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ty had less than 75 rooms, 17 (18.5%) specified the property had 75 to 149 rooms, 18 (19.6%) had 150 to 299 rooms, 29 (31.5%) had 300 to 500 rooms, and 26 (28.3%) indicated the property had more than 500 rooms. The latter group consisted mostly of regional managers, vice presidents, or presidents and CEO’s of hotel companies.

Of the 34 managers who provided number of seats information, 6 (17.6%) indicated the restaurant had less than 100 seats, 13 (38.2%) specified the restaurant had 100 to 199 seats, 8 (23.5%) had 200 to 300 seats, and 7 (20.6%) pointed out it had more than 300 seats. A good number of the folks who stated managing in excess of 300 seats included regional managers, vice presidents, or presidents and CEO’s of restaurant corporations.

Due to the diverse array of survey respondents, a great many different types of responses were received regarding measure of size. Thus, among the 69 respondents who chose, “other” in the measure of size category, measures such as square footage of different facilities, number of properties, number of employees, amount of revenue generated, number of locations, number of accounts, and various others. In addition some respondents provided multiple measures of size.

Type of Property: 188 responses were recorded regarding the type of property the respondents were affiliated with. Of those, 99 (52.7%) selected lodging, 27 (14.4%) circled restaurants, 16 (8.5%) indicated managed services, and 39 (20.8%) selected other types which consisted of marketing, advertising, transportation, associations, distribution/suppliers, cruise lines, casinos, clubs, retail stores, health care, real estate/property development, banking/finance, and consulting.

Type of Ownership: In the “Type of Ownership” category 225 responses were recorded. Of them, 124 (55.1) properties were company owned, 68 (30.2%) were independently owned, and 33 (14.7%) were franchised.

Ranking and Comparison Results

The 33 course subject areas were ranked in the order of importance by the industry professionals. The ranking is provided in table 1. The top ten subject areas are Leadership, Internships/industry experience, Preparation for Industry Employment, Ethics, Overview of the Hospitality Industry, Revenue/Asset Management, Hospitality Management and Organization, Hospitality Operations Analysis, Foodservice Operations and Controls, Computer/Information Technology. The results were compared to Gursoy and Swanger’s 2004 survey results. Results show that 10 out of 29 hospitality subject areas - Hospitality Management and Organization, Principles of Marketing, Hospitality Marketing Strategy, Hospitality Operations Analysis, Ethics, Strategic Management, Service Management, Revenue/Asset Management, Study Abroad, and Innovation and Product Development - are significantly different compared to the 2004 rankings.

Discussion

A closer look at the two ranking tables (2004 and 2009) reveal that highly important subject areas which were quite consistent in their perceived importance among industry practitioners include leadership, Internships/industry experience, Preparation for Industry Employment, Overview of Hospitality Industry, Foodservice Operations and Controls, and Computer/Information Technology. Leadership, the highest rated subject area, especially has been rated as one of the most important skills de