Relevance and Quality in Australian Tourism Higher Education

Abstract

Partnerships between educators and industry professionals can facilitate students' tourism career opportunities. Considering this, a mail-out questionnaire was undertaken to assess the attitudes and perceptions of tourism educators (n = 56) and tourism professionals (n = 100) on tourism education issues. Results indicated that one-quarter of professionals believe university tourism majors provide graduates with a competitive advantage and both groups consider tourism/hospitality, marketing and management as important business majors. Competencies in logical thinking, social interaction, tourism knowledge and concepts, and generic skills are also considered important by both groups with specific workplace competencies and professional experience considered relatively less important by educators (p < .05). In conclusion, communication networks jointly facilitatedby academicsand industry are recommended.     

Travel and Tourism Education in Thailand

SUMMARY

The main principles of the tourism policy as established by the Ministry of Tourism and Sports during 2003–2006 is to develop Thailand to be Tourism Capital of Asia within 3 years starting from 2004 to 2006. To achieve the ambitious government target, the success of any tourism development strategy will be determined to a large extent by human resources, which can deliver efficient, high quality services. The travel and tourism education in Thailand at an undergraduate level was offered in the Faculty of Commerce and Accountancy, Chulalongkorn University in 1955 under the Bachelor of Commerce Degree with a major field of study in “Travel Management.” Prince of Songkla University (PSU) brought the concept of community college from the U.S.A. to put into action by setting up Phuket Community College by offering 2-year diploma program in Hotel and Tourism Management to meet the staff requirement of tourism industry in Phuket in 1977. The findings of 'Baccalaureate and Graduate Degrees in Tourism and Hospitality Studies in Thailand: The Current Situations, Problems and Future Development' studied by Chaisawat (1997) and Chaisawat (2000) found that the situation of the universities/institutes that offered programs in hospitality and tourism had changed with a lot of quantity improvement in terms of institutions, number of staff, and number of input/output students as well as research projects. But the very important issues that relate directly to the quality of graduates, problems and constraints running in the hospitality/tourism programs still existed. The National Economic and Social Development Board (NESDB) (2004) did an in-depth study of the labour force situation among middle- and high-level personnel within the tourism industry in order to increase productivity and capability of the national competitiveness. Chaisawat and Boonchu (2005) did another study on Baccalaureate and Graduate Degrees in tourism and hospitality studies in Thailand in 2003. Both studies also found that the quantity of graduates from the educational institutions was sufficiently to serve the demand of the industry. However, there were problems in terms of quality since graduates' qualifications were not up to the standards required by the employers. Finally the paper recommended that Thailand should be positioned as a centre for hospitality and tourism studies and training, locating at major tourism destinations. In terms of strategic implementation of tourism development, tourism educations and training institutions should play the catalyst and coordinating roles with the stakeholders in each region or destination.     

Using a Model of Emotional Intelligence Domains to Indicate Transformational Leaders in the Hospitality Industry

ABSTRACT

In the workplace, teamwork, collaboration, and excellent interpersonal communication are traits of successful leaders. Transformational leaders, utilizing their emotional intelligence (EI) abilities, are successful in employing these effective leadership skills. Using the dimensions of transformational leadership and the domains of EI, a model was developed indicating the direct relationship between the two constructs. Additionally, a pilot study was conducted to demonstrate that students in hospitality undergraduate programs do not possess the level of EI needed to be successful transformational leaders. These findings demonstrated the need to incorporate EI instruction into orientation and training programs.     

Tourism Higher Education in Turkey

SUMMARY

This paper discusses and evaluates tourism higher education in Turkey. Turkish universities have been offering associate, bachelor, and postgraduate degree programs in tourism since the early 1990s. However, there have been major problems and challenges in this endeavor, including the lack of qualified academic staff, improperly designed curriculums, limited practical training opportunities for students, and difficulties in keeping qualified graduates in the industry. So far, it is hard to claim that Turkey has developed contemporary tourism higher education policies and plans. If Turkey is to gain more from tourism in the long term, it is essential for the country to improve the standards of tourism higher education. However, to achieve this, some radical cultural and structural reforms are needed, not only in tourism higher education, but also in the country's overall higher education system.     

