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International Journal of Academic Research in Business and Social Sciences. June 2014 Vol 4 No 6,ISSN 2222 6990, crucial to close the gap between what is taught to students and what the industry expects of. the students being hired Dopson Tas 2004, In response to the academic challenges of national and international significance higher. education system needs to focus on systemic reform to strengthen and make more competitive. their output and services In accordance with the pertinent provisions of RA 7722 otherwise. known as the Higher Education act of 1994 and pursuant to Commission en banc Resolution. No 148 dated April 19 2009 the guidelines for Student Internship Program in the Philippines. for all programs with practicum subject were adopted for the information guidance and. compliance of all concerned, Since the beginning of the 20th century higher education institutions have been trying to. determine what the outcome of higher education is supposed to be Urciouli 2005 Like the. rest of the higher education institutions hospitality schools have been trying to answer the. same question Hospitality educators agree with clear objectives that the curriculum should be. determined and those objectives should meet the constantly changing needs of the industry in. order to prepare graduates for a successful career Gursoy Swanger 2004. Lyceum of the Philippines University educate and train students to be competitive by providing. them with applied learning opportunities that require talented workers and rank among the. best in the world in terms of productivity career attitude and technical skills The College of. International Tourism and Hospitality Management provides quality education based on. international curriculum with its tie up to Dusit Thani International As part of the curriculum. CITHM provides training to the students through the memorandum of agreement with. different hospitality businesses During this training students can apply their knowledge skills. and attitude in providing effective customer service in Food and Beverage Department in the. hotel restaurant and other hospitality establishments. Bachelor of Science in Hotel and Restaurant Administration BSIHM HRA students will be. deployed for internship after they have passed the different professional courses required for. the program Such courses are Principles of Food Hygiene and Sanitation FD 2 Principles of. Food Preparation FD 3 Food and Beverage Services FD 4 Beverage Product Operations FD. 5 Housekeeping Operations HRA 1 and Front Office Service HRA 2 Food and Beverage. Services course subject provide students with the knowledge and skills in the Restaurant. Services Students are taught with the complete sequence in Restaurant Service Procedure. Wine Service and Room Service College of International Tourism and Hospitality Management. has complete laboratory tools and equipment to provide quality learning to the students. In the desire of LPU Batangas to have competitive students especially in the field of Restaurant. Services students will undergo National Certification NC II after the completion of the course. Food and Beverage Services FD 4 The assessment will be held in LPU being an accredited. TESDA Assessment Center After the completion of the course student will be deployed to the. restaurant hotel and other hospitality business through the Internship Office Interview by the. staff in charge of the Internship office will be the first step in the process and the last will be. the interview of the officer in charge or supervisor in the hospitality business. www hrmars com, International Journal of Academic Research in Business and Social Sciences. June 2014 Vol 4 No 6,ISSN 2222 6990, This study was conducted to determine the effectiveness of the curriculum and the teaching.
strategies methods and procedures used by the competent professor with the use existing. laboratory tools and equipment for the course subject Food and Beverage Services FD 4 in. preparation to the their internship in Food and Beverage Department in the different. hospitality business An action plan based on the results of the study will be recommended. Objectives of the Study, This study aimed to assess the relationship between the performance of the students on Food. and Beverage Services Course and their internship performance in different hospitality. businesses, Specifically this paper has the following objectives to determine the level of academic. performance of the students in the course Food and Beverage Services FD4 to determine. internship performance in Food and Beverage Department in the hotel restaurant and other. hospitality establishments in terms of knowledge skills attitude and personality to test the. relationship between the academic performance of the students in the course Food and. Beverage Services FD 4 and internship performance in Food and Beverage Department and. to propose an action plan to improve the course program in Bachelor of Science in International. Tourism in Hospitality Management specializing in Hotel and Restaurant Administration. Review of Literature, In the hospitality industry change is an accepted and necessary part of doing business. Whether it is to stay ahead of the curve in everything from menu development to recently. enacted legislation hospitality operators must be able to position their business to be agile. enough to remain competitive in the today s world Hospitality program has to provide their. graduates with the tools necessary to be successful in the ever changing world Lyons 2010. Dopson and Nelson 2003 have looked at industry perspective regarding the importance of. various skills and abilities necessary for success none has taken that information and woven it. into the academic arena through identification of a process for monitoring real time growth. for students through assessment for hospitality programs housed in accredited colleges of. business Several researchers examined existing curriculum using data gathered from industry. professionals faculty and students regarding the skills necessary for success in the industry and. proposed revised curriculum Swanger 2010, Studies suggest the success of any curriculum revision learning outcomes the assessment of. this outcome heavily relies on how well it fits into the culture in which it was created A conflict. between the institutions learning outcomes is likely to generate disastrous results for the. department and students Rutz 2010,www hrmars com, International Journal of Academic Research in Business and Social Sciences.
