La Consolacion College Tanauan A member of the

INTEGRATED SCHOOL DEPARTMENT Unified La Consolacion

SENIOR HIGH SCHOOL LEVEL College – South Luzon

CHAPTER I
BACKGROUND OF THE STUDY
Introduction
The TechVoc-HE senior high school students are required to take up a major
subject called food & beverage which is part of the curriculum in the K-12 Program. The
food & beverage subject focuses on topics dealing with hotel & restaurant operations
focusing on food services. The TechVoc-HE students who are possible Hospitality
Management students in College will benefit from the food & beverage subject since this
will serve as their foundation in learning the fundamentals of preparing and serving meals
and drinks which is considered as a necessity in the hospitality industry.
With the help of the major subjects offered in TechVoc-HE, the students’ skills
are enhanced and they will know which field they excel in and which field they will
eventually pursue in the future. With food & beverage as one of these major courses
offered in the TechVoc-He curriculum, it is important to know and consider what the
attitudes of the TechVoc-HE students are to measure the effectivity of the food &
beverage subject.
According to Negi (2004), food represents the largest expense in most hotels. The
food and beverage in specific and hotel industry in general, lends itself to control because
it is an instant business, and all the items sold are countable. In addition, Andrews (2008)
states that the food service industry is the fastest growing industry in the world, which
offers ample opportunities worldwide for the true professional.
Food and beverage is important and influential in the daily lives of people. It is
also a good investment for business since everyone intakes food since it is an essential in
life. The industry of food & beverage continues to grow and is wide enough for people to
get involve into it especially those who are aspiring to be professionals in the field of
food service, hotel operations and the tourism industry like students from TechVoc-HE.
This research aims to gain the insights and perceptions about the TechVoc-HE students’
attitudes towards the food & beverage subject as well as its relevance to their future
careers.

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 La Consolacion College Tanauan A member of the
INTEGRATED SCHOOL DEPARTMENT Unified La Consolacion
SENIOR HIGH SCHOOL LEVEL College – South Luzon

Review of Related Literature

Lee & Rajagopal (___) cited in Student’ Expectations and Satisfaction of a Food
& Beverage Management Course that Hoffmann (1998) explained that there is a different
curriculum for the hospitality and tourism education since some institutions place a
greater emphasis on vocational training through internships while other institutions
develop an academic approach to hospitality management. Synthetically, the common
goal of these programs is to maintain the competitiveness of the hospitality industry when
it comes to both the academic and the vocational elements. In relation to these hospitality
and tourism courses, food and beverage management courses have emphasized the
importance of practical and operational skills. Most of these hospitality management
programs incorporate food and beverage practical training opportunities to combine both
the academic and vocational elements. It can be understood that food and beverage is
relevant to the hospitality and tourism courses that’s why they have shown an importance
in the subject by adding it to their curriculum.
Once the food and beverage management students enter the real industry, they
should possess a broad variety of skills including, food marketing, menu development, a
basic understanding of the culinary arts, and knowledge of food service management in
commercial foodservice (Ladkin, 2000). Several studies connected to this have attempted
to identify the learning expectations of food and beverage management students.
Ford and Lebrunto (1995) stated experiential or practical hands-on work
experience is more preferable to the students since they believe that it is the most
effective application of the theoretical classroom content. On the other hand, some
research has found that students enrolling in foodservice operation programs are
motivated by expected occupational and career outcomes (O’Mahony et al., 2001). These
perceptions about the best learning method for food & beverage can be what the students
from TechVoc-HE think or feel as well in studying the food & beverage subject.

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 La Consolacion College Tanauan A member of the
INTEGRATED SCHOOL DEPARTMENT Unified La Consolacion
SENIOR HIGH SCHOOL LEVEL College – South Luzon

Raybould and Wilkins (2006) have summarized that gaining a broad experience
in food and beverage operation management, developing basic skills and knowledge of
cooking, staying current with new technological advances, and developing
communication skills are the main expectations of the students in learning food and
beverage.
Therefore, when students have high expectations on the food and beverage
management course and if they are fulfilled with their learning experience, they will have
higher satisfaction from the subject. In addition, Winsted (2000) stated that if universities
know what their students think about the offered services and subjects, they may be able
to incorporate and adjust their services to a certain degree that would give a positive
impact on the perceptions of the students in the service quality and their level of
satisfaction as well.
The reviewed information will be beneficial in learning about the hospitality and
tourism industry and how they relate to the study of food & beverage. It is also helpful in
learning how students involved in hospitality management like the students from
TechVoc-HE students think and feel about the food & beverage subject. It is evident that
most students have different opinions, perceptions, attitudes & insights about the food &
beverage subject which corresponds to the TechVoc-HE senior high school students of
La Consolacion College Tanauan. It is explained in the study that there are different ways
in how the students perceive the subject like in terms of the best way to learn from the
subject, their expectation about the subject, and the impact of the subject to their future
careers.

