Abstract
Hospitality education, traditionally oriented to the attainment of necessary survival skills in the industry, has exemplified dated instruction techniques and methodologies. Present hospitality educators are often technically qualified yet educationally (teaching ability and methodology) unqualified. Changing societal trends coupled with wide varieties of experiencial learning and the technological revolution force the need for today's hospitality educator to address teaching in a highly organized, behaviorally objective, yet personal and sensitive manner. The techniques to be discussed are designed to enhance the hospitality educator's ability in this area.
Teaching techniques of advance organizers and a think, act, feel approach force the student to become actively involved in his/her own educational development. Although highly teacher structured, the learning becomes a shared experience between the student and the teacher.
Two specific teaching/methods, the concept map and the "Vee" -the integrated structure of knowledge - provide the teacher with methods of presenting concepts and knowledge to enhance the students ability to think, feel and act.
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