Level of satisfaction of hotel and restaurant management students Angelica O. Llagas... [et. al]

Thesis Bachelor of Technology major in Hotel and Restaurant Management University of Rizal System-Morong. 2017

EXECUTIVE SUMMARY: This study was mainly concerned with the level of satisfaction of HRM students in their barista training conducted during the school year 2016-2017. The respondents were the twenty five (25) third year students and twenty five (25) fourth year BT-HRM students in their barista training. The conditions ascertained in this study were the level of satisfaction of HRM students in their Barista training in terms of co-trainees, sanitation, schedule of training, security, skills acquired, tools and equipment's, trainer, training content, uniform and venue. The study used descriptive type of research utilizing survey questionnaire checklist in the respondents to gather the needed data. Statistical tool such as weighted mean, frequency and one-way analysis of variance (ANOVA) were used to interpret the result of the study. Responses were tallied, tabulated and interpreted. For the analysis and interpretation of data, the following findings were found out. The profile of the respondents shows that in terms of Age out of fifty (50) respondents, 60 percent was at the age bracket of 20-24 years old. In terms of sex the female respondents are more than male respondents with thirty (30) females and twenty (20) males. In terms of Year level both 3rd year and 4th year were have the same number of respondents with twenty-five (25) 3rd year and twenty-five (25) 4th year. The extent of the level of satisfaction of hotel and restaurant management students in their barista training found to have 4.59 weighted mean and verbally interpreted as very much satisfied with respect to co-trainees 4.58 weighted mean on sanitation which is verbally interpreted as very much satisfied, 4.16 weighted mean on schedule of training and verbally interpreted as much satisfied, security obtained 4.64 which is verbally interpreted as very much satisfied, 4.70 weighted mean was obtained on skills acquired and verbally interpreted as very much satisfied, tools and equipment obtained 4.59 and verbally interpreted as very much satisfied, trainer got a weighted mean of 4.69 and interpreted as very much satisfied, trainer got a weighted mean of 4.69 and interpreted as very much satisfied, 4.56 was obtained in training content, 4.53 on uniform, 4.56 on venue which were verbally interpreted as very much satisfied. There was no significant difference on the level of satisfaction of hotel and restaurant management students who went in barista training with respect to different aspects in terms of Age, Sex and year level the null hypothesis is accepted. Therefore, there is no significant difference on the level of satisfaction of hotel and restaurant management students who went in barista training. Based on the summary of findings the following conclusions were formulated; the hotel and restaurant management students who went on their barista training are all very much satisfied in all aspects. There is no significant difference on the level of satisfaction of hotel and restaurant management student after joining the barista training by experience with respect to the different aspect in terms of age, sex and year level; co-trainees, sanitation, schedule of training, security, skill acquired, tools and equipment, training content, trainer, uniform and venue. In the light of findings and conclusions drawn, recommendations were offered. The students should take all the training programs before the assessment of National Certificated because the student can gain some skills and self-confidence that will help them in the future such as technical skills, interpersonal skills, supervisory of self-management skills. They should also enhance their skills to make them more familiar in the different training programs in different aspects of hospitality industry. Further study about the level of satisfaction of hotel and restaurant management student after joining the barista training program by experience with another title and set of variables.