CORRELATION OF ACADEMIC MARK AND LEVEL OF
PERFORMANCE OF BSHRM PRACTICUMERS
IN THE FOOD AD BEVERAGE SERVICES
IN DAVAO CITY

BY:
COLLO, ELOISA
CARLOS, JASON
ENRIQUEZ, LEILA ANNE
COMPASION, MARIZ
SINCO, CAROLINE
MARAMBA, JENEVY

CHAPTER 1

INTRODUCTION
One of the fastest growing sectors of the economy is the hospitality industry. It attracts diverse kinds of people with different fields of interest . People have always gone out to eat sometimes and travelled for work or leisure purposes, and with these, HRM graduates working as staffs are needed to accommodate the clientele. The hospitality industry is defined as the activity of providing lodging, food and beverage and recreational services, which are included but not limited to hotels, motels, clubs, casinos, restaurants, recreation facilities, tourism, cruise line and theme parks.
For many years now there has been an evident growing increase in the demand for competent skilled personnel in the food and beverage industry both locally and abroad. The said industry encompasses a wide range of specialized services. Responsible dining room management, qualifications, personal appearance, the importance of teamwork, customer service and up-selling techniques are key traits and know-how in this industry. It requires good knowledge on the organization of the dining room and table settings to classification of textiles, glassware, flatware and china. This also includes the management and service of wine, beer and spirits. In addition, know-how on hotel food and beverage operations are required:restaurants service, room service and banquet service, bar and lounge service ad stewarding. The food and beverage industry is one of the most promising industries globally. More entrepreneurs have ventured into this business, creating an increasing demand for skilled service personnel. Training for food and beverage industry requires more than just on the job training professionals years ago get away with. Not only are aspiring food and beverage industry workers enrolling in trade school programs but they are also considering associates and bachelors degree in specialized fields like hospitality management and restaurant supervision. In addition to gaining an extensive experience to complete the classroom learning, college internships greatly adds up to the aspirants portfolio or resume and allows garnering of valuable industry contacts that can be essential to landing into the possible, ideal jobs after graduation.
Locally, the city of the Davao is scoping with as far as the food and beverage industry is concerned. The city is home to a wide variety of fine hotels and restaurants and successful fast food chains and franchises catering very well to the taste of locals and tourists. Service is at the heart of these industry, and working in it can be exiting, rigorous and rewarding. It requires versatile, positive and willing personnel, thus this is the career for competent aspirants. Moreover, for personnel to be able to render quality customer service, he/she must be well rounded with the techniques of proper service in hospitality establishments.
Undoubtedly aspirants must have good HRM education and on-the-job training or practicum. The practicum is the critical and culminating phase in the student’s education to put an edge on his/her capabilities and values in preparation to the actual career. With the proper training the aspirant will have a leg-up in this career path by preparing him/her to a front desk supervisor or manager, concierge, or a food and beverage service supervisor. HRM students who are undertaking to their practicum have the opportunities to acquire practical knowledge, proper hands-on skills, desirable work ethics and know how can actual hotel and restaurant operations. This will develop the HRM practicumer’s work values as they are expected to relate to various cultures of the local and foreign customers. This program is designed to provide the students with the necessary skills and knowledge in the areas of service, operations, and management in the hospitality industry. It will prepare and develop HRM students into globally competitive, hospitality practitioners. The program provides the students with understanding and appreciations of the different sectors in the hospitality industry such as culinary, front office, tourism, and hotel operations. This practicum will give good exposure to the students as they apply the different theories and principle learned from their college education.
In this study the researchers would like to find out if there is correlation on academic mark of the 4th year practicumers and in the level of their performance in food beverages and services in Davao City.
Finally, researchers are bound to survey on the HRM students of Brokenshire College, Davao Doctors College, University of Immaculate Conception and University of Mindanao who are having their practicum in Davao City. This study will be an assessment to the service quality the practicumers hence; this research will consequently serve as a valuable resource material and credible account as to the realities ad details of HRM practicum.

STATEMENT OF THE PROBLEM

This study will find out the correlation of academic mark and the level of performance of BSHRM 4th year students in their practicum in selected establishments in Davao City. Specifically, this study will answer the following research problems: 1. What is the socio-demographic profile of the respondents? 2. What are the levels of performance of BSHRM 4th year students in food and beverage services in terms of: a. Bartending b. Customer relation c. Food service d. Preparation 3. Is there a significant relationship between students academic mark and level of performance in food and beverage services?

