An exploration of the effective use and viability of teaching restaurants in higher education

Exploring more effective use of a teaching restaurant facility examines the costs and investigates the outputs, both te~ching and economic, from si~ different university teaching restaurant case studies. The literature identified two distinct views on teaching restaurant provision. Gamble (1994), 'the changing emphasis of European management skills from traditional craft skills to management skills, the outcome being a more business orientated hospitality manager as a team facilitator rather than someone with traditional skills'. Gamble's argument proposes that at undergraduate level students should be required to learn mana.gement related skills and not hospitality operational skills of the type normally associated with a teaching restaurant whilst, Guerrier and Lockwood (1990) argue 'there is a need for specific research into knowledge and competencies which hospitality employees require in order to be effective in their work', supporting the argument for retaining such skills as a prerequisite for working effectively in the industry.EThOS - Electronic Theses Online ServiceGBUnited Kingdo