Implementation of a Quick-Service Management Curriculum in a Baccalaureate Hospitality Program
-
Andrew Hale Feinstein [1] ; John Stefanelli [1]
-
[1] University of Nevada, Las Vegas
University of Nevada, Las Vegas
Estados Unidos
-
- Localización: Journal of hospitality and tourism education, ISSN 1096-3758, Vol. 12, Nº. 3, 2000, págs. 12-14
- Idioma: inglés
- Texto completo no disponible (Saber más ...)
-
Resumen
Quick-service restaurants (QSRs) are the largest and fastest-growing segment of the foodservice industry. With this level of economic growth come difficulties in staffing these types of foodservice operations. Compounding this dilemma, researchers in QSRs have found that unit managers will require more skills and education to succeed in this industry. Given that (1) the quick-service industry segment represents such a major portion of the U.S. foodservice market, (2) its operators are having labor difficulties, and (3) there has been a call for more educated management, it is surprising that most postsecondary hospitality management programs do not offer in-depth instruction in this area. This article discusses how a baccalaureate-granting hospitality program has created an educational track focused on QSRs. The authors also discuss how they have attempted to overcome challenges facing the development and implementation of this track and describe course selection, instructional content, and syllabus development.
