Hospitality and tourism is a ‘people business.’ So what happened when the need for social isolation as a result of COVID-19 forced hospitality educators to rethink their pedagogical strategies and move previously face-to-face courses online? In one of the first studies of its kind, Marissa Orlowski, Cynthia Mejia, Robin Back and Jason Fridrich from UCF Rosen College of Hospitality Management researched student engagement and satisfaction in online culinary and beverage labs.

Original Article

Orlowski, M, Mejia, C, Back, R, and Fridrich, J. (2021) Transition to online culinary and beverage labs: determining student engagement and satisfaction. Journal of Hospitality & Tourism Education Volume 33, issue 3 doi.org/10.1080/10963758.2021.1907193