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 La Consolacion College Tanauan A member of the
INTEGRATED SCHOOL DEPARTMENT Unified La Consolacion
SENIOR HIGH SCHOOL LEVEL College – South Luzon

Conceptual Framework

Food &
Beverage

Attitudes of
TechVoc-HE
students

Effective Amount of Significance to

teaching method learning the future careers
Figure 1: Conceptual Framework
The conceptual framework shows that the food & beverage subject is the main
topic of this research and the researchers are identifying the attitudes of the TechVoc-HE
students towards the subject. Under the attitudes, the effective teaching method for food
& beverage, the amount of learning of the students towards the subject and the
significance of the subject to the TechVoc-HE students’ future careers are also important
factors that the researchers are studying and identifying in the research.

Statement of the Problem

These are the factors involving the attitudes of TechVoc-HE students towards the
food & beverage subject. The researchers are conducting a study to identify the student's
emotions and thoughts about the food & beverage subject. Specifically, the study
provides answers to the following questions:
1. What are the attitudes of the TechVoc-HE students towards the Food & Beverage
subject?
2. What is the most effective method of teaching the Food & Beverage subject?
3. How much have the students learned from the topics of Food & Beverage?
4. How significant are the topics in Food & Beverage to the TechVoc-HE students' future
careers?

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 La Consolacion College Tanauan A member of the
INTEGRATED SCHOOL DEPARTMENT Unified La Consolacion
SENIOR HIGH SCHOOL LEVEL College – South Luzon

Significance of the Study

This study aids specific people in the community and gives them benefits
regarding the study. It is beneficial to the following:
Students - This study is beneficial to students, especially those who are taking up Food
& Beverage who are interested in involving themselves and pursuing the food industry.
This study may also serve as reference for future research regarding this topic
Teachers - This study is helpful to teachers especially those who are teaching Food &
Beverage in determining the effectivity of the subject to the students. The teachers may
also gain insights on how to teach the subject to the students more effectively.

Scope & Delimitation

This study focused on the attitudes of TechVoc-HE students towards the Food &
Beverage subject which is one of the major subjects in the TechVoc-HE strand part of the
K-12 curriculum.
The study's main purpose is for the researchers to learn and discover the attitudes
of the TechVoc-HE students towards the subject and the effectivity of the subject to the
TechVoc-HE students.
The researchers gathered information through survey questionnaires to be
answered by TechVoc-HE senior high school students from Our Lady of Medjugorje,
Our Lady of Mt. Carmel & Our Lady of Pillars.

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 La Consolacion College Tanauan A member of the
INTEGRATED SCHOOL DEPARTMENT Unified La Consolacion
SENIOR HIGH SCHOOL LEVEL College – South Luzon

Definition of Terms
For further understanding of the study, the following terms will be used.
Attitude – A feeling or way of thinking about someone or something and affects a
person’s behavior
Food & Beverage – Is the main element of a restaurant. It also refers to the subject taken
by Hospitality Management students
Hospitality Industry – Is a broad category of fields within service industry that includes
lodging, event planning, theme parks, transportation, cruise line, and additional fields
within the tourism industry
Hospitality Management – Is the study of the hospitality industry. A degree in the
subject may be awarded either by a university college dedicated to the studies of
hospitality management.
TechVoc-HE – A strand in the K-12 curriculum focusing and specializing on the
development of senior high school students in the field of the hospitality industry.
Tourism – Refers to travel for pleasure or business, also the theory and practice of
touring, the business of attracting, accommodating, and entertaining tourists, and the
business of operating tours

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 La Consolacion College Tanauan A member of the
INTEGRATED SCHOOL DEPARTMENT Unified La Consolacion
SENIOR HIGH SCHOOL LEVEL College – South Luzon

CHAPTER II
METHODOLOGY
Research Design
In this study, the researchers are using a descriptive type of research to identify
and determine the attitudes of TechVoc-HE students towards the food & beverage
subject. According to Shields, Patricia & Rangarajan (2013), descriptive research’s main
goal is to describe data and characteristics about what is being studied. They also
describe it as statistical research wherein it studies frequencies, averages, and other
statistical calculations. Even if descriptive research is highly accurate, it does not find out
the cause behind the answers. With this being said, the researchers used descriptive
research to gather numerical data in the research and interpret or describe them but will
no longer study the reasons why the respondents gave the data they have provided.

