Applicability of Active Learning Strategies in Hospitality Practical Courses Students' Perspectives | ||||
| Journal of Association of Arab Universities for Tourism and Hospitality | ||||
| Article 7, Volume 23, Issue 1, December 2022, Page 43-55 PDF (896.81 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jaauth.2022.154585.1381 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Mohamed Ashraf Mahmoud Ahmed  1; Mohamed Sayed El -Zoghbi2; Moataz bellah Farid Ibrahim3; Ahmed Abdelkawy 4
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| 1Hotel management department, Faculty of tourism and hotels management, Suez Canal University, Egypt | ||||
| 2Hotel studies department, faculty of tourism and hotel, Suez Canal University | ||||
| 3Hotel studies Department, Faculty of Tourism and Hotels, Suez Canal University | ||||
| 4faculty of tourism and hotels, Suez Canal University | ||||
| Abstract | ||||
| Providing the hospitality and tourism higher education in the past four decades witnessed fast growth. Provision of this education highly recommended to be integrated as possible with real practice of the hospitality industry. Active Learning is observed as an educational atmosphere where students become dynamically engaged compared with passively absorbing while taught by teachers. Practical skills development has been recognized as a clear focus to F&B teaching and constitutes hospitality essentiality to graduates. The aim of this research is to assess the applicability of Active Learning strategies in hospitality education practical F&B courses. The research methodology adopted a mix of quantitative and qualitative approaches and used a questionnaire that was distributed to a sample of hospitality higher education students in Egyptian. Findings of this study revealed that vast majority of the sample students are Male, and they have confirmed some benefits of Active Learning strategies while studying the F&B practical courses such as developing critical-thinking, problem-solving, teamwork, knife-skills, learn exciting, and increased their desire to work at F&B careers after graduation. Findings revealed also some obstacles face Active Learning implementation such as lack of time, lack of materials, over exhausted, passive background, religious issues of students, and difference between practical training atmosphere and real hotel operations. It is recommended that hospitality higher education institutions need to increase financial provisions for the practical courses requirements such as utensils, equipment, machines, materials. It is also recommended to revise the time dedicated to practical training to be suitable for applying Active Learning Strategies. | ||||
| Keywords | ||||
| Active Learning strategies; Hospitality Higher Education; F&B Practical Skills | ||||
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