June 2014 Vol 4 No 6,ISSN 2222 6990, According to Zao 2011 current look at hospitality and tourism education in China s colleges. and universities there has been a boom in the tourism industry in China within the last ten. years Hospitality and tourism education especially higher education has undergone rapid. development In 1978 there was not a single course offered in hospitality and tourism at any. higher education institution Today 69 institutions of higher education offer different programs. at varying levels including two year diplomas three year certificates and four year Bachelor s. and Master s degrees This paper examines the development of higher education in hospitality. and tourism outlines the problems it faces and discusses the possible solutions to the. In the article Job Competency Expectations for Hospitality and Tourism Employees present the. findings of a central Florida study of hospitality and tourism management practitioners It. reports the findings of practitioner perceptions of desired knowledge skills and attitudes It. further demonstrates the overall impressions of practitioners concerning levels of preparation. for entry level positions in the industry Teson 2004. A study on the factors associated with hospitality students satisfaction with internship. programs and the relationships between training job satisfaction and confidence about future. careers in order to provide schools and industries with suggestions regarding course. development and training during internships Training classes made a significant difference in. satisfaction with the supervisor and educational program The regression analysis showed that. training satisfaction played a positive role as a predictor of participants job satisfaction and. confidence about future careers The effect of satisfaction with training on participants. confidence about future careers was mediated by their satisfaction with the internship Wen. Competencies are identified behaviours knowledge skills and abilities that directly and. positively impact the success of employees and organizations Competencies can be objectively. measured enhanced and improved through coaching and learning opportunities Through this. interns know that competence indicates sufficiency of knowledge and skills that enable. someone to act in a wide variety of situations Ylagan et al 2013. Learning takes place in different avenues and forms of human existence Formal education from. academic institutions is basically the proper venue for acquiring appropriate knowledge and. skills necessary for future employment Laguador 2013 Skills and competencies required by. food and beverage service management interns were assessed by surveying their Swiss hotel. and restaurant supervisors opinions The survey comprised 48 skills and competencies. compiled from literature and curricular learning outcomes Supervisors rated the importance of. each competence and then assessed their interns performances on each item A comparative. analysis of the data highlighted areas in which trainees exceeded the supervisors expectations. and uncovered developmental needs According to supervisors ratings the most important. competencies comprised personal qualities and inter personal skills students highest. performance ratings were reflected in their positive attitudes towards work colleagues. Fournier 2012,www hrmars com, International Journal of Academic Research in Business and Social Sciences. June 2014 Vol 4 No 6,ISSN 2222 6990,Research Design. The researcher utilized the descriptive design of the study to determine the relationship. between performance of BSIHM HRA students in the course Food and Beverage Services and. the internship performance in F B Department in the different hospitality business The. method is designed for the researcher to gather information on the performance of the interns. in terms of interns knowledge skills and attitude and personality during second semester. school year 2012 2013,Participants of the Study, The participants of the study are total population or 64 of the student interns in Food and. Beverage Department in the different hospitality business establishment They should be. presently enrolled in Bachelor of Science in International Hospitality Management specialized in. Hotel and Restaurant Administration Students were evaluated by the managers or supervisor. of the establishment where they have undergone their training. Instrument, Researchers used the performance evaluation tool to measure and obtain the necessary.
