The effects of personality traits and attitudes on student uptake in hospitality employment

Teng, Chih‐Ching

doi:10.1016/j.ijhm.2007.07.007

Cited by 118 publications

(139 citation statements)

References 28 publications

(64 reference statements)

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“…For example, students are easily uninspired and lack of interest in their activities if they are treated as aliens and seldom given trustworthy tasks like permanent employees. Therefore, they may not be able to show their true quality on the job as suggested by Teng (2008).…”

Section: Student Qualitymentioning

confidence: 99%

“…Most of these studies critically discussed the change of attitude that should be possessed by students when they complete the training. Students may possess good attitudes, better skills and maturity, but their mood (anxiety, job satisfaction, perception and efficiency) may change unconsciously throughout the period (Teng, 2008). These findings demand further research to be done especially in developing a theoretical framework of industrial training in relation to smart partnership.…”

Section: Introductionmentioning

confidence: 99%

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Assessing Students’ Knowledge and Soft Skills Competency in the Industrial Training Programme: The Employers’ Perspective

Chiu¹,

Mahat²,

Rashid³

et al. 2016

RES

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The importance of developing soft skills competency among students should be the priority of all the Higher Educational Institutions (HEIs) in order to ensure their graduates are marketable. Therefore, it is essential for HEIs to distinguish the knowledge and soft skill levels of their students so that strategies and intervention could be implemented to rectify their capabilities. The main purpose of this study is to evaluate the knowledge and soft skills competency from the employer's viewpoints on the Universiti Utara Malaysia (UUM) students participating in the industrial training programme. A total of 438 employers from different industrial backgrounds had participated in this study. A questionnaire consisting of five dimensions of soft skills which are basic knowledge, communication skills, practical skills, leadership, and attitude was utilized to collect data. The results of this study indicate that the employers were satisfied with the knowledge and soft skills competency portrayed by UUM students in preparing themselves for the real work environment. The employers from the service sectors were satisfied with students' performance in all dimensions of soft skills measured. However, employers from the factory and commerce sector perceived as moderate satisfaction for all dimensions of soft skills. Additionally, the employers of the factory and commerce sector assessed by giving the lowest satisfaction score for "hands-on" skills, but generally they satisfied with the students' communication skills. The information gathered can provide important insights from the perspective of organizations which is valuable in improving the overall hard and soft skills competency for future professionals and managers.

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Section: Student Qualitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Assessing Students’ Knowledge and Soft Skills Competency in the Industrial Training Programme: The Employers’ Perspective

Chiu¹,

Mahat²,

Rashid³

et al. 2016

RES

View full text Add to dashboard Cite

show abstract

“…industry remains a highly labor-intensive sector of the economy; human resources and human-related factors easily contribute 90% or more to the success or failure of hospitality industry operations [10]. Rapid growth in the hospitality sector and foodservice industry in Taiwan has led to an increased awareness of the importance of foodservice quality.…”

mentioning

confidence: 99%

Foodservice Quality: Identifying Perception Indicators of Foodservice Quality for Hospitality Students

Ko¹,

Su²

2014

FNS

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This study uses an expert perspective to identify indicators of foodservice quality as perceived by hospitality students. A 3-round modified Delphi method and an expert panel comprising culinary arts instructors, master chefs with >10 years of experience, and senior foodservice industry executive managers were used to define and identify these indicators. The developed foodservice quality framework includes 2 categories, the product and customer, which comprise 57 indicators in 6 dimensions. The results of this study provide a clear direction for further studies and applications for hospitality professionals, educators, and students.

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“…Prospective hospitality managers should feel a desire to help other people. Several studies (Hjalager, 2003;Teng, 2008) have emphasized the importance of this prospective hospitality managers' personality trait. Students' essays express an opinion that no one is perfect, even a manager, but everyone has to be psychologically ready to strive and achieve the goal by determining methods how to do that.…”

Section: • the Component Of Personality Andmentioning

confidence: 99%

Students' Opinions about the Prospective Hospitality Manager's Competitiveness During Pedagogical Experiment

Īriste¹,

Katane²

2017

Research for Rural Development

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Academic staff of higher education institutions has to extend students' vision and promote their variability of views on competitiveness in order to promote prospective hospitality managers' competitiveness. The aim and goal of academic activities of the university teaching staff is to search for appropriate or relevant means and provide the necessary conditions to foster the students' thinking and understanding of the concept of 'competitiveness' according to a new paradigm of this notion. The pedagogical experiment was carried out at the Latvia University of Agriculture. The aim of the study was to promote the opinions' change regarding the notion of prospective hospitality managers' competitiveness; the developed competitiveness self-assessment method was used as a pedagogical tool. The results of the research (the concluding statistics of the Wilcoxon test and the Sign Test) show that the students' opinions regarding the notion of prospective hospitality managers' competitiveness have significantly changed before and after their competitiveness self-assessment. Thus the theoretically grounded method of competitiveness self-assessment approved by students and experts, including a questionnaire of the students' survey, significantly extended the students' vision as a pedagogical tool influencing the opinions regarding competitiveness notion among representatives of the prospective hospitality managers' profession.

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The effects of personality traits and attitudes on student uptake in hospitality employment

Cited by 118 publications

References 28 publications

Assessing Students’ Knowledge and Soft Skills Competency in the Industrial Training Programme: The Employers’ Perspective

Assessing Students’ Knowledge and Soft Skills Competency in the Industrial Training Programme: The Employers’ Perspective

Foodservice Quality: Identifying Perception Indicators of Foodservice Quality for Hospitality Students

Students' Opinions about the Prospective Hospitality Manager's Competitiveness During Pedagogical Experiment

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