Microsoft Word 2007 ichrie conference Proceedings Final-Final 06-06-07. doc

 
Participants.
 
Participants included alumni from three four-year hospitality management programs in the 
mid-Atlantic region who have participated in a cooperative education experience. Alumni from the graduating 
classes of 2003 – 2005 for whom the cooperative university had contact information were invited to participate in 
the study. In terms of identifying participating schools, the researcher sought out schools that were similar in student 
profile and curricular requirements, but that used different cooperative education models. The selected schools are 
accredited, offer the 4-year hospitality management degree (not culinary or technical), and have a similar student 
profile, similar requirements for admission, and similar curriculum.
The three cooperative education models in this study were deliberately defined. The literature clearly 
defines two types of models --- the alternating model and the parallel model. The third model is a variation, based on 
the variations determined by the National Commission on Cooperative Education. The co-op models under study 
have targeted variables that differ from program to program. Those variables include: 1) award of academic credit, 
2) classroom component , 3) faculty involvement, and 4) a reflective component. Model A requires the classroom 
component, requires a minimum total of 600 hours of full-time employment, and provides 6 or more credits of 
academic credit. Model B requires alternating periods of employment and academic work. Academic credit is 
awarded for the co-op work experience. Model B requires a minimum total of 600 hours of full-time employment. 
No classes are required during the employment component of the program. Model C awards no academic credit and 
requires a minimum of 600 hours of full-time employment; no concurrent classroom component is required for 
Model C. All three models require the co-op/internship for graduation. All models require a minimum of 600 hours 
of hospitality employment. Faculty oversight varies for each of the three models. Model A uses a faculty liaison 
between the students and the employer. The faculty member must approve the field experience. The faculty 
member will visit some, but not all sites. The student reports to the faculty member on a weekly basis. Model B 
uses a faculty member as an administrator; the faculty member visits the site of each student. The faculty member 
must also approve the experience. Thereafter, the student must send reflective journals to the faculty member. Model 
C uses a faculty member as an advisor in seeking employment. The faculty member then validates the student’s 
employment at the end of the working experience. In effect, Model A is considered the model of greatest structure, 
Model B has moderate structure, and Model C has the least structure in its co-op/internship program.