information that pertained to the evaluation of the work performance of the interns of BSIHM. HRA students This instrument is a standard performance evaluation tool provided by the. CITHM to evaluate the performance of the interns This is divided into four areas knowledge. skills attitudes and personality The performance evaluation sheet score is divided into five 5. scoring grades where 1 is the lowest and rated as very poor 2 is poor 3 is fair 4 is good and the. highest is 5 rated as very good,Data Collection Procedure. Documentary analysis was done on the evaluation forms provided to the students by the. internship office which were accomplished or rated by the managers or immediate supervisor. of the establishments where the interns were deployed The evaluation forms were used to. determine the work performance of the CITHM interns. The researcher asked permission from the dean to access the data of the interns evaluation. form for the second semester 2012 2013 This will be presented to the statistician through the. research center for data encoding,Data Analysis, All data were encoded tallied and interpreted using different statistical tools These include. frequency distribution and ranking in order to identify the performance of students. www hrmars com, International Journal of Academic Research in Business and Social Sciences. June 2014 Vol 4 No 6,ISSN 2222 6990, Weighted mean was used to assess the internship performance in F B Department on. Hospitality Business in terms of knowledge skills attitude and personality Pearson Product. Moment Correlation Pearson r was used to determine the significant relationship between. the internship performance in F B Department and academic performance in Food and. Beverage Service FD 4 course To further analyze the result the data was treated using SPSS. software with 0 05 alpha level,Results and Discussion.
Table 1 Student Performance on Food Beverage Service Course N 64. Academic Grades Frequency Percentage,Excellent 8 12 5. Very Satisfactory 12 18 75,Satisfactory 28 43 75,Fair 12 18 75. Poor 4 6 25, Legend 1 00 1 25 Excellent 1 26 1 74 Very Satisfactory 1 75 2 24 Satisfactory 2 25 2 74. Fair 2 75 3 00 Poor, Based on the table 43 75 percent of the interns has satisfactory performance level 18 75. percent has very satisfactory and fair performance level 12 5 percent got excellent and 6 25. percent has poor performance level in Food and Beverage Service Students must learn the real. value of competence in achieving excellence while maintaining credibility outside the. boundaries of their strengths and weaknesses Laguador 2013. The basis of this performance of students was that of 2nd semester 2011 2012 in Food and. Beverage Service course This course is required to the students of Bachelor of Science in. International Hospitality Management specializing in Hotel and Restaurant Administration. BSIHM HRA before they can be deployed for internship in the F B Department of the. different hospitality business, The result implies that the methods procedures and strategies used by the professors to teach.
BSHRA students are not adequate to let all the students comprehend all the information they. should learn in the course The level of comprehension of the students does not match with the. professors teaching styles Another implication is that maybe the assessment tools used by the. professor to assess the students performance were not appropriate to their learning aptitude. Table 2 presents the performance of the interns in terms of knowledge. In terms of knowledge interns performance is very good with the composite mean of 4 28 The. interns can comprehend follow instructions easily having the highest mean of 4 34 followed by. interns were able to organize work and analyze it with a weighted mean of 4 31 Being. www hrmars com, International Journal of Academic Research in Business and Social Sciences. June 2014 Vol 4 No 6,ISSN 2222 6990, competitive enough to do the job assignment and has the command of relevant general. information and technology both got a weighted mean of 4 28 while the lowest is that interns. can understand the operating procedures and techniques with a mean of 4 19. Table 2 Performance of the Interns in terms of Knowledge N 64. Knowledge WM VI Rank, 1 Comprehends follows instructions easily 4 34 Very Good 1. 2 Understands the operating procedures and techniques 4 19 Very Good 5. 3 Competitive enough to his her job assignment 4 28 Very Good 3 5. 4 Able to organize work and analyze it 4 31 Very Good 2. 5 Has the command of relevant general 4 28 Very Good 3 5. information and technology,Composite Mean 4 28 Very Good. Legend 4 50 5 00 Excellent 3 50 4 49 Very Good 2 50 3 49 Good 1 50 2 49 Fair 1 00. This only implies that interns have enough knowledge on the courses that they took from the. school as prerequisite for internship They were able to apply the learning that their professor. have shared to them using the competency based curriculum and Dusit Thani Curriculum. Based from the Training Regulations of TESDA and in accordance with the industry standards. Food and Beverage Services program is designed to enhance the knowledge skills and attitude. of the students It covers core competencies on cleaning bar areas operating a bar preparing. and mixing of cocktails providing link between kitchen and service areas providing room. service providing food and beverage service developing and updating of food and beverage. knowledge and providing wine services www tesda gov ph. Table 3 Performance of the Interns in terms of Skills N 64. Skills WM VI Rank, 1 Perform tasks of order taking and maximize sales opportunities 4 34 Very Good 3.
