...“PROBLEMS ENCOUNTERED BY THE BSHRM STUDENTS OF BSU DURING THEIR PRACTICUM” Submitted to the faculty of Hotel and Restaurant Management Benguet State University, La Trinidad, Benguet In Partial Fulfillment of Requirements for the Degree of Bachelor of Hotel and Restaurant Management AGLASI, PRECYLEEN SUSAN ALIGAN, LORRAINE BAUTISTA, ERICK BERTING, JAYNEE WANDA GAWIDAN, SHARMAINE POSNAYAN, JEMIMAH JEWEL BSHRM 3-B PART I INTRODUCTION The Bachelor of Science in Hotel and Restaurant Management (BSHRM) is a four-year curriculum that leads to a Bachelor of Science Degree in Hotel and Restaurant Management. It provide quality education for students entering management positions in the hospitality industry, to foster research of direct application and benefit to the hospitality industry, and to further the professional development of industry members. This program is geared towards equipping students with the necessary knowledge, skills and attitude to provide quality service in the hospitality industry. The program contains subjects that will address the needs of different sectors in the hospitality industry, such as culinary, front office, tourism, resort and hotel operations. Its primary concentration is on the development of practical and management skills which are achieved through the combination of theoretical classes, practicum exercises and experiential learning. A food and beverage practicum as well as additional laboratory...
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...THE COMMON PROBLEMS ENCOUNTERED BY HOSPITALITY INDUSTRY MANAGEMENT STUDENTS DURING THEIR ON-THE-JOB TRAINING BACCAY, ROMALYN FABRO, MARIJENN FERNANDO, JUSTINE MAE MANZANO, MARIA SHIRLENE PAGULAYAN, HAIDIE TUMBALI, JEROME CHAPTER I INTRODUCTION In a classroom, the learning process takes place for how many long hours of sitting and discoursing about anything related to academics. But college life doesn’t wind-up by just learning the theories; we apply them through a training that will present us the picture of our chosen career- On-the Job Training On the job training is the preliminary application of the programs we have learned from school, it also serves as an evaluation for ourselves on how much we know about our preferred future line of work and the skill we need to acquire. It serves as an opportunity for us to improve and reinvent ourselves, growing better for the challenges of the future. This piece of research is important, considering that all Hospitality Industry Management students will undertake On-the-job Training. Realizing the value of On-the-job training, and what it can do to the individual. The researcher felt that it was necessary to look into what difficulties are being encountered by students on the duration of their internship. CONCEPTUAL FRAMEWORK Colleges and universities require their students to undergo On-the-job Training within a specific number of hours as part of the curriculum. For the students, an OJT or internship program...
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...Chapter II 2.1 Literature Review Local Literature It is important for employees to have good working habits since it gives them the drive to succeed in their careers. Establishing these habits not only improve the quality of work you put in but also it allows one to have more time for their personal life since time management is also developed. Developing good work habits provides you with the chance of being more productive and well-appreciated at work. Applying a positive attitude towards the tasks at hand can influence other people around you as well. GOPINOY.com provide a list of good work habit to develop such as: 1.) Set up a goal or a mission and apply a strong work ethic to provide you that sense of direction needed to accomplish quality tasks in the shortest time possible. 2.) Think positive. Do not think of the complexities of your job instead, consider these difficulties as a challenge. Deal with the problem, do not avoid them. Youre going to have to face the same problem eventually. 3.) t is a good work habit to give importance to good attendance and punctuality. Doing so can get you off to a good start and it can be a positive asset on your part. Apply neatness, orderliness and speed by cleaning up and getting organized. It allows you to work faster since its easy to find things when the workplace is clean and sorted out properly. 6.) Plan your day ahead of time. This is one of the most important among the good work habits you should develop. List things that...
