Effectiveness of the summer practicum (OJT) of the first and second year students under the BSHRM program of Cavite State University, main campus. by Joel Catherine A. Mendiola, Edeniel Ian C. Alvarez, Charmaine I. Alvarez, Kim Benson C. Briones and Jenlynel M. Crizaldo.

Research Study ( BS Hotel and Restaurant Management ) Cavite State University

Includes bibliographical references.

College of Education (CED)

ALVAREZ, CHARMAINE; ALVy4REZ, EDENEIL IAN; BRIONES, KIM BENSON; CRIZALDO, JENLYNEL; MENDIOLA JOEL CATHERINE. Effectiveness of Summer Practicum (OJT) OF THE Fisrtand second Year Students under the BSHRM Program of the Cavite State University, MAN Campus. October 2013. Research Adviser: Prof. Carmen A. Batiles

This research study, "Effectiveness of Summer Practicum (OJT) of the First and Second Year Students under the BSHRM Program of Cavite State University, MAIN Campus", was conducted to identify the perception of the second and third year students who underwent summer OJT on the various factors that affect the productivity and learning that they can acquire. Moreover, this was conducted to determine the demographic profile of the participants, in terms of age, sex, year and section, accomplished practicum, and family income the perception of the respondents in terms of learning content, length of practicum, resource allocation, hotel phase, and restaurant phase., the effectiveness of the summer practicum (OJT) of the BSHRM students., and the relationship between the demographic profile of the participants and their overall perception on the summer practicum (OJT). Both primary and secondary information were used to carry out the research. For collecting relevant primary information and data, structured and unstructured interviews were carried out:, questionnaire was administered to 200 randomly selected second year and third year BSHRM students who have already taken up at least on summer practicum, in the vicinity of Home Economics, Vocational, and Technical Education Department, College of Education, Cavite State University-Main Campus. In case of secondary data relevant documents, reports and materials had also been consulted.

In terms of the demographic profile, results of this study show that most of the participants are 18 years old with a frequency of 75 and percentage of 37.5% and 26.5% of the participants are 19 years old with a frequency of 53; 100 of the total participants were second year, and the other 100 were third year students, who all have taken up at least one summer practicum (OJT); 100 of the total participants were male, and the other 100 were female; and most of the participants has the income of P8001 - P10000 with a frequency of 61 and percentage of 30.5%. Results of this study show that the learning content of the summer practicum (OJT) was very much effective (with a mean of 4.2330). This means that the summer practicum (OJT) greatly contributes to the development of work ethics, communication skills, personality development, housekeeping procedures, and job readiness of the BSHRM students, leadership and management, quality focus, and food and beverage operations among them. Also, the students were very satisfied as the summer practicum (OJT) integrates managerial skills, work related values, business orientation and interpersonal and sensitivity skills . (with a mean of 4.1850), it also provides the BSHRM students to be globally competitive and market responsive (with a mean of 4.1800). Moreover, the results of the study show that the length of practicurn was very effective (with a mean of 4.0067), students were very satisfied to the time given to them to accomplish the practicum which is 240 hours. It is sufficient to cover the desired competency for each phase of OJT (Restaurant phase and Hotel phase), and it is enough to produce competent and qualified students. As for the resource allocation, participants said that it was very effective (with a mean of 3.6817). They were very satisfied since funds for the trainees

Submitted copy to the University Library. 01/20/2015 RS-720