Exploring the Impact of Practical Study on Hotel Culinary Skills for Hotel Management Graduates

Document Type : Original Article

Authors

1 Luxor university

2 Hotel management, Faculty of Tourism and Hotels, Beni-Suef University

3 Lecturer, Luxor University, Faculty of Tourism and Hotels, Hotel Studies Department

Abstract

This study investigates the impact of practical study on culinary skills acquisition among hotel management graduates, utilizing a descriptive-analytical approach. Through stratified random sampling and quantitative analysis, the research surveyed 253 graduates using a structured questionnaire encompassing multiple culinary dimensions, including cooking techniques, food preparation, meal planning, and resourcefulness. Despite assumptions about the benefits of hands-on training, statistical analysis revealed no significant correlation between practical study and improved culinary proficiency. The findings highlight systemic issues such as inadequate facilities, outdated curricula, and weak alignment with industry needs. Graduates displayed stronger competencies in operational aspects but underperformed in creative and health-focused skills, such as flavor development and consumer awareness. The study concludes with urgent recommendations for curriculum reform, enhanced training environments, industry collaboration, and modern teaching methods. These changes aim to close the gap between academic preparation and professional kitchen requirements, ensuring graduates are better equipped for successful careers in hospitality. The research also identifies key directions for further exploration, including curriculum alignment, assessment tools, and the integration of emerging technologies in culinary education.

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