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To investigate the main expectations of students from the tourism industry who are studying at the Akdeniz University School of Tourism and Hotel Management in Antalya.

A questionnaire containing 16 closed questions and a multi‐item attitude scale was used for 689 students ranging from the first class to the fourth class.

The results generally show negative perceptions and attitudes toward the tourism industry, but some positive perceptions and attitudes are also apparent. Positive emotions were usually mentioned by students who had chosen the tourism and hotel management school within their first three rank order in the university entrance exam, who had chosen the school willingly, and who had carried out their practical work experience outside Turkey.

It is not possible to generalize the findings to other tourism schools, but the findings can be evaluated as a useful source of information regarding the perceptions and attitudes of the sampled tourism students in Antalya, Turkey.

The findings are of value for government officials, academicians, tourism professionals and also tourism students.

As its market and society open up, China has transformed itself from a closed agrarian socialist economy to an urban state and an economic force. This has released accumulated tourism demand, led to the development of a diversified industry, and the spread of university and vocational courses in this field. However, the industry faces challenges to recruit and retain staff, with tourism education in higher education blamed for the shortfall in numbers and quality of candidates with suitable purpose, knowledge, and passion to serve. This chapter provides a background to the development of and problems facing tourism education in China, and suggests how to support student engagement and hence the future workforce.

This paper aims to assess receptiveness for Tourism and Hospitality as a career path among students in the Tourism Department of Sultan Qaboos University (College of Arts and Social Sciences), located in the Sultanate of Oman. The following objectives were identified to achieve this aim: assess respondents’ perceptions of tourism and hospitality employment; respondents’ tourism and hospitality employment commitment factors; and respondents’ perceptions of tourism and hospitality jobs.

A self-administered questionnaire was used to gather data and measure respondents’ perceptions of the subject under investigation. Survey questions were developed from the literature reviewed which provided the framework for the questionnaire. The questionnaire comprises four different question categories: general information; students’ general perception of tourism and hospitality employment; and tourism and hospitality employment commitment factors; students’ perceptions of tourism and hospitality jobs. Data were tested for normality of distribution; then, means were used for data description and ranking; thereafter, the independent-samples t-test and analysis of variance were conducted to test for significance between groups of respondents; the level of significance used was p ≤ 0.05.

The paper revealed that nearly 41 per cent of the students will continue working in tourism and hospitality for some time. For them, working in the industry is a step on the way, but is not a career path. Only 21.6 per cent are willing to consider tourism and hospitality as their long-term chosen career path. Tourism and hospitality students’ perceptions of the industry tend to be negatively affected as they progress in their study plan. Commitment to employment in Tourism and Hospitality is shaped by four major interrelated factor categories: industry, personality, education and society. The Omani tourism and hospitality industry was not able to project an image that could generate interest among Omanis. Consequently, very few graduates join the Tourism and Hospitality job market, leading to shortages in Omani workers in the industry. The major drawback of such trend is the inability to achieve the Omanization planned figures.

The findings are intended to assist tourism and hospitality educators, employers and policymakers better understand students’ future employment intentions.

Despite ChatGPT usage advantages to complete assignments as quickly as possible with detailed information, its adoption risks are crucial factors that may significantly influence student outcomes, like creative skills and achievement levels. Hence, this paper examines the potential effects of ChatGPT adoption risks on students’ cognitive achievement, underpinned by perceived risk theory (PRT). Further, this paper examines the mediating role of creative thinking levels among hospitality college students.

This paper employed a quantitative approach to collect data. Using an online survey, simple random sampling was employed to ensure bias. Hence, 267 faculty members at tourism and hospitality colleges affiliated with Egyptian public universities responded, and their responses were tested using SmartPLS v.4.

Creative thinking partially mediated five potential risks of students’ ChatGPT adoption effects on their cognitive achievement. More specifically, psychological risks of ChatGPT adoption among students are considered one of the most likely to reduce their levels of creative thinking and their ability to achieve achievement.

This paper provides insights for policymakers aimed at enhancing higher education quality in tourism and hospitality colleges. Accordingly, this paper concludes by highlighting the importance of addressing ChatGPT adoption’s psychological risks, integrating strategies to promote creative thinking among students and fostering responsible artificial intelligence usage in higher education.

This paper underscores the critical role of faculty members in navigating and mitigating these risks, fostering a more conducive learning environment for responsible ChatGPT usage.

This chapter presents an innovative learning opportunity for tourism students, International Tourism and Hospitality Academy at Sea, that has been in operation for the last 10 years. The program could render itself as a case study of Kolb’s experiential learning theory according to which knowledge is created by transforming experience. Its uniqueness and complexity lie in its diversity. This program has involved between 80 and 130 tourism students yearly from four to six institutions from different countries participating in new scholarly inputs by non-resident professors and instructors.

This chapter presents a recent study which explored the impact of entrepreneurship education on South African tourism students' entrepreneurial intention, regarding starting a tourism-related business after graduation. The study used a structured questionnaire to collect data from randomly selected tourism students in a South African comprehensive University. Study findings show that entrepreneurship education has an influence on tourism students' entrepreneurial intentions and perceptions of desirability and feasibility. The study results moreover reveal that having entrepreneurial family background and entrepreneurship education played a role in achieving entrepreneurial attributes and desirability. The adoption of various reform programmes targeted at enhancing the graduate employability and/or self-employment, such as the inclusion of a new entrepreneurial track to the undergraduate curriculum, is one of the study's recommendations for the department of tourism studied. Students should be encouraged to apply for the entrepreneurship education track, which includes business training as well as customised coaching and mentorship sessions with accomplished businesspeople, as early as in their first academic year.

