Chapter IV

PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA

This study is designed to determine the relationship between

bartending self-discipline and bartending skills and competencies among

Bachelor of Science in Hotel and Restaurant Management of Nueva Vizcaya

State University-Bambang campus. The presentation, analysis and

interpretation of data in this chapter follow the sequence of the specific

questions posted in Chapter I.

Problem 1. What is the profile of the respondents in

terms of age, gender and year level?

Table 2

Frequency and Percentage Distribution of the Respondents According to

Age
Age Range Frequency (f) Percentage (%)
22 – 23 years old 14 25.50
20 – 21 years old 25 45.50
18 – 19 years old 16 29.10
Total 55 100.00

In Table 2, majority of the respondents belongs to the age group 20-

21 years old with a frequency of 25 or 45.50%; followed by the age group 18-

19 years old with a frequency of 16 or 29.10%, and the age group 22-23

years old with a frequency of 14 or 25.50%. The oldest is 23 years old and

the youngest is 18 years old. The table shows that there are respondents
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that belongs to age bracket of 20-21 years old, the regular age of college

students which are considered as age of matured individuals in terms of

wisdom and discipline.

Table 3

Frequency and Percentage Distribution of the Respondents According to

Gender
Gender Frequency (f) Percentage (%)
Male 24 43.60
Female 31 56.40
Total 55 100.00

In Table 3, majority of the respondents are female with a frequency of

31 or 56.40% while male respondents were 24 or 43.60%.

This finding rationalizes previous claims that women go on with

outnumbering their male counterpart in workforce and in the education.

Reasons for this empirical phenomenon could emanate from the females’

greater food skills than males (Tagami, 2013)

Table 4

Frequency and Percentage Distribution of the Respondents according to

year level
Year Level Frequency (f) Percentage (%)
Third Year 18 32.70
Fourth Year 37 67.30
Total 55 100.00
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Based on the above Table, majority of the respondents are fourth year

students with a frequency of 37 or 67.30% while third year students were 18

or 32.70%

Problem 2. What is the level of bartending self-discipline

among Bachelor of Science in Hotel and
Restaurant Management students of Nueva
Vizcaya State University-Bambang Campus?

In Table 5, shows that the respondents assessed their bartending self-

discipline as “satisfactory” as supported by the overall mean of 3.23.

The respondents rated the 10 indicators with mean scores ranging

from 3.15 to 3.38 with qualitative description of satisfactory and very

satisfactory. It could be noted further that among the indicators of bartending

self-discipline, the respondents gave the highest rating to the item, “I don’t

drink alcohol to deal with feelings of despair” with mean rating of 3.38,

qualitative described as very satisfactory. On the other hand, the

respondents rated the indicator “I don’t drink to feel more self-confident” and

“I never turn down a free drink” with mean rating 3.15, qualitatively described

as satisfactory.

Table 5

Mean and Descriptive Interpretation of the Respondents’ Level of Bartending

Self-Discipline (n=55)
Bartending Self-Discipline Mean Qualitative
 34

Description
1. I don’t drink alcohol when I’m stress 3.16 Often
2. I don’t drink alcohol to deal with feelings 3.38 Always
of despair.

3. I don’t drink when I am angry 3.20 Often

4. I drink alcohol to escape from everyday 3.26 Always
problems.

5. I don’t drink to feel more self-confident 3.15 Often

6. When alcohol is free, I don’t take it as 3.24 Often
advantage.
7. I don’t consume less when I have to pay 3.29 Always
for every drink.

8. I turn down a free drink 3.15 Often

9. When I am offered a free drink, I don’t 3.20 Often

accept even if I feel like it.

10. When I am offered several free drinks in

one evening, I don’t drink more than 3.27 Always
usual.
OVERAL MEAN 3.23 OFTEN

The computed overall mean, as mentioned above, reflects the

assessment of the respondents on bartending self-discipline as satisfactory.

This could be interpreted to mean that they have a strong bartending self-

discipline.

Cook (2018) found that high trait in discipline was associated with

lower scores on the Short Michigan Alcoholism Screening Test in

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undergraduates were less likely binge drink compared to low discipline

students.

