Determining the Internal and External Quality of Hospitality Training Curriculum Based on the Nine Elements of the Francis Klein Pattern

Today it is very important to pay attention to the practical dimensions of the topics presented in the curriculum. In this regard, many studies have examined the dimensions of the curriculum, especially in the field of employment and helping to develop the economic power of individuals and society. In the tourism industry, the hotel industry is one of the most attractive areas in recent years with a significant human resource education approach. Aim of current research is to assess the internal and external quality of hospitality training programs based on Francis Klein's elements in 9 factors . The statistical population of the study includes: all teachers (20 teachers), employers (70 employers), and students of Sari Hotel-Applied Science Center (100 students), which due to the small size of the community, the sample size is equal to the size of the community. It’s been chosen. The results of the research showed that in all the components studied (curriculum objectives; educational content; learning activities; teaching-learning strategies; educational materials; grouping; time; place; evaluation; customer satisfaction; employment of graduates; ), The desired mean is higher than the average (3), which indicates the optimal status of the studied variables.