The craft training requirements of the hotel and restaurant sectors of the hotel and catering industry

The subject of this thesis is an evaluation of college-based and industry-based craft training courses designed for those wishing to become professional chefs and waiters. The main issues addressed are the effectiveness of college-based craft training courses in meeting the future requirements of the hotel and catering industry, the needs of the employer and the future career horizons of craft students once they leave college.
Having identified the main issues for research, the ways of
evaluating college-based craft courses are considered. The thesis is presented in seven parts. Each section or chapter is concerned with a particular facet of the environment in which craft courses operate and their purpose. Research methods included surveys, field research, desk research, interviews and participative observation. At the outset, the reasons are outlined why the thesis is of importance to the writer as a craft lecturer and the likely benefits that may accrue to those who design and teach craft courses are discussed. This is followed by a description of how the data were gathered. An overview of recent research into craft training and education then follows as a basis for further development and application.
An audit is made of the commercial, economic and manpower predictions for the industry; and this is followed by a discussion on technological developments, eating fashions and eating trends that will inevitably have an effect upon craft training. A profile of craftspeople in the industry is presented and predictions made of numbers required within the different industrial sectors. An analysis is made of the tasks and skills needed, and areas of knowledge considered by craftspeople as essential in the performance of their work. This leads into a consideration of the college environment, craft courses, their design, structure and content. Teaching approaches are discussed, together with the personal development of those who teach craft subjects. The findings are then brought into the context of the different views held by those involved in catering training and education; this sets the scene for the drawing together of the key findings and conclusions.

This thesis is submitted for the CNAA Degree of Master of Philosophy.