Please use this identifier to cite or link to this item: http://ktisis.cut.ac.cy/handle/10488/3495
Title: Quality and satisfaction with culinary education: evidence from Cyprus
Authors: Constanti, Panayiotis 
Zopiatis, Anastasios 
Theodossiou, Panayiotis 
Keywords: Culinary education
Quality Indicators
Satisfaction
Cyprus
Issue Date: 2014
Publisher: Routledge
Source: Journal of Hospitality & Tourism Education, 2014, Volume 26, Issue 2, Pages 87-98
Abstract: Culinary education has experienced remarkable growth in Cyprus in the past decade. Numerous institutions are offering a variety of related programs with the aim of adequately preparing the next generation of culinary professionals. Despite this unprecedented growth, many argue that a short-term opportunistic business mentality prevails. Driven by the profession’s celebrity status, institutions offering culinary-related education risk downgrading the quality of their portfolio. Adopting a uantitative methodology, the study set out to investigate industry professionals’ and educators’ perceptions of the quality and overall satisfaction with the current culinary education offerings. The findings inform and provide practical recommendations for those striving to improve the nature, identity, scope, and value of culinary education.
URI: http://ktisis.cut.ac.cy/jspui/handle/10488/3495
ISSN: 1096-3758
DOI: 10.1080/10963758.2014.900383
Rights: © The International Council on Hotel, Restaurant, and Institutional Education
Appears in Collections:Άρθρα/Articles

Show full item record

Page view(s)

18
Last Week
1
Last month
3
checked on Aug 16, 2017

Google ScholarTM

Check

Altmetric


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.