Browsing by Author "Tusiime, Grace"

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    Using project based learning model to enhance skills development amongst catering and hospitality students: a case of Kyambogo University, department of human nutrition and home economics
    (Kyambogo University (un published work), 2019-06) Tusiime, Grace
    This study was carried out at the department of Human Nutrition and Home Economics-Kyambogo University. The study was aimed at enhancing learner’s hands on skills by employing the Project Based Learning model (PBL) using The Hotel and Restaurant Attachment Project. The study focused on the students pursuing, Bachelor of Hotel and Institutional Catering (BHIC). The study was guided by four specific objectives which included; to enhance learners’ hands’ on skills in food preparation; enhance learners’ skills in marketing and general management; to enhance learners’ skills in accountability and book keeping and finally to evaluate the impact of the above strategies on learners’ hands on skills. A Participatory Action Research (PAR) design was employed with both qualitative and quantitative research approaches. The participants in the study included a class of 43 students, 27 members of staff (teaching and non-teaching staff), World of Work representatives and community members around the University who came in customers. Through observation and interviews, the findings from the study indicated that project based learning is relevant for the enhancement of the learners’ soft and hard skills which are important for gainful employment. The hard skills included food preparation, food and beverage service, table setting and accountability. The soft skills such as communications skills, conflict resolution and interpersonal skills were also developed. Regardless of the successes of the project, there were some challenges and limiting factors which included lack of infrastructure and unfavorable timetable. Taking into account of the opportunities and successes from the project, I recommend that the department should thus prioritize Project Based Learning and take steps to make the restaurant a fully-fledged business enterprise which will double as a training center for students of catering and hospitality studies.