Mixed-methods evaluation identifies critical skills gaps in tourism graduates, highlighting curriculum needs for workforce readiness.
The constantly evolving service industry has created an intense demand for skilled employees, particularly in tourism and hospitality, which is one of the fastest-growing industries in Bangladesh. This sector makes a significant impact where excellence is prioritised and there is no margin for error. This study aims to examine the alignment between the skills possessed by tourism and hospitality management aspirants in Bangladesh and the expectations of their employers. The research holds both academic and practical importance, as it highlights critical gaps in the transition from classroom learning to workplace readiness in a growing industry. A mixed-methods approach was employed, combining employer perception-based surveys with focus group discussions (FGDs) to explore curriculum characteristics. Data were collected from 84 respondents, including hotel/resort owners, business owners, employees, government tourism officials, academics and tourists, and were analysed using SPSS and Excel. The study identified 46 specific skills across 12 broad categories that graduates should possess. Findings reveal that current graduates do not fully meet these requirements, especially in communication, interpersonal abilities, technical and operational skills and knowledge-based and analytical areas, creating a vacuum of competency in the entry-level job market. Results emphasise the need for a balanced curriculum that integrates both theoretical knowledge and practical experience so that the identified skill gaps can meet expectations. By addressing these gaps, this research contributes to the literature on tourism education and provides a solid actionable approach for institutions, policymakers and industry stakeholders. In practical terms, the study guides curriculum development, workforce training and employer awareness, thereby supporting Bangladesh’s growing workforce to serve its tourism and hospitality sector in line with international standards.
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Alam et al. (2026) studied this question.
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