Kim's Research

8/2/2019 Kim's Research

1/39

UNIVERSITY OF CAGAYAN VALLEYCOLLEGE OF HOTEL AND RESTAURANT MANAGEMENT

APPROVAL SHEET

This thesis entitled: Factors Affecting the Performanceof Third Year Hotel and Restaurant Management Students in

Laboratory Activities in Catering for the S.Y. 2008-2009, inpartial fulfillment of the requirements for the degreeBachelor of Science in Hotel and Restaurant Managementprepared and submitted by Kimberly V. Viloria, ChristineAngela Cu, Josephine Esteban, Maricar Naceno, and JaylordGazzingan has been examined and recommended for acceptanceand approval for oral examination.

ARMENIO C. LIBAN JR., Ph.D

Adviser

Approved by the committee on oral examination with a

grade of ________.

LEANDRO L. ERMITANIO, Ph.D

Chairman

MARIO T. SORIANO, Ph. D NILDA T. CREJADO, MBA

Member Member

Accepted as partial fulfillment for the degree,

Bachelor of Science in Hotel and Restaurant Management.

Approved by:

MRS. NILDA T. CREJADO, MBA

Dean, College of HRM


2/39


ACKNOWLEDGEMENT

No research work can be said to be the product of only

one mind. There are always great people with minds who is

one way or the other, contribute to its completion.

The researchers, therefore, would like to express

their sincerest thanks, appreciation and heartfelt

gratitude to those people who is eternally indebted in the

completion of this work.

Ms. Nilda T. Crejado, our very ever supporting Dean in

the College of Hotel and Restaurant Management for granting

permission to conduct this study.

The instructors who allowed us to float the

questionnaires in their class.

Dr. Armenio C. Liban, our very own kind and patient

adviser who spared his time and effort for editing this

study.

And above all, to our HEAVENLY FATHER, for his

guidance and abundant blessings. Without him this study

would not be made possible.


3/39


DEDICATION

To God Almightywho had been the source

of everything

To our familyfor their love, inspiration

and moral support

To our educatorwho provided the challenge

and inspiration

for us to complete this book

And to our adviserwho helped us until thelast pages of this book

and never left us.

To themWe dedicated this book.

-RESEARCHERS-


4/39


TABLE OF CONTENTS

TITLE PAGE . . . . . . . . . . . . . . . . . . . . . . . i

APPROVAL SHEET . . . . . . . . . . . . . . . . . . . . ii

ACKNOWLEDGMENT . . . . . . . . . . . . . . . . . . . . iii

DEDICATION . . . . . . . . . . . . . . . . . . . . . . iv

TABLE OF CONTENTS . . . . . . . . . . . . . . . . . . . v

LIST OF TABLES . . . . . . . . . . . . . . . . . . . . vii

CHAPTER

I. THE PROBLEM AND ITS BACKGROUNDIntroduction . . . . . . . . . . . . . . . . .

Conceptual Framework . . . . . . . . . . . . .

Paradigm of the study . . . . . . . . . . . .

Statement of the Problem . . . . . . . . . . .

Hypotheses . . . . . . . . . . . . . . . . . .

Significance of the Study . . . . . . . . . .

Scope and Delimitation of the Study . . . . .

Definition of Terms . . . . . . . . . . . . .

II. REVIEW OF RELATED LITERATURE AND STUDIES

Related Literature . . . . . . . . . . . . . .

Foreign Literature . . . . . . . . . . . .

Local Literature . . . . . . . . . . . . .

Related Studies . . . . . . . . . . . . . . .

Foreign Studies . . . . . . . . . . . . . .

Local Studies . . . . . . . . . . . . . . .


5/39


Synthesis . . . . . . . . . . . . . . . . . .

III. METHODS AND PROCEDURES

Research Design . . . . . . . . . . . . . . .

Respondents of the Study . . . . . . . . . .

Data Gathering Tool . . . . . . . . . . . . .

Data Gathering Procedure . . . . . . . . . .

Statistical Tools . . . . . . . . . . . . . .

IV. PRESENTATION, ANALYSIS AND INTERPRETATION

OF DATA . . . . . . . . . . . . . . . . . . .

V. SUMMARY OF FINDINGS, CONCLUSION ANDRECOMMENDATION

Findings . . . . . . . . . . . . . . . . . .

Conclusions . . . . . . . . . . . . . . . .

Recommendations . . . . . . . . . . . . . .

Bibliography . . . . . . . . . . . . . . . .

Appendices . . . . . . . . . . . . . . . . .

A.Questionnaire . . . . . . . . . . . .B.Request Letter . . . . . . . . . .C.Curriculum Vitae . . . . . . . . . .


