TVET Graduates as a Feeder for Hospitality Workforce Bubble:  A disruption in culinary workforce supply chain

Nor Hafizah Mazlan; Wan Rusni Wan Ismail; Nur Aqilah Shabudin; Elyssa Maisarah Ahmad Russlin

doi:10.21834/e-bpj.v8iSI15.5084

Authors

Nor Hafizah Mazlan Faculty of Hotel and Tourism Management, Universiti Teknologi MARA Cawangan Pulau Pinang, Malaysia
Wan Rusni Wan Ismail Faculty of Hotel and Tourism Management, Universiti Teknologi MARA Cawangan Pulau Pinang, Malaysia
Nur Aqilah Shabudin Faculty of Hotel and Tourism Management, Universiti Teknologi MARA Cawangan Pulau Pinang, Malaysia
Elyssa Maisarah Ahmad Russlin Faculty of Hotel and Tourism Management, Universiti Teknologi MARA Cawangan Pulau Pinang, Malaysia

DOI:

https://doi.org/10.21834/e-bpj.v8iSI15.5084

Keywords:

Internship, Students’ Intention, Career, Hotel Industry

Abstract

Internships play a significant role in students' development as they help to prepare the student for real-life work experience. This research is carried out using a quantitative method, and data are collected from culinary art students before and after their internship, and the differences are recorded. A total of 70 students are involved in this study, and to ensure the validity of the findings, the same group of students is required to answer the survey. Findings indicate significant differences in students' intentions after the internship due to problems related to bullying, sexual harassment, long working hours, and hijab discrimination.

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