Reliability and Validity Evidence of Instrument Measuring Competencies for Superior Work Performance
A competency assessment tool (The Star-Chef Self-Assessment Tool—SC-SAT) was developed and tested to measure employee’s competency-based on six elements which are the technical, nontechnical, personal quality, self-concept, physical state, and motive. The
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Introduction Economic growth and current development in the field of hospitality and tourism industry have impacted culinary as one of the industry’s important niche area. There are increased demands for high-skilled and competent culinary professionals working in the restaurant, catering, and hotels’ sector. However, the high turnover rate of culinary professionals in the industry was one of the most confounding employment issues for the culinary profession. Additionally, recent studies have shown that the culinary graduates and young chefs are lack of knowledge, skills and abilities in performing their job. Thus, this study concerns on measuring the mastery level of competencies required for successful career in culinary profession. It is beneficial to have a comprehensive competency measurement instrument developed specifically for the profession can be used to provide data on competencies of current employees that we have in the industry. The establishment of a genuinely valid competency-based assessment approach can yield great benefit, not only to the professions, but to the whole community (Greenstein 2012; Gonczi et al. 1993). Assessment should be precise, technically sound, producing accurate information for decision making in all circumstances (Dubois and Rothwell 2000; Stetz and Chmielewski 2015). The utilization of survey technique is communal among social science researchers as most of the data collection emphasizes on self-reported data. Nevertheless, the credibility of the instrument as a reliable and valid measurement tool is somehow flouted. It is important to consider the fact that identifying reliability and validity of an instrument is crucial for maintaining the accuracy of the instrument. In order to improve the survey instrumentation, Rasch measurement model was utilized to employ a data-driven model which is designed to measure N. Suhairom (&) A.H. Musta’amal N.F.M. Amin A.A. Latif Faculty of Education, Universiti Teknologi Malaysia, UTM Johor, Malaysia e-mail: [email protected] © Springer Science+Business Media Singapore 2016 Q. Zhang (ed.), Pacific Rim Objective Measurement Symposium (PROMS) 2015 Conference Proceedings, DOI 10.1007/978-981-10-1687-5_21
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culinary professionals’ self-assessment on their competencies. The Rasch measurement model was opted for this study because of its sophisticated approach to evaluate patterns of items responses and scale, and item performance (Linacre 2002; Bond and Fox 2007, 2015). Analysis using Rasch measurement model is a more sophisticated approach to evaluate patterns of items responses and scale, and item performance (Chen et al. 2014).
Methodology The instrument testing was conducted among culinary professionals in 20 commercial kitchens of the 4-star and 5-star hotels in Peninsular Malaysia. The SC-SAT instrument was tested on 111 culinary professionals using a survey which had been conducted for three months.
Data Analysis and Findings This section describes the data analysis and findings from the instrument te
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