The Quality Criteria of Educational Training “Exploratory Study applied to Hospitality Educational institutes”

magdy Abdel-aleem Abdel-Ati mayouf, Nabeel Ali Badran


Purpose: The present study seeks to draw conclusions upon specific issues concerning the planning, developing, follow-up and evaluating practical training within culinary courses and the role of entitled parties in this process.

Originality/value: There is limited literature available specifically focusing on the quality of vocational training in hospitality educational institutes. This paper will explore the educational training quality criteria's required to achieve the intended learning outcomes (ILOs) in the field of hospitality training. Consider this study as a guide to help hospitality educational institutes in planning, developing, follow up and evaluating training sessions.

Design/methodology/approach: the study used Delphi technique to explore the quality criteria's of hospitality training suitable to the educational institutes in Egypt.

Findings: the study assured the importance of specific criteria's related to the planning, developing, follow up, and evaluation of the training in hospitality education, and recommended these criteria's to be considered by all hospitality educational institutes.

Research limitations/implications: This Study is limited to identify the quality criteria's of hospitality training. Further studies are needed to explore to what extent these criteria's are applied in hospitality courses in educational institutes in Egypt. 


hospitality education, training, planning, Delphi technique, culinary education

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