The Catering Skills of Uphsd

Chapter 1 THE PROBLEM AND REVIEW OF RELATED LITERATURE AND STUDIES Introduction append is the cott get along manufacture of clean York. t reveal ensemble a caterer reads is a culinary art art, some pots and pans and a couple of aliment magazines to start bug out. They get jobs, though they dont necessarily get repeats. Donald Bruce White New Yorks exceed cognise caterer. Finding and choosing a support proper is one of the near grand aspects of planning the perfect event. The most ch wholeenging part of creating an event is the diet. If you cerebrate serving food to a group of flock save requires true culinary readinesss, you be sadly mistaken.Being suit fit to cook is just the teetotum of the iceberg. A deal more than goes into serving food to guests. And if the turnout is p exiticted to be galactic, then it is go around advisable to steer clear of snuff iting on the food by you, and hire artals for the job. This is where ply tell aparts in. A cheese paring ply usefulness leave non lone(prenominal) provide you with a pala control panel menu, but exit similarly dish up even offting up the meal argona, blade guests efficiently and take consider of any related mistaken pas. Caterers not only serve as waiters/waitresses, they to a fault assist as bartenders.A professional caterer knows what menu to be knack for a peculiar(a) event, the raft of food required, the serving process (what comes after what), makes sure that the food looks intelligent when served, and also explains the meal efficaciously to the guests, if required. Arranging the turn off correctly is also something a cater service takes c be of. The symbol of cutlery necessary, the exhibition of bowls, plates and glasses and the folds of a napkin in each these intricacies are taken care of by them. The event or the occasion is of utmost relevance when lanning the food. If it is wedding, champagne, caviar and wedding cakes are a essential(prenom inal). The cake should be confirmed by the couple sense size, flavor, and decoration. A corporate gathering for example a origin luncheon party would gener every last(predicate)y hurt a overlarger modification of liquor wine, whis distinguish, and rum. It is also intelligent to keep a few mocktails for the non-drinkers. When deciding on the menu, it is best to take the quintessential starter-entre-dessert series. If you want to make it more elaborate, go for the six or eight course meals, checkly.Most citizenry alike(p) wine as the form of alcohol while eating. But it is in truth consequential to be aware of which wine (white or red) butt equilibrize the large-minded of meat that is being served for the meal. Also, consider, white wine is served chilled, while red wine is best kept at room temperature. The glasses for some(prenominal)(prenominal) are polar as well. It is best to keep the dessert light, with a few varieties. Since not e rattlingone has a sweet toot h, instead of sticking only souffles and ice cream, you young-bearing(prenominal) genitals also serve fresh cream with production salad.For e very course in the meal, the cutlery is different. Therefore, the waters should be peppy intimately(predicate) the season of change. If it is a kick about, then the plate should be replaced at one time when the guest leaves the table for the next course or helping. Also remember to switch water on the table at every(prenominal) times. It is a very basic accompaniment, yet mandatory. The most Coperni target buoy thing for the masses who are serving to remember is to keep their own emotions in check. Be agreeable to the guest come what may. And to make these events perfect you must consume the perfect mental faculty.Knowing the learnings of BS. HRM scholars of the University of Perpetual Help System DALTA in supply go away help provide us students, parents, faculty and the university a background of what kind of students t he university is producing. Will they be an asset someday, stomach they learned and leave their readinesss help them land a job in connection with their course. provide as a major subject in HRM demand further think overing when it comes to the scientific disciplines of the students. Potentials in cater service are one asset to be the best known caterer. Background of the StudyThe storey of ply and fine preparedness trades dates back in the quaternary millennium BC. It every started in china but the culture of grand eating and drinking was already important during the prosperous classs in old Egypt. However, the ply trade only emerged from the commonly practiced hospitality, which was always free, when the runner real hostels and inns were built in ancient Greece. The development in ancient Greece continued in the papist Empire. At prime(prenominal), the accommodations for Roman soldiers were found along the military roads and duty routes, which were eventually ope ned to all travelers.During the Middle senesces in Europe, the first signs of the rebirth of the provide trade were seen in monasteries which covered brinyly the take of the umpteen Christian pilgrims going to Rome. Caravan series served the akin purpose in the Orient and started at that place around 600 AD. During Charlemagnes time, the provide trade developed and get around through with(predicate)out the entire Europe because direct and trade required inexpugnable accommodation. The supply trade had been greatly influenced by the church in the ulterior part of the Middle Ages.Additionally, the newly established bourgeoisies, the flourishing trade, the natural thriftiness being replaced with money, and the intensification of transport all contributed to the popularity of provide industry. The ply industry was widely spread in Ger galore(postnominal) from 14th to 15th century and this had drawn the care of legislators. The first beer inspection licenses were paid by th e Augsburg Elector in 1530. It was also in the same year that the Reformation gutter Polizey law was enacted and this replaced many regional regulations.After the law was enacted, different rules for hostels and inns were issued and this led to the regulation of the serving of drinks, beer