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Chapter 3RESULTS AND DISCUSSIONIndividual and Significant
Structured Interviews of HRM Graduates
Every time he teaches and the students learn cookery, baking and
pastry production, the students as well as other faculty members
would always request for additional products so that they would
bring some of their baked pastries and products home to the delight
of their parents.Student CompetenciesLooking at his grades in his
folder in passing, he graduated school year 2010-2011. The Dean of
the college at that time just assumed her position , just decided
to come in to witness the graduates commencement ceremony at the
PICC Summit Hall. Sat was awarded certificate of Excellence Award.
It seemed he made every grade a challenge and opportunity to prove
to himself to the saying If there is no pain, no gain
Observation/ Narrative report of HRM Faculty and reflections As
an Instructor and Colleague-While in college he demonstrated
competence, love of work and compassion, which he said he has
continuously carried out these skills and values He would advised
students to continue reaching for their goals while in school, more
focused on skills needed in hospitality management and have the
work-related values by heart. He always remind his students of Sta
Cecilia the core values of a CECILIAN- Competence, Excellence,
Compassionate Integrity, LEADERSHIP, Initiative, Attitude,
Nobility, and Service to Others. Work Competency in the Industry
and Government Agency like TESDA
The faculty did their job in the delivery of the learning tasks
employing practical strategies to make students learn and
understand by translating the theories to practical
activities.However, there are some equipments that are lacking.
Example, the Coffee Expresso machine to develop better Baristas so
they can easily qualify when they seek employment in Starbucks,
Coffee Bean and Tea Leaf and other well known coffee shops in the
Metro.
Customer Service: Communication is key to service in the
industry.. One will need to listen to the customer's order, answer
customer's questions, and more. Also , one needs great listening
and speaking skills, a friendly, relaxing demeanor, courteousness
and quick service create a great dining experience for
customers.Stamina: Busy days on your feet, moving fast and carrying
large trays of food are the trademark of a good employee in the
food hospitality Industry.Teamwork: Hospitality employees work as
part of a team. One will be working with other servers and the
cooking staff to make a great dining experience. Being a team
player is essential.Cleanliness: Nobody wants their food delivered
by a slob. Being clean and neat when serving food and drinks will
help create a great first impression to the customers.Mr. Canta was
a significant person in my college life as he honed my skills to be
always alert and creative in the ultimate cooking experience of
typical Filipino food from the main dish to side dishes. He also
taught the students how to do marketing and be able to budget
expenses as an essential thing to do in EVENTS Management.All the
skills developed in SCC and school related values emulated by
teachers through the life of the PATRON Saint of the school greatly
helped me in the career path as a successful HRM graduate of Sta.
Cecilia.Were there subjects that have been neglected to sustain
curiosity and interet among HRM Graduates.?I feel that Casino/
Gaming Management and Tour Guiding have not been given equal
attention in class due to lack of faculty members who have not been
immensely exposed during their OJT or familiarization of the
business in the Industry.Academic Year 2011-2012Respondent 2
When she had her OJT at Pizza Hut SM North Edza Annex, one time
when Ms de Leon had her rounds to monitor their performance in the
industry, she was able to talk to her supervisor and she was so
proud of her dedication for work, her adaptability and flexibility
on some aspects of work schedules, and they were planning to absorb
her after her graduation because she was so devoted to her work and
always pleasant in dealing with customers, Pizza Hut immediately
absorbed her as their employee right after her graduation. However,
she has to overcome her shyness to be more customer oriented so
that customers loyalty will be more manifested. But I am happy that
I learned to do research a very challenging work we the graduating
class has experienced!! Another major subject as well is Bar
Management wherein you will encounter tasting and drinking all
kinds of liquor and liqueur from wine, beers, vodka, gin etc. And
at the end, we will be making our own concoction or our own recipe
of a unique ladies drink or an innovative mix while dancing and
performing our own flair-tending routines together with a techno-
music. That made us sway to our delight! It was really exciting!!
