Reinventing Food and Beverage Management Education: using pop-up restaurants to teach students industry-relevant skills

Antoine Bisson; George Skell; Francisco Navarrete Garces

Reinventing Food and Beverage Management Education: using pop-up restaurants to teach students industry-relevant skills

Antoine Bisson, George Skell, Francisco Navarrete Garces

Business and Hospitality

Research output: Contribution to conference › Paper › peer-review

Abstract

This paper reflects on introducing a new assessment at the authors' institution: the pop-up restaurant. The pop-up restaurant assessment comprises three tasks: a concept pitch, the live execution of the pop-up, and a post-event evaluation portfolio. Key learnings observed by lecturers from this assessment included students demonstrating the application of theory and practical knowledge in real-life scenarios. Additionally, students displayed substantial introspection and reflection due to leading their own experiences and operating their pop-up concepts. This paper aims to disseminate key learnings and challenges of this new assessment design in hospitality education.

Original language	English
Publication status	Published - 2023
Event	CAUTHE 2023: West, East, South, North: Redirecting research in tourism, hospitality and events - Freemantle, Perth, Australia Duration: 7 Feb 2023 → 9 Feb 2023

Conference

Conference	CAUTHE 2023: West, East, South, North: Redirecting research in tourism, hospitality and events
Country/Territory	Australia
City	Perth
Period	7/02/23 → 9/02/23

Cite this

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title = "Reinventing Food and Beverage Management Education: using pop-up restaurants to teach students industry-relevant skills",

abstract = "This paper reflects on introducing a new assessment at the authors' institution: the pop-up restaurant. The pop-up restaurant assessment comprises three tasks: a concept pitch, the live execution of the pop-up, and a post-event evaluation portfolio. Key learnings observed by lecturers from this assessment included students demonstrating the application of theory and practical knowledge in real-life scenarios. Additionally, students displayed substantial introspection and reflection due to leading their own experiences and operating their pop-up concepts. This paper aims to disseminate key learnings and challenges of this new assessment design in hospitality education.",

author = "Antoine Bisson and George Skell and {Navarrete Garces}, Francisco",

year = "2023",

language = "English",

note = "CAUTHE 2023: West, East, South, North: Redirecting research in tourism, hospitality and events ; Conference date: 07-02-2023 Through 09-02-2023",

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Reinventing Food and Beverage Management Education: using pop-up restaurants to teach students industry-relevant skills. / Bisson, Antoine; Skell, George; Navarrete Garces, Francisco.
2023. Paper presented at CAUTHE 2023: West, East, South, North: Redirecting research in tourism, hospitality and events, Perth, Australia.

Research output: Contribution to conference › Paper › peer-review

TY - CONF

T1 - Reinventing Food and Beverage Management Education: using pop-up restaurants to teach students industry-relevant skills

AU - Bisson, Antoine

AU - Skell, George

AU - Navarrete Garces, Francisco

PY - 2023

Y1 - 2023

N2 - This paper reflects on introducing a new assessment at the authors' institution: the pop-up restaurant. The pop-up restaurant assessment comprises three tasks: a concept pitch, the live execution of the pop-up, and a post-event evaluation portfolio. Key learnings observed by lecturers from this assessment included students demonstrating the application of theory and practical knowledge in real-life scenarios. Additionally, students displayed substantial introspection and reflection due to leading their own experiences and operating their pop-up concepts. This paper aims to disseminate key learnings and challenges of this new assessment design in hospitality education.

AB - This paper reflects on introducing a new assessment at the authors' institution: the pop-up restaurant. The pop-up restaurant assessment comprises three tasks: a concept pitch, the live execution of the pop-up, and a post-event evaluation portfolio. Key learnings observed by lecturers from this assessment included students demonstrating the application of theory and practical knowledge in real-life scenarios. Additionally, students displayed substantial introspection and reflection due to leading their own experiences and operating their pop-up concepts. This paper aims to disseminate key learnings and challenges of this new assessment design in hospitality education.

M3 - Paper

T2 - CAUTHE 2023: West, East, South, North: Redirecting research in tourism, hospitality and events

Y2 - 7 February 2023 through 9 February 2023

ER -

Reinventing Food and Beverage Management Education: using pop-up restaurants to teach students industry-relevant skills

Abstract

Conference

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