Thesis "Bachelor of Science in Business Administration Major in Human Resource Development Management" URS 2024

The purpose of this study was to determine the human resource acquisition practices of the food service industry in Barangay Sampaloc, Tanay, Rizal. It used quantitative research method design and utilized a total of seventy-six (76) food service Industries from Barangay Sampaloc. Questionnaire checklist was the major instrument used to gather needed data and information. It focuses on the frequency and effectiveness of the recruitment, selection, and placement. Results revealed that most of the employers are adult, female, married, attained high school level, own the business for 10 years and above. On the other hand, most employees are young adult, dominated by female, single, high school level, permanent, year below one year in service and are kitchen staff.1 Similarly, in employer recruitment, selection and placement frequency, Vacant position are posted or published in Job Street, Twitter, Facebook, bulletin board or newspapers and others, Educational qualification, job performance and work experience of application serve as bases of hiring, the existing employees of the organization recommend candidates on job openings, and employee, Vacant position are posted or published in Job Street, Twitter, Facebook, bulletin board or newspapers and others. In employer and employee selection, the hiring decision in choosing qualified employees for the vacant position is done by the managers or owner. In employer and employee placement, the company gives orientation for employee to be familiarized about organizational policies, the company sends a job confirmation via e-mail, call or text to the applicant if he is qualified for the position and the employee are given their job description (duties and responsibilities). The researchers conclude that the owners of a food industry choose the applicant even though the employee has no experience in the job he is applying for it comes to the recruitment. The top one challenge encountered in personnel selection and placement was inability of applicants to meet the standard of the food service industry. The employee also goes through proper recruitment, selection and placement.