To all students who wants to pursue a degree in HRM. Enjoy the
moment and learn from it. Do not be afraid of mistakes as it will
teach us a lot in the future. I once planned to be an accountant
but then my exam result was not up to their standard I have to
choose another course then my brother told me to get HRM as it's in
demand nowadays. And I never regret taking up this course and now
almost 5 years working in the industry . Thanks to Sta Cecilia for
the memorable experience!
Work Culture at Pizza HutBesides being a team player working in
a fast-paced environment, other things are needed to be a
successful member of Pizza Hut.1. Take pride in your appearance,
have loads of energy, be on time, be organized and willing to help
keep tidy the Pizza Hut stores , clean and tidy.2. Keep in mind the
work standards around cleanliness, hospitality, product and speed
of service3. Customers are important to Pizza Hut and well give you
all the trainings needed that Sta Cecilia College to provide the
customers with great service and products theyve come to expect
from the team thats famous for a reason.As an employee in the Food
Industry, I would like to recommend that Food Fair during Nutrition
Week in the month of July be held to showcase different Filipino
and International cuisine for competition purposes by all HRM
students per year level. The HRM should continue to have a
mini-food store near the covered walk for students and parents get
interested in the HRM course.Respondent 3Valler, Jayson R., 2012 a
soft-spoken student, graduated with an Academic Excellence Award.
He has been a Room Attendant of New World Hotel in Makati as his
initial employment and now at Diamond Hotel located in Manila from
2014 to present date as room attendant both in his initial and
second employment. Dr. Macatulad who handled their research was
happy that the class was able to defend their research as scheduled
in the month of February due to weekly consultation with her
regarding previous comments and correction on their statistical
interpretation and format of their manuscript.The schoolyear
2012-2013 was the first year that Dr. Macatulad handled research in
the five colleges, Education, Business Administration, Hotel and
restaurant Management and Information Technology. Initially,
research was painstakingly developed to students and took a lot of
effort, strategies and techniques to make the students easily
understand what is true research. Their research skills need to be
developed and strengthened. Every student really found it difficult
but there are always the easy way to thresh out the problem.
Research was taught for two(2) semesters. Chapter 1 The Problem and
review of Related Literature and Chapter 2 Method together with the
title and the tool for the research questionnaire included.Chapter
3 Results and Discussion and Chapter 4 Summary, Conclusion and
recommendation plus Oral defense for the 2nd semester.During the
first semester, the students were made to do research in the
Computer Laboratory 1 scheduled by the I.T technician. All the
students were excited to do good research for the first time.
During the semestral break sometime in November , 2013, a Ph.D
student of De La Salle Araneta University and part-time instructor
from a public school, a teacher in Mathematics was invited to
discuss with all 4 research classes in the four departments in
college the statistical treatment of data applicable to the
statement of the problem formulated by the group congruent to their
research title. Jaysons group exercised punctuality in coming to
his research class, a good natured man who works well with his
classmates particularly the ladies. He speaks softly, does not
raise his voice when angry and he practiced good time management
which often requires him to prioritize and re-prioritize as things
come up unexpectedly. Having good time management skills also means
that he is able to deal with the problem of revisions/changes in
their group research. instead of suddenly finding oneself in a
crisis. He has also NCII Tesda Certificate. TESDA NCIINCII Food and
Beverage 2011 ; 2012After graduation, he was taken in first at New
World Hotel as room attendant. After his graduation in March, he
applied and was employed in a matter of two months. His second
employment is in the Diamond Hotel where he handles the same
position as room attendant. He makes sure that cleanliness of the
rooms in the hotel is maintained and performs the following tasks:
Checks that rooms have been vacated before cleaning Make beds daily
and change bed linens Vacuum carpets and upholstery Clean bathrooms
and supply with fresh towels and toiletries Check and restock tea,
coffee, sugar, milk, and minibar supplies Make sure that
television, radios, lights , and airconditioning equipment are
working Report to a supervisor, if articles are left behind by
guests , If there is damage to rooms or if any items appear to have
been stolen.Take laundry and dry cleaning orders from
guests.Working conditions and hours vary greatly, depending on
where the room attendant work. The work is not usually physically
demanding, but lifting, carrying and bending are involved. Personal
Requirements: Enjoy practical work Neat personal appearance Good
personal hygiene Honest and reliable Able to cope with tne physical
demands of the job Able to stay calm in difficult situationsTheir
subject in Housekeeping and a Mock Hotel in college made them
developed better their housekeeping skills and front-office
receptionist skills. Thus, his trainings and practical application
of these skills had been extensively used that made his good
performance when he became a room attendant to two hotels in Metro
Manila.Respondent 4Pamat, Alexandra Jane a.k.a Alex was born March
28, 1994, 20 years old. Started working as a part-time food
attendants of Balanlay Catering, Ramelyns Catering, and 2go Travel
during her undergraduate days to sustain her educational expenses
as a working student at Sta. Cecilia CollegeAs to her personal
qualification as assessed by her course adviser Ms. Jinky Macatulad
and the Tesda Assessor in NCR , Ms Pamat has good time management,
very flexible, willing to work under pressure. She is hardworking,
eager to learn new things, creative and innovative when it comes to
honing her culinary and baking skills.Her subject in International
Cookery obtained the highest grade point average of Outstanding.
