dspaceThe Cape Peninsula University of Technology (CPUT) Electronic Theses and Dissertations (ETD) repository holds full-text theses and dissertations submitted for higher degrees at the University (including submissions from former Cape Technikon and Peninsula Technikon).

Show simple item record

dc.contributor.authorVoigt, Rianne Ruth
dc.descriptionThesis (MTech(Teacher Education))--Cape Technikon, Cape Town, 1999
dc.description.abstractThe 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 employer/mentor. 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.
dc.publisherCape Technikonen
dc.subjectFood service managementen_US
dc.subjectFood service -- Study and teachingen_US
dc.subjectTeacher education -- M.Techen_US
dc.titleModel vir ervaringsleer in voedseldiensbestuur

Files in this item


This item appears in the following Collection(s)

Show simple item record

Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-sa/3.0/za/