Author

  • Arnieyantie Abdul Hadi

    • Faculty of Hotel and Tourism Management, Universiti Teknologi MARA Cawangan Pulau Pinang, Permatang Pauh, Pulau Pinang, Malaysia
    • Malaysia

  • Norfezah Md Nor

    • Faculty of Hotel and Tourism Management, Universiti Teknologi MARA Cawangan Pulau Pinang, Permatang Pauh, Pulau Pinang, Malaysia
    • Malaysia

  • Nur Syafiqah Mohd Yunus

    • Faculty of Hotel and Tourism Management, Universiti Teknologi MARA Cawangan Pulau Pinang, Permatang Pauh, Pulau Pinang, Malaysia
    • Malaysia

  • Nur Athirah Najihah Mat Radzi

    • Faculty of Hotel and Tourism Management, Universiti Teknologi MARA Cawangan Pulau Pinang, Permatang Pauh, Pulau Pinang, Malaysia
    • Malaysia

  • Teku Zariff Zaeimoedin

    • Faculty of Hotel and Tourism Management, Universiti Teknologi MARA Cawangan Pulau Pinang, Permatang Pauh, Pulau Pinang, Malaysia
    • Malaysia

  • Amirul Hakim Zulkifli

    • Faculty of Hotel and Tourism Management, Universiti Teknologi MARA Cawangan Pulau Pinang, Permatang Pauh, Pulau Pinang, Malaysia
    • Malaysia

Abstract

This study explored factors affecting student engagement and performance in Work-Based Learning (WBL) among culinary students at Universiti Teknologi MARA (UiTM), Cawangan Pulau Pinang Branch, using a qualitative approach. Semi-structured interviews with six (6) Diploma Culinary Arts students from the 2019 and 2020 WBL programs were analyzed through thematic analysis. The findings revealed crucial factors influencing engagement and performance. Positive aspects included a strong knowledge base, high discipline, effective time management, and proactive behavior. However, significant barriers such as sexual harassment and unfair treatment by supervisors were identified. The study also highlighted the importance of industry involvement and feedback for successful WBL experiences. To improve the WBL program, it is recommended to enhance collaboration with industry partners, systematically gather feedback, and adopt flexible program designs. Addressing these issues could significantly boost learning outcomes, performance, and overall student engagement in the WBL program.

Keywords

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How to Cite

Abdul Hadi, A., Md Nor, N., Mohd Yunus, N. S., Mat Radzi, N. A. N., Zaeimoedin, T. Z., & Zulkifli, A. H. (2024). Exploring Factors Impacting Student Engagement and Performance Towards Work-Based Learning Among Culinary Students. Information Management and Business Review, 16(3(I)S), 84-93. https://doi.org/10.22610/imbr.v16i3(I)S.3959

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Copyright (c) 2024 Arnieyantie Abdul Hadi, Norfezah Md Nor, Nur Syafiqah Mohd Yunus, Nur Athirah Najihah Mat Radzi, Teku Zariff Zaeimoedin, Amirul Hakim Zulkifli (Author)

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Published in

Vol. 16 No. 3(I)S (2024) Supply Chain Sustainability, Smart HRM & Inclusive Education View issue contents

Published

2024-10-07

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