Dabons GRP Finale Manuscripto

i
IMPACT OF THE PRACTICUM TRAINING PROGRAM OF

THE BSHM STUDENTS AMIDST COVID-19 PANDEMIC
____________________________________________________________
A Thesis
Presented to the Faculty of the
College of Hospitality and Tourism Management
University of Cebu Lapu –Lapu and Mandaue
Mandaue City, Philippines
_______________________
In Partial Fulfillment of
the Requirements for the
Degree of Bachelor of Science in Hospitality Management
____________________________________________________
by:
Cabataña, Catherine A.
Cajes, Mary Rose P.
Collamat, Jhea Cristy N.
Dabon, Halona Neva A.
Romorosa, Jessa Mae Kaye S.
November 2022
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APPROVAL SHEET
IN PARTIAL FULFILLMENT of the requirements for the Degree of Bachelor of Science

in Hospitality Management, this research entitled “IMPACT OF THE PRACTICUM
TRAINING PROGRAM OF THE BSHM STUDENTS AMIDST COVID-19
PANDEMIC”, prepared and submitted by Catherine A. Cabataña, Mary Rose P. Cajes,
Jhea Cristy N. Collamat, Halona Neva A. Dabon, and Jessa Mae Kaye S. Romorosa
has been examined, accepted and approved for ORAL DEFENSE .
REGIE C. GABUNADA. Ph.D.

Adviser
ACCEPTED AS partial fulfillment of the requirements for the Degree of Bachelor

of Science in Hospitality Management
GRAYFIELD T. BAJAO, DM-HRM

Dean, College of Hospitality and Tourism Management
APPROVED by the tribunal at Oral Examination with the grade of _________
PANEL OF EXAMINERS
GRAYFIELD T. BAJAO, DM-HRM

Chairman
RAFAEL M. BACHANICHA, Ph.D. GENARO ARDINA, LPT

Member 1 Member 2
ROEL A. MONSANTO, Ph.D.

Research Director
Date: November 2022

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ACKNOWLEDGMENT
In the accomplishment of this research paper the researchers would like to express
their sincerest gratitude and appreciation to everyone who put forth effort and made
significant contributions to its accomplishment.
To the Great Father Almighty, who serves as the source of the power, bravery,
and wisdom that has been given to the researchers who have gained insight into the ideas
and principles that would best advance the success of this study;
Dr. Regie C. Gabunada, Assistant Dean of the College of Hospitality

Management and the research advisor of the researchers in this study, for supporting the
researchers during the entire process. For articulating ideas for the best results of this
study;
Dr. Nemesia W. Devero, the research instructor, for directing the researchers and
for consistently being there while setting timelines to act as a guide for the researchers
while completing the research;
Mr. Genaro Ardina, the research statistician of this study for guiding the
researches in regard to handling data, statistical approaches and techniques;
Dr. Grayfield T. Bajao, dean of the college of hospitality management and

chairman of the panels, actively offered his helpful comments and shared his knowledge
in the field of hospitality and tourism, particularly with regard to the practicum training
program of the Hospitality Management students;
Dr. Rafael M. Bachanicha, the program research coordinator and serves as the
Panel 1, for openly offering assistance to researchers in areas that require improvement
and for making thoughtful ideas;
To the Proud Parents and Guardians of the researchers who’s been very
supportive and who presence been appreciated for providing necessary resources for the
full accomplishment of this study;
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To the 4th year practicum students at the College of Hospitality Management of

calendar year 2022-2023 for their active participation during the data gathering and who’s
very cooperative all throughout;
Last but not least, the researchers would like to express their deepest gratitude to
Friends and Special People for being their pillar of support and safe haven during the
process and completion of this research project. The sincerest thanks for everything that
has been produced once more for the study's researchers as a whole.
THE RESEARCHERS
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DEDICATION
This study is fully devoted to our parents for their unwavering love and support,
which served as the inspiration for it. This is intended to thank them for their unwavering
moral, emotional, financial, and spiritual support. They never questioned the methods we
used to complete the study.
To our mentor, friends, family members, colleagues, and fellow students who have
shown a lot of support and offered guidance on how to organize and interpret the entire
argument constructed in this study to make it comprehensive.
Lastly, the researchers dedicated this study to the All-Powerful God, whose
direction, mental strength, wisdom, and other incalculable gifts enabled them to finally
wrap up all the chapters in this study. The researchers respectfully extend to you all of
their successes.
Researchers’ earnest gratitude to everyone!
Cabataña, Catherine A.
Cajes, Mary Rose P.
Collamat, Jhea Cristy N.
Dabon, Halona Neva A.
Romorosa, Jessa Mae Kaye S.

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TABLE OF CONTENTS
Title Page
Cover Page i
Approval Sheet ii
Acknowledgement iii
Dedication v
Table of Contents vi
List of Figures ix
List of Tables x
List of Appendices xi
Abstract xii
CHAPTER PAGE
1. THE PROBLEM AND ITS BACKGROUND
Introduction 1
Background of the Study 2
Statement of the Problem 3
Hypotheses 4
Significance of the Study 4
Research Locale 5
Scope and Limitations of the Study 6
Definition of Terms 6
2. REVIEW OF RELATED LITERATURE AND STUDIES
Learnings 9
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Knowledge 9
Skills 11
Adaptability 13
3. METHODOLOGY
Research Design 17
Research paradigm 17
Research Respondents 19
Research Instrument 19
Data Sources 19
Research Procedure 19
Statistical Treatment 20
Ethical Consideration 20
4. PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA
Profile of the Respondents 22
Impact of Practicum Training Program to the Hospitality 24

Management Students
Problems Encountered by the BSHM Students in the 29

Practicum Training Program
The Relationship Between the Profile of the Respondents 30

And the Impact of the Practicum Training Program of the
BHSM Students in UCLM During Covid-19 Pandemic
5. SUMMARY, FINDINGS, CONCLUSIONS, AND RECOMMENDATIONS
Summary 33
Findings 33
Conclusions 34
viii
Recommendations 34
BIBLIOGRAPHY 39
APPENDICES 43
CURRICULUM VITAE 61
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List of Figures
Figure Description Page
1 Theoretical Framework 15
2 Research Paradigm 18
3 Age Profile of the Respondents 23
4 Gender Profile of the Respondents 23
5 Assigned Department of the Respondents 24
6 The Problems Encountered by the BSHM 29

in the Practicum Training Program
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List of Tables
Table Description Page
1 The Learning Level of the Impact of the Practicum Training 25

Program of the BSHM Students in UCLM During
Covid-19 Pandemic
2 The Knowledge Level of the Impact of the Practicum Training 26

Covid-19 Pandemic
3 The Skills Level of the Impact of the Practicum Training 27
Covid-19 Pandemic
The Adaptability Level of the Impact of the Practicum Training 28
4
Covid-19 Pandemic
The Level of the Impact of the Practicum Training 30
5
Covid-19 Pandemic
6 The Relationship Between the Profile of the Respondents 31

and the Impact of the Practicum Training Program of the
BSHM Students in UCLM During Covid-19
7 Proposed Action Plan for Impact of Practicum Training

Program of the BSHM Students Amidst Covid-19 Pandemic 36
xi
List of Appendices
Appendices Description Page
A Transmittal Letter 43
B Informed Consent Form 45
C Research Instrument 51
D Adviser’s Acceptance Letter 54
E Statistician/Content Expert’s Acceptance Letter 56
F Validation Sheet for Researcher-Made Instrument 58

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ABSTRACT
The in-depth context of this research study circulated on the impact of the practicum
training program of the BSHM students amidst covid-19 pandemic through measuring the
following main variables namely; learnings, skills, knowledge and adaptability. Basically,
the study integrated existing related studies that strengthened the claim of the research,
supported the ideas presented and the conclusion it aimed to derive. On the other hand, this
study utilized inferential statistics in determining survey results to weighted mean that best
concluded the findings of the study. Further, the statistical treatment used in this study were
simple percentage, and chi-square.
The purpose of the study was to determine the effect of the practicum training of
BSHM students amidst pandemic and to identify the perspectives of hospitality
management practicum students on their practicum program learning experience. Hence, it
sought opportunities for hospitality management practicum students as to what specific
learnings, knowledge, skills and adaptability should be given attention to.
Majority of the respondents moderately agree that the highest level of impact of
the practicum training program during covid-19 pandemic is their learnings. There are also
problems encountered by the hospitality management students during their practicum
training program amidst covid-19 pandemic. Out of the 6 respondents, 2 (33.3%) have a
problem with their communication skills and 2 (33.3%) have a problem with their
technical skills, making these the most common problems that the respondents face during
their practicum training program. While 1 (16.7%) have a problem with the application
of technology and 1 (16.7%) have a problem with time management skills.
Therefore, the researchers would like to propose to the faculty of the College of
Hospitality and Tourism Management about conducting recreational programs and
activities, where the practicum students affected by the pandemic can share their learning
experience, knowledge, skills and adaptability in their journey in practicum training
program amidst pandemic.
Keywords: Learnings, skills, knowledge, and adaptability.

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Chapter 1
THE PROBLEM AND ITS BACKGROUND
Introduction
The COVID-19 breakout has changed a lot of things around the world. The first
case of COVID-19, also known as Coronavirus disease, was discovered in Wuhan, China
(December 2019). Due to this infectious pandemic virus, every country in the world has
implemented a complete lockdown, which has harmed the whole country's economy,
leading to a full closure of the hotels and education sectors and a negative impact on the
hospitality industry. The hospitality industry is a provision business that involves hotels,
restaurants, tourism, transportation, and various other industries. The education sector
underwent many changes due to the pandemic, which significantly impacted students,
teachers, and educational institutions due to government guidelines and a lockdown to
prevent the spread of the virus. Many individuals alter their educational goals because of
the challenges presented by the lockdown.
Many students over the last years were affected by the COVID-19 pandemic, which
caused disruptions in their classes. Practicum is one of the most critical opportunities for
students to get experience and learn new skills. From this issue, work and industry have
been postponed or halted. During the Practicum, tourism, and hospitality students learn
work from their seniors and supervisors. For excellent learning, practicum supervisors
should share experiences and learning with practicum students to make the lessons more
interesting, but this is not applicable in the current situation due to COVID-19. Many
training and practicum programs were discontinued due to the pandemic, and most colleges
have converted to online practicum programs.
According to a review article entitled the impact of COVID -19 Pandemic on

