BARTENDING SELF-DISCIPLINE, SKILLS AND COMPETENCIES

AMONG BACHELOR OF SCIENCE IN HOTEL AND

RESTAURANT MANAGEMENT OF NUEVA
VIZCAYA STATE UNIVERSITY-
BAMBANG CAMPUS

A Research Presented
to the Faculty of College of Industrial Technology
NUEVA VIZCAYA STATE UNIVERSITY
Bambang, Nueva Vizcaya

In Partial Fulfillment
of the Requirements for the Degree
BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT

by

ARABELLA T. ANTANZO
MILDRED C. ANUMA
ABBEGAIL MAE M. DAVID
KENNETH L. RAMOS

December 2019

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 APPROVAL SHEET

This research study entitled “BARTENDING SELF-DISCIPLINE,

SKILLS AND COMPETENCIES AMONG BACHELOR OF SCIENCE IN
HOTEL AND RESTAURANT MANAGEMENT OF NUEVA VIZCAYA
STATE UNIVERSITY-BAMBANG CAMPUS” has been prepared and
submitted by ARABELLA T. ANTANZO, MILDRED C. ANUMA, ABBEGAIL
MAE M. DAVID and KENNETH L. RAMOS as a partial fulfillment of the
course BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT
MANAGEMENT.

ADVISORY COMMITTEE

DONDON T. DAGDAG, MSHM

Adviser

APPROVED as a partial fulfillment of the requirements for graduation

with the degree, BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT
MANAGEMENT by the Oral Examination Committee.

EVELYN R. LAYNO, MAT MARGEL AIRA C. SADILI

Member Member

SERAPIO O. CASTRICIONES, PhD.

Chair

ACCEPTED as a partial fulfillment of the requirements for graduation

with the degree, BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT
MANAGEMENT.

EVANGELINE C. REMOLAZO, PhD

Department Chair, Hospitality Management

VILMA M. SANTOS, MIT

Dean, College of Industrial Technology

Date:_____________

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 ACKNOWLEDGEMENT

Every endeavor would never truly be realized without the help of other

people who contributed much to its highest possible attainment. The

researchers therefore extend their overflowing gratitude for the contribution

of each of the following in the accomplishment of this humble piece of work.

ANDRES Z. TAGUIAM, EdD, university president, for his dynamic

leadership and nonstop support to the students of the university;

CARLO F. VADIL, DPA, campus administrator, for his continuous

support to the students of the university;

VILMA M. SANTOS, MIT, dean of the College of Industrial

Technology, for her magnanimity in motivating the students to further

enhance and develop themselves to become productive professionals;

EVANGELINE C. REMOLAZO, PhD, chair of the Hospitality

Management Department, for her motherly guidance, for her patience,

enthusiasm, time and immense knowledge in sharing her expertise in the

fulfillment of this study;

DONDON T. DAGDAG, MSHM, research adviser, for his unending

encouragement, support and time which led to the completion and the

fulfillment of this study;

SERAPIO O. CASTRIONES, PhD, EVELYN R. LAYNO, MAT and

MARGEL AIRA C. SADILI, the brilliant members of the oral examination

iii
committee, for their witty, truthful and illuminating views on the issues related

to this study. Thank you so much for being so patient and compassionate

during the defense;

SHAIRUZ CAESAR B. DUGAY, RN, MSN, research statistician, for

sharing his expertise and time in computing the data, for believing in the

researchers’ ability, for the pieces of advice, and personal concern and the

invaluable time and patients throughout the process;

RESPONDENTS, for the invaluable service they had wholeheartedly

rendered their precious time, without those time and effort in answering the

questionnaire, this study would not have been realized;

To our dear PARENTS and GUARDIANS for the unconditional love

and support that served as the researchers’ motivation;

To all those who helped in making this toil realized but we failed to

mention their names, we ask your indulgence. We may not have been able to

mention you but in our hearts, your names are engraved and the memories

they brought us will forever be treasured; and

Finally, ALMIGHTY FATHER IN HEAVEN, the source of strength,

wisdom, happiness, and everything and a Father whose affection is

inimitable and perpetual, for without Him, this work will never be thriving.

ARABELLA T. ANTANZO
MILDRED C. ANUMA
ABBEGAIL MAE M. DAVID
KENNETH L. RAMOS

iv
 DEDICATION

This research is dedicated with the greatest love

to our PARENTS;

to our FRIENDS;

to our ADVISERS;

and most of all, the ALMIGHTY GOD.

