Pub Date : 2021-08-20DOI: 10.1080/10963758.2021.1963756
Soyoung Boo, Miyoung Kim, Soon-Ho Kim
ABSTRACT Despite numerous and well-documented studies on career anxiety, career choice goals, and academic performance, little is known empirically about their relationships, particularly in the hospitality and tourism literature. In this study, we test relationships among undergraduate students’ career anxiety, choice goals, and academic performance in an integrated model. Findings show that career anxiety was negatively related to both academic performance and choice goals. Choice goals, however, were not related to academic performance, nor did they mediate the relationship between career anxiety and academic performance. Academic advisors and career choice counselors can use this study’s findings in several useful ways. Implications for future research are discussed.
{"title":"The Relationship Among Undergraduate Students’ Career Anxiety, Choice Goals, and Academic Performance","authors":"Soyoung Boo, Miyoung Kim, Soon-Ho Kim","doi":"10.1080/10963758.2021.1963756","DOIUrl":"https://doi.org/10.1080/10963758.2021.1963756","url":null,"abstract":"ABSTRACT Despite numerous and well-documented studies on career anxiety, career choice goals, and academic performance, little is known empirically about their relationships, particularly in the hospitality and tourism literature. In this study, we test relationships among undergraduate students’ career anxiety, choice goals, and academic performance in an integrated model. Findings show that career anxiety was negatively related to both academic performance and choice goals. Choice goals, however, were not related to academic performance, nor did they mediate the relationship between career anxiety and academic performance. Academic advisors and career choice counselors can use this study’s findings in several useful ways. Implications for future research are discussed.","PeriodicalId":46390,"journal":{"name":"Journal of Hospitality & Tourism Education","volume":"43 1","pages":"229 - 244"},"PeriodicalIF":2.9,"publicationDate":"2021-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86122929","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-08-20DOI: 10.1080/10963758.2021.1963742
María Catalina González Forero, Andrés Villegas Cortés
ABSTRACT Many countries in Latin America have been offering hospitality and tourism programs in higher education, as tourism is becoming a major source of their gross domestic products (GDP). Despite the flourishing tourism activities and businesses in Latin America, few studies have been documented to understand how the hospitality and tourism programs in higher education have been educating their students to cater to the tourism industry’s needs. This study aims to assess the current status of hospitality and tourism education (H&TE) in five Latin American countries (i.e., Argentina, Colombia, Costa Rica, Mexico, and Peru) by identifying the characteristics of each program that offers the bachelor’s degree in hospitality and tourism management. The findings of this study provide hospitality and tourism educators in these countries with pedagogical suggestions and directions for program enhancement.
{"title":"Hospitality and Tourism Education in Five Latin American Countries: Its Reviews and Suggestions for Educational Improvement","authors":"María Catalina González Forero, Andrés Villegas Cortés","doi":"10.1080/10963758.2021.1963742","DOIUrl":"https://doi.org/10.1080/10963758.2021.1963742","url":null,"abstract":"ABSTRACT Many countries in Latin America have been offering hospitality and tourism programs in higher education, as tourism is becoming a major source of their gross domestic products (GDP). Despite the flourishing tourism activities and businesses in Latin America, few studies have been documented to understand how the hospitality and tourism programs in higher education have been educating their students to cater to the tourism industry’s needs. This study aims to assess the current status of hospitality and tourism education (H&TE) in five Latin American countries (i.e., Argentina, Colombia, Costa Rica, Mexico, and Peru) by identifying the characteristics of each program that offers the bachelor’s degree in hospitality and tourism management. The findings of this study provide hospitality and tourism educators in these countries with pedagogical suggestions and directions for program enhancement.","PeriodicalId":46390,"journal":{"name":"Journal of Hospitality & Tourism Education","volume":"85-86 1","pages":"88 - 95"},"PeriodicalIF":2.9,"publicationDate":"2021-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73234715","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-08-18DOI: 10.1080/10963758.2021.1963748
M. Dolasinski, J. Reynolds
ABSTRACT Due to ever-changing student engagement and shifting industry demands the classroom environment is being impacted. Though quality has always been at the heart of the university’s education mission, staying relevant with teaching methods that keep student’s attention yet convey substance is critical. The purpose of the current study was to explore the effectiveness of using microlearning in hospitality classrooms in higher education. Five microlearning modules were developed and tested in various hospitality courses. Results showed an increase in student’s self-reported knowledge after the microlearning module. Students agreed that microlearning helped them develop reasoning skills, was an interesting way to learn, as well as assisted them in understanding the content. Furthermore, students agreed they would like to see more microlearning modules in other classes.
