PROFICIENCY AND

PERSONAL QUALITIES OF
SERVICE PERSONNEL
PREFERRED BY THE FINE
DINING RESTAURANT IN
CAVITE
Brennan Roi S. Duag
 I. BACKGROUND OF THE STUDY
In the present situation the hospitality business, trainer
and manager are more concerned on the selection of staff
and personnel, including student apprentice. They prefer
skillful personnel and staff that adhere to their
expectations. This study is related to the researchers’
course program because it will cope up the happening in
hospitality industry specially to the present time, no study
has been undertaken on the skills needed by the
hospitality industry in developing countries of Asia
particularly in Philippines and specially in Cavite.
 Scope and limitation
The study was limited to demographic profile of the
participant, business profile of the fine dining restaurant
in Cavite required, proficiencies and personal qualities in
selecting personnel. Results of the study was limited to
the information provided by the fine dining restaurant
manager. The researcher will distribute questionnaires to
selected 16 different establishment sites in Cavite.
 II. STATEMENT OF THE PROBLEM
Generally, this study was conducted to determine the
preferences of fine dining restaurant in accepting
qualified personnel in Cavite.
Specially, this study sought to answer the following
question:

1. What is the demographic profile of the participants of

fine dining restaurant establishment in respect to: Age,
Sex, Civil Status, and Educational Attainment.
 II. STATEMENT OF THE PROBLEM
2. What is the business profile of the fine dining restaurant
establishment as to: Type of Business, and Numbers of
years in operation.
3. What are the proficiencies preferred by the fine dining
restaurant in selecting qualified personnel?
4.What are the personal qualities preferred by the fine
dining restaurant in selecting qualified personnel?
5.What is the level of importance of the preferred
proficiencies and personal qualities in accepting service
personnel?
IV. REVIEW RELATED
LITERATURE
a. Conceptual Literature

b. Research Literature
 V. METHODOLOGY
Research Design
This study used descriptive design to describe the characteristics of a population
or phenomenon being studied. The description is used for frequencies, average and
other statistical calculation. Qualitative research often has the aim of description and
researchers may follow-up with examinations of why the observations exist and what
the implications of findings are.

The following indicators to be used in assessing their level of competencies would

be as follows:
 V. METHODOLOGY
Percentage and weighted mean were used as statistical tool to determine the
preference of fine dining restaurant in selecting service personnel. Percentage
compared the frequency of the participants. And weighted mean was applied to get the
average of preferred skill and personal qualities of the participants.

Weighted mean provides valid analysis in evaluating the proficiency and personal
qualities of the participants while percentage were drawn to interpret the managers
profile and restaurants profile.

The tallied data will be transformed into quantity. The statistical technique that
was used in the interpretation of the data gathered includes the weighted mean and
percentage.
 V. METHODOLOGY

The percentage was used to determine the level of preferences of the manager in
hiring service personnel

Where:
P = percentage
n = number of participants
N = total number of participants
 VI. RESULT AND DISCUSSION
To determine the relationship of the proficiency and personal qualities relative in
selecting service personnel.

Where:
x = weighted mean
∑fx = sum of all the product of f and x
N = total sum of all the product of f and x
 VI. RESULT AND DISCUSSION
1. Profile of the Establishment
The profile of the establishment deal with the type of business and number of years
in operation.
Age. Show nine (9) participant are within 36 to 41 years of age which is 45
percent.
Sex. Shows that there were 11 participants or 55 percent males/ the fine dining
restaurant needed more male staff that female as shown on the recent study conducted
by the researcher.
Civil status. shows that there were 14 married participants or 70 percent.
Educational attainment. Shows that 19 participants were college graduate or 95
percent. The fine dining restaurants manager said they must only be aligned in four
(4) years term related course. They are not required by the company to take a much
higher education.
 VI. RESULT AND DISCUSSION
2. Profile of the Establishments
The profiles of the managers are presented in table. This indicate the age, sex,
civil status, educational attainment.

Types of Establishment. Show that 19 were operating restaurant only or 95

percent. There are few hotels in Cavite only one hotel and restaurant participate the
study.
Numbers of years in operation. Shows that nine (9) establishment operated for 6-
10 years or 45 percent, and eight (8) establishment operate below 4 years which is
equal to 20 percent, three (3) establishment have operate for about 11 to 15 years and
no establishment operate more than 20 years.
Number of staffs. shows that eight (8) establishment have 31 staff above or 40
percent, 6 establishment have 21 to 25 staffs or 30 percent, 2 establishment have 10 to
15 staffs or 20 percent and only 1 establishment have 26 to 30 staff or 10 percent.
 VI. RESULT AND DISCUSSION
3. Proficiency and Personal Qualities

Table present the proficiency of service personnel preferred by the fine dining
restaurant. It explains that communication skills got the highest weighted mean of
4.95; and bartending skills got the lowest weighted mean of 4.2.
 VI. RESULT AND DISCUSSION
3. Proficiency and Personal Qualities

Table present the personal qualities of service personnel preferred by the fine
dining restaurant. It shows that following instruction got the highest weighted mean of
5; and professional appearance got the lowest weighted mean of 4.6.
 VI. RESULT AND DISCUSSION
4. Level of Importance of Preferred Proficiency and Personal Qualities of Service
Personnel
Proficiency. The fine dining restaurant establish considered communication
skills, social skill, learning skills and culinary skills as the “Most Important”
proficiencies while food and beverage service, marketing and advertising, bartending,
problem solving and self-management skills ad technological skills considered as the
“Important”.
Personal Qualities. The personal qualities, honesty and trustworthy, hardworking,
pleasant, cheerful and confident, responsible and dependable, good listener, and
follow instruction considered as the “Most Important” in the personal qualities’
professional appearance, practice team work and prompt as the “Important”.
 - End -
Thank You