Development of a proposed hotel and restaurant administration curriculum for Nicholls State University in Thibodaux, Louisiana

Scope and Method of Study: This study reports the results of a comparative analysis of curriculums used in four-year hotel and restaurant administrative programs in the United States. Objectives of the study were the examination and comparison of curricula of the existing four-year programs in hotel and restaurant administration, development of a proposed curriculum in hotel and restaurant administration for Nicholls State University in Thibodaux, Louisiana, and analysis of data relative to the current status of hotel and restaurant administration programs in the United States. The method used to collect data was a letter of inquiry written to the directors of selected hotel and restaurant administration programs requesting a copy of the curriculum currently being used in their program, the overall objective of each program and the general university undergraduate catalog. In addition, information relative to the type of institutions, enrollment of the institution, the hotel and restaurant administration program enrollment, number of faculty members, and predicted graduates for 1980 was obtained.Findings and Conclusions: The results of this comparative analysis produced guidelines for the development of a proposed four-year hotel and restaurant administration curriculum at Nicholls State University in Thibodaux, Louisiana. These guidelines were the average number of credit hour requirements in identified subject matter categories, as well as percentages of credit hour requirements in subject matter categories of the total credit hours required. The proposed hotel and restaurant administration curriculum for Nicholls State University requires 130 credit hours represented by the subject matter categories of math, natural science, social science, business, communication skills, accounting and finance, humanities, physical education, required electives, free electives, hotel and restaurant administration courses and internship requirements. Program statistical data provided information relative to the current status of hotel and restaurant programs in the United States. This information and projected future demands of the hotel and restaurant industry derived through the review of literature provided additional guidelines in the development of the proposed curriculum. Conclusions produced from this study were: (1) there is considerable difference in credit hour requirements in subject matter categories in existing hotel and restaurant administration programs; (2) hotel and restaurant administration programs are usually housed in the school or college of business administration within their institution; (3) program titles are diverse for hotel and restaurant administration programs but direct relationships are evident; (4) males represent the greatest enrollment in hotel and restaurant administration programs; (5) overall objectives of each hotel and restaurant administration programs emphasized the development of managers or leaders with a business background for the lodging and restaurant industry; (6) internship requirements differ widely in hotel and restaurant programs; (7) the distribution of disciplines that encompass the field of hotel and restaurant administration provides the reason for the variegate of school, colleges and departments depicted; and (8) the similarity in hotel and restaurant administration program characteristics generates the need for a curriculum which is diverse in disciplines, yet wordinated in purpose