Research consultancy

Research consultancy

CHAPTER FOUR

DATA PRESENTATION, ANALYSIS AND INTERPRETATION OF FINDINGS

4.1 Introduction

The study was set to examine the cookery curriculum content of selected hotel training institutions vis a vis the requirements of chefs in five-star hotels in Uganda. This chapter presents, analyses and interprets findings according to the study objectives. It contains the response rate, demographic information of respondents, findings according to objectives of the study and research hypotheses. Results on objectives and hypotheses are presented using descriptive and inferential statistics.

4.2 Response Rate

Twelve (12) questionnaires were distributed to respondents. Out of the 12 questionnaires, twelve (12) were returned fully completed, giving a response rate of 100%. The details are shown in the table.

Table 4.1: Response Rate

Source: Primary Data 2022

The findings from the table above indicate that the percentage of the returned questionnaires was 100%. This finding therefore according to Amin, (2005) indicate that the response rate was good and therefore the study could be conducted since the response rate was above 70%.

Frequency Table for section A (principals) Identification Number

Source: Primary Data

The study results for the study indicates that all the Identification Number indicates that all the numbers of the principals were 25% of the people.

This table indicates the number of principals who participated in the study

Source: Primary Data

According to the findings in the study, there were 4 principals who answered the questionnaire, this made 100% of the respondents were principals.

Findings on the academic qualification the institution offer to graduates

Source: Primary Data

According to the findings in the study, all the 4 institutions offer certificates indicating 100%. According to the findings in the study, all the 4 institutions offer diplomas indicating 100%

According to the findings in the study, two institutions offer bachelors indicating 50%

According to the findings in the study, one institution offers.

Findings on the position of the respondents in the institution

Source: Primary Data

According to the findings in the study, all the four respondents targeted filled the questionnaires where one was the principal, two were heads of departments and one was a tutor/lecture

Finding on the demographic characteristics of respondents

This section describes the Demographic characteristics of the respondents.

Findings on the Gender of respondents

Source: Primary Data

According to the findings of the study the total number of respondents were 4 in this section, it was revealed that 25% of the respondents were male while only 75% female.

Findings on whether institutions specifically training students to become chefs

Source: Primary Data

According to the findings of the study, all the 4 100% institutions agreed that they train students to become chefs.

Findings on which courses targeted to bring out a chef.

Source: Primary Data

According to the findings of the study, 3 indicating 75% institutions agreed that they train food production as a target course for students to become chefs.

Study visits as a target course for chefs

Source: Primary Data

According to the findings of the study, 1 indicating 25% institution agreed that it train students with study visits to become chefs.

DTS as a target course for chefs

Source: Primary Data

According to the findings of the study, 1 indicating 25% institution agreed that it train students with study visits to become chefs.

Bakery as a target course for chefs

Source: Primary Data

According to the findings of the study, 3 indicating 75% institution out of 4 agreed that it train students in bakery to become chefs.

Hygiene as a target course for chefs

Source: Primary Data

According to the findings of the study, 2 indicating 50% institution out of 4 agreed that they train students in hygiene as a target course to become chefs.

Findings on level of students’ institution admit for training of chefs

Source: Primary Data

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.

Findings on the number of Cookery course units offered in year one

Source: Primary Data

According to the findings of the study, it 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 .

Findings on number of Cookery course units offered in year one

Source: Primary Data

According to the findings of the study, it indicates 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 .

Findings on the total number of Cookery course units throughout the training program

Source: Primary Data

According to the findings of the study, it 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.

Findings on the qualities and ethics of a chef DTS

Source: Primary Data

According to the findings of the study, out of the four institutions 50% (two) of them believed in DTS as qualities and ethics of a chef.

Field Attachment

Source: Primary Data

According to the findings of the study, out of the four institutions25% (one) of them believed in field attachment as qualities and ethics of a chef and three 75% did not.

Source: Primary Data

According to the findings of the study, out of the four institutions25% (one) of them believed in field attachment as qualities and ethics of a chef and three 75% did not. According to the findings of the study, out of the four institutions25% (one) of them believed in industrial training as qualities and ethics of a chef and three 75% did not. According to the findings of the study, out of the four institutions25% (one) of them believed in computer knowledge as qualities and ethics of a chef and three 75% did not.

