FACTORS AFFECTING THE ON-THE-JOB-TRAINING OF BACHELOR OF SCIENCE

IN HOTEL AND RESTAURANT MANAGEMENT STUDENTS OF NORZAGARAY

COLLEGE

In Partial Fulfillment of the Requirements in

Bachelor of Science in Hotel and

Restaurant Management

By:

Almonte, Roanne Camille T.

Conde, Venuss C.

Depol, John Rey D.R

Lumague, Jay Ran F.

Santiago, Ara Jane DG.

Sarmiento, Kristine Mae L.

November 2018
 Chapter 1

THE PROBLEM AND ITS BACKGROUND

Introduction

On-the-job Training is part of a college curriculum that aims to train and

orient students about the work and their future career. It is a type of skills

development program where a trainee learns how to do the work through hands-on

experience. This is one method by which students are exposed with different work

situation designed to give students an opportunity to experience and a chance to

apply the knowledge that they have learned from the school. It also helps the

students to acquire relevant knowledge and skills by performing in actual work setting.

On-the-job training is very important not only to teach us regarding the

chosen career but also to show the reality about working. In Hotel and

Restaurant Management trainings, this will exposed the students to the actual

work related to the course that he/she are taking. It will also guide them to be

familiarized with the equipment, materials and other things needed that are part of

the working area. By these the trainee can have idea with what she might are going to

do.

In fact, it is probably the most popular method of training because it

requires only a student who knows how to do the task, and the tools the person

uses to do the task. It may not be the most effective or the most efficient

method at times, but it is normally the easiest to arrange and manage. Because

the training takes place on the job, it can be highly realistic and no transfer of

learning is required. It is often inexpensive because no special equipment is

needed other than what is normally used on the job. The other side is that OJT
takes the trainer and materials out of production for the duration of the training

time. In addition, due to safety or other production factors, it is prohibitive in

some environments.

This training opportunity is an investment in your future. To succeed in reaching

your goal it is essential that you follow your training plan to the best of your ability.

Background of the Study

Provides ideas which caused the researchers to undergo this particular study.

The researchers were prompted to conduct a study on the level of preparedness and on

the job training performance of Bachelor of Science in Hotel and Restaurant

Management with the end with you contributing some solutions to the problems

encountered by the students and to eradicate these effects to achieve a great

performance.

The aim of this study is to help students develop managing their preparedness in

terms of their skills and abilities that support professional studies and prepare them for

work later on. For the student the practical training provides an opportunity to learn

important skills which will help in becoming a professional of the future.

One of the problem that is the focus of this study that motivates us to pursue this

study is about on how to perceived the level of preparedness in terms of different

aspects such as physical, social, emotional and academic factors that affects the on the

job training of the students. This helps the future students and researchers use to serve

as their tool in enhancing their knowledge on how to managed this factors in their future

trainings and to apply this necessary skills for them to be at par level with the

international standards.
Theoretical Framework

These are some theories that is related on the preparedness of the students

conducted their on the job trainings. Training is discrete, tangible, and periodic. But we

all know from experience that the dominant training happens every minute of every day

in the workplace; it’s the day-to-day interactions we have with our bosses, first and

foremost, that influence us and shape the kind of behaviors we believe the this training

values and this is called experiential learning by John Dewey. Learning by doing means

learning from experiences resulting directly from one's own actions, as contrasted with

learning from watching others perform, reading others' instructions or descriptions, or

listening to others' instructions or lectures. In performing on the job trainings, you will

learn from such experience you will encountered and performed and later on it will serve

as your concrete knowledge in the future.