In addition to being influenced by stable, trait differences, people’s ability to

exert discipline may fluctuate moment to moment. Environmental cues for

discipline needed to exert discipline can all change over time and influence

people’s ability to regulate their alcohol intake. Examining these state-level

changes in discipline may further illuminate why alcohol regulation is

problematic and when discipline is likely to fail.

According to Christiansen (2012), low discipline is associated with

decreased consumption of alcohol or the other way around. It may be

tempting to conclude that low discipline causes a stronger temptation to

drink. Christiansen’s prediction would certainly be in-line with many folk

notions about “really wanting a drink after a long day” and that those with low

discipline have stronger base desires than those with high discipline.

Problem 3. What is the level of bartending skills and

competencies among Bachelor of Science in Hotel
and Restaurant Management students of Nueva
Vizcaya State University-Bambang Campus?

Table 6
 36

Mean and Descriptive Interpretation of the Respondents’ Level of Bartending

Skills and Competencies along with Clean Bar Areas (n= 55)
Qualitative
Clean Bar Areas Mean
Description
1. Bar surfaces, equipment and tools are cleaned in 3.51 Always
accordance with industry standard and hygiene
regulations.
2. Working condition of equipment is checked in 3.58 Always
accordance with manufacturer’s manual and
instructions
3. Condition of utensils and glassware is checked 3.71 Always
for dirt and damages

4. Closing up procedures of glassware and other 3.64 Always

equipment are accomplished based on enterprise
standards.
TOTAL 3.63 ALWAYS

In Table 6, shows that the level of bartending skills and competencies

along with clean bar areas is very satisfactory as supported by the mean of

3.63. It could be noted further that the respondents gave the highest rating to

the indicator “Condition of utensils and glassware is checked for dirt and

damages” with mean rating of 3.71 and the lowest rating to the indicator “Bar

surfaces, equipment and tools are cleaned in accordance with industry

standard and hygiene regulations” with mean rating of 3.51, all of which has

a qualitative description of very satisfactory.

The computed mean indicates that the respondents have a very

satisfactory knowledge, skills and attitude required to provide general

assistance in maintaining cleanliness of bar area, related equipment and

 37

tools. It reflects the role of a “bartender” and/or a bar utility/back and may be

a part of the role of a bar attendant.

Table 7
Mean and Descriptive Interpretation of the Respondents’ Level of Bartending
Skills and Competencies along with Operate Bar (n=55)
Qualitative
Operate Bars Mean
Description
1. Bar display and work area are set up in
accordance with industry and/or enterprise
3.73 Always
requirement and bar service style.

2. Bar products and materials are checked

and restocked in accordance with industry
3.49 Always
and/or enterprise policy and procedures.

3. All obtained items are stored in accordance

with established storing procedures and
3.62 Always
techniques

4. Suitable kinds of decoration, coasters,

edible and non-edible garnishes are
prepared in accordance with industry and/or 3.60 Always
enterprise requirements.

5. Necessary bar tools, equipment and

utensils are checked and ready for service
3.62 Always
operation

TOTAL 3.61 ALWAYS

In Table 7, shows that the respondents assessed their level of

bartending skills and competencies along with operate bar as “very

satisfactory” as supported by the mean of 3.61.

 38

It could be noted further that among the indicators, the respondents

gave the highest rating to the indicator “Bar display and work area are set up

in accordance with industry and/or enterprise requirement and bar service

style” with mean rating of 3.73; followed by the indicators “All obtained items

are stored in accordance with established storing procedures and

techniques” and “Necessary bar tools, equipment and utensils are checked

and ready for service operation” with mean rating of 3.62; “Suitable kinds of

decoration, coasters, edible and non-edible garnishes are prepared in

accordance with industry and/or enterprise requirements” has a mean rating

of 3.60; and “Bar products and materials are checked and restocked in

accordance with industry and/or enterprise policy and procedures” with mean

rating of 3.49, all of which has a qualitative description of vary satisfactory.

The computed mean indicates that the respondents have a very

satisfactory knowledge and skills to carry out bar operations that includes

preparing bar for service, taking drink orders, serving drinks, maintaining bar

control procedures, closing the bar and dealing with intoxicated persons in all

food and beverage service providers.

