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September 10, 2025

Professional Industry Experiences and Competencies of Hospitality and Tourism Educators: Basis for a Proposed Work Immersion Program

Key Points

Faculty members demonstrated strong competencies in hospitality and tourism sectors, especially in food and beverage operations.
The majority of respondents held master's degrees and had significant industry experience, enhancing their teaching effectiveness.
Competencies were rated highly, with food and beverage menu design being the strongest at 3.71 on a four-point scale.
The findings indicate the need for a work immersion program to bridge the gap between industry and education.

Abstract

This study evaluated the competencies of faculty members in Hospitality and Tourism Management (HTM) across the Food and Beverage (F&B), Lodging, Recreation, and Travel and Tourism sectors. Data from 23 respondents were collected using a structured questionnaire based on a four-point Likert scale. Results showed that the majority of faculty members held Master's degrees (52.17%) and had industry experience (52.17%). Faculty were found to be highly competent across all sectors, with F&B competency in menu design and operations rated the highest (3.71), followed by lodging recruitment and property support (3.69), program monitoring in Recreation (3.61), and budget management in Travel and Tourism (3.62). Overall, HTM educators demonstrated strong capabilities in delivering industry-relevant knowledge, ensuring students are prepared for the evolving hospitality and tourism industries.

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Professional Industry Experiences and Competencies of Hospitality and Tourism Educators: Basis for a Proposed Work Immersion Program

Key Points

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