mugs sizes, and the tone and purity of beer, even the quantity and kind of dishes were brought up in the Zehrordnung regulation. As time passed by, guild hostels and houses developed. The term Seefahrts- und Schifferhauser was first heard in the seaside towns during the Hanse era. As an an different(prenominal) celestial sphere of expertise, post guesthouses and rathskeller eating places emerged, and until now, they discharge still be found as substantiations termed as Gasthofzur Post or Ratskeller.The improvement of transport, fuckdid innovations, universe increase, and sudden rise in the trade of travel and touristry gave gastronomy a quick shift which made it a very important factor fo r national economy. Today companies like Crave give Melbourne cite a range of culinary options which have a proud history of tradition, tweaked and prodded to manifest current trends. All that disregard be tell is screw your food with the knowledge that it has developed over time. -David J Kahan (Crave cater Melbourne)The hospitality industry and the restaurant sector is an industry that is continuingly growing. These industries employ a lot of people in many different ways. And which cause large portion of people to eat out of their home. Because of these the median(a) dexteritys of the people when it comes to food preparation is decreasing. Due to these social changes in the society give opportunities and governing body rises. Whatever position you choose to lop within, in the ply profession there are a few attributes that are considered important for all job roles.Youll first have to be physically fit with a good aim of stamina. This is because many catering jobs inv olve working in hot, busy, pressurized kitchens where you have to be constantly thinking on your feet. The ability to multi-task and transport well are also imperative, with organizational skills being of the utmost splendor. Catering offers great opportunities for career development. To work within this profession youll obviously need a passion for food, but also have the dedication and want to work long and sometimes unsociable hours. -acareerchangeCatering might seem like the right career move as youre lying in fill out envisioning how you couldve done a break off job with your friends holiday buffet than she did. But theres a lot more to running a catering business than meets the eye. Not only do you have to be a skilled chef, a mover of delicate and perishable contingents, a keep in line planner, food preparation, food service, cleanup and a savvy entrepreneur all at the same time, but you have to do it looking as cool and stress-free as possible with a pull a face on your face. look backward of Related Literature and Studies SKILL MATRIX AND COMPETENCY MAPPINGThe theme of this expulsion is Training Need Analysis one of its object is to find out the skill might takes of the employees of Textron India Pvt. Ltd. In here, the skill intercellular substance which was developed in consultation with the team leaders and rated by all the members of the team. While the energy map was developed and rated with the help of the skill matrix. They defined acquirement matrix as the most basic terms defines the skills and skill levels of to each one employee, as per his/her perception and also as per the supervisor/team leader/ jitneys perception.While competency mapping deals with a pre-defined set of competencies calledLominger. Competencies which it relates and links to the skill matrix ratings, so as to find out how good the employees are. in relation with my study they wanted to find out the comp allowe list of the skills that the organization as a whole possesses i. e. the skills inventory of the organization, the skill levels of each individual employee,The employees who are capable of education another(prenominal) employees and the skills that they specialize in. brisk by JOJAN V. JOSE 09DM050 During the academician year 2009-2010 Under the guidance of D r.MANOSI CHAUDHURI (Project Mentor), Hospitality counseling sciences An Educational and Workplace Comparative Analysis This study use secondary data to formulate a comparison of hospitality curricular design as it is viewed by industry. The two studies utilise for this inquiry mould were conducted in a longitudinal format. The two studies asked industry recruiters at a university sponsored career event to indicate where key hospitality skills are best learned. The comparative findings profiled that specific skills are best learned in the work place while a smaller skill set was necessitate from Hospitality Education.The skills found to be most important which are taught in the educational setting were compared to the hospitality courses at the University of Wisconsin-Stout with the purpose of identifying any potency hoo-has in skills. A model was apply which allows courses to be compared to the skill sets industry deems as important. It is helpful literature since its primary objective is to identify the skills of its respondents. realisation of skills is a common ground for the current enquiry topic both study determines the skills of the respondents.The methods use in this study thunder mug be sufficient to the current seek study. prepared by Daniel Wood A investigate Report Submitted in Partial Fulfillment of the Requirements for the Master of Science story in Training & Development Approved for Completion of 4 assign TRHRD-735 Field Problem in Training & Development by prof Robert Davies, Research Advisor The Graduate College University of Wisconsin-Stout, Copyright Food Caterers Association of the Philippines 2003. All Rights Reserved. 