Research Venue
The researchers are conducting a research at La Consolacion College Tanauan,
located in A. Mabini Avenue, Brgy. Poblacion 1, Tanauan City, Batangas. The
researchers conducted a study in the said venue because there are senior high school
TechVoc-HE students in La Consolacion College Tanauan that are taking the Food &
Beverage subject and are capable of serving as the respondents of the research conducted.

Research Population
The researchers conducted a survey to the senior high school students from the
TechVoc-HE strand, particularly in the sections of Our Lady of Medjugorje, Our Lady of
Mt. Carmel & Our Lady of Pillars. The researchers chose these sections because they are
under the TechVoc-HE and are taking the Food & Beverage subject. The researchers
chose 40 respondents from the said sections and randomly selected participants to answer
the survey questionnaires. The researchers selected 20 participants from Our Lady of
Medjugorje, 10 participants from Our Lady of Mt. Carmel and 10 participants from Our
Lady of Pillars.

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 La Consolacion College Tanauan A member of the
INTEGRATED SCHOOL DEPARTMENT Unified La Consolacion
SENIOR HIGH SCHOOL LEVEL College – South Luzon

Research Instrument
Questionnaires were designed to measure the attitudes of TechVoc-HE students
towards the Food & Beverage subject. A series of close-ended questions were designed
for each dimension to measure the respondents’ degree of agreement or disagreement
with various statements designed to assess relevant attitudes. Likert type scale with five
categories: 5 strongly agree, 4 agree, 3 neutral, 2 disagree & 1 strongly disagree, were
used in measuring some of the respondents’ answers in the survey. To get the percentage
of the population, the researchers used random sampling where the respondents are
randomly selected in the whole population.

Statistical Treatment
To interpret the data effectively, statistical treatment is essential in order to make
use of the data in the right form. The researchers will be identifying the weighted mean,
population mean and the mode as statistical treatment methods in this research.

1. Average Weighted Mean

Formula: X = Fx
N
X is equal to mean and the frequency of the weight of each item will be divided to
the number of respondents.
2. Population Mean
Formula: µ = ∑x
N
Mean is equal to summation of x divided to the total number of the population.
This formula is used to get the population mean.
3. Mode
Mode is a statistical term that refers to the most frequently occurring number
found in a set of numbers. The mode is found by collecting and organizing the data in
order to count the frequency of each result. The result with the highest occurrences is the
mode of the set.

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 La Consolacion College Tanauan A member of the
INTEGRATED SCHOOL DEPARTMENT Unified La Consolacion
SENIOR HIGH SCHOOL LEVEL College – South Luzon

CHAPTER III
REPRESENTATION AND INTERPRETATION OF DATA
The researchers interpreted the data that has been gathered from the close-ended
survey questionnaires which have undergone statistical treatment which is the average
weighted mean, population mean and mode. The data have been collected and have
passed through deep analysis and application of the proper method to get the accurate
answer from the gathered data itself. The researchers chose 40 respondents from the three
sections of the senior high school TechVoc-HE track in La Consolacion College
Tanauan. Figures 2-4 answers the 1st statement of the problem, figure 5 answers the 2nd
statement of the problem, figures 6-9 answers the 3rd statement of the problem & figures
10-11 answers the 4th statement of the problem.

Activeness of Students in Studying Food & Beverage

Strongly disagree Disagree Neutral Agree Strongly agree

24

9
5
2
0

Statement 1

Figure 2: Activeness of Students in Studying Food & Beverage

Figure 2 contains statement 1 from the survey questionnaire that is in Likert type
scale. With a total population of 40 respondents, this statement was rated in accordance to
the level of agreement of the respondents with 5 or “strongly agree” as the highest answer
and 1 or “strongly disagree” as the lowest answer.
In statement no. 1 which is “I am active in studying Food & Beverage”, most of
the respondents or 24 of them, answered “agree”, 9 of them answered strongly agree, 5 of
them answered strongly disagree, 2 of them answered neutral and none of them answered
disagree. The data shows that most of the TechVoc-HE students are active in studying the
food & beverage subject.

