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Autor/inn/enNigg, Jessica K.; Arendt, Susan W.
TitelHospitality and Tourism Research from an FCS Perspective: A 10-Year Review
QuelleIn: Journal of Family and Consumer Sciences, 112 (2020) 2, S.7-16 (10 Seiten)
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Spracheenglisch
Dokumenttypgedruckt; online; Zeitschriftenaufsatz
ISSN1082-1651
SchlagwörterHospitality Occupations; Tourism; Consumer Science; Education; Service Occupations; Food Service; Nutrition; Health; Well Being; Nutrition Instruction; Outreach Programs; Careers; Entrepreneurship; Sustainability; Purchasing; Health Services; Higher Education
AbstractThe 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 food" (Collins, 2002). Service and management topics are encompassed in many hospitality management programs today. Likewise, research in the area of hospitality and tourism intersects with FCS. A 10-year review of FCS journals was completed to understand the focus of research studies in this area. This review includes a general introduction to hospitality and tourism management followed by a review of hospitality research literature categorized by area (i.e., education, foodservice, and lodging and tourism) and recommendations for future research. (ERIC).
AnmerkungenAmerican Association of Family and Consumer Sciences. 400 North Columbus Street Suite 202, Alexandria, VA 22314. Tel: 800-424-8080; Tel: 703-706-4600; Fax: 703-706-4663; e-mail: bookstore@aafcs.org; Web site: http://www.aafcs.org
Erfasst vonERIC (Education Resources Information Center), Washington, DC
Update2024/1/01
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