RESEARCH PROPOSAL

Practical Research 2

Name of Students: Dela Cruz, Sean Ivan D.

Grade Level/Strand/Section:
Acerdano, Mary-Ann N.
Abanto, Adriel lhanz
Santos, Aubrey B.
Dela Cruz, Mico Axel D.
Grade 12 TVL Newton

Student Engagement and Academic Performance

in Food and Beverage services

CHAPTER 1 – INTRODUCTION
Background of the Study
Student from Santiago Integrated National Senior High School Especially Grade 12
HE students doesn’t have enough engagement in Food and Beverage Services because
of pandemic. Students who chose TVL strand doesn’t have a physical interaction with
supervision and guide of their teacher last year because of online learning or different
learning modalities. According to Estribor, J. & Pagaran C. (2020) three core themes
related to negative experiences: Learning environment barriers, lack of understanding
and knowledge on task, and unstable internet connection caused educational gaps. In
this research study we are going to determine the level of student engagement in Food
and Beverage Services of Grade 12 TVL Newton and their academic achievement in
food and beverage services. In this research, we are going to learn and stablish the
significant relationship between student engagement and academic achievement of
students from grade 12 HE in Food and Beverage Services.

This research study will help those students to increase their attention and focus and
motivate them to pursue their academic performance and achievement in Food and
Beverage Services.

Theoretical and Conceptual Framework

Student engagement academic achievement

In Figure 1 shows the students engagement in Food and Beverage Services. While the
figure 2 shows the academic achievement in Food and Beverage Services. It shows
that student engagement of G12 HE students will reflect their academic achievement
in Food and Beverage Services

Statement of the Problem

The study aims to assess the student engagement in food and beverage services to
their academic performance specifically, this study tries to answer the following
questions.
1. What is the student engagement level in food and beverage services?
2. What is the level of academic achievement of students in food and beverage
services?
3. What is the significance relationship between student engagement and
academic achievement in Food and Beverage Services?
Scope and Delimitation of the Study
This research will be given to all Grade 12 HE students from Santiago Integrated
Senior High School in Brgy. Santiago, General Trias, Cavite during their school year
2022-2023. This research will help them to be motivated and focus in enhancing their
skills that associated in Food and Beverage Services. It will also help them to gain
information and knowledge that could be a way to have a better engagement in Food
and Beverage Services and to boost their academic performance and achievement.
Significance of the Study
In this research study, Grade 12 HE students will get the benefits from this study.
This could help them to surpass nor increase their skills and expertise in Food and
Beverage Services. It will also help them to know their weakness and what needs to
improve to have a better academic achievement in Food and Beverage Services.

Students- This study will help the students to know their weakness and strength in
order to have better engagement in food and beverage services.

Teachers- This study will help the teachers to employ an effective technique in
teaching for students in food and beverage services
Definition of Terms
Student engagement is important in every way to improve their skills in particular
strand. Having an enough engagement to something can boost your knowledge and
help you to have a good academic performance. Students’ engagement and academic
performance can be enhanced with the help of other such as teachers, family, friends
and specially yourself

Student engagement- It is the measurement of a student’s level of interaction with

other people or student. It is the involvement of a person to another person. It also
refers to the student’s willingness to participate in and to be part of the discussion or
group.

Academic achievement- It is the current level of student’s learning. It is the extent

to which a student has achieved their goals. It is the outcome of their hardships just
to achieve their goals in academic. It is the amount of academic content a student
learns in a specific time period

CHAPTER 2 – LITERATURE REVIEW

Student engagement is concerned with the interaction of time, effort, and
motivation.
other relevant resources invested in by both students and institutions
to improve the student experience and learning outcomes and students'
development, as well as the institution's performance and reputation.

This research determined the extent of student engagement at Partido State

University and analyzed the factors affecting student engagement. A teacher
made questionnaire was used to gather data. The general weighted average for
two semesters were used to determine the academic performance of the
respondents. According to the study of Dr. Delfino revealed that the level of
student engagement along behavioral, emotional and cognitive engagements were
high with a mean of 2.84. It was found out that academic performance of the
respondents was very good (GWA=1.83). The correlational analysis found that
teacher (r=.125, p=.029), school (r=.143, p=.013), and family factors (r=.106,
p=.028) were positively related to student engagement, while the Multiple Linear
Regression analysis revealed that there was relatively low percentage of variance
(1.8%) but shows that the factors were significant predictors of student
engagement F(3, 301)=2.905. Furthermore, it was found out that behavioral,
emotional and cognitive engagements were positively correlated to the academic
performance of the students. The teacher, the school, and the parents should
have strong collaboration to provide more opportunities for students to maximize
their university engagement.

