THE CHALLENGES AND

OPPORTUNITIES AMONG FBS

STUDENTS OF GRADE 12 SHARP of
MATI SCHOOL OF ARTS AND TRADES

A Case Presented by
Bryan M. Rojas

DHRT 1G

In Partial Fulfillment
Of the
Requirements
for the Subject
Living in the IT
era
Table of Contents
THE CHALLENGES AND OPPORTUNITIES AMONG FBS STUDENTS OF GRADE 12 SHARP of MATI
SCHOOL OF ARTS AND TRADES..........................................................................1
CHAPTER 1.................................................................................................3
RATIONALE..............................................................................................3
THE CHALLENGES AD OPPORTUNITIES AMONG FBS STUDENTS OF GRADE 12 SHARP........3
OBJECTIVES.............................................................................................4
REVIEW OF RELATED LITERATURE...................................................................5
Brief History..........................................................................................5
FBS CHALLENGES....................................................................................6
FBS OPPORTUNITIES.................................................................................7
SIGNIFICANCE OF THE STUDY.........................................................................9
Definition of terms...................................................................................10
Theoretical and Conceptual Framework..........................................................11
Chapter 2.................................................................................................12
Research Design.......................................................................................12
Research Locale.......................................................................................12
Population and Sample of the study...............................................................12
Research Instrument.................................................................................14
Data collection........................................................................................15
Survey..................................................................................................15
Data Analysis..........................................................................................16
CHAPTER 3................................................................................................17
Chapter4..................................................................................................18
Recommendation, Conclusion and Discussion....................................................18
Discussion...........................................................................................18
Recommendation..................................................................................19
Conclusion...........................................................................................20
CHAPTER 1
RATIONALE
THE CHALLENGES AD OPPORTUNITIES AMONG FBS STUDENTS OF GRADE 12
SHARP

Food and Beverage Services (FBS) NC2 is a technical –Vocational

program that trains students on the preparation of food plans and meals for

restaurant, hotel, canteens, banquets, and function and basically any

establishment that serves food to a large number of people. According to US

University FBS (2001) that FBS is a quite challenging because it is a

combination of the basics of BS Hotel and Restaurant Management and BS

Food and Technology. Compared to other technical –Vocational programs

FBS is not difficult to learn. The most challenging part of the program are

the practicums and simulation where students will perform certain

procedures under the molecules.

In addition, Philippine Technical Education Skill Development

Authority (TESDA) programs educates students about kitchen/service area

procedures and protocols and the general routine and responsibilities in the

food and beverage department. More importantly, students are properly

oriented on how to receive and handle guest concerns. The students must
pass the Assessment and Certification exam. The students must have the

knowledge, traits and attitude in order to succeed in this major.

Lastly, FBS students has lot of career opportunities for FBS industry

such as Food and Beverage service Attendant, waiter, Foodservice, Counter

Attendant, Bar server, Food and Beverage Supervisor ,Food Service

Manager, Food Operations Office and many more.

OBJECTIVES
 This research aims to discover the challenges that an FBS

students might encounter.

 This research also shows the opportunities that an FBS student

can get.
REVIEW OF RELATED LITERATURE

FOOD AND BEVERAGE

Food and Beverage is a process of preparing, presenting and serving of

Food and beverage to the customers through restaurants, food stalls and

etc.

It also includes all the companies involved in processing raw food

material, packaging and distributing them. This includes fresh prepared

foods as well as packaged foods and alcoholic and non-alcoholic drinks and

beverages (Patin,Antasia 2018)

Brief History
History of Food and Beverage services Industries or catering facilities

starts with offering hospitality to travellers ad guest have been a feature of

the earliest civilazation. In Greco –Roman culture hospitals for recuperation

and rest were built at thermal baths. During the middle ages various

religious orders at monasteries and abbeys would offer accommodation for

travellers beside the road.

The persecutor to the modern hotel and FBS industry was the inn of

medieval Europe, possibly dating back to the rule of Ancient Rome. These

would provide for the needs of travellers including food and lodging,

stabling and folder for the travellers horse and fresh horses for the mail

coach. Famous London example of inns include the George and the Tabard
 ,a typical lay out of an inn had an inner court with bedrooms on the two

sides, with the kitchen and parlour at the front and the stables at the back

side.

