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Journal of Hospitality & Tourism Education Volume 33, 2021 - Issue 2
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Research Article

Experiential Learning Methods in Culinary Course Can Bridge the Gap: Student Perceptions on How Hands-On Curriculum Prepares Them for Industry

Joe Askrena School of Hospitality and Tourism Management, University of South FloridaCorrespondence[email protected]
, PhD, MBA, CEC &
Waynne Jamesb College of Education, University of South Florida
, EdD
Pages 111-125 | Published online: 12 Aug 2020

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Angad Singh Dang & Patrick J. Moreo. (2022) Hospitality Education Program Student-Operated Restaurants: An Applied Analysis. Journal of Hospitality & Tourism Education 34:4, pages 217-228.
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Marissa Orlowski, Cynthia Mejia, Robin Back & Jason Fridrich. (2021) Transition to Online Culinary and Beverage Labs: Determining Student Engagement and Satisfaction During COVID-19. Journal of Hospitality & Tourism Education 33:3, pages 163-175.
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