A qualitative study of school-to-work transition experience of new culinary graduates towards a sustainable growth in the profession

• Main Authors: Suhairom, N., Musta’amal, A. H., Ismail, S., Wahid, N. H. A., Hamid, M. Z. A., Ali, D. F., Jambari, H.
• Format: Article
• Published: American Scientific Publishers 2017
• Subjects: L Education (General)
• Online Access: http://eprints.utm.my/id/eprint/75217/; https://www.scopus.com/inward/record.uri?eid=2-s2.0-85032173121&doi=10.1166%2fasl.2017.9486&partnerID=40&md5=b28d012c2d0513cf1a3318ba62e6e059

School-to-work transition experience during the early years of employment is important because it shapes the new graduates’ perceptions towards their sustainable growth in the profession. Youth employment has always been the primary concerns in the culinary industry as previous studies reported that...