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Journal of Hospitality & Tourism Education Volume 36, 2024 - Issue 2
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Research Article

Can Advanced Apprenticeship Programs in Higher Education Be the Key for Developing Skills in the Tourism Sector? Evidence from North Cyprus

Nafiya Güdena School of Tourism and Culinary Arts, Final International UniversityCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-3901-3146
ORCID Icon,
Ayse Akyildizb Tourism Management, Pennsylvania State University, North Cyprus
&
Cihan Cobanogluc Tourism Management, University of South Florida;d Tourism Management, National Kaohsiung University of Hospitality and TourismORCID Iconhttps://orcid.org/0000-0001-9556-6223
ORCID Icon
Pages 99-112 | Published online: 17 May 2022

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Read on this site (2)

Zehra Degirmencioğlu, Fatos Erozan & Mehmet Bahri Saydam. (2023) A Mixed-Method Approach to an English Course for Students Majoring in Gastronomy and Culinary Arts. Journal of Hospitality & Tourism Education 0:0, pages 1-11.
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Chris Croft & Wei Wang. Hospitality and Tourism Experiential Learning Combined with Interdisciplinary Learning. Journal of Hospitality & Tourism Education 0:0, pages 1-12.
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Ozlem Altun, Mehmet Bahri Saydam, Tuna Karatepe & Ştefana Maria Dima. (2024) Unveiling ChatGPT in tourism education: exploring perceptions, advantages and recommendations from educators. Worldwide Hospitality and Tourism Themes 16:1, pages 105-118.
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Nafiya Guden & Farzad Safaeimanesh. (2024) How has blended learning impacted tourism and hospitality graduates in employability? Feedback from graduates and tourism industry employers. Worldwide Hospitality and Tourism Themes 16:1, pages 72-81.
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Nuria Recuero Virto. 2024. International Handbook of Skill, Education, Learning, and Research Development in Tourism and Hospitality. International Handbook of Skill, Education, Learning, and Research Development in Tourism and Hospitality 1 12 .
Han Wen, Bingjie Liu-Lastres & Le Bich Ngoc Vo. (2023) Evaluating food safety education in hospitality management programs through the lenses of situated learning theory: Insights from industry leaders and educators. Food Control 153, pages 109893.
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