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The roots of modern hospitality teachings are evident in the beginnings of family and consumer sciences (FCS). Land-grant universities of the Midwest (such as Iowa State University and Kansas State University) did not simply teach cooking and sewing, but they also taught "budgeting, table service ... and the production and marketing of food" (Collins, 2002). Service and management topics are encompassed in many hospitality management programs today. Likewise, research in the area of hospitality and tourism intersects with FCS. A 10-year review of FCS journals was completed to understand the focus of research studies in this area. The following journals were reviewed for hospitalityrelated articles using search terms such as hospitality, foodservice, food service, tourism, and lodging. Family & Consumer Sciences Research journal (7 articles), Journal of Child and Family Studies (1 article), Journal of Family & Consumer Sciences (12 articles), Journal of Family & Consumer Sciences Education (3 articles), Journal of Family and Economic Issues (1 article), and the Journal of National Extension Association of Family & Consumer Sciences (7 articles). Issues published between 2009 and the first half of 2019 were included, yielding 30 hospitality-relevant articles.
This review includes a general introduction to hospitality and tourism management followed by a review of hospitality research literature categorized by area (i.e., education, foodservice, and lodging and tourism) and recommendations for future research.
Defining Hospitality and Tourism
Hospitality management is both a field of work and an academic field. Hospitality management involves the application of management concepts and practices in foodservice, lodging, tourism, and events. The hospitality industry is vast and diverse. Consumers travel, stay in hotels, eat out, and visit hospitality establishments to engage in activities such as attending conferences and meetings. From casinos to cruise ships and from fast food restaurants to college dining operations, hospitality organizations touch most people's lives. Hospitality products (e.g., food, beverages, and rooms) and services need to be efficiently and effectively delivered to customers. Aspects related to quality (i.e., safe food) and quantity (i.e., adequate amounts of food) are elements of overall hospitality management.
As an academic field, hospitality management refers to the study of the hospitality industry and its management needs. Concepts and theories from disciplines such as finance, business administration, food and nutrition, culinary science, and marketing...