March 2021
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14,488 Reads
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1 Citation
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March 2021
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14,488 Reads
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1 Citation
March 2021
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34 Reads
March 2021
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62 Reads
March 2021
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3,380 Reads
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1 Citation
March 2021
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6,976 Reads
November 2019
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961 Reads
May 2019
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192 Reads
The Competencies among Hotel and Restaurant Management (HRM) and Tourism Management (TM) students are focused on how well the students perform the required Competency Assessment in Food and Beverage Services, Housekeeping, Event Management, Front Office, Tour Guiding and Travel Services. This study aims to determine the level of competencies among 37 graduating Hotel and Restaurant Management and 28 graduating Tourism Management students of Columban College, Inc. during academic year 2018-2019. The descriptive-correlational method of research was used in this study. The results showed that there is a high level of competencies developed in their laboratory courses among the graduating HRM and TM students as assessed by themselves along the areas of Food and Beverage Services, Housekeeping, Event Management, Front Office, Tour Guiding (Tourism Promotion) and Travel Services. Their OJT/Practicum supervisors at the workplace rated their performance as "Good" on these areas. There was moderate to high positive correlation between the level of competencies developed among HM and TM students and their practicum performance. Therefore, the researchers suggested that the School shall provide an intervention program that will help improve the level of students' level of competence and make them globally competitive.
August 2018
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8,668 Reads
This is a survey of the employability of Hotel and Restaurant Management graduates of the academic year 2014 – 2017. The findings may be used to enhance the curriculum. The descriptive-survey type of research was utilized with two hundred thirty-four (234) or 73.58% graduates of BS-HRM Program Data were primarily gathered using the said survey-questionnaire which administered personally (face-to-face) or sent via e-mail and chat; triangulated with informal interview, observation and document analysis. Data were analyzed using the Percentage, Mean, and Weighted Mean. Equal opportunity among students enrolling in the HRM program was enjoyed by the graduates regardless of civil status, gender, a region of origin, and location of residence. The majority of the HRM graduates were currently employed HRM related jobs, very few were underemployed and unemployed. Thus, there was a high employability rate among HRM graduates. The HRM program products of Columban College can compete globally with the demands of foreign business organizations abroad.
August 2018
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4,408 Reads
Cultural diversity in organizations, especially those in the hospitality and tourism industry is observed as a result of globalization and internationalization. In hotels, customers/guests are diverse and therefore, need to be managed effectively by managers and employees. This qualitative research is a case study of three (3) selected resort hotels in Subic Bay Freeport Zone. Data were gathered through in-depth interviews and focus group discussions of purposively selected managers and employees, as well as observation of hotel practices. Participants internalize the importance of an effective way of managing culturally diverse customers, and the need diverge or converge business practices. Challenges and problems were identified and training, stronger teamwork and effective communication may help.
July 2017
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5,095 Reads
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.
... Seyahat rehberleri ve büyük gıda üreticileri de sokak yiyecekleriyle ilgilenmeye başlamıştır. Çünkü seyahat deneyimi sırasında yerel mutfağı uygun fiyata tatmanın en iyi yolu sokak yiyecekleri olmuştur (Antipolo, Callo & Groom, 2021). Binlerce yıldır satışı yapılan sokak yiyecekleri dünyanın hemen her köşesinde bulunmaktadır. ...
March 2021
... According to this definition, street foods are "foods and beverages prepared and/or sold by vendors or hawkers in the streets and other public places" (FAO, 1986). The development of street food, which has its roots in the past, depends on nutritional deficiencies and needs (Antipolo et al., 2021). ...
March 2021
... Training in food hygiene that embodies the concept of risk should be implemented in restaurants to emphasize to food handlers the level of risk associated with their business. This includes awareness in food handling and proper hygienic routine among employees such as wearing protective gloves if they have any cuts, open wounds, or abrasions to avoid contamination and prevents the spreading of bacteria (Matriano et al., 2017). The survey respondents show a high agreement rate of 37.5% in not evident, indicating that there are cases of foreign objects being found in the food. ...
August 2014