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...CHAPTER I THE PROBLEM AND ITS BACKGROUND Introduction Over the past three decades, From the dream of a group of sisters thirty-three years ago, the institution has blossomed and will continue to grow for many years to come, always adherent to its mission of serving mankind with commitment, competence, compassion, loyalty, and love. One of the courses offered is the Bachelor of Hotel and Restaurant Management. When they have reached their final last year in the College, they are required to undergo to their On-the-Job Training these are offered in every College or University in any course to prepare their students in facing the challenges of the real life such as landing their job. The employability of every applicant is not measured by the lessons they have learned inside the school but the type of training and potentials has been developed. Hence, On-the-Job Training plays a vital role the life of every student because these training are on big factor landing their preferred jobs. Most of the companies nowadays hire their personnel who are equipped of adequate skills and knowledge and capable of performing such duties and responsibilities maybe assigned. The On-the-Job Training is one of the important for parents who want better future for their youth. Students will acquire the knowledge and skills necessary to understand the processes of training and development. The course covers components of training design, including needs assessment, objectives, and evaluation...
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...Problems met by Our Lady of Fatima University BS-HRM students in finding a hotel establishment for Practicum 2 SY 2012-2013 A Thesis Proposal Presented to the Faculty of the College of Hospitality and Institutional Management Our Lady of Fatima University In Partial Fulfillment of the Requirements for the Degree of Bachelor of Science In Hotel and Restaurant Management Binlayo, Jhasper G. Adel, John Christian R. Sarmiento, Jeffrey P.\ Manzano, Adrian Rome Taoingan, Jan Iam Guido March 2013 CHAPTER I The Problem and Its Background 1.1 Introduction Early times were all on the job training. It would usually take an entire village to learn how to construct a shelter, when one moved one, he taught his skills to others. It can be an effective training method or it can cause many problems by not providing the skills and knowledge needed by the workers. On-the-job training program is a requirement of a student in every university. This is a stepping stone to serve as an experience for their chosen careers. The focus of this field problem is to know what problems are encountered by HRM students when finding an establishment for their practicum 2 as part of their curriculum. 1.2 Background The researchers came up with the idea of researching about the problems met by Hotel and Restaurant Management students from Our Lady of Fatima University when finding an establishment so that we, as a student who doesn’t have any experiences about field training will...
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...Factors considered by incoming college students in pursuing a career in the hospitality industry CHAPTER 1 INTRODUCTION Our country suffers from crisis such as socioeconomic crisis, political crisis, and as well as financial crisis which is greatly affected by global economic crisis. Despite of this entire crisis Filipinos are imaginative, creative and courageous to surpass the obstacles in everyday life. Even though there are some companies affected by these crisis which they are force to decrease their employees called as recession and frankly my father is involved on this what we called recession some ;of them have job openings that offer new career opportunities to graduated college students. These job opening also offers a new challenge into their life a great responsibility lies to his hand that someday will helps his family to strive to achieve wealthiest that his acquired knowledge and skills when he engage into a job. And acted as one of the reinforcements in the industry that would further improved the depleting economy of the country. All of these come first from wishes and aspirations that arise during childhood years that someday he or she become a chef in a five star hotel, a doctor, an architect, a teacher, a policeman or an attorney to help those who seek needs, services and to help their family to ascend the poverty. According to Ginzberg and his associates during the fantasy period play gradually becomes work-oriented and reflects initial preferences...
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...personality arises from within the individual and remains fairly consistent throughout life. Experience and academic research has shown that an individual’s personality has a strong influence on how they work within an organization. One's image in the eyes of other people is important. If one is to represent a company and indeed one's self, an image of orderliness is vital, to win confidence. * According to Koontz (2007) many opportunities for development can be found on-the-job. Trainees can learn as they contribute to the aims of the enterprise. However, because this approach requires competent higher – level managers who can teach and coach trainees, there are limitations to do on-the-job training. Planned progression is a technique that gives managers a clear idea of their path of development. It may be perceived by trainees as a smooth path to the top, but it really is a step-by-step approach which requires that task to be done well at each level. Trainees learn about different enterprise functions by job rotations. They may rotate through: non-supervisory work, observation assignments (observing what managers do, rather than managing themselves) and therefore has positive aspects and should benefits the trainees. “Assistant - to” positions are frequently created to broaden the viewpoint of trainees by allowing them to work closely with experienced managers who can give special attention to the...
