Title
Hotel and Restaurant Entry-Level Job Competencies: Comparisons of Management and Worker Perceptions
Keywords
entry-level jobs, management perceptions, worker perceptions, lodging, restaurantFlorida
Abstract
This article presents the findings of a central Florida study of lodging and restaurant managers as well as entrylevel workers who were graduates of hospitality management programs. It provides a theoretical construct as a basis of the methodology employed. The article then reports the findings of perceptions of desired knowledge, skills and abilities, and attitudes associated with entry-level employees. It further compares desired levels of preparation for entry-level positions in the industry as reported by respondents of both groups. Finally, the authors present conclusions and implications for central Florida practitioners and educators.
Publication Date
1-1-2009
Original Citation
Tesone, D.V. & Ricci, P. (2009). Hotel and restaurant entry-level job competencies: Comparisons of management and worker perceptions. FIU Hospitality Review. 27(1), 77-89.
Number of Pages
77-89
Document Type
Paper
Language
English
Source Title
Hospitality Review
Volume
27
Issue
1
Copyright Status
Publisher retained
Publication Version
Publisher's version
Copyright Date
2009
College
Rosen College of Hospitality Management
Location
Rosen College of Hospitality Management
STARS Citation
Tesone, Dana V. and Ricci, Peter, "Hotel and Restaurant Entry-Level Job Competencies: Comparisons of Management and Worker Perceptions" (2009). Rosen Faculty Scholarship and Creative Works. 51.
https://stars.library.ucf.edu/rosenscholar/51