International Peer Reviewed Journal
Asian Journal of Business Governance
Business Education Section
Practicum Performance in Singapore
and the Philippines of Hospitality
Students in a State University
RUBIE ANDOY ARROYO
Liceo De Cagayan University
Date Submitted: October 21, 2010
Final Revision: November 3, 2010
Plagiarism Detection: Passed
Flesch Reading Ease: 38.12
Gunning Fog Index: 13.50
Abstract - This study was conducted to assess the level of
on- the- job training (OJT ) performance of the B.S Hotel and Restaurant Management and Food Business Management
praticumers of Central Mindanao University (CMU) at
Musuan, Bukidnon. The study had as its respondents the
16 on- campus and 26 off- campus practicumers and 10 OJT
supervisors. The statistical tools used for the analysis and interpretation of the data were the weighted mean, Pearson
Product Moment correlation coefficient, and t- test. The OJT programs have been implemented effectively, enabling the
on- and off- campus practicumers to perform well in their
jobs as evidenced by the high ratings they obtained in the
job performance evaluation by OJT supervisors. The level of
implementation of the OJT programs significantly influences
the level of job performance of the practicumers. The higher the implementation of the OJT program is, the better the level of job performance of the practicumers is also. Being so, the school and its partner companies should further intensify
the OJT programs in place to fully prepare the practicumers
for their OJT and employment afterwards. To make the OJT
Asian Journal of Business and Governance
Business Education Section
program more effective, the school should appropriately
address the identified concerns of the practicumers.
Keywords - On and Off campus practicum program for
HRM and FBM
The hospitality and tourism industry is the largest and fastest growing industry in the world. One of the most exciting aspects of the industry is that it is made up of so many different professionals (Walker 2006). The hotel and restaurant industries continue to undergo rapid growth as indicated by the number and diverse types of delivery systems that have mushroomed in the last decades. The viability of the industry lies in the ability to adopt to global changes in the economy and in the operating environment and technological advances. The greatest challenge facing the industry is the qualified manpower, with recent development making new and greater demands for hotel and restaurant workers.
A related issue of continuing concern is the kind of educational preparation related to industry work. An educational forum on current problems in the food service identifies its key role in bridging the gaps between manpower requirements and present acquired skills. The role of educational training programs is perceived as major factor in developing the competencies needed by the industry. It is imperative, therefore, that the goals of the industry and academe be integrated and unified.
The quality of education in higher education institutions in the country is one of the basic goals for national development. It is the basic foundation of an individual in facing a very competitive global labor market. As globalization unfolds, management inadequacies that have long been hidden are exposed. Competitors from every part of the world now offer vast array of products and services giving individuals many available options to choose from among the products that are found in the global market. Realizing this fact, organizations have committed to satisfy customer requirements in order to gain wider market share.
Practicum Performance in Singapore and the Philippines
of Hospitality Students in a State University
R. A. Arroyo
THEORETICAL AND CONCEPTUAL FRAMEWORK
This study is anchored on psychological theories of...