UNIVERSITY OF CAGAYAN VALLEY COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT APPROVAL SHEET This thesis entitled: Factors Affecting

the Performance of Third Year Hotel and Restaurant Management Students in Laboratory Activities in Catering for the S.Y. 2008-2009, in partial fulfillment of the requirements for the degree Bachelor of Science in Hotel and Restaurant Management prepared and submitted by Kimberly V. Viloria, Christine Angela Cu, Josephine Esteban, Maricar Naceno, and Jaylord Gazzingan has been examined and recommended for acceptance and 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 Member Accepted as partial

NILDA T. CREJADO, MBA Member fulfillment for the degree,

Bachelor of Science in Hotel and Restaurant Management. Approved by:

MRS. NILDA T. CREJADO, MBA Dean, College of HRM

UNIVERSITY OF CAGAYAN VALLEY COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT 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 their researchers, therefore, would like and to express heartfelt

sincerest

thanks,

appreciation

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 guidance above and all, to our HEAVENLY FATHER, him for his study

abundant

blessings.

Without

this

would not be made possible.

UNIVERSITY OF CAGAYAN VALLEY COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT DEDICATION To God Almighty who had been the source of everything To our family for their love, inspiration and moral support To our educator who provided the challenge and inspiration for us to complete this book And to our adviser who helped us until the last pages of this book and never left us. To them We dedicated this book.

-RESEARCHERS-

UNIVERSITY OF CAGAYAN VALLEY COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT TABLE OF CONTENTS TITLE PAGE . . . . . . . . . . . . . . . . . . . . . . . i APPROVAL SHEET . . . . . . . . . . . . . . . . . . . . ii

ACKNOWLEDGMENT . . . . . . . . . . . . . . . . . . . . iii DEDICATION . . . . . . . . . . . . . . . . . . . . . . TABLE OF CONTENTS . . . . . . . . . . . . . . . . . . . iv v

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

I. THE PROBLEM AND ITS BACKGROUND

Introduction . . . . . . . . . . . . . . . . . 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 . . . . . . . . . . . . . . .

UNIVERSITY OF CAGAYAN VALLEY COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT 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 AND RECOMMENDATION Findings . . . . . . . . . . . . . . . . . . Conclusions . . . . . . . . . . . . . . . . Recommendations . . . . . . . . . . . . . . Bibliography . . . . . . . . . . . . . . . . Appendices . . . . . . . . . . . . . . . . . A. Questionnaire . . . . . . . . . . . . B. Request Letter . . . . . . . . . . C. Curriculum Vitae . . . . . . . . . .

UNIVERSITY OF CAGAYAN VALLEY COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT Chapter 1 THE PROBLEM AND ITS BACKGROUND Introduction Catering teaching designed and to education new show today demands new approaches to was

direction the

for

learning. HRM course how different

student

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 to a or a college has to develop for a

supplement

hands-on

laboratory

experience

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.

UNIVERSITY OF CAGAYAN VALLEY COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT 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, study. To this know pushes what the researchers the factors to conduct the

are

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.

UNIVERSITY OF CAGAYAN VALLEY COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT 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 affecting profile their and their perception in on the factors

performance

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.

UNIVERSITY OF CAGAYAN VALLEY COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT INPUT

1. Students profile 1.1 age 1.2 civil 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.

PROCESS
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.

OUTPUT

Better Performance in laboratory activities in catering.

FEEDBACK

Figure 1. PARADIGM OF THE STUDY

UNIVERSITY OF CAGAYAN VALLEY COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT 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, questions: 1. What is the profile of the respondents in terms of:
1.1. Age

it

sought

to

answer

the

following

1.2. Civil status 2. students What on is the the perception of the their in third year HRM in the

factors in

affecting catering

performance to

laboratory following:

activities

relative

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

UNIVERSITY OF CAGAYAN VALLEY COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT affecting their performance in catering laboratory

activities and their mean performance? 6. Is there on a significant affecting relationship the between of the the

perceptions

factors

performance

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 of is no significant year HRM relationship on the in the

perception affecting activities

third

students in

factors

their and

performance their mean

catering

laboratory the 2nd

performance

during

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

UNIVERSITY OF CAGAYAN VALLEY COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT 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 affecting their performance in catering laboratory 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