For a period of about 200 years from the mid 17 th century, coaching

inns served as a place for lodging for coach travellers.

Tremont House in Boston, Massachusetts was a luxury hotel and the

first to provide indoor plumbing

One of the first hotel in a modern sense was opened in Exeter in 1768,

although the idea only really caught on in the early 19 th century. In 1812

Mivarts Hotel opened its indoor in London.

In India during the later part of the 18 th century and the formation of

the east in INDIA company of the british, it was apparent that the catering

in FBS industry was required on a more formal basis. With the advent of the

railways in the mid 19 th century small hotels and clubs were becoming part

of the everyday life for those who could afford to eat out( BNG HOTEL

MANAGEMENT)

FBS CHALLENGES
When food and beverage management student enter the real industry,

they need to possess a broad variety of skills such as food marketing, menu

development, a basic understanding of the culinary arts and the knowledge

of food service management in commercial foodservice (Ladkin,2000).

Several studies have attempted to identify the learning expectation of food

and beverage management students. Ford and Lebrunto (1995) state that

students want to have experiential or practicsal hands-on work experience

since they believe it to be the most effective application of the theoretical

classroom content.

Perhaps the question of how to survive senior high school has popped

in your mind. You want to have it all figured out before you enter FBS

major. However, your preparation for FBS doesn’t have to be difficult. All

you need to do is prepare your mind, plan your actions and tasks well, and

be ready for the unexpected.

A recent survey of the food and beverage industry by accounting and

business advisory firm Plante Moran and The National Center for the Middle

Market (NCMM), a partnership between Ohio State University's Fisher

College of Business and GE Capital, put a spotlight on some of these

challenges.

In addition to operational and risk management issues, the survey

asked industry executives to rank their top financial issues on a scale of 1

(low) to 10 (high). The answers were revealing: commodity hedging (8.3) was

closely followed by escalating labor costs (8.1). Inventory levels and

fulfillment rates (7.7), capital expenditures including repair and 

FBS OPPORTUNITIES
Other research has found that students enrolling in food service

operation programs are motivated by expected occupational and career

outcomes (O’Mahony et al.,2001).

 The food and beverage industry faces both cyclical and secular

headwinds but also enormous opportunities for long-term growth. For CFOs

of mid-size companies, this environment demands creative thinking and,

ideally, a close working relationship with a lender that understands food

and beverage and can help position the company for growth.

Raybould and Wilkins (2006) have summarized students expectation

of learnig in FBS includes :gaining a broad base experience in FBS operation

management, developing basic skills and knowledge of cooking, staying

current with new technological advances and developing communication

skills.Therefore when students have higher of FBS management and if they

receive fulfilment of learning experience , they will have higher satisfaction

from the course.Winstead(2000) states that if universities know how their

students perceive the offered services,they may be able to adapt their

services to a certain degree, which should have a positive impact on

students perceived service quality and their level of satisfaction.

In this perspective, the following hypothesis is proposed. Students

expectations of food and beverage management course is be positively

related with students satisfaction what are the needs of foods and beverage

management graduates? All hospitality and tourism education at

universities are not based on the same curriculum. Some institutions place

a greater emphasis on vocational training through internships others

develop an academic approach to hospitality management. However, the

main goal of all programs is to maintain the hospitality industry

competitiveness in both the academic and the vocational elements

(Holmann, 1998).

Particularly under hospitality and tourism curriculum, food and

beverage management courses have tended to highlight the importance of

practical and operational skills. In fact, most hospitality management

programs incorporate food and beverage practical training opportunities to

combine both the academic and vocational elements. Accordingly, the

educators have begun implementing quality initiatives since the early 1990s

(Karathanos, 1990). However, those educational efforts were fragmented

with o clear direction, and there is a widening gap between the needs of the

foodservice industry and the education currently being provided (Ladkin,

1999) Jayawardena , 2001 Yeung 2004) state that food and beverage

management programs must turn out graduates who are more aware of the

real environment of the industry and have the ability to translate their

knowledge in the work place. Also, students expert the foodservices courses

to prepare them to enter the industry after graduation. Research on

students needs for foodservice programs (Jayawardena, 2001) found that

students have more expectations of occupational learning and they satisfy

more when they receive more practical education in food and beverage

management course.
 SIGNIFICANCE OF THE STUDY
THE RESULTS OF THIS STUDY WILL BE GREAT TO THE FOLLOWING

GRADE12 STUDENTS

The result will provide the students with some knowledge about the

challenges and opportunities of major FBS. It will gives the students an

information about the certain topic.

