Hospitality studies and hospitality management: a symbiotic relationship

Alison Morrison, Kevin D. O'Gorman

    Research output: Contribution to journalArticle

    28 Citations (Scopus)

    Abstract

    The key contribution of this paper is to critically analyse advances made since the introduction of hospitality as a higher education subject, to capture contemporary thinking, and to support the recognition of the intellectual benefits for hospitality management theory and practices of a curriculum informed from a social science-based studies perspective. The benefits of this inter-relationship are demonstrated through the inclusion of an illustration informed by historical means of enquiry, which applies hermeneutical analysis and interpretation of St. Benedict's Rule (c. 530 A.D.). This serves to tangibly demonstrate the academic rigour, value, and educational gains achievable through a symbiotic relationship between hospitality studies and hospitality management.
    LanguageEnglish
    Pages214-221
    Number of pages7
    JournalInternational Journal of Hospitality Management
    Volume27
    Issue number2
    DOIs
    Publication statusPublished - Jun 2008

    Fingerprint

    study perspective
    higher education
    curriculum
    Hospitality management
    Hospitality
    social science
    analysis
    Education
    Management theory
    Curriculum
    Interrelationship
    Management practices
    Social sciences
    Inclusion

    Keywords

    • hospitality studies
    • higher education
    • hospitality management

    Cite this

    Morrison, Alison ; O'Gorman, Kevin D. / Hospitality studies and hospitality management: a symbiotic relationship. In: International Journal of Hospitality Management. 2008 ; Vol. 27, No. 2. pp. 214-221.
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    Hospitality studies and hospitality management: a symbiotic relationship. / Morrison, Alison; O'Gorman, Kevin D.

    In: International Journal of Hospitality Management, Vol. 27, No. 2, 06.2008, p. 214-221.

    Research output: Contribution to journalArticle

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