Food for thought: Investigating food and beverage curricular in Australian hospitality degree programs

Previous research has identified several models which higher education institutions might adopt in approaching the delivery of food and beverage (F&B) studies. This study investigates the various models adopted in the delivery of Australian hospitality degree programs. A two phase research design is employed. An initial time-series institutional case study informed the second phase, an Australian nation-wide survey of all hospitality degree programs. The findings suggest that overall F&B content is given space in most hospitality curricula but that there is a complexity of models apparent. A level of inconsistency and several potential gaps in relation to F&B program content have been observed. Given F&B is an integral component of hospitality these findings may inform industry stakeholders, hospitality educators and undergraduate program directors.