THE INFLUENCE OF ACADEMIC QUALIFICATION AND INDUSTRY EXPERIENCE ON FIRST-LEVEL EMPLOYEES: A STUDY IN THE HOTEL INDUSTRY OF MALAYSIA

ABSTRACT

This study aims to understand the employees' competencies in the Malaysian Hotel Industry. The variables are examined in a limited number of hotels since the purpose is to gain a better understanding of the preferences and practices among the hotels. The study uses a cross-sectional design with the periods of data collection extending over 6 weeks. The study revealed that the industry experience was very important to all areas (restaurant, kitchen, housekeeping, and front office areas).  On the number of years of work-related experience required, the respondents preferred that the restaurant front-line employees had a minimum of 5 years of experience. Meanwhile, for academic qualifications, the respondents indicated that academic qualifications were very important for the kitchen, restaurants, and front office front-line employees.  However, academic qualifications were considered slightly lower in importance for the housekeeping employees. This study provides some information on hospitality literature that can be used for future practice and further research.