Work

Perceptions of Competences in Gastronomy Higher Education: A Study in Santa Catarina, Brazil

Year: 2025

Type: article

Abstract: This study aims to investigate the perceptions of competence in Gastronomy Higher Education in Santa Catarina, Brazil. The research focused on the importance of competence across five dimensions: administrative, leadership, conceptual, technical, and interpersonal. A survey study design was employed, collecting data from a convenient, non-probabilistic sample of 400 participants, including students, alumni, professors, and business owners in the gastronomy sector. Descriptive statistics and analysis of variance (ANOVA) were employed for data analysis. The results indicated that competences related to team safety awareness and work systematization were perceived as highly important in the administrative dimension. However, promoting cooperative relationships between unions and managers and effectively dealing with employee complaints were perceived as less important. This research emphasizes the importance of incorporating industry perspectives into curriculum design to ensure graduates are well prepared for successful careers in the field.

Source: Journal of Hospitality & Tourism Education

DOI: 10.1080/10963758.2025.2484184

Authors: Douglas Ricardo Vogel, Ana Paula Lisboa Sohn, Marcos Ferasso, Fabricia Durieux Zucco, Thamires Foletto Fiuza

Institutions: Universidade do Vale do Itajaí, Universidad Autónoma de Chile, Universidade Lusófona, Universidade Portucalense

Language: English

Topic: Hospitality and Tourism Education

Subfield: Tourism, Leisure and Hospitality Management

Field: Business, Management and Accounting

Domain: Social Sciences

SDG: Quality education

Open Access status: green

Funders: Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, Conselho Nacional de Desenvolvimento Científico e Tecnológico