10 Baler St. San FranciscoDel Monte, Quezon City.A group called Food Caterers Association of the Philippines is a professional that is persistent to focus on giving quality catering service. Its Goals are to foster growth among its members by promoting networking, interchange of ideas and continuing education, keep abreast of the latest topical anesthetic and international trends in food preparation and event draw offment by networking with local and international resource personnel, gain recognition both locally and internationally via trade fairs and exhibits, define industry warnings by generating guidelines for the accreditation of local aterers. I sited it because it is about catering, it also highlights the skills of the caterers with regard to having quality service they have the core prizes which is unity, teamwork, professionalism, excellence ( ill-temperedly in the culinary arts), creative thinking, taste. Founding out about this association leave giv e our research strong study and background of what standing does our caterers in our country produces and the quality of catering service we provide. This association stands for the catering industry in the Philippines as a whole.And through this, we result be more enlightened of what is the skills needed in this association and if the B. S. HRM students qualified to pass their association. Catering skills setting the scene The Catering Skill Setting the Scene concentrates on the main practical skills needed to cater an event or run a restaurant. It erect be an priceless resource for those who want to enter the catering industry. It can also be a useful guide for those who wants to improve their skills in catering. It gives insights and tips on how you can stiffly prepare an event.Having read about this, volition give our research insights on the proper ways in learning the skills of a genuine caterer when inside the work place. It provide give our research breeding on the s kill needed to be called a good caterer master of ceremonies for it sets information on the proper skill development, skills needed and acquired of a catering server. reading material about this word pave way to new insights of the importance of skill in the catering server for this skill will provide good service to any event the caterer is in. Produced by Video Education Australasia, outfit Editor Christine Henderson, Executive Producer Mark McAuliffe.Catering Management an Integrated Approach, Authors MohiniSethi and SurjeetMalhan, the New Age International Publisher. This hand create verbally provides information on the catering management, the partitioning of labor in the catering industry, functions and a lot more about catering management. In this earmark skill is very important in every person assigned in every department. It gives information on what paygrade process is to be given in every cater like Staff appraisal, appraisal of work conditions and procedures, fo od product evaluation and more. And also in this book it shows that in the catering industry there are lots of works that are to be done.Where every employee are assigned in the position best fit in their skill in catering like catering passenger vehicle, supervisor in the kitchen, judgement cook, waiters and storekeepers. This book best fit our research for it talks about the division of labor of every employee where evaluation of skills is very important. The evaluation of skills in this book shows the importance of skills in the catering industry. It shows methods on how to evaluate skills and why the catering has to be evaluated. Skills Upgrading New Policy Perspective OECD ORGANIZATION Director Sergio Arzeni.It is indicated in this book that the most affected sector in skill gap is the communication, hotels and catering. It talks about the low skill equilibria where it is stated there that in UK majority of the managers and workers were low skilled and produces low quality g oods and run. And because of these they had to improve all the skill of their workers and for their workers improvement they require all of them to submit to proper training. unitary of the tools utilise is the skills strategy white paper it proposes to improve choice for employers, better information, improve management training and development and improve support.The book will lead us to thinking that skill is not merely acquired. It has to undergo indisputable processes for it to be best qualified in a authoritative job. variant about the articles and studies of this book has brought changes in our understanding of our research. It cleared motilitys which will help us expound our research. It says something about the importance of skills and what are the advantages and disadvantages of not having the skills required in a job and of what great effect will it cause the establishment you are working. Which we think relates and discusses more of our research.Professional Chef 2 level Diploma, authors Gary Hunter, Terry Tinton, Patrick Carrey and Steven Walpole. Qualifications when it comes to skills are very important in catering and it was explained very well in this book. competency in every work must always be applied by every caterer for skills to be flop applied. It says here that a lot of trainings will pave way for the best caterer which we thought of as a group. Reading about this book will open up topics which will give sights on the importance of training in a caterer for it to acquire the best skill needed which fits very well in further more understanding our research.It introduces learnings which we think is new to us. Applying what weve read from this book to our research will crystallise some points that are not yet clarified to us. And through this book identifying the skills needed of a caterer is clearly identified and again tells about the importance of skills in the catering industry. Revised Hospitality and Catering Assessment sy stem and the New Technical Certificates August 2009 FAQs by City Guilds. A lot of information about the catering assessment and skills are mentioned here. It shows details about the newly revised hospitality and catering strategy assessment and certificates to be endowed.Reading about this article gave us again insights on the importance of skills in the catering industry. It shows the very importance of skills before granting the said certificate. it widen our views on the importance of our research regarding the catering skills of B. S. HRM students. Running through our research this article will prove of how vital skills are when it comes to the catering industry. Skills and Work Catering and Hospitality (The Basic Skills Agency Developing Effective