Open AccessEffectiveness of Hospitality Programme Design in Developing Skills among the Graduates from Vocational Education and Training in Arusha Region, Tanzania
Author(s) -
Sharifa Mbagga,
Joseph M. Malusu,
Eugene Lyamtane
Publication year - 2021
Publication title -
international journal of medical science and clinical invention
Language(s) - English
Resource type - Journals
eISSN - 2454-9576
pISSN - 2348-991X
DOI - 10.18535/ijmsci/v8i11.06
Subject(s) - hospitality , vocational education , nonprobability sampling , tanzania , human resources , medical education , medicine , tourism , management , psychology , sociology , pedagogy , socioeconomics , political science , population , environmental health , law , economics
Tourism and hospitality sector in Tanzania contributes to 18 percent of the Gross Domestic Product (GDP) and about 10 percent employment rate in the country. However, industry professionals are complaining about the quality of human resource from training institutions. While some authors have addressed the quality of human resources in relation to graduates’ skills possession using the managers, trainers and the nature of services they render, the researcher could not find a study that has addressed the issue in relation to programme design from the trainers, heads of department and hotel managers. This study was set to answer the main research question: How is VET hospitality programme designed to contribute to skills development among the graduates in Arusha region? The study employed convergent design to assess VET hospitality programme design in developing skills among the graduates. Participants were obtained through simple random sampling of training institutions and purposive sampling of hotels belonging to HAT in Arusha region. Data were collected through semi structured interview with the hotel managers and heads of department, structured interview with the trainers and content analysis of programme document. Data were analyzed by transcription of data from the interviews. Programme activities were used to analyze the collected data and used for data interpretation. Interpretation and discussion of data analysis results were summarized and compared with the reviewed literature and theories. The findings for this study indicated that VET programme for Food and Beverages Service and Sales and Front Office Operations are well designed to enhance skills development among the graduates and if well implemented should lead to the acquisition of hospitality knowledge, skills, values and attitudes. English and communication skills, as a supporting course needs to be structured for implementers to understand designated learning outcomes, learning activities, teaching and training methods and assessment activities.