1

INDUSTRY’S COMPETENCE IN FOOD PREPARATION AND

SERVICES
IN THE CONTEXT OF HOME ECONOMICS INSTRUCTIONS

A Thesis
Presented to
The Graduate School
CEBU TECHNOLOGICAL UNIVERSITY
Main Campus, R Palma St., Cebu City

In Partial Fulfillment
of the Requirements for the Degree of
MASTERS OF ARTS IN VOCATIONAL EDUCATION

ETHYLE D. WEIGEL
November 2019
APPROVAL SHEET
 This Thesis entitled “INDUSTRY’S COMPETENCE IN FOOD
PREPARATION AND SERVICES IN THE CONTEXT OF HOME ECONOMICS
INSTRUCTIONS” prepared and submitted by ETHYLE D. WEIGEL, in partial
fulfillment of the requirements for the degree of MASTER OF ARTS IN
VOCATIONAL (MAVEd), has been evaluated and is recommended for
acceptance and approval for Oral Examination.

THESIS ADVISORY COMMITTEE

ROSEIN A. ANCHETA JR. ASEAN PE., D.M., Ph.D.

Chairman

WILMA C GIANGO, Ph.D PERLA N. TENERIFE, Ed. D., Ph.

Adviser Member

ELVISA O. BASUBAS, Dev. Ed.D TERESITA ROJAS, Ph. D

Member Member

———————————————————————————————————---

PANEL OF ORAL EXAMINERS

Approved by the Committee on Design Hearing with a grade of

ROSEIN A. ANCHETA JR. ASEAN PE., D.M., Ph.D.

Chairman

WILMA C. GIANGO, Ph.D PERLA N. TENERIFE, Ed. D., Ph.

Adviser Member

ELVISA O. BASUBAS, Dev. Ed.D. TERESITA T. ROJAS, Ed. D.

D
Member Member

Oral Defense Hearing: November 19, 2019

INDUSTRY’S COMPETENCE IN FOOD PREPARATION AND
SERVICES
 IN THE CONTEXT OF HOME ECONOMICS INSTRUCTIONS

Ethyle D. Weigel
ethyle.weigel2@gmail.com
Cebu Technological University- Main Campus

Home Making Arts and livelihood program are both part of the important

life skills a person must learn while growing up. In the early ages, Home Making

Arts focuses more on teaching women how to cook and sew but as time evolved,

it became more diverse which is now applicable to both genders. Food Industry

in the Philippines is now growing at its phenomenal rate and becoming more

diverse. With this enormous amount of revenues and food outlets opening, the

demand for more food industry workers is now increasing.

This study aims to determine the relevance of Home economics in regards

to Food Preparation and Service among Food Industry Workers of YELO, Coffee

bean scent, Serenitea, Infuso and Med cafe which are located in Cebu, and

Lapu-lapu City Philippines. This study utilizes a descriptive survey research

method. The researcher will involve approximately 60 food workers, who will be

given questionnaires from the research study by a group of researchers Noor-

Azira Abdul-Mutalib, et al with the research title “Knowledge, attitude and

practices regarding food hygiene and sanitation of food handlers in Kuala Pilah,

Malaysia. After the respondents answer the questions, the researcher describes

and analyzes the data gathered.

 In conclusion, Home Economics Instructions, that are being taught in the

Technology and Livelihood Education subject during Senior High/Secondary

Level of Education, has a significant role in the Food Workers’ Knowledge,

Attitude and Practice in Food Handling. In return, an efficient food worker

contributes to the greater competence of the Food Industry.

It is recommended that the areas of weakness in Home Economics should

be enhanced and focused on to be taught in TLE Subject in order to address the

identified areas of concerns and differences; strengthen the knowledge of the

students in order to enhance their performance once these students would start

on working. While in strengths of Home Economics Subjects should be continued

to be taught and reinforced in order for the students to benefit on it in the future

stages of their lives specifically upon working.

ACKNOWLEDGEMENT
 First and foremost, praises and thanks to God, the almighty, for his

showers of blessings throughout my research work and to complete the research

successfully.

I would like to express my deep and sincere gratitude to my research

supervisor Dr. Wilma C. Giango, Ph.D, To our Chairman Rosein A. Ancheta JR.

ASEAN PE., D.M., Ph.D, and to the members Perla N. Tenerife, Ed. D., Ph.,

Elvisa O. Basubas, Dev. Ed.D. and Teresita T. Rojas, Ed. D. D for giving me the

opportunity to do research and providing invaluable guidance throughout this

research. All of your dynamism, vision, sincerity and motivation have deeply

inspired me to do more and go beyond my capabilities. It was a great privilege

and honor to work and study under their guidance. I would also like to thank them

for the friendship, and empathy.

I would also like to thank my Family, most especially my Husband, for

giving me love, patience, understanding, prayers and all out support to complete

this research work.

My special thanks to my Brother and sisters, and friends for their support

and valuable prayers and for their keen interest shown to complete this thesis

successfully.

TABLE OF CONTENTS
 PAGE

TITLE PAGE

APPROVAL SHEET

II

TABLE OF CONTENTS III

LIST OF TABLES IV

LIST OF FIGURES V

CHAPTER

1 THE PROBLEM AND ITS SCOPE

INTRODUCTION

Rationale of the study 1

Theoretical background 2

THE PROBLEM

Statement of the problem 3

Significance of the study

RESEARCH METHODOLOGY

Design

Data gathering 8

Environment 10
 Respondents

11

Instrument

12

Data Gathering Procedure

Scoring procedure

DEFINITION OF TERMS 16

2 Presentation, Analysis and Interpretation of data

PROFILE OF THE RESPONDENTS 20

Educational attainment and TLE subject attended 22

Months of employment 24

KNOWLEDGE, ATTITUDE AND PRACTICE BY RESPONDENTS

Knowledge of food handling 25

Attitude towards food handling 26

Practice in food handling 28

SUMMARY OF KNOWLEDGE, ATTITUDE AND PRACTICE 29

IN FOOD HANDLING

Issues and concerns related to food preparation and 30

food services in the industry

Knowledge in food handling 31

Attitude toward food handling 32

Practice in food handing 34

 SUMMARY OF SCORES OF KNOWLEDGE, ATTITUDE AND 35

PRACTICE IN FOOD HANDLING

Integrative home economics instructions 37

CHAPTER 3 SUMMARY, FINDINGS, CONCLUSION, AND

RECOMMENDATIONS 39

Summary 39

Findings 40

Conclusions 41

Recommendations 41

Chapter 4

The output 42

Rationale 42

Objectives 42

Target Clientele 43

Scheme Implementation 44

Strengthening guide 45

APPENDICES

A. Transmittal letter 50

B. Consent form 51

BIBLIOGRAPHY 52

CURRICULUM VITAE 54
 LIST OF TABLES

Table Page

1.0 Distributions of respondents 15

2.0 Knowledge of food handling 18

2.1 Attitude towards food handling 18

2.2 Practice in food handling 19

3.0 Scoring guide for data interpretation of knowledge, 21

attitude, and practice in food handling

4.0 Age of respondents 26

4.1 Gender of respondents 27

4.2 Educational attainment 28

4.3 Months of employment 28

5.0 Knowledge of food handling 29

6.0 Attitude towards food handling 31

7.0 Practice in food handling 33

8.0 Summary of knowledge, attitude and practice in 35

food handling

9.0 Knowledge of food handling score 37

9.1 Attitude towards food handling score 39

9.2 Practice in food handling score 42

10 Summary of scores of knowledge, attitude and 44

 practice in food handling.