6/39


Chapter 1

THE PROBLEM AND ITS BACKGROUND

Introduction

Catering education today demands new approaches to

teaching and new direction for learning. HRM course was

designed to show the student how different cultural

cuisines adapted and applied to a commercial hotel catering

facility. It will serve as the venue for preparing HRM

students for a career in the lodging/food service industry

here and abroad through actual hands-on/on-the-job training

in all laboratory courses.

In area of application like kitchen laboratories where

students are trained to spend a real time experience, a

complete vital care is needed and cleanliness is a must due

to it sophistication as well as rules and regulation are

properly implemented. As laboratory activities are a

successful tool to facilitate retention of knowledge and

increase student involvement in construction and physical

testing. A university or a college has to develop a

supplement to a hands-on laboratory experience for its

very for the reason that it will be a great instrument for

the students to learn and applying in reality what they

have learned.


7/39


Education in Philippines is growing as a profitable industry

with prime objective of maximizing profit by delivering high quality

education that produces well-educated, skilled, mannered students

according to needs and requirements of the dynamically growing

market. Thats why the scope of research is always there to find out

what are the factors that affect the performance of the students in

their laboratory activities. . This study can contribute to find out

the factors, which are responsible for students in elastic behavior

towards study along with identifying those factors, which help a

student to make progress in his studies. This study focuses on

investigating the factors affecting the performance of third year

HRM students in laboratory activities in catering. A survey was

conducted to collect information and responses of students,

regarding factors affecting their performance.

Hence, this pushes the researchers to conduct the

study. To know what are the factors affecting their

performance in laboratory activities in catering.

Conceptual Framework

This study dealt on the factors affecting the

performance of Third year Hotel and Restaurant Management

students in laboratory activities in catering.


8/39


We have seen in the paradigm the input elements of the

profile of the respondents such as age and civil status

followed by the perceptions of the respondents on the

factors affecting the performance of the HRM students in

laboratory activities in catering relative to the

following: kitchen equipment, and ventilation. Last, the

mean performance of the students in their catering

subjects.

The processes of the study are the following: assess

students profile and their perception on the factors

affecting their performance in catering laboratory

activities in terms of kitchen equipment, and ventilation,

compare their perception, assess the mean performance in

their catering subjects, correlate their perception and

performance and compare the perception to their profile. It

is hope that as an output, better performance in catering

laboratory activities.


9/39


FEEDBACK

INPUT PROCESS OUTPUT1. Students profile

1.1age1.2civil status

2. Perception on

factors affecting the

performance in

catering laboratory

activities.

2.1 kitchen

equipment

2.2 ventilation

3. Mean performance

of students in their

catering subject.

1. Assess students

profile

2. Assess their

perception on factors

affecting performance

in computer

laboratory activities

relative to the

following:

2.1 kitchen

equipment

2.2 ventilation

3. Compare their

perception.

4. Assess the mean

performance in

catering subject.

5. Correlate their

perception and mean

performance.

6. Compare the

perception to their

profile.

Better

Performance

in

laboratory activitie

in catering.

Figure 1. PARADIGM OF THE STUDY


10/39


Statement of the Problem

This study attempted to assess the factors affecting

the performance of the third year HRM students in

laboratory activities in catering.

Specifically, it sought to answer the following

questions:

1. What is the profile of the respondents in terms of:

1.1. Age1.2. Civil status

2. What is the perception of the third year HRM

students on the factors affecting their performance in

laboratory activities in catering in relative to the

following:

2.1. Kitchen equipment

2.2. Ventilation

3. Is there a significant difference in perception of

third year HRM students on the factors affecting their

performance in laboratory activities in catering by block?

4. What is the mean performance of the third year HRM

students in their catering subjects during the 2nd Semester

S.Y. 2011-2012?

5. Is there a significant relationship in the

perception of third year HRM students on the factors


11/39



activities and their mean performance?

6. Is there a significant relationship between the

perceptions on factors affecting the performance of the

third year HRM students when grouped according to their

profile variable such as:

6.1. Age

6.2. Civil status

Hypotheses

This study was guided by the following hypotheses:

1. There is no significant difference in perception of

third year HRM students on the factors affecting their

performance in catering laboratory activities by block.

2. There is no significant relationship in the

perception of third year HRM students on the factors


activities and their mean performance during the 2nd

Semester S.Y. 2011-2012.

3. There is no significant relationship between the

perceptions on factors affecting the performance of the

third year HRM students when grouped according to their

profile variable such as:

6.1. Age


12/39


6.2. Civil status

Significance of the study

The results of this study would benefit the following:

Administrators. The administrators may use results to

determine the factors that affect the performance of the

students towards catering laboratory activities, and also

they were aware of the factors that affect the performance

of the students they need to strengthen and the resources

they need to provide for the students.

Students. The results of this study would provide

insights among the students, particularly on the factors


activities.