Findings on whether the following programme /syllabus of these cookery units are offered

Source: Primary Data

According to the findings of the study, all the four institutions,100% (four) revealed that they offer culinary art as a course unit. According to the findings of the study, all the four institutions,100% (four) revealed that they traditional cooking as a course unit. According to the findings of the study, all the four institutions,100% (four) revealed that they international cooking as a course unit. According to the findings of the study, all the four institutions,100% (four) revealed that they pastry as a course unit.

Findings on the special concerning the qualification of the chef

Source: Primary Data

According to the findings of the study, out of the four institutions,75% (3) revealed that HACCP is a special qualification concerning chef.

Source: Primary Data

According to the findings of the study, out of the four institutions,50% (2) revealed that soft skills is a special qualification concerning a chef.

Source: Primary Data

According to the findings of the study, out of the four institutions,25% (1) revealed that field attachment is a special qualification concerning a chef and three did not agree.

Practice and experience

Source: Primary Data

According to the findings of the study, out of the four institutions,25% (1) revealed that field practice and experience concerns a chef and three did not agree.

Source: Primary Data

According to the findings of the study, out of the four institutions,25% (1) revealed that one has to specialize in a particular modular and three did not agree.

Source: Primary Data

According to the findings of the study, out of the four institutions,25% (1) revealed that refresher courses is a special qualification concerning a chef and three did not agree.

Frequency Table for section B (Hotel managers)

Source: Primary Data

According to the findings of the study, out of the 4 managers,75% (3) were male and 25% was a female.

Source: Primary Data

According to the findings of the study, out of the four managers50% (2) revealed that their age lies between 30-39, 25% (one) was between 40-49 and 25% (one) was above 50 yrs.

Source: Primary Data

According to the findings of the study, out of the four managers75% (3) revealed that they hold a bachelor and one 25% holds a masters.

Findings on the qualifications they consider before employing chefs

Source: Primary Data

According to the findings of the study, out of the four managers75% (3) revealed that they consider certificate holders.

Source: Primary Data

According to the findings of the study, out of the four managers,25% (1) revealed that they consider diplomas holders.

Source: Primary Data

According to the findings of the study, out of the four managers,50% (2) revealed that they consider bachelors holders and two consider any provided the person has good skills.

Findings on whether they normally consider experience before employing chefs

Source: Primary Data

According to the findings of the study, all the four managers,100% (4) revealed that they consider experience before employing chefs.

Findings on whether the training institutions are doing enough to put the right chefs in the market

Source: Primary Data

According to the findings of the study, out of the four managers,50% (2) revealed that the institutions are doing enough to put right chefs on market and. 50% (2) said they are not doing enough.

Findings on whether they find it necessary to train chefs before employing them

Source: Primary Data

According to the findings of the study, all the four managers,100% (4) agreed that it is necessary to train chefs before employing them.

Findings on which training is given to chefs

Source: Primary Data

According to the findings of the study, out of the four managers,75% (3) train chefs in practical skills. According to the findings of the study, out of the four managers,25% (1) give training in people skills. According to the findings of the study, out of the four managers,25% (1) train chefs in I.T knowledge

Source: Primary Data

According to the findings of the study, out of the four managers,25% (1) train chefs in I.T knowledge. According to the findings of the study, out of the four managers,50% train chefs in HACCP and 50% didn’t mention it.

Source: Primary Data

According to the findings of the study, out of the four managers,25% (1) give chefs a training in kitchen etiquette.

Source: Primary Data

According to the findings of the study, out of the four managers,25% give chefs a training in attitude.

Resource and equipment handling

Source: Primary Data

According to the findings of the study, out of the four managers,25% give chefs a training in resource and equipment handling.

Source: Primary Data

According to the findings of the study, out of the four managers,25% give chefs a training in customer care skills.

Food quality and control

Source: Primary Data

According to the findings of the study, out of the four managers,25% give chefs a training in food quality and control.

Source: Primary Data

According to the findings of the study, out of the four managers,25% give chefs a training in food quality and control.

Findings on what the institutions should do to ensure they produce good chefs research

Source: Primary Data

According to the findings of the study, out of the four managers,25% mentioned that the institutions should do research to ensure they produce good chefs.

Employ experienced chefs

Source: Primary Data

According to the findings of the study, out of the four managers,75% mentioned that the institutions should employ experienced chefs to teach the students to ensure they produce good Chefs.

Source: Primary Data

According to the findings of the study, out of the four managers,50% mentioned that the institutions should emphasize practical in order to produce good chefs.

Collaborate with hotels

Source: Primary Data

According to the findings of the study, out of the four managers,25% mentioned that the institutions should collaborate with hotels to produce good chefs.