She earned for herself the following TESDA certificatesBread &
Pastry Production NCIIBartending NCIIFood & Beverage Service =
NCII Housekeeping NCIIWhen you were a student, you were active in
leading events in school with the class in the events management
like the celebration of Teachers Day which the school annually
celebrates. Were you happy and satisfied with the outcome of
events?She said Sometimes immaterial labour is bundled with the
notion of affective labour, which is often unacknowledged but is
fundamentally important in our school community cause I believe
that Sta. Cecilia College and its people have high community
spirit.What do you mean?When work is accompanied with love for the
work , feeling of satisfaction surpassed the effort extended for
the work.I think what we were specifically interested in as
students is the kind of work that takes place in the planning of
events which is extremely necessary, but is not valued by some and
always falls through cracks. For example, a couple of years ago,
the HRM department volunteered to help for the Teachers Day
celebration. Involved here are the core leaders of the different
year level officersof HRM. A consensus has to be decided on who is
to help in the event. They chose Ms. Alexandra Jane Pamat as she
had extensive experience with the Balanlay , Ramielyn, and Sta
Cecilia College Catering Event . Moreover her experience in OJT at
Elan Hotel Modern in the Purchasing Department and Kitchen
department greatly helped to make the event organized, systematic
and fast as time constraint became a problem. This is in connection
with the Teachers Day celebration Dec. 5, 2013. HRM department
together with assigned heads in the Basic department joined the
work. This shows the community spirit was on process..Nevertheless
this sort of work that we in the school community often perform for
one another is really important. Time/Support creates the
possibility for this type of help to be compensated in terms of
appreciation and camaraderie, not necessarily by the actual person
who requested the help, and certainly not in money, but through the
system of Community spirit itself. This is important . Everybody
was on the move so cooperation, collaboration and heads were
turning to make the preparation finally approved. The venue was the
space infront of the canteen . It has simplified the occasion eat
together or what they refer to the Boodle fight The Food served
were typical Filipino food, fried tilapia, bagoong, green mangoes
cut into small pieces and adobong baboy with inihaw na talong.
Serving the teachers were done by the HRM students. A short program
was prepared to give tribute to the teachers with a short message
from the Chief Operation Officer, Engr. Erwinson B. Atanacio.