Hospitality Tourism& Hotel Sector and Mitigation Mechanism in Ethiopia review (2020),
the unpredicted public health crisis became the fuel that leads to the rapid catastrophic
damage to the economy globally. Consequently, it affects the hospitality industry.
According to Gursoy & Chi (2020), “it was critical to generate new knowledge that could
provide insight to the industry,” which was very important in the current situation together
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with the long history of the hospitality industry, various endangered problems occur and
test the foundation of the hospitality industry. Hospitality students, on the other hand, are
unable to participate in an online practicum because communication skills, social skills,
and practical knowledge are valued more highly in this field than in any other, and these
skills can only be learned by interacting with an increasing number of guests in hotels and
understanding their dilemmas.
A review from Solomon, “the focuses on the effect on the tourism and hospitality
sector in Ethiopia,” the severity brought by the COVID-19 to different sectors in Ethiopia
leads to the rapid temporary closure of the various establishments. From the entertainment
establishment to learned institutions, the internal and international borders gradually
became restricted. Even the hospitality industry was slowly shutting down or temporarily
minimizing their occupation rate and decreasing the working staff that thoroughly affected
their whole operations.
This research aimed to analyze the effect of the practicum program of the
Hospitality Management students amidst covid-19 pandemic at the University of Cebu
Lapu-Lapu and Mandaue campus, College of Hospitality and Tourism Management.
Through this research, the researchers evaluated the pandemic's influence on the students'
Practicum based on their personal experience in practical knowledge, communication
skills, and social skills.
The researchers believed that the conducted research helped them understand more
about the challenges students encounter and the influence of the pandemic on Practicum.
Hence, the primary goal of this study determines the impact of COVID-19 on hospitality
students' training to know how the pandemic is affecting hospitality management practicum
students and the issues that are faced and confronted by the students with the online
education modality.
Background of the Study
A practicum is a professional learning experience that offers significant, sensible

work related to a student's field of study or professional interest. An apprenticeship gives
a student the prospect of career assessment, training, and learning innovative competencies.
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The student, the student's institution, and the employer have all benefited from practicum
programs. The student can apply knowledge learned at school to the workplace.
Moreover, the individual can learn about the qualifications and responsibilities of a
position and can pursue their interest in a particular field. According to Parveen and Mirza
(2012), a practicum is a one-of-a-kind educational program that combines academics with
practical experience. It often aims to aid young unemployed graduates and postgraduates
from all over the world who have finished fourteen to sixteen years of education. The
practicum program's primary goal is to improve and strengthen students' talents while
preparing them for careers.
Consequently, practicums and other work-based learning methods are becoming

increasingly popular among college students. Practicum, according to proponents, assists
students in gaining transferrable skills, applying academic knowledge to real-world
circumstances, building professional networks, socializing, and entering the workforce. In
recent years, online or virtual Practicum, which can vary in length, structure, and activities,
has gained popularity (Hora et al., 2021). While most graduates are prepared with job
knowledge, many lack the required job skills (Gursoy et al., 2012). Students who
participate in Practicum can obtain a good sense of what it is like to work for organizations
in the industry and acquire practical skills through hands-on experience and networking
(Collins, 2012). Hospitality Management practicum students are also vital labor substitutes
in fulfilling the needs of the industry.
Statement of the Problem:
This study aimed to assess the impact of the practicum training program of the
BSHM Students amidst Covid-19 pandemic, Calendar Year 2022-2023. The result of the
study served as the basis for a proposal action plan.
Specifically, this study sought to answer the following:
1. What is the profile of the respondents in terms of:
1.1. age;
1.2. gender; and
1.3. assigned department?
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2. What is the impact of the Practicum training of the BSHM students in UCLM
during Covid-19 pandemic in terms of:
2.1. learnings;
2.2. knowledge;
2.3. skills; and
2.4. adaptability?
3. What are the problems encountered by the BSHM in the practicum training
program?
4. Is there a significant relationship between the profile of the respondents and their
impact of the practicum training of the BSHM students?
5. What action plan will be proposed based on the study's findings?
Hypothesis
There was no significant relationship between the profile of the respondents and
the impact of the practicum training program of the BSHM students amidst covid-19
pandemic.
Significance of the study
This study served as a foundation of information in assessing the impact of the

practicum training program of the BSHM students amidst pandemic. This study will be
benefited the following:
Upcoming Hospitality Management Practicum Students. As this study aimed to

assess the impact of the practicum program of the Hospitality students amidst covid-19
pandemic, this would let the students have perceptions and a better understanding of
developing the skills in the practicum influenced by the pandemic. Hence, this would allow
the incoming students to increase their awareness of having practicum amidst the
pandemic.
Parents. The contribution of this study to the parents is that although the Practicum
is affected by the pandemic, the parents can still encourage and lead the children to perform
better in improving basic skills that are developed in the field of hospitality.
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CHTM Faculty. This study will help them implement and increase their teaching
style by encouraging the learners by giving advanced online activities and outputs that
enhance communication skills, social skills, and practical knowledge.
Researchers. With this study, the researchers can share their ideas and insights in
assessing the impact of the practicum training program of the BSHM students amidst covid-
19 pandemic and provide appropriate implementation methods for the issue mentioned
above.
Future Researchers. This study will serve as an outline for future researchers
about the impact of the practicum program of Hospitality students amidst pandemic. The
results of this study will encourage and motivate the other researchers to conduct similar
research.
Research Locale
The research study is performed at the University of Cebu Lapu-Lapu and Mandaue
(UCLM). It is located near the old Mactan Bridge, connecting Mandaue and Lapu-Lapu.
In 1964, the University of Cebu was established as a higher education institution. UCLM
upholds and fulfills UC's mission by establishing an empowering diversity of people who
support and realize the purpose of UC through moral character and scholarship.
The College of Hospitality Management was one of the pioneering courses

established at the University of Cebu Lapu-Lapu and Mandaue campuses until it
transitioned to the College of Hospitality and Tourism Management. A premier supplier of
world-class tourism and hospitality graduates, providing industrial-based hospitality
education that meets institutional, national, and worldwide requirements. Manage
comprehensive, long-term academic and administrative activities, and supplement training
with practical educational resources and technology to support the teaching and learning
process that has helped UC become one of the Philippines' premier hospitality schools.
This research will be taken exclusively online, using the Google questionnaire format, for
the safety and convenience of both the participants and the researchers during data
collection.
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Scope and Limitations of the Study
The scope of this study is only exclusive to the University of Cebu Lapu-Lapu and
Mandaue campuses. The respondents of this study are restricted to Hospitality
Management students since the study only assessed the impact of the practicum training
program of the BSHM students amidst pandemic. The primary goal of this study is
determined the effect of the practicum training program of the Hospitality management
students amidst covid-19 pandemic. The two direct purposes of this study are:
To determine the effect of the practicum training of the College of Hospitality

management.
To identify the perspectives of Hospitality Management practicum students on the

practicum program learning experience.
The researchers used an authorized and certified questionnaire by the panel. The
researchers give the instrument to all 6 respondents engaged in the study. This study is
limited to the earlier goal and discovers more indicators in conducting the survey. All
information accumulated will be kept in strict privacy.
Definition of terms
The following key terms are intellectually and factually defined for the extensive
understanding of the readers to get a better grasp of this study:
Adaptability. It refers to the practicum students' ability to adjust and perform in

the face of changes or circumstances in their working environment.
Assigned Department. It refers to the department the Hospitality Management

students are assigned and experience the employees' work in the particular department.
COVID-19 Pandemic. It refers to the ongoing global dilemma of coronavirus

disease.
Hospitality Industry. It represents lodging, food and beverage services, event

organizing, hotel, and transportation services included in the service industry field.
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Hospitality Management Practicum Students. Refers to the students enrolled

during the pandemic and who undergo training in the tourism and hospitality industry.
Impact of the Pandemic on the Practicum. It implies the effect of the outbreak
on the work experience of the Hospitality Management students in the hospitality industry.
Knowledge. Pertains to the practicum students' comprehension and understanding

of the subject matter in the Practicum, which can be applied in real-life situations.
Learnings. It refers to studying and gaining knowledge that the practicum students
acquire in the assigned department of the on-site establishment.
Profile of the Respondents. It describes the form of the individuals who took part
in the survey. The participants are determined based on their age, gender, year level, and
assigned department.
Skills. Indicates the practicum students' talent, expertise, or intellectual abilities

from different areas of education that help practicum students perform an excellent job in
their assigned department.
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Chapter 2
REVIEW OF RELATED LITERATURE
This chapter assessed the reader's ideas, points of view, and research studies to
familiarize them with the understanding associated with the current discussion and evaluate
the researcher's insights and the subsequent researcher's ideas to understand the study
better.
The impact of COVID-19 on Practicum was severe. According to Stansell (2020),

half of the Practicum (52%) in the U.S. Since the coronavirus outbreak began in the spring.
Several events are canceled. While all businesses saw a dip in practicum vacancies in the
spring, the travel and tourism industries saw a 92% loss from March 2020. (Stansell, 2020).
As a replacement, others have turned to virtual or remote Practicum.
Furthermore, before the COVID-19 pandemic, most Practica in this program were
paid. Due to the apparent economic crisis and the pandemic's devastating impact on the
tourist, events, and hospitality industries, most practicums have been unpaid since March
2020. Although delinquent status may influence practicum experience and satisfaction
(Rogers et al., 2021), no substantial variation in the impact of employability is expected
between paid and unpaid practicum students.
The key stakeholders of students, educational institutions in tourism, events,

hospitality, and host organizations have praised the benefits of experiential learning
(Anderson et al., 2019). It has been several decades since tourism, events, and hospitality
programs began to require practicum experience as a pivotal curriculum component
Practicum is a "steppingstone to a full-time job, a key source of income, and even a
graduation requirement" for students in tourism, events, and hospitality schools (Yaffe-
Bellany, 2020). Moreover, students gain the actual learning experience and a better sense
of self-awareness of the practicalities of the natural world (Zopiatis et al., 2012). According
to Martin (2021), obtaining a college practicum has always been difficult for students. Still,
when the pandemic struck, and firms discontinued or established virtual practicum
programs, it became considerably more difficult. Practicums are critical for students since
they are one of the most important ways to develop contacts that will help us obtain our
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first job after graduation. As a result of the epidemic, students were scurrying to save a
practicum or find another way to their first job. Furthermore, student practicum programs
connect educational institutions with industry in order to foster collaboration and
strengthen universities' commitment to and contribution to society. (Zopiatis et al., 2012).
Learnings
Experiential learning through practicums has made it possible for students to

integrate traditional classroom instruction with real-world experiences upon course
completion, facilitating a smoother transfer (Seyitoğlu et al., 2015). According to Yaffe-
Bellany (2020), Through active engagement in numerous techniques, including seeing and
doing, practicum is crucial for enhancing students' capacity for learning. Practicum help
students develop critical thinking, problem-solving, and communication skills, all regarded
as essential components of a successful education, exposing them to real-world situations
and life experiences (Seyitoğlu et al., 2015). Moreover, (Misko, n.d.) an internship is a type
of experiential learning that gives students the chance to apply theories they've learned in
class to real-world situations. It also gives them a chance to integrate and consolidate their
thinking and behavior.
Furthermore, numerous studies on practicums demonstrate that experiential

