Announcing the EuroCHRIE Virtual Conference Workshops
EuroCHRIE is pleased to announce its draft list of workshops for the virtual conference on Tuesday and Wednesday 30th and 31st March 2021.
EuroCHRIE Team January 15, 2021
Last updated on March 5, 2021
Best Practice in Online Course Design
In March 2020, when universities moved to emergency remote learning, the role of the educator suddenly shifted to that of instructional designer. However, many educators and schools chose to utilize technology like Zoom to continue teaching their traditional courses without considering appropriate online course design. The challenge now is to determine how we can re-engineer these courses to meet student expectations by incorporating 3rd-party technology and best practices into the course design.
Prof. Dr. Olgun Cicek
How to perform virtual evaluations and accreditation for a Hospitality Schools during the Pandemic?
How to assure the quality of teaching and learning in a virtual environment is one of the main challenges for the institutions as well as accreditors. How to perform the virtual evaluation and site visit via technology tools and online platforms to make sure the learning outcomes achieved and required skills are gained? There will be discussion and analysis on the practices; before, during and after the virtual site visit.
Professor of Hospitality Management IUBH International University of Applied Sciences
The 4th industrial revolution and sustainability hospitality: Dangers and Opportunities
The pace of innovations in all field of sustainability increases (e.g. from energy efficiency to power generation, from waste management to production center for clean water and food), and the interconnectivity of new technologies may foster the needed shift in the hospitality industry towards addressing environmental and climate risks. + After a catastrophic year for the industry, many are looking towards technology to drive their processes, improving sustainability performance and boost economic prosperity looking forward. The 4th Industrial Revolution, it is argued, can help to deliver on the “systems change required to create clean, resource-secure and inclusive economies” (WEF, 2017) and on the ambitious Sustainable Development Goals” (UNCTAD, 2018). So what are some of the key technologies to tackle sustainability (All aspect of ESG) at a hotel? As the industry sales have dropped, what technologies can help tackle both costs and resource efficiency at the same time? What support is available to hotels wanting to embrace technology to tackle sustainability but do not have the means to do so during this economic downturn?
Digital Transformation in Hospitality Education – online is here to stay, are you prepared?
Learn how your school can utilize the Lobster Ink online industry training courses and platform to support your online/blended learning, internships, practical skills training and micro-course creation.
What We Need to Know and Practice: Etiquette for Our Online World
A discussion of various etiquette practices that have been altered during the pandemic. The presentation will cover principles of etiquette in online classes, Zoom calls, email and texting and provide examples of common practices and strategies to help students and colleagues remember the importance of manners and consideration in various forms of communication.
Professor of Business Administration Leiden University
An Introduction to Moderation and Mediation: A Practical Approach
Objectives: (1) To understand the concept of mediation and moderation; (2) To learn how to get started with PROCESS, and (3) To understand how to interpret and report the statistical output that the PROCESS macro generates (with tips & tricks using a hands-on example).
Targeted audiences: PhD-candidates and anyone unfamiliar or inexperienced with conditional process analysis (e.g., mediation, moderation) or with the PROCESS macro.
Basic Mistakes in Quantitative Research and the Way Forward
Objectives: (1) To understand the current state of hospitality research; (2) To understand the mistakes made by hospitality researchers in quantitative research, (3) To understand some developments in research methods, and (4) To look into some newer technologies as research tools.
Visiting Research Fellow Manchester Metropolitan University
Postgraduate coursework: developing, assessing and publishing case studies in hospitality and tourism ethics
In May 2020, case studies, scenarios and practical exercises promoted experiential learning on a postgraduate virtual distance learning module at NKUHT, Taiwan: Hospitality and Tourism Ethics. The assignment focused on writing two cases. The first case (max. 1000 words) involved a live peer, self and tutor assessed individual presentation and the second case (max. 3000 words) required a supporting literature review. All the cases were published in: Ineson, E.M., Yap, M.H.T., & Gosling, M. (Eds.) (2020). International Case Studies for Hospitality and Tourism Ethics Management Students and Trainees, Vol. 1, Iasi, Romania: Tehnopress. ISBN 978-606-687-439-7
Many front-line managers are not actively involved in technical processes such as Menu Engineering or Revenue Management, but they need to fully understand the outputs and effects of these systems.
The objective of this workshop is to introduce our Menu Engineering and Revenue Management apps, which can be used with your students to help them to understand the processes involved in the day-to-day running of these systems. This is a taster and will allow you to ask questions about the simulations.
Agile Course Development: To Convert Challenges into Advantages
In the midst of the corona pandemic, life for me as a teacher and the context of the restaurant industry drastically changed. The ten-week academic course Development of meal experiences for chefs and sommeliers in the third grade needed to address the new situation. In co-creation with the Swedish chef Paul Svensson, I designed a new curriculum. Our department, School of Hospitality, Culinary Arts and Meal Science at Örebro University, placed in a small rural campus called Grythyttan. In our design of the course, we therefore asked ourselves the question: – How can the village of Grythyttan act as a portal for a new society, a new world and what can it look like? The premise for the course was a design process with a divergent phase of weekly assignments focused on the history of the place, the ecological and social eco-system, the local primary producers, entrepreneurs and understanding of the circular economy. The course ended in a convergent process where the students presented a holistic prototype for Grythyttan 2030 linked to UN’s global goals for sustainable development. The students acquired new insights into how they could drive the process of changing a whole municipality in creating a sustainable food system.
Can Art express things that Science cannot?
The role of aesthetics design and analogical thinking in teaching and training of personal within the Hospitality Industry.
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