Managing the tyranny of relevance: linking with industry – but not too much!

Abstract

Purpose This paper aims to argue that hospitality educators need to develop courses that move away from the somewhat restricted programmes concerned almost exclusively with subjects deemed to be relevant to hospitality management. A more explicit concern with developing students' intellectual abilities will better serve both the industry and them as individuals. Fundamentally engagement with the study of hospitality through an array of science and social science disciplines will secure a more substantial foundation on which to study for hospitality management. Design/methodology/approach The paper reflects a number of pieces of research into the nature of hospitality management education and dominant learning styles on these programmes. It goes on to argue that programmes need to be designed to extend the curriculum beyond immediate management of hospitality business operations. Findings The paper argues that program design of hospitality management has tended to be dominated by a kind of tyranny of relevance where content has been almost exclusively focused on preparation for the world of work and careers in the management of hospitality operations. This dominant pragmatic agenda has been further compounded by the predominant activist learning styles of students. Without dismissing the need for programmes to prepare graduates for careers in the industry, it goes on to argue that program content should also aim to prepare participants to be critical thinkers by exposing them to content informed by social science. Research limitations/implications The paper advocates streams of study to be built into these programmes informed by social sciences and developing critical thinking. Practical implications The paper provides an analytical model to assist program designers and managers in developing participants who are philosophical practitioners. Originality/value The paper provides a model for understanding the principles needed to be used in the design of programmes in hospitality

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