through knowledge of product and suggestive selling Ensure. Accuracy by repeating order s to the guests, 2 Ensure that dockets are written clearly and correctly so the cashier 4 25 Very Good 2. and kitchen can fulfill their duties effectively, 3 Deliver orders promptly to the production area 4 19 Very Good 4 5. 4 Check ordered meals on collection from kitchen and deliver to guests 4 19 Very Good 4 5. promptly to maintain temperature and appearance ensure items. are announced, 5 Keep tables and service areas clean and tidy as per procedure 4 28 Very Good 1. manual Maintain hygienic food service technique during service. Composite Mean 4 25 Very Good, Legend 4 50 5 00 Excellent 3 50 4 49 Very Good 2 50 3 49 Good 1 50 2 49 Fair 1 00. www hrmars com, International Journal of Academic Research in Business and Social Sciences.
June 2014 Vol 4 No 6,ISSN 2222 6990, Table shows that in terms of skills interns performance is also very good with the composite. mean of 4 25 The interns can perform tasks of order taking and maximize sales opportunities. through knowledge of product and suggestive selling ensure accuracy by repeating order s to. the guests got the highest mean of 4 34 followed by that the interns can keep tables and. service areas clean and tidy as per procedure manual maintain hygienic food service technique. during service got a weighted mean of 4 28 The item that the intern can insure that dockets. are written clearly and correctly so the cashier and kitchen can fulfill their duties effectively. while the intern can deliver orders promptly to the production area and check ordered meals. on collection from kitchen and deliver to guests promptly to maintain temperature and. appearance ensure items are announced both got the lowest mean of 4 19. The result implies that students learned the skills taught by their competent professors and. skills were properly executed during their training Skills were developed through seminars held. every semester and during training especially if the students are joining the skills competition. like CITHM skills Olympics Food Showdown Chefs on Parade and other regional and national. competition, Students gain valuable experience by way of applying their practical learning in the workplace. develop their skills in interacting with fellow workers customers and management and discover. in which direction they would like to steer their careers McGlothlin Jr 2003 Work Integrated. Learning WIL has been shown in other research to be of benefit to the students by way of. their learning being developed in both technical and competency skills Fleming Eames 2005. and that work integrated learning had enhanced the development of competencies. www waceinc org, Table 4 Performance of the Interns in terms of Attitude N 64. Weighted Verbal,Attitude Rank,Mean Interpretation, 1 Reports to the office with regular punctuality 4 45 Very Good 1. and finishes the duty as scheduled, 2 Reliable and imbues a sense of responsibility 4 35 Very Good 5.
in handling the tasks assigned to him her, 3 Enjoys comfortable working relationship with 4 41 Very Good 3 5. his her superior or peers, 4 Applies the virtues of integrity and honesty in 4 41 Very Good 3 5. all aspects of his her work, 5 Positive attitude towards criticism and 4 44 Very Good 2. towards superior,Composite Mean 4 42 Very Good, Legend 4 50 5 00 Excellent 3 50 4 49 Very Good 2 50 3 49 Good 1 50 2 49 Fair 1 00. www hrmars com, International Journal of Academic Research in Business and Social Sciences.