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...cultural diversity in hospitality industry Yi Gong University of Nevada, Las Vegas Follow this and additional works at: http://digitalscholarship.unlv.edu/thesesdissertations Part of the Hospitality Administration and Management Commons Repository Citation Gong, Yi, "Managing cultural diversity in hospitality industry" (2008). UNLV Theses/Dissertations/Professional Papers/Capstones. Paper 480. This Professional Paper is brought to you for free and open access by Digital Scholarship@UNLV. It has been accepted for inclusion in UNLV Theses/ Dissertations/Professional Papers/Capstones by an authorized administrator of Digital Scholarship@UNLV. For more information, please contact digitalscholarship@unlv.nevada.edu. 1 MANAGING CULTURAL DIVERSITY IN HOSPITALITY INDUSTRY by Yi Gong Bachelor of Science China Chongqing University 1998 A professional paper submitted in partial fulfillment of the requirements for the Master of Science in Hotel Administration William F. Harrah College of Hotel Administration Graduate College University of Nevada, Las Vegas December 2008 2 ABSTRACT Managing Cultural Diversity in Hospitality Industry By Yi Gong Gail Sammons, Committee Chair Professor of Hotel Management University of Nevada, Las Vegas Cultural diversity has become a major issue in the hospitality industry of the United States. This paper focuses on analyzing the change faces and current status of the cultural diversity in the hospitality workplaces, discussing...
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...Hospitality and Tourism Education and Training A Case Study of Scotland. Geno Trapaidze The Department of Hospitality and Tourism Management University of Strathclyde A thesis submitted in part of the requirements for the degree of MSc in International Hospitality Management September, 2007. ABSTRACT 1 The purpose of this study is to examine the role of education and training and its impact on labour supply to the Scotland hospitality and tourism industry; what are the current issues are there? And how those issues can be minimised? Its also seeks to identify the relation between the customer satisfaction and the service employees via service quality for maintain the growth of the hospitality and tourism industry. It also tries to identify the current labour market issues of the hospitality and tourism sector in Scotland, and how these issues can be minimised. Research will be conducted through five individual interviews. This research should help the hospitality and tourism managers/employers understand the importance of retaining staff. Also it will aim to make educational institutions aware of the gap between the content and the design of their hospitality and tourism courses/degree programmes in relation to industry demand, as highlighted in relation to current labour market issues such as staff turnover rate, retention problems, and the image of the hospitality and tourism industry in Scotland. Key words: Service quality, staff turnover, poor image...
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...CHAPTER 1 PROBLEM AND ITS BACKGROUND Introduction In current time, the number of student was increasing. It is a good sign of the gradual development of education here in the Philippines, this improvement was achieved with the help of different organizations (DepEd, CHED, TESDA and DOST) implemented and founded by the government. The government pays attention and gives support in education matters for the reason that they believed it will help the country in the near future, to be more competitive and to level with other countries by producing and molding professionals. But despite of the support given by the government, schools and parents it is still in the hand of the students if they will succeed on their chosen field. Many students failed to graduate because of many disturbances and afraid to ask questions during their class. Or simply they are not interested at all to study. We are all aware that Hotel and Restaurant Management (HRM) course in the Philippines is very in demand right now, that’s why many Universities and Colleges offering this course and the Baliuag University is one of them. As years go by, the number of enrollees taking up Bachelor of Hospitality Management is continuously increasing. This shows that many students are giving interest in the course and because of that, the course is now being recognized as one of the top courses to be taken not only in Baliuag University but in the Philippines. Many incoming students favor to choose Hotel and Restaurant...
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...knowledge so I have completed my practicum hours. To Pearl Farm for the support and permission to render my On-the-job training to their Luxurious Beach Resort. And to all staff of Pearl Farm who had played a major part in the acquisition of my training, for imparting their skills, knowledge, and for treating me not as an employee but as a part of their family. A word of appreciation to Mr, Ronnie Mark Batoon our Academic Head at STI Tagum Campus, for the knowledge, support, and for those inspirational words that they had shared with us especially to our Food and beverage servicing and production instructor Sir Jerwin Luisen and Mam Jeanette Rabia. And also of course Mr, Nebur L. Go who extend his arms to develop my skills and interest. Thank you for believing in my skills and capabilities. Especially to my very loving Classmates who’s now I considered as my family who had been a big part of this endeavor, for giving me the courage to do what I need to. For all the hardships, patience, love and support on my everyday decisions. You guys raise me up from getting drown, lifted me to see what’s really below, waken me up what is the right thing what to do. Thank you for always being there for me. And also for my family for the expenses. To my co-trainees for helping me face this challenge. For giving me the knowledge, technique and inspiration to pursue my training. My success could not turn into reality without these people who help me in different ways. To all of you who...