{"title":"Microlearning in the Higher Education Hospitality Classroom","authors":"M. Dolasinski, J. Reynolds","doi":"10.1080/10963758.2021.1963748","DOIUrl":"https://doi.org/10.1080/10963758.2021.1963748","url":null,"abstract":"ABSTRACT Due to ever-changing student engagement and shifting industry demands the classroom environment is being impacted. Though quality has always been at the heart of the university’s education mission, staying relevant with teaching methods that keep student’s attention yet convey substance is critical. The purpose of the current study was to explore the effectiveness of using microlearning in hospitality classrooms in higher education. Five microlearning modules were developed and tested in various hospitality courses. Results showed an increase in student’s self-reported knowledge after the microlearning module. Students agreed that microlearning helped them develop reasoning skills, was an interesting way to learn, as well as assisted them in understanding the content. Furthermore, students agreed they would like to see more microlearning modules in other classes.","PeriodicalId":46390,"journal":{"name":"Journal of Hospitality & Tourism Education","volume":"5 1","pages":"133 - 142"},"PeriodicalIF":2.9,"publicationDate":"2021-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72762588","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-08-18DOI: 10.1080/10963758.2021.1963747
Ibrahim Al-Jubari, Aissa Mosbah, Farah Akmar Anor Salim
ABSTRACT This study aims at examining the effect of the motivational and attitudinal determinants on entrepreneurial intention among Hospitality and Tourism (H&T) students in Malaysia. In practice, entrepreneurship researchers tended to pay more attention to the attitudinal factors on entrepreneurial intention but neglected possible effects of motivational factors particularly in the H&T field. The sample of the study consisted of 292 students enrolled in two universities. The results of the structural model indicated that entrepreneurial intention is positively influenced by both self-efficacy and attitude toward entrepreneurship but not by subjective norms. Additionally, although both motivational antecedents influenced the proximal attitudinal factors, intrinsic motivation showed, comparatively, stronger effect. Overall, the model has explained 81% of the variance in the intention to start a business. This study provides new insights and contributes to the ongoing entrepreneurship discussion.
{"title":"Motivational and Attitudinal Determinants of Entrepreneurial Intention: Hospitality and Tourism Students’ Perspectives","authors":"Ibrahim Al-Jubari, Aissa Mosbah, Farah Akmar Anor Salim","doi":"10.1080/10963758.2021.1963747","DOIUrl":"https://doi.org/10.1080/10963758.2021.1963747","url":null,"abstract":"ABSTRACT This study aims at examining the effect of the motivational and attitudinal determinants on entrepreneurial intention among Hospitality and Tourism (H&T) students in Malaysia. In practice, entrepreneurship researchers tended to pay more attention to the attitudinal factors on entrepreneurial intention but neglected possible effects of motivational factors particularly in the H&T field. The sample of the study consisted of 292 students enrolled in two universities. The results of the structural model indicated that entrepreneurial intention is positively influenced by both self-efficacy and attitude toward entrepreneurship but not by subjective norms. Additionally, although both motivational antecedents influenced the proximal attitudinal factors, intrinsic motivation showed, comparatively, stronger effect. Overall, the model has explained 81% of the variance in the intention to start a business. This study provides new insights and contributes to the ongoing entrepreneurship discussion.","PeriodicalId":46390,"journal":{"name":"Journal of Hospitality & Tourism Education","volume":"20 1","pages":"97 - 107"},"PeriodicalIF":2.9,"publicationDate":"2021-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80315656","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-08-18DOI: 10.1080/10963758.2021.1963752
C. Deale, Seung-Hyun Lee
ABSTRACT Many college educators have concerns about their students’ writing in general and within disciplines and may wish to understand more about their students’ writing practices and preferences. Therefore, this Scholarship of Teaching and Learning (SoTL) case study investigated hospitality and tourism students’ perceptions of their own writing. For this case study, 111 surveys were collected from hospitality and tourism students at a university in the southeastern United States. Several themes connected to their writing habits were identified. Based on the results of the study, implications are discussed, strategies for enhancing writing skills are provided, and further research is suggested.
