Journal of Hospitality Leisure Sport & Tourism Education最新文献

This study aimed to investigate the efficacy of TikTok as a video aid on MICE (Meetings, Incentive Travel, Conferences and Exhibitions) learners' learning motivation and oral proficiency. The study sample include 60 MICE learners. Participants were equally divided into control and experimental groups, with 30 MICE learners in each group. The experimental group was taught with TikTok, while the control group was instructed by traditional teaching methods. Pre-test and post-test were performed for both groups. The survey results showed that MICE learners who underwent the TikTok experiment had significantly improved learning motivation and oral proficiency compared to their counterparts who used only the traditional teaching method. This study proposed to embed TikTok as a video aid in the classroom for MICE education to improve learning motivation and oral proficiency among MICE learners.

The aim of the study is to examine the attitudes of hotel managers towards cooperation with tourism academy and to determine the status of cooperation between hotel businesses and tourism academy. Data were obtained from the general managers of eighteen five-star hotels from seven regions of Türkiye by qualitative analysis method. The study found that R&D collaboration is insufficient. However, it was stated that universities assist with digital marketing and promotion. Furthermore, it has been determined that the majority of collaboration between the university and the industry is in the fields of internship and practical training.

Higher Education Institutions (HEIs) were required to rapidly respond to the COVID-19 pandemic, integrating online and blended learning approaches to sustain teaching and learning provision. However, limited evidence exists to understand the student experience and perception of the various methods of online learning, in particular across different levels of study (new and continuing students). Therefore, the aim of this study was to compare the experiences of online learning transition, between new first year undergraduate students and continuing second and third year students, enrolled on various undergraduate sport programmes. A total of 182 students responded to an online survey, which investigated the students’ perceptions of online learning approaches. Participants were split according to level of study; [Level 3 (Foundation Year) and 4 (First Year Undergraduate) combined N = 62, Level 5 (Second Year Undergraduate), N = 51 and Level 6 (Third Year Undergraduate), N = 69]. Key findings highlight that both new and continuing students had an overall negative perception of online learning but did acknowledge that online learning provided a more flexible approach to their overall learning experience compared to face-to-face. Face-to-face teaching was deemed more engaging and sociable, in particular for the practical aspects of the programmes. Overall, there were no significant differences between the different levels of study for any of the questions asked. Although continuing students raised the difficulties of conducting practical sessions online, whereas this was not mentioned by new students. To conclude, this study provides novel insights into the experience of new and continuing students, and we advise that future blended learning strategies should consider the programme as a whole, rather than tailoring pedagogic strategies based on the level of study.

This research established a scale of zero food waste competence for hospitality students. The study explored three competencies: knowledge, attitude, and skill. The dimensions of the scale were developed through exploratory factor analysis with knowledge competencies, including the dimensions of food characteristics and preparation; attitude competencies, including the dimensions of surplus food preparation and personal zero waste; and skill competencies, including the dimensions of food choice and management skills, and improving menu skills. The results for the scale indicated good discriminant validity, convergent validity, and reliability. The second-order three-factor model was significantly better fit than other models.

This study aims to examine the relationship of personal interest (P), the environment (E) (i.e., pandemic, social unrest, international disputes) and P-E fit, with the five selected career-related outcomes (i.e., intent to join tourism industry, lifelong commitment, leadership self-efficacy, resilience, and anxiety). Structural equation modelling was used to analyse 380 data from tourism students in Hong Kong higher education institutions. The results show that P strongly predict Intent, Lifelong, Leadership self-efficacy, and Resilience, while E strongly predicted Anxiety. Tourism educators and employers should facilitate a healthy match of P and E to attract new employees to the industry.

