|dc.description.abstract||The food service management industry is aware of the importance of an effective
experiential learning programme. The technikons try to meet the demands of the
food service management industry through involvement of mentors and students.
This study undertakes to examine/investigate the deficiencies and problems
concerning the experiential learning components of the food service
management course, as it is evident that this forms an integral part of the food
service management diploma.
Although the food service managers is aware of the experiential learning
programme, no formal information such as: an employers'/mentors' manual;
orientation of other procedures of the technikons or industry; comprehensive
evaluating procedures; coordinators' visits and debriefing procedures, is
explained or sent to the industry or student.
The researcher's involvement with experiential learning and specifically the
administration of the experiential learning programme, led to the hypothesis that
there is a need for a formal structured experiential learning programme to clear
up the confusion and uncertainty regarding the involvement of the student and
As starting point a situation analysis was done to compare the South African
perspectives of experiential learning. This information was gathered to place the
food service management experiential learning programme in perspective for
technikons, students and the food service management industry.
The second section deals with a comparative study of the international procedure
of experiential learning as currently done in the United States of America (USA),
the United Kingdom (UK) and South Africa (SA).
What follows next is a comparative study, testing the literature against the reality,
as it is experienced in tertiary institutions in the USA, UK and SA. Details of this
are expounded in chapter 40f this study.
Findings are reported and recommendations regarding the application of an .
efficient, productive, structured experiential leaming programme for the course:
Food Service Management, are noted in chapter 5. In the last section an
explanation is given of the following proposed manuals:
• Tutorial Manual
• Student Manual
• Employer/Mentor Manual
• Coordinator Manual during student visits
• Debriefing Manual
These proposed manuals should be used to satisfy the needs of all involved:
employers, technikons and students.||