June 2014 Vol 4 No 6,ISSN 2222 6990, Data show that attitude of the interns is deemed to be very good as noted by the composite. mean of 4 42 Interns were also considered very good in reporting to the office with regular. punctuality and finish the duty as scheduled as indicated by the weighted mean of 4 45. followed by that the intern has positive attitude towards criticism and towards superior Interns. can enjoy comfortable working relationship with their superior or peers and that they can apply. the virtue of integrity and honesty in all aspects of their work as both got the weighted mean. of 4 41 while the item that interns are reliable and imbues a sense of responsibility in handling. the tasks assigned obtained the least mean score of 4 35 with very good verbal interpretation. This only implies that our students have positive attitude and therefore fitted as frontline. employee that is worth far more than skills in the hospitality business A good training program. can develop most people to do their job very well and to satisfy the guests that come in the. establishment The best training program alone cannot maintain happiness and a positive. attitude for employees Anyone can facilitate programs to motivate people improve staff. morale and encourage a happy workplace, At all levels of operation it is better to examine each employees attitude how do they relate. to the guests co workers and managers Hire people who naturally enjoy their jobs and train. them for success to create an environment that helps their attitude grow and thrive It s the. least expensive way to improve sales and improve morale in any organization www restaurant. hospitality com, Based on the result interns were rated excellent in reporting to work in proper attire and. following proper personal hygiene which obtained the highest mean of 4 56 followed by the. item that interns can accept miscellaneous jobs and tasks with the proper attitude without. complaining which got the weighted mean of 4 47 interpreted as very good. Table 5 Performance of the Interns in terms of Personality N 64. Weighted Verbal,Personality Rank,Mean Interpretation. 1 Report for work in proper attire and 4 56 Excellent 1. follows proper personal hygiene, 2 Exercise self confidence and comfortable 4 44 Very Good 3 5.
in airing his her problems and difficulties,with his her supervisor. 3 Flexible in work and in dealing with people 4 34 Very Good 5. 4 Accepts miscellaneous jobs and tasks with 4 47 Very Good 2. the proper attitude without complaining, 5 Shows interest and pride with the task 4 44 Very Good 3 5. assigned to his her,Composite Mean 4 44, Legend 4 50 5 00 Excellent 3 50 4 49 Very Good 2 50 3 49 Good 1 50 2 49 Fair 1 00. www hrmars com, International Journal of Academic Research in Business and Social Sciences. June 2014 Vol 4 No 6,ISSN 2222 6990, Interns can exercise self confidence and comfortable in airing his her problems and difficulties.
with their supervisor and shows interest and pride with the task assigned to them both got. the weighted mean of 4 44 while interns can practice flexibility in work and in dealing with. people obtained the least mean score of 4 34, This implies that students have practiced wearing proper attire or proper uniform in the. university Following the policy of wearing uniform helps the student to maintain what they. usually wear to be more pleasing to all the people they mingle with specially in the field of. hospitality business when they are working as frontline staff or employee. The first component of appearance is proper attire Proper attire maintains our professional. image The second component of appearance is the area of grooming and hygiene In this area. people seek to achieve the standards of the traditional business environment This only shows. that the students are applying what they have learned and practiced in the university of. wearing proper uniform www mindtools com, Faculty regularly remind students that they should be flexible in their attitude and abilities. This will enhance their ability to adapt to change Faculty and students should realize that. customer service is important given that the hospitality sector is customer service driven and. both believe that students do demonstrate this competency The students are assessed in the. restaurants and it will be observed how they interact with the customers www waceinc org. Table 6 Relationship Between the Students Performance on Food Beverage Service Course. and Internship Performance,Internship,r value p value Decision Interpretation. Performance,Knowledge 0 044 0 810 Accepted Not Significant. Skills 0 056 0 761 Accepted Not Significant,Attitude 0 136 0 458 Accepted Not Significant.
