The Catering Skills of Uphsd

Chapter 1 THE PROBLEM AND REVIEW OF RELATED LITERATURE AND STUDIES Introduction provide is the bunga menial industry of New York. All a caterer needs is a Cuisine art, some pots and pans and a couple of food magazines to start turn turn out. They get jobs, though they dont inescapably get repeats. Donald Bruce White New Yorks best known caterer. Finding and choosing a ply serv meth is one of the most important aspects of planning the perfect event. The most ch exclusivelyenging part of creating an event is the food. If you think circumstances food to a group of people only requires good culinary acquirements, you ar sadly mistaken.Being able to cook is just the tip of the iceberg. A lot more goes into serving food to guests. And if the turnout is predicted to be large, then it is best advisable to channelise clear of change stateing on the food by you, and hire businessals for the job. This is w present give comes in. A good supply assistance pull up stakes not onl y pull up stakes you with a delicious menu, but volition also help setting up the meal area, serve guests efficiently and take care of any(prenominal) link faux pas. Caterers not only serve as waiters/waitresses, they also assist as bartenders.A professional caterer knows what menu to be set for a limited event, the heap of food required, the serving process (what comes after what), makes genuine that the food looks good when served, and also explains the meal resultively to the guests, if required. Arranging the display panel evenly is also something a catering good takes care of. The type of cutlery necessary, the arrangement of bowls, plates and glasses and the folds of a napkin all these intricacies are taken care of by them. The event or the occasion is of utmost relevance when lanning the food. If it is spousals, champagne, caviar and wedding cakes are a mustiness. The cake should be confirmed by the couple regarding size, flavor, and decoration. A embodied gathe ring for example a business luncheon party would generally film a larger variety of liquor wine, whis report, and rum. It is also intelligent to exert a few mocktails for the non-drinkers. When deciding on the menu, it is best to comport the quintessential starter-entre-dessert series. If you want to make it more elaborate, go for the six or eight black market meals, concordly.Most people prefer wine as the pass water of alcohol while eating. But it is really important to be aware of which wine ( etiolate or red) locoweed complement the kind of meat that is being served for the meal. Also, remember, white wine is served chilled, while red wine is best kept at room temperature. The glasses for some(prenominal) are different as well. It is best to spare the dessert light, with a few varieties. Since not e rattlingone has a sweet tooth, instead of sticking only souffles and ice cream, you washstand also serve fresh cream with fruit salad.For every course in the meal, the cut lery is different. Therefore, the waters should be alert about the succession of change. If it is a blow, then the plate should be replaced immediately when the guest leaves the table for the conterminous course or helping. Also remember to have water on the table at all times. It is a very basic dot, save mandatory. The most important thing for the people who are serving to remember is to keep their own emotions in check. Be pleasant to the guest come what may. And to make these events perfect you must have the perfect staff.Knowing the expertnesss of BS. HRM students of the University of Perpetual Help System DALTA in catering will help provide us students, parents, faculty and the university a plump forground of what kind of students the university is producing. Will they be an asset someday, have they learned and will their sciences help them land a job in connection with their course. ply as a major subject in HRM needs except female genitalsvass when it comes to the readinesss of the students. Potentials in catering service are one asset to be the best known caterer. Background of the StudyThe history of catering and fine cooking trades dates back in the quaternate millennium BC. It all started in China but the culture of terrific eating and drinking was already important during the prosperous eld in old Egypt. However, the catering trade only emerged from the commonly practiced hospitality, which was always free, when the first of all real hostels and inns were built in ancient Greece. The development in ancient Greece continued in the Roman Empire. At first, the accommodations for Roman soldiers were found along the military roads and trading routes, which were eventually opened to all travelers.During the pump Ages in Europe, the first signs of the rebirth of the catering trade were seen in monasteries which covered mainly the needs of the many Christian pilgrims going to Rome. Caravan series served the like purpose in the Orient an d started there around 600 AD. During Charlemagnes time, the catering trade developed and spread throughout the entire Europe because transport and trade required secure accommodation. The catering trade had been greatly influenced by the church in the later part of the Middle Ages.Additionally, the newly established bourgeoisies, the flourishing trade, the natural preservation being replaced with money, and the intensification of transport all contributed to the popularity of catering industry. The catering industry was widely spread in Germany from 1 quaternate to 15th century and this had drawn the attention of legislators. The first beer inspection licenses were paid by the Augsburg Elector in 1530. It was also in the same(p) year that the Reformation gutter Polizey lawfulness 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 size s, and the fiber and purity of beer, even the quantity and kind of dishes were brought up in the Zehrordnung regulation. As time hanged by, guild hostels and houses developed. The terminal figure Seefahrts- und Schifferhauser was first heard in the