Please use this identifier to cite or link to this item:
Title: Quality and satisfaction with culinary education: evidence from Cyprus
Authors: Constanti, Panayiotis 
Zopiatis, Anastasios 
Theodossiou, Panayiotis 
Major Field of Science: Social Sciences
Field Category: Educational Sciences
Keywords: Culinary education;Quality indicators;Satisfaction;Cyprus
Issue Date: May-2014
Source: Journal of Hospitality & Tourism Education, 2014, vol. 26, no. 2, pp. 87-98
Volume: 26
Issue: 2
Start page: 87
End page: 98
Journal: Journal of Hospitality & Tourism Education 
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.
ISSN: 1096-3758
DOI: 10.1080/10963758.2014.900383
Rights: © Taylor & Francis
Type: Article
Affiliation : Cyprus University of Technology 
University of Central Lancashire 
Appears in Collections:Άρθρα/Articles

CORE Recommender
Show full item record

Page view(s) 10

Last Week
Last month
checked on Jan 16, 2021

Google ScholarTM



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