UPCOMING FBS STUDENTS

This study will guide them to have deeper understanding about this

study and for them to identify the challenges and opportunities of FBS.

Parents

This research also help parents to be aware of the things that are

needed in the FBS major such as Financial and the Physical health of their

children.

Definition of terms
FBS-Food and Beverage Services

Challenges- take issue with financial , physical , emotional

Opportunities- favorable, juncture of circumstances the halt

provided an opportunity for rest and refreshment

Student- a person who studies especially in school

MSAT- Mati School Of Arts and Trades

Theoretical and Conceptual Framework
This course provides the student with a theoretical understanding of

the front line and supervisory level functions required in a restaurant and

food service operation in the hospitality industry. Students learn the roles

and responsibilities of a restaurant setting, from server to manager.

Students gain insight into the principles of the systems involved in food

production and delivery and the importance of, and necessity for,

management controls. This course is taught in the Gordon Foodservice

Humber Room where students learn and practise their technical and

customer service skills through the operation of a full-service restaurant.)

Effects

Positive and Negative effects

on:
FBS Challenges and
Financial
Opportunities
Emotional

Physical
Chapter 2

Research Design

Our study is a qualitative research we are concerned with establishing

answer to the whys how of the phenomenon in question ( unlike qualitative).

It is non-experimental research since it is a way of finding about a

subject by describing the collected data about such subject. Where we

conducted survey in order for us to collect information.

It is a Qualitative Research because is a scientific

method of observation to gather non-numerical data, while focusing on

meaning-making.

The researcher used Phenomenology  form of qualitative research that

focuses on the study of an individual's lived experiences within the world. 

Research Locale
This study was conducted at Mati School of Arts and Trades that is

located at Garcia Avenue, Barangay Sainz City of Mati where grade 12 FBS

major where found.

Population and Sample of the study

This research must be conducted on Students at Mati School of Arts

and Trades ( MSAT )

 Polit and Hungler (1999:37) refer to the population as an aggregate or

totality of all the objects, subjects or members that conform to a set of

specifications. In this study the population was the Grade 12 Sharp FBs

Major

The process of selecting a portion of the population to represent the

entire population is known as sampling (LoBiondo-Wood & Haber 1998:250;

Polit & Hungler 1999:95). A number of students who requested to answer

the following questionnaire was selected. Time and money was saved by

selecting a sample to be studied rather than attempting to study the entire

population of FBS major.

Research Instrument
We are trying to get the challenges and opportunity of the major FBS. There
are no right or wrong answer to these question, we are interested in knowing
what you think. All responses will be entirely anonymous.

What is your gender ( ) Male ( ) Female

1. What are the challenges that you are experiencing right now at your

major (Pls write down)

2. Can you white down the challenges that you teacher taught you?

3 Can you white down the opportunities that you teacher taught you?

Thank you for your full cooperation

Data collection
The researchers will just randomly choose students from grade 12

sharp that are willing to be a respondent of the survey questionnaire. Those

Grade 12 students will be our respondent. I our survey questionnaire it is

not necessary for them to write name because we will give them privacy. No

matter what the basic design for the research it is necessary to collect

accurate data to achieve useful results. The researchers use a method to

collect data. They are as follows.

Survey
Survey data is defined as the resultant data that is collected from a

sample of respondents that took a survey. This data is comprehensive

information gathered from a target audience about a particular topic of

interest to conduct research on the basis of this collected data.

