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Direct linkRejane Santana da Silva; Gustavo Quiroga Souki; Alessandro Silva de Oliveira; Luís Sérgio Gonçalves Vieira; Manuel Serra – International Journal of Educational Management, 2024
Purpose: This study aimed to investigate the influence of the perceived quality by students regarding their experiences in vocational schools in tourism, hospitality and food service on cognitive and affective responses (satisfaction, self-efficacy expectations and self-regulation strategies of motivation for learning - SRSML) and commitment…
Descriptors: Foreign Countries, Vocational Schools, College Students, Tourism
Ko, Wen-Hwa; Hong, Yi-Ling – International Journal of Sustainability in Higher Education, 2023
Purpose: The purpose of this study was constructed a behavioral observation scale for avoiding food waste from the point of view of Chinese cuisine, used as an evaluation tool to examine food waste in the process of food preparation for hospitality students in Taiwan. Design/methodology/approach: The status of food handling in the preparation…
Descriptors: Food, Sustainability, Hospitality Occupations, Water
Wang, Yao-Fen; Tu, Chu-Min; Hsu, Liwei – International Journal of Mobile and Blended Learning, 2020
This study examined the effectiveness of a Green Food and Beverage (GFB) blended learning approach. A quasi-experimental research design was employed to verify the learning outcomes of implementing the GFB blended learning. Junior hospitality students were the research subjects. The experimental group participated in an 18-week GFB blended…
Descriptors: Blended Learning, Program Effectiveness, Hospitality Occupations, College Students