learning is essential to college students' preparedness and success in the entry-level
employment market. (Saltikoff et al., 2017). According to Abdullah et al. (2015), Practicum
in any hospitality firm provide a genuine sense of working and dedication to a particular
job demand. Practicum students can learn through experience and identify problems and
obstacles connected to their work rather than being limited to the notion of a specific body
of information. Furthermore, practicums broaden learning capacity by capturing the
genuine excitement of the working environment, problems, and problem solving through
live action.
Knowledge
Practicums not only help students to develop greater level educational objectives,
but they also provide other effective learning, such as an improved understanding of
content knowledge that leads to higher academic achievement, the advancement of
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networking skills, the provision of a set of practical business perceptions, the enhanced
performance of social and communication skills, the growth of cultural awareness at an
organizational and interpersonal level, and the increase of a positive attitude toward oneself
(Kurthakoti et al., 2019). Furthermore, a supervisor cannot ignore a student's intellectual
ability to succeed in a course. It could be that learners with lower levels of knowledge do
not prefer to study via different modes of delivery and are more likely to be found among
traditional classes (Misko, n.d.). Additionally, practicums can help to improve soft skills
like communication, professionalism, confidence, and self-efficacy. (Holyoak, 2013).
Several factors affect the student's ability to control the influence of their
experience. Having the ability to balance family life and educational access is not
accessible to every student. Several students are grateful for having the opportunity to have
access to higher education. In contrast, some student only lingers in between their early
progress in school after dropping down due to lack of finances, as proven by the fact that
the student mention that family is the most common potential barrier to higher educational
attainment. Some of the factors affecting the students' learning experience are the grateful
opportunity and experiences on their paths. In the studies that we review, most students are
thankful for going to school while maintaining a balanced family life (Blackmon & Major,
2012).
Relevant education and the progression of student learning have become issues of
increasing concern in a fast-changing work environment since the beginning of the twenty
first century. Students can apply classroom principles and acquire immersed levels of
learning through industry-based experiential learning events. Meaningful learning occurs
as the student's level of involvement rises. Although many hospitality and tourism schools
recognize the value of practical job experience, additional studies in higher education that
demonstrate the experiential learning approach are needed in hospitality and tourism
management (Sebby & Brown, 2020).
There are studies where students are satisfied with having university staff and
faculty members agree on a specific grading system, an online platform, training
workshops, and online technical support and assessment options. Research finding showed
that participants from specific universities were delighted to use Google Hangouts the most
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for lecture delivery. Course management and assessments are the Google Classroom and
LMS or Moodle (Almusharraf & Khahro, 2020).
Due to the advent spread of this disease and having restrictions to close physical
contact during classes, online class applications utilize different gadgets and devices that
have access. Using devices like cellular phones, computers, tablets, and laptops with
internet access allows students to have asynchronous and synchronous environments and
become their alternative way of learning (Selvanathan et al., 2020).
Moreover, practicums assist students in developing their critical thinking, problem-

solving, and communication skills, which are essential components of a good quality
education, by providing them with real-life experience (Seyitoğlu et al., 2015). In his
review of business practicum programs, Pettinger (2018) emphasized the importance of the
duration of the incident, the role of the university director/coordinator, challenging and
meaningful work for student development, the site supervisor's role in providing practical
orientation, supervision, and mentoring of students with frequent feedback and continuous
support, and also the methodology for awarding credit and documentation. Experiential
education can assist students in achieving academic and intellectual goals often associated
with liberal education results, such as rational thinking and knowledge application, lifelong
learning, a deeper understanding of the subject matter, a deeper understanding of the
subject matter, in addition to social skills and work ethic, and practical expertise.
Skills
Students' exposure to "on-the-job training" focuses on skill acquisition in the

workplace, usually under typical working conditions. Before introducing off-site training
classes, it was the most common kind of training. Working beside an experienced worker
in a particular trade or profession was the only realistic way to learn a job. Students get
broad abilities that they can transfer from position to job and specific talents unique to a
particular career through on-the-job training. Verbal and written education, demonstration
and observation, hands-on practice, and imitation are all examples of on-the-job training.
A well-structured practicum is essential in developing specific competencies that

HM students need as part of the general curriculum (Seyitoğlu et al., 2015). Practicum
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programs aim to prepare students to be good leaders, making sound decisions with the
theoretical knowledge they would have gained during their studies.
According to Rothwell and Kazanas (2014), there are current approaches to on-the
-job training that emphasize novice training by experienced workers who possess the skills
needed for the activities to be acquired and the abilities required to train others. Companies
can ensure uniformity in training content, techniques, and outcomes by hiring such trainers.
Furthermore, structured on-the-job training is considered a process that involves training
inputs (novice employees, experienced employees, and learning tasks), a training program,
and activity outputs (job performance and novice employee development). Identifying
qualified trainers and trainees is the first step in this procedure. Trainers must be familiar
with the tasks and convey how to complete them, while trainees must be able to learn them.
Furthermore, students must determine the tasks to be learned and the training
objectives. Companies can create a training program based on this information. The
training program's execution should also follow a specified timetable, allowing new
employees to learn vital skills more swiftly and systematically than in unstructured
programs (Rothwell and Kazanas 2014).
Moreover, undergraduates are frequently unsure of the career path they want to
pursue or what they are capable of. Practicum experience can help clarify career choices,
job interests, and abilities based on hands-on experience. Students have perceived that
practicums help them obtain employment easier after graduation. The practicum
opportunity offers an excellent way to closely evaluate a particular job and narrow down
their career options (Rangan et al., 2014). According to Sciarini et al. (2012), 50% of
hospitality students believe face-to-face instruction is more successful than online
instruction. Their survey also revealed that over 80% of hotel executives believe face-to-
face education is superior to online education.
In addition, the value of strong communication abilities is now widely

acknowledged, and its significance cannot be overstated, particularly in the context of the
hospitality industry, where better communication has been highlighted as the key to quality,
productivity, and competitiveness (Rothwell and Kazanas 2014). Communication is
sometimes one of the most challenging aspects of managing people, which is one of the
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largest Intercultural Challenges Facing the Hospitality Industry challenges a manager must
confront (Rangan et al., 2014).
Adaptability
Adaptability in the workplace can be initiated or developed due to work-related

events or changes (Ocampo et al., 2020). Different high-performance work practices, such
as formal employee training, high pay levels, and group-based performance compensation,
can also support it (Safavi et al., 2018). Individuals can improve their career adaptability
to strengthen their capacity to handle occupational changes (Savickas et al.,2012). On the
other hand, managers can assist employees in improving their career adaptability to
improve their fit with the workplace and effectively manage career changes and challenges
(Zacher et al., 2015). According to Savickas (2012), concern, control, curiosity, and
confidence are the resources of adaptation, sometimes known as adapt-abilities.
Circumstance entails making plans for the future, management entails taking personal
responsibility for shaping the future, curiosity leads to role exploration, and confidence
entails faith in one's abilities to attain goals and make decisions (Savickas et al., 2012).
Consequently, amidst a crisis, professional adaptability is crucial. Career

adaptability can be seen as a valuable talent in the workplace during a worldwide
catastrophe like the COVID-19 pandemic when severe economic shifts force involuntary
job changes, layoffs, and furloughs. Individuals with career adaptability may be able to
perceive the opportunities in unexpected shifts, capitalize on such changes, and recover
from unforeseen outcomes (Rudolph et al., 2017). It may also assist people in responding
to change in a calm and composed manner and stimulate more options in a problematic
scenario (Ginevra et al., 2018). Furthermore, a framework that adapts best practices in
practicums for distance learning hospitality programs; in their proposed framework,
innovative virtual elements of the program serve to prepare students for accurate
placements. To develop and foster their autonomy by allowing them to learn in settings
other than the school provider (Roy et al., 2017). A closer look at how industry, education
providers, and student stakeholders adopt best practices in extended virtual and online
practicums is covered in the next section to adapt to new hospitality and tourist COVID19
contexts.
14
Career adaptability is a psychological resource that enables people to deal with

challenges in their jobs (Savickas, 2012). According to career-building theory, individuals
with higher career adaptability have more important transactional competencies and
psychosocial resources, enabling them to adjust to and successfully deal with tasks,
transitions, and traumas in their jobs (Savickas, 2012). This theory's model focuses on the
individual's function in the workplace, including societal expectations and how the
individual manages subsequent career transitions (Savickas et al., 2012). Career
adaptability is characterized as a psychosocial construct that implies an individual's
preparation and resources for coping with present and upcoming vocational development
tasks, occupational changes, and personal traumas.
Practicums must be structured to deliver optimum advantage and satisfy all

stakeholders to reap the full benefits of practicum experiences. (Rangan et al., 2014). Well-
structured practicums are essential to the success of a program that benefits both practicum
students and organizations. Since practicums have become an integral part of the
curriculum, the experiential learning literature has documented the features of structured
apprenticeships that enhance the practicum experience (Zopiatis et al., 2012).
Based on the study of Rangan et al. (2014) found that a successful practicum
included supervision from both a faculty and an on-site supervisor, the presence of
organized training, formal training at the start of a practicum, and direct management and
monitoring during the Practicum, particularly at the beginning of the work experience. This
finding was based on the study about students' expectations of practicums. Zopiatis et al.
(2012) also underlined host organizations' commitment to being accountable for practicum
student orientation, training, monitoring, and assessment during the practice period.
Furthermore, Rangan et al. (2014) noted that misalignment of practicum students' and
supervisors' expectations frequently resulted in negative experiences for both parties. Well-
structured and planned practicums would be critical to minimizing this mismatch. They
suggested that good practicums have several characteristics: (1) tasks should be pre-
planned before interviews; (2) practicum students should work in various divisions or areas
of the company; (3) tasks and objectives should be clearly defined and challenging; (4)
tasks and objectives should be clearly defined and challenging; (5) practicum students
15
should be made responsible; (6) supervisors should mentor/guide practicum students; (7)
practicum students should be acknowledged and rewarded; (8) practicum students should
work on essential activities - they should not be assigned duties that no one wants to
undertake, and (9) practicum students should be paid well.
Concrete
Active
Experiences Kolb’s Experimentation
Experiential
Authentic Real-world experience
Learning
Networking. (Jobs and practicums)
Theory
Involvement outside Leadership with
the classroom. meaning.
Reflective Observation
Abstract
Student/Professor Conceptualization
Relationships. The power of
Challenges outside of mentorship.
comfort zone.
Figure 1
Theoretical Framework
Based on Kolb's (1984) theory of experiential learning, the framework covers the
principles of creating, monitoring, and assessing students' practicum practices and the
theory and reasoning of practicums as effective educational practices. Experiential learning
theory states that learners generate knowledge rather than passively taking in information.
People develop their representations and incorporate new information into their preexisting
knowledge as they encounter the world and reflect on it. Students learn stakeholders are
actively involved in learning rather than passively accepting knowledge. Learning is
inherently a social activity since it occurs in a social setting as students and teachers work
together to achieve knowledge. Because students cannot be taught directly, the goal of
teaching is to generate experiences that contribute to the development of knowledge.
According to Kolb (1984), this type of learning can be defined as "the process whereby
16
knowledge is created through experience transformation. Knowledge is the product of a

mixture of grasping and altering experience.
Furthermore, researchers in the hospitality and tourist industries frequently

emphasize the necessity of providing continuous, high-quality service that meets and
exceeds client expectations. As a result, soft skill competencies are considered critical in
hospitality and tourism education (Sisson et al., 2013) so that students can comprehend,
anticipate, and surpass client expectations. The nature of hospitality and tourism as an
ecosystem of service stakeholders is incorporated into the conceptual framework shown in
Figure 1. It proposes a representation of how desirable the study can develop service
mindsets through experience in a practicum. The framework illustrates how practicum and
experiential learnings effectively prepare hospitality and tourism graduates to deliver
relevant skill outcomes. The concept emphasized the value of the concrete experience to
the sector, particularly in post-COVID-19 circumstances, and challenged researchers to
consider how they can obtain suitable practicum experiences.
17
Chapter III
RESEARCH METHODOLOGY
This chapter explained the research approach that is used in this study. This mainly
depicts the research design, research environment, participants in the study, research
instrument, research procedure, and statistical analysis.
Research Design
The descriptive-comparative method is used in this study since it comprises

acquiring information and responding to questions about the current status of the study's
subject. Its goal is to provide input and propose a proper database structure as a preventive
measure against the impact of the practicum training program of the BSHM students amidst
pandemic. It also intends to contribute to developing the best and most appropriate action
plan for hospitality student practicum students.
This study is characterized as quantitative in terms of its investigative mode.