There are many methods used to gather survey data for statistical

analysis in research. Various mediums are used to collect feedback and

opinions from the desired sample of individuals. While conducting survey

research, researchers prefer multiple sources to gather data such as online

surveys, telephonic surveys, face-to-face surveys, etc. The medium of

gathering information that the researcher used is Survey form.

Data Analysis
Data collection and analysis tools are defined as a series of charts,

tables, maps, and diagrams designed to collect, interpret, and present data

for a wide range of applications and industries. Various programs and

methodologies have been developed for use in nearly any industry, ranging

from manufacturing and quality assurance to research groups and data

collection companies.Table and interpret are the tools used in this research.
CHAPTER 3
AFTER WE HAVE CONDUCTED THE SURVEY,WE MAKE THIS TABLE IN
ORDER TO READ AND FIND THE RESULTS EASILY.

STUDENTS CHALLENGES OPPORTUNITIES

40 OUT OF 46 students
said that Financial is their
major problem.
Most of the student say that
STUDENTS
lack of material is also the
OF MSAT
factor.
MAJOR IN FBS
44 OUT OF 46 STUDENTS
lack of equipments also
affect their studies.
ALL OF 46 STUDENTS
OF MSAT AGREE THAT
FBS HAVE LOT OF
OPPORTUNITY.
43 out of 46 say that
because they are NC2
eligible it is an easy for
them to apply in FBS
industry.
All of them listed the
career opportunities for
FBS such as F&B
service attendant,
waiter, Food Service
Counter attendant, Bar
Server, Food and
Beverage supervisor,
FOOD service manager
and many more

This are the results of the survey that the researcher have conducted. It clearly

says that one of the major challenges is the financial, because in the field of Food and

Beverage Service it requires money in order to buy ingredients, materials and etc.. Also

the lack of equipment and learning materials is the minor challenges that an FBS student

might encounter because it will affect their studies. It will be not easy for them to

understand because of this lackness. But after all this challenges Food and Beverage

Service offers lot of opportunities to the students. It allows them to gain knowledge and

skills in the Field of Food and Beverage Industry. Also it offers lot of Job opportunities

such as the example that are presented in the table. It will be easy for them to find job

because the Food and Beverage Industry are hiring those skilful students.
 Chapter4
Recommendation, Conclusion and Discussion.

Discussion

WHAT IS THE CHALLENGES AND OPPORTUNITIES THAT AN FBS

STUDENT MIGHT ENCOUNTER? It is very clear that there are lot of

challenges as well as opportunities that an FBS student might encounter.

The main problem is the Financial Problem, we know that not all of us have

enough money to sustain to buy ingredients, materials and may more. In

short FBS major is a problem financially. Next is the lack of Learning

Materials, students of Mati School of Arts and Trades can’t buy books that’s

why they use government books .Lastly, lack of equipment is the most

challenging part of all, because they cannot act or evaluate what they have

learned because of the lackness of equipments. But after all those

challenges ,FBS major offers lot of Career Opportunities because they are

NC2 eligible. They can be a Food and Beverage service attendant, waiter,

Food Service Counter attendant, Bar Server, Food and Beverage supervisor,

FOOD service manager and many more. This are the challenges and

opportunities that an FBS student might encounter or get.

Recommendation

The researcher want to recommend this to those upcoming FBS

student, parents of upcoming SHS and those students who are FBS major to

read this. It is very important because the purpose of this research is to:

 Inform students and for them to be aware of the upcoming

challenges and opportunities that they will face.

 Explain those challenges and opportunities in order for them to

overcome it easily.

 To give caution to the parents so that they will not murmur

against the School because of the financial matters.

 Educate those students that have desire to choose this major.

The researcher want them to be inform, explain, giving caution and

educate. This research doesn’t instruct students but the researcher

only want to answer all those curiousity in order to be ready to face

and to overcome those challenges.

Conclusion
The researcher conclude that by the help of this research that we have

conducted the researcher can help those upcoming FBS major to be aware,

prepare, give caution and for them to be ready to face the FBS major. We

know that it will help them to answer the curiosity that are presently

running in their mind. This reseach number one goal is to find the

challenges that an FBS major students might encounter in order to for them

to overcome it easily. Also this research find opportunities in oder to

strengthen the desires of those upcoming students.