在塞浦路斯的酒店实习：学术体验还是持续的挫折？外文翻译（可编辑）

1、在塞浦路斯的酒店实习：学术体验还是持续的挫折？外文翻译 外文翻译原文 International Journal of Contemporary Hospitality Material Source:Management ISSN.20095-6119 Author:Anastasios ZopiatisIntroduction In general terms, an internship is viewed as a short-term practical work experience in which students receive training and gain exper

2、ience in a specific field or career area of their interest. For their contributions, students may or may not earn money depending upon the specific situation. The internship experience enables students to apply classroom theory within the actual world of work thus bridging the gap between theory and

3、 practice. According to Thiel and Hartley 1997, the University of Cincinnatis Cooperative Education Program developed the first college-endorsed internship program in the USA in 1906. The program was developed based on the premise that college students pursuing a professional program of studies need

4、ed to find a way to finance their education. The first framework of managing the practical experience element was adapted in the field of education where a major requirement of the teaching certification is practice. Damonte and Vaden traced the origins of hospitality experiential learning to E.M. S

5、tatler , the father of the American hotel, who emphasized the need for hospitality students to experience the demands of management in the real world via a “hands-on” learning experience. Today, almost all hospitality programs throughout the world incorporate internship practices in their curriculum

6、, in one form or another. Various studies outline the value and variety of the benefits enjoyed by those students participating in internships, including a better understanding and knowledge of the tasks and practices performed by industry professionals, improved self-confidence, enhanced employment

7、 and professional growth opportunities, the ability to network within the industry by creating personal contacts, exposure to management activities, and the development of skills relevant to their particular career choice. Furthermore, internships provide an opportunity for students to apply classro

8、om theories to practical issues in the actual business setting, and most importantly to evaluate whether their career choice is compatible with their interests and personality. Nevertheless, the provision of any experiential learning activity, such as hospitality internship, does not necessarily pro

9、vide a meaningful learning experience. It is important not to overlook the significant benefits that internships provide both to the hospitality properties that employ student interns and the educational institutions that are involved in such practices. Hospitality establishments, for example, enjoy

10、 such benefits as the ability to educate and mentor the next generation of hospitality industry leaders by demonstrating career potential and opportunities, easy access to seasonal and inexpensive labour markets, and the opportunity to employ someone without any long-term employment obligations and

11、legal commitments. Internship involvement imparts substantial advantages to educational institutions and their faculty members. Such relationships may provide channels for testing the compatibility and relevance of academic theory with the operational requirements of industry. In addition, improved

12、relationships may be extended with further cooperation to other fields of mutual concern .Finally, successful internship programs may generate invaluable publicity by reiterating with tangible evidence an institutions commitment and contribution to wards the local economy. Hospitality internships ha

13、ve became an integral component of all hospitality programs offered in Cyprus since their inception in the late 1980s. Internships are viewed as an opportunity to assist the local hospitality industry during the “high”volume season by providing qualified labour, while at the same time enhancing the

14、student learning experiences and career opportunities. Educational institutions are responsible for overseeing student interns by conducting on-site visits to hospitality establishments and through consultations with their on-the-job supervisors. As a major requirement stipulated by the Cyprus Minis

15、try of Education and Culture,students are responsible for maintaining an up-to-date logbook, which partially describes the role and contribution made by them during their internship practice.Students are paid a token wage for their services, and in some cases are offered accommodation as part of the

16、ir compensation package.Research purpose and objectives The primary purpose of the research study conducted was to investigate hospitalityinternships and improve such practices within the distinct environment of the hospitality industry of Cyprus by acquiring new knowledge, related and of value, to

17、its primary stakeholders. The objective was to assist in the development of a new and innovative approach to hospitality internships, one that would imize student work placement opportunities, enhance their experiential learning experience, and provide the industry with talented individuals who migh

18、t make a genuine and valuable contribution to the service delivery process. Principally, such innovative learning experience should provide the future foundation for student career development and strengthen the working relationship between hospitality students, the industry and those educational in

19、stitutions offering related programs. In an attempt to reliably measure the issues surrounding internship practices in Cyprus, the author developed a unique research activity that reflected the characteristics of each group under investigation. Based on a review of related literature, the author dev