There is an essential link between the success of hospitality organizations and the availability of appropriate labor resources, making employee attraction a critical concern for the industry. The purpose of this chapter is to investigate the role of work experience, both inside and outside the hospitality industry, in shaping students’ attitudes toward hospitality careers. The study was conducted on the group of 338 undergraduates and graduates enrolled in tourism and hospitality studies in Poznan, Poland. The findings suggest that work experience displays a stronger relationship with preferred than with perceived job and organization attributes. It is also related to perceptions of hospitality career attractiveness both in the long and in the short run as well as to intentions to apply for a job after graduation. The results underline the importance of providing students with quality work experience by the hospitality industry stakeholders as it can influence future career decisions.

Classic education is mainly marked by what experts dubbed as “Cartesian dualism,” which punctuates the rational planning (mind) should subordinate emotions (body). In tourism education, Cartesian dualism occupies a central position populating in the academic curricula. Of course, over the recent years, some voices have alerted on the problems of tourism education in training the new tourism staff. Pregraduate students are often subject to excessive working hours, low-paid salaries without mentioning the lack of answers to respond to the global risks the industry often faces. This suggests that classic tourism education should be at least revisited. PANCOE is a successful experiment with basis on Joy Labs (University of Palermo, Argentina) that combines pleasurable techniques and practices to stimulate students’ academic performance while reducing drop-out rates. PANCOE alternates with digital technologies, smelling and tasting dishes, to enhance creativity and entrepreneurship. Originally designed to be applied to foreign students coming from neighboring countries who live alone in Buenos Aires, PANCOE shows promising results to be conducted over psychologically deprived students. Lastly, PANCOE centers efforts in consolidating local food heritage while cooking local dishes or baking pieces of bread or cookies where students come from.

Sustainable tourism will be an appropriate strategy to be promoted during the post COVID-19 pandemic, as this is a turning point for the tourism industry to grab the unique chance to have a true reset by focussing on achieving long-term sustainability and a shift from a ‘me to we’ economy. To support sustainable tourism and foster future success in the tourism industry, the process of integrating green knowledge and knowledge management can begin with entrepreneurial education in higher education institutions (HEIs). However, empirical research on university students' green entrepreneurial intention in sustainable tourism has not been exhaustively studied. Additionally, there is a need to further explore knowledge management process and entrepreneurial learning in HEIs. Hence, the aim of this study is to analyze knowledge management as a technique to explore the green entrepreneurial intention of students in HEIs in sustaining Malaysia's tourism post COVID-19 pandemic. Exploratory research with quantitative analysis was conducted through partial least squares structural equation modelling (PLS-SEM). The findings reveal that there is a positive and significant relationship between green entrepreneurial knowledge and green entrepreneurial intention in sustainable tourism among university business students. Additionally, knowledge revision and conceptual change positively and significantly influence green entrepreneurial knowledge and green entrepreneurial intention in sustainable tourism. However, knowledge application has no impact on green entrepreneurial knowledge and green entrepreneurial intention. The results of this study also reveal that green entrepreneurial knowledge does not have a mediation effect on green entrepreneurial intention. The present work contributes by going beyond the study of entrepreneurial intention, as the research focusses on interconnection among these three major areas: knowledge management, sustainable tourism, and entrepreneurship education post COVID-19 pandemic. Hence, the combination of these diverse aspects in this study provides insights to educators and policy makers to investigate the importance of green entrepreneurial knowledge and benefits of knowledge management that can be integrated into entrepreneurship education for current and future sustainable tourism development.

Prior to the COVID-19 pandemic, African students studying tourism and hospitality internationally had diverse experiences in their professional endeavours. This study seeks to examine the effects of the COVID-19 pandemic on the career progression and perspectives of African undergraduate students specialising in higher education in the fields of tourism and hospitality.

The study utilised qualitative content analysis, which involves subjectively interpreting text data by systematically categorising and coding it to identify themes or patterns.

The findings deviate from how the COVID-19 pandemic has affected the career advancement of African international students studying tourism and hospitality in North Cyprus. Consequently, most developing nations face an increased need for security measures. Tourists will pay higher prices to visit highly secure areas rather than risking their lives. This is one of the reasons why many students from developing nations choose to pursue their careers in developed countries.

It is imperative for the governments of developing nations to make substantial financial contributions to the development of their respective tourism sectors. Augmented investment has the potential to allure international tourists, thereby generating employment prospects for the host economies. The lack of investment forces young individuals to pursue their education overseas. Furthermore, it is imperative for developing nations to enhance their security infrastructure.

Our findings suggest that policymakers should establish a diverse management team that includes student employees to develop suitable strategies for industry management. Insufficient student inclusivity can result in a lack of dedication, whereas involving them in management strategies can contribute to the industry’s prosperity.

The findings obtained from this research can stimulate the formulation of strategies within the tourism industry to tackle the intersection of career obstacles.