Publication Date

1999

Abstract

[Excerpt] Much like the "hard sciences," hospitality laboratory-based education is a frequently required component of academic programs due to the applied nature of the concepts taught. Laboratory courses in hospitality education are typically designed around foodservice based activities, such as operating a restaurant or components there of; lodging-based activities, such as running a front desk or housekeeping department; or gaming-based activities, such as running games and entertainment processes in a casino. While the activities mentioned above may not be present in all hospitality programs, it safe to say that the majority of well-rounded hospitality education programs offer some form of laboratory instruction consistent with their educational mission and specialty. In this investigation foodservice laboratories will be used as a frame of reference and focal point to examine team interaction. It is likely that these concepts could be applied equally well in a number of laboratory settings both in and outside hospitality education.

Comments

Required Publisher Statement
© Taylor & Francis. Final version published as: Susskind, A. M., & Borchgrevink, C. P. (1999). Team-based interaction in the foodservice instructional laboratory: An exploratory model of team composition, team-member interaction, and performance. Journal of Hospitality & Tourism Education, 10(4), 22-29. Reprinted with permission. All rights reserved.

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