EFFECT OF CURRICULUM COMPONENTS ON QUALITY OF FOOD AND BEVERAGE TRAINING IN TECHNICAL AND VOCATIONAL EDUCATION AND TRAINING INSTITUTIONS IN WESTERN REGION, KENYA

Abstract

The graduates from Technical and Vocational Education and Training Institutions (TVET), are not always absorbed into the hospitality industry. This study sought to establish the effects of curriculum components on quality of Food and Beverage training at selected TVET institutions in Western region of Kenya. The study’s main objective was to establish the effect selected curriculum components have on the quality of Food and Beverage training in TVET institutions. The specific objectives of the study were to establish the effect of curriculum content, perceptions, availability of teaching resources and management support on quality of Food and Beverage training at selected TVET institutions in Western region of Kenya. The study was informed by human capital theory. The study adopted a descriptive survey design. The target population was a total of 327 respondents, 300 of whom were trainees while 27 were trainers. Sample size was 180 respondents included 21 trainers and 159 trainees. The study then used stratified, simple random sampling, purposive sampling technique to select respondents. A questionnaire for trainers and trainees was used in data collection. Expert judgement was used to validate the instruments and Cronbach alpha coefficient was used to determine reliability. Data was analysed using descriptive and inferential analysis. Data was presented in form of tables. From the regression model, is (R2 = .767) showing that curriculum components accounted for (76.7%) variation in quality of Food and Beverage training. There was a significant effect of curriculum content (β1=0.131), availability of teaching and learning resources (β3=0.202), respondents perceptions (β2= -0.076) and management support (β4=0.202) on quality of Food and Beverage training at selected TVET institutions in Western region of Kenya. The curriculum content, availability of teaching and learning resources and management support had positive influence the quality of Food and Beverage training. The study recommends that there is need for TVET institutions to restructure their programmes to be receptive to the needs of the job market, especially the industry’s ever-changing needs. The government should