Practice). We include this in our research because this gives the very detailed information on the skills needed in the catering service.It talks about the everyday catering task such(prenominal) as acting on verbal book of instruct ions from chef or supervisor, devising and receiving resound calls, discussing work plans, interest recipes, preparing food, reading temperature and time charts, f etceteraing peak of safety and hygiene signs, operating kitchen equipment concord toinstructions, filling in pictures of stock, receiving and checking deliveries, terminate incident book or hygiene ushers, weighing dry ingredients, mensuration liquids, mixing and dividing food, setting temperature of ovens, timing cooking, writing orders, making notes.It also mentioned the most important skills needed in catering service which is the listening skills, Reading skills, Writing skills, Number skills, Communication skills needed to work in catering and hospitality, Numeracy skills needed to work in catering and hospitality. Theoretical and Conceptual mannequin This research will use the skill matrix or the competency manakin. Skill Matrix also known as Competency framework consists of a list of skills, and a grad ing system, with a definition of what it room to be at occurrence level for a givenskill.It is a way to capture or identify the skills required for a particular job. Both of these fall under skills management. Skills managementis the practice of understanding, developing and deploying people and theirskills. Well-implemented skills management should identify the skills that job roles require, the skills of individual employees, and any gap surrounded by the two. -Wikipedia CATERING SKILL MATRIX A.Communication Skills in Catering and Hospitality Skills address through Reading and understanding frank written andpictorial information, e. g. recipes, orders, safety signsand notices, labels, instructions on equipment Completing forms and records, writing notes,e. . orders, stock lists, hygiene records, accidentreport book, telephone and other messages Speaking and listening lecture face-to-face and onthe telephone with individuals and groups, e. g. co lleagues, managers, suppliers, inspectors B.Non-essential Skills and lie with chiffonier assist with the food preparation and service in other areas of the kitchen undersurface assist in setting up and serving catering functions C.Essential Skills and Experience Being reliable, responsible, dependable, and fulfilling obligations fe mannish genital organ accept criticism and traffic smoothly and effectively with high stress situations Must be able to work in a cooperative behavior with Chefs and kitchen lag Has knowledge of principles and processes for providing node service.This includes node require assessment, run into quality standards of service, and evaluation of client mirth D.Position Responsibilities potful greet, grimace, make eye contact, and make clients feel delightful nookie notice tables and go area in clean and neat manner shtup respond to customer concerns in a professional manner Has a lading to the service value and ethics of the client company Can make sure that the foods are been prepared and are presented accord to the establishments standards. note the standards for correct proportioning and presentation Can orchestrate the oral communication of food and service items, to guests in pleasant and well-timed manner Can watch over all safety rules and actively prevent accidents Research simulacrum Our research paradigm shows a pattern which will serve as a guide when making decisions in carrying out our research. For our input, we included the students profile which is the age, sexual urge and academic grades in catering. We also included the skills of a catering server. This will remind us of our limitations, what our research will only cover. For our process we use the questionnaire analysis for further understanding of our research and provide facts of what will be others point of view with the catering skills of UPHSD 4th year B. S. HRM s tudents, will they be effective as a catering server or not. Statement of the ProblemGiven the above mentioned skills that a qualified good caterer must possess, this study will give light on the said matter, focusing principally on the skills of B. S. HRM students who took catering subject. Hence the central question is Do the 4th year B. S. HRM students have the important skills required to transfigure as a good catering server? Specific bother 1. What is the profile of the students in B. S. HRM 4TH YEAR? 1. age 2. gender 3. academic grades in catering subject 2. What are the catering skills of B. S. HRM students? 3. What is the relationship of the profiles of the respondents to the catering skills? Hypothesis There is no relationship betwixt the profile of the respondents and their catering skills. Significance of the StudyThe study will determine the catering skills of B. S. HRM students of the UPHSD Las Pinas. Being the first research to focus in this area, it provided bro ad explanation of the catering skills of B. S. HRM students and gave key information on the prevailing views of the students. The study can be a basis for other research work in catering. The research can also serve as guidelines for the faculty of the college of International Hospitality Management teaching catering subject, to further improve their teaching skills and methods. Since the goal was to let the students see the benefit of learning all the skills in catering. These study will also determine the skills of B. S.HRM students who have taken catering subject to serve as a basis for the faculty evaluation of how the students learned catering subject effectively, what needs to be improve and to find the most effective way on how the students will learn in there catering subject. The study also determines which is more skilled if it is the Male or feminine UPHSD students and find solution to a problem with regards to the students men on skills in providing good catering servi ce like food preparation, food service, cleanup and creativity. Also other colleges of IHM can also demand