Karlo Ian Portacio’s scientific contributions

This study assessed the environmental sustainability practices among selected restaurants in Olongapo City as perceived by business owners for the year 2017. Based on the basic principles provided, restaurants shall make efforts to undertaken environmental activities and environmental education on a voluntary, and thereby through the encouragement of willingness for environmental conservation and other environmental activities, and make efforts to cooperate with other people on environmental activities. Environmental sustainability practices mean voluntary activities of selective restaurant aimed mainly of local environmental practices such as water management, waste management, Nature management protection, and conservation of renewable resources. The descriptive type of research was used. The researchers used this method using the questionnaire or checklist and utilized the result to identify the level of effectiveness and efficiency in terms of environmental sustainability practices. The respondents of this research were managers of different selected restaurant in Olongapo City. There were 11 managers and 28 store supervisors come from different restaurants in Olongapo City, namely Kongs, Chickboy, Jolibee, Mang Inasal, Andoks, Max’s, Greenwich, Chowking, Bon chon, Classic Savory and KFC. The nature of type of their business majority are corporation number of years of operation last from (20- above) and the small years runs is about (0-4 years) in the projected operational capacity the sustainability of the business depends on how to manage and adhere on the existing environmental concern. Relative to the projected operational plan the capacity of the surveyed businesses, whether small or large scale the main objective is to preserve the integrity of the environment, this is not just profit-motivated but also environmental sustainability. To formulate policies in-support to the existing policies by adopting environmental practices establishing a team to identity focal concern to improve environmental issues. In the survey we conducted we found out that in terms of sustainability practices majority of them has a rate of frequent or has the range of 3.40-4.19 in their sustainability practices in Water Management, Nature Protection and Conservation of Renewable Resources thru this figure we can assess the full cooperation of the business firm in adhering to the conservation of environment. The following are the recommendations posited: Pro-active approach to the environmental sustainability and maintain high standard of professionalism in addressing issues of environmental concern for the betterment of the public and its environment; to revise or formulate environmental policies in collaboration with the existing policies and promote environmental awareness in using guidelines and standards of operational procedures; they should improve the environmental practices of their respective company or restaurant; they need to be more serious on their social responsibilities and try to develop ways to be more efficient in sustaining their environmental practices; they should conduct seminars and trainings to their employees about environmental sustainability practices to be more aware in their social responsibility as an employee and being part of the community in preserving our environment as a healthy living place; and they should improve their sustainability practices by doing something that can be helpful for the environment and also for the future needs of the next generations.

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.