Expanding the Food Service Curriculum: Who Has Added Fine Dining to the Menu?

被引：5

作者：

Gustafson, Catherine M. ^{[1
]}

Love, Curtis ^{[2
]}

Montgomery, Rhonda J. ^{[2
]}

机构：

[1] Univ South Carolina, Sch Hotel Restaurant & Tourism Management, Columbia, SC 29208 USA

[2] Univ Nevada, William F Harrah Coll Hotel Adm, Las Vegas, NV 89154 USA

来源：

JOURNAL OF CULINARY SCIENCE & TECHNOLOGY | 2005年 / 4卷 / 01期

关键词：

Fine dining; hospitality curriculum; full-service restaurant; food laboratories;

D O I：

10.1300/J385v04n01_07

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The food service/restaurant component of the hospitality curriculum was examined in 33 ACPHA accredited schools and 11 other "top schools." This study measured the number of food courses, the use of food laboratories, food service/restaurant concentration offerings in the hospitality programs, and the availability of course(s) in fine dining. The fine dining or full-service segment of the restaurant industry has experienced steady growth for over 25 years and is predicted to increase in alignment with the rising discretionary income of the Baby Boomer generation. Hospitality programs may consider expanding their curriculum to offer an elective course in fine dining to facilitate career opportunities for their graduates in this segment of the restaurant industry. (C) 2005 by The Haworth Press, Inc. All rights reserved.

引用

页码：53 / 68

页数：16