The relationship between hospitality training and the needs of the labour market in selected hotels in Kampala

Abstract

This thesis was done under the title; "The relationship between hospitality training and the needs of the labour market in selected hotels in Kampala". The purpose of this study was to investigate whether training conducted in middle level hospitality training institutions in Uganda meets the needs of the labour market in the hotel sector. The study was directed by three objectives that involved establishing the needs of the labour market in the hotel sector, examining how hospitality training is conducted in training institutions and identifying whether and where there are gaps in the training system in relation to the needs of the labour market in the hotel sector. The study was based mainly on a descriptive research design. Two training institutions and two hotels were selected because of their proximity to Kampala and accessibility to the researcher. The sample size was 52 respondents; composed of 34 learners, six instructors, two administrators, five trained hotel employees and five line managers/supervisors. Both simple random and purposive sampling techniques were used. Data were finally sorted, edited, coded and analysed qualitatively. The results of the study indicated that hospitality training institutions lacked adequate facilities to train and equip learners with knowledge, skills, attitudes and values needed in hotels. The discrepancies were identified in terms of inadequate training curricula, insufficient and inappropriate tools/equipment and materials in the training institutions and weak linkages between the training institutions and the hotels. The results from the study indicated that, the training methodology was more teacher-centered than learner centered. The learners did not seem to own their learning. In addition, it was established that learners undertook industrial training at the end of their training period in institutions and the industrial training in the work places had a short period of 3-4 months. Assessment and evaluation of learners in training institutions was through examinations with no consideration of learners' progression in practical activities assigned to them at school and their ability to demonstrate their knowledge in the work places. In light of the above findings, the researcher's recommendations included the following; equip hospitality training institutions with appropriate tools, equipment and materials, plan, review & develop curriculum to meet the changing skill needs in the hospitality industry, promote collaborative staff and student exchanges between institutions and hotels for better skill learning and application, integrate business & entrepreneurship training into hospitality training for income generation and subsidization of training expenses, increase on time allocated for industrial attachments, increase motivation of employers for effective collaborative industrial training.