UNIVERSITY OF CAGAYAN VALLEY COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT 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 performance study of covered third year the HRM factors students affecting in the

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 regarding order this for us to the have a brief understanding included the

study,

researchers

following important words with their meaning. Age. It describes how old the respondents are. Better performance activities. performance. of the It refers to the improved laboratory

respondents

towards

UNIVERSITY OF CAGAYAN VALLEY COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT 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. performance activities. Performance. It refers to the students behavior of It the is the evaluation relative to done their on the

students

hands-on

inside their laboratory doing such laboratory activities. Profile. status. It refers to the students age and civil

UNIVERSITY OF CAGAYAN VALLEY COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT 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 and to the current in study. the They provide of this

useful works.

concepts

guidelines

conduct

Foreign According to Joyce Weinberg The catering industry is a multibillion-dollar-a-year thousands of industry, and involving staffs, tens of

professionals

their

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,

UNIVERSITY OF CAGAYAN VALLEY COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT 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 a miles lot away, of you're in the moving and business. ingredient

There's

equipment

lugging

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

UNIVERSITY OF CAGAYAN VALLEY COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT skilled able planner, an adroit and salesperson a charming and marketer, an

business

person,

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 restaurants food that generally sell quick, refers to the type of

inexpensive

take-out

food.

During a relatively brief period of time, the fast food industry has helped to transform not only diet, but also

UNIVERSITY OF CAGAYAN VALLEY COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT 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 variety that of restaurants cuisines as offer a large to menu fast including foods, a

compared

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 togo. 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

UNIVERSITY OF CAGAYAN VALLEY COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT 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, what and makes more them recently Filipino from is further the abroad. and

However,

history

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 KFC, chains Chowking, of Philippines and are

Jollibee,

McDonald,

etc.

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

UNIVERSITY OF CAGAYAN VALLEY COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT 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, s study (2000), 4 are range females males, from parallel to Woods and Viehland dominate 26 24 are to the catering The than junior sales of have

position: respondents educational

females. more above

ages 90%

42; are

backgrounds

that

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

UNIVERSITY OF CAGAYAN VALLEY COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT vendors is never it is recognized considered and as admitted one of in public. important

Nevertheless,

the

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 salesnature 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 accord of personal Makens selling (1991) and sales management. In

with

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 of director a of the catering department, a the

nurturing

successor

inevitably

becomes

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.

UNIVERSITY OF CAGAYAN VALLEY COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT 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 sales. and conducted the five joint sales calls with have room the

Specifically,

catering

directors

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 essential their to accommodate within customers companys (2003) declares, its needs and to solve the

problems

the

capacity;

(3)

catering sales staff cannot complete their work just by closing catering a deal, but have to anticipate and manage the functions themselves, by the and food need & to rely on

professional personnel,

performance

beverage and

service

conference

facility

personnel,

extensive

communication and coordination with other departments of

UNIVERSITY OF CAGAYAN VALLEY COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT 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 for about cooking but (one should've to studied the

culinary

arts

that),

primarily

have

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

UNIVERSITY OF CAGAYAN VALLEY COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT knowledge and skills. It works as a substantial internship for future work and management. This students study in is all a about canteen. the performance say that of an HRM HRM

managing

Let's

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 confidence. In relation to the Hawthorne effect, the improved and at the same time, improves personal

performance of an HRM student when there is an observer or a superior lasts for only a short time.

UNIVERSITY OF CAGAYAN VALLEY COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT 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.

