A Comparative Study of Hospitality Education Essay

This question looks at the existing standard of cordial reception institutes computer programme with special author to the culinary political program in India and proposes various measures to reduce the gap amidst education im e pure t nonp atomic number 18ilted by hospitality institutes and the persistence expectations from students. This research highlights the need of hospitality education revolution which inescapably to be upgraded, to be at par with global education standards. The results of this analysis can be used to come in and contour the standardization process of hospitality education crosswise India.The culinary syllabus has to be prep ard with the right combination of faculty and industry experts to strike the right balance amongst demand and supply. The anticipated resultant of this research is to establish such a hospitality program which should establish and reflect a plectron of companionship, skills, values and attitudes relevant and valued by the profession, suit disciplines and by the wider society. Keywords culinary Institute, hospitality pedagogy OBJECTIVES 1. To scrutinize if thither is a need for better culinary syllabus than the existing one.2. To mensurate if there is a gap between theory and practice, allegeed by academicians and word sense by industry professionals. 3. To identify if relevant faculty have becoming educational qualifications RESEARCH PROBLEM 1. Non existence of standardized uniform quality culinary syllabus (theory and practical). 2. Faculties education and industry experience co-relates with students learn process. presentment GLOBAL SCENARIO In many countries, the traditional approach has largely been special towards a more incorporate approach to curriculum planning and design.An integrated approach is still subject centered but transcends the traditional subject boundaries. At culinary humanities training institutes globally, cutting and exciting ideas are taking baffle. Food style s have moved so fast in the past few years that it is difficult to keep pace with the changing gastronomic trends across the globe. Le Cordon Bleu operates the worlds around comprehensive network of hospitality institutes where students spend plenty of time instruction the fundamentals that set French cuisine apart and much attending is given to world cuisine and modern culinary techniques.The Art Institutes is a North American chain of educational centers. The International Centre for Culinary Arts (ICCA) Dubai is a world-class vocational school that teaches a change integrity of Continental and regional culinary methods. As a student, youll go beyond basic culinary practices and cooking skills to learn leadership tactics and skills that you can put to use in a multicultural professional setting. Johnson and Wales University founded at Rhode Island in 1914 relies on the latest industry input to stay grounded in emerging culinary break throughs without abandoning time-tested te chniques.The Culinary Institute of America (CIA) is one of the most prestigious culinary institutes in the US. At the core of the CIA learning curve is an astonishing 1,300 hours of hands-on training in ultra-modern kitchens and bakeries. INDIAN SCENARIO Hotel trouble & Catering Technology courses were introduced in Mumbai, India in 1954. study Council was the institution which regularized and gave shape & recognition to these courses later in 1982 by the Ministry of Tourism for coordinated harvest-festival and development of hospitality management education in the country.As the first of all internationally recognized training school for professional culinary arts in India, the Culinary Academy of India is a leader on the Subcontinent. Its located in the city of Hyderabad. This is a co-relational research with an attempt to essay the best possible syllabus of Food Production subject taught to under(a) graduate students across India after an in-depth comparison of selected sam ple size of it. The sample size method used here is a non probability sample where in I have used my judgment to select universities within India that offer good quality education.The sample size studied represents the best universities to reconcile accurate estimates of the best possible syllabus for Food Production. REVIEW OF books This is an essential preliminary task to deliver with the available body of knowledge in the area of food production syllabus. To broaden the knowledge metrical foot in my research area, several syllabus of the following mix of central, state, deemed and reclusive universities across India and abroad were taken into consideration. political platform reference from North India Ignou, consideration University, Punjab Technical University & AICTE (All India Council for Technical Education) Syllabus reference from West India Mumbai University, IHM Aurangabad, Nagpur University & Ycmou (Yashwantrao Chavan Maharashtra Open University) Syllabus refe rence from South India Manipal University, Anna University, Christ University & CAI (Culinary Academy of India) Syllabus reference from eastern hemisphere India IIHM, West Bengal University of Technology.International Syllabus of the best culinary institutes LCB (Le Cordon Bleu), CIA (Culinary Institute of America), Cornell, FCI, University of Huddersfield U. K. , & faerie Margaret. Literature reviews of UGC publications, scholarly text books and research papers published in Cornell Sage Publications have been referred for a deeper understanding of the topic. DATA gathering The information for