Job Competency Expectations for Hospitality and Tourism Employees

ABSTRACT

This article presents the findings of a central Florida study of hospitality and tourism management practitioners. It reports the findings of practitioner perceptions of desired knowledge, skills, and attitudes. It further demonstrates the overall impressions of practitioners concerning levels of preparation for entry-level positions in the industry. Finally, the authors present conclusions and suggestions for central Florida collaborative initiatives aimed at improving the preparation of individuals from secondary and tertiary institutions for successful entry into hospitality and tourism industry employment.     

Tourism and Hospitality Higher Education in Israel

SUMMARY

This paper presents the past and present of higher education in tourism and hospitality management in Israel.

The paper discusses the growth of higher education in hospitality and tourism through local initiatives and by franchising and extensions from foreign institutions. The nature of the higher education system in Israel and the accreditation processes of local academic programs is discussed. The case of Ben-Gurion University is introduced to illustrate the development of an academic programinhospitality and tourism management.

The paper also compares the current state of the available academic programs to the year of 2000, at the eve of the Palestinian uprising. The paper analyses the complex relations between the Israeli hospitality industry and the higher education programs, as well as the challenges of future graduate programs and industry-academe relationships.     

Tourism,information technologies and sustainability: an exploratory review

ABSTRACT

Considerable attention has been paid in recent years to the fundamental changes in the global tourism system related to the emergence of information technologies (IT), and, specifically, the rise of social media. Opportunities to search travel-related information, to reserve and book, evaluate and judge; to receive travel advice and to communicate one's mobility patterns have all profoundly changed the practices of performing tourism, with concomitant repercussions for the management and marketing of businesses and destinations. This paper provides a discussion of the implications of these changes for the sustainability of the global tourism system. Based on an exploratory research design, key changes in the tourism system are identified and discussed with regard to their environmental, socio-cultural and psychological, as well as economic significance. The paper concludes that IT affects the tourism system in numerous and complex ways, with mixed outcomes for sustainability: while most changes would currently appear to be ambivalent – and some outright negative – there is considerable potential for IT to support more sustainable tourism. Yet, this would require considerable changes in the tourism system on global, national and individual business' levels, and require tourism academics to probe many new issues.     

Teaching for critical thinking: preparing hospitality and tourism students for careers in the twenty-first century

Twenty-first century tourism educators and career-seeking graduates are faced with a host of novel challenges. Given the dynamic, complex nature of the contemporary tourism industry, students must be equipped with relevant twenty-first century skills. To address this need, critical thinking is currently being promoted, via university initiatives, as an employable skill. This study assesses the extent to which critical thinking is being transmitted to tourism students at a large southeastern university in the United States. Precourse and postcourse data were collected from students (n = 85) who participated in a tourism management class, that emphasized case study learning, during the fall 2014, spring 2015, and spring 2016 semesters. Uncorrected results indicate significant positive increases in overall critical thinking and two of five sub-domains – inference and deduction; however, in the conservative, corrected results there are no significant effects. Recommendations for improving critical thinking and three sub-domains – analysis, evaluation, and induction – are discussed.     

Factors Influencing Intercultural Sensitivity of Hospitality Employees

ABSTRACT

This study investigates the factors influencing the development of intercultural sensitivity among hospitality employees. The study particularly looks at the relationship between intercultural sensitivity levels of hospitality employees and their previous educational work experiences. Based on a survey (Intercultural Sensitivity Scale) scale with 443 hospitality employees overall means were calculated. Results of the analysis show that exposure to other cultures by participating previously in student exchange programs (e.g. ERASMUS), work and travel programs, and spending long periods of time abroad increased people’s intercultural sensitivity. Interestingly though, the study found that having formal tourism and hospitality education did not have any influence on the level of intercultural sensitivity of hospitality employees.     

