Evaluating of Food and Beverage Courses in Higher Private Tourism and Hotels Institutes in Alexandria: The Students’ Perspective

Youssef Agwa, Wael Aziz, Gamal Khalifa

Abstract


Aim: This study aimed to assess the students' perception on the food and beverage (F&B) courses in the higher private tourism and hotels institutes in Alexandria.
Methodology: This quantitative study was specifically, applied into four high institutes of tourism and hotels located in Alexandria, where 484 questionnaire forms were distributed among the second year students. Data obtained were statistically analysed using SPSS. A one-way ANOVA between subjects was used to compare the effect of the institutes on the different aspects of the evaluation of F&B courses.
Findings: There is a significant effect of the institutes policy on the aspects of F&B evaluation process at the p<.05 level for the three main issues of F&B courses. The first effect was on the students’ criteria concern F&B [F (3, 470) = 31.09, p = 0.000], the second [F (3, 470) = 24.63, p = 0.000]; and finally in the case of F&B curriculum [F (3, 470) = 25.805, p = 0.000]. The implications, limitations, and recommendations for academia and industry were considered.


Keywords


Hospitality and tourism education, food and beverage, methods of teaching, evaluation, students.

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