Exploring Culinary Graduates’ Career Decisions and Expectations

Chih-Lun Alan Yen · Caroline A. Cooper · Suzanne K. Murrmann

13 citations0/0 files storedJournal of Human Resources in Hospitality & Tourism

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Hospitality and Tourism Education Higher Education and Employability Employer Branding and e-HRM

Abstract

This study investigated the career decisions and expectations of culinary graduates and their job-search behaviors using career-oriented resources on campus. Research findings suggest that the availability of the new labor force for entry and mid-level positions appears to be lower than the growth of student enrollment. Additionally, influential factors such as the familiarity and willingness to accept job offers were assessed. The results indicate that culinary graduates do not take full advantage of available career-oriented resources on campus when they search for positions in the industry. Managerial implications are discussed and recommendations for recruiters and higher education institutions are presented for better recruitment.

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References

2002The relationship between early recruitment-related activities and the application decisions of new labor-market entrants: A brand equity approach to recruitment.2008Undergraduates’ perceptions of tourism and hospitality as a career choice 2005Over qualified and under experienced 2002Skills and training for the hospitality sector: a review of issues 2008Hospitality workplace problems and poor training: a close relationship 2008Generation Y as Hospitality Employees: Framing a Research Agenda 2007Careers in Hospitality Management: Generation Y's Experiences and Perceptions 1999Peering into the Black Hole: The Downside of the New Employment Relations in the UK

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