Student engagement is a major challenge faced by community college

administrators. The impact of low student engagement on retention and
graduation rates means community colleges across the nation have the
opportunity to re-evaluate policies and practices that contribute to or hinder a
student culture of engagement (Greene, Marti, & McClenney, 2008; McClenney,
2007).

A case study of student engagement with simulations in a materials engineering

course is presented. The aim of the work was to better understand the
characteristics of simulations which support learning: the attributes, qualities,
and circumstances of their use which lead to improved understanding. The
responses of the two cohorts on the final questionnaire were compared using the
Mann–Whitney U test. The features which were found in the current study to be
important for engagement were: complexity of the simulation; the learning
environment as a whole (as distinct from simply the software), and overcoming
the ‘barrier’ of navigational opacity. Allowing sufficient time for engagement to
develop was found to be critical to achieving learning outcomes. Significantly, the
study highlights the need to differentiate carefully between the replication of a
scenario and the provision of a simulation designed with learning as the primary
goal. The objective of the simulation must be congruent with the objective of the
learner, and must support the learner's objective.

According to study of Steinmayr et al., (2014) Academic achievement represents

performance outcomes that indicate the extent to which a person has
accomplished specific goals that were the focus of activities in instructional
environments, specifically in school, college, and university. School systems
mostly define cognitive goals that either apply across multiple subject areas (e.g.,
critical thinking) or include the acquisition of knowledge and understanding in a
specific intellectual domain (e.g., numeracy, literacy, science, history).
Therefore, academic achievement should be considered to be a multifaceted
construct that comprises different domains of learning. Because the field of
academic achievement is very wide-ranging and covers a broad variety of
educational outcomes, the definition of academic achievement depends on the
indicators used to measure it. 

Students are expected to spend much of their time on their education and need
to graduate with good academic results. Academically good students have better
employment benefits, higher income, higher self-esteem and self-confidence, low
levels of anxiety and depression, and are less likely to engage in substance
abuse. However, in this study, only two-thirds of university students achieved
good academic grades. Smoking, age, and field of study were significantly
associate with academic performance. According to Tadese et al, (2022) Increased
odds of good academic performance were observed among students reported to be
non-smokers, adults, and medical/health science students. Reduction or
discontinuation of smoking is of high importance for good academic achievement
among these target groups. The finding suggests that higher university officials
need to raise awareness regarding the adverse educational outcomes of smoking
through public service announcements and curriculum-based education.

According to Dipayan (2022) The food and beverage service is a process

of preparing, presenting, and serving food and beverages to customers. Food can
include a wide range of styles and cuisine types. These can be classified by
country. Beverages include all alcoholic and non-alcoholic drinks. Alcoholic
beverages include wines and all other types of alcoholic drinks such as Cocktails,
Beer, Ciders, Spirits, and Liqueurs In the foodservice industry, there are a
number of different industrial sectors and these are categorized according to the
type of customer demand being met. This identification of sectors also provides a
framework for those studying the food and beverage service industry to which
further studies and experience may be related. The food and beverage industry in
hotels traces its roots to the traditional community feasts and the movement of
people on pilgrimage thousands of years ago. Most people were on the move
primarily for preaching religion and hunting.

According to Banawis (2019) the objective of Food and Beverage Service is to

provide students with an understanding of quality service as measured by the
standard of the hospitality industry in today's world. In fast food outlets, Fast
food and beverage servicers often work behind counter and use computerized
systems to take orders and tabulate bills. In coffee shops and cocktail lounges,
they provide quick and efficient service for customers seated at tables. In formal
dining establishments.

This study aimed to assess the level of competence of Food and Beverage Services
NC II certified passers in Western Visayas as part of ensuring that what industry
wants (stated as a competency standards) comes back in outcomes of training
(represented by a credential issued to a learner). Moreover, the result of the study
serves as the basis for designing a proposed training plan in strengthening the
Food and Beverage Services NC II Training Program in Western Visayas. Study
showed that there is a varying degree of responses on the perceived level of
competence of Food and Beverage Services NC II passers in Western Visayas in
all competencies as rated by the NC II passers’ themselves compared to the
ratings of their respective supervisors. Thus, this study supported to the thesis
that on the perceived level of competence based on the core competencies, both
respondents are in agreement in the importance of executive bodies of national
systems that work in the field of competencies standardization and/or
certification applied to meet the required standards of industry. Despite of the
mandated standards of Food and Beverage NC II trainings and Competency
Assessment, participants are in agreement that there are major issues and
concerns to be accounted for further improvements.

