On campus training facilities form an integral part of practical skills development for most students. As noted in the first two sections of this book, most hotel traineeships were presaged by an intensive on-campus practicum or lab component.
The following three case studies focus primarily on this component of a student’s education. The 10th Chapter by Smith and Mackenzie discusses some of the challenges associated with four different types of practical lab activities in food and beverage training, based on their experiences in America and Asia. The 11th Chapter by Basnyat and Jaishi discusses the experiences they encountered in offering such programmes in Nepal. The 12th Chapter by Chen and Heo takes a different perspective and looks at student led consultancies as a means of developing critical thinking and problem solving skill.