Theory of Cooking

Source: Primary Data

According to the findings of the study, out of the four managers,25% revealed that the theory of cooking should not be ignored.

HACCP

Source: Primary Data

According to the findings of the study, out of the four managers,25% revealed that HACCP is very important when it comes to good chef.

Frequency Table for section c (chefs)

Findings on the gender of the chefs who responded 

Source: Primary Data

According to the findings of the study, out of the four chefs,75% were male and 25% were females.

Findings on their age

Source: Primary Data

According to the findings of the study, out of the four chefs,75% were under 30 years and the 25% between 40-49.

Findings on the qualifications of chefs has a Certificate holder

Source: Primary Data

According to the findings of the study, out of the four chefs,25% were certificate holders.

According to the findings of the study, out of the 100%,50% chefs were diploma holders. According to the findings of the study, out of the 100%,50% chefs were bachelor holders.

Findings on the course/skill acquired by the chef food production

Source: Primary Data

According to the findings of the study, all the four chefs did food production.

Pastry and baking

Source: Primary Data

According to the findings of the study, all the four chefs did pastry and bakery as a course indicating 100%.

Source: Primary Data

According to the findings of the study, out of the four chefs, 3 (75%) did hygiene and sanitation.

Source: Primary Data

According to the findings of the study, out of the four chefs, 1 (25%) acquired entrepreneurship skills.

Customer care

Source: Primary Data

According to the findings of the study, out of the four chefs, 1 (25%) acquired customer care skills.

Findings on which training institution the chefs went or studied from

Source: Primary Data

According to the findings of the study, out of the four chefs, 2 (50%) went to Uganda Hotel and tourism institution, 1 (25%) went to YWCA and one (25%) went to jimmy ssekasi institute of catering.

Findings on which course was taken at the training institution

Source: Primary Data

According to the findings of the study, out of the four chefs, 3 (75%) did a diploma in institution catering and hotel management, and one (25%) did a diploma in food production

Source: Primary Data

According to the findings of the study, all the four chefs, (100%) revealed that the institutions did enough to make them who they are.

Findings on the kind of training given at the institute. industrial training

Source: Primary Data

According to the findings of the study, all the four chefs, (100%) revealed that they went under industrial training

Source: Primary Data

According to the findings of the study, all the four chefs, (100%) revealed that they went under industrial field attachment. According to the findings of the study, out the four chefs, 3 got soft skills and I did not get. According to the findings of the study, out the four chefs, only 1 was trained by dual training system. According to the findings of the study, out the four chefs, only 1 was trained in cookery.

Source: Primary Data

According to the findings of the study, out the four chefs, only 1 was trained in HACCP. According to the findings of the study, out the four chefs, only 1 was trained in customer care skills. According to the findings of the study, out the four chefs, only 1 was trained in customer care skills. Food costing and quality control skills.

Findings on the skills that should be given to a chef in order to be effective costing

Source: Primary Data

According to the findings of the study, out the four chefs, 2 (50%) suggested that costing has to be given to chefs. According to the findings of the study, out the four chefs, 2 (50%) suggested that soft skills as a skill has to be given to chefs in order to become effective. According to the findings of the study, 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. According to the findings of the study, out the four chefs, 1 (25%) suggested that dual training system must be given to chefs in order to become effective

Source: Primary Data

According to the findings of the study, out the four chefs, 3 (75%) suggested that HACCP skills s must be given to chefs in order to become effective. According to the findings of the study, out the four chefs, 1 (25%) believe that field attachment will help a chef to become effective. According to the findings of the study, out the four chefs, 1(25%) believe that customer care skills will help a chef to be effective.

Findings on the content should not miss in a training of a good chef sanitation and hygiene

Source: Primary Data

According to the findings of the study, out the four chefs, 2 (50%) believe that sanitation should not miss in the content of chefs

Source: Primary Data

According to the findings of the study, out the four chefs, 3 (75%) believe that computer studies  should not miss in the content of chefs

Source: Primary Data

According to the findings of the study, out the four chefs, 1 (25%) revealed that theory of cooking should not miss in the content of chefs

Source: Primary Data

According to the findings of the study, out the four chefs, 1 (25%) revealed that HACCP should not miss in the content of chefs

Source: Primary Data

According to the findings of the study, out the four chefs, 2 (50%) revealed that food preparation and preservation should not miss in the content of chefs.

Source: Primary Data

According to the findings of the study, out the four chefs, 1 (25%) revealed that food costing and store management should not miss in the content of chefs.

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.