The integration of nutrition components into culinary programs: perspectives of experts and educators

ABSTRACT

Consumers are increasingly eager for healthier food selections, but not at the expense of taste. As the foodservice industry continues to respond to these trends, graduates from culinary and hospitality programs are expected to be trained to meet these changing needs. The aim of the study was to compare industry experts’ and educators’ perceived importance of nutritional competencies in culinary curriculum, as well as the perceived barriers to integrate nutritional competency in accredited culinary programs. The study analyzed data provided by two U.S.-based groups of participants: (1) culinary and industry experts, and (2) educators in culinary and hospitality management programs. Results indicate that experts view nutritional competency as important to a student’s program of study and that success depends on educators meeting these competencies. However, the analysis reveals that educators significantly undervalue the importance of nutritional competency placement in curriculum and overrate how well they are preparing culinary graduates.     

Why Do Some New Hospitality College Grads Lack Management Skills?

Abstract

Practicing hospitality managers have been anecdotally heard to denigrate the management training provided by institutions of higher learning. This may be valid commentary, as graduates of hospitality management programs may possess merely an abstract conception of theoretical constructs lacking the competence to synthesize them into managerial practice.

In this article, the author posits a model to describe a learning process that may be applied to the education of hospitality and tourism students in academic courses related to the practice of management in organizations. The premise of the model is found in the academic disciplines of science and philosophy as they relate to management and learning theories. The author concludes the article with examples to support the application of the model in practical settings.     

How would the contextual features of a destination function together with individual factors to enhance tourists’ intention toward ST in Taiwan?

Abstract

Slow travel (ST), which emphasizes deeper experiences via slower transportation modes, has been promoted as an alternative to current practice and a more sustainable form of tourism. With lower GHG emissions being a national environmental goal in Taiwan, ST concepts have been garnering attention. The relationship between the environments of destinations and pro-environmental behavior of tourists has attracted relatively little academic attention. To remedy this, the current research establishes a fairly complete model for incorporating factors at the contextual level into the individual determinants useful in encouraging ST. The goal of this research is to understand how certain predictors directly and interactively influence the choices of tourists toward ST. This study collected 508 validly filled surveys addressing 13 industrial tourist destinations, and applied Hierarchical Linear and Nonlinear Modeling (HLM) analyses. In addition to the individual-level factors, including perceived benefits of tourism experiences and ages of tourists, the design of onsite tourism programs at the contextual level was one of the most influential drivers to encourage visitors’ ST intentions. Included in this research are the insights into how to promote ST and corresponding suggestions for tourism operations within the context of sustainable tourism and destination management.     

Exploring factors influencing individual participation in community‐based tourism: The case of Kampung relau homestay program,Malaysia

This paper presents the early findings from a qualitative investigation conducted to examine how participation is practiced in a community‐based tourism program which offers homestay experience to tourists in Kedah, Malaysia. The first objective of the study was to determine where on the spectrum of participation (Pretty 1995) does the homestay program fall. The second objective was to explore the variables that may influence the extent of community participation in this program. Findings from the present study indicate that participation in community‐based tourism is influenced by community members’ motivations to participate. An important implication from this finding is that community‐based tourism projects must include awareness programs among its members so as to educate them about the project and to motivate them to participate.     

The Virtual Enterprise

Abstract

This article discusses the need for enhancements in the way that tourism education is conducted and shows how changes in the way that technology is used in the global tourism and hospitality industry has necessitated that change. It offers as a solution an educational model called “The Virtual Enterprise” (VE). The history of the model and its implementation at a U. S. community college, as a professional education curriculum that has shown great potential to prepare students for the global nature of the 21st century workplace, is discussed. The Virtual Enterprise, has shown itself to be a business simulator that inculcates both technical and “soft” skills to students. Tourism and hospitality educators face two challenges in preparing their students for the work place. One is to prepare them with the technical skill sets that will create demand for their services amongst employers in the marketplace. The second is to find classroom exercises and simulations that allow students to take those skill sets and put them to the test under “game conditions.” The Virtual Enterprise educational model meets both of these challenges.     