Table 8

Mean and Descriptive Interpretation of the Respondents’ Level of Bartending

Skills and Competencies along with Prepare and Mix Cocktails and Non-
Alcoholic Concoctions (n=55)
 39

Prepare and Mix Cocktails and Non- Qualitative

Mean
Alcoholic Concoctions Description
1. Classification of alcoholic beverages are 3.73 Always
determined according to ingredients used,
process and characteristics.

2. Non-alcoholic beverages and mixers used as 3.60 Always

modifiers are identified in accordance with
the flavoring ingredients and process forms.

3. Different types of bar tools and equipment are 3.76 Always

identified and used in accordance with
manufacturer’s manual and instruction

4. Different types of glasses are identified and 3.62 Always

handled in accordance with enterprise
standard and sanitary practices.

5. Ice supplies are prepared and used according 3.82 Always

to hygiene and sanitary practices.

6. Appropriate mixing methods and procedures 3.66 Always

are applied based on international
standards

7. Necessary garnish, edible and non-edible fruits 3.78 Always

and vegetables are prepared and used
based on cocktail presentation

8. Different categories of cocktails are identified 3.71 Always

according to international standard

9. Occupational health and sanitary practices in 3.80 Always

mixing cocktails are observed according to
enterprise standard procedures

10. Safety practices in using mechanical 3.67 Always

equipment are observed according to
manufacturer’s guidelines
MEAN 3.72 ALWAYS
 40

In Table 8, shows that the respondents assessed their level of

bartending skills and competencies along with prepare and mix cocktails and

non-alcoholic concoctions as “very satisfactory” as supported by the mean of

3.72.

It could be noted further that among the indicators, the respondents

gave the highest rating to the indicator “Ice supplies are prepared and used

according to hygiene and sanitary practices” with mean rating of 3.82. On the

other hand, the respondents gave the lowest rating to the indicator “Non-

alcoholic beverages and mixers used as modifiers are identified in

accordance with the flavoring ingredients and process forms”, both the

highest and the lowest rating have a qualitative description of very

satisfactory.

The computed mean indicates that the respondents have a very

satisfactory knowledge and skills to prepare and mix different types of

cocktails and non-alcoholic concoctions n all food and beverage service

providers.

Table 9

Mean and Descriptive Interpretation of the Respondents’ Level of Bartending

Skills and Competencies along with Provide Basic Wine Service (n=55)
Qualitative
Provide Basic Wine Service Mean
Description
1. Wine list is presented to customer in 3.64 Always
accordance with industry and/or enterprise
 41

established service procedures.

2. Appropriate wine types, names, 3.46 Always

characteristic, origin and or regions are
explained to guest

3. Proper wine making process and storage 3.67 Always

are explained to customer, when
necessary

4. Appropriate wine labels and terminologies 3.71 Always

are properly interpreted

5. Customers are assisted in selecting wine 3.75 Always

according to his/her taste

TOTAL 3.65 ALWAYS

In Table 9, shows that the respondents assessed their bartending

skills and competencies along with provide basic wine service as “very

satisfactory” as manifested by the computed mean of 3.65.

It could be noted further that among the indicators on provide basic

wine service, the respondents gave the highest rating on the indicator

“Customers are assisted in selecting wine according to his/her taste” with

mean rating of 3.75; followed by “Appropriate wine labels and terminologies

are properly interpreted” with mean rating of 3.71; “Proper wine making

process and storage are explained to customer, when necessary” with mean

rating of 3.67; “Wine list is presented to customer in accordance with industry

 42

and/or enterprise established service procedures” with mean rating of 3.64;

and “Appropriate wine types, names, characteristic, origin and or regions are

explained to guest” with mean rating of 3.46, all of which qualitatively

described as very satisfactory.

The computed mean indicates that the respondents have a very

satisfactory knowledge and skills on providing wine service that focuses on

basic knowledge on wines; attributes and characteristics, proper presentation

and opening, serving, and the ability to further develop and update wine

knowledge.

Problem 4. Is there a significant difference in the bartending

self-discipline, skills and competencies among
Bachelor of Science in Hotel and Restaurant
Management of Nueva Vizcaya State University-
Bambang Campus when grouped according to
respondents’ profile variables?

