A comparative analysis of business and hospitality majors: summer cooperative and field work experiences

Abstract

This study examined UW-Stout’s student work programs by understanding student interns’ perceptions. Cooperative education and field experience were two types of the student work programs used in this research, that integrate career-related work experience with academic course work. General Business Administration (BA) and Hotel, Restaurant, & Tourism Management (H&T) students who enrolled for the 2001 summer work experience were the ones evaluating the programs. The comparison of the students’ perceptions of the two majors were investigated. The specific objectives of the study were: 1) To explore Business and Hotel students’ perceptions of their cooperative education and field experiences; 2) To compare the perceptions of students of both departments towards their work experiences; and 3) To identify areas for improvement in the student work programs. The web survey was used as the primary data collection instrument for this study. Two kinds of questionnaires, one for co-op and the other for field experience respondents. The survey was distributed to 190 respondents via email connecting to an electronic online survey rate of 41.6%. The return rate was 73.7%. Of the total respondents, BA interns were 65.8%, while H&T interns were 33.3%. Some statistical adjustments were made to compensate for group differences. The major findings were as follows: 1) BA interns had more positive and affirmative perceptions than H&T interns; 2) For the statistically significantly difference of the interns’ perceptions between the two majors, BA interns had higher levels of agreement than H&T interns on the following perceptions: BA interns were satisfied more with work conditions and environment at the company, they felt more strongly that their company was able to keep high quality associates, and also agreed more that their work experience helped them decide on their future career. On the other hand, H&T interns believed more that the work experience was valuable in increasing their ability to work effectively with diverse groups; 3) Areas for improvement identified by BA interns were a training program from an employer, the department report writing guidelines, and the Co-op report writing guidelines. Areas for improvement identified by H&T interns were their jobs during their internships, the UW-Stout Co-op services, and the fact that the work experience helped them decide on their future careers. The findings of this study were intended to aid in the design and implementation of quality internship programs. The ultimate results could be more motivated student interns, more satisfied business participants, more experienced and qualified graduates, and more effective internship programs.