UNIVERSITY OF CAGAYAN VALLEY COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT 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 Similarly, in the their laboratory of activities the study in catering. the

objectives

required

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

UNIVERSITY OF CAGAYAN VALLEY COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT 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 1 2 3 Total Population (N) 36 35 36 107

Data Gathering Tool This instrument study for used the questionnaire from the as the main The

gathering

data

respondents.

questionnaire consists of two parts: part I and part II. Part I is the respondents personal profile, including age, and civil status. Part perception II of deals the on the information on factors regarding affecting the their

students

performance towards laboratory activities relative to the following: kitchen equipments and ventilation.

Data Gathering Procedure

UNIVERSITY OF CAGAYAN VALLEY COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT Prior to the conduct of the study and to assure the cooperation 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 1 2 3 4 5 Mean 4.20 3.40 2.60 1.80 1.00 Range 5.00 4.19 3.39 2.59 1.79 Description Scale Strongly Agree Agree Undecided Disagree Strongly Disagree

UNIVERSITY OF CAGAYAN VALLEY COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT 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 respondents 1.1. Age Table 2a Frequency and Percentage Distribution of the Respondents according to Age Age 22 & above 20-21 18-19 Total 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 2021, 67 or 62.62 percent were within the age bracket of 1819. 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. Frequency 17 23 67 107 Percentage 15.88 21.50 62.62 100.00

UNIVERSITY OF CAGAYAN VALLEY COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT 1.2. Civil Status Table 2b Frequency and Percentage Distribution of Respondents According to Civil Status Civil Status Single Married Total Frequency 94 13 107 Percentage 87.85 12.15 100.00

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 Factors Affecting their Activities in Catering. Year HRM Students on the Performance in Laboratory

Table 3a Mean Perception of the Third Year HRM Students Respondents on the Factors Affecting their Performance in Laboratory Activities in Catering on Kitchen Equipment

Items Kitchen equipment are safe to use by the students. Kitchen equipment are in good condition.

Block 1 Mean
4.36 4.17

Block 2 Mean
4.23 3.86

Block 3 Mean
4.39 4.08

DS SA A

DS SA A

DS SA A

UNIVERSITY OF CAGAYAN VALLEY COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT Enough kitchen equipment used during laboratory activities. Equipment are properly used and utilized. Equipment are always updated. Equipment needed in performing activities are available. Enough flatwares, chinawares, and silverwares used in the laboratory. Equipment are very important in performing such kitchen laboratory. Equipment in the kitchen are easy to operate and use by the students. Equipment are properly used and maintained by the students. Students know how to use the equipment very well. Category Mean

3.78 4.00 3.58 4.00 4.17 4.50 4.11 4.03 4.26 4.09

A A A A A SA A A SA A

3.71 3.77 3.36 3.74 3.77 4.26 3.86 3.94 3.83 3.84

A A U A A SA A A A A

4.25 4.17 3.89 4.03 4.25 4.25 4.03 4.22 4.03 4.14

SA A A A SA SA A SA A 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 Respondents on the Factors Affecting their Performance in Laboratory Activities in Catering on Ventilation Item Kitchen laboratories are well ventilated. Ventilation devices are functioning well. It is comfortable to stay inside the classroom/kitchen. Ventilation devices are properly used and maintained. Exhaust fans in the kitchen are in place. Block 1 Mean DS 4.03 A 3.83 A
3.92 4.17 4.22

Block 2 Mean DS 3.86 A 3.63 A

3.46 3.60 3.83

Block 3 Mean DS 4.08 A 3.86 A

4.17 3.92 4.17

A A SA

A A A

A A A

UNIVERSITY OF CAGAYAN VALLEY COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT Hood is functioning well. Category Mean
3.75 3.99

A A

3.43 3.63

A A

3.39 3.93

A 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 Students on the Factors Affecting their Performance in Laboratory Activities in Catering by Block. Table 4 Test of Difference Perception of Third Year HRM Students on the Factors Affecting their Performance in Laboratory Activities in Catering by Block

Block 1 Block 2 Mean DS Mean DS Kitchen Equipment 4.09 A 3.84 A Ventilation 3.99 A 3.63 A F= 5.54 = 0.05 P= 0.0090 Post Hoc Analysis * block 1 and block 3 = 0.0038 * block 1 and block 2 = 0.0169 Factors