The Researchers

v
 BARTENDING SELF-DISCIPLINE, SKILLS AND COMPETENCIES
AMONG HOTEL AND RESTAURANT MANAGEMENT STUDENTS
OF NUEVA VICAYA STATE UNIVERSITY,
BAMBANG, NUEVA VIZCAYA

Arabella T. Antanzo
Mildred C. Anuma
Abbegail Mae M. David
Kenneth L. Ramos

ABSTRACT

Bartending or beverage service is one of the most fascinating subjects

in hospitality since this particular subject deals with operating in the hostelry
industry with activities like bar functions, alcoholic and non-alcoholic cocktail
mixing, bar layout, bar preparation and set-ups. This study examined the
relationship between the bartending self-discipline and bartending skills and
competencies among Hotel and Restaurant Management (HRM) students of
Nueva Vizcaya State University Bambang campus. The researchers
employed a descriptive-correlational method wherein statistical data and
analysis were utilized considering the 18 Third Year and 37 Fourth Year
HRM students. Results showed that majority of the respondents are aged 20-
21 years old, female and fourth year students; the level of self-discipline is
satisfactory with mean ratings of 3.23; the level of bartending skills and
competencies is satisfactory with mean rating of 3.63. Findings also revealed
that all variables considered in this study did not represent significant
differences in the respondents’ level of bartending self-discipline, skills and
competencies. Likewise, the findings revealed that there is no significant
relationship between bartending self-discipline and bartending skills and
competencies. Therefore, removing all temptations and distractions from the
environment is a crucial stem when working to improve bartending self-
discipline. Learning new knowledge, skills and competencies accompanied
with a high self-discipline can lead to a successful career in bartending. The
school must provide effective methods to develop the bartending skills and
competencies of the students. Moreover, this is great help for the school’s
management to maintain and patronize their school’s image.

Keywords: Bartending Self-Discipline, Bartending Skills and

Competencies

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 CONTENTS

TITLE PAGE I
APPROVAL SHEET Ii
ACKNOWLEDGEMENT iii
DEDICATION v
ABSTRACT vi
CONTENTS vii
LIST OF TABLES ix
FIGURES xi

CHAPTER I: THE PROBLEM AND ITS BACKGROUND

Introduction 1
Conceptual Framework 6
Statement of the Problem 11
Null Hypothesis 12
Significance of the Study 13
Scope and Limitation of the Study 14
Definitions of terms 15

CHAPTER II: REVIEW OF RELATED LITERATURE AND

STUDIES

Related Literature 17
Related Studies 19
Synthesis 22

CHAPTER III: RESEARCH METHODOLOGY

Research Design 24
Research Environment 25
Respondents of the Study 27
Data Gathering Instrument 27
Data Gathering Procedure 28
Statistical Treatment of Data 29

CHAPTER IV: PRESENTATION, ANALYSIS AND

INTERPRETATION OF DATA

Problem 1 31
Problem 2 33
Problem 3 35
Problem 4 41

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 Problem 5 43

CHAPTER V: SUMMARY, CONCLUSIONS AND

RECOMMENDATIONS

Summary 45
Conclusions 49
Recommendations 50

WORK CITED 52

APPENDICES

A. Letter to the President 54

B. Letter to the Respondents 55
C. Survey Questionnaires 56

CURRICULUM VITAE 59

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 LIST OF TABLES

Table
Title Page
No.
1 Frequency and Percentage Distribution of the 27
Respondents

2 Frequency and Percentage Distribution of the 31

Respondents according to Age

3 Frequency and Percentage Distribution of the 32

Respondents according to Gender

4 Frequency and Percentage Distribution of the 32

Respondents according to Year Level

5 Mean and Descriptive Interpretation on the 33

Respondents’ Level of Bartending Self-Discipline

6 Mean and Descriptive Interpretation on the 35

Respondents’ Level of Bartending Skills and
Competencies along with Clean Bar Areas

7 Mean and Descriptive Interpretation on the 36

Respondents’ Level of Bartending Skills and
Competencies along with Operate Bars

8 Mean and Descriptive Interpretation on the 38

Respondents’ Level of Bartending Skills and
Competencies along with Prepare and Mix Cocktails
and Non-Alcoholic Concoctions

9 Mean and Descriptive Interpretation on the 39

Respondents’ Level of Bartending Skills and
Competencies along with Provide Basic Wine
Services

10 Significant Differences in Respondents’ Bartending 41

Self-Discipline when according to profile variables

11 Significant Differences in Respondents’ Bartending 42

Skills and Competencies when according to profile
variables

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12 Significant Relationship between Bartending Self- 43
Discipline and Bartending Skills and Competencies

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 FIGURES

Figure No. Title Page

1 Conceptual Paradigm showing the Bartending 10

Self-Discipline and Bartending Skills and
Competencies among Bachelor of Science in
Hotel and Restaurant Management of Nueva
Vizcaya State University-Bambang campus

xi