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The impact of culinary student extra...

Mesch, Brenden David.

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The impact of culinary student extracurricular work experience on graduate persistence in the foodservice industry.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	The impact of culinary student extracurricular work experience on graduate persistence in the foodservice industry./
Author:	Mesch, Brenden David.
Description:	316 p.
Notes:	Source: Dissertation Abstracts International, Volume: 72-08, Section: A, page: .
Contained By:	Dissertation Abstracts International72-08A.
Subject:	Education, Adult and Continuing. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3458636
ISBN:	9781124673431

The impact of culinary student extracurricular work experience on graduate persistence in the foodservice industry.
Mesch, Brenden David.

The impact of culinary student extracurricular work experience on graduate persistence in the foodservice industry. - 316 p.

Source: Dissertation Abstracts International, Volume: 72-08, Section: A, page: .

Thesis (Ed.D.)--Argosy University/Phoenix, 2011.

The purpose of this study was to examine the influence of foodservice employment on culinary students both in school and after graduation. Graduate career persistence in the foodservice industry was investigated using qualitative and quantitative analysis that suggested moderate levels of extracurricular foodservice work experience during school was a benefit to both student and graduate success. The positive benefits of extracurricular work seemed to outweigh the negative effects. There was evidence of a synergistic relationship among work and school that may play a role in student motivation, the development of self-efficacy beliefs, and career persistence.

ISBN: 9781124673431Subjects--Topical Terms:

626632
Education, Adult and Continuing.

The impact of culinary student extracurricular work experience on graduate persistence in the foodservice industry.
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008 130515s2011 ||||||||||||||||| ||eng d
020 $a 9781124673431
035 $a (UMI)AAI3458636
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040 $a UMI $c UMI
100 1 $a Mesch, Brenden David. $3 1676403
245 1 4 $a The impact of culinary student extracurricular work experience on graduate persistence in the foodservice industry.
300 $a 316 p.
500 $a Source: Dissertation Abstracts International, Volume: 72-08, Section: A, page: .
500 $a Adviser: Norma Patterson.
502 $a Thesis (Ed.D.)--Argosy University/Phoenix, 2011.
520 $a The purpose of this study was to examine the influence of foodservice employment on culinary students both in school and after graduation. Graduate career persistence in the foodservice industry was investigated using qualitative and quantitative analysis that suggested moderate levels of extracurricular foodservice work experience during school was a benefit to both student and graduate success. The positive benefits of extracurricular work seemed to outweigh the negative effects. There was evidence of a synergistic relationship among work and school that may play a role in student motivation, the development of self-efficacy beliefs, and career persistence.
520 $a Key Words: adult learning, experiential learning, externships, internships, mixed-method, and social learning theory.
590 $a School code: 1399.
650 4 $a Education, Adult and Continuing. $3 626632
650 4 $a Education, Higher. $3 543175
650 4 $a Education, Vocational. $3 1017499
690 $a 0516
690 $a 0745
690 $a 0747
710 2 $a Argosy University/Phoenix. $3 1676404
773 0 $t Dissertation Abstracts International $g 72-08A.
790 1 0 $a Patterson, Norma, $e advisor
790 $a 1399
791 $a Ed.D.
792 $a 2011
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3458636