Closing the Gap between Education and Industry: Skills' and Competencies' Requirements for Food Service Internships in Switzerland

Abstract

Skills and competencies required by food and beverage service management interns were assessed by surveying their Swiss hotel and restaurant supervisors' opinions. The survey comprised 48 skills and competencies, compiled from literature and curricular learning outcomes. Supervisors (n=72) rated the importance of each competence and then assessed their interns' performances on each item. A comparative analysis of the data highlighted areas in which trainees exceeded the supervisors' expectations and uncovered developmental needs. According to supervisors' ratings, the most important competencies comprised personal qualities and inter-personal skills; students' highest performance ratings were reflected in their positive attitudes towards work colleagues.

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