20、eloped three questionnaires that enabled data to be collected from hospitality students, educators, and professionals. The distinctive characteristics of the three groups necessitated the utilization of different research methods and techniques ? an approach known as methodological triangulation. Th

21、e hospitality educator sample included only those individuals who were responsible for overseeing student internship practices in their respective educational institutions. All participating educators had long-term experience and knowledge of the topics and issues under investigation and their parti

22、cipation and input had a huge impact on the significance and value of the current research study. Closed questions were developed and included in all three surveys and each respondent was asked to select an answer from a number of predetermined alternatives. A combination of multiple choice question

23、s, rating scale questions, and classification questions were used, to measure the views of the stakeholders. Questions were converted to statements and respondents were asked to indicate the degree to which each statement reflected their opinion using a five-point ordinal Likert scale. All three que

24、stionnaires were accompanied by a cover letter, which explained the purpose,value, and objectives of the survey to respondents. The three questionnaires were pilot tested before being administered to study participants in order to assess the validity and reliability of the questions. Descriptive and

25、 inferential statistics, including frequencies and t-tests were used to present and analyse the data, and determine if there were significant differences in opinions, perceptions, and attitudes among internship primary stakeholders.Analysis of the research findings The research study revealed that h

26、ospitality internship practices in Cyprus are facing a myriad of challenges. The primary deficit that hinders the overall quality of the practice is a lack of commitment by all the major stakeholders involved. The research activity revealed that existing internship practices lack sufficient clarity

27、and purpose,appropriate academic assessment and industry recognition, and effective integration with the rest of the hospitality curriculum. Educational institutions seem to focus their efforts in “finding a place” for their student interns, whilst overlooking other issues such as the organization,

28、planning, and implementation of the experience. Hospitality professionals are failing to provide interns with meaningful work. They do not assign them to a qualified on-the-job supervisor, and do not provide them with a positive organizational environment in which they might develop both personally

29、and professionally. In addition, the current practices, most of which reflect the limitations of the established governmental policies, seem to widen the gap between student career expectations as developed in the classroom setting, and the reality of employment in the actual hospitality environment

30、. Overall, hospitality internship practices in Cyprus fail to present the learning opportunities anticipated by students from an experience of this nature. The research activity revealed that while almost all local educational institutions instil quality assurance procedures into their course curric

31、ulum delivery, internship practices receive no such treatment. Inconsistencies in a variety of operating issues include discriminatory approaches against international students, preferential treatment of government-sponsored students, and exclusions from governmental subsidies. The above are just so

32、me of the facts that confirm the lack of any internship-specific quality assurance mechanisms. Consequently, the absence of any internship-specific quality standards causes a discrepancy between the practical and theoretical components of the student hospitality curriculum, which may intensify the p

33、erception of a gap between classroom theory and internship practices. In several internship-specific variables, such as the arrangement of the interns placement, monetary rewards, internship reporting requirements, legal administrationand interns rotation, the study revealed significant differences

34、between the three stakeholder groups. In contrast, no significant differences were noted in variables such as the desired length plus the academic prerequisites of internships, the frequency of faculty on-site visits, the issue of unpaid versus paid internship practices, the need for interdepartment

35、al and interdivisional rotation, the necessity for immediate restructuring of the policy pertaining to international student interns, and the role of the internship coordinator. Table I presents the primary differences between the three stakeholder groups on five internship-related variables. This s

36、tudy, the first of its nature conducted in Cyprus, emphasizes the major discontent of all stakeholders towards the established policy, and reiterates the need for an immediate and drastic change. The participatory hospitality educators, professionals, and students agree that such a modification shou

37、ld enhance the educational experience of each student as well as develop a mutually beneficial relationship for everyone.Recommendations for internship stakeholdersAll stakeholders agree that there is an urgent need for modernizing internship practices in Cyprus. Hospitality students demand to be gi

38、ven a substantial, meaningful, and career-related job assignment, not just mindless drudgery unrepresentative of the values and vision of the industry Educational institutions should develop their own framework of good practice for managing their students internship practices. The research activity

39、revealed that existing internship practices give interns little incentive to reflect, formally or informally, upon their experience, integrate the newly acquired experience with hospitality theories and practices, and actively apply hospitality theories and concepts in further learning experiences.