11 Highest incorrect and uncertain percentage scores 45

LIST OF FIGURES
Figure Page

1.0 Schematic diagram 6

2.0 Flow of study 10

3.0 Location of study 13

Chapter 1
 THE PROBLEM AND ITS SCOPE

INTRODUCTION

Rationale of the Study

Globally, food is the vital source of nourishment of human beings. It is an

essential part of our lives, which is why the way it is grown, processed and

transported is worth understanding and improving (Economywatch Content,

2010). With that, one fundamental rights of an individual is the right to have

adequate, healthy and safe food. Young as children, it is important to raise

awareness on the appropriate dietetic habits which taught the consumer to

decide healthier choices of food. The welfare of the citizens is the core

responsibility of the state. Interventions to promote home stimulation and learning

opportunities in addition to good nutrition will be needed to ensure optimum early

development and longer-term goal in human capital.

Republic Act No. 10533 in DepEd Order No. 43, S 2013 indicated that

Enhancing the Philippine Basic Education System by Strengthening its

Curriculum and Increasing the number of years for Basic Education in which

Technology and Livelihood Education (TLE) is one of its corresponding

curriculum. One of the reasons the Philippine Educational System adopts the K-

12 program, is to prepare our Senior High graduate to find a job in the future in

order to compete globally competitive economies. These skills are already

introduced in Senior High and it needs for further study to stabilize the school

activities and develop the competencies of the learners that is responsive to the
standards of the partner industries (DepEd, 2013). Home Economics is one of

the areas in Technology & Livelihood Education. It focuses on its other

components in which Home Economics is a component composed of subunits

that includes: Cooking, Health & Hygiene and Community awareness. Cookery is

important in food processing, in which adequate cooking of foods is particularly

important when it might comprise the main source of protein. Food preparation is

also necessary to ensure that food is free from harmful levels of microorganisms.

As well as causing undesirable flavours and odours in food these organisms can

sometimes lead to illness. (NHRI.org, 2016).

Several individuals are becoming interested and fascinated not just by

eating but also in preparing and producing food. The food establishment has

become one of the world's leading and superior industries in food preparation

and products. The birth of schools offering food preparation and production

course, open the doors to those who want to learn & enhance their cooking

prowess, improving their skills to serve the customer in a fast & safe way. Food

industry in the Philippines which compose of all form of food retail, is now

growing at its phenomenal rate with more food outlets and food carts. In the

upcoming year, food industry will continue its rise and the involvement of more

individuals like students will surely perk as well. In connection with this demand

the study will focus on the three subunits in Home Economic in which

competencies among food industry workers in terms of food preparation and

service and determine the delivery of cookery instruction food handling and
acquisition of skills during Senior High specifically in the Industry instructions and

its application in the food Industry.

Theoretical Background

Urbanization and consumer habits of the millennial generation as of today

have increased the number of people buying and eating food prepared in public

places (Mohsen Attaran et al, 2019).

Home Economics and livelihood program are both part of the important life

skills a person must learn while growing up. Furthermore, the students learn

which nutrients are necessary for human health and maintenance of life and

which food includes such nutrients, as well as the knowledge, skills and

techniques related to cooking that make it possible to enjoy eating food without

reducing the nutrient value. Without these cooking skills and techniques, it would

be difficult to put the acquired knowledge of nutrients and food into full practical

use (Yoko Suzuki, 2014). 

According to Laurel (2013), home economics discipline has led individuals

to the fields of education, nutrition, social service, and hospitality management. In

conjunction, hospitality focuses on preparation, production, and service of food in

a commercial environment. 

Among the learning areas, the Technology and Livelihood Education

subject is the most experiential, interactive, interdisciplinary and value-

laden(cultural, aesthetic, vocational, political-economic and moral values). It is in

this learning area that provides the Filipino learners the quality time to
 demonstrate practical knowledge and life’s skills that have been gained,

especially the skills of vocational efficiency and empathy (De Alca, 2008).

Furthermore, technology and Livelihood Education intends to develop

knowledge, skills, values and attitudes that will prepare a person for entry into the

world of work. Thus will be able to gain understanding and acquire competencies

in various activities as they relate to Home Economics, Agriculture Arts, Industrial

Arts and Entrepreneurship (Calmorin, 1994).The study of Technology and

Livelihood Education needs redirection to suit the conditions in today’s society

and to promote advancement in knowledge and respond to the needs of

individuals, families and the community (Sizoo, 2005).

The positive views of Home Economics Food and nutrition education

exhibited in this study suggest that it can be an important vehicle for transferring

critically important foundational knowledge and skills to youth(Slater,Joyce

et.al,2014)

Home economics should be included in the curriculum for social workers

studying at various levels. Not only does it add to their professional body of

knowledge, but it is also useful to them as individuals. It is extremely important

for social workers to practice what they preach so that information provided by

them is well-received by the people in the communities where they are

functioning(Tumala,1995).

Theoretical Conceptual Framework of the Study

Home making arts discipline Technology and Livelihood

has led individuals to the Education intends to
fields of education, nutrition, develop knowledge, skills,
social service, and hospitality values and attitudes that
 will prepare a person for

Relevance of home
economics in food
preparation and service.
Cooking
Health and

To be able to identify
which aspects in Home
economics should be
focused on and other
aspects that should be
continued to be taught to

Figure 1.0 Schematic Diagram

THE PROBLEM

Statement of the Problem

This study aims to determine the Industry competence in Food

Preparation and Services in the identified food industry of Infuso, Serenitea,

MedCafe, YELO and Coffee Bean Scent which are all located in Cebu City

during the Fiscal Year 2019 as basis for integrity of Home Economics

Instructions.
 Specifically, the study aims to answer the following:

1. What are the competencies of the respondents in terms of?

1. 1. Personal Information

a. Age

b. Gender

c. Educational Attainment

d. Attended TLE subject

1.2 Employment Information

a. Months of Employment

b. Previous Jobs Attended (If Applicable)

2. As perceived by the respondents what is the level of effectiveness of the

knowledge gained in the actual application of knowledge and skills as food

industry workers:

2.1 Knowledge of Food Handling

2.2 Attitude towards Food Handling

2.3 Performance in Food Handling

3. What are the issues and concerns related to food preparation and food

services in the industry?

4. Based on the findings, what integrative Home Economics instructions can

be crafted?

Significance of the Study

 The result of this study would be very favorable to some people who are in

a way or any ways, involved in the food process and service, to continually

enhance their attitudes and views towards work. In these, lies the significance of

this study.

The following will benefit from the study:

Five (5) food industry establishments and management.  Conduction

of hiring individuals with a qualification of Secondary Level Education which

underwent Technology and Livelihood Education subject, will become an

advantage to them knowing that, if proven by the study, their workers are efficient

enough to make their establishments function well and would cost them lesser

amount of employment loss and turn over.

Food and other industry workers. Since home economics does not only

focuses on food preparation and service alone, the results will also benefit other

workers. Giving importance to the knowledge they acquired in Home Making

Arts, they will be able to develop and build new characteristics which would help

in their respective work and personal lives.

Educators. The Senior High Technology and Livelihood Education

subject educators will be able to know the important aspects of the subject and at

the same time will be able to focus on these aspects during their teaching. With

that, the educators will become efficient in their job since the learning will not only

be applicable during the student life but at the same time in the students’ future

career paths.
 Students. Senior High students taking Technology and Livelihood

Education subject will also benefit in this study since the educators will be able to

focus on the key points on this subject. With that, the students will be able to

apply their knowledge in Home Making Arts as they graduate and proceed with

Tertiary Level or if they decided to start their careers. 

CM MAVED-program. This department will be able to benefit in this study

through promoting the understanding and expertise of Home Economics

specifically in Food Preparation and Service. Also to be able to develop the

ability to discuss critically the current deficiencies of the TLE subject that needs

to be improved and focused on.

