...Undergraduates' Perceptions of Tourism and Hospitality as a Career Choice Scott A. Richardson Griffith University Gold Coast, Australia E-mail: scott.richardson@griffith.edu.au ABSTRACT This study explored undergraduate tourism and hospitality student’s views of the industry as a career choice. Three hundred and seventy-nine tourism and hospitality students, from eight Australian institutions, completed a questionnaire rating the importance of twenty factors in influencing their choice of career, and then the extent to which they thought tourism and hospitality, as a career, offers these factors. A number of factors have been identified as being significantly different. From the results it is clear that students generally do not believe that a career in tourism and hospitality will offer them the factors that they find important. Key Words: Career choice, Undergraduates, Perceptions, Tourism, Hospitality INTRODUCTION The tourism and hospitality industry worldwide, and in Australia in particular, has been confronted with the problem of attracting and retaining quality employees which has lead to a shortage of skilled personnel to staff the ever-growing number of tourism and hospitality businesses (Andorka, 1996; Bonn & Forbringer, 1992; Breiter, 1991; Deery & Shaw, 1999; Dermady & Holloway, 1998; Emenheiser, Clay, & Palakurthi, 1998; Ferris, Berkson, & Harris, 2002; Freeland, 2000; Heraty & Morley, 1998; Hinkin & Tracey, 2000; McDermid, 1996; Powell, 1999; Tourism Division, 2002)...
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...Foreign Literature The career factors used by Richardson (2009) are similar to the pre- and post-entry Expectations examined by Blomme et al. (2009). Blomme et al. found distinct differences in expectations of job content, development opportunities, work-family balance, salary, Performance-related pay and career opportunities. The authors argue discrepancies in what employees expect in the industry and actually experience may lead to negative consequences, such as turnover Richardson (2009) received completed surveys from 379 tourism and hospitality students (25% response) in Australia to measure perceptions of the hospitality industry. The author examined differences between importance and expectations of students on 20 career factors. The authors found discrepancies between what students perceived as important and what they expected in a hospitality career. Richardson concluded hospitality and tourism students do not expect the hospitality and tourism industries to offer them the career factors they feel are important. In addition, the author noted tourism and hospitality students do not have a clear idea of careers and working conditions in the hospitality industry. A study carried out by Chen (2000) which analysed the perceptions of tourism students’ toward work values concluded that one particular group of students categorized as “income movers” expressed a reduced desire to work in the industry due to poor earnings potential. Barron &...
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...within the hospitality industry for many reasons, including: examining job satisfaction of general managers (Frye & Mount, 2007), determining factors on a resume that may lead to being contacted for an interview (Countryman & Horton, 2006), and determining the causes of management turnover and what could be done to increase retention (Stalcup & Pearson, 2001; Walsh & Taylor, 2007). In addition, research has been done examining graduates from specific institutions (Walsh & Taylor, 2007) as well as perceptions of current students and what they expect when they graduate (Richardson, 2009). Blomme, Van Rheede, and Tromp (2009) found differences between pre- and post-entry expectations of hospitality management graduates in the hospitality industry. However, no past research has examined differences in hospitality graduates with respect to experiences, importance, and turnover in the hospitality industry. Researchers have found many hospitality graduates either never entered the industry, or left the industry with no intent to return (Blomme et al., 2009; King, McKercher, & Waryszak, 2003; Stalcup & Pearson, 2001; Walsh & Taylor, 2007). In addition, Blomme et al. found significant differences in pre- and post-entry expectations of hospitality graduates. If hospitality graduates are entering the industry without an accurate understanding of the industry, this could be the cause of many leaving the hospitality industry. With hospitality management...
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...Tasmanian Hospitality Industry Skills Plan June 2012 Contents Foreword Skills Plan Overview Background & Consultation Hospitality Industry Skills Plan Focus Area #1 Recruitment Induction & Retention Focus Area #2 Customer Service Focus Area #3 Career Pathways Focus Area #4 Fostering a Training Culture Detailed Action Plan 3 4 6 9 10 11 12 13 15 Definitions THA VET Tasmanian Hospitality Association Vocational Education and Training RTOs Registered Training Organisations AACs Australian Apprenticeship Centres 2 Hospitality Industry Skills Plan – June 2012 Foreword The hospitality industry employs approximately 20 000 people1, which is equal to approximately 11% of the Tasmanian workforce. The industry is heavily reliant on casual labour with part-time and casual employees making up almost three quarters of the hospitality workforce in Tasmania2. The role and contribution of the industry to both the economy and community is largely unrecognised. This is reflected in the fact that only a small proportion of employees perceive hospitality as a long term career choice. As hospitality is a service based industry, a skilled workforce is a key requirement to ensure quality service delivery to both local and visitor markets. In order to provide quality service employees require access to training which delivers the essential skills and knowledge. Access to training is only one element of the equation. Also essential is venue owners and operators placing more value...