Instructors. This study would serve as an incentive

for BSHRM instructors to upgrade learning experiences in

the laboratory room taking into consideration the several

factors that would affects the development of students

performance. It provided facts for HRM instructors who wish

to encourage in more favorable performance of students

toward laboratory activities. In a way, this study is a

little contribution for the better performance of HRM

students particularly in laboratory activities.

Future Researchers. The future researchers may use the


13/39


result of this study as a reference or basis in conducting

researchers related to this.

The Researchers. The researchers themselves would gain

additional information in having better performance taking

into consideration the factors that affect the students

performance in their catering laboratory activities.

Scope and Delimitations

This study covered the factors affecting the

performance of third year HRM students in laboratory

activities in catering and Design 1 during the 2nd Semester

for the school year 2011-2012 at the University of Cagayan

Valley.

Definition of terms

In order for us to have a brief understanding

regarding this study, the researchers included the

following important words with their meaning.

Age. It describes how old the respondents are.

Better performance. It refers to the improved

performance of the respondents towards laboratory

activities.


14/39


Bachelor of Science in Hotel and Restaurant Management

students. They are the third year students, who are the

respondents on this study.

Civil status. The status of the respondents whether

they are single, married, widow or separated.

Factors. These are the selected conditions that affect

students performance in their catering laboratory

activities categorized as kitchen equipments , availability

of utensils and ventilation.

Instructors. It is one of the factors that affect the

performance of students towards laboratory activities that

shows students perception teacher attributes and

characteristics.

Laboratory. It is where the students work particularly

for their hands-on activities in catering.

Laboratory activities. It refers to the hands-on

activities performed by students.

Perception. It is the evaluation done on the

performance of the students relative to their hands-on

activities.

Performance. It refers to the students behavior

inside their laboratory doing such laboratory activities.

Profile. It refers to the students age and civil

status.


15/39


Chapter 2

REVIEW OF RELATED LITERATURE AND STUDIES

This chapter presents the different related

investigation and literature of foreign and local setting,

which are believed to be relevant to the present study and

facilitate better understanding of each discussion. Most of

the literature and studies that were presented were

obtained from the internet.

Related Literature

The following presents the related literature reviewed

for their relevance to the current study. They provide

useful concepts and guidelines in the conduct of this

works.

Foreign

According to Joyce WeinbergThe catering industry is a

multibillion-dollar-a-year industry, involving tens of

thousands of professionals and their staffs, serving

millions of people a year.

According to Webster's Dictionary, catering means to

provide food and service for. It's a general definition,

and it leaves a lot unexplained. For our purposes, caterers

are men and women who work in licensed commercial kitchens,


16/39


who are properly insured, and who are trained and skilled

in preparing and serving a variety of foods to groups of

guests. While providing food and service for seems simple

enough, there's a lot that goes into properly catering an

event for a client. A successful caterer combines business

savvy, culinary wisdom, and event planning expertise into

one seamless enterprise.

One of the best ways to think about the catering

business is to think of it in terms of a moving business

with perishables. When you're transporting a five-tiered

wedding cake from your commercial kitchen to a client's

home twenty miles away, you're in the moving business.

There's a lot of equipment lugging and ingredient

schlepping, and there's no way to get around it.

Not only do you have to move many delicate objects

from point A to point B without breaking them, you also

have to maintain their temperature to keep the food safe.

You'll be feeding a lot of people, and the last thing you

want is to cause anybody to get sick.

Being a caterer involves mastering a multitude of

skills and juggling many tasks at once. Merely being a

great cook and having a flair for entertaining isn't

enough. This is what makes the catering business such a

tricky one. A good caterer is a good chef, a deft mover, a


17/39


skilled planner, an adroit salesperson and marketer, an

able business person, and a charming customer service

representative all in one.

Catering combines the physicality of cooking,

transporting, setting up, serving, and cleaning with the

mental demands of planning and executing. Catering is a

service business, and you're only as good as your next job.

While having a good reputation is important, you can't ride

on it for long. It's a fiercely competitive market, and

businesses don't last without a lot of hard work and sweat.

Local

Food is a basic necessity. The industry which deals

with preparing food items/products refers to the food

service industry. The food service industry is and will

always remain in high demand because of its genre. These

industries include restaurants, fast foods, school and

hospital cafeterias, catering operations, food carts and

food trucks etc. Restaurants and fast foods mainly

contribute to the food service industry.

Fast food generally refers to the type of

restaurants that sell quick, inexpensive take-out food.

During a relatively brief period of time, the fast food

industry has helped to transform not only diet, but also


18/39


landscape, economy, workforce, and popular culture. The

extraordinary growth of the fast food industry has been

obsessed by fundamental changes in society. The whole

experience of buying fast food has become so habitual, that

it is now taken for granted, like brushing your teeth or

stopping for a red light.

