CirVath

Vatel International Research Center in Hotel and Tourism Management

Vatel International Research Center in Hotel and Tourism Management

Vatel International Research Center in Hotel and Tourism Management

With the creation of the Vatel International Research Center in Tourism and Hotel Management, known as CirVath, Vatel Group gave itself a high-performing tool aiming at developing fundamental and applied research in the field of tourism and hotel management. Completely aware that the tourism industry is a model that must be reinvented, that its managerial model is broken and that the field not only needs to change its culture but also the way in which it carries out its activities, the goal of CirVath is to be a hub where reflections and analyses on tourism will continue to redefine the culture of tourism, reinvent the industry surrounding it, while reclassifying jobs in tourist and hospitality industries.

By promoting research in Vatel Group, the CirVath:

  • Facilitates professional development of faculty members by broadening their knowledge and skill sets, by creating conditions for closer links between theory and practical applications and by the creation of a new professional identity;
  • Creates new dynamics in the Group. New types of contacts, more fruitful exchanges between professors and research experts to boost team spirit, motivate and bring in fresh ideas;
  • Improves our educational methods and courses. Answers are given to questions stemming from practical matters; assessments and methods thus generate new theoretical comprehension which trickles back down into practical applications;
  • Puts Vatel Group in contact with other French and foreign schools and research centers, thus promoting interdisciplinarity, and we can even say, an international mind-set.

 

Vatel Group, thus recognized as a center of excellence, becomes a privileged partner of other specialized schools and institutions throughout the world.

 

I - CIRVATH ORGANIZATION

The CirVath is composed of honorary members, active members and contributing members. It is managed by a Board of Directors of six to twelve elected members, each with a three-year mandate. The Board appoints its office, composed of a President, a Vice-President, a Secretary and a Treasurer.

 

II - THE SCIENTIFIC COMMITTEE

The CirVath also has a Scientific Committee which plays the following roles:

  • Defining Vatel Group’s policy and research themes;
  • Organizing seminars, symposium and conferences;
  • Calling for papers and allowing them to be published;
  • Proposing changes in the curricula generated by this research;
  • Allowing and organizing oral defense sessions for final dissertations: choice of the examination board, rules and regulations for these sessions.

 

III - PUBLICATIONS

The CirVath ensures publication of its research in:

 

IV - TECHNICAL CHARACTERISTICS

Research can be led by faculty members and research experts in Vatel Schools as well as by other qualified persons who have a direct relationship with School management or with one of the faculty members.

The research abstract should not have over 1,000 words. It must be written as a Word document, standard line spacing, 10 point Times New Roman font, justified text, with 2.5 cm margins on the top, bottom, left and right sides.

The paper must not have already have been published or presented in an international conference. It must be written as a Word document, standard line spacing, 10 point Times New Roman font, justified text, with 2.5 cm margins on the top, bottom, left and right sides. References to other publications must be made using the Harvard (1) style. The paper must not exceed 8,000 words.

The abstract and paper can be written either in French or in English.

(1) Click on the following links for information on the Harvard style:

http://fr.wikipedia.org/wiki/Aide:R%C3%A9f%C3%A9rences_Harvard
http://education.exeter.ac.uk/dll/studyskills/harvard_referencing.htm

 

V – THEMES OF RESEARCHES

 

Year Themes Authors Language
2007 No. 1 - Free themes
Importance de la recherche dans les programmes des Instituts Vatel Henri Magne FR
Emploi-Formation-Emploi Alain Raluy FR
Le colonisme des classes moyennes Jean-Michel Hoerner FR
Enjeux et limites des destination E-attraction Botti, Peypoch, Salomandrasana FR
Le démarche expérientielle en hôtellerie: une innovation. Merasli FR
Les découvreurs du tourisme, aux sources de la réflexion scientifique Sicart FR
Créer avec succès son entreprise dans les domaines de l'hôtellerie et du tourisme : une stratégie en huit étapes Christine Pagnon-Maudet FR
Note de lecture : La Famille Fenouillard fait son Tourisme Jean-Michel Hoerner FR
2008 No. 2 - Focus on Tunisia
Etude tunisienne de la recherche touristique Equipe CirVath FR
De la qualité à la qualité totale, les systèmes d'appui à la qualité dans l'hôtellerie tunisienne Chapoutot FR
Le tourisme de santé en Tunisie : état des lieux. Allani FR
A propos d'un dictionnaire utile du tourisme Jean-Michel Hoerner FR
2009 No. 3 - Touristics practices, body representation and imaginary social conventions
La ré-invention du mouvement Vivier, Guillain FR
Les représentations corporelles dans le jeu de soule : de l'activité historique au fait anthropologique et touristique. Loudcher FR
Néocolonialisme solaire. Touisme blanc ou dermo-politique. Andrieu FR
Relations esthétiques au Mont-Saint-Michel : entre tourisme de masse, religion et écologie. Lemarchand FR
Voyage au bout de la Lune. Socio-anthropologie des figures imaginaires des voyages entrepris pour aller de la Terre à la Lune. Legros FR
L'agro-tourisme et ses enjeux Secolier FR
Le tourisme à Madagascar Ramandimbiarison FR
2009 No. 4 - Unique :   Vatel Hospitality Concept Show
Présentation des 10 projets de recherche réalisés par les étudiants finalistes du concours Vatel Hospitality Concept Show et issus des écoles Vatel de Mexico, Bangkok, Paris, Bordeaux, Lyon, Marrakech, Moscou, Nîmes, Québec, Tunis. Projets d'étudiants         Students' projects FR & EN
2010 No. 5 - Themes : Cuisine, Tourism, Focus on Morocco
L'histoire des cultures des cuisines régionales : leur évolution et les nouvelles tendances dans les 20 prochaines années. Harré, Raybaud FR
Pour une restauration écologiquement soutenable Ariès FR
Vers une amélioration du profil des acides gras essentiels des aliments destinés à l'hôtellerie et la restauration. Saffer FR
L'influence du tourisme sur l'évolution des populations "indigènes". Cheneau FR
Etre touriste au 21ème siècle : une responsabilité. Milot FR
Les nouvelles formes de tourisme Ferhat-Partouche FR
Tourisme ethno-culturel et choc inter-culturel. Gonzalez, Saud FR
Les différentes formes du tourisme à développer au Maroc Robert FR
Le turnover dans les organisations et la relation de confiance employeur/employé. Sabri FR
HRM education in the Philippines: are we ready to meet the human resources needs of the hotel industry? Ulayao EN
2012 Special Edition -  Fenoullaird Family makes its own Tourism
Une "farce" en 7 scènes écrite par JM Hoernr et L. Prat et un essai sur la Famille Fenouillard Hoerner, Prat FR
2014