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...UNIT 1: THE CONTEMPORARY HOSPITALITY INDUSTRY Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand the current structure of the hospitality industry Hospitality industry: hotels; restaurants; pubs, bars and nightclubs; contract food service providers; hospitality services; membership clubs and events; brands and businesses Scale and scope: size; types of ownership; turnover; percentage of Gross Domestic Product (GDP); purchasing power Diversity: products and services eg food, drink, accommodation, conference and banqueting, leisure facilities; levels of service; customer base Organisational structure: operational areas eg food preparation, food and beverage services, accommodation services, front of house services; functional eg human resources, finance, marketing, research and development, security, maintenance Hospitality-related organisations and professional bodies: as current at time of delivery, to include People 1st, British Hospitality Association, Institute of Hospitality, British Institute of Innkeepers, Springboard UK LO 2 Understand staffing in the hospitality industry Staff types: functional specialists; operational; craft; skilled/semi-skilled/unskilled; supervisory; management; apprentices; management trainees; full time/part-time; casual; agency; foreign workers; volunteers Hospitality industry: hotels; restaurants; pubs, bars and nightclubs; contract food service providers; hospitality services; membership clubs and events Structures:...
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...2014.2 “Leave or Stay” The role and benefits of Internships in today’s hospitality industry with a consideration of students satisfaction and effectiveness of the development programs for their future careers. by Daniel Piccoli Daniel Piccoli Business Portfolio Table of Contents Executive Summary …………………………………………………………………… page 4 Introduction …………………………………………………………………………… page 4 Students vs Employer : different perspective of Internship benefits ………………… page 6 Conclusion and Recommendation …………………………………………………… page 12 References ………………………………………………………………………… page 13-14 Daniel Piccoli Business Portfolio Table of Figures Figure 1.1 : Lodging Internship Competency model ……………………………….. page 6 Figure 1.2 : Internship Model ……………………………………………………….. page 7 Table 3.1 : Positive and Negative findings in a Internship ………………………….. page 8 Chart 1.1 : ICON Hotel Internship Model ……………………………………………. page 9 Figure 1.3 : The Voyage Program by Ritz Carlton ………………………………….. page 10 Daniel Piccoli Business Portfolio Executive Summary The purpose of this paper is to have a better understanding of the importance of Internship in today’s hospitality industry from two different point of views, the interns and employers. Nowadays, the hospitality industry is famous and known to offer to his employees and future talents a development and growing opportunity. However, the sector is depending on the seasonality which unfortunately...
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...Cavite State University Carmona Market drive Carmona Cavite Research Paper CAREER OPPORTUNITIES FOR HOTEL AND RESTAURANT MANAGEMENT Submitted by: Gallego Bryan M. BSHRM – 1A Submitted to: Shella Rose Diaz THE HISTORY OF HOTEL & RESTAURANT MANAGEMENT I observed that Travelers throughout the world have always sought hospitable places to rest and eat. Although modern hotels feature conveniences such as televisions, en-suite showers and minibars, they fulfill the same purpose as ancient rooms and boarding houses. The history of hotel and restaurant management goes back many years but has always involved the essential concept of hospitality. The term "hospitality" derives from "hospice," meaning a place of rest for travelers. EUROPE In the Middle Ages, European monasteries and abbeys first opened their doors to offer hospitality to travelers. Over time, business people took over the management of many of these inns. During the 19th century, the Industrial Revolution heralded the opening of hotels in Europe's major cities. The owners of many of these hotels aimed to attract wealthy travelers by building intricate and ornate buildings. Throughout the 20th century, hotels sprang up across Europe in mountain and resort regions. The European hospitality industry is a growing industry and encourages its managers to develop an international approach to hotel and restaurant management. INNS FOR TRAVELERS From the beginning of the enterprising individuals built and developed inns...