Constructing interpretations uses a structured research instrument to generate replies based
on selected values. This research is categorized as applied research, which means that
researchers can use the findings and ideas to solve complex problems or give answers in
the form of products, procedures, or services.
Research Paradigm
This study assessed the impact of the pandemic on the practicum program of the
Hospitality Management students. This framework is demonstrated through the Input-
Process-Output model (IPO model). The Input-Process-Output model (IPO model) depicts
this framework as a sequence of panels with processing pieces connected by inputs and
outputs. IPO means what goes in is the input, what causes the process to change, and what
comes out is the output.
18
Input
1. What is the profile of the
respondents in terms of:
1.1 age;
1.2 gender; and
1.3 assigned
department? Output
2. What is the impact of the
Practicum training of the Proposed Action Plan
BSHM students in UCLM on the impact of the
during Covid-19 pandemic practicum training
in terms of: program of the BSHM
2.1 Learnings; students amidst covid-
2.2 Knowledge; 19 pandemic.
2.3 Skills; and
2.4 Adaptability?
3.What are the problems
encountered by the BSHM
in the practicum training
program?
4.Is there a significant
difference between the
profile of the respondents
and their impact of the
practicum training of the
BSHM students?
Figure 2. Research Paradigm.
As inputs, the profile of the respondents in terms of age, gender, and department
designation. Impact of the practicum training program of the BSHM students amidst covid-
19 pandemic in terms of learnings, knowledge, skills, and adaptability. Students’ problems
encountered in the practicum training program. A significant difference between the profile
of the respondents and their impact of the practicum training of the BSHM students.
The survey questionnaire is developed as part of the process. The researchers

administered the survey instrument, acquiring data, and interpreting or analyzing the
19
gathered data. There will be a form of result. The result of this study served as the basis for
a proposed action plan.
Research Respondents
The research respondents are the hospitality management students at the University
of Cebu, Lapu-Lapu, and Mandaue undergoing practicum programs. In this study, the
number of respondents was determined by counting all the participants. There are 6
respondents involved in this study. The student's private information should be kept
confidential by the researchers.
Research Instrument
Formulating a good questionnaire is regarded as a critical component of

fundamental research. The study utilized online survey. The instrument is composed of
three parts. The first part gathers the respondent's profile, such as the age, gender, and
assigned department. The information would determine if there were a significant
relationship between the profile of the respondents and the impact of the pandemic. The
second part is a pattern in such a way that determines impact of the practicum training
program of the BSHM students amidst pandemic in terms of learning, knowledge, skills,
and adaptability. The third part is to determine students' problem encountered in the
practicum training program.
Data Sources
The researchers obtained the official numbers of BSHM Practicum Students

Calendar Year 2022-2023 at the UCLM registrar's office. The researchers submitted a
transmittal letter to the dean's office to conduct a study on BSHM practicum students.
Afterward, the signed transmittal letter by the dean was attached with a letter addressed to
the UCLM registrar's office to request an official number of BSHM practicum students for
the Calendar Year 2022-2023.
Research Procedure
The researchers gave the hospitality management department a letter of permission.

The researchers assembled the department's list of respondents. After collecting a list of
20
respondents, the researchers inform the respondents of the research's objective. The
researchers used Google Docs to distribute the online survey questionnaires. The
researchers started the survey administration in the first week of October 2022. The
researchers collected the data from the online questionnaires and evaluate it using a
percentage equation after giving the respondents enough time and privacy to complete the
questionnaires through an online Google document. After the data have been collected and
analyzed, the results are presented.
Statistical Treatment
The researchers' information from the surveys and findings are processed, evaluated,
presented, and analyzed. The data are tabulated from the master sheet for statistical and
interpretive processing.
Simple Percentage. It is used to determine the respondent's profile in terms of age, gender,
assigned department, and the frequency and proportion of each.
Weighted Mean. This is used to determine the impact on the practicum program of the
hospitality management students amidst pandemic in terms of learning, knowledge, skills,
and adaptability.
Chi-Square. This is used to compare actual results with predictions of the noteworthy
relationship between the profile of the respondents and the impact of the practicum
program of the Hospitality Management students amidst pandemic.
Ethical Considerations
Voluntary Participation. The participation of BSHM practicum students in this

research was purely voluntary. The respondent's decision to participate or not to participate
would not affect where the participants are connected. Participants have the right and
freedom to alter the decisions and quit participating, even if respondents previously agreed,
and this would not occur against the respondents.
Risk. Respondents were not forced or obligated to provide complete responses to

all questions. Suppose respondents choose not to respond to some questions owing to the
discomfort. In that case, the researchers respected the respondent's decision, and
21
respondents were not expected to submit arguments for refusal to respond or participate in
the survey questionnaire. Additionally, participants' replies would remain confidential.
Confidentiality. All data and responses collected during this investigation were
confidential and not shared with other individuals. Researchers will store participants'
information and other data collected during this study securely and inaccessible to anyone
other than the researchers. Right to Refuse or Withdraw. Participants had the option of
declining to participate in this study. Participation or non-participation does not affect the
participants' behavior.
22
Chapter 4
PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA
This chapter presents, analyzes, and interprets the data of the impact of the
practicum training program of the BSHM students amidst Covid-19 pandemic.
There are four sections presented in this chapter. The first section presents the
data on the profile of the respondents in terms of age, gender, and assigned department.
Section two shows the data from the questions that tackles the impact of the practicum
training program of the BSHM students amidst pandemic in terms of learning, knowledge,
skills, and adaptability. Section three reveals the result from the respondents regarding the
problems encountered by the BSHM students in the practicum training program. Section
four displays the results on the test of significant relationship between the student and their
impact of the practicum training of the BSHM students.
Profile of the Respondents
Identifying the respondent’s demographic profile is another facet of the study’s

problem that needs to be tabulated. The first variable of this study shows the profile of the
respondents. The Figures 3, 4 and 5 consist of the demographic profile of the respondent
which shows the distribution of the number of participants with comprising sub variables
which are the Age, Gender, and Assigned Department.
Figure 3 presents the distribution of the respondents’ profiles in terms of age. The
Age of the Profile of the Respondents in accordance with the chart the result shows that
(83.3%) of the respondents are 22-25 years old and (16.7%) are 18-21 years old. In the
data shows 83.3% of the BSHM practicum students who aged 22-25 years old has
moderately agree that pandemic has affect to develop their skills during on-site training.
While 16,7% of the BSHM practicum students who aged 18-21 years agree that pandemic
has affect their skills during the on-site training.
Consequently, the results reveal that the majority age bracket of the practicum
respondents was within the bracket of 22 – 25 years old.
23
Figure 3: Age Profile of the Respondents

Meanwhile, the lowest rate of respondents was aged 18-21 years old. In a study
where it shows that the age of the respondents showed a higher percentage of young
students and younger students have greater capacity to overcome challenges which makes
them more resilient to any situation (Momanyi, Too, & Simuyu, 2015). However, there
was no significant relationship between the age of the respondents and the impact of
practicum program amidst pandemic because the entire respondent experiences the same
situation with no advanced knowledge and experience.
33%
60%
67%
Female Male
Figure 4: Gender Profile of the Respondents

As shown in Figure 4 The Gender of the Profile of the Respondents in
accordance with the chart, the result shows that 33% of the total respondents is Female
and 67% is Male. The results show that the majority of practicum students are male.
Knowing the gender of the respondents could serve as a parameter and help surveys
24
understand how gender influences the choices of an individual (Voxco,2022). However,

the gathered data from both genders is unbiased because they would not have the same
perception which might affect the data.
Figure 5 presents the Assigned Department of the Respondents who responded to

