Competencies framework for culinary profession in Malaysian hotel sector

• Main Author: Suhairom, Nornazira
• Format: Thesis
• Language: English
• Published: 2016
• Subjects: L Education (General)
• Online Access: http://eprints.utm.my/id/eprint/77981/1/NornaziraSuhairomPFP20161.pdf; http://eprints.utm.my/id/eprint/77981/; http://dms.library.utm.my:8080/vital/access/manager/Repository/vital:92957

Growth of luxurious culinary tourism in Malaysia has created new paradigms focusing on competencies of culinary professionals in the hotel sector. However, there are no guidelines to define and measure these competencies. Hence, the research proposed a Star-Chef Competency Model as a competency framework and basis for developing an instrument to measure competency as well as competency profile. This study employed an exploratory sequential mixed method design comprising qualitative document analysis and interviews with culinary experts followed by a quantitative survey administered to culinary professionals in 4 and 5 starred hotels. From the qualitative data, six constructs comprising Technical, Non-technical, Personal Quality, Self-Concept, Physical State and Motives were identified as elements in the framework of Star-Chef Competency Model. Based on this framework, a three-staged instrument testing were carried out to develop the Star-Chef Self-Assessment Tool (SC-SAT) which utilized the Winstep 3.72.3 software for Rasch analysis. In the first stage, 203 items from the instrument was tested on 35 respondents. The second stage refined the instrument where 164 items from the instrument was re-tested with 42 respondents. Finally, 159 items was re-tested on 111 respondents. Data from the final version of SC-SAT had an item reliability of 0.94 with item separation index of 4.02, and person reliability as 0.99 with person separation index of 8.78. For unidimensionality, the raw variance explained by measures was 41.8%. Unexplained variance in the 1st contrast of 5.5% was obtained. Statistically, results showed that SC-SAT instrument was improved from stage one to three upon review. Utilizing the SC-SAT instrument, 20% of 35 respondents were identified as superior performers in the first instrument testing stage. In the second stage, 17% of 42 respondents superior performers were identified. Finally, 15% of 111 respondents were identified as superior performers in the third stage. These results led to the development of competency profiling for culinary professionals. The competency profiling showed that majority of culinary professionals have a high mastery level. The study recommends that the framework of Star-Chef Competency Model be the basis for developing instrument to measure competencies of culinary professionals.