Table 10

Significant Differences in the Respondents’ Bartending Self-Discipline when

Grouped According to Profile Variables (n=55)
t/F Crit.
Profile Groupings Mean df Remarks
Value Values
23-22 3.21 2
20-21 3.32 Not
Age 0.448 & 3.175
18-19 3.44 Significant
52
Male 3.29 Not
Sex Female 3.35 0.360 53 2.00
Significant
Year Third Year 3.39 Not
Fourth Year 3.29 0.495 53 2.00
Level Significant
 43

In Table 10, shows that all variables considered in this study did not

represent significant differences in the respondents’ level of bartending self-

discipline. Age has a computed F-value of 0.448 which is lower that the

critical values of 3.175 for 2 and 52 degrees of freedom at 0.05 level of

significance.

Sex and year level similarly did not show significant variation after

subjected to Independent t-test with their computed t-value of 0.360 and

0.495, respectively, both lower than the critical value of 2.00 for 53 degrees

of freedom at 0.05 level of significance.

These results could be interpreted to mean that the above-mentioned

variables do not have a significant bearing on the respondents’ level of

bartending self-discipline. Findings therefore imply that whether the

respondent is young or middle-aged; whether male or female; whether third

year or fourth year; his assessment is the same with that of the other

respondents.

Table 11

Significant Differences in the Respondents’ Bartending Skills and

Competencies when Grouped According to Profile Variables (n=55)
t/F Crit.
Profile Groupings Mean df Remarks
Value Values
23-22 3.71 2
Not
Age 20-21 3.84 1.058 & 3.175
Significant
18-19 3.93 52
Male 3.79 Not
Sex 0.691 53 2.00
Female 3.87 Significant
 44

Year Third Year 3.94 Not

1.341 53 2.00
Level Fourth Year 3.78 Significant

In Table 11, shows that all variables considered in this study did not

represent significant differences in the respondents’ level of bartending skills

and competencies. Age has a computed F-value of 1.058 which is lower than

the critical values of 3.175 for 2 and 52 degrees of freedom at 0.05 level of

significance.

Sex and year level similarly did not show significant variation after

subjected to Independent t-test with their computed t-value of 0.691 and

1.341, respectively, both lower than the critical value of 2.00 for 53 degrees

of freedom at 0.05 level of significance.

These results could be interpreted to mean that the above-mentioned

variables do not have a significant bearing on the respondents’ level of

bartending skills and competencies. Findings therefore imply that whether

the respondent is young or middle-aged; whether male or female; whether

third year or fourth year; his assessment is the same with that of the other

respondents.

Problem 5. Is there a significant relationship between

discipline towards alcoholic beverage and
bartending skills and competencies among
Bachelor of Science in Hotel and Restaurant
Management of Nueva Vizcaya State University-
Bambang campus?
 45

It can be gleaned from the Table 12 that bartending self-discipline of

the respondent did not score significant relationship with the respondents’

bartending skills and competencies.

Table 12

Significant Relationship Between Bartending Self-Discipline and Bartending

Skills and Competencies (n=55)
Coefficient
Computed
Variables Determinatio Sig. Remarks
R-value
n
Bartending Self-
Discipline
Not
vs **0.040 0.0016 0.987
Significant
Bartending Skills
and Competencies
**. Correlation is significant at the 0.01 level (2-tailed) df=54

This finding strongly accepts the hypothesis which states that there is

no significant relationship between bartending self-discipline and bartending

skills and competencies. A closer scrutiny on the data reveals that bartending

self-discipline to be not significantly related with the bartending skills and

competencies with the computed R-value of 0.004 and significant value of

0.987 which is higher than 0.01 level of significance.

In addition, the correlation coefficient value stated above denotes a

very low marked relationship between the two variables. The shared variance

of coefficient of determination denotes a value of r 2 = 0.0016, indicating that

only 0.16% was contributed by bartending self-discipline to the bartending

skills and competencies among third year and fourth year Bachelor of
 46

Science in Hotel and Restaurant Management of Nueva Vizcaya State

University-Bambang.