Research proposal
CHAPTER FIVE
SUMMARY, DISCUSSION OF FINDINGS, CONCLUSIONS AND
RECOMMENDATION
5.1 Introduction
This chapter comprises of summary of the study findings, discussion of findings, conclusions and recommendations.
5.2 Summary of the findings
The section presents the summary of findings according to the study objective.
5.2.1 To examine characteristics of the cookery content of the various curricula of the different Hotel training institutions in Uganda.
The study results indicates that 75% institution out of 4 agreed that it trains students in bakery to become chefs, this results shows that the schools trains students to become chefs in cookery, this view was also in line with the findings of , Burns, Palmer and Cooper, (2010) observes that chef’s job and the profession in its entirety is defined as a dynamic and progressive world where not only certain people will have to survive to thrive in. A Chef duty is vast that entails selection and training of cooks, doing food preparation and developing trendy recipes, presentation of meals to guests, menu planning, inspecting cooking equipment, ordering food and supplies and ensuring kitchen safety standards, this therefore indicates that chefs jobs is large and therefore it is imperative for the chefs to learn different skills, this findings is also in line with the findings that 50% institution out of 4 agreed that they train students in hygiene as a target course to become chefs, this is also in line to Reese, (2013), further notes that knife skills, butchery, handling kitchen paperwork, managing people, managing the business as well as managing the gross profits are components of the whole function.
The findings of the study indicate that in regarding the academic qualifications, that the chefs need to be admitted most of the institutions indicated that, according to the findings of the study, 4 indicating 100% institutions admit students after O’level. According to the findings of the study, it indicates 100 %( 4) institutions admit students after A’ level. According to the findings of the study, it indicates that 75% (3) institutions admit students after certificate. According to the findings of the study, it indicates that 25% (1) institution admit students after diploma, this findings was also in line with, Koenigsfeld, Perdue, Woods and Youn (2012), indicates that education level of the respondents is essential to enhance the confidence of the chefs to manage complexity in the food industry, this was also in line with the findings which indicates that 25% (1) institution offer 5 course units in year one,25% (1) institution offers 6 course units, 25%(1) offer 8 course units and 25%(1) offer 10 course units , the view was also further shared by Smilow and McBride (2010) who indicated that it is possible to transform passion for food into a career. What is important is how an individual render the enthusiasm for flavor into a satisfying profession.
Chefs are also given training on sanitation as indicated by the fact that, 2 (50%) believe that sanitation should not miss in the content of chefs, this was also stated by Nelson and Dubson (2001), further noted are graduates of worth and retention of those graduates in the industry. It is imperative to appreciate that chefs require training and knowledge along their career to develop. Pratten, (2003a) notes that gaining familiarity with food ingredients and their usage, the preparation, maintaining nutritive value and related knowledge, to satisfy the ever-changing taste demand of the customers and to be competent within the industry and on the same note Palmer et al. (2010), indicates that training as further explained includes and not only the cooking skills and techniques but also to infuse an individual with the Chef culture.
The study results also further indicate that 25% (1) institution offer 7 course units in year one,50%(2) institutions offers 6 course units, 25(1) offer 8 course units and 25%(1) offer 10 course units, the results further shows that indicates that 25% (1) institution offer a total number 12 course units throughout their training program of chefs, 25% (1) offer 13 units throughout their training program of chefs,25%(1) offer a total number of 15 units throughout their training program of chefs and 25% (1) offer a total number of 18 units throughout their training program of chefs, this results was also further in line with Pratten (2003b) stated that the formal trainings for Chef nowadays are gained through college course in food preparation and hygiene, Krause (2013) argues that to develop professionally or to plan the career activity and getting better at or mastering in a job requires acquisition, attention and refinement of skills and knowledge, the study further indicates that Mullen, (2008) notes that training makes chef get their own work trajectories in and this is only achievable by providing adequate learning activities and resources. Further trainings have been an ongoing dynamic cycle to cope with changing job demands and work specifications.
Fundamentally, training constitutes three key elements i.e. substantive knowledge, skills and values. He explains further that the substantive knowledge is key for day to day the practice in the profession whereas skill component offers the ability to apply knowledge to practice. The values component is integral in fostering career values for necessary success.