Annually, the student and the administration give importance to the
teachers of Sta Cecilia. Most often than not the HRM Department
usually houlder the responsibility in the preparation and the
service done while teachers partake of the food. Competency in
Career EmploymentMs Pamat is currently employed as a Gourmet
Specialist of Coffee Bean and Tea Leaf almost a year now. Her
experiences comes from different companies she had been working as
a Team Member of Classic Savory Resta 21 years old . Way back year
2011 when she was still a working student at SCC. She finished her
Restaurant Practicum at Pizza Hut and her Hotel Practicum at
Greenhills lan Hotel Modern. Alex has also earned government
certifications such as National Certificate II (NC II) in
Housekeeping, Food and Beverage NCII, Bartending NCII and Bread and
Pastry Production NCII given by the Technical Education and Skills
Development Authority (TESDA).Respondent 5Ms. Guardacasa, Princess
Erika, 2013 2014 graduate, 21 years old. To be successful in this
HRM course, one must be very observant and attentive in the
practical teachings and demonstrations of catering, food &
cooking preparation, table preparation, bed and room cleaning, as
well as in customer relations. One must be patient and courteous to
all customers, as they are considered to be the boss.I enjoyed
going around 3 Five Star Hotels when we went on familiarization
tour in 2011, 2012 and 2013 namely H2O Hotel, Resort World and
Sofitel Hotel. Hotel personnel oriented us about the operation and
hotel personnel of the different department.The mock Hotel of the
school serves as a simulation of housekeeping procedures, bathroom
cleaning, bed make-up and laundry, familiarization to cleaning
chemicals, help us HRM students to practice all housekeeping duties
in the school .The students act as the front office receptionist
taking note of the usual courtesies to the guest taking note of
what vacant rooms are available in the De Luxe, Standard and the
Suite rooms.The Bar where the glass wares and different wines and
liquor are displayed familiarizes students on their different
colors, aroma and tastes. Adjacent to the bar is the spacious
kitchen where 5 stainless tables are situated for cooking and
baking. Two industry based oven are always ready for baking. A big
chest freezer is used to contain frozen foods and a big
refrigerator for cooling beverages. Adjacent to the kitchen is the
stockroom for casserole, laddles and cooking utensils. Two big
lavatory are situated near the cooking area. Does your course
influence your plans for work in the near future? What core skills
imparted to you in school has been transferred to the skills you
used in your work?This course is for people like me who are in love
with food, good places, and yearn for a fulfilling and interesting
career, whether locally or internationally. This is for the people
who dream high, work hard and want to explore the world in all it's
goodness as you also have a chance to travel if you are assigned to
a cruise ship.Experience with the IndustryWhat subject in your
course fascinates you to explore further the work skills you have
practiced in school?My experience as a tourist guide in Intramuros,
made me realized that tourist guides are responsible for helping
people when they visit unfamiliar places. They usually make special
trips with a group of tourists in order to show them important
places of cities. Their work is very important to first timers in
the area. They may work in travel agencies and museums.What are the
skills you used in tour guiding? Being able to interact with people
from different backgrounds Good presentation skills Have good
verbal communication skills Good time management skills Having
excellent knowledge about points of interest of specific cities
Having multiple language skills Enthusiastic and friendly Able to
retain historical facts Being able to work with a team flexible and
proactiveTrainings, seminars to hone skills learned in theories and
translated to practical skills. In terms of On- The Job Training
Experience Castillian Carriage and Tour Services- Sta. Clara St.
Intramuros, ManilaTourist Guide Makati Palace Hotel Housekeeping
Department Pizza Hut Restaurant- New Farmers PlazaBar Attendant and
Food Server Fusion Haven Bistro Timog Avenue corner Tomas Morato,
Quezon CityPreparation of Sushi, Salad dressing, and cocktail
mixing Jan. 13,2013 CATFABS, Pasay City = Fruit and Vegetable
Carving Jan. 27, 2012 First Bar Service Management Event Sept.30
2011 Heavy Salad and Dressing Preparation Auguat 2011
Special AwardsAcademic Excellence Award March 25, 2011Academic
Excellence Award March 31, Deans Lister June 28, 2013Outstanding in