Department of Education (DepEd). This department in the government

would benefit in this study through strengthening the curriculum of TLE of the

Senior High students. With this study, DepEd will be able to train specific skills,

depending on the results of this study, of the educators who will handle Home

Economics.

The Current Researcher. The study can help them uncover critical areas

in the physiological process that many researchers are not able to explore. Thus,

contributing to the research study in relation to Home Making Arts and the

Efficiency of the Food Industry Workers.

The Future Researchers. They are going to benefit from this study by

coinciding the data to the findings gathered. Further researchers can be done as
to find more evidence on the relevance of Home Economics not limiting only in

Efficiency of Food Industry Workers but in other fields of work as well.

RESEARCH METHODOLOGY

Research Design

This study utilizes a descriptive survey research method. Respondents,

food industry workers of Infuso, Serenitea, MedCafe, YELO and Coffee Bean

Scent which are all located in Cebu, will answer questions which will first focuses

on their competency through their individual Demographics and Employment

Information. Secondly, it will focus on their efficiency towards food preparation

and service through their knowledge, attitude and practice of food handling in

relation to their previous knowledge obtained during their Secondary Level of

Education. Thus, educators will be able to know and improve which aspects of
Home Economics are relevant and should be focused on in their teachings in

order to prepare the students for their future career paths. 

INPUT PROCESS OUTPUT

1. Competency of respondents
1.1 Demographics
1.2 Employment Distribution of
MODIFIED HOME
Questionnaire
ECONOMICS
2. Level of Effectiveness of INTEGRATIVE
Food Handling Statistical INSTRUCTION

2.1 Knowledge Analysis

2.2 Attitude
2.3 Practice

Figure 2. Flow of the Study

Environment

Infuso, Serenitea, MedCafe, YELO and Coffee Bean Scent which are all

located in Cebu, were the chosen Food Industries. These food retails are one of

the starting food industries located in Cebu City. They cater not just food alone

but at the same time serve coffees and milk teas. These food retails has just

started its branches in Cebu and are currently growing to a bigger retails. Infuso

Coffee Outlet is located in Mango Ave, opened last 2018, caters both Coffee and

Sweet Desserts. Serenitea is located in IT Park, opened last 2015, caters both

Refreshments and other food variants. MedCafe is located in V.Rama Avenue,

opened last 2018, serves Food that are served in solo and group orders. Coffee
Bean Scent is also located in Kamputhaw, opened last 2015, mainly serves

Caffeinated drinks and some desserts. Lastly, YELO is located in Mactan,

opened last 2018, serves food variants and at the some Milk tea. These are the

chosen food industries since they just recently opened and is still growing. With

its growing range, the researchers will be able to utilize its developing industry

compared to the established and bigger food retails. It would be fair to the

research study and the food industry to have a study on the food retail that has

just started and is about to prosper into a larger business compared to the ones

who are already experienced and has established its working protocols and

ethics.

The study will be conducted in 5 different locations within Cebu City area

specifically located at:

 Figure 3.0

Location of the Study

Respondents
 The researchers will involve approximately 60 food workers with an age

range of 18 to 30 years old that are currently employed in S Infuso, Serenitea,

MedCafe, YELO and Coffee Bean Scent Cebu whose jobs include preparing the

establishment upon opening, taking orders, collecting payments, cooking,

preparation of food, serving the food prepared and after care of the

establishment upon closing. 

Inclusion to the criteria of the respondents would be the following: their

educational level of attainment specifically a Secondary Level of Education

graduate or more, at least two (2) months in the food industry and literacy of an

individual to be able to read and write in order to comprehend to the

questionnaires given. The exclusion criteria would be: respondents who were not

able to take a Technology and Livelihood Education subject, one (1) month or

less in the food industry and inability to read and write since it may contribute to

the discrepancies of the research study.

To ensure a transparent distribution, purposive sampling of the distribution

of respondents will be used as shown in Table 1.0

Table 1.0
Distributions of Respondents

Food Workers Age Male Female Total

Infuso 21-29 4 7 11

Serenitea 23-30 6 6 12

MedCafe 21-28 5 6 14

Coffee Bean Scent 22-28 4 4 13

YELO 22-26 5 4 10

Total 33 37 60
Research Instrument

The two (2) types of measuring a food industry knowledge and efficiency

is through objective and subjective measures. In this study, it mainly focuses on

the subjective measure of the food industry workers. 

The adapted questionnaire that will be used in this study was adapted

from a group of researchers Noor-Azira Abdul-Mutalib, et al with the research title

“Knowledge, attitude and practices regarding food hygiene and sanitation of food

handlers in Kuala Pilah, Malaysia. The purpose of the research is to evaluate the

knowledge, attitude and practices of the food workers in order to determine the

significant relationship between sociodemographic characteristics and their

knowledge level. A self-administered questionnaire (Table 2.0, 2.1, 2.2) was

used in the study in which its validation was done with cross reference and

verification from the experts in the identified field. Reliability of the questionnaires

had also been tested with Cronbach’s alpha for each set of the questions range

within acceptable limit (>.8). The knowledge section (Table 2.0) consists of eight

(8) questions that require an answer of a scale from one (1) to five (5). The

attitude section (Table 2.1) consists of 13 questions with an answer of strongly

agree, agree, uncertain, disagree and strongly disagree. For the practice section

(Table 2.2), it consists of 13 questions that require an answer of a scale from one

(1) to five (5). The study concluded that even though knowledge about food

handling was satisfactory, some of the hygiene aspects need to be emphasized

and education and food safety training should be provided frequently to the food

service staff in order to minimize foodborne hazards (Abdul-Mutalib et al, 2012).

In this research study that will be conducted, the questionnaire will be

modified in a clearly and easier questions in order for the respondents to be able

to comprehend the questionnaires. At the same time, an additional demographic

characteristic will be added, such as: Age, Educational Attainment, Year of

Graduation, Number of months of employment and previous job attended, if

applicable. With the data that will be gathered at the end of the research study,

we will be able to identify the relevance of Home Economics in regards to food

preparation and service among food industry workers.

Data Gathering Procedure       

A descriptive research specifically a survey questionnaire will be used in

this study. The questionnaires that will be given out to be answered are

constructed clearly in order for the workers to comprehend easily. The first part of

the questions will include the respondents’ demographic profile: Age, Gender,

Educational Attainment, Attended TLE Subject and Employment Information:

Months of Employment and Previous Job (if applicable), respectively. With that,

the researcher will be able to identify the competence of the respondents and the

relevance of their knowledge acquired in Home Economics during their

Secondary Level of Education in the Philippines.

On the second part of the Questionnaires, it will be divided into three (3)

parts: Knowledge of Food Handling, Attitude towards Food Handling and Practice
in Food Handling. Knowledge in Food Handling (Table 2.0) primarily focuses on

the preparation of food, correct application of cleaning and sanitation procedures,

importance of food storage and proper equipment to be used in food handling.

Attitude towards Food Handling (Table 2.1) primarily focuses on the sanitation

before, during and after food preparation. Practice in Food Handling (Table 2.2)

primarily focuses on how they solely practice their knowledge and attitude as a

food industry worker. Questionnaires that will be given will be fully explained to

the respondents in vernacular in order to fully understand and answer the

questions properly.  At the same time, the significance of the study should also

be properly explained in order for the respondents to understand and answer

efficiently.

After the respondents answer the questions, the researcher describes and

analyzes the data gathered. The aid of a statistician is also needed in order to

comprehensively analyze the data that will be collected.  The expertise and

keenness of the researcher is necessary in order to arrive with a fair and

proficient conclusion. 

Table 2.0
Knowledge of Food Handling

Indicators 1 2 3 4 5

Preparation of food in advance is more likely to contribute

to food poisoning.
Reheating food is more likely to contribute to food
contamination.