No. 6 - Vatel Schools' initiative from the ASEAN Countries

Travel Trends and Impact of Tourism on the ASEAN Region. Henri Magne EN
An Investigation into the Training Needs of the Hospitality Industry: Implications for Thailand and ASEAN Dr Sompid Kattiyapikul EN
Outstanding Economic Provisions in Collective Bargaining Agreements of selected Hotels and Resorts in the Philippines. Ulayao EN
The Effects of Social Culture on the Design and Implementation of Professional Development for the Hospitality Industry. McKenzie EN
Media Content Analysis on Econotourism of Leading Philippine Broadsheets (2008-2012) Ricaforte EN
The Need for Excellent Customer Service in the ASEAN Bhardwaj EN
2015 No. 7 - Assessment of knowlege and skills
Réflexions sur l'évaluation des connaissances en hôtellerie-restauration. De l'évaluation sanction à l'évaluation formative. Garcia FR
Assessment of Knowledge and Skills Sucher EN
Socio-technical   design for evaluation of student's behaviour and expectations. The case of web apps for course knowledge management evaluation in form of student's perception of quality. John, Gregoire, Broillet, Kampf EN
Compétence, compétences. Vers une pluralité de compétences. Laffond FR
Interviewing process evaluation for non-native speakers of English. The case of the English + Method. Rey-Kaenel EN
Digital Storytelling as assessment tool through capstone project for tourism and hospitality management courses. Ricaforte EN
2016 No. 8 - Education and Competencies
Le défi de la formation des futurs managers internationaux de l'hôtellerie et du tourisme Glorieux FR
Gearing-up Food & Beverages Managers in Singapore. A competencies model. Utanes, Bhandar, Tuck Keong EN
La compétence interculturelle au croisement des compétences générales et professionnelles. Quelles représentations et attentes du secteur hôtellerie et tourisme international, et quels outils de formation pour les futurs managers? Gonzalez, Saud FR
The evolution of Tourism Education in the last decade and todays growing trends. Güden EN
Cuales son las compétencias laborales de un gerente hotelero: la vision desde Sur America. Consecuencias en cuanto a los planes de estudios en administracion hotelera Auneveux ES
L'industrie hôtelière au 21ème siècle : quels talents pour quels challenges? Béal, Guillermain, Bombrault FR
An Investigation into the successfull factors required to become a General Manager at an International Hotel Chain in Thailand McKenzie, Jaritthal EN
2017 No. 9 - NTIC in Hotel Management Education
Quels dispositifs de formation pour les personnels de contact, acteurs fondamentaux de la performance de l;industrie hôtelière? Dr Luc Béal,                         Martial Bombrault, Alexandre Danjou, Eric Guillermain FR
Distances pédagogiques et savoirs Dr Line Laffond FR
Le bon usage des moyens informatiques Malek Bouzaien FR
Readability index of a teaching and learning courseware in event management Maria Paz A. Castro EN
A case study into effectiveness of technology and virtual learning environments on hospitality education in Thailand Robert McKenzie EN
Hospitality management students experiences and views on the integration of Facebook in promoting classroom communities of practice Lorena P. Valerio EN
Formative evaluation of online laboratory culinary module on chicken fabrication Jester G. Arellano Kim Marie R. Castillo Tiffany Anne G. Santuyo EN
Singapore Hotels' use of technology for productivity, customer service and branding Utanes Godofredo Cristobal, Craig Albrightson, Raju Pakalapati EN
Maximizing Bigsky in the efficient delivery of the event, management course in international hospitality management Maria Paz A. Castro EN

 

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