The contributions of the hotel and restaurant schools to the hospitality industry
Master of Science (MS)
First Advisor's Name
First Advisor's Committee Title
Second Advisor's Name
Hotel management schools, Hotel management, Study and teaching, Restaurant management, United States
Date of Defense
The purpose of this study was to investigate the opinions of leaders in the hospitality industry about the contributions which had been made by the hospitality schools. These contributions were specified in the topics of accounting, finance, merketing, merchandising, planning, supervising, system analysis, architecture, engineering, and interior design. Fifty-six questionnaires were sent to the personnel of hotel and food service companies. A high percentage of respondents believed that the schools had made no contribution in accounting, finance, marketing, merchandising, planning, and supervising. The major problems were that the schools did not provide enough emphasis on the subjects and students' practical experience. In addition, there were a low percentage of responses to the topics of architecture, engineering, and interior design. Consequently, those contributions could not be difined because of lack of information.
Chalermvongsavej, Somjai, "The contributions of the hotel and restaurant schools to the hospitality industry" (1982). FIU Electronic Theses and Dissertations. 2104.
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