Personality 0 149 0 416 Accepted Not Significant,Legend Significant at p value 0 05. Based on the table the computed r values indicate almost negligible correlation and the. resulted p values were all greater than 0 05 level of significance thus the null hypothesis of no. significant relationship between the students performance of food beverage service course. and their internship performance is accepted This means that there is no significant. relationship that exists between the treated variables meaning that the interns performance is. not affected by their performance in school, Training performance of the interns in terms of knowledge skills attitude and personality were. rated as very good by the supervisors and managers of the of the Food Beverage Department. of the restaurant and hotel where they had undergone their training Actual performance is. based on the training orientation given by the business establishment where they are. www hrmars com, International Journal of Academic Research in Business and Social Sciences. June 2014 Vol 4 No 6,ISSN 2222 6990, deployed Students who obtained low academic performance have the possibility of attaining. high internship evaluation Skills and knowledge acquired from the school were enhanced as. they apply it in the workplace, The result implies that performance of the students in the Food and Beverage Course does not.
have relationship or effects in the performance evaluation of the interns because manager or. immediate supervisors basis for the evaluation of the interns were the actual output or. performance they have on the duration of the training They were evaluated based. accomplishment of the day to day activities that were assigned to them. Table 7 Plan of Action,Objective Activities Duration. Knowledge A Continuous implementation of From 1st, To understand the Outcomes Based Curriculum OBE in semester of. operating procedures and all courses specially the professional First year. techniques courses such as Principles of Food until first. Hygiene and Sanitation Principles of semester of,Food Preparation Food and Beverages Second Year. Service Operations and Bartending,Service Operation Housekeeping. Services and Front Office Services,B Communication Skills Seminar 5 days.
Skills A Training seminar on the specific area 5 days each. To work efficiently and to be assigned to each trainee program. accurately 1 Food and Beverage Services,2 Housekeeping Services. 3 Front Office Services,B NC II Certification from TESDA for. Food and Beverage Services 1 day per,Attitude Seminar on Improvement of Attitude or. To be reliable and imbues Discuss the Ways to Improve Attitude 2 days. a sense of responsibility in during the Orientation before deployment. handling the tasks assigned, Personality Personality Development Seminar 2 days. To be flexible in work and Or Interpersonal Skills Seminar. in dealing with people,Conclusions, Students have satisfactory academic performance rating in the course Food and Beverage.
Services The interns obtained the highest very good performance evaluation rating in. www hrmars com, International Journal of Academic Research in Business and Social Sciences. June 2014 Vol 4 No 6,ISSN 2222 6990, personality followed by attitude knowledge and skills There is no significant relationship. between the performance in Food and Beverage Service Course and the training. performance of interns in the Food and Beverage Department of the restaurant and hotel. performance of the interns in the Food and Beverage course were only satisfactory but the. training performance were rated as very good,Recommendations. The College of International Tourism and Hospitality Management CITHM of LPU Batangas. may enhance the curricular program and existing activities in preparation for the deployment of. interns to different establishments such as Personality Development Seminar English. proficiency Seminar and Pre Internship Seminar and Orientation The CITHM may continually. update the course syllabus by providing industry exposure training and seminars to hospitality. professors and continuously implement the Outcomes Based Curriculum The university may. upgrade the quality of facilities and laboratories to continuously enhance knowledge and skills. of the students necessary to have future work assignments The proposed training plan may be. implemented to enhance the knowledge skills attitude and personality of the students to. prepare them in more holistic approach to employment Evaluation form used in Food and. Beverage Services Operations Internship must be modified to obtain better results Future. studies may also be conducted using other factors or variable to further confirm the results of. this study,References, Dopson L R Nelson A A 2003 Future of Hotel Education Required program content areas. for graduates of US hospitality program beyond year 2000 part two Journal of. Hospitality Tourism Education The International Journal of Theories and Practice. Vol 15 No 3 pp 11 17, Dopson L R Tas R F 2004 A practical Approach to Curriculum development A case study.