HYPOTHESIS There is no significant relationship between academic marks of the practicumers enrolled and level of performance of BSHRM 4th year students in food and beverage services.

FRAMEWORK

Independent Variable Dependent Variable ACADEMIC MARKS Level of Performance in terms of: 1. Bartending 2. Customer Relation 3. Food Service 4. Production

Fig 1. Conceptual framework of the study

The conceptual framework of the study as shown in fig. 1, the independent variables: BSHRM practicumers; academic marks; and the dependent variables, are the level of performance on bartending, customer relation, food service and production implying quality of performance and better life of BSHRM practicumers. The result of the practicumers achievements in both aspects will greatly improve their performance in the future.
Theoretical Framework
The Theory of Performance develops and relates six foundational concepts to form a framework that can be used to explain performance as well as performance improvements. To perform is to produce valued results. These involve a performer’s mindset, academic performance, immersion in an enriching environment, and engagement in reflective practice. Student Motivation has long been considered an important factor in the determination of academic performance. The nature and extent of the link between motivation and performance has been explored on many fronts. One perspective has been to use expectancy theory, as developed by Vroom ( 1964 ). According to this theory, motivation to act is a combination of the perceived attractiveness of future outcomes and the likelihood one's actions will lead to these outcomes. Thus, motivating students to put forth academic effort depends on students' perceptions of the benefit of academic performance and their belief that exerting effort will actually lead to higher performance.
A second way in which student motivation and performance have been viewed is through the analysis of the intrinsic individual needs of students. Needs theo- ry posits that individual motivated behavior is substantially driven by the strength of various intrinsic needs (i.e., achievement, affiliation, autonomy, and domi- nance). This needs theory, as developed by McClelland, Atkinson, Clark, and
Lowell ( 1953 ); Atkinson ( 1958 ); and Steers and Braunstein ( 1976 ) and as applied to students, suggests that students' motivation to exert effort in the quest to attain academic success is driven by their relative need levels--particularly their need to achieve.

Scope and Limitation
This study will determine the correlation of academic marks and level of performance of BSHRM practicumers in food and beverage services in Davao city. It will cover Brokenshire College.
The respondents of the study of practicumers assigned in four (4) chosen establishment in Davao city namely; Marco Polo Hotel, Apo View Hotel, Grand Men Seng Hotel and My Hotel. One hundred ten (110) practicumers randomly are selected from the BSHRM students having their practicum in the above establishments in Davao city only.

SIGNIFICANCE OF THE STUDY In this study, we will be able to know the significance of the correlation of academic marks and level of performance of BSHRM practicumers in the food and beverage services in Davao city. And how it will help BSHRM students on improving their skills. To be able to do their work without complaining or making excuses.
HRM Students. Part of the curriculum of the HRM program is the OJT. This will provide the students a good grasp on the importance of the theories learned from the class in the duration of the OJT.
Educators. This will provide the relevant information and feedback to the teachers and even curriculum makers pertaining to the performance of BSHRM 4th year students. This will further guide them in employing better teaching strategies and make necessary adjustments in the curriculum that best fits the needs of students.
Employers. The employers would have no difficulty in hiring workers/trainees who possess the basic “soft skills”. One important soft skills that they are looking for are students who speak good English. The hospitality industry is extremely customer focused that enable the workers/trainees to demonstrate genuine interest in providing excellent customer service.
Future Researchers. The result of this study will serve as good basis for other researchers in BSHRM who wish to conduct similar study in the future.

Definition of Terms
The following terms are defined conceptually and operationally are used in the study.
Academic Mark: Refers to the grade that students obtained in their academic achievement. : It refers to the grades or performance of students inside the classroom.
Bartending: Refers to the career choice for some and a hobby for others. Whichever route you take, there are a few tips, tricks and techniques that you will need to begin making great drinks. :It is mostly practiced by HRM students in different schools. Usually mixing drinks and doing flairtending.
Customer Relation: Refers to dealing with its customers in a business establishment. : It is one of the major component that HRM students should improved as they would be dealing with people.
Internship: Refers to 4th year students who work in a temporary position with an emphasis on on-the-job-training rather than employment. : One of the requirements of HRM students to complete their 4 years of study. They would practiced what they have learned at school.
Interpersonal Relationship: Refers to an association between two or more people that may range from fleeting to enduring. : It involves using skills such as active listening and tone of voice, they include delegation and leadership. It is similar to customer relation.
Performance: Refers to efficiency and effectiveness of the practicumers. :It refers to the ability on how practicumers worked in their assigned areas.