Block 3 Mean DS 4.14 A 3.93 A Accept Ho

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

UNIVERSITY OF CAGAYAN VALLEY COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT respondents show the same factors affecting their

performance in laboratory activities in catering. 4. Mean Performance of the Third Year HRM Students in their Catering Subjects during the 2nd Semester S.Y. 2010-2011 Table 5 Mean Performance of the Respondents
Mean Range 92-99 84-91 76-83 68-75 60-67 Total Descriptive Scale Outstanding Very Satisfactory Satisfactory Fair Poor F 7 35 55 9 1 107 P 6.54 32.71 51.40 8.41 0.93 100

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 HRM students on the factors affecting their performance in catering laboratory activities and their mean performance Correlate the Mean Perceptions on Factors Affecting the Performance of the Third Year HRM Students when grouped according to their profile

6.

UNIVERSITY OF CAGAYAN VALLEY COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT 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 Respondents 1.1. 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 status The 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 the Factors Affecting their Performance in Laboratory Activities in Catering.

UNIVERSITY OF CAGAYAN VALLEY COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT

2.1. Kitchen equipment It agree with shows the that most mean of of the items 3.91 are and rated 4.16

category

4.11,

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 HRM Students 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 in their 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.

UNIVERSITY OF CAGAYAN VALLEY COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT QUESTIONNAIRE FOR RESPONDENTS Part I: Please fill-up all items honestly. Remember that your honest responses will be highly appreciated and they will all be treated confidentially. Age: ______ Civil Status:______

Part II. Direction: The questions below are the perceptions regarding the factors affecting the performance of third year HRM students in laboratory activities in catering. Please rate the following statements based on the rating scale provided. Be rest assured that your responses shall be kept with utmost confidentiality. Place a check () under the column that corresponds to any of the choices given below. 5 Strongly Agree 4 Agree 3 Undecided 2 Disagree 1 Strongly Disagree 5 4 3 2 1

A. Kitchen equipment 1. Kitchen equipment are safe to use by the students. 2. Kitchen equipment are in good condition. 3. Enough kitchen equipment used during laboratory activities. 4. Equipment are properly used and utilized. 5. Equipment are always updated. 6. Equipment needed in performing activities are available. 7. Enough flatwares, chinawares, and silverwares used in the laboratory. 8. Equipment are very important in performing such kitchen laboratory. 9. Equipment in the kitchen are easy to operate and use by the students. 10. Equipment are properly used and maintained by the students. 11. Students know how to use the equipment very well. B. Ventilation 1. Kitchen laboratories are well ventilated. 2. Ventilation devices are functioning well.

UNIVERSITY OF CAGAYAN VALLEY COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT 3. It is comfortable to stay inside the classroom/kitchen. 4. Ventilation devices are properly used and maintained. 5. Exhaust fans in the kitchen are in place. 6. Hood is functioning well.

UNIVERSITY OF CAGAYAN VALLEY COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT Mrs. Nilda T. Crejado, MBA Dean, College of HRM University of Cagayan Valley Maam: Christ Christian Greetings! The researchers may have the honor to request permission to administer the test to the Third year students of the Bachelor of Science in Hotel and Restaurant Management. This is in the connection with our study in research entitled Factors Affecting the Performance of Third year HRM students in Laboratory Activities in Catering. 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, MBA Dean of HRM

UNIVERSITY OF CAGAYAN VALLEY COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT Bibliography Website. http://www.netplaces.com/starting-catering-business/whatis-catering/what-does-catering-really-mean.htm http://manilareviews.com/2010/07/food-service-industryphilippines.html http://www.google.com.ph/#hl=tl&sa=X&ei=8ERxT_L5G6rnmAWmwoX ODw&sqi=2&ved=0CBYQBSgA&q=related+studies+in+catering+Janet +C.+Chang+and+YuanAnd+Anna+Liu.&spell=1&bav=on.2,or.r_gc.r_pw.r_qf.,cf.osb&fp =f831c83a70760df3&biw=1280&bih=890