The study aimed to compare teachers and students’ preferences on food and
beverage according to age, gender and source of income. The study was
participated by 15 students and 15 professors which were chosen purposively.
Results have shown that there is a significant difference in the level of preference
on food and beverage of students and teachers when grouped according to age.
There is no significant difference in the level of preference on food and beverage
taste and preference, appetite and nutritive value of teachers and students when
grouped according to their sources of income

According to Vespia (2021) food and beverage service are directly linked to the
hospitality sector. The businesses are either part of a large hotel or tourism
business or run independently. Increase in business and social events has helped
food and beverage service continue to flourish.

Food preparation services are provided on location such as a hotel or business

function. Or, they can be an off-premise event which would be the customer's
intended location. to leave the customers with an enjoyable experience. They are
responsible for maintaining quality of food, preparing and serving food and
beverages to the customers.

The professionals within this industry work diligently while adhering to quality
food and beverage standards to leave the customers with an enjoyable
experience. They are responsible for maintaining quality of food, preparing and
serving food and beverages to the customers.

CHAPTER 3 – METHODOLOGY
Research Design
The study will be using descriptive-correlation design to show the level of student
engagement and academic performance of Grade 12 Home Economics students.
This will help us to assess the level of student engagement and their academic
performance.
Population and Sampling
The respondents in this study are (72) Grade 12 Home Economics students from
Santiago Integrated Senior High School
Research Instruments
In order to accomplish the main goal of knowing the student engagement of
Grade 12 HE students adapted Survey-questionnaire of likert scale with 5
checkboxes each question will be used
Validation of the Instruments
The survey instrument will be validated by Ms. Jenylyn Infante
Statistical Treatment/Analysis
To know the level of student engagement and level of academic achievement from
the survey given, mean and standard deviation will be used. To understand the
significant relationship between student engagement and academic achievement
in Food and Beverage Services, Pearson r will be used.

References:
Estribor, J. & Pagaran C. (2022). Learning Engagement of Food and Beverage Services (FBS)
Students’ of Matanao National High School during COVID-19 Pandemic. Retrieved from
https://www.longdom.org/open-access-pdfs/learning-engagement-of-food-and-
beverage-services-fbs-students-of-matanao-national-high-school-during-covid19-
pandemic.pdf

Delfino, A. P. (2019). Student Engagement and Academic Performance of Students of

Partido State University. Asian Journal of University Education. Retrieved from
https://files.eric.ed.gov/fulltext/EJ1222588.pdf
Nguyen, C. P. (2011). Challenges of Student Engagement in Community Colleges. The
Vermont Connection, 32(1). https://scholarworks.uvm.edu/tvc/vol32/iss1/7

Davies, C.H.J. . (2002). Student engagement with simulations: a case study. School of
Physics and Materials Engineering, PO Box 69M, Monash University, Victoria 3800,
Australia Retrieved from
https://www.sciencedirect.com/science/article/abs/pii/S0360131502000465

Steinmayr, R., Meißner, A., Weidinger, A. F. & Wirthwein L. . (2014) Academic

Achievement  obo in Education. doi: 10.1093/obo/9780199756810-0108

Tadese, M., Yeshaneh, A. & Mulu, G.B. Determinants of good academic performance
among university students in Ethiopia: a cross-sectional study. BMC Med Educ 22,
395 (2022). https://doi.org/10.1186/s12909-022-03461-0

Mondal D. .(2022). WHAT IS F&B SERVICE: TYPES OF FOOD AND BEVERAGE

SERVICES retrieved from https://www.hotelmanagementtips.com/food-and-
beverage-services/
Banawis, N. C. .(2019). THE IMPORTANCE OF STUDYING FOOD AND BEVERAGES
SERVICES IN SENIOR HIGHSCHOOL. Retrieved from
https://pressreader.com/article/281633896945414

Moreno, R. B.. (2014). Level of Competence of Food & Beverage Services NC II

Passers: Basis for Strengthening the Training Program in Western Visayas. Asia
Pacific Journal of Multidisciplinary Research, 2(1). Retrieved from
http://ejournals.ph/form/cite.php?id=5729

Carascal, R. & Ja-alain, R. . (2015). A Comparative Study of Teachers and Students

Preference on Food and Beverages. The Banquet, 2(1). Retrieved from
http://ejournals.ph/form/cite.php?id=13245

food and beverage service are directly linked to the hospitality sector. The businesses
are either part of a large hotel or tourism business or run independently. Increase in
business and social events has helped food and beverage service continue to flourish.

Vespia, C. .(2021). The Essential of Food and Beverage Service. Retrieved from
https://ziphaccp.com/en/food-service/food-and-beverage-service.html