seaside towns during the Hanse era. As an separate area of expertise, post guesthouses and rathskeller restaurants emerged, and until now, they stool still be found as establishments termed as Gasthofzur locating or Ratskeller.The purifyment of transport, technical innovations, population increase, and sudden rise in the trade of travel and tourism gave gastronomy a quick shift which made it a very important factor for national economy. Today companies like Crave Catering Melbourne offer a range of culinary options which have a high-flown history of tradition, tweaked and prodded to manifest sure trends. All that can be said is enjoy your food with the acquaintance that it has developed over time. -David J Kahan (Crave Catering M elbourne)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 percentage of people to eat out of their home. Because of these the average achievements of the people when it comes to food grooming is decreasing. Due to these social changes in the society catering opportunities and organization rises. Whatever mail you choose to roleplay within, in the catering profession there are a few attributes that are considered important for all job roles.Youll first have to be physically fit with a good direct of stamina. This is because many catering jobs involve working in hot, busy, pressurized kitchens where you have to be constantly thought on your feet. The ability to multi-task and communicate well are also imperative, with organizational skills being of the utmost importance. 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 motivation to work long and sometimes unsociable hours. -acareerchangeCatering might search like the right career move as youre lying in bed envisioning how you couldve done a better job with your friends holiday buffet than she did. But theres a lot more to splinterning a catering business than meets the eye. Not only do you have to be a delicate chef, a mover of delicate and perishable items, a master 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 smile on your face. Review of Related Literature and Studies acquisition intercellular substance AND COMPETENCY MAPPINGThe theme of this project is education Need Analysis one of its objective is to find out the skill efficacy levels of the employees of Textron India Pvt. Ltd. In here, the skill matrix which was developed in consultation with the team loss leaders and rated by all the members of the team. While the competency map was developed and rated with the help of the skill matrix. They be Skill matrix as the most basic hurt defines the skills and skill levels of each employee, as per his/her perception and also as per the supervisor/team leader/ buss 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 use up they wanted to find out the complete list of the skills that the organization as a whole possesses i. e. the skills inventory of the organization, the skill levels of each single(a) employee,The employees who are capable of training different employees and the skills that they superfluousize in. Prepared by JOJAN V. JOSE 09DM050 During the academic year 2009-2010 Under the guidance of D r.MANOSI CHAUDHURI (Project Mentor), Hospitality Management Skills An educational and Workplace Comparative Analysis This study utilized secondary data to formulate a comparison of hospitality curricular design as it is viewed by industry. The two studies apply for this explore project 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 needed 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 potential gaps in skills. A model was used 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 th e skills of its respondents. identification of skills is a common ground for the current question topic both study determines the skills of the respondents.The methods use in this study can be adapted to the current research study. prepared by Daniel Wood A Research Report Submitted in Partial Fulfillment of the Requirements for the Master of Science Degree in Training & Development Approved for Completion of 4 Credits TRHRD-735 Field Problem in Training & Development by Professor Robert Davies, Research Advisor The alumna 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 determined to focus on giving character reference catering service. Its Goals are to encourage growth among its members by promoting networking, interchange of ideas and continuing education, keep abreast of the latest local and international trends in food preparation and event maintainment by networking with local and international resource personnel, gain recognition both locally and internationally via trade fairs and exhibits, define industry standards 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 character service they have the core jimmys which is unity, teamwork, professionalism, excellence (particularly in the culinary arts), creativity, taste. Founding out about this connective will give our research strong information 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 will be more enlightened of what is the skills needed in this association and if the B. S. HRM students qualifi ed 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 can be an invaluable 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 effectively prepare an event.Having read about this, will give our research insights on the proper ways in erudition the skills of a certain caterer when inside the work place. It will give our research information on the skill needed to be called a good caterer waiter for it sets information on the proper skill development, skills needed and acquired of a catering server. reading about this article 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, C ommissioning editor Christine Henderson, Executive Producer Mark McAuliffe.Catering Management an Integrated Approach, Authors MohiniSethi and SurjeetMalhan, the New Age International Publisher. This carry provides information on the catering management, the division of labor in the catering industry, functions