Restaurants and fast foods are meant for same services

except that restaurants offer a large menu including a

variety of cuisines as compared to fast foods, which

usually offers a small menu with quick service. Another

difference between a restaurant and fast food is,

restaurants offer meals that are cooked and prepared and is

eaten at the premises while fast food usually is pre-cooked

meals or serves meals that are cooked easily. Diners may

eat it inside the store or they can order their food to-

go. In fast foods you usually pay before eating unlike

full service restaurants.

Like every other country, the food industry has

flourished very well in Philippines. Filipinos love to eat

and thats the reason why you will see a lot of restaurants

and fast foods restaurants scattered in the cities. These

restaurants and fast foods can be local or international

food chains. Filipino food and chefs are considered one of

the best in the world. It is hardly surprising that


19/39


Filipino food is often labeled as somewhat strange (like

the balut for example) but in its own way, its food is a

unique mixture of eastern and western cuisines and reflects

the history of Philippines. The Filipino food includes

dishes and cooking procedures from China, Spain, Mexico,

United States, and more recently from further abroad.

However, what makes them Filipino is the history and

society that introduced and adapted them; the people who

turned them to their tastes and accepted them into their

homes and restaurants, and specially the harmonizing

culture that combined them into modern Filipino fare. Some

of the popular fast food chains of Philippines are

Jollibee, McDonald, KFC, Chowking, etc. and popular

restaurants being Abe, Chelsea, Fridays, Chilis and a lot

more.

Attracting a huge crowd to restaurants or fast foods

require more than just good food. Though important, good

food is only a part of the total dining experience. Equally

important is believed to be the way people feel while in

the restaurant. This physical and emotional response is a

result of the atmosphere, the total environment to which

customers are exposed. The proper atmosphere can make the

food, service and whole dining experience seem better. For

that reason a restaurant or a fast food must take care of


20/39


the following to please its customers. This includes

checking the cleanliness of the place and freshness of the

food, guarded premises, parking area where people can park,

ambiance and landscaping, building design, lighting, and

even music.

Related Studies

The following presents the related studies reviewed

for their relevance to the current study. They provide

useful concepts and guidelines in the conduct of this work.

Foriegn

According to the study of Janet C. Chang and

Yuan-An Anna Liu. Among 25 catering sales representatives

and 5 catering directors, parallel to Woods and Viehland

s study (2000), females dominate the catering sales

position: 4 are males, 26 are females. The ages of

respondents range from 24 to 42; more than 90% have

educational backgrounds that are above junior college

level; the average tenure in current position is 3 years;

fewer than 20% are married. As far as compensation for the

catering sales is concerned, a straight salary system is

applied in all five hotels. With respect to the commission

system, the common practice of a commission from varied


21/39


vendors is never recognized and admitted in public.

Nevertheless, it is considered as one of the important

incentives to motivate and retain sales people (Berkowitz,

et al., 2002). The related experiences prior to catering

sales position that are most preferred are either sales-

nature jobs or work in other departments of a hotel.

In their interviews, they found out that the sales

personnel all believe that their primary task is to attain

their preplanned performance targets when faced with the

challenge of personal selling and sales management. In

accord with Makens (1991) research, stress management

through the practice of time-management skills, maintaining

tacit understanding and teamwork between the catering sales

staff, the banquet service team, and colleagues from other

departments, are also one of the great challenges that they

face. For the director of the catering department, the

nurturing of a successor inevitably becomes a future

challenge. What is interesting is that although the job

requires long working hours, broadly speaking, the turnover

rate of the catering department is fairly low compared to

other departments employees in a hotel. The main reasons

for this, from the interview, are the fun and challenging

work content in addition to the satisfactory compensation.


22/39


Also, it is recognized as a respected department to work

for compared to other positions, particularly first line

positions in a hotel. In relation to the on-the-job

training for the catering sales, some were assigned to the

banquet service for the cross-training purpose; some were

trained and conducted the joint sales calls with room

sales. Specifically, five catering directors have the

following thoughts about personal selling and sales: (1)

the highest guiding principle of the catering business is

teamwork. Although the performance of personal selling and

sales is important, super sales is not especially

encouraged; (2) they all think that in-side sales calls and

after sales service are far more important than out-side

sales calls, since it is easier to take care of existing

customers than to develop new customers. With respect to

the after sales service, as Luthy (2003) declares, its

essential to accommodate customers needs and to solve

their problems within the companys capacity; (3) the

catering sales staff cannot complete their work just by

closing a deal, but have to anticipate and manage the

catering functions themselves, and need to rely on

professional performance by the food & beverage service

personnel, conference facility personnel, and extensive

communication and coordination with other departments of


23/39


the hotel; (4) parallel to Makens (1991) belief, ongoing

in-house training and education program is vital in order

to cultivate a successful sales force. It is well

acknowledged that as a catering sales representative, one

not only needs selling capability and marketing concept,

but also a thorough understanding of foods and beverages,

service quality, and cooperative teamwork behavior, all of

which are essential factors of personal selling and sales

management strategy.

