1

KNOWLEDGE, UNDERSTANDING, AND APPLICATION OF

INDUSTRIAL TRAINING TOWARDS CATERING STUDENTS’ AT
FPTV, UTHM

Abdul Wafi Abdul Rahman 1, *, Adibah Aishah Md Sahak2, Abdul Rasid Abdul
Razzaq3, Syed Shikh Syed A. Kadir4, Mohd Akmal Rohiat5, Raden Mohd Farhan
Helmy Raden Ismail6, Laila Sari Bahanin7
1, 2, 3, 4, 5, 6
Department of Vocational Education (Catering), Faculty of Technical and Vocational Education,
Universiti Tun Hussein Onn Malaysia, 86400 Parit Raja, Batu Pahat, Johor, Malaysia
7
Universiti Tun Hussein Onn Malaysia, 86400 Parit Raja, Batu Pahat, Johor, Malaysia
E-mail: wafi@uthm.edu.my *
*Corresponding Author

ABSTRACT
Industrial Training Course is essential and give the positive impact for the curriculum of
bachelor’s degree program at Tun Hussein Onn University Malaysia (UTHM. This study aimed to
look at knowledge, understanding and application of industrial training to catering students at the
Faculty of Technical and Vocational Education, University of Tun Hussein Onn Malaysia (UTHM).
This study is descriptive study that used a five -point Likert scale questionnaire as an instrument. A
total of 66 final year students from the Vocational Catering program were used as the study sample.
The collected data were analyzed using Statistical Package for the Social Science version 23.0 for
Windows (SPSS). The results show that the level of knowledge, understanding and application of
industrial training is high with a mean score 4.29. In addition, catering students also know that
knowledge, understanding and application of industrial training were positive to enhance their
academic performance and achievement in the program. The results of this study can serve as a guide
for exposing students to the real work environment to be better prepared for the future.

Keywords: Knowledge, understanding and application, industrial training, catering students’

INTRODUCTION local and foreign tourists around the world

The world is becoming more densely
populated with increasing population every
year whereas foodservices are now part of
gaining worldwide attention due to the
diverse customer demands. Umor [1] stated
that the food and beverage industry is the
focus as it is one of the major contributors
to a nation's economic strength. Quah [2]
mentioned that there is no denying the
quality and quality of the food products is
the focus of the restaurant selection but the
quality of customer service in the restaurant
is a major pillar. As a result, the increase of
demonstrates that the food and beverage
industry and food service sectors are
interfering with the industry's desire to find
knowledgeable and highly skilled workers.
Annuar [3].
Universiti Tun Hussein Onn Malaysia
(UTHM) is the public university in
Malaysia that category as Malaysia
Technical University Network (MTUN)
which is offer a Bachelor of Vocational
Education (Catering) with honours in 2011,
Hiyang [4]. In line with the industry sector's
need for skilled labour, each institution
 2

offering culinary programs such as hotel student’s understanding and catering

and catering programs from the certificate student’s application of industrial training.
level, diploma or undergraduate degree The duration of industrial training
produces students who are capable, capable relatively short which causes certain
and highly skilled in various aspects to employers’ undesirable to accept students
meet high demand from the industrial for doing training in their organizations,
sector. Therefore, the Bachelor of Ismail [8]. Meanwhile, there is an issue that
Vocational Education (Catering) with students are unable to accepted knowledge
honours was developed to produce and comprehension due to students’ bad
knowledgeable and skilled students in attitude towards the instructions and task
catering and culinary. It is also will given by the employer. The negative and
generate national income and national bad behaviour will affect the students’
aspirations. performance.
According to Hanafi [5], the various In a study of Latif [9] examine the
problems experienced by students relationship between knowledge and
undergoing industrial training raise many attitudes of students in industrial training
questions. Referred to Mohd Barkhaya [6], showed that significant positive correlation
the issue of unemployment is very common between students' knowledge and attitudes
each year for new graduates. This is helped to improve student achievement,
because many students are still weak in especially achievement in industrial
their skills, lack of confidence to training.
communicate, lack of preparation to find a While See [10], found that in his study
job and there is high competition between to see the factors that influence the
the graduates to grab a job. However, Jalani improvement in learning outcomes and
[7] explained that the government student engagement in project-based
implements the Structured Internship learning models that factors in the
Program (SIP) led by Talent Corp in implementation of effective industrial
collaboration with the Ministry of training programs can enhance student
Education Malaysia (MOE), graduates will interest and motivation.
get early exposure to the world of work In addition, industrial training giving a
before graduation so that they are more lot of useful and valuable experiences are
competitive and have skills that meet the gained as a third-party supply of footwork
needs. industrial sector to reduce the into the workplace. Meanwhile, can help
unemployment rate in Malaysia. Therefore, build confidence with the experience and
the purpose of this study is to identify the knowledge students gain from industry
catering student’s knowledge, catering training.
 3