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 La Consolacion College Tanauan A member of the
INTEGRATED SCHOOL DEPARTMENT Unified La Consolacion
SENIOR HIGH SCHOOL LEVEL College – South Luzon

Satisfaction of the Students with their Acquired

Knowledge in Food & Beverage
Strongly disagree Disagree Neutral Agree Strongly agree

21

10

4 4
1

Statement 2

Figure 3: Students’ Satisfaction with their Acquired Knowledge in Food & Beverage
Figure 3 contains statement 2 from the survey questionnaire that is in Likert type
scale. With a total population of 40 respondents, this statement was rated in accordance to
the level of agreement of the respondents with 5 or “strongly agree” as the highest answer
and 1 or “strongly disagree” as the lowest answer.
In statement no.2 which is “I am satisfied about my acquired knowledge in Food
& Beverage”, most of the respondents or 21 of them answered “agree”, 10 of them
answered “strongly agree”, 4 of them answered “neutral” and “disagree” and 1 of them
answered “strongly disagree”. The data shows that most of the TechVoc-HE students are
satisfied with their acquired knowledge in the food & beverage subject.

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 La Consolacion College Tanauan A member of the
INTEGRATED SCHOOL DEPARTMENT Unified La Consolacion
SENIOR HIGH SCHOOL LEVEL College – South Luzon

Level of Difficulty of Food & Beverage

Easy Moderate Hard

12%
23%

65%

Figure 4: Level of Difficulty of Food & Beverage

Figure 4 represents question no. 8 in the survey which is “What is the level of
difficulty in studying Food & Beverage?” and base from the result of the survey, 5 out of
40 or 12% of the respondents answered “Easy”, 26 out of 40 or 65% of the respondents
answered “Moderate”, and 9 out of 40 or 23% of the respondents answered “Hard”. The
pie graph represents that most of the respondents rated the level of difficulty of the Food
& Beverage subject as “Moderate” followed by “Hard” then lastly, “Easy”. The data
presented proves that most of the students of TechVoc-HE students perceive the Food &
Beverage subject with moderate difficulty.

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 La Consolacion College Tanauan A member of the
INTEGRATED SCHOOL DEPARTMENT Unified La Consolacion
SENIOR HIGH SCHOOL LEVEL College – South Luzon

Teaching Methods (TM) Weighted Mean Rank

Discussions 2.3 4th

Quiz & Exams 2.4 3rd
Group Activities 2.6 2nd
Performance Tasks 2.9 1st
Figure 5: Most Effective Teaching Method for the Food & Beverage Subject
1-Lowest
4-Highest
Figure 5 contains the data in question no. 9 in the survey questionnaire wherein
the respondents were asked to rank the most effective teaching method for them in
learning the topics of Food & Beverage with 1 as the lowest and 4 as the highest. The
value of the mean is multiplied to the number of answer per teaching method for each
ranking and they are added, after which, they will be divided to the number of
respondents in order to get the weighted mean. In the table, it can be seen that most of the
respondents ranked “Discussions” as 1 or the lowest ranking and the weighted mean for
this teaching method is 2.3. For the “Quiz & Exams”, the most frequent ranking for this
teaching method is both 3 and 2 and the weighted mean for this is 2.4. For the “Group
Activities”, the most frequent ranking is both 3 and 2 as well and the weighted mean is
2.6. Lastly, for the “Performance Task”, most of the respondents ranked this teaching
method as 4 or the highest ranking and the weighted mean is 2.9.
Overall, “Performance Tasks” is in the 1st place in the final ranking since it gained
the highest weighted mean, followed by “Group Activities” as 2nd, “Quizes & Exams” as
3rd and lastly “Discussions” as the last. The data shows that Performance Task is the most
effective teaching method in teaching the food & beverage subject.

