Recipient Organization
UNIV OF ARKANSAS
(N/A)
PINE BLUFF,AR 71601
Performing Department
Human Sciences
Non Technical Summary
Hospitality and Tourism is one of the fastest-growing industries in the world. Globally, the Hospitality industry is demanding professionally qualified graduates for the resurgence of all its sectors. The different Hospitality sectors include food and beverage (restaurants), travel and transportation, tourism, meeting and event planning, spas, attractions, gaming, entertainment, and recreation. Industry leaders are looking for graduates with degrees in Hospitality to be prepared for the workplace by being educated and well trained in current industry technology (Schoffstall, 2013). The new Hospitality and Tourism program at the University of Arkansas at Pine Bluff (UAPB) is proposing to prepare its graduates for the face-paced, dynamic sectors of the industry. This proposed project will address the sector's needs by providing graduates with experiential learning vital for success in the Hospitality Industry using technology by establishing a Hospitality Technology Classroom/Laboratory. This classroom laboratory will consist of the latest computer programs for students to learn through assimilation of various hospitality functions such as restaurant operation and management, guest services check-in and out, managerial accounting, catering contracts, and sales marketing. The students will have the opportunity to gain practical skills and management skills and learn the soft skills the industry has stated they desperately need.UAPB completed research and realized the industry needs from a global point of view to its local growth in hospitality opportunities in the city of Pine Bluff, regionally, and throughout the state. As a result of the research, UAPB established a new Bachelor of Science degree program in Hospitality and Tourism Management (HTM) in the fall of 2020. The program's establishment is a direct response to the local needs of the community. Saracen Casino Resort opened in Pine Bluff in October 2020. The facility located just 5 miles from UAPB has completed phase I, including a fine dining restaurant, sports bar, casual restaurant, craft beer brewery and bar, a full-service buffet, and a food court that includes the operation of a locally grown product. The second phase of the resort will consist of a hotel and spa. With such a massive hospitality operation close to the university, students and graduates from the new Hospitality and Tourism program have an excellent opportunity to smooth transition from the classroom to a professional workplace locally. Also, this program could quickly expand throughout the Southeast region of the state due to many outdoor tourism sites. Other state areas seeking well-prepared hospitality management graduates include the recently expanded and upgraded Oaklawn Racing and Casino in Hot Springs, Arkansas. Oaklawn recently built a new boutique hotel, spa, and event center completed early in 2021. Also, Little Rock, the state's capital, has many hotels, and a minor league baseball team and is swiftly becoming a "foodie" location with its new restaurants and breweries along the remodeled and upgraded riverfront. Great hotels, restaurants, and casinos with gaming in West Memphis, Arkansas, and Greenville, Mississippi. This project also seeks to prepare students nationally and internationally by offering opportunities in the classroom/laboratory to learn, explore, design, and serve world cuisines.Project Justification.Project Value. This project addresses the value of having a current and relevant curriculum valued by higher education institutions, stakeholders, and accreditation agencies. Upgrading the curriculum is vital in bridging the gap for UAPB students to be competitive locally, regionally, nationally, and internationally. Students graduate from college believing the education has prepared them for the workplace (Kaufmann, & Feldman, 2004). Further, the role of higher education is to provide graduate employability (Sato et al., 2021). However, hospitality industry professionals report a gap between what students have learned and their ability to move swiftly into management positions. Revising the current curriculum will add value to the program, increasing opportunities for growth and sustainability. Additional value of this project addresses the competitiveness requiring an elevated level of technology. The Hospitality and Tourism industry is increasingly becoming a technologically driven industry requiring college graduates to be well trained, educated, and ready to enter the workplace (Hodges & Link, 2019). The HTM program laboratory classrooms need computers, point of sale programs, restaurant and property management software, and catering management software to improve technical skills.According to Batra (2016), the industry seeks all ways to bridge the gap between graduates and qualified hospitality workers across the entire industry. Further, Bilsland et al. (2020) report that post-COVID -19 adjustments need to address industry training mechanisms and work-related learning. Thus, given some recent physical restrictions, technology is more important than ever to help train students before physically moving into the workplace. In summary, graduates need to be able to work remotely as well as physically in the industry. This project will utilize the grant funds to create a sustainable laboratory/classroom to instruct students using the technology software in multiple classes and two-degree programs to enhance the quality of education through teaching and experiential learning. The PI has ascertained the most recent and highly regarded technology systems for Hospitality used by colleges and universities. The technology systems, including complex and software packages, will be purchased and installed in a hospitality laboratory/classroom allowing students to operate diverse food establishments such as a coffee shop/deli or dinner café. After installation, faculty will be trained in the use of technology. In turn, faculty will then use the technology to instruct students in their classes.Ongoing and recent activities related to the project. UAPB responded to the needs of the Hospitality industry by creating a Hospitality and Tourism degree program in 2020. This degree program is aligned with the industry both locally and globally. Because of its educational mission, the university has created a curriculum to meet the demands of the industry with the goal to prepare students for successful careers. The preparation includes the core knowledge, skills, and abilities (KSA's) necessary to be competitive in the market. This teaching and education project seeks to develop students as human capital to meet the needs of varied hospitality, food service management, food safety, lodging, and tourism workplaces. The relevant activities of this project include improving existing instruction opportunities, providing experiential learning, practice, and assimilation in classroom laboratories, and giving practical experiences serving food. In summary, the overall value is to give students an updated curriculum, management practice, laboratory experiences, and an opportunity to utilize the latest innovative technology and methodologies for successful careers in the Hospitality and Tourism industry.
