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 4.1.
Table 4.1: Response Rate
| Instrument | Target Response | Actual Response | Response Rate |
| Questionnaires | 12 | 12 | 100 |
| Interview Guide | 12 | 12 | 100 |
| Total |
Source: Primary Data 2018
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%.
4.3 Finding on the demographic characteristics of respondents
This section describes the Demographic characteristics of the respondents.
| Response | Frequency | Percentage | |
| Male | 9 | 75.0 | |
| Female | 3 | 25.0 | |
| Total | 12 | 100.0 | |
Source: Primary Data
According to the findings of the study the total number of respondents were 12, while in analyzing the different categories. It was revealed that 75% of the respondents were male while only 25% were female.
4.3.1 Findings on the Age category of respondents
| Response | Frequency | Percent | |
| 30-39 years | 6 | 50.0 | |
| 40-50 years | 3 | 25.0 | |
| Above 50 years | 3 | 25.0 | |
| Total | 12 | 100.0 | |
Source: Primary Data
According to the findings in the study majority 50% of the respondents were in the age Brackets of 30-39 years, while 25% were in the age Brackets of 40-50 years, while only25% were in the age Brackets of Above 50 years.
4.3.3 Findings on the Academic qualification
| Academic qualifications | Frequency | Percentage | |
| Diploma | 3 | 25.0 | |
| Degree | 6 | 50.0 | |
| Masters | 3 | 25.0 | |
| Total | 12 | 100.0 | |
Source: Primary Data
According to the findings in the study majority 50% of the respondents were degree holders, 25% were diploma holders and only 25% were master’s degree holders.
4.4 Findings on kind of academic qualification do you consider before employing a chef at this hotel
| Response | Frequency | Percentage | |
| Certificate | 6 | 50.0 | |
| Diploma | 3 | 25.0 | |
| Degreee | 3 | 25.0 | |
| Total | 12 | 100.0 | |
Source: primary data
According to the findings in the study it is indicated that 50% of the respondents indicated that they employ a certificate Holder in the Hotel, 25% indicated a degree holder and the remaining 25% stated diploma.
4.5 Findings if the Hotel considers experience before employing chefs
| Response | Frequency | Percent | |
| Valid | Yes | 12 | 100.0 |
Source: Primary Data
According to the, Table there was an overwhelming response of 100% that Hotels fist considers experience before employing chefs. It is therefore imperative for the university graduates to have experience.
4.5.1 Findings if the training institution are doing enough to ensure they put right chefs in the market
| Response | Frequency | Percentage | |
| yes | 4 | 33.3 | |
| No | 8 | 66.7 | |
| Total | 12 | 100.0 | |
Source: Primary Data
According to the findings in the study majority 66.7% of the respondents stated that training institutions are not doing enough train chef, while only 33.3% of the respondents accepted the fact that training institutions are doing enough.
4.5.3 On finding if the organization normally finds it necessary to train chefs before employing
| Response | Frequency | Percentage | |
| yes | 12 | 100.0 | |
Source: Primary Data
On findings out if the organization finds it necessary to train chefs before employing them it was revealed that there was 100% acknowledgement that the organization finds it necessary to first train chefs before employing them.
4.5.4 Findings on the kind of skills offered by the Hotel during training of employees
| Response | Frequency | Percentage |
| cooking skills, I.T Skills, Cookery Terminologies | 6 | 50.0 |
| H.A.C.C.P, Food Quality, Food Cost | 3 | 25.0 |
| Hands on skills, | 3 | 25.0 |
| Total | 12 | 100.0 |
Source: Primary Data
According to the findings in the study , it has been indicated that majority 50% of the respondents started that employees are trained on ; cooking skills, I.T Skills, Cookery Terminologies, while 25% also asserted that workers are trained on ; H.A.C.C.P, Food Quality, Food Cost and the rest of the respondents asserted that employees are training on Hands on skills.
4.5.5 Findings on what training Hotels can use to give the Hotels a finished chef
| Response | Frequency | Percentage |
| Research on current Food Trends, offer practical training to chefs, practice H.A.C.C.P | 6 | 50 |
| Attend the theory of cooking | 3 | 25.0 |
| Employ experienced chefs in training students | 3 | 25.0 |
| Total | 12 | 100.0 |
Source: Primary Data
According to the findings in the table majority 50% of the respondents stated that ; Research on current Food Trends, offer practical training to chefs, practice H.A.C.C.P, while 25% of the respondents stated that students should be taught on theory of cooking.
