Document Type
Article
Disciplines
5.1 PSYCHOLOGY, 5.3 EDUCATIONAL SCIENCES
Abstract
Research has demonstrated that employers favour graduates who possess higher levels of emotional intelligence. Many
initiatives to increase students’ levels of EI have involved ‘whole school’ approaches, whereby generic EI skills programmes are
delivered to all students in a third level institute. This paper details an initial survey of employers’ (n = 500) opinions on the
importance and current level of graduates’ social and emotional competencies. The survey was completed across five sectors:
engineering, IT/computing, professional services (including accounting, business, finance, HR, law, retail), science (including
pharmaceutical and life), and social science which are identified growth industries in Ireland. It sought to explore employers’
perspectives to determine if there are differences in terms of social and emotional competency requirements among graduates,
across different employment sectors. Preliminary survey findings demonstrated a major disparity between the degree of
importance attributed by employers to emotional intelligence competencies and the current levels displayed by graduate
employees. This potentially represents a significant opportunity to enable students to develop those specific skills most favoured
by employers in their chosen career areas, thereby possibly increasing their employability and success at work.
DOI
https://doi.org/10.1016/j.sbspro.2016.07.079
Recommended Citation
Jameson, A., Carthy, A, McGuinness, C. and McSweeney, F. (2016) Emotional Intelligence and Graduates – Employers’ Perspectives Procedia Social and Behavioural Sciences Volume 228: 515-522 Available online at http://www.sciencedirect.com/science/article/pii/S1877042816310059
Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-No Derivative Works 4.0 International License.
Publication Details
Procedia Social and Behavioural Sciences Volume 228: 515-522, 2016. Available online at http://www.sciencedirect.com/science/article/pii/S1877042816310059