The present paper shares a learning and teaching experience built on a project-based methodology using Instagram accounts to improve technical vocabulary in the ESP classroom. Participants were 75 undergraduate sports science students who attended our English for Professional and Academic Communication ESP course at the Universidad Politécnica de Madrid (Spain) and participated in the project during the spring semester of 2022. To achieve our objective, the participants were divided into 16 self-arranged groups, each expected to develop a fitness project based on Instagram accounts. At the end of the experience, participants were invited to complete an ad hoc designed questionnaire giving their opinion about the use of Instagram accounts as a learning tool to acquire specific vocabulary in the field of sports science. The learners reported high positive perceptions towards using Instagram to develop technical vocabulary. This paper recommends observing quality standards when integrating Instagram content into English for Specific Purposes (ESP) courses.

The COVID-19 pandemic was a critical and sudden happening for higher education institutions to adapt fast to changes and switch to distance education (DE). In addition to presenting several challenges and threats such as insufficient internet infrastructure and limited technology tools in developing countries, this sudden transition brought about some opportunities as well. This research focuses on the DE experiences of instructors in tourism-related higher education programs (THEP) and aims to propose a strategic view and recommendations based on instructors’ evaluations. Qualitative research methods are applied, and data is collected from 114 instructors via Google Forms. The originality of the research is based on the strategic view proposed by the application of SWOT and TOWS analyses. The proposed strategies are expected to help the preparation of effective educational, tactical, and operational plans by the regulatory authorities.

The hospitality industry is currently facing a labor shortage crisis, preventing hotels from operating effectively. This study focuses on understanding the career decisions of hospitality graduates to examine whether occupational choice can be predicted from personality traits. The current occupations of 523 hospitality graduates were coded in light of the RIASEC model and its six dimensions (Realistic, Investigative, Artistic, Social, Enterprising, and Conventional) were regressed on personality results collected during graduates' studies. We found that extraverted individuals chose occupations scoring high in the Enterprising and Social dimensions of the RIASEC model, and they also have occupations scoring lower in the Investigative dimension. People scoring higher in Openness to experience have occupations scoring lower in the Realistic dimension. Conscientious individuals have occupations scoring higher in the Conventional domain. Results demonstrate that personality traits do indeed predict occupational choice, reinforcing the significant role of person-environment fit in shaping hospitality graduates’ occupational choices.

The study takes hotel interns in China as the research object and explores the influence mechanism of occupational stigma on hotel interns' turnover intention by introducing vocational skill and job burnout. After statistical analysis of questionnaire data by constructing SEM and calculating by SPSS 26.0 and AMOS 24.0, the study finds that the occupational stigma influences hotel interns' turnover intention through the mediating effect of job burnout. In addition, the vocational skill of hotel interns can negatively moderate the relationship between occupational stigma and job burnout, thus indirectly affecting the turnover intention of hotel interns. For the university, to help students establish correct major and professional view can effectively reverse graduates' negative stereotypes about the hotel job and establish industry confidence. On the other hand, the university also needs to establish a dynamic and innovative curriculum system and talent training mode based on the industry demand through school-enterprise cooperation to reduce the job burnout by improving their vocational skill. This study not only reveals one of the mechanisms of hotel interns’ turnover intention and career choice, but also provides management references for the training of hotel management professionals in universities and the retention of excellent talents in hospitality industry.

The number of students attending British universities is rapidly increasing, among them, many are international students. These diverse students pose opportunities and concerns regarding the equitable and efficient delivery of the learning environment. This study examines the perceived value within an international learning environment (ILE) and examines antecedents and outcomes of such value in addressing the students' needs. Structure Equation Modeling (PLS-SEM) was used to analyse 323 online survey responses, and thematic analysis and content analysis were used to examine 35 semi-structured interviews. Work-Integrated Learning, Academic Integration, and Scholarship of Teaching and Learning are established as major value practices that have significant relationships with both students' perceived value and satisfaction. The perceived value also mediates the relationship between different value practices and students' satisfaction. Moreover, the classroom environment and campus climate mediate the relationship between the perceived value and students’ satisfaction. The qualitative results provided further insights to significant relationships among different constructs. The research findings make significant theoretical contributions and have practical implications for understanding the perceived value at an ILE, which is a critical need for higher education development today.