Second theory was Direct Purposeful Experiences. These are first hand

experiences which serve as the foundation of learning. In this level, more senses are

used in order to build up the knowledge. Also, in this level, the trainee learned by doing

things by him/herself. Learning happens through actual hands-on experiences. This level

explains and proves one of the principles in the selection and use of teaching strategies,

the more senses that are involved in learning, the more and the better the learning will

be.
 Conceptual Framework

Input Process Output

Distribution of the Perceived Level of

Level of
preparedness in Survey Preparedness and On
terms of:  Assigned The Job Training
 Physical Department Performance of BSHRM
 Social  Academic in Norzagaray College :
 Emotional Grade A Correlational Study
 Academic
S A.Y 2018-2019

FEEDBACK

FIGURE 1: CONCEPTUAL PARADIGM OF THE STUDY

On the first frame, the input shows the level of preparedness according to
physical, social, emotional and academic aspects of the on the job training of the
students. On the process, to make the study reliable and valid, the distribution of the
survey is divided into two: Assigned Department and Academic Grade which serves the
main basis of the researcher in conducting a survey through questionnaire and will
evaluate the results to attain wide range of data. In the output, it signifies the the level of
preparedness and on the job training performance of BSHRM of Norzagaray College.
On the feedback, the researcher will create series of assessments through observation
on the results to know whether the output results gave a concrete solution to the
problem.
Statement of the Problem

This study aimed to determine the Perceived Level of Preparedness and On The Job

Training Performance of BSHRM in Norzagaray College : A Correlational Study.

Specifically, it sought to answer the following sub-problems.

1. What is the demographic profile of the respondents in terms of the following

variables:

 Assigned Departtment

 Academic Grade

 Food and Bevarages

 Basic Baking

 Basic Culinary

 Banquets and Catering

2. What is the level of preparedness of the respondents in terms of:

2.1Physical Preparedness

2.2Social Preparedness

2.3Emotional Preparedness

2.4Academic Preparedness

3. What is the the over-all level of preparedness of the respondents?

4. What is the OJT performance of the respondents?

5. Is there any significant relationship between level of preparedness and OJT

performance of the respondents?

Significance of the Study

This segment will provide the various significances of determining the On-the-job

Training Performance of the off-campus practicumers of Bachelor of Science in Hotel

and Restaurant Management Students in Norzagaray College.

To the Students, this will serve as their tool in enhancing their knowledge on the

current realities in the hospitality industries and acquiring the necessary skills for them to

be at par level with the international standards.

To the Norzagaray College, this will help the institution to have up to date information

about the status of the HRM Graduates, help reformat or revising the underperforming

facets of the HRM Program and adapt current trends and practices in hospitality

industries worldwide.

To the Practicum coordinator/ adviser, this will help them to have a deeper

understanding of the current realities of the hospitality industries and provide them with

the necessary data on the specific skills required to increase the chances of students’

employability.

To the Future researchers, this will benefit and help the future researcher as their

guide in developing another different glamorous and popular course that attracts more

students with higher employment chances.

Scope and Delimitations of the Study

 The study focused on the level of preparedness and on – the – job training

performance of the Bachelor of Science in Hotel and Restaurant Management

Norzagaray College. The respondents of the study are students of Bachelor of Science

in Hotel and Restaurant Management Batch 2017-2018 from the Norzagaray College at

Norzagaray, Bulacan who already conducted their ojt.

Definition of terms

Assessment - It means to examine the significance and value of the factors that affects

the on-the-job training of the practicums.

Career - This pertains to the chosen pursuit, profession or occupation, especially one

requiring special training, followed as one’s lifework.

Hospitality - This is the relationship between guest and host, or the act or practice of

being hospitable. Specifically, this includes the reception and entertainment of guests,

visitors, or strangers, membership clubs, conventions, attractions special events, and

other services for travelers and tourists.

Hospitality Industry - This industry is one that is primarily focused on customer

satisfaction. For the most part, it is built on leisure or is luxury-based, as opposed to

meeting basic needs. Hotels and resorts, cruise lines, airlines, and other various forms

of travel, tourism, special event planning, and restaurant all generally fall under the

hospitality industry.

On-the-Job Training - This term refers to the program conducted by the cooperating

firm, company or industry, sponsored by the school in order to expose the students to

actual training.
Practicumers - This refers to the student trainees who are currently enrolled BSHRM

students of the Norzagaray College in their practicum course.

Social learning theory - Is a theory of learning and social behavior which proposes that

new behaviors can be acquired by observing and imitating others.

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 Chapter 2

REVIEW OF RELATED LITERATURE AND STUDIES

This portion of the thesis presents a review of the foreign and local related

literature and studies that have relevance to the present study.

