Assessment of Entrepreneurial Training methods to Women Food Vendors in Ilala Tanzania

Abstract

This study assess women food vendors' preference of entrepreneurial training methods for the successful operation of a business in Ilala city. A cross-sectional design was employed coupled with both qualitative and quantitative approaches. The target population of the study was all 242 registered women food vendors in three markets of Ferry, Buguruni, and Kariakoo. Random sampling techniques were used in which 151 women food vendors were sampled for the questionnaire. Four (4) entrepreneurship trainers were purposively selected for an in-depth interview. Three formal training observations were done. Quantitative data were analyzed using SPSS version 20, which computed descriptive statistics measures in frequencies, mean and standard deviation while qualitative data was narrated and presented thematically. The study indicates that 36% of women food vendors' preferred lecture method for business management skills training, 36.7% of women food vendors' preferred lecture method for interpersonal skills training, and 34% of women food vendors preferred discussion method for personal entrepreneurial skills training, and 34% of women food vendors preferred learning by doing for technical skills training. 44% of respondents rated learning by doing as the most preferred entrepreneurial training method. Furthermore, a correlation between the successful operation of a business and training methods was found, though this correlation is weak (p<0.5). Therefore, respondents have indicated different preferences of training methods concerning the subject matter of entrepreneurial skills. It is recommended that trainers, institutions, and organizations offering entrepreneurial skills training should consider trainee's preferences of training methods to equip them with necessary entrepreneurial skills for running a successful business.