Culinary Students’ Career Intention in the Hospitality Industry: The Importance of the Work Environment During Practical Training


  • Siti Nurhanifah Sulong Universiti Teknologi MARA Cawangan Terengganu
  • Norhaya Hanum Mohamad Universiti Teknologi MARA Cawangan Terengganu
  • Siti Nor Fadillah Ahmad Shariff Universiti Teknologi MARA Cawangan Terengganu
  • Aniza Arifin Universiti Teknologi MARA Cawangan Terengganu
  • Malisa Sahila Abdul Manap Universiti Teknologi MARA Cawangan Terengganu



Work Environment, Culinary, Career Intention, Practical Training, Hospitality Industry


The main objective of this study is to examine the importance of work environment during students’ practical training toward students’ career intention in the hospitality industry. This study uses a quantitative method through the distribution of self-administrated questionnaire surveys. Convenience sampling was selected from 159 culinary arts students at UiTM Cawangan Terengganu Kampus Dungun (UiTMCTKD). This sampling design was selected due to its high efficiency. The students had completed their practical training 2 weeks prior to data collection. Descriptive and inferential analyses were used to interpret the data. Findings from this study revealed that work environment influences students’ career intention toward pursuing employment in the hospitality industry after graduation.   Keywords: Work Environment, Culinary, Career Intention, Practical Training, Hospitality Industry


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