The contributions of the hotel and restaurant schools to the hospitality industry

Document Type



Master of Science (MS)


Hospitality Management

First Advisor's Name

Donald Greenaway

First Advisor's Committee Title

Committee Chair

Second Advisor's Name

Ted White


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.



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