- The job requirements of a chef in the various five-star hotels in Uganda
The findings for the study indicate that all the four institutions,100% (four) revealed that the institutions offer culinary art as a course unit. The results further indicate that all the four institutions,100% (four) revealed that they traditional cooking as a course unit and the study further indicates that all the four institutions,100% (four) revealed that they international cooking as a course unit, all the four institutions,100% (four) revealed that they pastry as a course unit, the results further show that Koenigsfeld, et al., (2012) further indicates that job competency expectations of chefs and actual job competencies achieved by the chefs during their college training, the higher the chance for greater work achievement, lower employee turnover and higher job satisfaction, Goodman & Sprague (2001) in their study found that graduates will be in the industry longer if they develop a firm base of understanding and principles of what is expected of them by the industry. Despite the fact that hospitality industry operates in a very competitive and fluidly environment, catering must be more focused to very dynamic consumer trends whose tastes are preferences change with introduction of new menu items and food presentations, as a chef, the competitiveness of a chefs job makes it mandatory for continuous improvement with updates and should always be in the frontline to take up the challenges (Manzoori-Stamford, 2013) so that they contribute to the general success of the organization. The results further indicate that, out of the four institutions,75% (3) revealed that HACCP is a special qualification concerning chef. In the other results further, out of the four institutions,50% (2) revealed that soft skills is a special qualification concerning a chef, the findings results indicates that Chefs may advance to climb higher to head Chefs in their career, or opt for business as caterers or personal Chefs by becoming entrepreneurs or instructors in culinary training programs. Opportunities may come up as consultants in kitchen design or food product or equipment sales. Some may choose to remain as Chef in food service management positions, or assume corporate level positions to oversee several restaurants of food service facilities or develop recipe or menu and even designing concepts.
- To relate the characteristics of the cookery curricula to the job requirements of Chefs in the five-star hotels in Uganda.
The results indicate that out the four chefs, 2 (50%) suggested that costing has to be given to chefs, out the four chefs, 2 (50%) suggested that soft skills as a skill has to be given to chefs in order to become effective, Ernest et al., (2004), indicates that human resource allocation has been recognized in many business fields such as transportation, health care, hospitality and tourism industry.
The study results further indicate that out of the four managers,75% (3) train chefs in practical skills, out of the four managers,25% (1) give training in people skills, out of the four managers,25% (1) train chefs in I.T knowledge, this is also in line with Kayoko et al., (2011) who indicates that Conventionally, human resource allocation decisions are usually made according to the experience of the institutional manager. It is important and complex issues that the procedure of tasks and skills of human resource must be evaluated and taken into account together.
Out the four chefs, 2 (50%) suggested that practical and resource management as a skill has to be given to chefs in order to become effective, this is also in line with Adrina, Roberto, Maura, (2011), who indicates that success of human resource allocation is attributed to how to deal with human resource management which is a key issue in order to increase the satisfaction and the profit of the organization. task allocation between different personnel members is highly dependent on their skills. Kayoko et al., (2016), in hotel industry where a primary consideration is efficiency and customer satisfaction, great importance is placed on suitable allocation of human resources.
The study results also shows that, out the four chefs, 1 (25%) suggested that dual training system must be given to chefs in order to become effective, this is also indicates that Hodges & Burchell, 2013), who states that the resource that has special skills required by the task should be assigned (He continue that among the service industry, in tourism and hospitality management, the allocation of hotel staff is one of the most encountered problems, the staff that has the right skills to deal with the task should be allocated without overwork. On the same note Rainsbury et al., (2013) indicates that the nature of work in the hotel industry requires skilled workers to compete in the global economy. In reviewing literature, some authors define ‘technical’ skills, as those skills that involve an element of physical exertion or technical aspects of performing a job as ‘hard’ and on the same note, Zagonari’s (2009) analysis of education and training in the hotel industry highlighted that not only are high quality standards associated with skill specialization but also: “policies on hospitality education and training should provide a balance between professional skills, basic knowledge, thematic specialization: students should reach professional skills in order to meet the current qualitative need of firms.
- Conclusion
The study made the following conclusions in line to the study results;
The study concludes that chefs are trained in all areas related to cooking like Baking, hygiene, traditional, international cooking and any other skill that is relevant for them to learn in order to improve their skills in learning.
The study also concludes that all institutions offer training to chefs in offer culinary art as a course unit, traditional cooking as a course unit, international cooking as a course unit and pastry as a course unit.
The study also concludes that the necessary requirements for academic qualifications by the academic institutions for the chefs included, O’level, A’level, certificate and diploma academic qualifications.
Results shows that all the four institutions believed in field attachment as qualities and ethics of a chef and the institutions further all the institutions believe in in industrial training as qualities and ethics of a chef and (one) of them believed in computer knowledge as qualities and ethics of a chef.
- Recommendations of the study
The study made the following recommendations;
The study recommends that chefs should be trained in all areas related to cooking like Baking, hygiene, traditional, international cooking and any other skill that is relevant for them to learn in order to improve their skills in learning.
The study also recommends that all institutions should offer training to chefs’ areas of culinary art as a course unit, traditional cooking as a course unit, international cooking as a course unit and pastry as a course unit.
Results further recommends that the necessary requirements for academic qualifications by the academic institutions for the chefs should be reduced only to 0’elevel as raising the academic levels to very high levels may make many students who have the capability to being good chefs to be included.
The study further recommends that there is need to further train chefs on the modern cooking methods so as they are in position to follow the modern trends of cooking.