Local

The performance of the Hotel and Restaurant Management

posted by Vic Fade. The importance of being educated and

trained under the Hotel and Restaurant Management course is

not only to learn about cooking (one should've studied

culinary arts for that), but primarily to have the

knowledge, skills, and the right preparations for a student

to be ready to handle supervisory and management positions

in hospitality management. For students to be trained under

an instructor in a practical setting of a restaurant or any

other similar establishment, the right mindset and attitude

must be present. The performance of a student in managing

even just a small business serves as an enhancement of his


24/39


knowledge and skills. It works as a substantial internship

for future work and management.

This study is all about the performance of HRM

students in managing a canteen. Let's say that an HRM

student is already working as an intern in a canteen. A

number of factors affect the functioning of an HRM student

when he is already managing a business, even such a small

one like a canteen. Questions or statements may rise, such

as: Because of the seniority of other people working in the

canteen, the junior staff is apprehensive to carry out

their own activities. Thus the decline of student's working

performance in the field.

Reports and cases have been filed due to the food

mishandling of establishments. The importance of dealing

with the safety of food preparation must be strongly

encouraged.

While the relationship between the customer and the canteen

staff is just at a superficial level, customer relations

play a significant role in such a way that it attracts more

consumers and at the same time, improves personal

confidence.

In relation to the Hawthorne effect, the improved

performance of an HRM student when there is an observer or

a superior lasts for only a short time.


25/39


To ensure an efficient way in giving quality service

and management to the consumers and the staff respectively,

the making and implementation of an action plan for the day

affects the performance of an HRM student because it helps

and functions as an organized guide for the student to

follow.

Synthesis

All the studies cited were similar or parallel to the

present study since all dealt with the extent of

participation

of HRM students in which they are very closely related to

the present study. Moreover, the current study focuses only

on the extent of participation of HRM students during their

actual laboratory.


26/39


Chapter 3

METHODS AND PROCEDURES

This chapter presents the methods and procedure such

as research design used, respondents of the study, data

gathering tool, data gathering procedures and the

statistical tools.

Research Design Used

The researchers used the descriptive co relation

design in this study. This design is appropriate since the

objectives of the study calls for the assessment of the

students profile, factors affecting the performance of the

respondents in their laboratory activities in catering.

Similarly, the objectives of the study required the

comparison of the factors affecting the performance of the

respondents in laboratory activities in catering and also

the correlation of the factors affecting the performance of

the respondents in laboratory activities in catering and

their profile variables hence this design.

Respondents of the Study

The respondents of this study were the third year

H.R.M students of University of Cagayan Valley during the


27/39


second semester for the S.Y. 2011-2012. Further, the

researchers made use of the total enumeration to identify

the respondents of the study.

The distribution of the respondents of the study is

shown in Table 1.

Table 1

Distribution of Respondents by block

Block Population (N)

1 36

2 35

3 36

Total 107

Data Gathering Tool

This study used the questionnaire as the main

instrument for gathering data from the respondents. The

questionnaire consists of two parts: part I and part II.

Part I is the respondents personal profile, including

age, and civil status.

Part II deals on the information regarding the

perception of the students on factors affecting their

performance towards laboratory activities relative to the

following: kitchen equipments and ventilation.

Data Gathering Procedure


28/39


Prior to the conduct of the study and to assure thecooperation of the respondents, the researchers prepared a

letter of permission to be presented to the Dean of the

College where the study is undertaken.

Upon approval of the request, researchers personally

floated the questionnaire. This was done in order to assist

the respondents for whatever query they asked and to ensure

100% retrieval of the questionnaire.

Statistical Tools

The data to be gathered by researchers from

respondents were analyzed the interpreted with the use of

selected statistical tools.

To analyze the respondents personal profile, the

simple counts, and percentages was utilized.

To analyze the perception of the respondents in this

study the weighted mean was use. To further interpret the

weighted mean, the following scales were use as follows:

Numerical Scale Mean Range Description Scale1 4.20 5.00 Strongly Agree

2 3.40 4.19 Agree3 2.60 3.39 Undecided4 1.80 2.59 Disagree5 1.00 1.79 Strongly Disagree


29/39


Chapter 4

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

This chapter presents the analysis and interpretation

of data gathered in this study.

1. Profile of the respondents1.1. Age

Table 2aFrequency and Percentage Distribution of the Respondents

according to Age

Age Frequency Percentage

22 & above 17 15.88

20-21 23 21.50

18-19 67 62.62

Total 107 100.00

Mean Age= 18.50

As shown in the table, the frequency and percentage

distribution of student respondents according to age out of

one hundred seven (107) respondents involved in this study

or 15.88 percent were within the age bracket of 22 and

above, 23 or 21.50 percent were within the age group of 20-

21, 67 or 62.62 percent were within the age bracket of 18-

19. The result shows that majority of the respondents are

just on the right level of their tertiary education as

revealed their mean age of 18.50.


