ABSTRACT

The purpose of this study was to describe and understand the role, the operations, and potential role of student-run commercial food operation in four-year hospitality education programs. Schools have a variety of curricular approaches to the study of food and beverage management and operations. The study examined six programs with food and beverage labs in the form of student-operated restaurants. Interviews were conducted with faculty from those programs, courses, and labs. Specifically, the questions focused on learning outcomes that students experience in the SOR, crucial components to enhance experiential learning, how they fit into the curriculum and the extent of involvement of faculty in the operation. The researchers performed a content analysis on the interviews resulting in the emergence of key themes and observations which held across all six subject programs. Other programs can thus benefit from understanding what these six programs had in common and considered important to achieving student experiential learning.

摘要

本研究的目的是描述和了解学生经营的商业食品经营在四年酒店教育计划中的作用、运作和潜在作用。学校有多种课程方法来研究食品和饮料管理和运营。该研究以学生经营的餐厅的形式检查了六个食品和饮料实验室项目。对来自这些项目、课程和实验室的教师进行了采访。具体来说，问题集中在学生在 SOR 中体验到的学习成果、增强体验式学习的关键组成部分、它们如何融入课程以及教师参与操作的程度。研究人员对访谈进行了内容分析，从而产生了贯穿所有六个学科项目的关键主题和观察结果。因此，其他课程可以受益于了解这六个课程的共同点，并被认为对实现学生体验式学习很重要。