Research article    |    Open Access
International Journal on New Trends in Education and Their Implications 2013, Vol. 4(4) 216-220

Industrial Provision of Practice Skills of Students Training Gastronomy Education (Case of Turkey)

Mehmet SARIOGLAN

pp. 216 - 220

Publish Date: October 31, 2013  |   Single/Total View: 0/0   |   Single/Total Download: 0/0


Abstract

Purpose of this study is to determine to what extent practice skills of students, training gastronomy education, meet the expectations of food and beverage industry. In the study, 197 students training intership in 27 different firms of total 1540 students training gastronomy education at higher education level in Turkey werere ached by using purposive sampling method. Data were collected by using a structured questionnaire with directors of food and beverage firms. Data obtained from interview form were collected under the categories of ability and frequencies were calculated for these categories. As a result of this study it was concluded that level of practice skills of student straining gastronomy education at higher level in Turkey is far short of the expectations of food and beverage industry.

Keywords: Gastronomy Education, Food and Beverage Industry, Turkey


How to Cite this Article?

APA 7th edition
SARIOGLAN, M. (2013). Industrial Provision of Practice Skills of Students Training Gastronomy Education (Case of Turkey). International Journal on New Trends in Education and Their Implications, 4(4), 216-220.

Harvard
SARIOGLAN, M. (2013). Industrial Provision of Practice Skills of Students Training Gastronomy Education (Case of Turkey). International Journal on New Trends in Education and Their Implications, 4(4), pp. 216-220.

Chicago 16th edition
SARIOGLAN, Mehmet (2013). "Industrial Provision of Practice Skills of Students Training Gastronomy Education (Case of Turkey)". International Journal on New Trends in Education and Their Implications 4 (4):216-220.