Fresh graduates often face significant uncertainty due to the intangible complexities of employment, a lack of adequate service orientation, and delayed realization of long-term benefits. This study investigates the relationship between the quality of experiential value and its impact on the loyalty of young workers. The research was conducted on…

This article presents marketing educators with an approach to teaching an undergraduate services marketing class with a unique emphasis on service design. As part of the class, the content on services marketing fundamentals is blended with a detailed discussion of service design. Additionally, hands-on experience with the service design process is…

CAEL's Bridging The Talent Gap (BTTG) Employee Survey is a nationally proven powerful tool for employers who want to support the career and education aspirations of their workers. The results help employers, employees, learning providers and community stakeholders identify interest in education and training, opportunities for regional partnership,…

Technical culinary skills are fundamental competencies for professional chefs. Consequently, demonstrating and enhancing these skills pose significant challenges within culinary education. This study aims to develop a virtual reality (VR) system for culinary skill development and assess its effectiveness when integrated into a hospitality…

Drawing from my experiences as an American-Israeli Jewish woman in social work academia, I use this paper to reflect upon the ways in which the Council on Social Work Education's newly-mandated anti-racist and anti-oppressive paradigms are problematic for the future of the social work profession. While it is important for social workers to address…

Interest in overall health and well-being of students in higher education has grown. Retention and success in college has been linked to various health aspects including sleep and alcohol usage. The purpose of this study is to: 1) assess sleep health and related behaviors, 2) examine relationships between sleep health and work conditions, and 3)…

Food science-based graduates are a significant proportion of the United Kingdom (UK) food and drink industry's workforce. Aside from technical standards, there is no cohesive competency framework to support key stakeholders; employers, students, and degree providers. Clarity of desirable competencies for the range of graduate opportunities…

Purpose: This study examines how professional technicians' teaching styles and students' learning readiness affect cooking skills performance in culinary inheritance. Design/methodology/approach: This study constructed a learning performance model from the situated cognition perspective using a sample of students at universities and vocational…

This article focuses on teaching and mentoring course-based undergraduate research in a vocationally focused higher education setting. At the Culinary Institute of America (CIA), students are immersed in hands-on experiential classes. Their education begins with basic culinary techniques, and they gradually progress toward more specialized cooking…

The present study investigates the effects of online collaborative writing instruction combined with metacognitive guidance on students' writing performance in German as a foreign language and their metacognitive awareness. For this purpose, a total of 90 students are randomly and equally divided into three groups: group with online collaborative…

In this dissertation, I explored creativity in practice. I ask: 1) How do the participants define creativity?; 2) In what way does creativity reflect the positioning between actor and resource?; 3) What creative practices emerge when individuals choose to use, or not use, resources?; 4) How do resources mediate creativity? To understand creativity…

A chemical engineering degree offers the possibility of a variety of career paths including food and beverage industry. However, chemical engineering students are rarely exposed to food processing examples during their education. Therefore, a new elective food processing course was developed and offered for the first time in the department of…

This qualitative study utilized narrative inquiry to examine the experiences of disability service professionals working with students with significant cognitive disabilities in college-level courses. Through 10 semi-structured interviews with disability service professionals within the Florida College System, the following four meta themes…

The goal of higher vocational education is professional training of students. Teaching contents related to practical training are the most important for preparing students for work in real-life conditions. The mobile learning model presented in this paper analyzes the possibility of implementing augmented reality in the process of educating…

The roots of modern hospitality teachings are evident in the beginnings of family and consumer sciences (FCS). Land-grant universities of the Midwest (such as Iowa State University and Kansas State University) did not simply teach cooking and sewing, but they also taught "budgeting, table service ... and the production and marketing of…