the online survey questionnaire. The departments included are the Front Office
Department, Food and Beverage Service Department, Housekeeping Department, Food
and Beverage Production, Human Resource Department, and Bartending Department. The
results stated that out of the 6 total respondents, 3 respondents which is equivalent to
(50%) were assigned to the Food and Beverage Service Department, 2 respondents (33%)
were assigned to the Food and Beverage Production and 1 respondent which is equivalent
to (16.7%) is assigned to the Front Office.
Figure 5: Assigned Department of the Respondents
According to the result, the Food and Beverage Service Department leads the way
with the greatest number of respondents. Food and Beverage Production ranks second in
the result and lastly, the Front office with the least number of respondents. The result
shows that most practicum students who are the respondents of this study are assigned to
the three departments that has been mentioned namely the Food and Beverage Service
Department, Food and Beverage Production and the Restaurant.
Impact of Practicum Training Program to Hospitality Management Students
These were the impact of practicum training program that was affecting the
respondents during covid-19 pandemic, presented in table 1 are the different variables that
was affected by the pandemic. To determine the result of the gathered data, the researchers
25
rated each question strongly agree (4) being the highest, moderately agree (3), disagree (2)
and strongly disagree (1) being the lowest to determine the result. It shows that the result
from the gathered data, the BSHM students moderately agree that the pandemic has an
impact on their practicum training program. This data was gathered from 5 different
questions which presented different variables to navigate the impact of the practicum
training program of the BSHM students amidst covid-19 pandemic.
As reflected in table 1, it shows the result on test of the learning level of the impact
of the practicum training of the BSHM students. The data in Table 1 indicated that the mean
of 3.17 indicates as moderately agree (2.50-3.24). It shows that the result from the gathered
data, the BSHM students moderately agree that the pandemic has an impact on their
learning during practicum training program
Table 1: The Learning Level of the Impact of the Practicum Training of the
BSHM Students in UCLM During Covid-19 Pandemic
Verbal
Learning Indicators Mean Interpretation
My on-site training has been influenced by the Moderately
pandemic. 3.17 Agree
Due to the pandemic, the learnings I obtained in the Moderately
on-site establishment was limited. 3.17 Agree
My ability to apply new knowledge and ideas in the Moderately
on-site establishment is limited by the pandemic. 2.67 Agree
I am unable to experience and learn the same way as Moderately
previous practicum program. 2.83 Agree
I am able to apply learnings from online training to the Moderately
actual on-site industry. 2.83 Agree
Interpretation: 1.00-1.74 – Strongly Disagree; 1.75-2.49 - Disagree; 2.50-3.24 -
Moderately Agree; 3.25-4.00- Strongly Agree
Table 1 presents the learning level of the practicum training of the BSHM students
in UCLM during covid-19 pandemic. The first and second learning indicators has a
weighted mean of 3.17 being the highest which has the interpretation of moderately agree.
The third learning indicator shows a weighted mean of 2.67 being the lowest mean, which
has the interpretation of moderately agree. The table 1 implies that the respondents have
been moderately impacted their learning level during their practicum when the covid-19
pandemic hits.
26
As reflected in table 2, it shows the result on test of the knowledge level of the impact
of the practicum training of the BSHM students. The data in Table 2 indicated that the mean
of 3.17 indicates as moderately agree (2.50-3.24). It shows that the result from the gathered
knowledge in practicum training program.
Table 2: The Knowledge Level of the Impact of the Practicum Training of the
Verbal
Knowledge Indicators Mean Interpretation
I have the ability to comprehend work on the
practicum program that has been affected by the Moderately
pandemic. 3.17 Agree
The pandemic has an impact on my knowledge and Moderately
skills acquired in the workplace. 2.67 Agree
Due to the pandemic, the knowledge I obtained in the Moderately
on-site establishment was limited. 2.83 Agree
The pandemic has an impact on my practical Moderately
knowledge while working in the on-site industry. 2.67 Agree
I am able to apply the knowledge I learned from Moderately
virtual class to the actual on-site industry issues. 3.00 Agree
In the collected data in table 2 shows that the knowledge level of the impact of the
practicum training of the BSHM students in UCLM during the covid-19 pandemic, the
respondent’s ability to comprehend work on the practicum program that has been affected
by the pandemic has gained the highest mean among all other variables in the table 2 with
a mean of 3.17. Respondents’ ability to apply the knowledge learned from the virtual class
to the actual on-site industry issues ranks second with a total mean of 3.00. Followed by
the knowledge the students’ obtained in the on-site establishment that they thought was
limited had a mean of 2.83 and ranked third, while the respondents’ perception that the
pandemic has an impact on their knowledge and skills acquired in the workplace as well
as their practical knowledge while working in the on-site industry had bot gained a mean
of 2.67 which ranked the lowest among all the variables indicated above.
According to Kajal Sharna (2019), Knowledge is like a glue that sticks information
as well as learning together. When we have prior knowledge about a topic, we understand
27
it better. It plays an important role in student’s life, especially in school. If they don’t have
related knowledge, they face difficulties in understanding the text. Kajal Sharna added,
“What students already know about the content is one of the strongest pointers of how
well they will learn new information related to the content”.
Furthermore, the COVID-19 pandemic disrupted education provision at an

unprecedented scale, with education systems around the world being impacted by
extended school closures and abrupt changes to normal school operations (Sabine Meinck
et al., 2022).
As reflected in table 3, it shows the result on test of the skills level of the impact of the
practicum training of the BSHM students. The data in Table 3 indicated that the mean of 3.17
indicates as moderately agree (2.50-3.24). It shows that the result from the gathered data,
the BSHM students moderately agree that the pandemic has an impact on their skills in
practicum training program
Table 3: The Skills Level of the Impact of the Practicum Training of the BSHM
Students in UCLM During Covid-19 Pandemic
Verbal
Skill Indicators Mean Interpretation
The pandemic has an impact on the supplementary Moderately
abilities I learned in the field. 3.17 Agree
The pandemic has an impact on my ability to solve Moderately
problems at work. 2.83 Agree
Due to restricted interactions with other people, the
pandemic has an impact on my communication skills Moderately
as a student intern. 2.50 Agree
Due to operational limits, the pandemic has an impact Moderately
on my innovative capabilities. 2.67 Agree
The pandemic has an impact on my ability to manage Moderately
time and stress on the job. 2.83 Agree
In table 3 indicates the highest mean of the variables, 3.17, shows that the pandemic
had an impact on the supplemental skills they learned in the field, while the lowest mean,
2.50, shows that the pandemic had an impact on their communication skills as a student
intern due to the restricted interactions with other people.
28
As reflected in table 4, it shows the result on test of the skills level of the impact of
the practicum training of the BSHM students. The data in Table 4 indicated that the mean of
2.67 indicates as moderately agree (2.50-3.24). It shows that the result from the gathered
adaptability in practicum training program
Table 4: The Adaptability Level of the Impact of the Practicum Training of the
Verbal
Adaptability Indicators Mean Interpretation
The pandemic affects my self-confidence adapted on the Moderately
practicum program. 2.50 Agree
The pandemic affects the new concepts I learned on the Moderately
practicum program. 2.67 Agree
The pandemic affects my ability to adapt self-regulated Moderately
learning skills in the field. 2.67 Agree
The pandemic has an impact on my ability to adapt to Moderately
change. 2.67 Agree
The pandemic has an impact on my ability in dealing
with personal, behavioral, and environmental issues in Moderately
the field. 2.67 Agree
In the collected data that shows the adaptability level of the impact of the practicum
training of the BSHM students in UCLM during the covid-19 pandemic, the pandemic
affects the new concepts I learned on the practicum program, the pandemic affects my
ability to adapt self-regulated learning skills in the field, the pandemic has an impact on
my ability to adapt to change and the pandemic has an impact on my ability in dealing
with personal, behavioral, and environmental issues in the field tied in ranks that gained
the highest mean of variables in the table 4 with a mean of 2.67. The pandemic affects my
self-confidence adapted on the practicum program gained the lowest rank among all the
variables with a total mean of 2.50.
Adaptability in the workplace can be initiated or developed due to work-related

events or changes (Ocampo et al., 2020). Different high-performance work practices, such
as formal employee training, high pay levels, and group-based performance compensation,
29
can also support it (Safavi et al., 2018). Individuals can improve their career adaptability
to strengthen their capacity to handle occupational changes (Savickas et al.,2012). On the
other hand, managers can assist employees in improving their career adaptability to
improve their fit with the workplace and effectively manage career changes and challenges
(Zacher et al., 2015). According to Savickas (2012), concern, control, curiosity, and
confidence are the resources of adaptation, sometimes known as adapt-abilities.
Circumstance entails making plans for the future, management entails taking personal
responsibility for shaping the future, curiosity leads to role exploration, and confidence
entails faith in one's abilities to attain goals and make decisions (Savickas et al., 2012).
Consequently, amidst a crisis, professional adaptability is crucial. Career adaptability can
be seen as a valuable talent in the workplace during a worldwide catastrophe like the
COVID-19 pandemic when severe economic shifts force involuntary job changes, layoffs,
and furloughs. Individuals with career adaptability may be able to perceive the
opportunities in unexpected shifts, capitalize on such changes, and recover from
unforeseen outcomes (Rudolph et al., 2017). It may also assist people in responding to
change in a calm and composed manner and stimulate more options in a problematic
scenario (Ginevra et al., 2018). Furthermore, a framework that adapts best practices in
practicums for distance learning hospitality programs; in their proposed framework,
innovative virtual elements of the program serve to prepare students for accurate
placements. To develop and foster their autonomy by allowing them to learn in settings
other than the school provider (Roy et al., 2017). A closer look at how industry, education
providers, and student stakeholders adopt best practices in extended virtual and online
practicums is covered in the next section to adapt to new hospitality and tourist COVID19
contexts.
It reveals in table 5, according to the data acquired, the BSHM students moderately
agree that the pandemic has an effect on their practicum training program. This
information was acquired from 5 distinct questions that explored various aspects to
examine how the practicum training program for BSHM students might be impacted by
the COVID-19 pandemic.
30
Table 5: The Level of the Impact of the Practicum Training Program of

the BSHM Students in UCLM During Covid-19 Pandemic
Variables Mean Std. Deviation Verbal Interpretation

Learning 2.93 .83 Moderately Agree
Knowledge 2.87 .51 Moderately Agree
Skills 2.80 .66 Moderately Agree
Adaptability 2.63 .67 Moderately Agree
Overall 2.81 .68 Moderately Agree

The data in table 5 indicates that learning has the highest mean among variables
with 2.93 mean, while adaptability has the lowest with 2.63 mean. This means that the
BSHM practicum trainee students had greatly affected when it comes to learning because
of limited exposure in the area of assignment and experience due to limited guests. On the
other hand, adaptability has the least impact for BSHM practicum trainee students during
covid-19 pandemic because of less pressure in their area assignment due to low rate of
occupancy of the hotels.
Problems Encountered by the BSHM Students in the Practicum Training Program
Presented in the figure 6 below are the five possible problems that the respondents
encountered such as their communication skills, application of technology, time
management skills, technical skills and problem solving skills.
.
Figure 6: The Problems Encountered by the BSHM in the Practicum Training
Program
31
Out of the 6 respondents, 2 (33.3%) have a problem with their communication

skills and 2 (33.3%) have a problem with their technical skills, making these the most
frequent problems that the respondents face during their practicum training program.
Stated in the study of (Kavanagh, 2002) communication is often one of the most difficult
areas. Moreover, technical skills were moderately affected due to the different situations
that the respondents encountered during their practicum training program. This handicaps
them from performing to the best of their abilities. As stated in an article called “The
COVID-19 pandemic has changed education forever” learning will be more effective with
the right access of technology for the students to be used (2020). While 1 (16.7%) have a
problem with the application of technology and 1 (16.7%) have a problem with time
management skills.
The Relationship Between the Profile and the Impact of the Practicum Training of
the Hospitality Management students
As reflected in table 6, it shows the result on test of hypothesis whether or not there
was a correlation between the profiles of the respondent and the effects of pandemic to
BSHM students. The data in Table 6 indicated that the p-values of .121,.540, and.687 were
higher than alpha (.05), indicating that there is no significant relationship between the
profile of the respondents and the impact of the BSHM students' practicum training at
UCLM during the Covid-19 Pandemic. This shows that the student’s ages were not
affected based on the gathered data. Moreover, there was no correlation between the
gender and the impact of the BSHM students' practicum training at UCLM during the
Covid-19 Pandemic. Furthermore, this shows that the assigned department would not
affect the students based on the gathered data.
Table 6: The Relationship Between the Profile of the Respondents and the
Impact of the Practicum Training of the BSHM Students in UCLM
During Covid-19 Pandemic
Chi-square Verbal
Variables value P-value Interpretation
Age and Impact of the Practicum
Training of the BSHM Students 2.400 .121 Not Significant
Gender and Impact of the Practicum
Training of the BSHM Students .375 .540 Not Significant
32
Assigned Department and Impact of the