{"title":"Hospitality and Tourism Students’ Perceptions of Their Writing: A Scholarship of Teaching and Learning Case Study","authors":"C. Deale, Seung-Hyun Lee","doi":"10.1080/10963758.2021.1963752","DOIUrl":"https://doi.org/10.1080/10963758.2021.1963752","url":null,"abstract":"ABSTRACT Many college educators have concerns about their students’ writing in general and within disciplines and may wish to understand more about their students’ writing practices and preferences. Therefore, this Scholarship of Teaching and Learning (SoTL) case study investigated hospitality and tourism students’ perceptions of their own writing. For this case study, 111 surveys were collected from hospitality and tourism students at a university in the southeastern United States. Several themes connected to their writing habits were identified. Based on the results of the study, implications are discussed, strategies for enhancing writing skills are provided, and further research is suggested.","PeriodicalId":46390,"journal":{"name":"Journal of Hospitality & Tourism Education","volume":"4 1","pages":"262 - 277"},"PeriodicalIF":2.9,"publicationDate":"2021-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76094116","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-08-18DOI: 10.1080/10963758.2021.1963970
Seung-Hyun Lee, C. Deale
ABSTRACT This survey research study explored the perceptions of hospitality and tourism educators and students regarding the rapid move to online education due to the coronavirus pandemic during the spring of 2020. Nearly a third of the educators were new to online education; fewer of the students had not taken online classes previously. Most respondents liked the flexibility of online courses, but many did not think that online courses met the same standards as face-to-face classes. Educators were more likely to look forward to their next online classes than students and to perceive that online courses take a lot of preparation, while students felt that there were more technical issues involved in online classes. There were significant differences regarding perceptions of the pandemic between students and educators, with students typically feeling more affected by the pandemic than faculty members. Implications for educators, students, and the industry are provided.
{"title":"Moving to Online Education Virtually Overnight Due to a Pandemic: Perceptions of Hospitality and Tourism Students and Faculty Members","authors":"Seung-Hyun Lee, C. Deale","doi":"10.1080/10963758.2021.1963970","DOIUrl":"https://doi.org/10.1080/10963758.2021.1963970","url":null,"abstract":"ABSTRACT This survey research study explored the perceptions of hospitality and tourism educators and students regarding the rapid move to online education due to the coronavirus pandemic during the spring of 2020. Nearly a third of the educators were new to online education; fewer of the students had not taken online classes previously. Most respondents liked the flexibility of online courses, but many did not think that online courses met the same standards as face-to-face classes. Educators were more likely to look forward to their next online classes than students and to perceive that online courses take a lot of preparation, while students felt that there were more technical issues involved in online classes. There were significant differences regarding perceptions of the pandemic between students and educators, with students typically feeling more affected by the pandemic than faculty members. Implications for educators, students, and the industry are provided.","PeriodicalId":46390,"journal":{"name":"Journal of Hospitality & Tourism Education","volume":"39 1","pages":"223 - 241"},"PeriodicalIF":2.9,"publicationDate":"2021-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83115197","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-08-18DOI: 10.1080/10963758.2021.1963754
G. Anthony, Ishmael Mensah, E. F. Amissah
There has been a tremendous increase in student enrollment on hospitality management programs in recent years. However, industry practitioners consistently complain about shortage of skilled staff ...
