Elemen Keusahawanan dalam Bidang Kulinari

  • Mohamad Izzuan Mohd Ishar Jabatan Pendidikan Teknikal dan Kejuruteraan, Fakulti Pendidikan, Universiti Teknologi Malaysia (UTM)
  • Mohd Khata Jabor Jabatan Pendidikan Teknikal dan Kejuruteraan, Fakulti Pendidikan, Universiti Teknologi Malaysia (UTM)
Keywords: keusahawanan, kulinari, kerangka keusahawanan kulinari, graduan kulinari, pengukuran tahap keusahawanan

Abstract

Kewujudan jurang antara jangkaan pelajar kulinari dan realiti pasaran kerja telah menyebabkan pelajar berdepan dengan halangan untuk memasuki atau menyambung kerjaya di dalam industri yang sama. Oleh yang demikian, keusahawanan merupakan salah satu pendekatan yang terbaik dalam mendidik pelajar kulinari untuk bersedia untuk menghadapi sebarang kemungkinan selepas bergraduasi. Namun, tiada garis panduan untuk menentukan dan mengukur tahap keusahawanan pelajar kulinari. Oleh itu, penyelidikan ini bertujuan untuk mengenal pasti elemen-elemen keusahawanan dalam kulinari. Hasil penyelidikan ini adalah sebuah kerangka keusahawanan kulinari. Sampingan dari penyelidikan ini adalah untuk membina instrument pengukuran tahap keusahawanan kulinari serta menghasilkan profil keusahawanan kulinari bagi pelajar kulinari. Penyelidikan ini menggunakan kaedah kualitatif pada fasa pertama melalui analisa dokumen dan temu bual bersama graduan dan ushawan kulinari. Di akhir penyelidikan ini akan memperoleh satu kerangka keusahawanan kulinari yang turut digunakan bagi menghasilkan instrumen pengukuran tahap keusahawanan kulinari pada penyelidikan fasa kedua.

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Published
2018-02-12
How to Cite
Mohd Ishar, M. I. and Jabor, M. K. (2018) “Elemen Keusahawanan dalam Bidang Kulinari”, Malaysian Journal of Social Sciences and Humanities (MJSSH), 3(1), pp. 100 - 133. doi: https://doi.org/10.47405/mjssh.v3i1.51.
Section
Articles