Animal Health Component
100%
Research Effort Categories
Basic
(N/A)
Applied
100%
Developmental
(N/A)
Goals / Objectives
Project Goals.This project aims to enhance the experiential learning of students in Hospitality and Tourism Management and teaching capacity by creating an innovative classroom/laboratory equipped for students to operate a small, versatile food and hospitality establishment. Depending on the class used in the space, the food establishment can be a café, lunch delicatessen, or fine dining operation. The name of the food establishment is to be determined following the approval of the appropriate university divisions. The UAPB mascot is the Golden Lions. Name options will include: 1) Café' d' Cubs; and 2) Lions Lair. This project will elevate the university's presence among 1862 and 1890 land Grant institutions and other national programs.The objectives of the proposed project are:(1) Establish a state-of-the-art food establishment classroom/laboratory.(2) Enhance current courses, combine, eliminate and create optimum course offerings in the program.The Hospitality and Tourism Management and Food Service faculty will be responsible for achieving the project objectives.
Project Methods
MethodologyA state-of-the-art food establishment classroom/laboratory will be established. Dr. Suzzette Goldmon, Project PI, will manage the project's process. Dr. Goldmon has identified the most widely used, user-friendly product (the TOAST Restaurant Management system) for classroom education and participated in demonstrations of the chosen equipment and technology. Dr. Goldmon will work with the Foodservice faculty member, students, and other faculty to assemble the purchased kit such that it models an actual foodservice establishment.The Toast classroom Point of Sale (POS) system includes menu management, ordering, employee training, management training, payroll, cash management, contactless delivery, and remote kiosks to support mobile food truck options. The training modules are comprehensive, including on-demand training, online ordering, inventory control, kitchen display, loyalty programs, multi-location management, reports, and analytics. TOAST software offers the opportunity for multi-payment options with high technology and contactless capabilities. TOAST hardware includes tap attached computer terminal, receipt printer, cash drawer, kitchen printer stand, go 2 Pay at the table, router, wireless access point, and ethernet switch. The system includes onboarding training, software, order and pay, gift card program, kitchen display screen, and take-out program.Three workstations with MAC computer terminals will be set up, one for the back of the house and office use, one for front of the house office use, and the station housing the TOAST (POS) computer terminal. MAC computers were selected because they are multifunctional for menu design and development and have student-friendly capabilities for sales and marketing of hospitality and culinary arts platforms. One printer/scanner and networked copier will service all equipment.The TOAST POS onboarding staff will train faculty. Training will include group and one-on-one sessions. Faculty will also have access to 24-hour online self-paced modules with built-in assessments. The state-of-the-art classroom/laboratory will enable the enhancement of current courses and new course offerings. New classes will include: 1) Technology in Hospitality Industry, 2) Dining Room Operations, 3) Food and Beverage Capstone, and 4) Resort Management. Dr. Goldmon has many years of experience in both the classroom and industry related to these courses.A pilot study and survey of UAPB students, faculty, and staff are currently being conducted to assess the extent and need for the program's enhancement. This preliminary study will be expanded and integrated into the evaluation process. The process include: 1) pre-test; 2) post-test; 3) interviews; and 4) focus groups.