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...strategy than other industries because attitude of employee in hospitality industry would directly affect customer relationships. According to Ivanovic & Blazevic (2009), “An enterprises human assets or, put more conventionally, its human resources tend to be one the most significant costs for most hospitality enterprises (p. 1). In most hotels the payroll is the single biggest cost item, which in restaurants and bars is usually second material cost. Furthermore, human resources are usually the first point of contact between an enterprise and its customers.” According to Hospitality Ireland, “Getting properly trained staff in 'for the long-haul' is more difficult (p. 1). As chef Derry Clarke told us in an interview last May, ‘the main challenge the restaurant industry faces is increasing labor costs and maintaining a good work force. Unfortunately, this is the type of business where a large amount of chefs remain employed for six months and then move on.’ Restaurants aren't alone; staff shortages affect all areas of the hospitality trade.” An effective recruitment strategy for the organization is essential to the success of the enterprise. Before selecting detailed recruitment plans, it is important to consider what managers do so that the development plans meet the needs of the organization and of the individual. If the organization employs an individual who does not correspond with organizational values the company will be unproductive. In the hospitality industry a major responsibility...
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...Key influences on the hospitality and catering industry. * Social influences – family traditions, less time to cook and eat, more demand for fast food/takeaway, celebrations, trends. * Media influences – celebrating chefs, cooking styles, cuisine styles, eating local social media (trip advisor), and healthy eating. * Economical influences – income, unemployment, season variations, and special offers/deals. * Political influences – tax on food, Food Mountains, fair trade productions, import/export restrictions, health initiatives. * Technological influences - transportation, shelf life, quality of food, nutrition and packaging. The function of professional associations Associations Functions * British hospitality association The BHA, incorporating the restaurant association, is the UK’s national trade association for the hotel, food service and leisure industry. It has been representing the hotel, restaurant and catering industry for 90 years. The BHA’s main role is to unite the industry and make its views known to governments across the UK and in Europe. It also aims to lead the industry towards better practices, e.g. best practice forum. * Craft guild of chefs This is the leading chefs’ association in the UK, representing members worldwide. Activities include training and demonstrations...
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...THE PERCEPTION OF THE BSHRM STUDENTS ON JOB OPPORTUNITIES Chapter 1 INTRODUCTION What possible job awaits me after I graduate? That’s the first thing that comes to the mind of students who are about to graduate. To find and to have a job is the main purpose of the students in studying. But how high is the possibility of college graduates to find jobs especially those BSHRM graduates? A lot of people are saying that the work of an HRM graduate isn’t easy. There are people who despise this course because most of the HRM graduates end up being a cook or a waiter. But these people are mistaken because they don’t know that the BSHRM program assures that every graduate are efficient, competent and globally competitive. In other words, there are numerous opportunities that await the BSHRM graduates because many private and public sectors here in the Philippines and even in other countries that require workers with adequate knowledge and skills in accordance with the profession they wish to fill. Thus, many upcoming college students are encouraged to take up this course because they saw that there are a lot of great opportunities that awaits them after graduating. 3 Statement of the Problems This research paper provides information about the perceptions of the students of the course BSHRM about job opportunities. BSHRM students think that they will be provided information about the possible job opportunities and to give ideas to the students of what jobs they could...
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...“Challenges Faced by the Hospitality Trainees” Business Research Submitted to: Ms. Aurora Juico Submitted by: Lazara, Alyhanna Jake Rodriguez, Betina Marie Ramirez, Patricia Line Arguelles, Christian BSHRM-4B Challenges faced by the Hospitality Industry trainees Statement of the Problem: * What are the difficulties that Hospitality students experience during their internship? Independent Variable: Hospitality Students Dependent Variable: Difficulties * Do students with training experience have greater career advancement opportunities than students who do not have training experience? Independent Variable: Students Dependent Variable: Career advancement opportunities Discuss further literature study: Local Literature Internship Performance of Tourism and Hospitality Students: Inputs to improve Internship Program (Arroyo, 2010) This study aimed to assess the level of performance of the interns as a result of the evaluation by the manager or immediate supervisors of the different establishments were the College of International Tourism and Hospitality Management (CITHM) Lyceum of the Philippines University, Batangas City Philippines This study aim to bridge the gap between the industry need and the knowledge and skills provided by the educational institution. Foreign Literature The Benefits and Challenges Hospitality Management student experience by working in conjunction with completing their studies (Schoffstall, 2013) This study...