40、Educational institutions must promote experiential learning as an inseparable part of their hospitality curriculum while nurturing realistic expectations in their students. Hospitality educators must ensure that internships adequately prepare students to enter the hospitality industry upon their gra

41、duation by complementing their theoretical knowledge with the actual practice While most of the hospitality professionals, who participated in the research study, recognize the value and importance of the “right” internship experience,they find difficulty at the same time in committing to such a pra

42、ctice. Student interns must fully commit themselves to the internship practice while at the same time demonstrating a responsible attitude and a demeanour ofprofessionalism equal to that of hospitality professionals. Research findings have established the crucial role undertaken by intern on-the-job

43、 supervisors to the success of the internship experience. It is imperative that all stakeholders involved distinguish the difference between student internships, regular internship practices, and management trainee programs. Cypruss accession to the European Union will provide local hospitality stud

44、ents the opportunity to experience overseas internships.译文在塞浦路斯的酒店实习:学术体验还是持续的挫折?资料来源:国际现代酒店管理杂志.20095-6119 作者:阿纳斯塔斯?亚布提斯 引文 一般来说,实习是指学生通过企业培训从而获得经验的这样一种短期的实践活动。正如尼克扬所说:“实习为学生提供了了解社会的契机,使学生学到很多他们不可能在课堂中学到的东西。”由于学生能为企业做的贡献是有限,他们很可能在实习期间是没有工资的。但是实习能将学生在课堂中的学到的东西应用到实践中来,为以后的就业打下良好基础。 基于蒂尔和哈特利一书,1997年美国

45、辛辛那提大学首次提出了为学生提供带薪实习的项目。在此大前提下,该项目得到了发展。第一份关于管理实践经验要素的框架是在教育领域提出的。其中该实践的主要要求是具有教育资格证。美国酒店管理之父,斯塔特勒先生强调管理专业的学生在酒店中通过切身的学习来增加管理经验是十分必要的。当今世界,几乎所有的酒店管理专业都会为学生提供实习的课程。 大量的研究指出学生通过实习能够得到各种好处,包括能够更好地理解企业的运作方式,增强个人自信,增加以后就业机会或升迁机会,增强团队协作能力,拓宽人脉以及提高自身在某方面的专业技能。而且,学生能学以致用。最重要的是学生能够知道这份职业到底适不适合他们。然而,企业向学生提供像酒

46、店实习这样的实践工作,并不意味了学生能够学到很多。 但是我们不能忽视的一点是酒店实习机制的建立,对为学生提供实习机会的酒店和帮助学生参与实习中的教育机构有着巨大的意义的。比如说,酒店可以在任何时候都可以获得廉价劳动力,而且终止合同时又不需要付相关法律责任,而教育机构可以得到充足的生源。 从20世界80年代末开始,在塞浦路斯所有酒店管理的项目中,酒店实习成为了其中不可或缺的一部分。在当地旅游旺季,酒店实习项目被视为能为当地酒店提供高素质的劳动力,同时也丰富了学生的经验,增加就业机会。此时,教育机构会负责监督学生实习生。塞浦路斯文化教育部规定中最主要的要求就是学生在实习期间要有一本即时记录本,记录

47、自己在实习期间所做的事情。学生能得到的工资很少。在某些情况下,学生会被提供住宿。研究的目的和意义 此研究的主要目的是调查研究酒店实习项目,提高像塞浦路斯这样有着独特环境的地方酒店产业的发展。研究意义即有促进助于在酒店实习项目的新颖方法的发展。这种方法可以最大程度上帮助学生找到工作,学到重要的工作经验,同时也为酒店产业提供对其发展有利的人才。 为了得到关于在塞浦路斯的酒店实习项目的可靠数据,本文作者提出一种很特别的研究方法。查阅相关资料后,作者提出分别针对酒店实习生,培训老师和业内人士改善了调查问卷。由于被调查的三个人群均有其独特性,因此著名“三角研究法”应用于此研究。该研究的目标人群包括所有在塞浦路斯正在攻读高等教育机构攻读酒店管理学位的学生和已经又一次实践经验的学生;在塞浦路斯各城市三星级以上的酒店