EXPLORING DECLINE IN CULINARY STUDENT’S INTEREST IN ENTERING THE CULINARY INDUSTRY
DOI:
https://doi.org/10.55197/qjssh.v6si3.1015Keywords:
compensation, work-life balance, career, advancementAbstract
The purpose of this study is to investigate the reasons behind the decline in culinary students' interest in the field. Compensation, work-life balance, and professional growth prospects are the three primary criteria that this study identifies as influencing students' aspirations to pursue a career in this sector. The research methodology involves a quantitative approach through the supervision of culinary students at Universiti Teknologi MARA (UiTM) Puncak Alam. Data analysis using Pearson's correlation test and multiple regressions to measure the relationship between the variables studied. The research results show that work-life balance has the most significant influence on students' intentions to pursue a career in the culinary industry, followed by compensation. Meanwhile, career development opportunities have a weaker relationship with those intentions. This research demonstrates that culinary students have a greater impact on financial remuneration and well-being than they do on the long-term prospects for professional advancement. Therefore, to draw and keep new employees, the culinary business promotes better work-life balance and a more attractive benefits package. To make the culinary sector more appealing to recent graduates, educational institutions should also improve their course of study and training programs to provide students a more realistic view of the field.
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