Practicum Training of the BSHM
Students .750 .687 Not Significant
The score of .121 means that there is a negligible correlation between the age of
the respondents and impact of the practicum training of the BSHM Students. This means
that there is no significant relationship between the age of the respondents and impact of
the practicum training program.
In addition, the score of .540 means that there is a negligible correlation between
the gender of the respondents and impact of the practicum training of the BSHM Students.
Thus, there is no significant relationship between the gender of the respondents and impact
of the practicum training program.
Furthermore, the score of .687 means that there is a negligible correlation between
the assigned department of the respondents and impact of the practicum training of the
BSHM Students. There is no significant relationship between the assigned department of
the respondents and impact of the practicum training program.
33
CHAPTER 5
SUMMARY, FINDINGS, CONCLUSIONS AND RECOMMENDATIONS
Summary
This study assessed the impact of the practicum training program of the BSHM
students amidst covid-19 pandemic. As practicum training program plays a crucial role in
shaping hospitality students’ career. It explored the different impacts on the learnings,
knowledge, skills and adaptability of the practicum training program during the pandemic.
The result of which served as a bases for proposed actions planned and preventive
measured that had been applied in the practicum training program and helped the students
in widening their assessment during the pandemic.
This worked applied the method of researched, used quantitative data. It utilized
restricted item surveyed for BSHM practicum students to assess the impact of the
practicum training program in the midst of pandemic.
The result from the gathered data exposes the impact of the practicum training
program and the basis of the BSHM students practicum training amidst pandemic to
evaluate and come up with obtainable reference that will contribute in creating an impact
and help in honing the hospitality practitioner of the college of hospitality management in
their preparation to the actual field training.
Findings
The following are the significant findings of the study:
1.) The researchers found out that there are only 6 respondents were considered in the
scope in finding a suitable individual to participate in this study and out of (100%)
of respondents there are (83.3%) of them are at the age of 22-25 which also seen
that the majority were males that hold the highest percentage of (67%).
2.) The researchers found out that there is no significant relationship between the
profile of the respondents and the impact of the BSHM students' practicum training
at UCLM during the Covid-19 Pandemic.
34
3.) The researchers found that the highest level of the impact of the practicum training
of the BSHM students in UCLM during covid-19 pandemic affected the
respondents’ learning with the mean of 2.93, because of limited exposure in the
area of assignment and experience due to limited guests.
4.) The researchers found out that adaptability with the mean of 2.63 has the least
impact for BSHM practicum trainee students during covid-19 pandemic because
of less pressure in their area assignment due to low rate of occupancy of the hotels.
5.) The researchers found out that communication skills and technical skills were the
most common problem that Hospitality Management students encountered in the
practicum training during the Covid-19 pandemic.
Conclusion
The hospitality management student was the future foundation of the hospitality
management industry. The sudden implication brought by the COVID-19 pandemic had
affected the hospitality industry as a whole, especially the students. With the
implementation of new normal, the hospitality management students embrace the new
type of learning, and different types of environments during the practicum training
program. The researchers discovered that hard times always lay at the start, it challenges
the hospitality management students to cope up with the changes brought by the pandemic.
The researchers’ hope to find more data that would help stabilize the situation where a
hospitality management student was involved. What we had managed was only the tip of
an undergoing problem and in order to give the hospitality management students with a
good quality learning environment and a solid foundation that would assist the industry in
the future. More research is required in order to provide the hospitality management
students in the future.
Recommendations
In line with the results of the study, the following recommendations are profound:
Learnings
1. Conducting recreational activity, where it encouraged the practicum students that

are affected by covid-19 pandemic to share their experiences in practicum training.
35
2. Encourage the practicum students to participate in workshops where they can

brainstorm and interact with others to enhance their learning.
Knowledge
1. Encourage students to attend seminars that can enhance their knowledge about the
new mode of practicum training during the pandemic.
2. Conduct workshops that involve Microlearning to increase the knowledge of the
practicum students.
3. Encourage students to participate in seminars that involves them to watch and
listen to boost their knowledge.
Skills
1. Students are required to attend well-designed and well-organized workshops that

can help to enhance and develop their skills.
2. Encourage students to comply with NC II related to the hospitality course to
qualify for the needed competencies.
3. Encourage students to participate in seminars that helps them to boost their self-
confidence in order to develop good communication skills.
4. Students should be encouraged to receive feedbacks from their colleagues to
improve their skills.
Adaptability
1. Encourage students to build collaborative partnerships with other colleagues in

order for them to be active in their environment and to increase their learning
progress.
2. Higher levels of technology should be introduced in the hospitality education in
order for the students to adapt easily to their practicum training.
36
Proposed Action Plan
Rationale,
This action plan was established to evaluate impact of the practicum training
program of the BSHM students amidst covid-19 pandemic in terms of the weighted mean.
This action plan was created to analyze the impact of the practicum training program of
the BSHM students. The researchers acquired the information through the respondents’
experiences.
Objectives:
The researchers suggested an action plan for adhering to these concerns in order to
address minor issues that the respondents had during their practical training program. The
researchers' recommended course of action for determining the variable's goals and
objectives is shown in the table below.
Table 7: Proposed Action Plan for Impact of Practicum Training Program of the
BSHM Students Amidst Covid-19 Pandemic
Areas for Key Performance Objectives Activities Person Proposed

Improvement Indicators Responsible Budget
Learnings • On-site To ensure By BSHM P 5,000.00-
training has students to conducting Instructor 10,000.00
been have brief seminars
influenced by understanding about the
the pandemic. about the practicum
• Due to the complications training
pandemic, the of practicum program
learnings training amidst
obtained in the program covid-19
on-site amidst pandemic.
establishment pandemic.
was limited.
Knowledge • The ability to To certify Establish BSHM P 5,000.00-
comprehend students to meetings for Instructor 10,000.00
work on the continuously practicum
practicum improve their students to
program that knowledge in enhance
has been practicum their
affected by the trainings. knowledge
pandemic. about the
new mode of
practicum
training
37
during the
pandemic.
Skills • The pandemic To ensure Create BSHM P10,000.00-
has an impact students to recreational Instructor, 15,000.00
on the develop their activity for TESDA
supplementary skills such as students to
abilities leadership enhance their
learned in the skills, time hospitality
field. management related skills,
skills, technical develop their
skills, problem different
solving skills, abilities, and
boost their interact with
confidence and other
develop good colleagues.
communication
skills, self-
management
and leadership
skills.
Adaptability • The pandemic It ensures that Conducting BSHM P10,000.00-

affects the the student is workshops Instructor, 15,000.00
new concepts exposed in for students Hotel
I learned on understanding to build Technology
the practicum of diverse collaborative Specialist/
program. perspectives partnership Expert
• The pandemic and ensures to encourage
affects my students to be students to
ability to introduced and work
adapt self- gain flexible and
regulated knowledge to introducing
learning skills the higher levels
in the field. technologies of
• The pandemic involved in technology
has an impact hospitality that is
on my ability industry. involved in
to adapt to hospitality
change. industry
• The pandemic through
has an impact seminars.
on my ability
in dealing
with personal,
behavioral,
and
environmental
issues in the
field.
Furthermore, students pursuing a Bachelor of Science in Hospitality Management

(BSHM) should comprehend the significance of elements that affects practicum training
38
program. For practicum trainings to be effective for upcoming practicum training students,
the university must provide training sessions to improve students’ learnings, knowledge,
skills and adaptability. In addition, through training sessions and seminars, schools must
educate students to boost their self-confidence, and developing leadership skills, self-
management skills, communication skills, and problem solving skills.
39
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43
Appendix A
TRANSMITTAL LETTERS
44
45
Appendix B
INFORMED CONSENT FORM
[Informed Consent for the Study on Impact of the Practicum Training Program of the
BSHM students Amidst Covid-19 Pandemic]
[Name of Principal Investigator: Halona Neva A. Dabon]

[Name of Organization: University of Cebu Lapu-Lapu and Mandaue]
[Name of Proposal: Impact of the Practicum Training Program of the BSHM students
Amidst Covid-19 Pandemic]
This Informed Consent Form has two parts:

• Information Sheet (to share information about the research with you)
• Certificate of Consent (for signatures if you agree to take part)
You will be given a copy of the full Informed Consent Form

PART I: Information Sheet
Introduction
As compliance for the requirements of the course HM 415 - Research in Hospitality
2, the research students Catherine A. Cabataña, Mary Rose P. Cajes, Jhea Cristy N.
Collamat, Halona Neva A. Dabon, and Jessa Mae Kaye S. Romorosa third-year Bachelor
of Science in Hospitality Management students ought to conduct a thorough study that
circulates to the significant effect of the pandemic to the Practicum Program. The study
entitled “Impact of the Practicum Training Program of the BSHM students Amidst
Covid-19 Pandemic” aims to develop an action plan that corresponds to the organizational
goals. With the above-mentioned, the research requires at least 20 respondents who
undergo a practicum program. This further discussed the impact of the pandemic on the
practicum program of the college of tourism and hospitality management. Moreover, the
research is designed to alleviate disputes, conflicts, conspiracy, contention, and the act of
defiance of such practices. Thus, relevant credible information is highly encouraged.
46
Purpose of the research