An incorrect application of cleaning and sanitization

procedures for equipment (refrigerator, slicing machine,
mincer) increase the risk of foodborne disease to
consumers. 

Washing hands before handling food reduces the risk of

contamination. 

Wearing gloves while handling food reduces the risk of

transmitting infection to consumers and staff.

The use of cap, masks, protective gloves and adequate

clothing can reduce the risk of food contamination.

The importance to know the temperature of the refrigerator/

freezer to reduce the risk of food spoilage.

Improper storage of foods may cause a health hazard to

consumers.

Table 2.1
Attitude towards Food Handling

Indicators 1 2 3 4 5

Work area must be cleaned before start working. 

Hands should be washed before start working. 

Working with dirty hands should be avoided.

We must cover our mouth and nose when coughing or

sneezing.

Apron can be used as a towel to clean hand. 

We should not smoke while working.

We should not rub our hands on face, hair, etc. while

working. 

Jewelry (including wedding ring) and a watch can be worn

while handling food. 

The same towel can be used to clean many places. 

Raw food and cooked food not necessarily be separated. 

 Separate kitchen utensils must be used to prepare raw and
cooked food. 

Defrosted food should not be refrozen.

Food should not be touched with wounded hand

Table 2.2
Practice in Food Handling

Indicators 1 2 3 4 5

I clean the work area before I start work.

I wash my hands before I start work.

I use a tissue when I am coughing or sneezing.

I chew gum while working.

I use my apron as a towel to clean my hand.

I smoke while working.

I rub my hands on my face, hair, etc. while working. 

I use jewelry and a watch while working.

I use the same towel to clean many places.

I do not separate raw food with cooked food.

I use separate kitchen utensils to prepare raw and

cooked food.

I do not refreeze defrosted foods.

I touch food that does not wrapped up with wounded

hand.

Treatment of Data
 To achieve the frequency of the response, the retrieved answered

instruments were tailed and tabulated and presented in tables for better

understanding of the data.

Simple Percentage Computation was used to determine the profile of the

respondents. Weighted Mean was used to measure the extent of knowledge,

attitude and practice towards Food Handling of the respondents.

ANOVA (Analysis of Variance) was used to determine the existence of

significant relationship between Food Handling and Service and the Knowledge

gained in Home Economics Instructions during the respondent’s Secondary

Level of Education.

Scoring Procedure

To successfully understand the articulation of each skill and performance,

it is best to establish the appropriate expression of numerical data which had to

be translated verbally. The succeeding tables illustrate the criteria for scoring the

Industry’s Competence in Food Preparation and Services in the contexts of

Home Economics Instructions.

Table 3 displays the scoring guide for data interpretation of Knowledge,

Attitude and Practice in Food Handling.

Table 3.0

Scoring Guide for Data Interpretation of Knowledge, Attitude and Practice

in Food Handling

Range Verbal Interpretation

 5 4.20-5.00 Strongly Agree

4 3.40-4.19 Agree

3 2.60-3.39 Uncertain

2 1.80-2.59 Disagree

1 1.00-1.79 Strongly Disagree

DEFINITION OF TERMS

The terms in the key concept of this study are operationally defined in this

section to provide the precise meaning intended for this study.

Home Economics. This refers to aspects that involve household

management in terms of cooking, Health and hygiene, etc.

Meal Preparation. This refers to the concept of how workers prepare the

whole meal or dish ahead of schedule.

 Meal Service. A service that simply refers to a meal being served to the

diner and who is serving it.

Food industry workers. This refers to workers who perform a variety of

customer service, Food preparation and even cleaning duties in eating and

drinking establishments.

Chapter 2

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

This Chapter presents, analyzes and interprets the data collected in

connection with this study.The data pertain to the Industry’s competence in food

preparation and services in the context of home economics instructions. The

presentation is divided into Four (4) parts.

Part one (1) provides a profile of the respondents as to Personal

Information: Age, Gender, Educational Attainment and Attended TLE subject and

as to Employment Information: Months of Employment and Part two (2)

describes the Months of employment.

 Part two (2) describes the level of effective on knowledge gained in the

actual application of knowledge and skills as to Knowledge of Food Handling,

Attitude towards Food Handling and Performance in Food Handling.

Part three (3) presents if the issues and concerns related to food

preparation and food services in the industry.

Part four (4) discusses Integrative Home Economics instructions that can

be crafted based on the findings.

THE PROFILE OF THE RESPONDENTS

This part of the chapter presents the profile of the respondents as to

Personal Information: Age, Gender, Educational Attainment and Attended TLE

subject and as to Employment Information: Months of Employment and Part two

(2) describes the Months of employment.

The respondents of the study 11 workers from Infuso, 12 workers from

Serenite, 14 workers from MedCafe, 13 workers from Coffee Bean Scent and 10

workers from YELO, for a total of 60 food industry workers.

Age and Gender of the Workers

 As reflected in Table 4, there were 35 food industry workers that belong to

the age bracket of 21-23 years old which composed 58.33% of the total

population, 18 workers belong to the age bracket of 24-27 which composes the

30% of the population and 7 workers belong to the 27-30 years old age bracket

composing 11.67% of the population. This means that most of the food industry

workers are in the younger generation age bracket 21-23 years old indicating that

the food workers had studied TLE subject approximately 4-6 years ago and are

mature enough.

Table 4.0
Age of Respondents
n= 60

Age Respondents %
21-23 35 58.33
24-27 18 30
27-30 7 11.67

Table 4.1 shows that 55% of the respondents which is composed of 33

workers are male and 61.67% of the respondents which is composed of 37

workers are female. Which means that most females are into jobs that involves in

food and beverage but with a minimal difference with male ratio, approximately

4%.
 Table 4.1
Gender of Respondents
n= 60

Gender Respondents %
Male 33 55
Female 37 61.67

Educational Attainment and TLE Subject Attended

Table 4.2 presents the profile of the respondents as to Educational

attainment and if the respondents have attended TLE Subject. As shown off in

the Table, Educational attainment was categorized into four (4) brackets, First

bracket was High School undergrad with zero (0) respondents; Second bracket

was High School graduate with twenty-one (21) composing 35% of the

population; Third bracket was College level with nineteen (19) respondents which

composes 31.67% of the population and fourth bracket was College graduate

with twenty (20) respondents composing 33.33% of the total respondents. This

indicates that all of the respondents were able to graduate High School and

attended the TLE subject but indicating that most of the workers were High

School Graduates.

Table 4.2
Educational Attainment
n=60

Educational Respondent Attended TLE

Attainment s % Subject Respondents %
Highschool
Undergrad 0 0 Yes 60 100

Highschool 19 31.67 No 0 0
 Graduate
College Level 21 35
College Graduate 20 33.33

Months of Employment

The Months of employment is displayed in Table 4.3 stating that 27

respondents which is equivalent to 45% of the population have been employed

for 2-6 months, 40% of the population which is 24 respondents have been

employed for 7-11 months and 9 workers which is 15% of the population have

been employed for approximately 1-2 years already. Which means that most of

the workers has just started and experienced training just recently.

Table 4.3
Months of Employment
n=60

Months of Employment Respondents %

2-6 mos 27 45
7-11 mos 24 40
1-2 yrs 9 15

KNOWLEDGE, ATTITUDE AND PRACTICE TOWARDS FOOD HANDLING

This part of the chapter describes the level of effective on knowledge

gained in the actual application of knowledge and skills as to Knowledge of Food

Handling, Attitude towards Food Handling and Practice in Food Handling.

There were 60 respondents in this study all of which are working as a food

industry worker, most of the population are High School Graduates, mostly

females and have taken Technology and Livelihood Education specifically Home

Economics during their Secondary Level of Education.

Knowledge of Food Handling

Table 5.0 shows the Knowledge of Food Handling among Food Industry

Workers.