Academic Excellence Awards March 31, 2014Respondent 6 Dianne
Bizares Zabala 21 years old Shift Supervisor of Coffee Bean and Tea
Leaf- June 20141st position Full time BaristaPatience,
perseverance, dedication and commitment in your chosen field plays
vital role in succeeding HRM.Most of all, I learned that it is not
what you get in the four cornered classroom but it is how you apply
the knowledge you learned in your daily existence as stated to her
course coordinator when she was interviewed-Tell me your school
experiences in the classroom and in the industry that left a mark
to you as an HRM graduate of Sta Cecilia College just after a month
after graduation, May 2014.The most difficult subject for me was
thesis or research, from thesis title approval up to the defense is
tough and one lacks sleep that often results to have big eyebags,
In my batch I believe there are no students who failed, all of our
batch passed. Our professor who happens to be our college Dean was
really strict and serious about the output of our research.Another
difficult subject in HRM were accounting and math --- both involve
numbers which reflect that I am not really a fan of anything that
pertains to calculations. As for the enjoyable parts, I really
loved the subjects that are related to mixing coffee and
cooking.There are usually numerous clubs/ organization where we
join on campus, where I find one and offer ones services and take
part in meetings that will help me to develop
additionaltransferable skillsthat will make me a valuable asset in
the job market. Taking on leadership roles on campus is something
employers love to see on a resume.Work and Ethical Values Needed to
Perform well -Get to Know Your StaffAssisting staff in work or
participating in some collaborative research will help one develop
professional working relationships with them. Not only one learns a
whole lot about what they do, one will also create the potential of
getting some strong recommendations for future jobs orgraduate
programsone may be applying to.Certification PassedNCII Food &
BeverageNCII - Bartending NCII HousekeepingSkills acquired as a
Supervisor/Barista at Coffee Bean and Tea LeafResponsible to the
supervision of the Baristas in maintaining the quality serviceand
product. This position enforces all procedures in the absence of
the Store Manager. The Shift supervisor will fulfill any other
duties the Store Manager or District Manager assigns and will
represent The coffee Bean and Tea Leaf in a professional manner.The
Barista is responsible for serving all products with friendly,
individualized attention towards each customer. He or she is also
responsible for educating customers about the premium coffee or
tea.Job Requirements Experience in retail/ specialty store or food
establishment preferred Excellent verbal and written skills Well
organized and detail oriented Register and cash handling experience
Bachelors Degree in Hotel and restaurant management or any four
year business courseThere are equipment and needed materials which
the school lacks like the Espresso Machine in the mixing of Coffee
thus the skills of graduates inclined to be Barista are not fully
skillful. How traits and competency skills and other related
employment based factors be integrated into Sta. Cecilias HRM
curriculumSince the HRM curriculum does have a subject on values
formation except Business ethics , needed behavioral skills such as
interpersonal skills, teamwork, personal skills such as principles,
attitudes, values and motives.are to be integrated in the
curriculum since these are considered related to employability
skills needed by future graduates of HRM in Sta Cecilia
College.CURRICULUM VARIABLES, SKILL AREAS COURSES AND
DESCRIPTIONS.
FactorDimensionCourses Variables Descriptions
Generic Skill Sets
CommunicationSkillsListening Skills
Speaking Skills
Writing Skills
Presentation Skills
Conceptual SkillsHospitality &Tourism
LawDemonstrateknowledge of lawLaw as applied tohotel, food
serviceestablishments, and thetravel industry;bailment,
contracts,torts, regulations,insurance, andsanitation.
Convention SalesManagement,Hotel ConventionSales
ManagementKnowledge of salestechnique andconceptsThe use of
personnelselling in thehospitality and tourismcontext.
Understandingoperational andmarketing conceptsand
enhancinginterpersonalcommunication andsales skills.
Introduction to Hospitality&TourismManagementDemonstrate a
clear understanding of the Hospitality IndustryScope, components,
development andfuture of the hospitalityindustry. Backgroundon
industry structure;overview ofspecialized areasrelating to
themanagement of foodservice, lodging, andtravel operations.