Journal of Hospitality Tourism Education The International Journal of Theories and. Practice Vol 16 No 1 pp 39 46, Fleming Eames 2005 Student Learning in Relation to the Structure of the Cooperative. Experience Asia Pacific Journal of Cooperative Education Vol 6 No 2 26 31. Food and Beverage Services NC II Training Regulations retrieved on August 14 2013 from. http www tesda gov ph program aspx page id 29, Fournier H Ineson EM 2010 Closing the Gap between Education and Industry. Skills and Competencies Requirements for Food Service Internships in Switzerland. Journal of Hospitality Tourism Education Volume 22 Issue 4 2010 retrieved on. December 20 1012 from, http www tandfonline com doi abs 10 1080 10963758 2010 10696990 U. rpZwrSrGgA, Gursoy D Swanger N 2004 Industry Driven Model of Hospitality Curriculum for Programs. Housed in Accredited Colleges of Business Part II Journal of Hospitality. www hrmars com, International Journal of Academic Research in Business and Social Sciences.
June 2014 Vol 4 No 6,ISSN 2222 6990, Tourism Education The International Journal of Theories and Practice Vol 17 No 2. Hospitality management competencies do faculty and students concur on employability. skills Research paper retrieved on August 14 2013 from. http www waceinc org papers vancouver South 20Africa Spowart pdf. Laguador J M 2013 Engineering Students Academic and on the Job Training Performance. Appraisal Analysis International Journal of e Education e Business e Management and. e Learning 3 4 301 305, Laguador J M 2013 Developing Students Attitude Leading Towards a Life Changing Career. Educational Research International 1 3 28 33, Lyons K 2010 Room to move The Challenges of career mobility for tourism education. Journal of Hospitality Tourism Education The International Journal of Theories. and Practice Vol 22 No 1 pp 51 55, Magrogan D It s all about attitude retrieved on August 14 2013 from http restaurant. hospitality com observer all about attitude 0609, McGlothlin Jr C W 2003 OS H Internships What graduates are saying about their.
experience Professional Safety retrieved on August 14 2013 from. http www waceinc org papers vancouver South 20Africa Spowart pdf. Rutz C Lauer Globov J 2005 Assessment and Innovation One darn thing leads to another. Assessing Writing Vol 10 no 2 pp 80 89, Swanger N Gursoy D 2010 Industry Driven Model of Hospitality Curriculum for. Programs Housed in Accredited Colleges of Business e Assessment Tool e AT Part. IV Journal of Hospitality Tourism Education The International Journal of. Theories and Practice Vol 22 No 1, Teson D Ricci P 2005 Job Competency Expectations for Hospitality and Tourism. Employees Journal of Human Resources in Hospitality and Tourism Vol 4 Issue 2 pp. Urciouli B 2005 The language of higher education assessment Legislative Concern in. Global Context Indiana Journal of Global Studies 183 184. Wen Hwa Ka 2008 Training Satisfaction with Internship Programs and Confidence about. Future Careers among Hospitality Students A Case Study of Universities in Taiwan. Journal of Teaching in Travel Tourism Volume 7 Issue 4 2008 retrieved on. December 20 2013 form, http www tandfonline com doi abs 10 1080 15313220802033245 UrhVjbSrGgA. Ylagan A P Apritado J M Mendoza A Tamayo M R 2013 Effectiveness of Practicum. Program of Tourism Students in Lyceum of the Philippines University Batangas Journal. of International Academic Research for Multidisciplinary 1 7 140 149. Zhao J 2010 A current look at hospitality ad tourism in China colleges and universities. International Journal of Hospitality Management Vol 10 Issue 4 retrieved on Aug 8. 2013 from http www sciencedirect com science article pii 027843199190017C.


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