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...| Hospitality and Restaurant Management As an In-Demand Course: | A Survey Study | | Peter Jay Obillo | 10/1/2013 | | CHAPTER I THE PROBLEM Background of the Study In the annual rate of enrollees at Panpacific University North Philippines, The College of Hotel and Restaurant Management takes the place of one of the courses that has a high percentage of enrollments every year in the other courses offered. This result shows that many students are giving interest of taking up Hotel and Restaurant Management course. Hospitality Management is one of the courses that is in-demand in the Philippines and all around the world. The program has a very broad scope of subject and skills to be learned, it may come in many names; these are food and beverage, hospitality management, and travel and tourism business, cruise line and maritime. Here are some factors why Hotel and Restaurant Management course is in-Demand: 1.)Wide Range of Opportunities- Hospitality Industry is very huge. You can find different Hospitality companies anywhere in the globe. Because of this you will Have Unlimited opportunities for your career. You can choose to work in your local or find jobs abroad. 2.)Different Career Path- Graduates who study Hotel and Restaurant Management choose a career based on their expertise or shift to another field related to Hospitality Management. You can be a Restaurant Manager, Hotel Manager or any career that is related in hospitality industry. 3.)High...
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...Factors considered by incoming college students in pursuing a career in the hospitality industry CHAPTER 1 INTRODUCTION Our country suffers from crisis such as socioeconomic crisis, political crisis, and as well as financial crisis which is greatly affected by global economic crisis. Despite of this entire crisis Filipinos are imaginative, creative and courageous to surpass the obstacles in everyday life. Even though there are some companies affected by these crisis which they are force to decrease their employees called as recession and frankly my father is involved on this what we called recession some ;of them have job openings that offer new career opportunities to graduated college students. These job opening also offers a new challenge into their life a great responsibility lies to his hand that someday will helps his family to strive to achieve wealthiest that his acquired knowledge and skills when he engage into a job. And acted as one of the reinforcements in the industry that would further improved the depleting economy of the country. All of these come first from wishes and aspirations that arise during childhood years that someday he or she become a chef in a five star hotel, a doctor, an architect, a teacher, a policeman or an attorney to help those who seek needs, services and to help their family to ascend the poverty. According to Ginzberg and his associates during the fantasy period play gradually becomes work-oriented and reflects initial preferences...
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...reasons for the industry’s current needs for more highly skilled employees? Industry consultation and complementary research highlights the key issues currently being faced in terms of workforce development. Like other service sectors, hospitality careers are often stereotyped as low-wage and entry-level with little opportunity for advancement. The vast majority of employees in the hospitality industry is employed on a casual basis and has little desire to pursue a career in the industry. Employment is generally purely a source of income whilst studying, as a second job or whilst looking for another job in a more desirable field. Employers are understandably reluctant to invest in such employees and so the industry suffers from a lack of skilled people. The few dedicated hospitality professionals are generally employed by businesses that are large enough to offer above average remuneration or benefits. Employers across the industry, large and small, face the same challenge—to attract and keep people with the right skills and personal attitudes and attributes to deliver a quality experience. However, there are labour and skills shortages in a number of occupations and regions in the tourism and hospitality industry. These shortages cannot be simply attributed to demographic changes, a growing economy or blamed on an education and training system delivering insufficient numbers. Industry and regional structures, business size, workplace conditions, and the mobility of...
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...BSHRM Curriculum: Its relevance to Hotel and Restaurant Industry in General Santos City. Background of the Study The Bachelor of Science in Hotel and Restaurant Management is a four-year program designed to provide the needed professional preparation and training for exciting and rewarding careers in the Hospitality/Hotel and Restaurant industry. The program integrates a competency based training methodology to prepare graduates to become globally competitive, professionally competent, morally upright, and socially responsible contributors to national development. The Bachelor of Science in Hotel and Restaurant Management program develops student’s professional and technical competence in preparation for leadership responsibilities in hospitality-related enterprises. It also provides intellectual growth, communication skills, ethical awareness, appreciation of values and society and professional knowledge of hospitality industry. It aims to develop potential hoteliers and entrepreneurs who are equipped with the latest technical and managerial skills geared towards maximum utilization of e-commerce application software in hotel and related travel institutions operations. The program leading to the degree of Bachelor of Science in Hotel and Restaurant Management has the following objectives: 1. To enable students to obtain a comprehensive knowledge and deep understanding of the field of Hospitality/Hotel and Restaurant Management. 2. To enable...
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