The purpose of the study is to address the issues in the practicum program of the
hospitality management students with regard to the impact of the pandemic and the
development of an applicable action plan relevant to a sustainable practicum program. This
neutralizes the importance and some other barriers to the practicum program.
Type of Research Intervention
This research implies focus group discussion/interview using an online platform such
as but not limited to Messenger, Zoom, Google meet, Videocall, etc.
This research is adaptive through empirical observation tested modes of intervention
such as on-site surveys, and/or applicable to online platforms such as but not limited to
google forms, SurveyMonkey, and Formstack if the inconvenience to participate in an
actual time occurs.
Participant selection
The research respondents are the hospitality management students at the University
of Cebu, Lapu-Lapu, and Mandaue who are undergoing a practicum program. In this study,
the number of respondents will be determined by having random participants. There will
be at least a minimum of 20 respondents to be involved in this study. The student’s private
information will be kept confidential by the researchers.
Voluntary Participation
Your involvement in this research is solely voluntary. Your determination to

contribute or not will not affect your grades in your practicum program. You also have the
right and the freedom to change your decision later and to end your participation even if
you agreed ahead and this will not be taken against you.
Procedures and Protocol
In this study, you will be asked to respond to the questions presented in the survey
questionnaire to be distributed by the field researchers during your available and
convenient time. Primarily, the subject matter of the questionnaire with its set of guidelines
is precisely based on the statement of the problem of the study and is divided into three
47
parts. Firstly, part one deals with the profile of respondents including their age, gender,
and assigned department. The information would determine if there were a significant
relationship between the profile of the respondents and the impact of the pandemic. The
second part is a pattern in such a way that determines the impact of the pandemic on the
practicum program of tourism and hospitality management students in terms of learning,
knowledge, skills, and adaptability. The third part is to determine students' perspectives
on the practicum program learning experience in terms of performance, communication,
working with others, and application of technology.
Rest assured that your personal responses do not intend to involve the grades in your
practicum program, and it only is of use as vital in developing an involvement plan.
Duration
The duration of the research is one (1) academic year. During the data collection
phase, the field researchers will request an online appointment with you for filling up the
survey at your convenient time and place. The survey will last for ten (10) to fifteen (15)
minutes. Your engagement as a participant will only take once.
Risks
In the event of psychological discomfort resulting from participation in this
research, the University of Cebu Lapu-Lapu and Mandaue does not provide any medical
treatment or hospitalization for the respondents in this study nor provide compensation for
any injury sustained as a result of participation in this research study, except as required
by law.
Benefits
There will be no direct and immediate benefits to you as a respondent of the study.
However, the proposed involvement or action plans for the practicum program in tourism
and hospitality management will greatly benefit you in increasing the fulfillment in the
practicum program.
48
Reimbursements
You will not be provided with any payment or monetary remuneration if you will take
part in this research.
Confidentiality
All the information and responses that you will provide in the survey will not be
distributed to other people and will be kept private. Your data and other information
collected from this research will be put away and no one, except the field researchers, will
be able to have access to it. All the information gathered correlated to the study will be
interpreted and converted to numbers and figures as a concluding result of the research
study. Hence, explicit descriptions of the respondents’ opinions and sentiments will not be
revealed.
Sharing the Results
At the end of the study, the researchers will be sharing the results with the College of
Hospitality and Management and the academic community. If required, the researchers are
willing to further discuss the results and what they ought to consider in deriving such
inferences from future hospitality practitioners.
The result of the research study is also shared and can be scanned over the university’s
library for further understanding of the presented dissertation, which can be visited any
time of the day.
Where it is relevant, you may also share the findings and a copy of the report will be
presented by the researcher. If you have a plan to do so, please incorporate the timeline
and explanation for sharing the information, including the details.
Right to Refuse or Withdraw
You may choose not to take part in this study. Your determination to participate or
not will not affect your grades during in your practicum. It is also of primeval importance
that you must know that you may stop participating in the survey at any time.
49
Who to Contact
If you have any questions, you can ask them now. You can also ask questions even
after the study has started. If you wish to ask questions later, you may contact any of the
following:
1. Halona Neva A. Dabon- 09231120061__
2. Catherine A. Cabataña- 09569628689__
3. Mary Rose P. Cajes- 09207469302__
4. Jhea Cristy N. Collamat- 09238395556__
5. Jessa Mae Kaye S. Romorosa- 09912238959__
This research project has been reviewed and scrutinized by the technical panel of the
University of Cebu Lapu-Lapu and Mandaue Hospitality and Tourism Department as part
of the process in the completion of the course HM-415 Research in Hospitality 2. If you
have any question, please contact the University of Cebu at 032-255-7777.
PART II: Certificate of Consent
I have read the foregoing information, or it has been read to me. I have had
the opportunity to ask questions about it and any questions that I have asked to have
been answered to my satisfaction. I consent voluntarily to participate in this
research.
Print Name of Participant__________________
Signature of Participant ___________________
Date ___________________________
Day/Month/Year
If Illiterate
A literate witness must sign (if possible, this person should be selected by the
participant and should have no connection to the research team). Participants who are
illiterate should include their thumb-print as well.
50
I have witnessed the accurate reading of the consent form to the potential participant,
and the individual has had the opportunity to ask questions. I confirm that the
individual has given consent freely.
Print Name of Witness_____________________ AND Thumb Print of the

Participant Signature of Witness ______________________
Date ________________________
Day/Month/Year
Statement by the researcher/person taking consent

I have accurately read out the information sheet to the potential participant, and to
the best of my ability made sure that the participant understands that the following
will be done:
1. focus group discussion/interview
2. record the proceeding of the interview
3. manually record other responses/ answers during the interview
I confirm that the participant was given an opportunity to ask questions about the
study, and all the questions asked by the participant have been answered correctly
and to the best of my ability. I confirm that the individual has not been coerced into
giving consent, and the consent has been given freely and voluntarily.
A copy of this ICF has been provided to the participant.
Print Name of Researcher/Person Taking the Consent HALONA NEVA A. DABON

Signature of Researcher /Person Taking the Consent _______________
Date: ______________
Day/Month/Year
51
Appendix C
RESEARCH INSTRUMENT
Dear Respondents,
Good day! This survey is intended to determine the impact of the practicum
training program of the BSHM students amidst Covid-19 pandemic. Please complete
out all of the required information in this instrument. Rest assured that the information
acquired for this study will be kept strictly confidential. Thank you.
The Researchers
Part I. Profile of the Respondents

Instructions: Please put a check or tick (/) mark in the circle that corresponds to
your answer.
1. Age:
o 26-30 years old
o 22-25 years old
o 18-21 years old
2. Gender:
o Male
o Female
3. Assigned Department:
o Front Office Department
o Food and Beverages Service Department
o Housekeeping Department
o Food and Beverage Production
o Human Resource Department
o Restaurant
o Bartending Department
o Others (Please Specify): _____________
Part II. Impact of the practicum training program of the BSHM students during the
Covid-19 pandemic.
Instructions: Please put a check or tick (/) mark in the box that corresponds to your
answer using the following ratings or scales:
(4) Strongly Agree It implies strongly agreeing to the impact on the students.
(3) Moderately Agree It implies moderately agreeing to the impact on the students.
(2) Disagree It implies moderately disagreeing to the impact on the
students.
52
(1) Strongly Disagree This implies strongly disagreeing to the impact on the
students.
1. Learnings
Indicators 4 3 2 1
(SA) (MA) (D) (SD)
1.1 My on-site training has been influenced by the
pandemic.
1.2 Due to the pandemic, the learnings I obtained in the
on-site establishment was limited.
1.3 My ability to apply new knowledge and ideas in the
on-site establishment is limited by the pandemic.
1.4 I am unable to experience and learn the same way as
previous practicum program.
1.5 I am able to apply learnings from online training to the
actual on-site industry.
2. Knowledge
Indicators 4 3 2 1
(SA) (MA) (D) (SD)
2.1 I have the ability to comprehend work on the
practicum program that has been affected by the
pandemic.
2.2 The pandemic has an impact on my knowledge and
skills acquired in the workplace.
2.3 Due to the pandemic, the knowledge I obtained in the
on-site establishment was limited.
2.4 The pandemic has an impact on my practical
knowledge while working in the on-site industry.
2.5 I am able to apply the knowledge I learned from
virtual class to the actual on-site industry issues.
3. Skills
Indicators 4 3 2 1
(SA) (MA) (D) (SD)
3.1 The pandemic has an impact on the supplementary
abilities I learned in the field.
3.2 The pandemic has an impact on my ability to solve
problems at work.
53
3.3 Due to restricted interactions with other people, the

pandemic has an impact on my communication skills as a
student intern.
3.4 Due to operational limits, the pandemic has an impact
on my innovative capabilities.
3.5 The pandemic has an impact on my ability to manage
time and stress on the job.
4. Adaptability
Indicators 4 3 2 1
(SA) (MA) (D) (SD)
4.1 The pandemic affects my self-confidence adapted on
the practicum program.
4.2 The pandemic affects the new concepts I learned on
the practicum program.
4.3 The pandemic affects my ability to adapt self-
regulated learning skills in the field.
4.4 The pandemic has an impact on my ability to adapt to
change.
4.5 The pandemic has an impact on my ability in dealing
with personal, behavioral, and environmental issues in
the field.
Part III. What are the problems encountered by the BSHM students in the practicum
training program?
Instructions: In order to determine the problems, you may tick (/) or check more
than one.
_____ Communication skills
_____ Application of technology
_____ Time management skills
_____ Technical skills
_____ Problem solving skills
_____ Others: ____________
Additional Comments/Feedbacks: ________________________________________
______________________________________________________________________
Thank you very much for your efforts in making this research a success. God Bless!
54
Appendix D
Standard Form 10
Adviser’s Acceptance Letter
55
56
Appendix E
Standard Form 11
Statistician/Content Expert’s Acceptance
57
58
Appendix F
Standard Form 12
Validation Sheet for Researcher-Made Instrument
59
60
61
CURRICULUM VITAE
College of Hospitality Management

STUDENT’S PROFILE
Name: CATHERINE A. CABATAÑA

Address: Looc, San Remigio, Cebu
Contact Number: 09569628689
E-mail: cathryn.alarcon@gmail.com
Birthdate: August 08, 1999
OBJECTIVE: To attain challenging yet worth-it experience in the industry where
I can expose my knowledge and improve my skills.
EDUCATIONAL  COLLEGE:
BACKGROUND: UNIVERSITY OF CEBU – LAPU-LAPU AND
MANDAUE
CAMPUS
A.C. Cortes Avenue, Looc, Mandaue City
Course: Hospitality Management
2018 – Present
 SENIOR HIGH SCHOOL:

SAN REMIGIO NATIONAL HIGH SCHOOL
Poblacion, San Remigio, Cebu
2016-2018
 JUNIOR HIGH SCHOOL:

SAN REMIGIO NATIONAL HIGH SCHOOL
2012 - 2016
➢ ELEMENTARY
SCHOOL: LOOC
ELEMENTARY
SCHOOL
Looc, San Remigio, Cebu
62
2006 - 2012
SEMINARS AND  HM
TRAINING  HM
Congress
March 1,
2019
J-Centre Mall
 HM
Congress
March
12, 2020
JSU-PSU Mariner’s Court
 Housekeeping (On-Job Training) Cebu White
Sands Resort and Spa
WORK Looc, Maribago, Lapu-Lapu City, Cebu
EXPERIENCE: Period of Work: November 2019 - February 2020
 Service Crew/Cashier
Mac Donalds
J- Centre Mall , Mandaue City
Period of Work: March 2019 - July 2019
 On Call Waiter
San Remigio Cultural Center and Leisure
Poblacion San Remigio, Cebu
Period of Work: November 2017 - May 2018
 Baker (On-Job Training)

Golden Bakeshop
Period of Work: January 2017 - February 2018
 Waiter (On-Job Training)

San Remigio Cultural Center and Leisure
Period of Work: November 2017- December 2017
SPECIAL SKILLS/
 Knowledgeable in Microsoft Document Applications
TALENTS/AWARDS/ such as word, excel, and PowerPoint
RECOGNITION:  Has a passion on Cooking and baking
63
 Has a good customer service

 NC II BREAD AND PASTRY
 With Honor in Senior High
CHARACTER
REFERENCES:
➢ Dr. Dennis Samar
Faculty Member, College of Hospitality
Management 09327332931
I hereby pledge that all information given are true and correct to the best of my knowledge.
CATHERINE A. CABATAÑA
Bachelor of Science in Hospitality Management Student
64
STUDENT’S PROFILE
Name: MARY ROSE P. CAJES

