Determining ASCOT fourth year BSHM students level of readiness for intership in food and beverage services
| Item type | Current location | Collection | Call number | Status | Date due | Barcode |
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Continuing Resources
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ASCOT Library - Zabali Campus | Thesis | Available | 5202 C1 | ||
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Continuing Resources
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ASCOT Library - Zabali Campus | Thesis | Available | 5202 C2 |
Bachelor of Science in Hospitality Management
Abstract
The primary purpose of this study was to determine the level of readiness of 4th year Hospitality Management students in their internship on food and beverage services at Aurora State College of Technology. Particularly, it measures students' skills and readiness that are needed in the industry. Furthermore, it will present the profile of the respondents in terms of age, sex, the level of readiness of the students in aspects of soft skills and technical skills and the significant difference of the level of readiness of the 4th year students in terms of profile. The study used quantitative research design employing an adapted survey questionnaire to collect the necessary data. The respondents involved in this study are 239 students but not all of them are willing to answer the survey questionnaire so the results fall in 11 respondents only. Frequency, percentage and weighted mean was the statistical tools used in this study.
Based on the results majority of the students are female with (78.4%) and the remaining (21.6%) are male. It is also surprising as there is more female who are interested in this course. The age groups fall within the age ranging from 22 to 23 (61.3%). The results also show that 4th year students are not ready to their internship in terms of two aspects which is soft skills and technical skills. Female are more skilled in soft skills and the male students are more skilled in technical skills.
The students need more knowledge and experience to achieve their fully readiness for their coming internship. Also, the students must attend in different types of seminars and that may connect to their course it may help them to much aware in what they need to do as helps them to build and develop their skills and capacity that may must use in their internships. Hospitality Management program instructors should always check the student's performance individually having the activities to ensure that the student's knowledge, skills and personality regarding hospitality management program are develop in a level that will make them prepared and ready for their internship and future career. It is also recommended to the future researchers to find out what will the level of readiness of 4th year students towards in their intership
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