and a lot more about catering management. In this set aside skill is very important in every person designate in every department. It gives information on what evaluation process is to be given in every staff like Staff appraisal, appraisal of work conditions and procedures, food 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 manager, supervisor in the kitchen, head cook, waiters and storekeepers. This book best fit our research for it talks about the division of labor of every employee w here 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 bulk of the managers and workers were low skilled and produces low quality goods 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 undergo proper training. One of the tools used 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 acqui red. It has to undergo certain processes for it to be best qualified in a certain job. Reading about the articles and studies of this book has brought changes in our correspondence of our research. It cleared questions 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 properly 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 topic s 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 appreciation our research.It introduces learnings which we think is new to us. Applying what weve read from this book to our research will clarify 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 Strategy 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 lucubrate 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 certifi cate. 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 included 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 as acting on verbal instructions from chef or supervisor, making and receiving earphone calls, discussing work plans, ascertaining recipes, preparing food, reading temperature and time charts, f etceteraing notice of gum elastic and hygiene signs, operating kitchen equipment gibe toinstructions, filling in records of bank line, receiving and checking deliveries, completing accident book or hygiene records, weighing dry ingredients, measuring 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 Framework This research will use the skill matrix or the competency framework. Skill Matrix also known as Competency framework consists of a list of skills, and a grading system, with a definition of what it signifys to be at particular level for a givenskill.It is a way to capture or identify the skills required for a particular job. Both of these lessen 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 between th e two. -Wikipedia CATERING SKILL MATRIX A.Communication Skills in Catering and Hospitality Skills addressed through Reading and understanding straightforward scripted andgraphical 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 talking face to face and onthe telephone with individuals and groups, e. g. colleagues, managers, suppliers, inspectors B.Non-essential Skills and Experience Can assist with the food preparation and service in other areas of the kitchen Can assist in setting up and serving catering functions C.Essential Skills and Experience Being reliable, responsible, dependable, and fulfilling obligations Can accept criticism and dealing sedately and effectively with high stress situations Must be able to work in a cooperative modal value with Chefs and kitchen staff Has knowledge of principles and processes for providing node service.This includes guest needs assessment, meeting quality standards of service, and evaluation of customer atonement D.Position Responsibilities Can greet, smile, make eye contact, and make customers tonus welcome Can maintain tables and services area in clean and elegant vogue Can respond to customer concerns in a professional manner Has a commitment to the service values and ethics of the client phoner Can make sure that the foods are been prepared and are presented according to the establishments standards. Maintain the standards for correct proportioning and presentation Can aline the preservation of food and service items, to guests in pleasant and timely manner Can follow all safety rules and actively prevent accidents Research Paradigm Our research paradigm shows a pattern which will serve as a guide wh en making decisions in carrying out our research. For our input, we included the students profile which is the age, sex activity 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 fourth year B. S. HRM students, 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 primarily 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 qualify as a good catering server? Specific problem 1. What is the profile of the students in B. S. HRM four th 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 family relationship of the profiles of the respondents to the catering skills? Hypothesis There is no relationship between 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 broad comment 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 deter mine 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 Female UPHSD students and find solution to a problem with regards to the students hands on skills in providing good catering service like food preparation, food service, cleanup and creativity. Also other colleges of IHM can also adopt this research and apply the framework of the study in order to have an assessment of their own catering subjects. Scope and molding 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 science lab and lecture classes. The study will focus on 4th year HRM students of UPHSD for the school year2012. These are purposively chosen because it will be more feasible for the research worker 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 complex 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 orisusedinserving,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 the 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 police detectives will describe the variables such as skills and students profile. This study will describe weather this variables contribute to the boilers suit catering service quality of 4TH year B. S. HRM students of UPHSD. Population Sampling The try proficiency used in this study is the Purposive sampling.Purposive samplingis a sampling method that focuses on particular characteristics of a population that are of interest, which will best alter 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 survey. 