Table 5.0
Knowledge of Food Handling
n=60

Indicators Weighted Mean Verbal Interpretation

Preparation of food in advance is more
likely to contribute to food poisoning. 1.87 Strongly Disagree
Reheating food is more likely to
contribute to food contamination. 1.85 Strongly Disagree
An incorrect application of cleaning
and sanitization procedures for
equipment (refrigerator, slicing
machine, mincer) increase the risk of
foodborne disease to consumers. 4.47 Strongly Agree
Washing hands before handling food
reduces the risk of contamination. 4.55 Strongly Agree
Wearing gloves while handling food
reduces the risk of transmitting
infection to consumers and staff. 4.67 Strongly Agree
The use of cap, masks, protective
gloves and adequate clothing can
reduce the risk of food contamination. 4.53 Strongly Agree

The importance to know the

temperature of the refrigerator/ freezer 3.97 Agree
to reduce the risk of food spoilage.
Improper storage of foods may cause
a health hazard to consumers. 4.45 Strongly Agree

Average Weighted Mean 3.8 Agree

Legend:

Range Verbal Interpretation

4.20-5.00 Strongly Agree

3.40-4.19 Agree
2.60-3.39 Uncertain
1.80-2.59 Disagree

1.00-1.79 Strongly Disagree

As revealed in Table 5.0, the general knowledge of the respondents

towards Food Handling is a sequence of Agree; with an average weighted mean

of 3.8; this means that the respondents agrees with the statement indicators in

regards to their knowledge in handling food as what the respondent’s have

learned during their Home Economics subject. One of the categorical imperative

got a highest weighted mean of 4.67. This only shows that the respondent’s

knowledge strongly agree with the use of Gloves in food handling reduces the

risk of transmitting infection which is in accordance to a fact that it is prudent to

combine proper hand washing with the wearing of gloves and other hygienic

practices in order to minimize the risk of contamination during food handling

(Abakanda, 2017). The lowest mean for this category is 1.85 which has Strongly

Disagree as the verbal interpretation; this shows that the respondents Strongly

Disagree that reheating the food can cause Food Contamination in accordance

to their knowledge in Home Economics.

Attitude Towards Food Handling

The attitude towards Food Handling among the Food Industry Workers is

reflected in Table 6.0.

Table 6.0
Attitude Towards Food Handling
n= 60

Weighted
Indicators Mean Verbal Interpretation
Work area must be cleaned before start
working. 4.53 Strongly Agree
Hands should be washed before start
working. 4.82 Strongly Agree

Working with dirty hands should be avoided. 4.93 Strongly Agree

We must cover our mouth and nose when
coughing or sneezing. 4.8 Strongly Agree
Apron can be used as a towel to clean
hand. 1.68 Strongly Disagree
We should not smoke while working. 4.88 Strongly Agree
We should not rub our hands on face, hair,
etc. while working. 4.47 Strongly Agree
Jewelry (including wedding ring) and a
watch can be worn while handling food. 1.6 Strongly Disagree
The same towel can be used to clean many
places. 2.18 Disagree

Raw food and cooked food not necessarily 4.1 Agree

be separated.
Separate kitchen utensils must be used to
prepare raw and cooked food. 3.68 Agree
Defrosted food should not be refrozen. 2.67 Uncertain
Food should not be touched with wounded
hand 4.58 Strongly Agree

Average Weighted Mean 3.76 Agree

As reflected in Table 6.0, the average weighted mean for the respondent’s

Attitude Towards Food Handling is 3.76 with a verbal description of Agree; this

means that the respondents mostly agrees with the statement indicators in

regards to their Attitude towards Food Handling and Service as to their

Knowledge in Home Economics. The highest weighted mean in Table six (6) is

4.93 which has a verbal interpretation of Strongly Agree; which means that the

respondents Strongly Agrees with the statement that Working with Dirty Hands

should be avoided which is correct and is in accordance to a fact that

Improvement of food worker hand washing practices is critical to the reduction of

foodborne illness and is dependent upon a clear understanding of current hand

washing practices and cleanliness of hands (Green et al, 2006). The lowest

weighted mean is 1.6 which has a verbal interpretation of Strong Disagree; which

means that the respondents are not in favor of wearing jewelry such as watches

while handling food. This further implies that the respondent's attitude towards

food handling can greatly affect their service as a food industry worker in which

these attitudes towards food handling were greatly obtained during their Home

Economics Subject.
Practice In Food Handling

Table 7.0 presents the Practice done by the Food Industry Workers in

regards to Food Handling.

Table 7.0
Practice in Food Handling
n=60

Weighted Verbal
Indicators Mean Interpretation
I clean the work area before I start work. 4.8 Strongly Agree
I wash my hands before I start work. 4.92 Strongly Agree
I use a tissue when I am coughing or
sneezing. 4.52 Strongly Agree
I chew gum while working. 2 Disagree
I use my apron as a towel to clean my
hand. 2.07 Disagree
I smoke while working. 1.05 Strongly Disagree
I rub my hands on my face, hair, etc.
while working. 4.53 Strongly Agree
I use jewelry and a watch while working. 4.3 Strongly Agree
I use the same towel to clean many
places. 1.63 Strongly Disagree
I do not separate raw food with cooked
food. 4.65 Strongly Agree
I use separate kitchen utensils to prepare
raw and cooked food. 4.57 Strongly Agree
I do not refreeze defrosted foods. 4.3 Strongly Agree
I touch food that does not wrapped up
with wounded hand. 1.1 Strongly Disagree
 Average Weighted Mean 3.4 Agree

As indicated in Table 7.0, the Practice by the Food Industry Workers in

Food Handling got an average weighted mean of 3.4 with a Verbal Interpretation

of Agree which means that the respondents mostly affirms and does practices

the indicator statement. Of the 12 statement indicators, the highest weight mean

was 4.92 with a verbal interpretation of Strong Agree which implies that the

respondents performs hand washing prior to starting to work which is in

accordance to a fact that Proper hand washing prior to working can significantly

reduce the transmission of pathogens from hands to food and other objects

(Green et al, 2006). The lowest mean average in Table 7.0 is 1.05 which has a

verbal interpretation of Strongly Disagree which implies that the respondents

does not smoke when working. This further implies that the respondent’s

knowledge and attitude towards food handling, which were acquired during

Home Economics subject, greatly affects the Practice of Food Industry Workers

in Food Handling and Services.

Summary of Knowledge, Attitude and Practice in Food Handling

Table 8.0 reflects the summary of the Food Industry Workers’ Knowledge

in Food Handling, Attitude Towards Food Handling and Practice in Food

Handling as gathered in Table 5.0, Table 6.0 and Table 7.0.

Table 8.0
Summary of Knowledge, Attitude and Practice in Food Handling
 Weighted Mean Verbal Interpretation

Knowledge in Food Handling 3.8 Agree

Attitude Towards Food Handling 3.76 Agree

Practice in Food Handling 3.4 Agree

Average Weighted Mean 3.65 Agree

As shown in Table 8.0, the respondent’s Knowledge, Attitude and Practice

in Food Handling has an average weighted mean of 3.65 with a verbal

interpretation of Agree. Which indicates that the respondents mostly affirms on

the stated statement indicators. This implies that the knowledge in food handling

and attitude towards food handling, which were obtained and learned during their

Home Economics in Technology and Livelihood Education has a great impact

towards their Practice in Food Handling.

ISSUES AND CONCERNS RELATED TO FOOD PREPARATION AND FOOD

SERVICES IN THE INDUSTRY

This part of the Chapter further discusses on the issues and concerns

related to food preparation and service in the industry in regards to the results

gathered through the questionnaire given to the respondents. As to the adapted

questionnaire, correct answers were stated in the study from a group of

researchers Noor-Azira Abdul-Mutalib, et al with the research title “Knowledge,

attitude and practices regarding food hygiene and sanitation of food handlers in

Kuala Pilah, Malaysia. With this, the researcher would be able to know which

issues and concerns should be directed in Food Preparation and Service among

the Food Industry Workers.

