Problems of Coordinator Teacher During Food and Beverage Skill Training in the Context of Secondary Tourism Education

Abstract

Food and beverage education has a very important place in tourism education. In recent years, increasing student interest in this area and the expansion of the industry have led to questioning the effectiveness and competence of food and beverage education. In this context, the practices and processes related to internship are being tried to be developed by both government and the academic environment. The challenges of vocational high school interns have been discussed many times, but the steps in this process have not been studied in detail. Although the food and beverage sector has been able to establish strong links with students, it is difficult to carry out the same collaboration with teachers. Despite the need for practical training to be equal to or even greater than the theoretical training, existence of some problems push the researchers to develop different education and training models considering cooperation among students, teachers and sector. This study was conducted to investigate the problems of coordinator teachers who are in charge of food and beverage internships and to propose an approach supporting education methods used in food and beverage internship. Qualitative research methodhas been used in the study and semi structured indepth interview technique has been chosen for data collection. In the scope of the study; (1) challenges based on the operation of the businesses, (2) challenges with supervisors (3) challenges with legal procedures and school management, and (4) challenges with students have been identified as 4 dimension of challenges of coordinator teachers in vocational high schools.