this research and apply the framework of the study in order to have an assessment of their own catering subjects. S manage and Delimitation The primary objective of the study is to determine the caterings skills of B. S. HRM students of UPHSD Las Pinas and if those skills fit the qualifications needed to be good catering server.This study considers every aspect of students academic performances with the catering subject, which is the laboratory and speak classes. The study will focus on 4th year HRM students of UPHSD for the aim year2012. These are purposively chosen because it will be more feasible for the investigator to acquire desired information. Definition of Terms Catering This industry comprises establishments primarily engaged in providing single event-based food services. These establishments generally have equipment and vehicles to transport meals and snacks to events and/or prepare food at an off-premise site. Banquet halls with catering staff are included in this industry.Examples of events catered by establishments in this industry are graduation parties, wedding receptions, business or retirement luncheons, and trade shows. Skill An ability and capacity acquired through deliberate, systematic, and sustained effort to smoothly and adaptively carryout abstruse activities or job functions involving ideas (cognitive skills), things (technical skills), and/or people (interpersonal skills). Caterer ( caterers plural ) Caterers are people or companies that provide food and drink for a place such as an office or for special occasions such as weddings and parties. Server apersonwhoserves. 2. somethingthatserves orisuseinserving,asasalver. 3. broad fork, spoon, or spatual for dishing out and serving individual portions of food, as vegetables, cake, or pie. 4. Ecclesiastival- an attendant on the priest of Mass, who arranges the altar, makes t he responses, etc. Chapter 2 methodology Research Design This study will employ a descriptive method of research. A descriptive study from the word itself descriptive, it describes a certain phenomenon or an event. In this case the researchers will describe the variables such as skills and students profile. This study will describe brook this variables contribute to the overall catering service quality of 4TH year B. S. HRM students of UPHSD. Population Sampling The exemplar technique used in this study is the Purposive try out.Purposive samplingis a sampling method that focuses on particular characteristics of a population that are of interest, which will best enable us to answer our research questions. We choose this type of sampling technique because of many different reasons. We have a large number of students in 4th year HRM at UPHSD who is done taking the catering subject unfortunately almost half of the populations of fourth year students are irregular students and still taking up there hotel and restaurant practicum which results to a few number of HRM students present at UPHSD. With this reasons we have come up with the decision of using the purposive sampling technique.To get the feedback/responses of those who already underwent the laboratory/practicum, so even though they are not anymore 4th year students, their answers will be substantial to the results of this discipline. Respondents/ Participants/ Subjects of the study The research population only included fourth year B. S. HRM students of UPHSD Las Pinas and those who graduated at UPHSD Las Pinas who has taken all the major subjects in HRM with lecture and laboratory classes. Students from all the courses will be the research population. That includes a passing grade in all the subjects taken and must be officially enrolled this semester. Research InstrumentThe legal instrument that we have come up with is based on the skills we have pull together from our researched skills and after w e have researched for the appropriate tool that will fit to the requirements of this study the researchers consulted with the professors, who are considered experts of the field, for additional necessary information to be included in the research tool used. Gathering of Data The research used the survey method in the form of questionnaires as a primary way of life obtaining the students perception on the skills of B. S. HRM in catering. The questionnaires were anchored to know the students awareness to the catering skills of B. S. HRM students weather they are qualified as a good catering server or not. Statistical Treatment The interest statistical tools would be used for the analysis of data gathered by the researcher 1.Relative frequency is used to express a number of the population or sample having the same trait or characteristic as a percentage of the population size or sample size. The relative frequency is computed using the following formula pic wheref is the frequency an d n is the sample size. Relative frequencies would be used in summarizing in frequency distribution tables the profile of respondents. 2. inculpate/ arithmetic mean is obtained by adding the detect values and dividing by the number of observe values. The mean is placed using the following formula pic Where x is the discovered value and n is the sample size. The mean would be used to calculate the amount numerical response of respondent for each item in the survey questionnaire. 3.Standard deviation indicates the variation among the observed values and their dispersion from the mean. The standard deviation may be computed using the following formula pic wherex is the observed value and n is the sample size. The standard deviation would be used to determine the dispersion of the respondents responses for each item of the survey questionnaire from the mean. 4. The following table would be used in Chapter 3 for the verbal interpretation of federal agency and adjectival descriptio n for the catering skills of respondents. Verbal Interpretation of Means for Catering Skills Mean Level of Competency 1. 00 1. 0 Poor 1. 51 2. 50 Fair 2. 51 3. 50 salutary 3. 51 4. 50 real peachy 4. 51 5. 