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The use of technology in educational settings, whether in academia or industry, is becoming a more common and accepted method of course delivery. Just-in-time (JIT) education refers to Web-based education that students may access at any time and in any place and that is not confined to specific classrooms or time schedules. An instructional model is described that allows for the evaluation and comparison of JIT and traditional educational methods. The model is based on the theoretical concepts of JIT education, critical thinking, collaborative learning, and user acceptance of technology. The evaluative aspect of the model is presented through seven propositions that provide a platform for educational research in this area. The use of this model could assist hospitality education programs in developing and evaluating course offerings that incorporate the use of technology and the World Wide Web.

A conceptual model that incorporates critical thinking, collaborative learning, and just-in-time education is presented for use in the hospitality industry. The theory and constructs of the model and a method for application to the industrial training setting are explained. The concepts of the model have relevant application to both industry and academic education settings. Continuing education opportunities, which are designed using the proposed model, would allow current managers in the industry to update their decisionmaking, problem solving and communication skills. .

This study investigates the current status of four‐year hospitality education pro grams within home economics units. Using data from a 1987 national survey of 276 members of the Federation of Administrators of Home Economics, status was determined by analysis of variation in enrollment, characteristics of faculty, pro gram options offered, types of laboratory facilities, internship requirements, and student placement services. Programs surveyed varied significantly only in current and predicted enrollment, number of full‐time faculty, number of faculty with Ph.D.s, and proportion of programs placing at least one graduate in mid‐scale dining. Given the increased employment projections for hospitality managers and the fact that the current majority of these programs are within home economics units, hospitality education programs offer an opportunity for substantial home economics program growth.

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