According to Maria Yiu and Rob Law of Journal of Teaching in Travel and

Tourism, the internship is one of the most effective models of experiential learning in

hospitality education. However, to be successful, it requires the cooperation of students,

employers, and educators. This article identifies the role and value of the internship in

hospitality education. Its benefits and drawbacks are discussed from the perspectives of

the three stakeholders, and an overall assessment is discussed. The article ends by

proposing suggestions for future research.

According to Spek (2013) Internships are important, both in terms of

employability and creating future industry leaders. If employees are already operational

when they start, this will fast track them in the right direction, achieving middle

management and executive levels at an increased rate. Internships as a route to entry

have a proven success rate.

According to Yui and Law (2012), the internship is one of the most effective

models of experiential learning in hospitality education. However, to be successful, it

requires the cooperation of students, employers, and educators. This article identifies

the role and value of the internship in hospitality education. Its benefits and drawbacks

are discussed from the perspectives of the three stakeholders, and an overall

assessment is discussed. The article ends by proposing suggestions for future research.

According to St. Mary’s College of Meycauayan HRM the preparedness of the

students for their on-the-job training achieved its prime objective is to assess the HRM
students in different aspects. Food Service Skill is also essential in the students’ OJT

especially when they are assigned at the Food & Beverage (F&B) Department which

requires food preparation and handling. SMCM provides seminars, classroom training,

and inter-school competition for the students to acquire this skill.

The Synthesis

The studies presented in this chapter justified that the students taking up the Bachelor

of Science in Hotel and Restaurant Management need to be a knowledgeable,

multitasking, and competitive to reform effectively his or her job for hospitality

management. According to the past studies, a survey of Philippine corporations was

conducted to find out the prevalence and impact of practices in hiring, training and

development, performance appraisal, pay and occupational health and safety.

Comparisons with US and Canadian data show that there were differences is most

practices, but with the Philippines it shows a higher extent of HRM practices and more

correlations with organizational characteristic than the US Canadian the US samples.

The related studies gathered have a different approach to the present studies.

Numerous hospitality programs offer students the opportunity to learn how to become

managers in this dynamic and growing field.

 CHAPTER 3

Research Methodology

This chapter presents the methodology and techniques used in this study. It includes

research design, respondents of the study, research instrument, data gathering

procedure, and statistical treatment.

Research Design

The descriptive survey method of research employing a questionnaire were used in

conducting the study. The questionnaire was issued to gather additional information of

student’s assigned department, academic grade. This study is designed to assess the

level of preparedness and the on – the – job training performance of the Bachelor of

Science in Hotel and Restaurant Management students of Norzagaray College.

Respondents of the study

The researchers will conduct a mandatory survey from 4 th year student respondents

with a total of 48 students are covered by this study. The respondents are between ages

19-25 and taking up BSHRM at Norzagaray College A.Y. 2017 - 2018. The researcher

used quota sampling technique in surveying the respondents.

Research Instrument

The questionnaire is the major instrument used in gathering the information from the

respondents which is necessary for the completion of the study. A purposive response

type of questionnaire is prepared to gather data for research.

The questionnaire is divided into four parts, the first part consists of questions

about the physical factor of the respondents ,the second is about the social factor of the
respondents, third is about the emotional aspect and lastly the academic aspects that

affect the on-the-job training of the student of the Bachelor of Science in Hotel and

Restaurant Management students. A purposive sample is where a researcher selects a

sample based on their knowledge about the study and population.

Data Gathering Procedure

First, the researcher asked permission to conduct a study and wrote a letter

addressed to the Dean of BSHRM students to know the schedule of the respondents.

The researchers will then create the questions from the statement of the problem to

analyze what is really going on with students in HRM.

Statistical Treatment

1. Percentage. Frequency and percentage of level of preparedness and the on –

the – job performance training is shown in the formula below:

f
Formula: P= x 100
n

Where: P = Percentage

f = Frequency of answer

n = Total number of respondents

2. Weighted Mean. The mean is the most frequent used in measure of central

tendency because it is subject to less error. The tabulate data will be treated

with the use of frequency distribution, percentage and weighted mean and it is

computed below:

X = ∑fx .

∑n
Where X = weighted mean

∑fx = sum of all the products

∑f = sum of all the respondents