Therefore, this study is to find out and (strongly agree). Data were analysed using
identify the catering students’ knowledge, IBM Statistical Software (SPSS) version 23
understanding and application of to obtain mean information, standard
undergoing industrial training. deviation, frequency, and percentages.
According to Mangkau [14], The pilot
study was conducted on a small scale
METHOD
before the actual study was carried out. The
study was conducted to look at the
Methodology can be considered as a
reliability of the questionnaire and the
chapter that will plan the implementation of
feasibility of the study to be conducted.
the study in preparation for launching the
Abdullah and Wei [15], the pilot study was
study. The design of the study is very
aimed at determining whether the items that
important in determining whether the
had been adapted in the questionnaire
findings of the study will be valid and
needed to be retained or modified. This
reliable, Said [11].
pilot study was conducted to enable
The study population is final year
researchers to identify the weaknesses and
students from Bachelor of Vocational
strengths of the research instrument and
Education (Catering) undergraduate student
then improve it so as not to affect the
at FPTV, UTHM who has undergone
results of the study. A total of 16 students
industrial training. The type of sampling
were selected to be respondents in
used is simple random sampling. According
conducting this pilot study. item.
to Siyoto [12], the subjects in the sample
had all the characteristics of the study
RESULTS AND DISCUSSION
population. The sample size was based on a
population of 79 catering students.
This section discussed the research
Researchers only took 66 catering students
objectives and research questions. The
as samples.
research objectives are: (1) to identify
The questionnaire method is a
catering students’ knowledge of industrial
commonly used method for obtaining the
training, (2) to identify catering students
required data and the data obtained is also
understanding of industrial training, (3) to
easy to process and analyse. Yahaya, [13].
identify catering students’ applications of
The researcher divided the questionnaire
industrial training.
into eight sections namely A, B, C, D, E, F,
Table 1 and Table 2 shows the
G and H. There were five levels of
demographic distribution of respondents’
agreement that ranged from scale of 1 to
gender and races.
scale 5 which is 1 (strongly disagree), 2
Based on the Table 1, data obtained for
(disagree), 3 (neutral), 4 (agree) and 5
the total respondents of 66 catering
 4

students, 13 (19.7%) were male while 53 training. This result ties well with Sapuan
(80.3%) were female. [16] students need many sources of
Table 1. Gender knowledge to solve related problems
Gender Respondent Percentage (%)
Based on the Table 2 show information
Male 13 20
about the number of people who are in the
Female 53 80
catering student cohort 8 and 9 of a total of
Total 66 100.0
61 (92.4%) Malay, 2 (3.0%) of Indian and 3 through the use of various elements to
(4.5%) are the others. obtain information related to the task and

Table 2. Races
indirectly this can stimulate critical and
Races Respondent Percentage (%) creative thinking of students to manage the
Malay 61 92 information obtained. This statement agreed

Indian 2 3
by Nurkaliza et. al [17], that industrial
training programs have been proven to help
Others 3 5
develop various additional skills to students
Total 66 100.0
such as time management, verbal
communication skills and group work
skills.

The first research objective is to identify

catering students’ knowledge of industrial
training. The results of the respondents
Based on Table 3, The findings show that
students' knowledge of industrial training is
at a high level with a mean score of 4.00.
Item 3 “I can follow the right way of
working according to the rules set by a
training organization” had the highest mean
score of 4.44. Meanwhile, item 6 “I
regularly practice to improve my
knowledge and skills without being asked
by the supervisor” posted a lower mean
score than the other 4.14 items. In addition,
other items have high mean scores.

The result show that overall, the

researcher found that the students agreed
the knowledge in the field of catering
increased while undergoing industrial
 5

Table 3. The Mean Score Of Catering Students’

