Subjects
-Abstract
Aim: This study aimed to assess the students' perception on the food and beverage (F&B) courses in the higher private tourism and hotels institutes in Alexandria.
Methodology: This quantitative study was specifically, applied into four high institutes of tourism and hotels located in Alexandria, where 484 questionnaire forms were distributed among the second year students. Data obtained were statistically analysed using SPSS. A one-way ANOVA between subjects was used to compare the effect of the institutes on the different aspects of the evaluation of F&B courses.
Findings: There is a significant effect of the institutes policy on the aspects of F&B evaluation process at the p
DOI
10.21608/ijhth.2017.30204
Keywords
Hospitality and tourism education, Food and Beverage, methods of teaching, Evaluation, Students
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-Link
https://ijhth.journals.ekb.eg/article_30204.html
Detail API
https://ijhth.journals.ekb.eg/service?article_code=30204
Type
Original Research Articles
Publication Title
International Journal of Heritage, Tourism and Hospitality
Publication Link
https://ijhth.journals.ekb.eg/
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