David V. Pavesic

Job satisfaction: what's happening to the young managers?

The nations hospitality schools are graduating a cadre of educated, professional managers. But many of them leave the industry. The dimensions of this problem are substantial … and a solution must be found

Hospitality Education 2005: Curricular and Programmatic Trends

The hospitality higher education paradigm needs to change. The general business and trade press report that the current work force in the United States is not adequately skilled or educated to meet the technological needs of the next decade. There is reason to question the content and delivery of hospitality education in institutions of higher education.

PERSONALITY CHARACTERISTICS AND PROFILES OF HOSPITALITY MANAGEMENT GRADUATES

In 1988 the authors completed a survey analysis of 442 hospitality graduates from 11 hospitality programs to determine why some graduates remain in the industry and others choose to leave. This is a follow-up to that study and measures the personality characteristics of 106 of these graduates, with the Myers-Briggs Type Indicator. The findings reveal similar personality characteristics among hospitality graduates and further supports the conclusions that academic preparation and quality-of-life issues are very important to industry retention and attrition of hospitality graduates.

No Foreign Food: The American Diet in Time and Place, by Richard Pillsbury

If you can take the time to browse a used book store or online sites like http://www.abebooks.com and http://www.alibris.com for titles with culinary or hospitality subject matter, you will find some out-of-print titles that you will enjoy reading and that you will want to make a permanent part of your career library. One of those books is No Foreign Food: The American Diet in Time and Place (multiple copies are available from http:// www.abebooks.com starting at

Industry Retention/Attrition of Hospitality Graduates

4.50 plus shipping). The author is Richard Pillsbury, author of another book I reviewed a few years back, titled From Boarding House to Bistro: The American Restaurant Then and Now (Unwin Hyman Publishers, 1990. Multiple copies are available from http://www. abebooks.com starting at

Programmatic issues in undergraduate hospitality education.

9.29 plus shipping.) Pillsbury was a professor of geography at Georgia State University with a passion for restaurant and food history. In this book he looks at the American way of eating and puts into perspective how we have come to eat certain foods at our daily meal periods. The American way of eating has evolved for almost 400 years.