30/39


1.2. Civil StatusTable 2b

Frequency and Percentage Distribution of Respondents

According to Civil Status

Civil Status Frequency Percentage

Single 94 87.85

Married 13 12.15

Total 107 100.00

The above table shows that 94 or 87.85 percent are

single and only 13 or 12.15 percent are married. This

implies that almost 100% of the respondents are single. It

further indicate that majority of the respondents are not

ready to enter to a relationship for they want to pursue

their study first.

2. Perception of the Third Year HRM Students on theFactors Affecting their Performance in LaboratoryActivities in Catering.

Table 3a

Mean Perception of the Third Year HRM Students Respondentson the Factors Affecting their Performance in

Laboratory Activities in Catering on

Kitchen Equipment

ItemsBlock 1 Block 2 Block 3

Mean DS Mean DS Mean DS

Kitchen equipment are safe to use by the

students. 4.36 SA 4.23 SA 4.39 SA

Kitchen equipment are in good

condition. 4.17 A 3.86 A 4.08 A


31/39


Enough kitchen equipment used duringlaboratory activities. 3.78 A 3.71 A 4.25 SA

Equipment are properly used andutilized. 4.00 A 3.77 A 4.17 A

Equipment are always updated. 3.58 A 3.36 U 3.89 AEquipment needed in performing

activities are available. 4.00 A 3.74 A 4.03 A

Enough flatwares, chinawares, andsilverwares used in the laboratory. 4.17 A 3.77 A 4.25 SA

Equipment are very important inperforming such kitchen laboratory. 4.50 SA 4.26 SA 4.25 SA

Equipment in the kitchen are easy tooperate and use by the students. 4.11 A 3.86 A 4.03 A

Equipment are properly used andmaintained by the students. 4.03 A 3.94 A 4.22 SA

Students know how to use the equipmentvery well. 4.26 SA 3.83 A 4.03 A

Category Mean 4.09 A 3.84 A 4.14 A

The table presented above shows that most of the items

are rated agree with the category mean of 4.09, 3.84 and

4.14 respectively. This means that kitchen equipment affect

the respondents performance in laboratory activities in

catering.

Table 3b

Mean Perception of the Third Year HRM Students Respondentson the Factors Affecting their Performance in

Laboratory Activities in Catering onVentilation

Item Block 1 Block 2 Block 3


Kitchen laboratories are well ventilated. 4.03 A 3.86 A 4.08 A

Ventilation devices are functioning well. 3.83 A 3.63 A 3.86 A

It is comfortable to stay inside the

classroom/kitchen. 3.92 A 3.46 A 4.17 A

Ventilation devices are properly used and

maintained. 4.17 A 3.60 A 3.92 A

Exhaust fans in the kitchen are in place. 4.22 SA 3.83 A 4.17 A


32/39


Hood is functioning well. 3.75 A 3.43 A 3.39 A

Category Mean 3.99 A 3.63 A 3.93 A

The tables above shows that the assessment of the

respondents on the factors affecting their performance in

laboratory activities in catering particularly on the

ventilation is agreeable with the category mean of 3.99,

3.63, and 3.93 respectively. It means that the respondents

are at all times observant in terms of ventilation in their

catering laboratory.

3. Comparison of the Perception of Third Year HRM Studentson the Factors Affecting their Performance in LaboratoryActivities in Catering by Block.

Table 4

Test of Difference Perception of Third Year HRM Students on

the Factors Affecting their Performance in LaboratoryActivities in Catering by Block

FactorsBlock 1 Block 2 Block 3


Kitchen Equipment 4.09 A 3.84 A 4.14 A

Ventilation 3.99 A 3.63 A 3.93 A

F= 5.54 = 0.05 P= 0.0090 Accept HoPost Hoc Analysis

* block 1 and block 3 = 0.0038

* block 1 and block 2 = 0.0169

The null hypothesis earlier stated in the above table

is accepted. This means that there is no significant

difference between the perception of the block 1 and block

3, and block 1 and block 2. This implies that the


33/39


respondents show the same factors affecting their

performance in laboratory activities in catering.

4. Mean Performance of the Third Year HRM Students intheir Catering Subjects during the 2nd Semester S.Y.2010-2011

Table 5Mean Performance of the Respondents

Mean Range Descriptive Scale F P92-99 Outstanding 7 6.5484-91 Very Satisfactory 35 32.7176-83 Satisfactory 55 51.40

68-75 Fair 9 8.4160-67 Poor 1 0.93Total 107 100

Mean Performance= 82.49

As the table above shows, the mean performance of the

respondents is 82.49. This means that their performance in

catering subject is satisfactory.

