Joseph M. LaLopa

Commitment and Turnover in Resort Jobs

Self-reported data were analyzed from 300 non-supervisory resort employees to evaluate whether dealing with customers and a bona fide career interest would significantly increase the predictability of organizational commitment and turnover beyond that of resort job satisfaction. Voluntary turnover was tracked fora period of one year. Dealing with customers was significant in its positive correlation to organizational commitment. Resort job satisfaction and a bona fide career interest interacted when regressed on turnover such that those employees who were low on both variables were almost twice as likely to leave their jobs than those who were high on either one or both variables.

Evolving Learning Environments: Another Team-Based Example in Higher Education

Abstract In this case study, the authors expand their previous study of team-based learning environments in an undergraduate “Meeting and Convention Sales and Service” course. The writers sought to answer two general questions: Do student teams perform better than individuals with regard to accomplishing course objectives, and do student teams perform better on periodic team-based examinations?

An analysis of entry level management requirements: Are there differences in perceptions of hospitality recruiters versus hospitality students?

ABSTRACT The purpose of the study was to identify existing gaps between recruiters and students regarding the knowledge, skills, and abilities required for entry-level management positions in the hospitality industry. Regardless of the study approach used, previous studies have consistently found such a gap. Based on a list of 27 statements generated from previous studies, along with additional new statements, the researchers found that the perception gap between recruiters and students consisted of only three factors: statements concerning relocation, ethical standards, and self-discipline. These study findings suggest that the gap found in previous studies has been narrowed. To narrow the gap further, recruiters may play a more active role in the selection and recruitment process. Scholars may also inculcate “soft skills” into their curriculum to better prepare entry-level managers to meet the necessary requirements.

Problem-Based Learning: Providing Students the Opportunity to Solve Real-World Industry Problems in the Safety of the Classroom

The heart and soul of Problem-Based Learning (PBL) is the problem. Conceptualizing problems that can be digested by students is another matter altogether; it takes an inordinate amount of time and effort to write just one. Worse still, one is hard pressed to find a bank of problems that can be referenced to cut the time it takes to write them unless teaching a health- or sciences-related course. This article describes a technique that was developed to condense the time it was taking to write problems for an undergraduate hospitality and tourism sales course. The technique involves inviting industry professionals into the classroom to personally share a sales-related problem that their business is experiencing. Student teams then develop their proposals and submit them to the client who then ranks (for grading purposes) and returns them to the students. This technique has been a tremendous benefit to students because it gives them a chance to work on real-world, industry-related problems in the safety of the classroom.

Effects of cooperative learning on Chinese students performing a formal table setting for American style service

ABSTRACT This study examined the effectiveness and self-efficacy of employees following a training session employing a cooperative learning (CL) model with Chinese students hired as foodservice employees for university dining services. More specifically, the study examined the effect of such a learning technique on potential foodservice employees’ accuracy, speed, and perceived self-efficacy when performing a foodservice task of table setting, as well as on their level of satisfaction with the overall training. It was found that speed and accuracy did improve significantly with the cooperative learning technique. Additional measures indicated higher perceptions of both self-efficacy and quality of the learning environment. The findings could have implications for how workers from Chinese cultures are trained in the North American hospitality sector.