Design of a Professional Bachelor's Degree (Continuing) Program through Work-Integrated Learning (WIL) in Hotel and Restaurant Management.
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Abstract
The objectives of this research were to: 1) survey the competency requirements of graduates with a bachelor’s degree (continuing) in Hotel and Restaurant Management regarding professional, communication, and social skills from the perspective of establishments in the hotel and food & beverage service industries; and 2) design and develop a professional bachelor’s degree (continuing) program through Work-Integrated Learning (WIL) to align with the needs of the food & beverage service industry.
This study employed a mixed-methods research design, combining both quantitative and qualitative approaches. For the quantitative approach, data were collected using a validated questionnaire distributed to 120 respondents, including executives, employees, and experts from 3- to 5-star establishments within the hotel and food & beverage service industries. For the qualitative approach, semi-structured interviews were conducted with 12 key informants selected through purposive sampling. Quantitative data were analyzed using statistical measures, including percentage, mean, and standard deviation (S.D.), while qualitative data were analyzed using content analysis.
The quantitative findings indicated that establishments expressed a high level of need for graduates’ practical skills and preferred learning approaches ( = 4.67, SD = 0.61). The competencies considered most essential were food and beverage service skills (
= 4.70, SD = 0.48), followed by mixology and beverage innovation (
= 4.50, SD = 0.53), and banquet and event management (
= 4.46, SD = 0.67). Social and workplace skills were also highly valued (
= 4.39, SD = 0.64), particularly service-mindedness (
= 4.89, SD = 0.32), responsibility and discipline (
= 4.70, SD = 0.48), and professional ethics (
= 4.50, SD = 0.85).
The findings revealed that curriculum design and development should focus on an operational competency-based curriculum integrated with Work-Integrated Learning (WIL) to elevate graduate quality in alignment with the demands of the hotel and food & beverage service industries. Furthermore, this study can serve as a policy guideline for higher education institutions to develop professional bachelor’s degree (continuing) programs that effectively respond to the context of the future labor market.
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