TRAINING NEEDS ANALYSIS OF FRONT OFFICE PERSONNEL IN SELECTED HOTELS AT SUBIC BAY FREEPORT ZONE

Abstract

The competency assessment is task-focused and process-focused rather than outcome and accountability focused. A comprehensive skills checklist and the test may be done to ensure quality improvement in the work of employees. This study focused on the competency assessment of food and beverages production staff among selected restaurants at Subic Bay Freeport Zone for the year 2015. The descriptive survey type of research was used in this study where the respondents are 101 F&B production staff from 17 restaurants in Subic Bay Freeport Zone. Data were collected using survey-checklist, observation, and unstructured interview and were analyzed using the Percentage, Weighted Mean, and One-Way Analysis of Variance. The majority of the respondents belong to young adult age, male, and married. Most of them were undergraduate of college and were taking up courses related to hospitality education, have been working in the hospitality industry and as F&B production staff for more quite some time. Only limited number of respondents have earned National Certification related to F&B production, and have attended seminars and trainings. The core and functional competencies of all the F&B production staff-respondents can be described as very good. Except for the head chefs, the functional competencies of the respondents can be described as outstanding. The self-assessment of the respondents on their core, generic and functional competencies varied when grouped according to age, gender, highest educational attainment, number of years working as F&B production staff, possession of National Certification from TESDA, and seminars and training related. An enhancement training program may be proposed to further improve the level of competencies expected from the F&B production staff.