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This article presents the findings of a central Florida study of lodging and restaurant managers as well as entry-level workers who were graduates of hospitality management programs. It provides a theoretical construct as a basis of the methodology employed. The article then reports the findings of perceptions of desired knowledge, skills and abilities, and attitudes associated with entry-level employees. It further compares desired levels of preparation for entry-level positions in the industry as reported by respondents of both groups. Finally, the authors present conclusions and implications for central Florida practitioners and educators.
Tesone, Dana V. and Ricci, Peter
"Hotel and Restaurant Entry-Level Job Competencies: Comparisons of Management and Worker Perceptions,"
1, Article 5.
Available at: http://digitalcommons.fiu.edu/hospitalityreview/vol27/iss1/5