Practical food and beverage training in the UK: a study of facilities and a debate on its relevance

Abstract

Describes a research study into the use of practical food and beverage facilities – the teaching restaurant and production kitchen – in undergraduate degree courses in hospitality management. Discusses the priority placed on the possession and use of these facilities and their relevance.

Citation

Baker, M., Cattet, A. and Riley, M. (1995), "Practical food and beverage training in the UK: a study of facilities and a debate on its relevance", International Journal of Contemporary Hospitality Management, Vol. 7 No. 5, pp. 21-24. https://doi.org/10.1108/09596119510090681