ABSTRACT

Employability of Skills in Food and Beverage Services among

BSHRM Graduating Students: Basis for

Intervention Program

by
Miguelito E. De Guzman, MSHM

This study, determine the efficiencies and effectiveness of an academic

institution through the employability of its graduates.

The researcher aimed to assess the employability skills of the BSHRM

graduating students who already passed exam qualification in TESDA assessment tool

and the objectives is to bridge the gap between the skills of the BSHRM graduating

students and the needed competence of the employers in the beverage and food

industry, To determine a significant difference on the assessment of the graduating

students and employer with regard to employability in the food and beverage services,

To identify the challenges faced by the respondents with regard to employability in the

Food and Beverage Services and Validate the findings of the study be utilized as basis

for intervention program of TESDA.

The researcher conducted the study in the selected private universities and food

establishments in Camanava area, applying descriptive-comparative design to get the

appropriate number of respondents. It adopted the TESDA Assessment tool in Food

and Beverage Services NCII in accordance to the Training Regulation and modified the

response scale suited for the study.

 Based on the findings of the study, the following conclusions were drawn:

Majority of the employer were Bachelor degree holders with 3 years of service

and holding managerial position. HRM graduates were waiters, most of them were part-

time. All domains of interpersonal skills from HRM graduate and employer interpretation

are Very High (VH).

The recommendations are hereby offered by the researcher:

1. Almost all the responses of the respondents extremely positive in all aspect of

skills. This indicates that the respondents are successfully fulfilled in both ways. The

researcher should sustain this all throughout by providing more innovations and

competitive advantages by initiating higher programs than usual in increase the level of

standards and quality of the labor force in the world marketplace.

2. From the result of the skills, respondents’ interpersonal skills are not quite

satisfactory. The competency schools should provide a practical application of the

interpersonal skills both at home and in the workplace. This way it is not manifested in

the workplace alone but also at home.

3. Sustainability of support to TVET clientele who are financially incapable must be

maintained.

4. Free competency assessment should be provided, to give them more opportunity to

obtain the National Certificate (NC), a requirement especially for those who plan to work

overseas.