this research is collected through various sources PRIMARY DATA COLLECTION METHODS ?Mail Questionnaire Method ?Discussions with peers ?Telephonic Interviews with industry experts ?Observation Method supplementary DATA COLLECTION METHODS?Review of previous research papers from explore Journals ? Scholarly culinary Text Books ?UGC publications Reports and Newsletters ?Culinary institut e Websites ?Reference of National Council for Hotel Management RTI Act. DATA ANALYSIS ?The data for this research is analyzed through the use of pie charts. DATA INTERPRETATION ?Faculties are interested to enhance their educational qualification because faculty lacks the essential educational qualifications. ?Faculties would like to get instruct in industry to learn latest hospitality trends because faculty lacks the necessary industry experience.?hospitality institutes want industry professionals to dole out specific workshops to acquaint students with actual industry procedures. ?There is scope for a better culinary syllabus to be at par with global standards. FINDINGS As per UGCs 11 Five Year Plan Continuous updating and revise of curricula is something which must be deeply ingrained in the academic assimilation of a university. Each individual university must ensure that the curricula development serve leading to major revision in course contents and curricula is taken up e very three years.?Uniform academic calendar across all institutions of higher education has already been urged upon by the UGC. Universities need to streamline their examination process such that the results are declared in a time-bound manner and no student suffers in his/her career mobility and academic overture due to delays in declaration of results and issue of mark sheet. When planning a course, teachers and course developers need to think about their learners needs in ground of the broad context of undergraduate education. Strategies of curriculum developmentAny curriculum needs to be developed in the light of the organization or context in which it is going to be delivered. If a teacher is growing a small part of a course or programm, past this must fit (in terms of approach, level and content) with the overall course. If a new course is be designed and developed then there are a number of approaches that can be taken and issues that need to be addressed to meet the nee ds of all stakeholders involved. CONCLUSION ?There is an imperative need for revision and up gradation of existing culinary syllabus in India.?To minimize the gap between industry and academics, industry professionals should conduct guest sessions in hospitality institutes to teach and update latest hospitality trends. ?Faculties must upgrade their educational qualifications and must engage in research. ? final cause of a standardized uniform quality culinary syllabus across all hospitality courses in India. SUGGESTION What should be monitored? ?Student recruitment and selection processes Do the candidates meet the selection criteria? Do the criteria provide students who are appropriate for the course??Teaching staff Are the teachers available, motivated and fitting of teaching the new course? Have any training needs for teachers been identified and addressed? ?The teaching and learning process How is the written curriculum translated into practice? Are the teaching and learning methods appropriate? Is the balance between different types of learning mode appropriate in achieving the stated outcomes? ? judicial decision Are the assessments appropriate in terms of level, reliability and validity and do they discriminate between assessing skills, knowledge and attitudes?Are the regulations and procedures appropriate and are they organism followed? ?Learning resources Are the recommended books and journals and other teaching materials available? Is access to the subroutine library and other resources adequate? ?Performance standards Are the minimum performance standards being reflected and achieved? Thus an ideal syllabus should comprise and reflect a selection of knowledge, skills, values and attitudes relevant and valued by the profession, subject disciplines and by the wider society.BIBLIOGRAPHY course of study Review How Industry Views Hospitality Education Michael M. Lefever and Glenn Withiam Cornell Hotel and restaurant Administration Quarterly, heroic 1998 vol. 39, 4 pp. 70-78. The Future of Hospitality Education Meeting the Industrys Needs Raymond J. Goodman, Jr. and Linda G. Sprague Cornell Hotel and Restaurant Administration Quarterly, imperious 1991 vol. 32, 2 pp. 66-69. Hospitality Education at the Crossroads Robert C. Lewis Cornell Hotel and Restaurant Administration Quarterly, August 1982 vol. 23, 2 pp. 12-15. Who Teaches Hospitality Education?A first-of-its kind survey reveals who the prototypical hospitality educator is Denney G. Rutherford Cornell Hotel and Restaurant Administration Quarterly, August 1982 vol. 23, 2 pp. 38-41. Higher Education for the Hospitality Industry Robert F. Lukowshi, Ray Budde, and Norman B. Cournoyer Cornell Hotel and Restaurant Administration Quarterly, August 1974 vol. 15, 2 pp. 14-21. Another view of the future of hospitality education David V. Pavesic Cornell Hotel and Restaurant Administration Quarterly, December 1991 vol. 32, 4 pp. 8-9.Encouraging Creativity in Hospitality Education Den nis H. Ferguson and Florence Berger Cornell Hotel and Restaurant Administration Quarterly, August 1985 vol. 26, 2 pp. 74-76. Hospitality cogency A Motivational Challenge Jerald W. 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