Purpose -The purpose of this paper is to identify the gaps between the importance perceived and the competence gained by the hospitality students in terms of the employability skills. Design/methodology/approach -Questionnaires were distributed to 841 hospitality students in five regions in Malaysia. Descriptive and inferential statistics were used to analyze the data. Findings -The findings show that there are significant differences between importance perceived and competence attained in teamwork, leadership, basic, technical skills and ethical skills. Additionally, the finding of this study indicates that the culinary and bakery students perceive that they are not given adequate exposure to possess such skills. It is important to ensure that graduates are equipped with the twenty-first century skills such as problem solving and analytic, decision making, organization and time management, risk taking and communication.Research limitations/implications -The findings provide insights to curriculum developers and policy makers on the appropriate interventions that need to be taken to improve the employability skills of the graduates. Originality/value -An original contribution is made by linking employability model to TVET sector.
Malaysia needs high skilled workforce to support growth of the industry. With dynamically changing job market and progressive technological change, employees are expected to keep abreast of global economics. In the process of achieving the status of developed nation by the year 2020, Malaysia needs to restructure its workforce to ensure that middle level workers are highly skilled. Current job environment demands multi-task and skills. Thus, university graduates must be prepared to meet the demand especially in the hospitality industry. The purpose of this study is to identify the level of employability skills in the hospitality field. This research applied quantitative methodology. The respondents consist of final year students in bakery and culinary programme. Stratified sampling was used to select students in hospitality programs from 22 vocational colleges in Malaysia. Questionnaires were distributed to 841 students in five regions which are Central, South, North, East and East Malaysia (Sarawak) in Malaysia. Descriptive analysis was used to analyse the quantitative data. The results showed that the level of hospitality employability skills among vocational students in Malaysia were at high level of competence (93.2%). The research has brought meaningful implications for hospitality vocational students, employers and policy makers.
Safety practices of tourism products have been a huge reason to choose from. Lacking of good safety practices might become disadvantages for the tourism industry. This study aims to examine the perception of local tourists on the safety practices applied by the tourism industry. The perception has been examined on the three aspect, (1) safety practices in terms of accommodation; (2) safety practices in terms of accessibility; and (3) enforcement practices by local authorities. A total of 30 respondents consists of local tourists that visited Malacca City were involved. Descriptive analysis of mean and percentage was employed to test the objectives. The results showed that local tourists were concerns of the accommodation quality with mean of 4.03, make sure the vehicles were safe to access with mean of 3.97 and local tourist feel safer with local enforcement with mean of 4.06. Undeniable the safety practices of the tourism industry do give popular concerned among the local tourists.
Employability and the creation of a knowledge-based economy have become fundamental concerns in many countries, including Malaysia. Realizing the need to achieve a high-income economy, the Malaysian Government through its Eleventh Malaysia Plan (2016-2020) is transforming Technical and Vocational Education Training (TVET) by enabling industry-led approach is crucial to produce skills human capital that meet the industry demand and support the migration of all economic sectors towards knowledge intensive activities, in line with the aspiration to become a high-income nation by 2020. Technical and Vocational Education can play a major role in providing future workforce with employability skills. Therefore, the research aims to examine the differences in competency perceived level by gender for vocational students majoring in hospitality. Questionnaires were distributed to 841 hospitality students in five regions in Malaysia. Descriptive statistic and independent sample T-Test were used to analyse the data. The findings show that there is no significant difference between male and female. The mean score of male is higher than mean score of female. Thus, the result provides evident that male is more competent in hospitality employability skills compared to female student in vocational colleges. The findings provide insights to curriculum developers and policy makers on the appropriate interventions that need to be taken to improve the employability skills of the graduates.
Consumption of fast food among students regularly or uncontrolled can contribute to various long-term health problems in the future. This is because, fast food contains ingredients that can leave an impact on a person's health in the short term and also in the long-term if its intake is uncontrolled. There are various factors that influence these students in the selection of fast food. Therefore, this study was conducted to find out the awareness of fast-food intake among catering students and the relationship with fast food selection. This study was conducted based on a quantitative descriptive survey method using a questionnaire instrument and were analyzed descriptively and inferentially. The data obtained were analyzed using Statistical Package for the Social Sciences (SPSS) version 26 to obtain the mean values, standard deviation and Spearman Rank to see the relationship. Overall, this study shows that the main factors of fast-food selection among catering students are service factors and purchases incentives with means score of 4.29. While the level of awareness of students on the long-term effects of fast-food intake is high with mean scores 4.08. The results of this study are expected to help students to practice healthier food choices to prevent any long -term diseases and have a healthy survival in the future.
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