近年来，酒店管理专业的学生人数大幅增加。然而，业内人士一直抱怨熟练员工短缺。
{"title":"Factors Influencing Undergraduate Hospitality Students’ Intentions to Choose Careers in the Hospitality Industry","authors":"G. Anthony, Ishmael Mensah, E. F. Amissah","doi":"10.1080/10963758.2021.1963754","DOIUrl":"https://doi.org/10.1080/10963758.2021.1963754","url":null,"abstract":"There has been a tremendous increase in student enrollment on hospitality management programs in recent years. However, industry practitioners consistently complain about shortage of skilled staff ...","PeriodicalId":46390,"journal":{"name":"Journal of Hospitality & Tourism Education","volume":"45 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2021-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79183771","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-08-18DOI: 10.1080/10963758.2021.1963753
Yim King Penny Wan, H. Gao, M. Eddy U, Y. Ng
ABSTRACT Previous studies show that minimizing the gap between students’ expectations and perceptions of internships is essential to attract students to enter the same industry upon graduation, but research on the concerns in retail tourism internships is lacking. The current study employed mixed methods to address this gap. Qualitative in-depth interviews with 26 senior year Tourism Retail and Marketing Management students in Macao were conducted to examine their expectations and perceptions of internships, identify mismatches between these and explore consequences of perceived mismatches. Then quantitative surveys were carried out to collect opinions from a larger sample. Results show that the majority of respondents perceived gaps between their expectations and perceptions of their internship. Broken promises, negative company atmosphere and lack of supervision were the major mismatches. The majority of the interns either intended to remain in the retail industry or were undecided about their career intentions. Based on the findings, practical suggestions are given to major stakeholders to improve retail tourism internship programs.
{"title":"Expectations and Perceptions of the Internship Program: A Case Study of Tourism Retail and Marketing Students in Macao","authors":"Yim King Penny Wan, H. Gao, M. Eddy U, Y. Ng","doi":"10.1080/10963758.2021.1963753","DOIUrl":"https://doi.org/10.1080/10963758.2021.1963753","url":null,"abstract":"ABSTRACT Previous studies show that minimizing the gap between students’ expectations and perceptions of internships is essential to attract students to enter the same industry upon graduation, but research on the concerns in retail tourism internships is lacking. The current study employed mixed methods to address this gap. Qualitative in-depth interviews with 26 senior year Tourism Retail and Marketing Management students in Macao were conducted to examine their expectations and perceptions of internships, identify mismatches between these and explore consequences of perceived mismatches. Then quantitative surveys were carried out to collect opinions from a larger sample. Results show that the majority of respondents perceived gaps between their expectations and perceptions of their internship. Broken promises, negative company atmosphere and lack of supervision were the major mismatches. The majority of the interns either intended to remain in the retail industry or were undecided about their career intentions. Based on the findings, practical suggestions are given to major stakeholders to improve retail tourism internship programs.","PeriodicalId":46390,"journal":{"name":"Journal of Hospitality & Tourism Education","volume":"23 1","pages":"30 - 43"},"PeriodicalIF":2.9,"publicationDate":"2021-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83752515","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-08-12DOI: 10.1080/10963758.2021.1963749
Xin Zhang, M. Koseoglu, B. King, O. Aladag
ABSTRACT This study explores the negative disposition of many hospitality higher education faculty toward MOOCs, an increasingly prominent delivery mode in pedagogical discourse which potentially enriches student learning. Such enrichment is particularly welcome in the case of hospitality because of its diverse stakeholders and student learning needs. The researchers conducted an in-depth and qualitative exploration with faculty members in mainland China. They combined the Diffusion of Innovation (DOI) approach and theory of motivation to propose five dimensions that account for groupings of resistance to deploying MOOCs. These are attributes and complexities, perceived incompatibility, unsuitability for trial, and lack of observational capacity. The study contributes to knowledge by examining the perspectives of faculty who have the capacity to constrain the deployment of MOOCs. The authors suggest that faculty members should be encouraged to embrace MOOCs as an innovative medium for learning and teaching.
