Susan Alegoria-Groom’s scientific contributions

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.

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 study attempted to assess the factors mostly considered by the senior HRM students of Columban College in choosing companies for their internship and the factors that were possessed by these institutions they had undergone their training. On the Job Training preferences are free opportunity to select the desired institution on where to undergone training. It is also decision-making in a confusing situation that he cannot make his own decision, on where to undergone training that fit his skills and capabilities in the field of business. The most effective method to develop the competence and skills of students is through hands-on training on-the-job training. This process exposes the students to different fields and learned. Moreover, it allows the students to become familiar and made known with the actual operation of the business and the state-of-the-art of facilities, equipment, and technology used. Many opportunities for development can be found on-the-job. Trainees are able to learn as they contribute to the goals of the firm. Morale, productivity, and professionalism will normally be high in those individuals that employ a sound OJT program. Perhaps this would be a stepping stone for the interns to develop themselves to become professionals in their own field of specialization and acquire new learning through gained experiences during training. It is a very essential component of the learning process, geared towards preparing students for future careers. However, interns along the way encountered uncertainties and problems that would one way or another will affect their on-the-job performances. Some would feel disappointed and dissatisfied with the on-the-job training they receive. Many factors are to be considered that the on-the-job training was properly managed.