The effects of secondary school food and beverage services vocational and skill training on organizational adaptation

The aim of this study is to investigate the effects of vocational training and skills training in businesses on the organizational adaptation of secondary school students of food and beverage services. Within the scope of the research, a literature review was carried out first. In this context, theoretical information about vocational education, skill training in enterprises, and organizational adaptation is given in the first part of the research. In the second part of the research, the relations between the variables are explained conceptually to develop hypotheses. In the last part of the research, the effects of vocational and skills training in enterprises on organizational adaptation were tested with statistical analyses, and various suggestions were developed. The population of this research, which was carried out in Afyonkarahisar province, consists of students from Emir Murat Özdilek Vocational and Technical Anatolian High School, İhsaniye Vocational and Technical Anatolian High School and Sandıklı Hüdai Vocational and Technical Anatolian High School in the province. In this context, data were obtained from 258 students studying in three schools with the total population sampling method. In line with the research findings, firstly, it was determined that there was a significant relationship between vocational training and organizational adaptation. Similarly, it was determined that there is a significant relationship between skill training and organizational adaptation. The hypothesis tests carried out after determining the significant relationships between the variables determined that both vocational and skills training in enterprises significantly affected organizational adaptation. In addition, it has been observed that positive attitudes and expectations, and career contributions as the sub-dimensions of vocational training increase organizational adaptation. Based on these findings, research hypotheses were accepted, and various suggestions were made in the last stage. Key Words: Vocational Education, Food and Beverage Services Area, Organizational Integration, Skill Training