TY  - JOUR
AB  - Purpose– The purpose of this paper is to determine the working conditions of the students of food and beverage management in the sector throughout their education. Design/methodology/approach– The survey method was a direct (face-to-face) interview. The study included 145 undergraduate students studying in food and beverage management department. Data were collected through questionnaires. The questionnaire form was composed with students’ demographical information (age, gender, class), vocational education situations (high school education) and also sector experience. Findings– The number of students working in pubs increases with grade and the students who had education in the cuisine department of vocational high schools had the highest number of students working in the cuisine in the sector. The working period of men were determined to be higher and the students who did not receive vocational education in high school were determined to have shorter working periods. The study concluded that the students had working experiences in different departments of sector throughout their education and businesses are inclined to employ individuals with educational backgrounds in this field. Research limitations/implications– The research data is limited by the answers of the students which they gave to the questionnaire. The answers which the students gave are considered to be true. The research was only limited for the students studying in the food and beverage management education in a university located in Turkey. New research can be made regarding the food and beverage management education’s impact on the employment in the sector and the opinions of the sector managers. Practical implications– As professional experience is an important indicator for success, application of education within a given sector is crucial. Informed manager and employee will enable the growth of the businesses, which in return will enable domestic and eventually national growth in the economy. Social implications– In order for food safety within the food and beverage sector and the application of healthy nutrition methods the students studying in this field has important responsibilities. As the number of graduates raise and the employment of educated personnel, positive development in the health of the society and increasing the quality of services can be accomplished. This growth can be furthered with the legal incentives of the government that favours educated and well-informed employees. Especially with a legal obligation for the management of these food and beverage businesses to have had graduated with a bachelor’s degree, the service quality will experience a considerable increase in a short time. Such managers can help further aid personnel through job-shadowing. In accordance with the tourism investments, the education of young population in this area may contribute resolving unemployment problem. Originality/value– The research will give an idea of the enterprises willingness of employing such students and the students’ trend on working in their professional sectors.
VL  - 43
IS  - 2
SN  - 0306-8293
DO  - 10.1108/IJSE-05-2014-0100
UR  - https://doi.org/10.1108/IJSE-05-2014-0100
AU  - Memis Kocaman Emel
AU  - Kocaman Mehmet
PY  - 2016
Y1  - 2016/01/01
TI  - The employment situation of the students studying for food and beverage management bachelor’s degree within the sector
T2  - International Journal of Social Economics
PB  - Emerald Group Publishing Limited
SP  - 123
EP  - 133
Y2  - 2024/04/25
ER  -