Factors affecting application of food and bevarage service techniques by public technical institution graduates in five-star hotel restaurants in Nairobi
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Date
2012-04-12
Authors
Muchiri, Mary Wangechi
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Abstract
Students who are on industrial attachment in the hotels have expressed concern over under-utilization of the skills acquired as well as being exposed to new ways of performing the tasks. They exhibit low morale after the period due to the disconnect that exists. The government also spends huge amounts of money on human resource and development as well as on physical facilities in training of the graduates. The output is therefore wanting and it handicaps the realization of vision 2030 where tourism is targeted as the third sector to push Kenya to middle income economy. The main purpose of this study was therefore to evaluate the application of food and beverage service techniques taught to public technical institution graduates in the Five Star Hotel restaurants in Nairobi.
The objectives were to establish the effects of the relevance of the curriculum on the application of food and beverage service techniques; to determine the effects of technology on the application of food and beverage service techniques; to assess the effects of training methodology on the application of food and beverage service techniques and to establish the effects of level of training of trainers on the application of food and beverage service techniques at the five star hotel restaurants. The study reviewed literature on relevance of the curriculum, level of training of trainers, technology and adequacy of training tools. The population of the study was the food and beverage managers, supervisors and the waiting staff of five star hotel restaurants based in Nairobi. A sample of 50% respondents was drawn using stratified, and simple random sampling procedure from a population, which was heterogeneous. The researcher used questionnaires and observation checklist as data collection tools. The questionnaire was pre-tested to ensure clarity of the questions.
Data were analyzed using statistical package for social sciences (SPSS) and Chi-square to test the hypothesis. It was presented in form of frequency distribution tables, pie charts and bar graphs. Under each of the findings, percentages were used to interpret the data. Analyzed data were presented in a research thesis report and submitted to Kenyatta University for academic purposes. It was expected that it would be used for policy formulation, creation of private public partnership and as a' basis for strategy formulation in curriculum development. It was found out that there was a correlation on poor performance of graduates in the hotel restaurant and curriculum taught chi square = 8.84 P = 0.043, similarly there was a high significant relationship between increased service costs due to trial and error and curriculum, chi square = 10.372 p =0.006, loss of jobs in the hotel industry was also related to curriculum chi square = 7.302, p = 0.026, and loss of confidence in the training college was also highly related to curriculum taught and its application. It was concluded that the curriculum taught was not relevant, the technology used in training was obsolete and the training methodology ineffective. The recommendations were that the trainers should be exposed more to the dynamic industry in form of in-service courses and scholarships abroad in order to keep abreast with the fast changing trends.Technology needs to be upgraded in the training institutions as well as in methods of training to help trainees internalize the operations.
Description
Department of Hospitality Management,84p.The TX 925 .M8 2011
Keywords
Tablle servie, Waiters, Waitresses