School of Hospitality Management
- Academic Center North
- Tel: 610-499-1101
- Fax: 610-499-1106
- Administrative Assistant
- Tel: 610-499-1101
Student Research, Hospitality Management
Discovery and investigation occurs in a variety of ways in the School of Hospitality Management. High-impact practices allow our students to engage, embrace, discover, and retain relevant and current findings. High-impact practices may include experiential learning opportunities, service-learning opportunities, research opportunities, and simulations. The goal is for students to take active ownership of their learning.
Honors Week Presentations
Senior students Claire Maddocks and Courtney Baron presented: “Studying Away: The Ritz-Carlton Naples Experience” during Honors Presentation Week. During the spring semester, Claire and Courtney became the first hospitality management students to assume a cooperative education experience “away,” while still enrolling and participating in the leadership development series on the Widener campus. The two students were competitively selected to intern at the Ritz-Carlton in Naples, FL. Concurrently, they used an e-learning platform to join the class each week for the 6-hour leadership development series.
In their presentation during Honors Week, the two seniors explained their pioneering experience, introduced the Kolb “Cycle of Learning,” and explained how the opportunity became a transforming experience for them, both personally and professionally.
Hospitality Human Resources Course
Students enrolled in the required senior-level Hospitality Human Resources course investigate a current issue or topic of interest and work throughout the semester to “defend” a viewpoint on the topic. Senior student Spencer Markoe investigated the impact of increasing the minimum wage in the fast food industry.
In his research, Spencer found that raising the minimum wage would create no long-term economic gain for the current minimum wage worker. While the intention of increasing the minimum wage is to provide a fair living wage, an increase in the minimum wage in the fast food industry could potentially decrease the number of available jobs, increase menu prices for the consumer, and require adjustments for those making a higher wage than the minimum.
Hospitality Training and Development
Students enrolled in the Hospitality Training and Development elective are required to provide a full training session on a particular need that they have discovered. In this “train the trainer” course, students are encouraged to train others according to specifics learned in the course–the topic, the “need” for the training, the established objectives, and the instructional design of the program become the complete responsibility of the student. Maria Sparacio planned and conducted a session on up-selling menu items through low-cost, high-impact plate designs.