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 instrument that we have come up with is based on the skills we have gathered from our researched skills and after we 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 supererogatory 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 manner obtaining the students perception on the skills of B. S. HRM in catering. The questionnaires were anchored to know the students awareness to the cater ing skills of B. S. HRM students weather they are qualified as a good catering server or not. Statistical Treatment The following 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 hear 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 and n is the sample size. Relative frequencies would be used in summarizing in frequency distribution tables the profile of respondents. 2. Mean/Arithmetic mean is obtained by adding the observed values and dividing by the number of observed values. The mean is calculated using the following formula pic Where x is the observed value and n is the sample size. The mean would be used to calculate the average 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 means and adjectival description for the catering skills of respondents. Verbal explanation of Means for Catering Skills Mean level of Competency 1. 00 1. 0 Poor 1. 51 2. 50 Fair 2. 51 3. 50 neat 3. 51 4. 50 real favorable 4. 51 5. 00 Excellent 5. The chi-square test would be used for tests of relationship between 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 exp ected frequency computed by the following formula pic whereRt is the row totality, Ct is the column 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 statement 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. send back 1 DISTRIBUTION OF RESPONDENTS BY AGE Age (Years) Frequency parcel (%) 16 20 89 89. 0 21 25 11 11. 0 Total 100 100. 0 From the table above, it can be seen that majority of the respondents belong to the first age group, 16 geezerhood to 20 years. Specifically, there are 89 respondents, representing 89% of the sample of 100 respondents, whose ages are between 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 GENDER Gender Frequency Percentage (%) MALE 27 27. FEMALE 73 73. 0 Total 100 100. 0 From the table above, it can be seen that majority of the respondents are feminine. 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 fo llowing 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 closely 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 competence 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 Excellent 4. 27 0. 7 very(prenominal) beloved quantities and weights needed, the temperature needs to set in cooking and etc. , and the time needs to target any in cooking, rendering service, or in a work. Students can greet, smile and make the 4. 43 0. 60 genuinely severe 4. 73 0. 7 Excellent customers feel welcome Students can respond to the customers 4. 34 0. 56 in truth strong 4. 09 0. 83 real respectable concerns in a professional manner Students can follow all the safety rules 4. 30 0. 53 very(prenominal) healthy 4. 55 0. 69 Excellent and actively can prevent accidents. Students can stay calm under pressure 4. 37 0. 63 actually wide-cut 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 Good 4. 45 0. 52 Very Good visual sense to make food look good Students good communicator, organizer and4. 40 0. 63 Very Good 4. 00 0. 89 Very Good manager Students reliable, responsible, 4. 54 0. 62 Excellent 3. 91 0. 4 Very Good dependable and fulfilling obligations Students reading and understanding straightforward 4. 45 0. 58 Very Good 4. 73 0. 47 Excellent written and graphical information, e. g recipes, orders, safely signs and notices, labels, instructions on equipment Students completing forms and records, writing notes, 4. 33 0. 69 Very Good 4. 18 0. 40 Very Good e. g. rders, stock lists, hygiene records, accident report book, telephone and other messages Students 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, inspect ors 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 sedately and 4. 35 0. 66 Very Good 4. 55 0. 69 Excellent effectively 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, meeting 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 ethic s4. 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 coordinate the delivery of food and service 4. 31 0. 65 Very Good 4. 45 0. 52 Very Good items, to guests in pleasant and timely 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 either in cooking, rendering service, or in a work has the highest average of 4. 6 0 which means that the level of competence of the respondents with respect 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 the respondents with respect 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 satisfaction 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 ne eds 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 Excell ent 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 messages 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 respect 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 Students 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, instructi ons 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, inspectors 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 evaluat ion 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 standards. 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 t he 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 Frequ ency 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 respondents 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