Exploring the Effects of College Hospitality Programme: The Case of Swaziland College of Technology (SCOT)

• Main Authors: Philile Isabel Dlamini Nabaala, 伊莎貝
• Other Authors: Janet Chang
• Format: Others
• Language: en_US
• Published: 2017
• Online Access: http://ndltd.ncl.edu.tw/handle/41665014602655788909

碩士 === 國立高雄餐旅大學 === 觀光研究所 === 105 === This study explored the effects of college hospitality programme: The Case of Swaziland College of Technology (SCOT). The data collection was through face-to-face interviews of SCOT’s administration and lecturing staff, five senior managers of five key hospitality establishments in the country and two focus groups representing current final-year SCOT hospitality students and SCOT hospitality graduates. The effects were found to be a mix of positive and negative when compared with the main reasons for which the hospitality programme was introduced in the early 1970’s to supply formally - trained hospitality labour to the hotel and tourism industry and to reduce the unemployment by taking advantage of the already planned hotel business expansion. Formal hospitality training was anticipated to uplift the quality of service in the Swazi hospitality industry and act as a catalyst for further expansion. The teamwork which was effectively constituted, managed and implemented at the beginning of the programme in early 1970s was discovered to have faded away. The programme was resultantly found to have been ineffective in satisfying the roles for which it was introduced. Members of the team, particularly SCOT and the hospitality industry, contributed in ways suggestive of blame for each other. Need therefore emerged for SCOT, the hospitality industry, the Ministry of Education and the Government to revisit and re-discover their original roles when the programme was being introduced. SCOT needs to revisit its internal hospitality training approaches as well as approaches in dealing with stakeholders in addition to the general need for further research on the subject to examine pertinent elements connected to the hospitality programme not fully explored herein. There is also need for the industry to encourage and reach out to enable constant information flow to SCOT in order to give feedback.