An examination of two-year and four-year continuing education curriculum in post-secondary hospitality management programs
The purpose of this study was to examine continuing education in foodservice management and higher education focuses on how academic programs view continuing education. Four specific areas were focused upon in this study (1) operational issues in continuing education, (2) program design of continuing education, (3) academic practices related to continuing education, and (4) subject areas of foodservice which could be a part of a continuing education program; When possible, importance and performance scores were calculated, allowing for a robust analysis. The analysis includes general descriptive statistics such as frequencies and means and appropriate inferential statistics.
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