Document Type

Conference Proceeding

Publication Date



An often-asked question in the hospitality industry is whether graduates of hospitality education programs possess the competencies that the hospitality industry believes students should possess. The purpose of this study is to determine the discrepancies, if any, in the competencies being taught in the classroom for hospitality tourism students versus what lodging and food and beverage professionals believe are the most important competencies to be taught. Semi-structured, personal in-depth interviews were conducted with both educators of, and industry professionals working in, lodging management, and the food and beverage industry. The results of this study, incorporated into a competency domain model, indicate that there are small gaps between professionals and educators in both industries, as well as differences between the two industries. This discovery suggests that lines of communication are not open between educators and professionals. Faculty internships, industry forums, and interaction with graduating students are suggested means to opening communication.