Analytical SkillsUsing numericalideas and techniques
Forecasting &Budgeting
Problem-Solvingskills
Critical Reflectivethinking
InterpersonalHospitality &Tourism EthicsEthical Behavior
Hospitality Specific skills
Fundamental curriculum related skills
FundamentalCurriculumrelated skillsCase Studies, labwork,
research,field trips,feasibility studies,economic impactstudies,
Seminar-PortfolioAssessmentsExperimentallearning
&application
Internships,Practicum, Work Experience,Seminar
industryexperienceExperience basedlearning &application
Guest LecturesUnderstand currentissues and practicesin the
hospitalityindustry
Functional area skills
MarketingHospitalityMarketing
Management;Service Marketingin Hospitality andTourism;
Understandmarketing concepts &apply
hospitalitymarketingfundamentals.Using the marketingmix,
communicationprinciples andobjectives, selling
andmerchandising,advertising andpromotion, analyzingthe
communicationprocess, developing anintegrated
marketingcommunicationsprogram.
Understand and applyHospitalityPromotion, sales,
andadvertisingtechniques
FinanceHospitalityManagerialAccountingUnderstand and
applyaccounting dataUse of accounting datafor decision making
inhospitality industries,including ratioanalysis, costing, profit
analysis, and seasonalforecasting
InformationTechnologyHospitalityComputerApplicationsDemonstrate
skillfuluse of IT forprocessing andcommunicatinginformation in
thehospitality industry.Basics of hardware and software
technology,computer networks and the Internet, and learnhow to use
Microsoftoffice suiteapplications.
Concentration area skills
Food &RestaurantsFood and Beverage ServiceMeal
ManagementFood Selection and NutritionInternational Cookery
Demonstrate a clearunderstanding of theprinciples of
foodfabrication,production, nutrition,safety, quality,services,
purchasing,cost controls, andcritical issues.Problems
procedures,maintenance, safetytraining, regulatoryrequirements,
foodservice sanitationcertification, foodquality, service,
foodproducts, commercialequipment, operation of food
marketing,selection of foods to meet the food service needs,
knowledge of food service nutrition relating to customerand
operator needs and requirements in food service operations,
andknowledge ofcommercial & contractfood service.
BeverageManagementIdentify types ofbeverages
anddemonstrateknowledge ofbeveragemanagementIdentification,
origin,production, andavailability ofbeverages. Emphasison the
buying, pricing,control, storage,promotion, and sellingof beverages
in thehospitality industry.
EventsEventManagement;Meeting,Convention
&EventManagement;Special Eventsand conferenceplanningDevelop
event,meetings, convention& conferencemanagement skillsProject
scheduling andplanning andprogramming an actualevent including
itsinception, siteselection, contractnegotiations,
selectingsuppliers, obtainingsponsorships, andbudgeting,
developinggoals, objectives, andevaluation techniquesrelated to
these events
Catering andbanquetingmanagementLearn anddemonstrate cateringand
banquetingfunctions and skillsAnalysis andevaluation of food
andbeverage systems incatering operations.Emphasis on
planning,coordinating andimproving operations.Plan and organize
largeon-and-off-campusactivities.
LodgingRooms DivisionManagement;HotelManagement;Advanced
HotelManagementHotel Supervision;Hotel Operations;Seminar:
ResortManagement.Understand thedifferent functionalareas of hotels,
&resorts such as frontdesk, housekeeping,rooms division,
guestservices and developmanagerial andsupervisory skills
skillsdevelopment inemployee selection,room sales forecasting,labor
production,employee staffing,employee scheduling,and
departmentalbudgeting anddiagnosing, analyzingand
providingresolution of complexhotel businesssituations,
emphasizingpractical problemsolving skills andstrategic
management.
Tourism & TravelIntroduction toTravel & Tourism;Tourism
Policy &Planning;Travel Agencyand TourOperation;
TourOperationsManagement;Seminar: WorldWide DestinationsUnderstand
theoverall tourismphenomenon anddevelop managementcompetencies
intravel & tourismSocial, economic, andenvironmentaldimensions
of tourism,trends, operation andmanagement practicesof travel
agencies andtour operators, andknowledge ofcomputerizedreservation
systemsand tour development,geography of touristdemand, supply
andtransportation, anddestinations.