Knowledge of Food Handling

Table 9.0 reflects the percentage of the correct and incorrect items the

respondents have answered in regards to their Knowledge in Food Handling.

Table 9.0
Knowledge of Food Handling Score
Correct Incorrect
Indicators Answer (%) Uncertain (%) Answer (%)
Preparation of food in advance is
more likely to contribute to food
poisoning. 75 13.33 8
Reheating food is more likely to
contribute to food contamination. 80 10 10
An incorrect application of cleaning
and sanitization procedures for
equipment (refrigerator, slicing
machine, mincer) increase the risk
of foodborne disease to consumers. 90 0 10
Washing hands before handling food
reduces the risk of contamination. 96.6 3.34 0
Wearing gloves while handling food
reduces the risk of transmitting
infection to consumers and staff. 65 25 10
The use of cap, masks, protective
gloves and adequate clothing can
reduce the risk of food
contamination. 93.3 6.67 0
The importance to know the
temperature of the refrigerator/
freezer to reduce the risk of food
spoilage. 62.7 21.7 15.6
Improper storage of foods may
cause a health hazard to
consumers. 90 5 5
Average 81.6 10.63 7.7

As shown in Table 9.0, it reflects that the Mean Average of Correct

Answers is 81.6%, Incorrect Answers is 7.7% and and answer of Uncertain is

10.63%. It implies that the respondents are Knowledgeable in regards to Food

Handling. Among the 8 statement indicators, the highest average for correct

answer is 93.3 which implies that the respondents are knowledgeable in terms of

using the washing the hands to reduce the risk of transmitting diseases. In

contrast, the highest average for incorrect answer is 15.6% which implies that the

respondents need further teaching in regards to importance to know the

temperature of the refrigerator/ freezer to reduce the risk of food spoilage.

Furthermore, the highest average for Uncertain as the respondent’s answer is

the use of gloves in food handling in order to reduce the risk of transmitting

infections. This implies that further education and home economics teaching in

regards to the use of gloves and other food handling equipment.

Attitude Towards Food Handling

 Table 9.1 reflects the percentage of the correct and incorrect items the

respondents have answered in regards to their Attitude towards Food Handling.

Table 9.1
Attitude towards Food Handling Score

Correct Incorrect
Indicators Answer (%) Uncertain (%) Answer (%)
Work area must be cleaned before
start working. 93 7 0
Hands should be washed before
start working. 100 0 0
Working with dirty hands should be
avoided. 99 1 0
We must cover our mouth and nose
when coughing or sneezing. 97 3 0
Apron can be used as a towel to
clean hand. 83.33 10 6.67
We should not smoke while working. 100 0 0
We should not rub our hands on
face, hair, etc. while working. 86.67 11.67 1.66
Jewelry (including wedding ring) and
a watch can be worn while handling
food. 81.67 8.33 10
The same towel can be used to
clean many places. 65 18.33 16.67
Raw food and cooked food not
necessarily be separated. 71.67 26.67 1.66
Separate kitchen utensils must be
used to prepare raw and cooked
food. 60 16.67 23.33
Defrosted food should not be
refrozen. 33.33 50 16.67
Food should not be touched with
wounded hand 100 0 0
 Average 82.36 11.74 5.9

Table 9.1 reflects an average correct score of 82.36% which indicates

that the respondents has a great attitude towards food handling, an average

incorrect score of 11.74% and an average of 5.9% as Uncertain being the

respondents’ answer which indicates further fair amount education towards the

Attitude in Food Handling. The highest average correct answer score is 100%

which implies that the respondent’s attitude towards washing hands prior to

working is a must and not smoking during food preparation and service is

prohibited. This further implies that the respondents have a positive attitude

towards food sanitation. The highest incorrect score shown in Table 9.1 is

23.33% which implies that further teaching should be given in regards to the

separate usage of kitchen utensils in raw and prepared food. At the same time, a

further education in cooking raw and prepared food separately since it is the

highest score of uncertain as the respondents’ answer which is 26.67. This

further implies that, Home Economics teaching should give importance in regards

to preparation and cooking of raw and prepared food.

Practice in Food Handling

Table 9.2 reflects the percentage of the correct and incorrect items the

respondents have answered in regards to their Practice in Food Handling.

Table 9.2
Practice in Food Handling Score
 Correct Incorrect
Indicators Answer (%) Uncertain (%) Answer (%)
I clean the work area before I start
work. 100 0 0
I wash my hands before I start work. 100 0 0
I use a tissue when I am coughing or
sneezing. 95 3 2
I chew gum while working. 71.67 18.33 10
I use my apron as a towel to clean
my hand. 68.33 16.67 15
I smoke while working. 100 0 0
I rub my hands on my face, hair, etc.
while working. 96.67 3.33 0
I use jewelry and a watch while
working. 100 0 0
I use the same towel to clean many
places. 85 15 0
I do not separate raw food with
cooked food. 93.33 6.67 0
I use separate kitchen utensils to
prepare raw and cooked food. 93.33 6.67 0
I do not refreeze defrosted foods. 83.33 11.67 5
I touch food that does not wrapped
up with wounded hand. 100 0 0
Average 91.28 6.25 2.47

Reflected in Table 9.2 is the Average Correct Score of 91.28% which

implies a high score of correct answers which implies that the respondents are

performing and practicing correct methods in food handling. In contrast, an

average score of incorrect answers is 2.47% and Uncertain as their answer is

6.25% which implies a minimal mistakes in practicing food handling methods. A

perfect score of 100% was acquired as the highest correct score specifically in
the areas of washing hands prior to cooking, not using any jewelry during food

preparation and service, not smoking during working and not touching the food

with a wounded hand which in general implies that the respondents are

practicing correct methods of food sanitation. In contrast, the respondents needs

further knowledge in regards to eating gums while working and use the apron in

both cleaning the hands and other areas in the kitchen but since it indicated the

highest score of 18.33% in uncertain answers and 15% in incorrect answers,

respectively.

Summary of Scores of Knowledge, Attitude and Practice in Food Handling

Table 10 reflects the summary of the average correct, incorrect and

uncertain answers based on Table 9.0, Table 9.1 and Table 9.2.

Table 10
Summary of Scores of Knowledge, Attitude and Practice in Food Handling

Correct Uncertain Incorrect

Answers (%) (%) Answers (%)

Knowledge in Food Handling 81.6 10.63 7.7

Attitude Towards Food Handling 82.36 11.74 5.9

Practice in Food Handling 91.28 6.25 2.47
Average 85.08 9.54 5.38

As reflected in Table 10, 85.08% is the average correct score collected in

the three (3) parts of the questionnaires which are Knowledge, Attitude and
Practice in Food Handling. This implies that the respondents are knowledgeable,

has a good perspective and practices correct and proper Food Handling

methods; which would also imply that their knowledge about Food Handling and

Service obtained during Home Economics subject on their Secondary Level of

Education were beneficial and effective. In contrast, 9.54% and 5.38% were the

average percentage for the Incorrect Answers and Uncertain as the

respondents’ answers, respectively. It implies that some aspects in Home

Economics should be further focused on and enhanced.

INTEGRATIVE HOME ECONOMICS INSTRUCTIONS

This part of the chapter discusses on the Integrative Home Economics

Instructions that are being crafted based on the findings. Table 11 shows the

TOP 3 indicator statements that have the highest Incorrect and Uncertain

percentage scores.