Meeting the Demand from Tourism Development-Higher Occupation and Technical Education in China

ABSTRACT

This article outlined the emergence and phenomenal growth of higher occupation and technical education (HOTE) in China, and analyzed the characteristics of HOTE in relation to the human resource needs of China's growing tourism industry. The characteristics of tourism HOTE were examined in the contexts of specialization offerings, curriculum design, and instructional delivery and student evaluation. Comparisons were drawn between tourism HOTE and traditional four-year degree program, and between tourism HOTE and two- and three-year higher professional schools. Observations were made with regard to the greater employability of tourism HOTE graduates and their popularity with employers. The article concluded with the recommendation of an open system for higher tourism education that legitimizes the role of HOTE, and accommodates its coexistence with traditional four-year program, and two- and three-year professional schools.     

Investigating individuals’ decision formation in working-holiday tourism: the role of sensation-seeking and gender

ABSTRACT

Despite the emergence of working-holiday tourism, little research has been carried out to understand working-holiday makers’ (WHMs) decision-making processes. This study was designed to examine the formation of WHMs’ intentions to participate in working-holiday tourism programs. A study model was proposed by extending sensation-seeking into Ajzen’s Theory of Planned Behavior (TPB) and testing the difference between gender groups. An online survey was conducted with 369 WHMs in China. The study result indicated that the TPB model has a good fit to the data, and that the predictive power of the intention has been improved compared with the original TPB. The results from a structural equation reveal that three critical elements in TPB significantly formed individuals’ intentions for working-holiday programs, sensation-seeking formed positive and significant relationships with subjective norm (SN) and perceived behavioral control (PBC), and most importantly, significant differences were found between different gender groups. The study’s theoretical and managerial implications are discussed.     

Studies in Tourism and Hospitality Management

Abstract

Universities around the world are involved in dynamic change as they seek creative solutions in response to a number of educational and structural issues. To be effective, educational methodologies and technologies need to be anchored to the diverse material circumstances characterising different groups of learners. The challenge for universities offering programs of study in tourism and hospitality management is to provide avenues for learning which are reflective of the needs of industry and incorporate the technology now available. One of the more significant responses has centred on the development of educational programs for flexible learning.

This paper is an analytical reflection on the experience of redesigning and developing programs in tourism and hospitality to increase student access to a wide variety of stimulating learning resources and delivery media. In particular, it documents the process of developing, teaching and evaluating a subject entitled, “Asian Cultures in Tourism and Travel” within a three-year Bachelor of Business program that offers concentrations in Tourism, Travel, Hospitality and Leisure Management.     

Critical Success Factors for Business Tourism Destinations

Abstract

Business tourism is a highly lucrative but competitive sector of the tourism industry which has led many destinations to implement strategies and invest in infrastructure and human resource developments. National and regional capital city status gives additional kudos to a destination. This paper presents critical success factors for business tourism destinations developed from four case studies of successful UK business tourism destinations through stakeholder interviews and explores how Cardiff should exploit its national capital city status to support its business tourism offer. The critical success factors for business tourism destinations include: leadership; networking; branding; skills; ambassadors; infrastructure; and bidding. These will inform an action plan to develop and shape Cardiff's business tourism offer and position Cardiff amongst the UK and Europe's major business tourism destinations.     

Targeted poverty alleviation in China: segmenting small tourism entrepreneurs and effectively supporting them

Abstract

Cultivating and encouraging local small tourism enterprises (STEs) is considered an effective way to alleviate poverty. Chinese local governments tend to concentrate their limited policies and initiatives on targeting STEs and effective ways to achieve better performance, following the proposed government policy called Targeted Poverty Alleviation by Tourism Development (TPATD). To discover which group is targeted and how, this study classified small tourism entrepreneurs and examined determinants of their performance. A quota sampling survey of 273 entrepreneurs in five tourism communities within a scenic area known as Yuntai Mountain was conducted in 2016. Seven determinants were identified: business skills, leadership, innovation, social relations, governmental support, autonomy, and locus of control. Three distinct small tourism entrepreneur segments were classified as independents, followers, and autodidacts. Each segment is worth helping but in different ways. Leadership, business skills, and innovation are key determinants of performance for all segments. Governmental support should be more visible, targeted, and recognized by locals. The administrative subcontract of TPATD in China is also discussed.