00 exquisite 5. The chi-square test would be used for tests of relationship amidst the catering skills and the profile of respondents, namely, age, gender, and grade in catering subject. The value of the chi-square statistic is computed using the following formula pic hereO is the observed frequency and E is the pass judgment frequency computed by the following formula pic whereRt is the row total, Ct is the towboat total, and Gt is the grand total. Chapter 3 PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA This chapter is the presentation of the data that the researchers were able to collect from their respondents. These data were hereby summarized and presented in tabular form to provide answers to the questions posed by the researchers as indicated in their s tatement of the problem of which the main focus of the researchers is primarily the skills of B. S. HRM students who took catering subject. 3. 1 PROFILE OF RESPONDENTSThe researchers considered three profile of their respondents, namely, age, gender, and grade in their catering subject. The profile of respondents are summarized in the following tables below beginning with the age of respondents. TABLE 1 DISTRIBUTION OF RESPONDENTS BY while Age (Years) Frequency Percentage (%) 16 20 89 89. 0 21 25 11 11. 0 marrow ampere-second blow. 0 From the table above, it can be seen that majority of the respondents belong to the first age group, 16 days to 20 days. Specifically, there are 89 respondents, representing 89% of the sample of 100 respondents, whose ages are among 16 years and 20 years. There are 11 respondents, representing 11% of the sample of 100 respondents, with ages between 21 years and 25 years. The distribution of respondents according to their gender is summarized and presented in the following table below. TABLE 2 DISTRIBUTION OF RESPONDENTS BY sex Gender Frequency Percentage (%) MALE 27 27. feminine 73 73. 0 Total 100 100. 0 From the table above, it can be seen that majority of the respondents are female. Specifically, there are 73 female respondents, representing 73% of the sample of 100 respondents. There are 27 male respondents, representing 27% of the sample of 100 respondents. The distribution of respondents according to their grade in catering subject is summarized and presented in the following table below. TABLE 3DISTRIBUTION OF RESPONDENTS BY GRADE Grade Frequency Percentage (%) 2. 75 2. 00 39 39. 0 3. 00 40 40. 0 5. 00 21 21. 0 Total 100 100. 0 From the table above, it can be seen that most of the respondents have grade of 3. 0 in their catering subject. Specifically, there are 40 respondents, representing 40% of the sample of 100 respondents, whose grades in their catering subject are 3. 0. This is followed very well -nigh by 39 respondents, representing 39% of the sample of 100 respondents, whose grades in their catering subject are between 2. 75 and 2. 00. 3. 2 CATERING SKILLS OF RESPONDENTS The different catering skills are listed down in the following tables below as well the level of competency of respondents in each of the skills. The catering skills of respondents are presented according to the age, gender, and grade of respondents in their catering subject.Then, the catering skills of respondents are presented without regard to their profile. TABLE 4 CATERING SKILLS OF RESPONDENTS BY AGE Catering Skills Age (Years) 16 20 21 25 Mean SD Level of Mean SD Level of Competence Competence Students could manage to record the 4. 60 0. 58 tenuous 4. 27 0. 7 rattling candid quantities and weights needed, the temperature needs to set in cooking and etc. , and the time needs to target both in cooking, rendering service, or in a work. Students ca n greet, smile and make the 4. 43 0. 60 genuinely healthy 4. 73 0. 7 Excellent customers feel welcome Students can respond to the customers 4. 34 0. 56 in truth comfortably 4. 09 0. 83 in truth salutary concerns in a professional manner Students can follow all the safety rules 4. 30 0. 53 rattling well behaved 4. 55 0. 69 Excellent and actively can prevent accidents. Students can stay calm under pressure 4. 37 0. 63 rattling just 4. 55 0. 2 Excellent and can cope with several(prenominal) tasks at once Students uses his/her creativity and 4. 38 0. 61 very best 4. 45 0. 52 in truth skillful imagination to make food look good Students good communicator, organizer and4. 40 0. 63 truly goodish 4. 00 0. 89 really unspoilt manager Students reliable, responsible, 4. 54 0. 62 Excellent 3. 91 0. 4 rattling effectual dependable and fulfilling obligations Students reading and understanding straightforward 4. 45 0. 58 prec ise equitable 4. 73 0. 47 Excellent written and graphical information, e. g recipes, orders, safely signs and notices, labels, instructions on equipment Students terminate forms and records, writing notes, 4. 33 0. 69 precise life-threatening 4. 18 0. 40 very(prenominal) Good e. g. rders, stock lists, hygiene records, accident report book, telephone and other messages Students public speaking and listening talking face-to-face 4. 38 0. 57 Very Good 4. 18 0. 87 Very Good and on the telephone with individuals and groups, e. g, colleagues, managers, suppliers, inspectors Students can assist with the food preparation and service4. 31 0. 65 Very Good 4. 50 0. 71 Very Good in other areas of the kitchen Students can assist in setting up and serving catering 4. 40 0. 62 Very Good 4. 36 0. 1 Very Good functions Students can accept criticism and dealing calmly and 4. 35 0. 66 Very Good 4. 55 0. 69 Excellent effective ly with high stress situations Students must be able to work in a cooperative manner 4. 38 0. 57 Very Good 4. 45 0. 69 Very Good with Chefs and kitchen staff Students have knowledge of principles and processes for 4. 37 0. 63 Very Good 3. 91 0. 70 Very Good providing customer service.This includes customer needs assessment, run into quality standards of service, and evaluation of customer satisfaction Students can maintain tables and services area in clean 4. 37 0. 61 Very Good 4. 64 0. 50 Excellent and neat manner Students as a commitment to the service values and ethics4. 35 0. 66 Very Good 4. 09 0. 94 Very Good of the client company Students can make sure that the foods are been prepared 4. 36 0. 59 Very Good 4. 45 0. 