{"title":"Why are Faculty Unfavorably Disposed to MOOCs? — A Sharing of Views by Chinese Hospitality Educators","authors":"Xin Zhang, M. Koseoglu, B. King, O. Aladag","doi":"10.1080/10963758.2021.1963749","DOIUrl":"https://doi.org/10.1080/10963758.2021.1963749","url":null,"abstract":"ABSTRACT This study explores the negative disposition of many hospitality higher education faculty toward MOOCs, an increasingly prominent delivery mode in pedagogical discourse which potentially enriches student learning. Such enrichment is particularly welcome in the case of hospitality because of its diverse stakeholders and student learning needs. The researchers conducted an in-depth and qualitative exploration with faculty members in mainland China. They combined the Diffusion of Innovation (DOI) approach and theory of motivation to propose five dimensions that account for groupings of resistance to deploying MOOCs. These are attributes and complexities, perceived incompatibility, unsuitability for trial, and lack of observational capacity. The study contributes to knowledge by examining the perspectives of faculty who have the capacity to constrain the deployment of MOOCs. The authors suggest that faculty members should be encouraged to embrace MOOCs as an innovative medium for learning and teaching.","PeriodicalId":46390,"journal":{"name":"Journal of Hospitality & Tourism Education","volume":"41 4 1","pages":"123 - 132"},"PeriodicalIF":2.9,"publicationDate":"2021-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89986817","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-08-12DOI: 10.1080/10963758.2021.1963755
Iris Nguyen, Edmund Goh, David Murillo
ABSTRACT This research examines the positive and negative incidents affecting hotel management students’ experience during their Work Integrated Learning (WIL) internships. The critical incident technique was adopted as the theoretical underpinning approach to elicit the positive and negative experience of hospitality undergraduates (n = 20) who have completed a six-month WIL internship as part of their hospitality program in Australia. Personal interviews were conducted to explore critical incidents faced by students during the internship and how these incidents influenced their overall WIL internship experience. Results of the narrative analysis revealed positive incidents were mainly attributed to encounters with hotel guests and workplace managers who provided positive feedback that made students feel appreciated and motivated them to work harder. With regards to negative incidents, conflicting issues with managers and colleagues was the main issue encountered during their WIL internship. Despite having negative incidents, students were able to focus on leisure activities and find solutions to manage their mental well-being. Overall, majority of students viewed the internship as an integral part of their Bachelor program to acquire industry knowledge, learn new skills, and manage negative tasks.
{"title":"Living Through the Lives of Hospitality Students During Work-Integrated Learning (WIL) Internships: An Application of the Critical Incident Technique to Explore Factors Affecting Students’ WIL Experience","authors":"Iris Nguyen, Edmund Goh, David Murillo","doi":"10.1080/10963758.2021.1963755","DOIUrl":"https://doi.org/10.1080/10963758.2021.1963755","url":null,"abstract":"ABSTRACT This research examines the positive and negative incidents affecting hotel management students’ experience during their Work Integrated Learning (WIL) internships. The critical incident technique was adopted as the theoretical underpinning approach to elicit the positive and negative experience of hospitality undergraduates (n = 20) who have completed a six-month WIL internship as part of their hospitality program in Australia. Personal interviews were conducted to explore critical incidents faced by students during the internship and how these incidents influenced their overall WIL internship experience. Results of the narrative analysis revealed positive incidents were mainly attributed to encounters with hotel guests and workplace managers who provided positive feedback that made students feel appreciated and motivated them to work harder. With regards to negative incidents, conflicting issues with managers and colleagues was the main issue encountered during their WIL internship. Despite having negative incidents, students were able to focus on leisure activities and find solutions to manage their mental well-being. Overall, majority of students viewed the internship as an integral part of their Bachelor program to acquire industry knowledge, learn new skills, and manage negative tasks.","PeriodicalId":46390,"journal":{"name":"Journal of Hospitality & Tourism Education","volume":"10 1","pages":"225 - 236"},"PeriodicalIF":2.9,"publicationDate":"2021-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73726346","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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