Evaluating of Food and Beverage Courses in Higher Private Tourism and Hotels Institutes in Alexandria: The Students’ Perspective
| المصدر: | المجلة الدولية للتراث والسياحة والضيافة |
|---|---|
| الناشر: | جامعة الفيوم - كلية السياحة والفنادق |
| المؤلف الرئيسي: | Agwa, Youssef (Author) |
| مؤلفين آخرين: | خليفة، جمال (Co-Author) , Aziz, Wael Mahmoud (Co-Author) |
| المجلد/العدد: | مج11, ع2 |
| محكمة: | نعم |
| الدولة: |
مصر |
| التاريخ الميلادي: |
2017
|
| الصفحات: | 111 - 122 |
| ISSN: |
2636-4115 |
| رقم MD: | 979020 |
| نوع المحتوى: | بحوث ومقالات |
| اللغة: | الإنجليزية |
| قواعد المعلومات: | HumanIndex |
| مواضيع: | |
| كلمات المؤلف المفتاحية: |
Hospitality and Tourism Education | Food and Beverage | Methods of Teaching | Evaluation | Students
|
| رابط المحتوى: |
الناشر لهذه المادة لم يسمح بإتاحتها. |
| المستخلص: |
Aim: This study aimed to assess the students' perception on the food and beverage (F&B) courses in the higher private tourism and hotels institutes in Alexandria. Methodology: This quantitative study was specifically, applied into four high institutes of tourism and hotels located in Alexandria, where 484 questionnaire forms were distributed among the second year students. Data obtained were statistically analysed using SPSS. A one-way ANOVA between subjects was used to compare the effect of the institutes on the different aspects of the evaluation of F&B courses. Findings: There is a significant effect of the institutes policy on the aspects of F&B evaluation process at the p<.05 level for the three main issues of F&B courses. The first effect was on the students’ criteria concern F&B [F (3, 470) = 31.09, p = 0.000], the second [F (3, 470) = 24.63, p = 0.000]; and finally in the case of F&B curriculum [F (3, 470) = 25.805, p = 0.000]. The implications, limitations, and recommendations for academia and industry were considered. |
|---|---|
| ISSN: |
2636-4115 |
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