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 La Consolacion College Tanauan A member of the
INTEGRATED SCHOOL DEPARTMENT Unified La Consolacion
SENIOR HIGH SCHOOL LEVEL College – South Luzon

Learnings in History of Food & Beverage

Strongly disagree Disagree Neutral Agree Strongly agree

13
12
11

3
1

Statement 5

Figure 6: Learnings in History of Food & Beverage

Figure 6 contains statement 5 from the survey questionnaire that is in Likert type
scale. With a total population of 40 respondents, this statement was rated in accordance to
the level of agreement of the respondents with 5 or “strongly agree” as the highest answer
and 1 or “strongly disagree” as the lowest answer.
In statement no. 5 which is “I have learned a lot in the History of Food &
Beverage”, most of the respondents or 13 of them, answered “Strongly agree”, 12 of
them answered “agree”, 11 of them answered “Neutral”, 3 of them answered “Strongly
disagree and 1 of them answered “Disagree”. The data shows that the students strongly
agree that they have learned a lot in the history of food & beverage.

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 La Consolacion College Tanauan A member of the
INTEGRATED SCHOOL DEPARTMENT Unified La Consolacion
SENIOR HIGH SCHOOL LEVEL College – South Luzon

Learnings in Types of Restaurants

Strongly disagree Disagree Neutral Agree Strongly agree
19

11

4 4
2

Statement 6

Figure 7: Learnings in Types of Restaurants

Figure 7 contains statement 6 from the survey questionnaire that is in Likert type
scale. With a total population of 40 respondents, this statement was rated in accordance to
the level of agreement of the respondents with 5 or “strongly agree” as the highest answer
and 1 or “strongly disagree” as the lowest answer.
In statement no. 6 which is “I have learned a lot in the Types of Restaurants”,
most of the respondents or 19 of them answered “Agree”, 11 of them answered “Strongly
agree”, 4 of them answered “Neutral” and “Strongly disagree” and 2 of them answered
“Disagree”. The data shows that most of the TechVoc-HE students agree that they have
learned a lot in the types of restaurants.

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 La Consolacion College Tanauan A member of the
INTEGRATED SCHOOL DEPARTMENT Unified La Consolacion
SENIOR HIGH SCHOOL LEVEL College – South Luzon

Learnings in Types of Food Services

Strongly disagree Disagree Neutral Agree Strongly agree

17
14

6
2 1

Statement 7

Figure 8: Learnings in Types of Food Services

Figure 8 contains statement 7 from the survey questionnaire that is in Likert type
scale. With a total population of 40 respondents, this statement was rated in accordance to
the level of agreement of the respondents with 5 or “strongly agree” as the highest answer
and 1 or “strongly disagree” as the lowest answer.
In statement no. 7 which is “I have learned a lot in the Types of Food Services”,
most of the respondents or 17 of them answered “Agree”, 14 of them answered “Strongly
agree”, 6 of them answered “Neutral”, 2 of them answered “Strongly disagree” and 1 of
them answered, “Disagree”. The data shows that most of the TechVoc-HE students agree
that they have learned a lot in the types of food services.

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 La Consolacion College Tanauan A member of the
INTEGRATED SCHOOL DEPARTMENT Unified La Consolacion
SENIOR HIGH SCHOOL LEVEL College – South Luzon

Food & Beverage Topics

History of Food & Beverage Job Descriptions of Food & Beverage
Napkin Folding Flower Arrangement
Table Setting Wine Serving
Types of Restaurants Types of Food Services
Types of Beverages
1
2
3.5 3.5 20
19
16 16
14 14
12

Figure 9: Food & Beverage Topics Most Relevant to the Students

Figure 9 represents question no.10 in the survey, “Which topics from Food &
Beverage do you consider as the biggest and most relevant learning to you as a TechVoc-
HE student?” The respondents were asked to choose the top 3 from the following topics.
Mode was used in order to identify which answer occurs more frequently.
Based on the survey results, most of the respondents with 20 out of 40 or 16% of
them answered “Types of Food Services”, 19 out of 40 or 15% of the respondents
answered the “History of Food & Beverage” and both “Table Setting” & “Wine Serving”
both received 16 out of 40 or 11% votes making these topics the most relevant topic for
the TechVoc-HE senior high school students and are considered as the biggest learning
for the TechVoc-HE students as well.

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 La Consolacion College Tanauan A member of the
INTEGRATED SCHOOL DEPARTMENT Unified La Consolacion
SENIOR HIGH SCHOOL LEVEL College – South Luzon

Effectiveness of the Subject to the Students as Future

Hospitality Industry Workers
Strongly disagree Disagree Neutral Agree Strongly agree
18

12
7
3
0

Statement 3

Figure 10: Effectiveness of the Subject to the Students as Future Workers

Figure 10 contains statement 3 from the survey questionnaire that is in Likert type
scale. With a total population of 40 respondents, this statement was rated in accordance to
the level of agreement of the respondents with 5 or “strongly agree” as the highest answer
and 1 or “strongly disagree” as the lowest answer.
In statement no. 5 which is “The study of Food & Beverage is effective to me as a
future worker or personnel of the hospitality industry”, most of the respondents or 18 of
them answered “Agree”, 12 of them answered “Strongly agree”, 7 of them answered
“Neutral”, 3 of them answered “Strongly disagree” and none of them answered
“disagree”. The data shows that most of the TechVoc-HE students find the food &
beverage subject effective for them as future hospitality industry workers or personnel.

