Food and Beverage Training and Entrepreneurial Engagement among Diploma Graduates from Tertiary Institutions in Nairobi City County, Kenya
MetadataShow full item record
Entrepreneurship is recognized as a beacon of business start-ups. It drives individuals to realize their synergy, visualize and strategize / focus towards entrepreneurial path. It is a vibrant process aimed at creating economic returns through innovations. This study evaluated the effectiveness of skills acquired by Food and Beverage graduates from tertiary institutions in entrepreneurial engagements. In particular, the study investigated the direct effect of entrepreneurial training skills, internship exposure/job market and educational institution as a social network on decisions towards entrepreneurial engagements. Trainer’s demographics and pedagogy was used as the intervening variable. Theory of entrepreneurial competences, Human capital theory, Theory of Reasoned Action and Sociological theory were used to inform the study. An explanatory research design was adopted. Apart from graduates, lecturers from tertiary institutions that offer food and beverage courses also formed part of the respondents. Specifically, 14 institutions from Nairobi County were targeted for the study, which included two public universities, four private universities, three government technical institutions and five private training colleges. Fishers formula was used to derive the sample size from the population. Using purposive sampling technique and self-administered questionnaires, qualitative and quantitative data was collected. Descriptive and inferential procedures were used in data analysis. For quantitative data, Statistical Package for Social Sciences (SPSS) software was used, while for qualitative data, thematic analysis was used. Before testing the study hypotheses, diagnostic checks were done to ensure the suitability of the collected data in regression modeling. From the inferential analysis, the findings indicated that the independent variables training skills and internship exposure/job market do not have significant effects on entrepreneurial engagements with corresponding p-values 0.604 and 0.533, while educational institution had a significant effect with a p-value of 0.44. Using a step-by-step analytical approach, trainer’s demographics and pedagogy was found to act as an independent variable, not as an intervening variable. The study concluded that training is rich in content and well linked, however with limited need to plug gap of practical skills to reduce exam gurus oriented graduates. The study concluded that lecturers play a critical role in motivating/mentoring graduates to get involved in entrepreneurial activities through teaching methodology and nurturing of talents. The study recommends that the educational institutions should develop mentorship programs to nurture their graduates’ business engagement. Further, the training institution should embrace studies that follows graduate to establish the utilization of skills acquired during training. In addition, as a way of attracting more students to the hospitality industry, improvements such as curriculum adjustments, attachment/internship programs and social networking, should be considered by main stakeholders in the hospitality industry.