Assessing TVET Graduates in Hospitality Management: Balancing Theoretical Knowledge and Practical Skills for Industry Success

This research analysed the steadiness linking theoretical knowledge to practical skills for Technical and Vocational Education and Training (TVET) graduates in hospitality Management in the Western Region of Ghana. It explored how theoretical knowledge provided the foundation for understanding industry standards, management principles, and regulatory frameworks. A quantitative research methodology was utilized, whereby Cochran’s sample size determination formula aided in the selection of 200 TVET graduates, instructors and industry-based supervisors. Three sampling techniques; stratified, purposive and convenience were utilized in the selection of respondents and solicit for primary data using a questionnaire whilst data was analysed using SPSS. The TVET institutions faced challenges in achieving a balance in theory and practice which often resulted in a mismatch between industry expectations and graduate competencies. Overemphasized theory resulted in graduates who possessed solid foundational knowledge but lacked hands-on experiences needed for operational roles. Industry collaboration, through internships and apprenticeships, played a crucial role in bridging this gap. Conclusively, a balanced curriculum, incorporating both theoretical and practical elements, are key to producing well-rounded graduates. Effective collaboration between institutions under TVET and the industry stakeholders was considered vital to ensure that training programs aligned with current industry demands. Commendably, curriculum development and industry partnerships can better prepare graduates to balance theory and practice in the hospitality industry, which can enhance employability and contribute to the sector's growth.