Table 11
Highest Incorrect and Uncertain Percentage Scores

Incorrect
Indicators Uncertain (%) Answer (%)
Knowledge of Food Handling

The importance to know the temperature of

the refrigerator/ freezer to reduce the risk of
food spoilage. 21.7 15.6
Wearing gloves while handling food reduces 25 10
the risk of transmitting infection to
consumers and staff.

Preparation of food in advance is more likely

to contribute to food poisoning. 13.33 8
Attitude Towards Food Handling
Raw food and cooked food not necessarily
be separated. 26.67 1.66

Separate kitchen utensils must be used to

prepare raw and cooked food. 16.67 23.33

Defrosted food should not be refrozen. 50 16.67

Practice in Food Handling
I chew gum while working. 18.33 10

I use my apron as a towel to clean my hand. 16.67 15

I do not refreeze defrosted foods. 11.67 5

Table 11 reflects the Top 3 highest Incorrect and Uncertain Scores. This

implies that these parts and aspects of Home Economics should be enhanced or

focused upon teaching Technology and Livelihood Education in the Senior High

School. In Knowledge of Food Handling, Home Economics Instructions should be

focused on proper temperatures to be used in order to prevent food spoilage,

established food preparation methods and the importance of wearing gloves

during food preparation. In Attitude towards Food Handling, preparation for raw

and prepared food, proper usage of kitchen utensils and defrosting of food

should be focused and given importance as it is being taught in during Home

Economics Subject. Lastly, Practice in Food Handling indicates that proper

usage for apron, refreezing and defrosting of food and the importance of the
prohibition of eating while cooking should be focused and strengthen as it is

being taught during the TLE Subject. Overall, this chapter implies the specific

topics and areas of Home Economics that should be given a significance in order

to enhance and continue the competence of Food Industry Workers in Food

Handling and Service.

CHAPTER 3

SUMMARY, FINDINGS, CONCLUSION AND RECOMMENDATIONS

This chapter presents the general summary of the study, finding,

conclusion and recommendations in implementing the guide on determining the

Industry competence in Food Preparation and Services as basis for integrity of

Home Economics Instructions.

SUMMARY

This study assessed the Knowledge, Attitude and Practice in Food

Handling of the Food Industry Workers of the identified food industry of Infuso,

Serenitea, MedCafe, YELO and Coffee Bean Scent which are all located in Cebu

City as basis for integrity of Home Economics Instructions. The profile of the

respondents were analyzed according to their age, gender, highest educational

attainment, length of service employed and the compliance of attending TLE

subject during the Secondary Level of Education/Senior High School.

The salient point of the study was to analyze the knowledge, perception

and performance of the food workers towards Food Handling and Service in

relation to the knowledge the respondents acquired during their High School

Level. Furthermore, it also scrutinized and evaluated the significance of their

Knowledge, Attitude and Performance in terms of Home Economics instructional

competencies, the efficiency of Food Handling and Service in relation to the Food

Industry’s competence, the significant relation between the knowledge obtained

during the High School years and the effectiveness of the respondent’s Food

Service Handling at their present jobs and lastly, identify the areas of Home

Economics that are greatly discussed and should be continued to be taught and

the areas of Home Economics that should further enhanced and given

importance.

Descriptive method of research was utilized in this study. Standard

questionnaire adapted from the study of a group of researchers, Noor-Azira

Abdul-Mutalib et al., was used as instruments of data collection on the

respondents’ Knowledge, Attitude and Practice in Food Handling. Informal

interview and observation were made to verify data and to determine the validity
of responses from the respondents composed of 60 food industry workers of

Infuso, Serenitea, MedCafe, YELO and Coffee Bean Scent.

FINDINGS

The findings of the study revealed that the respondents had a high

Knowledge in Food Handling, positive attitude towards Food Handling and had a

proper practice method in Food Handling and Service. With this, the researcher

was able to identify the areas of strengths of Home Economics and the area that

are of weakness in Home Economics that should be addressed and enhanced.

With this high regards of knowledge, attitude and food handling, effectiveness of

Home Economics Instructions effectiveness towards the Food Workers’ Service

which contributed to the Food Industry’s competence.

CONCLUSION

Based on the findings of the study, it can be concluded that Home

Economics Instructions, being taught in the Technology and Livelihood Education

subject during Senior High/Secondary Level of Education, has a significant role

in the Food Workers’ Knowledge, Attitude and Practice in Food Handling. In

return, an efficient food worker contributes to the greater competence of the Food

Industry.

RECOMMENDATIONS

It is recommended that the areas of weakness in Home Economics should

be enhanced and focused on to be taught in TLE Subject in order to address the

identified areas of concerns and differences; strengthen the knowledge of the

students in order to enhance their performance once these students would start

on working. At the same time the areas of strengths in the Home Economics

Subjects should be continued to be taught and re inforce in order for the students

to benefit on it in the future stages of their lives specifically upon working.

Chapter 4

THE OUTPUT

This part of the output of the study in the form of an action plan or guide

aims to determine the Industry competence in Food Preparation and Services as

basis for integrity of Home Economics Instructions of the Food Workers of the

identified food industry of Infuso, Serenitea, MedCafe, YELO and Coffee Bean

Scent which are all located in Cebu City.

Rationale

One of the reasons the Philippine Educational System adopts the K-12

program, is to prepare our Senior High graduate to find a job in the future in order

to compete globally competitive economies. These skills are already introduced

in Senior High and it needs for further study to stabilize the school activities and

develop the competencies of the learners that is responsive to the standards of

the partner industries (DepEd, 2013). Home Economics is one of the areas in
Technology & Livelihood Education. Food industry in the Philippines has become

one of the leading and superior industries in the world of Business.

Objectives

The study focuses on the three subunits in Home Economic in which

competencies among food industry workers in terms of food preparation and

service and determine the delivery of cookery instruction food handling and

acquisition of skills during Senior High specifically in the Industry instructions and

its application in the food Industry.

Moreover, the knowledge, attitude and practice of food handling and

service of the food workers becomes the basis for the effectiveness of Home

Economics in regards to the Industry’s competence and in order to identify what

aspects and areas of Home Economics should be strengthened and continued to

be reinforced. It aims to:

1. Identify the level of effectiveness of the knowledge gained in the

actual application of knowledge and skills as food industry workers.

2. Identify the issues and concerns related to food preparation and

food services in the industry.

3. Address the issues and concerns by crafting an integrative Home

Economics instructions based on the findings.

4. Ensure that the school is addressing and reinforcing proper

Technology and Livelihood Education Home Economics

Curriculum.
 5. Render as a guide to other teachers in regards to the Lesson Plans

and Curriculum in Teaching Home Economics Instructions.

Target Clientele

The target clientele of this inquest are the Technology and Livelihood

Education, DepEd and MAVED Teachers.

Scheme Implementation

It is recommended that the proposed guide in Strengthening Guide on

Home Economics Instructions in order to enhance the areas that need to be

improved in Home Economics Instructions be adopted and implemented by the

school administrator and teachers to address the identified areas of concerns

and differences; ; strengthen the knowledge of the students in order to enhance

their performance once these students would start on working. At the same time

the areas of strengths in the Home Economics Subjects should be continued to

be taught and reinforced in order for the students to benefit on it in the future

stages of their lives specifically upon working.

STRENGTHENING GUIDE ON HOME ECONOMICS INSTRUCTIONS

Areas of Objectives Strategies Persons Budget Source Time Expected Actual Remarks
concern involved of Frame Outcome Accompl
budget ishment

Knowledg
e, Attitude
and
Practice of
Food
Handling
by the
Food
Workers

Knowledg Proper Informatio Teacher 500 Financial June- Knowledg

e of Food temperatu n drive of s and pesos/t Assistan July e on
Handling res to be the lowest Students eacher ce preventio
used in and through n of food
order to highest School spoilage
prevent temperatu Tuition will be
food res that Fees obtained.
spoilage can be
used
inorder to
prevent
food
spoilage.

