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The Comparative Study of the Culinary Curriculum Between Taiwan and USA
7 references·4 citing·45 second hop
The Comparative Study of the Culinary Curriculum Between Taiwan and USA (2006)The Comparative Study of the Culinary Cur…Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy (2004)Standing the Heat: Assuring C…Curriculum analysis of foods and beverage management of technological and vocational education in Taiwan (2004)Curriculum analysis of foods …Virtual Learning Environments in Hospitality, Leisure, Tourism and Sport: A Review (2003)Virtual Learning Environments…Challenges in international hospitality management education (2001)Challenges in international h…Hotel management curriculum reform based on required competencies of hotel employees and career success in the hotel industry (2000)Hotel management curriculum r…Stakeholders and Tourism Education (1998)Stakeholders and Tourism Educ…Curriculum Review (1998)Curriculum ReviewThe impact of culinary virtual reality curriculum on students’ learning outcomes and acceptance (2023)The impact of culinary virtua…Gastronomi ve Mutfak Sanatları Eğitiminde İstihdam Yapısına İlişkin Bir Araştırma (2021)Gastronomi ve Mutfak Sanatlar…A Research On The Employment Structure In The Educatıon Of Gastronomy and Culınary Arts (2021)A Research On The Employment …Gastronomi ve Mutfak Sanatları Bölümü Akademik Personelinin Eğitim Profili: Devlet Üniversiteleri Üzerine Bir Araştırma (2020)Gastronomi ve Mutfak Sanatlar…A Conceptual Model of Service Quality and Its Implications for Future Research (1985)Juran's Quality Control Handbook (1990)HEI and SME linkages: Recommendations for the Future (1999)Tourism education: a strategic analysis model (2008)Strategic management a stakeholder approach (2010)Hospitality faculty: are we meeting the demands of industry? (2020)Hospitality Education 2005: Curricular and Programmatic Trends (1993)Tourism education: policy versus practice (1997)Marketing education (2005)“And never the twain shall meet” (2007)Environmental knowledge management: A long-term enabler of tourism development (2015)The Practice of Social Research (1989)E‐learning as an alternative strategy for tourism higher education in Egypt (2011)Awakening student creativity: Empirical evidence in a learning environment context (2015)Designing a Virtual Learning Environment System for Teaching Twenty-First Century Skills to Higher Education Students in ASEAN (2017)Research and scholarship: the basis of tourism education. (1990)Food and Beverage Management Competencies: Educator, Industry, and Student Perspectives (1994)Hospitality-management Competencies (2000)Students' Preferred Learning Styles and the Importance of Curriculum Content: A Study of Norwegian Tourism and Hospitality Students (2008)Foodservice Quality: Identifying Perception Indicators of Foodservice Quality for Hospitality Students (2014)Are You Ready? Perceived Career Readiness Attributes of the Hospitality Management Students (2021)Management of organizational behavior (1969)Generic Skills for Hospitality Management: A Comparative Study of Management Expectations and Student Perceptions (2006)Service-leadership competencies for hospitality and tourism management (2011)Gaps between competence and importance of employability skills: evidence from Malaysia (2019)A Brief History of Culinary Arts Education in America (2005)Understanding the Role and Methods of Meta-Analysis in IS Research (2005)Achieving Excellence by Means of Critical Reflection and Cultural Imagination in Culinary Arts and Gastronomy Education (2011)Türkiye’deki Üniversitelerin Turizm Bölümlerinde Görevli Akademisyenlerin Eğitim Profili (2024)Education Profile of Akademic Staff Teaching in The Department of Tourism Management in Turkey (2025)The effectiveness of culinary curricula: a case study (2009)Türkiye de Yükseköğretim Düzeyinde Gastronomi Eğitimi Alan Öğrencilerin Beklenti ve Değerlendirmelerine Yönelik Bir Araştırma (A Study on the Expectations and Evaluations of Students Receiving Gastronomy Education at Tertiary Level in Turkey) (2017)Gastronomi ve Mutfak Sanatları Uygulama Mutfağının Tasarım ve Tetkiki: İstanbul Örneği (2022)A Critical Outlook on the Problems of Formation and Content of Gastronomy and Culinary Arts Education (2023)Democracy and Education. (1917)The Feeling Economy: Managing in the Next Generation of Artificial Intelligence (AI) (2019)Integrating Information & Communication Technologies (ICT) into classroom instruction: teaching tips for hospitality educators from a diffusion of innovation approach (2020)Validation of technology acceptance model for virtual reality usage in collaborative learning to enhance learner performance (2024)Unlocking Potential: Recognition of Prior Learning Chef Training in the Tourism and Hospitality Sector in South Africa (2026)Student part‐time employment (2009)Understanding the Initial Career Decisions of Hospitality Graduates in Hong Kong (2012)Linking internships and classroom learning: A case study examination of hospitality and tourism management students (2016)Toward the Development of Best Practice in a Postgraduate International Hospitality Management Program (2009)Evaluating quality in associate degree culinary arts programs (2010)Constructing the Assessment Scale of Youth’s Restaurant Entrepreneurship Competency: The Case of Taiwan (2020)
this work references cited by second hop

References

  • 2000Hotel management curriculum reform based on required competencies of hotel employees and career success in the hotel industry129 cited
  • 2001Challenges in international hospitality management education81 cited
  • 1998Curriculum Review71 cited
  • 2003Virtual Learning Environments in Hospitality, Leisure, Tourism and Sport: A Review63 cited
  • 1998Stakeholders and Tourism Education34 cited
  • 2004Curriculum analysis of foods and beverage management of technological and vocational education in Taiwan19 cited
  • 2004Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy19 cited

Cited by

  • 2020Gastronomi ve Mutfak Sanatları Bölümü Akademik Personelinin Eğitim Profili: Devlet Üniversiteleri Üzerine Bir Araştırma9 cited
  • 2021Gastronomi ve Mutfak Sanatları Eğitiminde İstihdam Yapısına İlişkin Bir Araştırma8 cited
  • 2023The impact of culinary virtual reality curriculum on students’ learning outcomes and acceptance6 cited
  • 2021A Research On The Employment Structure In The Educatıon Of Gastronomy and Culınary Arts0 cited

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