Abstract
This article compares 19 employment benefits offered to hospitality educators with those offered to food-service professionals. The 19 benefits cluster into three categories: health, income or life-style, and professional, plus a catch-all group. Educational institutions appear to be more generous than their food-service counterparts, but a larger percentage of industry firms pay the entire cost of those benefits than do institutions. When all 19 benefits are examined for the entire sample populations of both educational institutions and food-service firms, the number of those firms and institutions that pay 100 percent of the benefit appears quite equitable.
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