On the Job Training as an indicator of professional success (OJT- 30 students respondents)

Introduction:
The Hotel and Restaurant Management curriculum provides a synthesis of different skills, concepts and principles specializing in hospitality training. It involves the study and application of practical and managerial knowledge’s and functions such as hotel and restaurant operations, culinary arts, food service , hospitality education and research that are essential in preparing the students to adapt future restaurateurs and hoteliers. Why study on-the-job training? Although this educational form is widespread, and acknowledgement as significant, little is known about the why’s and how’s of it. Our study in a stockroom was initial effort to make visible to research and educational communities an actual instance of on-the-job-training. We wanted to go beyond general description and make available a detailed analysis of training and learning processes as they occur in the day-to-day working environment: How does the workplace support such learning? What devices do worker-trainers use to help newcomers acquire the knowledge and skills the job requires? How is training field into ongoing work activities? Our effort to unpackaged the “black box” of workplace training had broader objective as well. Educational research has traditionally focused on the schools. Most of what we know about teaching and learning processes devices from studies in academic classrooms. A decade of interdisciplinary research on everyday cognition, however demonstrates that school, based learning, and learning in practical settings, has significant discontinuities. We can no longer assume that we discover about learning in schools is sufficient for a theory of human learning. Nor can we make substantial progress towards improving school effectiveness without a better grasp of what makes