5. Correlate the mean perception of the third year HRMstudents on the factors affecting their performance incatering laboratory activities and their meanperformance

6. Correlate the Mean Perceptions on Factors Affectingthe Performance of the Third Year HRM Students whengrouped according to their profile


34/39


Chapter 5

SUMMARY OF FINDINGS, CONCLUSION, AND RECOMMENDATION

This chapter presents the highlights of the study.

They are categorize as to the summary, conclusion, and

recommendation

Summary of Findings

To make this study easier to understand, the specific

problems were re-stated and each is followed immediately by

the findings:

In this study we find out that:

1. Profile of the Respondents1.1. Age

Majority of the respondents are falling within

the age range 18-19 which is further confirmed by their

mean age of 18.50.

1.2. Civil statusThe highest frequency in terms of the respondents

civil status is single with a frequency of 94 or 87.85

percent followed by married with an average of 12.15%. It

means that the respondents prioritize their studies than to

enter a married life.

2. Mean Perception of the Third Year HRM Students on theFactors Affecting their Performance in LaboratoryActivities in Catering.


35/39


2.1. Kitchen equipment

It shows that most of the items are rated

agree with the category mean of 4.11, 3.91 and 4.16

respectively. This means that the kitchen equipment affect

the respondents performance in laboratory activities in

catering.

2.2. Ventilation

The result connotes that the respondents are at all

times observant in terms of ventilation in their catering

laboratory as evidence by having a general category mean of

4.00, 3.74, and 3.96 respectively.

3. Comparison of the Mean Perception of Third Year HRMStudents on the Factors Affecting their Performance in

Laboratory Activities in Catering by Block.

There is no significant difference between the

perception of the block 1 and block 3, and block 1 and

block 2.

4. Mean Performance of the Third Year HRM Students intheir Catering Subjects during the 2nd Semester S.Y.

2010-2011

The result implies that the mean performance of the

respondents is 82.49. This means that their performance in

catering subject is satisfactory.


36/39


QUESTIONNAIRE FOR RESPONDENTS

Part I: Please fill-up all items honestly. Remember thatyour honest responses will be highly appreciated and they

will all be treated confidentially.

Age: ______ Civil Status:______

Part II. Direction:The questions below are the perceptionsregarding the factors affecting the performance of thirdyear HRM students in laboratory activities in catering.Please rate the following statements based on the ratingscale provided. Be rest assured that your responses shallbe kept with utmost confidentiality. Place a check ()under the column that corresponds to any of the choices

given below.

5 Strongly Agree 3 Undecided 1 Strongly Disagree4 Agree 2 Disagree

A. Kitchen equipment 5 4 3 2 1

1. Kitchen equipment are safe to useby the students.2. Kitchen equipment are in goodcondition.3. Enough kitchen equipment used

during laboratory activities.4. Equipment are properly used andutilized.5. Equipment are always updated.6. Equipment needed in performingactivities are available.7. Enough flatwares, chinawares, andsilverwares used in the laboratory.8. Equipment are very important inperforming such kitchen laboratory.9. Equipment in the kitchen are easy

to operate and use by the students.10. Equipment are properly used andmaintained by the students.11. Students know how to use theequipment very well.B. Ventilation

1. Kitchen laboratories are wellventilated.2. Ventilation devices arefunctioning well.


37/39


3. It is comfortable to stay insidethe classroom/kitchen.4. Ventilation devices are properlyused and maintained.

5. Exhaust fans in the kitchen are inplace.6. Hood is functioning well.


38/39


Mrs. Nilda T. Crejado, MBADean, College of HRMUniversity of Cagayan Valley

Maam:

Christ Christian Greetings!

The researchers may have the honor to requestpermission to administer the test to the Third yearstudents of the Bachelor of Science in Hotel and RestaurantManagement. This is in the connection with our study inresearch entitled Factors Affecting the Performance of

Third year HRM students in Laboratory Activities inCatering.

Hoping for your favorable consideration.

Thank you.

Respectfully yours,

Kimberly V. Viloria

Christine Angela Cu

Josephine Esteban

Maricar Naceno

Jaylord Gazzingan(Researchers)

Noted by:

Armenio C. Liban Jr. Ph.D(Adviser)

Approved by:

Mrs. Nilda T. Crejado, MBADean of HRM


39/39


Bibliography

Website.