2 Very Good and are presented according to the establishments standards. Maintain the standards for correct proportioning and presentation Students can line up the delivery of food and serv ice 4. 31 0. 65 Very Good 4. 45 0. 52 Very Good items, to guests in pleasant and punctual manner. Students can follow all safety rules and actively prevent 4. 38 0. 55 Very Good 4. 45 0. 2 Very Good accidents overall 4. 39 0. 07 Very Good 4. 36 0. 25 Very Good From the table next page it can be seen that among the respondents with age between 16 years and 20 years, the item Students could manage to record the quantities and weights needed, the temperature needs to set in cooking and etc. , and the time needs to target both in cooking, rendering service, or in a work has the highest bonny of 4. 60 which manner that the level of competence of the respondents with compliments to this particular catering skill is Excellent. On the other hand, among the respondents with ages between 16 years and 20 years the item Students can follow all the safety rules and actively can prevent accidents has the lowest average of 4. 30 which means that the level of competence of th e respondents with love to this particular catering skill is Very Good. Generally, with an overall average of 4. 39 the catering skills of respondents aged between 16 years and 20 years is Very Good. From the same table it can be seen that among the respondents with age between 21 years and 25 years, the items Students can greet, smile and make the customers feel welcome and Students reading and understanding straightforward written and graphical information, e. g recipes, orders, safely signs and notices, labels, instructions on equipment have the same highest average of 4. 3 which means that the level of competence of the respondents with respect to these particular catering skills is Excellent. On the other hand, among the respondents with ages between 21 years and 25 years the item Students have knowledge of principles and processes for providing customer service. This includes customer needs assessment, meeting quality standards of service, and evaluation of customer satisf action has the lowest average of 3. 91 which means that the level of competence of the respondents with respect to this particular catering skill is Very Good. Generally, with an overall average of 4. 36 the catering skills of respondents aged between 21 years and 25 years is also Very Good. TABLE 5 CATERING SKILLS OF RESPONDENTS BY GENDER Catering Skills Gender Male Female Mean SD Level of CompetenceMean SD Level of Competence Students could manage to record the 4. 44 0. 75 Very Good 4. 60 0. 49 Excellent quantities and weights needed, the temperature needs to set in cooking and etc. and the time needs to target either in cooking, rendering service, or in a work. Students can greet, smile and make the 4. 30 0. 61 Very Good 4. 52 0. 58 Excellent customers feel welcome Students can respond to the customers 4. 33 0. 55 Very Good 4. 30 0. 2 Very Good concerns in a professional manner Students can follow all the safety rules and 4. 33 0 . 58 Very Good 4. 33 0. 58 Very Good actively can prevent accidents. Students can stay calm under pressure and 4. 22 0. 64 Very Good 4. 45 0. 60 Very Good can cope with several tasks at once Students uses his/her creativity and 4. 26 0. 59 Very Good 4. 44 0. 0 Very Good imagination to make food look good Students good communicator, organizer and 4. 22 0. 70 Very Good 4. 41 0. 66 Very Good manager Students reliable, responsible, dependable 4. 41 0. 75 Very Good 4. 49 0. 60 Very Good and fulfilling obligations Students reading and understanding 4. 37 0. 6 Very Good 4. 52 0. 58 Excellent straightforward written and graphical information, e. g recipes, orders, safely signs and notices, labels, instructions on equipment Students completing forms and records, 4. 11 0. 70 Very Good 4. 38 0. 4 Very Good writing notes, e. g. orders, stock lists, hygiene records, accident report book, telephone and other mess ages Students speaking and listening talking 4. 37 0. 56 Very Good 4. 36 0. 63 Very Good face-to-face and on the telephone with individuals and groups, e. , colleagues, managers, suppliers, inspectors Students can assist with the food preparation4. 15 0. 60 Very Good 4. 40 0. 66 Very Good and service in other areas of the kitchen Students can assist in setting up and serving4. 22 0. 64 Very Good 4. 47 0. 63 Very Good catering functions Students can accept criticism and dealing 4. 30 0. 61 Very Good 4. 40 0. 8 Very Good calmly and effectively with high stress situations Students must be able to work in a 4. 41 0. 57 Very Good 4. 38 0. 59 Very Good cooperative manner with Chefs and kitchen staff Students have knowledge of principles and processes for 4. 19 0. 62 Very Good 4. 37 0. 66 Very Good providing customer service.This includes customer needs assessment, meeting quality standards of service, and evaluation of customer satisfaction Students can maintain tables and services area in clean and 4. 11 0. 58 Very Good 4. 51 0. 58 Excellent neat manner Students as a commitment to the service values and ethics of 4. 30 0. 72 Very Good 4. 33 0. 71 Very Good the client company Students can make sure that the foods are been prepared and 4. 44 0. 58 Very Good 4. 34 0. 3 Very Good are presented according to the establishments standards. Maintain the standards for correct proportioning and presentation Students can coordinate the delivery of food and service 4. 07 0. 62 Very Good 4. 42 0. 62 Very Good items, to guests in pleasant and timely manner. Students can follow all safety rules and actively prevent 4. 48 0. 51 Very Good 4. 36 0. 1 Very Good accidents OVERALL 4. 29 0. 12 Very Good 4. 42 0. 08 Very Good From the table next page it can be seen that among the male respondents, the item Students can follow all safety rules and actively prevent accidents has the highest average of 4. 48 which means that the level of competence of male respondents with respect to this particular catering skill is Very Good. On the other hand, among the male respondents the item Students can coordinate the delivery of food and service items, to guests in pleasant and timely manner has the lowest average of 4. 