Work

Experiential Learning Methods in Culinary Course Can Bridge the Gap: Student Perceptions on How Hands-On Curriculum Prepares Them for Industry

Year: 2020

Type: article

Source: Journal of Hospitality & Tourism Education

DOI: 10.1080/10963758.2020.1791134

Authors: Joe Askren, Waynne James

Institution: University of South Florida

Language: English

Topic: Hospitality and Tourism Education

Subfield: Tourism, Leisure and Hospitality Management

Field: Business, Management and Accounting

Domain: Social Sciences

SDGs: Quality education, Decent work and economic growth

Open Access status: closed

OpenAlex ID: W3048853168

FWCI: 8.887

Cites: 38

Cited by: 32

Related to: 10