Prof Paul Barron's Outputs (26)

Innovative approaches to event management education in career development: a study of student experiences (2008)
Journal Article
Robinson, R., Barron, P., & Solnet, D. (2008). Innovative approaches to event management education in career development: a study of student experiences. Journal of hospitality, leisure, sport & tourism education, 7, 4-17. https://doi.org/10.3794/johlste.71.170

As the tourism industry matures, so too do career opportunities in its various sectors. This paper reports on a study of graduands preparing for tourism and event management careers. A two-stage sequential research design, using survey and focus grou... Read More about Innovative approaches to event management education in career development: a study of student experiences.

Education and talent management: implications for the hospitality industry (2008)
Journal Article
Barron, P. (2008). Education and talent management: implications for the hospitality industry. International Journal of Contemporary Hospitality Management, 20(7), 730-742. https://doi.org/10.1108/09596110810897583

Purpose – The aim of this paper is to explore one of the biggest issues and challenges now faced by hospitality education and the hospitality industry: that of how to attract and retain a critical group of talented people.

Design/methodology/appr... Read More about Education and talent management: implications for the hospitality industry.

Learning, living and working: experiences of international postgraduate students at a Scottish university. (2007)
Journal Article
Barron, P., Baum, T., & Conway, F. (2007). Learning, living and working: experiences of international postgraduate students at a Scottish university. Journal of Hospitality and Tourism Management, 14, 85-101. doi:10.1375/jhtm.14.2.85

International students have, for many years, sought higher education in the United Kingdom (UK) and other major English-speaking destinations (MESDs). Recently, a combination of government initiatives, development of the higher education sector and t... Read More about Learning, living and working: experiences of international postgraduate students at a Scottish university..

Careers in hospitality management: Generation Y's experiences and perceptions. (2007)
Journal Article
Barron, P., Maxwell, G., Broadbridge, A., & Ogden, S. (2007). Careers in hospitality management: Generation Y's experiences and perceptions. Journal of Hospitality and Tourism Management, 14, 119-128. doi:10.1375/jhtm.14.2.119

This article is founded on Broadbridge, Maxwell and Ogden's (2006) work on the job experiences and career expectations of Generation Y undergraduates who are soon to embark on their full-time careers. The industrial context under examination is the U... Read More about Careers in hospitality management: Generation Y's experiences and perceptions..

The learning style preferences of hospitality and tourism students: Observations from an international and cross-cultural study (2006)
Journal Article
Barron, P., & Lashley, C. (2006). The learning style preferences of hospitality and tourism students: Observations from an international and cross-cultural study. International Journal of Hospitality Management, 25(4), 552-569. https://doi.org/10.1016/j.ijhm.2005.03.006

This paper reports on a study of the learning style preferences of new entrants onto hospitality and tourism programmes in Australia and the United Kingdom. It suggests that a majority of students on these programmes in both countries have strong lea... Read More about The learning style preferences of hospitality and tourism students: Observations from an international and cross-cultural study.

Developing a framework for understanding the impact of deskilling and standardisation on the turnover and attrition of chefs (2006)
Journal Article
Robinson, R. N. S., & Barron, P. (2007). Developing a framework for understanding the impact of deskilling and standardisation on the turnover and attrition of chefs. International Journal of Hospitality Management, 26(4), 913-926. https://doi.org/10.1016/j.ijhm.2006.10.002

The occupation of cookery has been identified as one sharing a shortage of skilled employees. While the trade attracts moderate numbers of new recruits, the attrition or wastage rate, either before completion of an apprenticeship or soon after, is hi... Read More about Developing a framework for understanding the impact of deskilling and standardisation on the turnover and attrition of chefs.