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 La Consolacion College Tanauan A member of the
INTEGRATED SCHOOL DEPARTMENT Unified La Consolacion
SENIOR HIGH SCHOOL LEVEL College – South Luzon

Usefulness of the Students' Knowledge in Food &

Beverage in their Future Careers
Strongly disagree Disagree Neutral Agree Strongly agree
18
16

3 2
1

Statement 4

Figure 11: Usefulness of the Knowledge in the Subject to the students’ Future
Careers
Figure 11 contains statement 4 from the survey questionnaire that is in Likert type
scale. With a total population of 40 respondents, this statement was rated in accordance to
the level of agreement of the respondents with 5 or “strongly agree” as the highest answer
and 1 or “strongly disagree” as the lowest answer.
In statement no. 4 which is “My knowledge in Food & Beverage will be useful in
my future career”, most of the respondents or 18 of them answered “Strongly agree”, 16
of them answered “Agree”, 3 of them answered “Strongly disagree”, 2 of them answered
“Neutral”, 1 of them answered “Disagree”. The data shows that most of the TechVoc-HE
students strongly agree that the knowledge of the food & beverage is useful to their future
careers.”

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 La Consolacion College Tanauan A member of the
INTEGRATED SCHOOL DEPARTMENT Unified La Consolacion
SENIOR HIGH SCHOOL LEVEL College – South Luzon

CHAPTER IV
CONCLUSION & RECOMMENDATION
The data gathered from the research conducted will serve as the guide for the
researchers to create conclusions and give recommendation with regards to the study.

Conclusions
The following information and data seen in this part are the data gathered by the
researchers from the respondents. These information and data are used to justify the
conclusions constructed by the researchers.
1. The TechVoc-HE students in general are active in studying the Food & Beverage,
they are also satisfied with their acquired knowledge in the subject and they find
the subject as moderately difficult. These are the data gathered in the research that
answers what the attitudes of the TechVoc-HE students are towards the Food &
Beverage subject.
2. The TechVoc-HE students prefer having performance tasks or practical hands-on
activities rather than discussions, quiz & exams and group activities with regards
to the Food & Beverage subject. Performance task is considered as the most
effective method of teaching for the Food & Beverage subject.
3. The TechVoc-HE students have generally learned a lot in the fundamental topics
of Food & Beverage like the history of food & beverage, types of restaurants, and
types of food services. The TechVoc-HE students generally consider the types of
food services, history of food & beverage, table setting and wine serving as their
biggest learning in the Food & Beverage and they consider these as the most
relevant topic for them as TechVoc-HE students.
4. The study of Food & Beverage is considered as effective to the careers of the
TechVoc-HE students as hospitality industry personnel. It is even considered
useful even to their future careers that may not involve the hospitality industry.
These data explains how significant the study of Food & Beverage and its topics
are to the future careers of the TechVoc-HE students.

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 La Consolacion College Tanauan A member of the
INTEGRATED SCHOOL DEPARTMENT Unified La Consolacion
SENIOR HIGH SCHOOL LEVEL College – South Luzon

Recommendation
These are the recommendation of the researchers about the research conducted
about the attitudes of the TechVoc-HE students towards the Food & Beverage subject
with the data collected from the research.
This research could be used by the teachers or instructors of the Food & Beverage
subject in order to gain insights on how the students perceive the subject and how they
feel about the subject as well. That way, the teachers or instructors can formulate and
come up with better teaching strategies or methods to make the study of the subject more
interesting and helpful to the learning process of the students.
This research may also be used as a reference material to the students who are
under the field of the hospitality industry and also to those who are interested in the Food
& Beverage subject and its impact to those who are learning it as well.
An in-depth and more detailed research should be conducted in order to learn
more about the effects and significance of the study not just to the students but also to
other people. It is advised to conduct another research that may be similar to this research
but at a different locale since the attitudes of the students have variations in the data that
could be acquired and there are also other factors to be considered like where the subject
is being taught and how the teacher or instructor teaches the subject.