The reasons why traits and competency skills should integrated
into the curriculumare that: It focuses on broad learning outcomes
for students rather than on the narrower management activities or
competencies (Raybould& Wilkins, 2006) Its broad focus enables
workers to hold and continually upgrade sets of traits and
competency skills that can be transferred across different dynamic
employment settings in the new millennium (Curtis & McKenzie,
2001).It acknowledges the role of higher education in preparing
students for life and learning rather than simply for employment
(Raybould& Wilkins, 2006). Most competency related studies in
hospitality have focused on examining specific components of
hospitality and tourism management careers. Mayo (2003) identified
and ranked relevant competencies needed by graduates of hospitality
and tourism programs.TOURISM/HOSPITALITY GRADUATES: ITS PERCEIVED
IMPACT IN MANPOWER STAFFING IN THE TOURISM INDUSTRY
The swift growth in hospitality industry has resulted into the
generation of employment worldwide. UNWTO has also confirmed that
Hospitality Catering and Tourism (HCT) is among the worlds top
creators of jobs. There is huge manpower requirement in hospitality
and tourism sector. But a huge gap is perceived between the demand
and supply of manpower for Hospitality & Tourism industry. This
huge gap is due to the negative perception conceived by the people
about the industry like long working hours, low salary package, low
profile jobs etc. This gap can be absolved by improving their
perception positively. Long trading hours is a key characteristic
of industries such as retailing, hotels and catering. These
industries are labour-intensive and highly variable in terms of the
demand cycle within which they operate. Employers demand for part
time labour corresponds with students needs to seek part time
employmentUsing college/university students on a part time basis as
an on the job trainee seems a flexible option for the hotel
industry to ease labour shortage problems. The findings suggest
that employers perceive student workers as a high quality
workforce. Employers benefit in employing student workers on a
part-time basis and most employers are willing to use student
workers, especially full-time college/university students, to work
in the hotel industry. Employers benefit from cost savings and
using manpower flexibly. It seems almost certain that employers
will continue using student workers in the hotel industry.
Part-timers are generally known as part of the flexible workforce
in the employment market. Flexible working provides cost savings
and other benefits that encourage employers to reduce their
full-time head count by using a variety of outsourced,
subcontracted and part-time options which are available ( Lai and
Baum, 2005). Fluctuating demand is one of features of the hotel
labour market. Since there is variation in demand in hotel
operations, employing part-timers allows employers utilize their
manpower flexibly. Managers in the industry during visits to the
industry agree that part-timers are very important to hotels, and
they also think hotels need part-timers who can save costs. All
managers think that part timers, as a human resource, are very
important to hotels, especially for banquets and catering, which
have fluctuating demand characteristics. Therefore, the researcher
needs to consider impact of this on labor markets in hospitality.
Both students and school educators need to pay more attention on
the impact of education in terms of academic performance. Another
recent major development that affects the tourism and hospitality
program offering is the implementation of the K-12 program. This is
an opportunity for the priority being given to tourism, with it
being viewed as the engine to economic growth and job creation, to
find its way in the elementary and high school education system.
Tourism and hospitality orientation can be injected in various
subjects, as well as inclusion of skills that would develop
students aptitude in tourism and hospitality education. These high
schools which are able to develop their curriculum as such can
serve as feeder schools of tourism and hospitality management
colleges and universities. In order to fill the gaps between supply
and demand especially for critical skills in tourism manpower as
per the projections for the Philippine tourism industry in the
forthcoming years, undergraduate higher education tourism programs
in the country should be one that is geared toward occupational
preparation. This would imply a vocational focus where sector
specific technical skills are honed in the students. However, more
than tourism career development where students are prepared
primarily for employment, higher education in tourism should
likewise provide knowledge and skills that would make one a well
rounded graduate.Aside from honing craft based skills that shall
enable graduates to perform job requirements efficiently, the
tourism program must provide the necessary preparation for
graduates to take responsibility for stewardship of the
industry.This position is consistent with that of other authors who
believe that tourism education must prepare the student for more
than just employment noting that there is a need to balance the
liberal and vocational aspects of tourism education to eventually
have students who are broadly educated, knowledgeable about and
responsible in tourism development as well as occupationally
functional in tourism (Inui, Wheeler and Lankford, 2006; Lewis,
2005;Stuart-Hoyle, 2003).