The HORECA industry is a very dynamic and extremely important area of the economy of European Union countries. The area of activity included in the sector is very wide, both from the point of view of the type of services performed as well as the type of entities that provide these services. The effectiveness and efficiency of entities operating in the industry depends on the quality of qualifications and competences of employees in the sector. In this project "Human resources of the tourist sector", attention was focused on persons conducting trainings in the area of identification of their necessary competences and indicating potential development paths. Specialists, masters, professionals, enthusiasts in the industry are the best people who should prepare human resources to take on a great adventure with the HORECA industry.
In order to identify the most important competences of potential trainers from the HORECA industry, this survey was developed. The results obtained from surveys and extended research will form the basis for elaborating in the international partnership a description of the qualification standard for the trainer in the HORECA industry. The developed description of the qualification standard for the coach will then be the starting point for the development of the training program. The developed material will allow for a quick response to emerging competence gaps associated with the development of the industry and will ensure a constant flow of highly qualified staff into specific areas that struggle with its lack, e.g. will allow faster and also professional preparation of the group of waiters in accordance with applicable standards.
The proposed list of tasks and learning outcomes will ensure the constant development of the HORECA industry, in addition, it will provide enormous support for its main pillars, ie hotel, restaurant and catering.
Professionally trained coaches based on the industry mission will capture and promote the most important values, including:
- care for the joint development and good of the HORECA industry,
- protection and the best quality of customer service,
- promoting best practices in the industry,
- and preserving the natural environment for future generations.
The offered trainings will have comparable quality in all its scope.
Coaches in the HORECA industry are masters in their profession who will pass the secrets of the industry with passion, and thus, will enable and cause the development of employees sought-after in the market, who will be inspired to improve and develop their skills. Including kitchen assistants , Kitchen Managers, chefs, , bartenders, baristas, sommeliers, waiters and others.
As part of the project "Human resources trainer of the tourism sector", a study was conducted on the expected, possessed and missing competences among trainers and educators in the HORECA industry. Experts, specialists, scientists associated with the HORECA industry and adult education as well as trainers, employees, students and employers took part in the research.
The main aim of the project was to develop a standard for the description of the qualification of a vocational trainer / VET in the HORECA industry, according to the EQF and a comprehensive training program for trainers, in order to increase the number of qualified professional trainers in the tourism sector. Based on our own experience and interviews with trainers addressed to HORECA, three profession standards have been distinguished, for which educational paths will be developed:
- trainer of cooking trades (training kitchen aids, chefs, chefs),
- trainer of bartending competitions (training bartenders, baristas, sommeliers),
- Waiter trainer (training waiters).
The study was conducted in three countries: Poland, Hungary and United Kingdom.
The research was conducted on the following groups:
- employers of the HORECA industry
- experts, specialists in the HORECA industry
- scientists connected with education in the HORECA areas
- trainers providing training for the HORECA industry
- HORECA employees
- students of hospitality departments
THE SCOPE OF THE TEST RELATED TO THE COMPETENCE OF TRAINERS:
- trainer of cooking trades (training kitchen aids, chefs of chefs),
- trainer of bartending professions (training bartenders, baristas, sommeliers),
- trainer of waiters (training waiters).
number of respondents:
- min. 80 CAWI surveys (online survey) in each country, min. 240 surveys in the project - quantitative research,
- min. 10 IDI in each country, min. 30 IDI in the project - qualitative research
- min. 3 focus groups (3-5 people on average) in each country, which means min. 9 focus interviews - qualitative research
- desk research in each of the 3 countries (comparative analysis)
The study was carried out in the period of January-March 2018. A relatively neutral date was set for the group of respondents in the HORECA group, where the workload is intensive throughout the year. In contrast, in the spring and summer period, the intensity of employees in the HORECA industry is increasing, thus the pre-season period is justified and does not constitute a time barrier for the group of respondents.
PURPOSE OF RESEARCH:
The purpose of international comparative research in partner countries (Poland, Hungary, United Kingdom) will be additionally an analysis of deliberately selected documents describing, among others, profiles, professional tasks, qualifications, which can be a reference point for creating a standard of professional competence for the trainer of the HORECA industry.In addition, the research aims to indicate the competence gaps of the trainer staff in the mentioned HORECA professions to identify the requirements and expectations regarding the desired qualifications in the three previously indicated HORECA training areas. The research also indicates key expectations of employers, employees, and adults who want to raise their professional qualifications in HORECA in relation to trainers conducting trainings, workshops and courses in the areas of HORECA professions.
The survey will also allow to identify the most important effects that should be included in the HORECA industry qualification standard. The assumptions of question areas in the survey were adopted from the knowledge and experience of partner countries' experts as well as generally known and accepted effects for trainer. Lack of the standard developed for the trainer in the HORECA industry has become a determinant to recognise all the effects of the trainer as significant effects that should be tested.
SUBJECT OF STUDY:
It was assumed that the competence requirements in comparative analysis would include:
• the area of requirements for trainer competences
• area of competence requirements specific to the HORECA industry
The basic research problems have been formulated in question form:
• In which national documents are the descriptions of the requirements covering the competences of the trainer and the industry?
• At what levels of EQF and NQF in the partner countries there are qualifications
related to the competences of the vocational education and trainer training in the HORECA industry ?
• What basic occupational activities should be performed in the area of coaching and specialist competences?
Research methods and techniques:
- The document research method (desk research) will be applied to the identification and analysis of selected documents describing eg. profiles, professional tasks, qualifications constituting a reference point for building a description, professional competence standard for the HORECA trainer.
- The CAWI method, IDI, focus interviews will be used as quantitative and qualitative research methods.
- CAWI survey method - a method of gathering information in quantitative market and public opinion surveys, in which the respondent is asked to complete the online survey
- preparation of an online survey
- embed it on the indicated website
- defining the method of reaching the respondents from the industry.
Respondent is asked to complete the online survey. The average duration of the survey is expected to be about 10 minutes.
Qualitative research: individual in-depth interviews and focus groups: research will be linked in content and scope with the online survey. This research method allows to deepen the discussed subject matter and to clarify, for example, the areas of competence, which is particularly noticed by the employer, competence deficiencies of particular groups of recipients. An individual interview is divided into two parts - a online survey and a conversation with an interviewer. The focus group is a meeting of 3-5 people that focuses on a deep discussion based on the survey. The discussion will be conducted using the meta plan method. During the conversation, the area of competence of HORECA trainers will be addressed in the reference: how is it, what are the problems (why it is not as it should be), how it should be and what are the conclusions and recommendations for the standards to be developed.
Expert method - as a supporting method will be used in formulating conclusions and recommendations.
It should be emphasised that currently no partner country has a separate occupation as a HORECA industry trainer, which adversely affects the quality of training services provided to hotel and catering staff.
The research will be conducted by experts from each partner organisation, and the summary of research results will include detailed results, a description of competency gaps among the trainers in the HORECA industry, as well as recommendations and guidelines for creating educational materials that will help to describe trainer qualifications.
The whole report will be presented at Conference in Hungary in June 2018.