Avahan: A Journal on Hospitalty and Tourism

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

A Critical Study on Market Demand of Culinary Professionals with Reference to Training Facilitation in National Level Hospitality Schools in Madhya Pradesh


Affiliations
1 IHM Bhopal, Madhya Pradesh, India
     

   Subscribe/Renew Journal


Indian hospitality industry has expanded rapidly over the past decade and are well poised to keep up a faster pace in the coming years braced by the government support, increasing level of income and diverse national and international sports events. ‘Incredible India’ campaign launched by the Indian government in year 2002 has also resulted in good success. Demand for the skilled professionals is increasing day by day and with new technology and trends it has become very challenging for hospitality schools to fulfil the demand. The training being provided does not seem much useful for the hotels,because the training being provided to the culinary professionals is not updated according to demand. Curriculum which is in force need to be updated time to time.

In this study, two different mutually related areas will be considered, hospitality schools and hospitality industry, to critically examine the demand and supply of culinary professionals in Madhya Pradesh region.


Keywords

Hospitality Schools, Culinary Professionals, Demand, Supply, Training, Hospitality Industry.
User
Subscription Login to verify subscription
Notifications
Font Size

  • Hjalager, A.-M., & Baum, T. (1998). The Social Construction of Skills: A Hospitality Sector Perspective.

  • International Labour Organization, 1979

  • Kay, C., & Russette, J. (2000). Hospitality-management Competencies: Identifying Managers’ Essential Skills. The Cornell Hotel and Restaurant Administration Quarterly, 41(2), 52-63.

  • Pablo, M. (1999). The Level of Technical Skills and Management Competency Demanded by The Hospitality Industry as Perceived by Hospitality Recruiters” 1998, Masters dissertation, The Graduate College University of Wisconsin-Stout.

  • Nelson, A., & Dopson, L. (2001). Future of Hotel Education: Required skills and knowledge for graduates of U.S. hospitality programs beyond the year 2000 – Part I. Journal of Hospitality & Tourism Education, 13(5).

  • Raybould, M., & Wilkins, H. (2006). Generic skills for hospitality management: A comparative study of management expectations and student perceptions. Journal of Hospitality and Tourism Management, 13(2), 177-188.

  • Tas, R. (1988). Teaching future managers. The Cornell Hotel and Restaurant Administration Quarterly, 36(4), 74–79.

  • The employer skill survey (2015).

  • Tsai, H., Chen, S., & Hu, C. (2004). Academia Meet Industry: A need analysis of course contents in U.S. Journal of Hospitality & Tourism Education, 16(3), 32-39.

  • Warhurst et al (2000). Reflections on the nature of skills in the experience economy: Challenging traditional skills models in hospitality. Journal of Hospitality and Tourism Management.

  • economictimes.indiatimes.com/articleshow/64335066.cms?utm_source=contentofinterest&utm_medium=text&utm_campaign=cppst.


Abstract Views: 309

PDF Views: 0




  • A Critical Study on Market Demand of Culinary Professionals with Reference to Training Facilitation in National Level Hospitality Schools in Madhya Pradesh

Abstract Views: 309  |  PDF Views: 0

Authors

Pradip Kumar
IHM Bhopal, Madhya Pradesh, India

Abstract


Indian hospitality industry has expanded rapidly over the past decade and are well poised to keep up a faster pace in the coming years braced by the government support, increasing level of income and diverse national and international sports events. ‘Incredible India’ campaign launched by the Indian government in year 2002 has also resulted in good success. Demand for the skilled professionals is increasing day by day and with new technology and trends it has become very challenging for hospitality schools to fulfil the demand. The training being provided does not seem much useful for the hotels,because the training being provided to the culinary professionals is not updated according to demand. Curriculum which is in force need to be updated time to time.

In this study, two different mutually related areas will be considered, hospitality schools and hospitality industry, to critically examine the demand and supply of culinary professionals in Madhya Pradesh region.


Keywords


Hospitality Schools, Culinary Professionals, Demand, Supply, Training, Hospitality Industry.

References