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INTEGRATED SCHOOL DEPARTMENT Unified La Consolacion
SENIOR HIGH SCHOOL LEVEL College – South Luzon

Bibliography:

Andrews, S. (2008). Textbook of Food & Beverage Management. New Delhi: Tata
McGraw-Hill Publishing Company Limited

Ford, R. & LeBrunto, S. (1995). Management education in the USA – How much
practical hotel management education is necessary? International Journal of
Contemporary Hospitality Management, 7(5), 1-4.

Hofmann, S. (1998). New opportunities for tourism and tourism education. Tourism and
Economy, July, 115-116.

Ladkin, A. (2000). Vocational education and food and beverage experience: Issues for
career development. International Journal of Contemporary Hospitality
Management, 12(4), 226-223.

Lee, J. Y. & Rajagopal, L. (___). Student’ Expectations and Satisfaction of a Food &
Beverage Management Course. Retrieved on September 14, 2017 from:
https://scholarworks.umass.edu

Negi, J. (2004). Food & Beverage Management and Cost Control. New Delhi: Kanishka
Publishers, Distributors

O’Mahony, G.B., McWilliams, A.M., & Whitelaw, P.A. (2001). Why students choose a
hospitality degree program. The Cornell Hotel and Restaurant Administration
Quarterly, 42(1), 92-96.

Raybould and Wilkins (2009). Digest of Education Statistics 2008. Retrieved on July 14,
2010 from http://nces.ed.gov/pubs2010.pdf

Shields, Patricia & HassanTajalli, (2006). Intermediate Theory: The Missing Link in
Successful Student Scholarship. Journal of Public Affairs Education Vol. 12, No.
13, 313-334

Winsted, K. F. (2000). Service behaviors that lead to satisfied customers. European

Journal of Marketing, 34(3/4), 39-417.

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INTEGRATED SCHOOL DEPARTMENT Unified La Consolacion
SENIOR HIGH SCHOOL LEVEL College – South Luzon

Greetings of Peace!
We are TechVoc-HE students of Our Lady of Medjugorje from La Consolacion College
Tanauan. We are conducting a survey research entitled Attitudes of TechVoc-HE
students towards the Food & Beverage subject.
Kindly answer the following questions accurately and honestly. Thank you!

Bandivas, Kenji

Canobas, Lopito

Vivas, Jose Arielle

Noted by:

Mrs. Rosalita Ilagan

Research Instructor
__________________________________________
Name: __________________________________
Section: ________________________________
Age: ______ Sex: _________

Direction: Answer the following items by checking the column corresponding to your
answer
1 – Strongly disagree
2 – Disagree
3 – Neutral
4 – Agree
5 – Strongly agree

Statements: 1 2 3 4 5
1. I am active in studying Food &
Beverage.

2. I am satisfied about my
acquired knowledge in Food &
Beverage.

3. The study of Food & Beverage

is effective to me as a future
worker or personnel of the
hospitality industry.

4. My knowledge in Food &

Beverage will be useful in my
future career.

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 La Consolacion College Tanauan A member of the
INTEGRATED SCHOOL DEPARTMENT Unified La Consolacion
SENIOR HIGH SCHOOL LEVEL College – South Luzon

1 2 3 4 5

5. I have learned a lot in the

History of Food & Beverage.

6. I have learned a lot in the

Types of Restaurants.

7. I have learned a lot in the

Types of Food Services.

8. What is the level of difficulty in studying Food & Beverage?

______ Easy
______ Medium
______ Hard

9. Which method of teaching is most effective for you in learning the topics in Food
& Beverage? Rank your answers from 1 to 4. (1 as the lowest and 4 as the
highest.)
______ Discussions
______ Quiz & Exams
______ Group Activities
______ Performance Tasks

10. Which topics from Food & Beverage do you consider.as the biggest and most
relevant learnings to you as a TechVoc-HE student? Choose only (3) from the
following topics.
Put a check on the blanks corresponding to your answers.
_____ History of Food & Beverage
_____ Job Descriptions of Food & Beverage
_____ Napkin Folding
_____ Flower Arrangement
_____ Table Setting
_____ Wine Serving
_____ Types of Restaurants
_____ Types of Food Services
_____ Types of Beverage

Appendix 1: Survey Questionnaire

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