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...ork2012 - 2013 Catalog A Message from the President “Sullivan University is truly a unique and student success focused institution.” I have shared that statement with numerous groups and it simply summarizes my basic philosophy of what Sullivan is all about. When I say that Sullivan is “student success focused,” I feel as President that I owe a definition of this statement to all who are considering Sullivan University. First, Sullivan is unique among institutions of higher education with its innovative, career-first curriculum. You can earn a career diploma or certificate in a year or less and then accept employment while still being able to complete your associate, bachelor’s, master’s or doctoral degree by attending during the day, evenings, weekends, or online. Business and industry do not expand or hire new employees only in May or June each year. Yet most institutions of higher education operate on a nine-month school year with almost everyone graduating in May. We remained focused on your success and education, and continue to offer our students the opportunity to begin classes or to graduate four times a year with our flexible, year-round full-time schedule of classes. If you really want to attend a school where your needs (your real needs) come first, consider Sullivan University. I believe we can help you exceed your expectations. Since words cannot fully describe the atmosphere at Sullivan University, please accept my personal invitation to visit and experience...
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...Research Paper The experience of ethnic minority workers in the hotel and catering industry: Routes to support and advice on workplace problems Ref: 03/06 2006 Prepared by: Tessa Wright and Anna Pollert (Working Lives Research Institute, London Metropolitan University) Funded by Acas and the European Social Fund For any further information on this study, or other aspects of the Acas Research and Evaluation programme, please telephone 020 7210 3673 or email research@acas.org.uk Acas research publications can be found at http://www.acas.org.uk/index.aspx?articleid=405 ISBN 0-9554830-0-X ISBN 978-0-9554830-0-4 The Experience of Ethnic Minority Workers in the Hotel and Catering Industry: Routes to Support and Advice on Workplace Problems Ref: 03/06 2006 Prepared by: Tessa Wright and Anna Pollert (Working Lives Research Institute, London Metropolitan University) Funded by Acas and the European Social Fund Acknowledgements The authors would like to thank the European Social Fund and Acas for providing financial support to the project, and Acas staff also for their guidance during the project, in particular Margaret Fox, Anthony Gould and Gill Dix. The project benefited greatly from the contributions of the Project Advisory Group, both in suggestions made on methodology, access and content at meetings, and help in accessing research participants. Many individuals and organisations helped us in gaining access to workers to interview...
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...Professional Training Year at THE EUROPEAN PARLIAMENT Report submitted by Paul Preda Voicu URN: 6183487 In part fulfilment of the requirements for the award of the Degree of BSc (Honours) in International Hospitality and Tourism Management School of Hospitality and Tourism Management University of Surrey 2014 Table of Contents List of tables and figures 4 Acknowledgements 5 List of Abbreviations 6 Section A. Organisation evaluation 8 The Executive Summary 8 The Placement Overview 9 1. The Evaluation of the EP’s activities 10 1.1 The EP format 11 1.2 The History of the EP 11 1.3 Geographical Locations and Facilities 12 2. The People 16 2.1 Visions and Strategies 16 2.2 Institutional structure and management 16 2.2.1 External structure 16 2.2.2 Internal Structure 17 2.3 Management of the EP 21 2.3.1 EP’s Political management 21 2.3.2 EP’s Organisational management 22 2.3.3 EP’s Communication Management 23 2.4 Staffing, recruiting and training 24 2.4.1 Staffing 24 2.4.2 Recruiting 27 2.4.3 Training 27 3. The Numbers 27 3.1 Strict rules for efficient and transparent budget implementation 32 3.1.1 Separation of functions 32 3.1.2 Use of standard documents 32 3.2 Controls of the budgetary procedure 32 3.2.1 Internal controls 33 3.2.2 Internal audits 33 3.2.3 External controls 33 4. Evaluation and conclusion 34 4.1 SWOT analysis 34 4.2 Conclusions 35 Section B. Personal and professional development 36 ...
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