http://www.netplaces.com/starting-catering-business/what-is-catering/what-does-catering-really-mean.htm

http://manilareviews.com/2010/07/food-service-industry-philippines.html

http://www.google.com.ph/#hl=tl&sa=X&ei=8ERxT_L5G6rnmAWmwoXODw&sqi=2&ved=0CBYQBSgA&q=related+studies+in+catering+Janet+C.+Chang+and+Yuan-And+Anna+Liu.&spell=1&bav=on.2,or.r_gc.r_pw.r_qf.,cf.osb&fp=f831c83a70760df3&biw=1280&bih=890
http://www.netplaces.com/starting-catering-business/what-is-catering/what-does-catering-really-mean.htmhttp://www.netplaces.com/starting-catering-business/what-is-catering/what-does-catering-really-mean.htmhttp://manilareviews.com/2010/07/food-service-industry-philippines.htmlhttp://manilareviews.com/2010/07/food-service-industry-philippines.htmlhttp://www.google.com.ph/#hl=tl&sa=X&ei=8ERxT_L5G6rnmAWmwoXODw&sqi=2&ved=0CBYQBSgA&q=related+studies+in+catering+Janet+C.+Chang+and+Yuan-And+Anna+Liu.&spell=1&bav=on.2,or.r_gc.r_pw.r_qf.,cf.osb&fp=f831c83a70760df3&biw=1280&bih=890http://www.google.com.ph/#hl=tl&sa=X&ei=8ERxT_L5G6rnmAWmwoXODw&sqi=2&ved=0CBYQBSgA&q=related+studies+in+catering+Janet+C.+Chang+and+Yuan-And+Anna+Liu.&spell=1&bav=on.2,or.r_gc.r_pw.r_qf.,cf.osb&fp=f831c83a70760df3&biw=1280&bih=890http://www.google.com.ph/#hl=tl&sa=X&ei=8ERxT_L5G6rnmAWmwoXODw&sqi=2&ved=0CBYQBSgA&q=related+studies+in+catering+Janet+C.+Chang+and+Yuan-And+Anna+Liu.&spell=1&bav=on.2,or.r_gc.r_pw.r_qf.,cf.osb&fp=f831c83a70760df3&biw=1280&bih=890http://www.google.com.ph/#hl=tl&sa=X&ei=8ERxT_L5G6rnmAWmwoXODw&sqi=2&ved=0CBYQBSgA&q=related+studies+in+catering+Janet+C.+Chang+and+Yuan-And+Anna+Liu.&spell=1&bav=on.2,or.r_gc.r_pw.r_qf.,cf.osb&fp=f831c83a70760df3&biw=1280&bih=890http://www.google.com.ph/#hl=tl&sa=X&ei=8ERxT_L5G6rnmAWmwoXODw&sqi=2&ved=0CBYQBSgA&q=related+studies+in+catering+Janet+C.+Chang+and+Yuan-And+Anna+Liu.&spell=1&bav=on.2,or.r_gc.r_pw.r_qf.,cf.osb&fp=f831c83a70760df3&biw=1280&bih=890http://www.google.com.ph/#hl=tl&sa=X&ei=8ERxT_L5G6rnmAWmwoXODw&sqi=2&ved=0CBYQBSgA&q=related+studies+in+catering+Janet+C.+Chang+and+Yuan-And+Anna+Liu.&spell=1&bav=on.2,or.r_gc.r_pw.r_qf.,cf.osb&fp=f831c83a70760df3&biw=1280&bih=890http://www.google.com.ph/#hl=tl&sa=X&ei=8ERxT_L5G6rnmAWmwoXODw&sqi=2&ved=0CBYQBSgA&q=related+studies+in+catering+Janet+C.+Chang+and+Yuan-And+Anna+Liu.&spell=1&bav=on.2,or.r_gc.r_pw.r_qf.,cf.osb&fp=f831c83a70760df3&biw=1280&bih=890http://www.google.com.ph/#hl=tl&sa=X&ei=8ERxT_L5G6rnmAWmwoXODw&sqi=2&ved=0CBYQBSgA&q=related+studies+in+catering+Janet+C.+Chang+and+Yuan-And+Anna+Liu.&spell=1&bav=on.2,or.r_gc.r_pw.r_qf.,cf.osb&fp=f831c83a70760df3&biw=1280&bih=890http://www.google.com.ph/#hl=tl&sa=X&ei=8ERxT_L5G6rnmAWmwoXODw&sqi=2&ved=0CBYQBSgA&q=related+studies+in+catering+Janet+C.+Chang+and+Yuan-And+Anna+Liu.&spell=1&bav=on.2,or.r_gc.r_pw.r_qf.,cf.osb&fp=f831c83a70760df3&biw=1280&bih=890http://www.google.com.ph/#hl=tl&sa=X&ei=8ERxT_L5G6rnmAWmwoXODw&sqi=2&ved=0CBYQBSgA&q=related+studies+in+catering+Janet+C.+Chang+and+Yuan-And+Anna+Liu.&spell=1&bav=on.2,or.r_gc.r_pw.r_qf.,cf.osb&fp=f831c83a70760df3&biw=1280&bih=890http://manilareviews.com/2010/07/food-service-industry-philippines.htmlhttp://manilareviews.com/2010/07/food-service-industry-philippines.htmlhttp://www.netplaces.com/starting-catering-business/what-is-catering/what-does-catering-really-mean.htmhttp://www.netplaces.com/starting-catering-business/what-is-catering/what-does-catering-really-mean.htm

Kim's Research

Documents