Knowledge Of Industrial Training
The second research objectives to identify No Item Mean Tendency
Level
catering students’ understanding of 1 I have enough 4.15 High
knowledge in food
industrial training. Based on Table 4 shows
preparation.
that students' understanding of industrial 2 I was able to 4.38 High
improve my
training is high with a mean score of 4.00. knowledge of
cooking techniques
Item 5 “I can adhere to the work ethic and based on my
experience in
culture by understanding what the employer industrial training.
3 I was able to 4.44 High
has set” and item 7 “Training organization follow the proper
procedures in
leaders always provide additional
accordance with
information when teaching” had a mean the rules set by a
training
score of 4.41. Meanwhile, item 2 “I organization
4 I was able to 4.27 High
understand the knowledge of kitchen generate new ideas
through the work I
appliance layout I learned at university” did while in the
industry training
had a lower mean score compared to the because of my
other items of 4.24. In addition, other items knowledge of
catering.
have high mean scores. 5 My knowledge of 4.27 High
catering in the
The result show that overall, the field of medicine
has helped me in
researcher found that the students agreed completing my
assignments after
the understanding in the field of catering undergoing
industrial training.
increased while undergoing industrial 6 I regularly train to 4.14 High
training. The result similar with Hassan improve my
knowledge and
[18] indicates that the level of skills without
being asked by my
understanding of students in understanding supervisor.
7 A clean, 4.42 High
the tasks given by the employer is comfortable
workplace helps
satisfactory. Where this situation is me to develop new
knowledge.
important to produce graduates, who can
balance the way of working and co-
management of industrial organizations. Table 4. The Mean Score Of Catering Students’
Understanding Of Industrial Training
 6

No Item Mean Tendency

Level
1 I can understand the 4.32 High
The third research objective is to job that the
identify catering students’ applications of employer offers.
2 I understand the 4.24 High
industrial training. The Table 5 shows that knowledge of
kitchen appliance
the application of catering to Industrial layout I learned at
university.
Training students is high with a mean score 3 I'm able to adhere to 4.32 High
and practice training
of 4.00. Items 3 were “I was able to apply organization
management
basic tasks such as vegetable cutting, procedures because
cooking during industrial training”, item 5 I understand it
4 Experience in 4.30 High
was “I was able to apply safe food industrial training
has helped me to
preparation methods” and item 6 was “I better understand
the scope of work.
was able to apply work that involved 'hands 5 I can adhere to my 4.41 High
work ethic and
on' as practiced at universities in training culture by
understanding what
organizations ”had a mean score of 4.33. my employer has
meanwhile, item 7, “I am able to reduce set.
6 Training 4.33 High
errors while performing tasks with the organization leaders
always provide
current knowledge and understanding” had additional guidance
when giving
a lower mean score compared to the other instruction that
makes me
items of 4.23. Overall, the results for mean understand the
tasks that need to
score the is high for catering students’ be done.
applications of industrial training. 7 Training 4.41 High
organization leaders
The result show that overall, the always provide
additional guidance
students agreed that they can apply the when giving
instruction that
knowledge from the class by undergoing makes me
understand the tasks
industrial training in the field of catering. that need to be done.
The results of the study clearly show that because, students agree they can generate
students can apply knowledge related to the new ideas by applying the teachings learned
field of catering when implementing in the university such as decorating food,
industrial training at a very satisfactory fruit carving and bread preparation.
level. This finding is supported by a study
by Ahmad [19] and Abd Hamid et. al. [20],
the approach of supervisors as mentors is to
monitor the progress of students undergoing
industrial training. With the supervision of
a mentor, students can improve themselves
to improve their skills and abilities. This is
 7

Table 5. The Mean Score Of Catering Students’ training on students who have undergone
Application Of Industrial Training
industrial training. Researchers recommend
No Item Mean Tendency
Level
1 I was able to generate 4.27 High
new ideas in food
decoration by
applying the lessons
learned at university

CONCLUSION 2 I was able to do new 4.00 High

things like fruit
Based on the findings and the results of carving, preparing
these discussions it can be concluded that bread while
undergoing industrial
through industrial training students are able
training.
to enhance their knowledge, understanding
3 I was able to apply 4.33 High
and apply what is learned at university basic tasks such as
during industrial training. In conclusion, the vegetable cutting,

knowledge, comprehension, and application cooking during

industrial training.
of catering to industrial training is in good
4 I was able to apply 4.30 High
order with a high tendency level. Industrial two aspects of
training plays an important role in exposing learning at a time,
students to the real work environment. namely the theory
and practice aspects
Therefore, students will better prepare for
of industrial training.
the future. In this regard, industrial training
5 I was able to apply 4.33 High
is excellent as it enhances the ability of how to prepare a safe
students to work as students with meal to eat.

knowledge of food preparation, students 6 I was able to apply 4.33 High

for hands-on work as
understand and can apply it during
learned at university
industrial training. in training
In the future, researchers who wish to organizations
improve this case study can conduct 7 I can minimize 4.23 High
mistakes while
research on all students at UTHM. This is
performing tasks with
because it can expand the number of
existing knowledge
respondents. The researcher also and understanding.
recommends that in the future, the next to the other researchers to use the live
researcher may study in more detail the interview method of the selected
relevant factors in this case study. This is respondents to collecting and analysing data
because there are many factors that to avoid fraudulent answers from a
influence the effectiveness of industrial questionnaire.
 8

for Engineering Technology

Students in Universiti Tun
Hussein Onn Malaysia. Volume
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