Establish Teaching Teacher 500 Financial June- Knowledg

food precise s and pesos/t Assistan July e on
preparatio food Students eacher ce precise
n methods preparatio through food
n School preparati
methods Tuition on will be
such as Fees enhanced
proper .
time for
food
preparatio
n and
steps in
regards to
different
kinds of
food.

Importanc Emphasiz Teacher 500 Financial Augus Improved

e of e the use s and pesos/t Assistan t- instructio
wearing of kitchen Students eacher ce Septe n in
gloves in wears through mber Teaching
meal such as School about
preparatio gloves Tuition Kitchen
n. and not Fees Wear.
only hand
washing
in order to
prevent
food
contamin
ation.

Attitude Preparatio Focuses Teacher 500 Financial Augus Enhance

Towards n for raw on the s and pesos/t Assistan t- d
Food and difference Students eacher ce Septe knowledg
Handling prepared between through mber e on the
food preparing School difference
Raw food Tuition between
and Fees preparing
Ready/Pr raw food
epared and
Food prepared
food in
order to
precisely
perform
the
methods.

Proper Teaching Teacher 500 Financial Octob Improved

usage of the s and pesos/t Assistan er- knowledg
kitchen proper Students eacher ce Nove e on
utensils usage of through mber kitchen
kitchen School utensils in
utensils Tuition order to
such as Fees utilize it
aprons in properly
order to and
identify efficiently.
the
specific
functions
and be
able to
utilize it
properly.

Proper Teaching Teacher 500 Financial Octob Utilize the

ways of the s and pesos/t Assistan er- kitchen
defrosting precise Students eacher ce Nove appliance
Food way of through mber s in order
defrosting School to defrost
and Tuition and
refreezing Fees refreeze
food food in
inorder to order to
prevent prevent
food food
spoilage spoilage.
and
contamin
ation.

Practice in Proper Implemen Teacher 500 Financial Dece Improved

Food practice of ting the s and pesos/t Assistan mber- ways of
Handling Refreezin proper Students eacher ce Janua refreezing
g food and through ry food in
precise School order to
way of Tuition prevent
refreezing Fees food
food with contamin
the use of ation.
proper
temperatu
re and
utilization
of
container
s.

Utilize the Know the Teacher 500 Financial Dece Enhance

importanc different s and pesos/t Assistan mber- d ways of
e of uses of Students eacher ce Janua using the
different the through ry kitchen
kitchen kitchen School utensils
utensils. utensils Tuition with the
such as Fees proper
the way of
difference using
between towards
the food
utensils preparati
used on.
during
food
preparatio
n of raw
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 APPENDIX A

Transmittal Letter to the Branch Owner

October 30, 2019

To whom it may concern,
Greetings in Peace!
 

I, Ethyle Wiegel, would like to conduct a research study entitled “Industry’s

Competence in Food Preparation and Services in the context of Home
Economics Instructions” that would focus on your corresponding food workers.

 If permitted, the respondents will be given a questionnaire that would

contain questions regarding their demographics, knowledge about food handling,
attitude towards food handling and practice in food handling. At the end of the
study, I would gladly share the data information analysis in order to give
evaluations as to which aspect of food preparation and service is in need of
improvement and at the same time recognition with your workers strengths.

Hoping for your positive feedback in regards to my request. 

Thank you!

Truly,

Ethyle Weigel

APPENDIX B

Consent Form for the Food Workers

October 30, 2019

Dear Respondents, 
Greetings in Peace!
 

I, Ethyle Weigel, would like to conduct a research study entitled “Industry’s

Competence in Food Preparation and Services in the context of Home
Economics Instructions”. This research study is focused on food preparation and
service amongst the food workers specifically in Yelo, Med cafe, Serenitea,
Coffee bean scent, Infuso. Relative to this, I would humbly request you to
completely answer the questionnaire attached to this page. I can assure the
confidentiality of your answers. At the end of the study, I would gladly like to
share the analysis in order to know on what aspects you should improve, if there
are any weaknesses and also aspects to maintain for your strengths. 

Hoping for your positive feedback in regards to my request. 

Thank you!

Truly,

Ethyle Weigel

REFERENCES

Abdul-Mutalib N-A, Abdul-Rashid M-F, Mustafa S, Amin-Nordin S, Hamat

RA, Osman M. Knowledge, attitude and practices regarding food hygiene and
sanitation of food handlers in Kuala Pilah, Malaysia. Food Control.
2012;27(2):289-93.

Attaran, M., & Gunasekaran, A. (1970, January 1). Food Industry.

Retrieved from: https://link.springer.com/chapter/10.1007/978-3-030 -27798-7_9.
 Department of Education. https://www.deped.gov.ph/wp-content/uploads/
2018/07/J.Andaya-Education-Summit.pdf

Economy Watch. https://www.economywatch.com/world-industries/ food-

industry.html

Home economics Education in Japan 4, Faculty of education Nara

University(Yoko Suzuki): https://www.jahee.jp/eng/serial/57_3_YokoSUZUKI.pdf

Food Prevention Control. https://www.intechopen.com/books/significance -

prevention-and-control-of-food-related-diseases/food-safety-problems-and-
solutions
Home Economics and Its Importance To Students' Future Laurel:
http://www.homefamily.net/2013/10/09/home-economics -and-its-importance -to-
students-futures/

Home economics / Health and physical education / Home ... (n.d.).

Retrieved from: https://seniorsecondary.tki.org.nz/Health-and-physical-
education/Home-economics.

Journal on Food Protection. https://www.cdc.gov/nceh/ehs/ehsnet/

docs/JFP_Hand_Hygiene.pdf

NHRI ORG. http://apjcn.nhri.org.tw/server/info/books-phds/books/food

facts/html/maintext/main10g.html

Primary Research Future educators’ perceptions on techn. (n.d.).

Retrieved from: https://tafpublications.com/gip_content/paper/jahss -2.2.3.pdf.

Research Gate. https://www.researchgate.net/publication/6729162

Food_Worker _Hand_ Washing_Practices_An_Observation_Study

Son R, Mohhiddin O, Toh P, Chai L. Food court hygiene assessment and

food safety knowledge, attitudes and practices of food handlers in Putrajaya.
International Food Research Journal. 2015;22(5):1843-54.

Slater, Joyce and Hinds, Aynslie. University student perceptions of home

economics: Food and nutrition education [online]. International Journal of Home
Economics, Vol. 7, No. 2, 2014: 68-80.
 Tummala, K. (1995). Relevance of home economics knowledge base for
social work practice in Botswana. Journal of Social Development in Africa, 10(1),
53-64.

CURRICULUM VITAE
 ETHYLE DONGALLO WEIGEL
B.SUICO ST. BRGY. TINGUB, MANDAUE CITY
ethyle.weigel2@gmail.com(09177776225)

PERSONAL PROFILE
Date of Birth : March 29, 1971
Sex : Female
Civil status : Married
Religion : Roman Catholic
Parents : Tyrone A. Dongallo
Vicenta C. Dongallo
Spouse : Ernest D. Weigel
Children : Shari Nicole C. Dongallo
Ernest Luke D. Weigel
Ethan Luke D. Weigel
Euan Luke D. Weigel

EDUCATIONAL ATTAINMENT

TERTIARY

University of the Visayas

Bachelor of Science in Computer Science

Graduated batch October 1998

SECONDARY

Lourdes College High school

Graduated batch 1993

Macasandig, Cagayan de Oro City

WORKING EXPERIENCE

Public School Teacher

January 22, 2017 – Present

Pagsabungan National High School

Pagsabungan, Mandaue City

ESL Teacher

June 2015 – March 2016

Cebu Doctors English School Inc.