Please use this identifier to cite or link to this item:
|Title:||Quality and satisfaction with culinary education: evidence from Cyprus||Authors:||Constanti, Panayiotis
|Keywords:||Culinary education;Quality Indicators;Satisfaction;Cyprus||Category:||Educational Sciences||Field:||Social Sciences||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/handle/10488/3495||ISSN:||1096-3758||DOI:||10.1080/10963758.2014.900383||Rights:||© The International Council on Hotel, Restaurant, and Institutional Education||Type:||Article|
|Appears in Collections:||Άρθρα/Articles|
Show full item record
Page view(s) 5059
checked on Feb 20, 2019
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.