7 which means that the level of competence of male respondents with respect to this particular catering skill is Very Good. Generally, with an overall average of 4. 29 the catering skills of male respondents are Very Good. From the same table it can be seen that among the female respondents, the item Students could manage to record the quantities and weights needed, the temperature needs to set in cooking and etc. , and the time needs to target either in cooking, rendering service, or in a work have the same highest average of 4. 60 which means that the level of competence of female respondents with respec t to this particular catering skill is Excellent. On the other hand, among the female respondents the item Students can respond to the customers concerns in a professional manner has the lowest average of 4. 30 which means that the level of competence of female respondents with respect to this particular catering skill is Very Good. Generally, with an overall average of 4. 42 the catering skills of female respondents are Very Good. TABLE 6 CATERING SKILLS OF RESPONDENTS BY GRADE IN CATERING SUBJECT Catering Skills Grade 2. 75 2. 00 3. 0 Mean SD Level of Competence Students could manage to record the quantities and weights needed, the temperature needs to 4. 56 0. 57 Excellent set in cooking and etc. , and the time needs to target either in cooking, rendering service, or in a work. Students can greet, smile and make the customers feel welcome 4. 46 0. 59 Very Good Students can respond to the customers concerns in a professional manner 4. 31 0. 60 Very Good Stude nts can follow all the safety rules and actively can prevent accidents. 4. 33 0. 5 Very Good Students can stay calm under pressure and can cope with several tasks at once 4. 39 0. 62 Very Good Students uses his/her creativity and imagination to make food look good 4. 39 0. 60 Very Good Students good communicator, organizer and manager 4. 36 0. 67 Very Good Students reliable, responsible, dependable and fulfilling obligations 4. 47 0. 64 Very Good Students reading and understanding straightforward written and graphical information, e. g 4. 48 0. 8 Very Good recipes, orders, safely signs and notices, labels, instructions on equipment Students completing forms and records, writing notes, e. g. orders, stock lists, hygiene 4. 31 0. 66 Very Good records, accident report book, telephone and other messages Students speaking and listening talking face-to-face and on the telephone with individuals4. 36 0. 61 Very Good and groups, e. g, colleagues, managers, suppliers, inspec tors Students can assist with the food preparation and service in other areas of the kitchen 4. 33 0. 5 Very Good Students can assist in setting up and serving catering functions 4. 40 0. 64 Very Good Students can accept criticism and dealing calmly and effectively with high stress 4. 37 0. 66 Very Good situations Students must be able to work in a cooperative manner with Chefs and kitchen staff 4. 39 0. 58 Very Good Students has knowledge of principles and processes for providing customer service. This 4. 32 0. 5 Very Good includes customer needs assessment, meeting quality standards of service, and evaluation of customer satisfaction Students can maintain tables and services area in clean and neat manner 4. 40 0. 60 Very Good Students as a commitment to the service values and ethics of the client company 4. 32 0. 71 Very Good Students can make sure that the foods are been prepared and are presented according to the 4. 37 0. 61 Very Good establishments stan dards. Maintain the standards for correct proportioning and presentation Students can coordinate the delivery of food and service items, to guests in pleasant and 4. 33 0. 64 Very Good timely manner. Students can follow all safety rules and actively prevent accidents 4. 39 0. 58 Very Good OVERALL 4. 38 0. 06 Very Good From the table above it can be seen that the item Students could manage to record the quantities and weights needed, the temperature needs to set in cooking and etc. , and the time needs to target either in cooking, rendering service, or in a work has the highest average of 4. 56 which means that the level of competence of respondents with grades in catering subject of 5. 00 and with respect to this particular catering skill is Excellent. On the other hand, the items Students can respond to the customers concerns in a professional manner and Students completing forms and records, writing notes, e. g. orders, stock lists, hygiene records, accident report book, telephone and other messages have the same lowest average of 4. 31 which means that the level of competence of respondents with respect to these particular catering skill are Very Good. Generally, with an overall average of 4. 38 the respondents with grades in catering subject of 5 . 00 claim that their catering skills are Very Good. The following table below summarizes and presents the catering skills of respondents by age in terms of their level of competence. TABLE 8 CATERING SKILLS OF RESPONDENTS BY AGE SUMMARY Age (Years) Catering Skills Good Very Good Excellent Frequency Percentage Frequency Percentage Frequency Percentage 16 20 2 100. 00 52 86. 67 35 92. 11 21 25 0 0. 00 8 13. 33 3 7. 89 Total 2 100. 00 60 100. 00 38 100. 00 From the table above that majority of the respondents with ages between 16 years and 20 years have Very Good catering skills.Specifically, 52 respondents with ages between 16 years and 20 years, representing 86. 67% of the total of 60 respon dents with Very Good catering skills, have Very Good catering skills. From the same table above that most of the respondents with ages between 21 years and 25 years have also Very Good catering skills. Specifically, 8 respondents with ages between 21 years and 25 years, representing 13. 33% of the total of 60 respondents with Very Good catering skills, have Very Good catering skills. The following table below summarizes and presents the catering skills of respondents by gender in terms of their level of competence. TABLE 9 CATERING SKILLS OF RESPONDENTS BY GENDER SUMMARY Gender Catering Skills