Address: St. Dominic’s Place Subdivision,
Block 6 Lot 6, Sudtonggan Road,
Basak Lapu-Lapu, City

E-mail: maryrosecajes8@gmail.com
Birthdate: August 11, 1999
OBJECTIVE: To attain challenging yet worth-it experience in the industry where
I can expose my knowledge and improve my skills.
 COLLEGE:
UNIVERSITY OF CEBU – LAPU-LAPU AND
MANDAUE
CAMPUS
2018 – Present
EDUCATIONAL
➢
BACKGROUND:
PRES. CARLOS P. GARCIA TECHNICAL
VOCATIONAL
SCHOOL OF FISHERIES AND ARTS
Puerto, San Pedro, Bien Unido, Bohol
2016-2018

PRES. CARLOS P. GARCIA TECHNICAL
VOCATIONAL
SCHOOL OF FISHERIES AND ARTS
65
Puerto, San Pedro, Bien

Unido, Bohol 2012 - 2016
 ELEMENTARY SCHOOL:
MANDAWA ELEMENTARY SCHOOL
Mandawa, Bien Unido, Bohol
2006 - 2012
SEMINARS AND
TRAINING  HM
Congress
March 2,
2019
J-Centre Mall
 HM
Congress
March 12,
2020
JSU – PSU Mariner’s Court
WORK  OJT
EXPERIENCE: Chel Anne’s Restaurant
Talibon, Bohol
2018
 OJT at Sarrosa International Hotel and Residential
Suites
Ayala Access Road (axis), Kasambagan, F. Cabahug St,
Cebu City, 6000
2018-2019
CHARACTER ➢ Dr. Dennis Samar
REFERENCES Faculty Member, College of Hospitality
Management 09327332931
SPECIAL SKILLS/  Knowledgeable in Microsoft Document

Applications such as word, and PowerPoint
TALENTS/AWARDS/  Good customer service skills
RECOGNITION:  Eager to learn new things
 NC II HOLDER HOUSEKEEPING
 NC II HOLDER BARTENDING
66
 NC II HOLDER COOKERY
 NC II HOLDER FOOD AND BEVERAGE
SERVICES
MARY ROSE P. CAJES

67

STUDENT’S PROFILE
Name: JHEA CRISTY N. COLLAMAT

Address: Pagsabungan Mandaue City
E-mail: collamatjheacristy@gmail.com
Birthdate: December 24, 1999
OBJECTIVE: To attain challenging yet worth-it experience in the industry where I
can expose my knowledge and improve my skills.
 COLLEGE:
MANDAUE
CAMPUS
2018 - Present
EDUCATIONAL
BACKGROUND:
BARTOLOME AND MANUELA PANARES
MEMORIAL NATIONAL HIGH SCHOOL
Poblacion Barili Cebu
2016-2018

PAGSABUNGAN NATIONAL HIGH SCHOOL
Pagsabungan Mandaue City
2012 - 2016
 ELEMENTARY SCHOOL:
PAGSABUNGAN ELEMENTARY SCHOOL
Pagsabungan Mandaue City
68
2006 - 2012
 Production Worker/ Dater Miesto

WORK Foods International
EXPERIENCE: J.P., Rizal St, Mandaue City,
Period of Work: December 2020 - May 2021
Housekeeping and Waitress (On-Job Training)

Sarrosa International Hotel
F.Cabahug St., Cor. Pres. Quirino St., Kasambagan,
Cebu City Period of Work: November 2019 - February
2020
 Packing (Summer Job) M.Lhuillier

Food Products
Canduman Mandaue City
Period of Work: April 2018 - May 2018
 Waitress (On-Job Training)

Yolanda’s Eatery and Catering Services
Poblacion Barili Cebu
Period of Work: November 2017 - February 2018
SPECIAL SKILLS/  Knowledgeable in Microsoft Document Applications such

as word, excel, and PowerPoint
TALENTS/AWARDS/  Willing to discover new things
RECOGNITION:  NC II FOOD AND BEVERAGES SERVICES
 NC II HOUSEKEEPING
 NC II BARTENDING
SEMINARS AND  HM
TRAINING Congress
March 1,
2019
J-Centre Mall
 HM
Congress
March
12, 2020
69

REFERENCES Faculty Member, College of Hospitality Management
09327332931

JHEA CRISTY N. COLLAMAT

70
STUDENT’S PROFILE
Name: HALONA NEVA A. DABON

Address: M.L Quezon St., Maguikay
Mandaue City
Contact Number: 0932-411-3806
E-mail: nevahalona27@gmail.com
Birthdate: June 27, 1999
OBJECTIVE: To attain challenging yet worth-it experience in the industry where I
can expose my knowledge and improve my skills.
 COLLEGE:
MANDAUE
CAMPUS
2018 - Present
EDUCATIONAL
BACKGROUND:  SENIOR HIGH SCHOOL:
MANDAUE CITY COMPREHENSIVE NATIONAL
HIGHSCHOOL
Plaridel St., Reclamation Area, Mandaue City
2016-2018

MANDAUE CITY COMPREHENSIVE NATIONAL
HIGHSCHOOL
Plaridel St., Reclamation Area,
Mandaue City 2012 - 2016
 OJT at Waterfront Hotel & Casino Cebu City

Salinas Dr, Cebu City, 6000 Cebu
71
WORK 2017-2018
EXPERIENCE:  OJT at Cebu White Sands Resort and Spa
M.L. Quezon National Highway, Maribago, Lapu-Lapu City, 6015
Cebu (2019-2020)
SEMINARS AND  HM
TRAINING Congress
March 2,
2019
J-Centre Mall
 HM
Congress
March
12, 2020
SPECIAL SKILLS/  Cooking and Baking
 Knowledgeable in Microsoft Document Applications such as
TALENTS/AWARDS/ word, excel, and PowerPoint
RECOGNITION:  Willing to discover new things
 NC II COOKERY
 NC II COMPUTER HARDWARE SERVICING

09327332931

09327332931

HALONA NEVA A. DABON

72
STUDENT’S PROFILE
Name: JESSA MAE KAYE S. ROMOROSA

Address: Purok Yati Tree Upper Yati Liloan
E-mail: jeamazingkaye10@gmail.com
Birthdate: July 31,1999
OBJECTIVE: To work in demanding environment where all my skills and efforts
to explore and familiar myself in varied fields and comprehend my potential and
add to the growth of organization with inspiring performance.
 COLLEGE:
MANDAUE
CAMPUS
2018 – Present
EDUCATIONAL
BACKGROUND:  SENIOR HIGH SCHOOL:
MANDAUE
CAMPUS
Strand: Accountancy Business and Management
(ABM) 2016 - 2018

CABANCALAN NATIONAL HIGH SCHOOL
Cabancalan Mandaue City
2012 - 2016
73
 ELEMENTARY SCHOOL: MABOLO

ELEMENTARY SCHOOL
M.J Cuenco Avenue Mabolo Cebu City 2006– 2012
ORGANIZATIONS ➢ CARES
AFFLIATED WITH: 2018 - 2020
SEMINARS AND  HM
TRAINING  HM Congress
March 2, 2019
J-Centre Mall
 HM Congress
March 12,
2020
WORK  Service Crew/Cashier
EXPERIENCE: McDonald’s
Jcentre Mall (2018 – 2019)
 OJT
Alpa City Suites (2018 – 2019)
8WHC+2QX, Hernan Cortes St, Mandaue City, Cebu
09327332931
SPECIAL SKILLS/  Has a passion on doing assigned task

 Knowledgeable in Microsoft Document Applications such
TALENTS/AWARDS/ as word, excel, and PowerPoint
RECOGNITION:  Good customer service skills
 Eager to learn new things
 NC II HOLDER HOUSEKEEPING
 NC II HOLDER BARTENDING

JESSA MAE KAYE S. ROMOROSA

74

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i

IMPACT OF THE PRACTICUM TRAINING PROGRAM OF

IN PARTIAL FULFILLMENT of the requirements for the Degree of Bachelor of Science

REGIE C. GABUNADA. Ph.D.

ACCEPTED AS partial fulfillment of the requirements for the Degree of Bachelor

GRAYFIELD T. BAJAO, DM-HRM

APPROVED by the tribunal at Oral Examination with the grade of _________

GRAYFIELD T. BAJAO, DM-HRM

RAFAEL M. BACHANICHA, Ph.D. GENARO ARDINA, LPT

ROEL A. MONSANTO, Ph.D.

Date: November 2022

Dr. Regie C. Gabunada, Assistant Dean of the College of Hospitality

Dr. Grayfield T. Bajao, dean of the college of hospitality management and

To the 4th year practicum students at the College of Hospitality Management of

Researchers’ earnest gratitude to everyone!

Cajes, Mary Rose P.

Collamat, Jhea Cristy N.

Dabon, Halona Neva A.

Romorosa, Jessa Mae Kaye S.

1. THE PROBLEM AND ITS BACKGROUND

Background of the Study 2

Statement of the Problem 3

Significance of the Study 4

Scope and Limitations of the Study 6

2. REVIEW OF RELATED LITERATURE AND STUDIES

4. PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

Profile of the Respondents 22

Impact of Practicum Training Program to the Hospitality 24

Problems Encountered by the BSHM Students in the 29

The Relationship Between the Profile of the Respondents 30

5. SUMMARY, FINDINGS, CONCLUSIONS, AND RECOMMENDATIONS

Figure Description Page

3 Age Profile of the Respondents 23

4 Gender Profile of the Respondents 23

5 Assigned Department of the Respondents 24

6 The Problems Encountered by the BSHM 29

Table Description Page

1 The Learning Level of the Impact of the Practicum Training 25

2 The Knowledge Level of the Impact of the Practicum Training 26

6 The Relationship Between the Profile of the Respondents 31

7 Proposed Action Plan for Impact of Practicum Training

Appendices Description Page

B Informed Consent Form 45

D Adviser’s Acceptance Letter 54

E Statistician/Content Expert’s Acceptance Letter 56

F Validation Sheet for Researcher-Made Instrument 58

Keywords: Learnings, skills, knowledge, and adaptability.

THE PROBLEM AND ITS BACKGROUND

According to a review article entitled the impact of COVID -19 Pandemic on

Background of the Study

A practicum is a professional learning experience that offers significant, sensible

Consequently, practicums and other work-based learning methods are becoming

Statement of the Problem:

Significance of the study

This study served as a foundation of information in assessing the impact of the

Upcoming Hospitality Management Practicum Students. As this study aimed to

The College of Hospitality Management was one of the pioneering courses

Scope and Limitations of the Study

To determine the effect of the practicum training of the College of Hospitality

To identify the perspectives of Hospitality Management practicum students on the

Adaptability. It refers to the practicum students' ability to adjust and perform in

Assigned Department. It refers to the department the Hospitality Management

COVID-19 Pandemic. It refers to the ongoing global dilemma of coronavirus