Current status and solutions for improving the quality of beverage preparation training for tourism students

Abstract

ABSTRACT: This article evaluates the current status of beverage preparation training for Tourism students, focusing on students’ awareness and interest, training content, practice duration and conditions, the formation of professional competencies, enterprise linkage, and the integration of local elements. The study employs a mixed-methods approach, combining a student survey using a five-point Likert-scale questionnaire with in-depth interviews with students, lecturers, and enterprise representatives. The findings show that the beverage preparation course is perceived by students as necessary, attractive, and professionally valuable. However, students’ interest has not been correspondingly transformed into professional confidence. Students have developed a certain foundation in basic beverage preparation techniques, but remain limited in customer communication, problem-solving, product creativity, and application in real service contexts. The article proposes solutions to improve training quality by increasing individual practice, updating course content, innovating competency-based assessment, strengthening enterprise linkage, and exploiting local ingredients to develop distinctive beverage products serving tourism activities.