Free Essay

Awareness of the Bshm Course

In: Business and Management

Submitted By AllyssaThirteen
Words 530
Pages 3
REVIEW OF RELATED LITERATURE AND STUDIES
The review of the literature for this study focuses on how to identify the awareness of high school regarding to choice hospitality Management as their career path. The significant influence of others, perception and awareness of the industry, resistance to servitude, and personal background were explored in different schools. This will also present the synthesis of the art, theoretical and conceptual framework to fully understand the research to be done and lastly the definition of terms for better comprehension of the study.

RELATED LITERATURE They conducted with hospitality management to investigate the above constructs in-depth. Questionnaires were administered to students enrolled in College of Businesses, who were majoring in hospitality management. The results of the researchers indicated that the students are aware that their race may determine what jobs they are offered in the hospitality industry, how rapidly they will be promoted, how society views them as individuals, and how society views an entire race when that particular race is found in low level jobs in large numbers or perception of an industry, and the pay scale. In general the data for African Americans revealed significant relationships between the outcome measure, career choice, and personal background (r = -.118, p < .05), awareness and perception of the hospitality industry (r = .116, p < .05) and significance of others (r = .164, p < .01) using two-tailed test.( Bradford, B. S. (2005). According to Poon, J., & Brownlow, M. (2014). Students' views on hospitality Management awareness, including identifying its definition, components and evaluating the extent to which awareness has been embedded in their course. It also identifies the skills and attributes that students thought were required for the development of their awareness. Furthermore, it discusses students' preferred ways of enhancing their hospitality awareness as part of the course they are studying. It is the first study identifying the statistical difference between students' and academics' views on hospitality awareness. The understanding of students' views on hospitality awareness, their preferred delivery method and the divergence between students' and academics' views on hospitality awareness can provide useful insights for course directors on the development and renewal of real estate course curriculum. Hospitality awareness is an important employability skill, thus, it is still necessary for real estate academics to re-visit the curriculum and to ensure learning outcomes related to hospitality awareness have been clearly explained and communicated to students. Furthermore, it is vital for students to obtain practical experience in order to fully develop their hospitality awareness. We the researcher’s in-line surveys were used to capture data on five management competency categories conceptual/creative, leadership, interpersonal, administrative, and technical. Skills identifies as the most important in this field. And it is followed by skills in the administrative, interpersonal, leadership and conceptual/creative categories. Specific top skills include communicating effectively both written and orally, maintaining professional and ethical standards, and managing guest problems. The top competency categories were different when comparing skills students should have and skills students actually attain. The overall indication is that students attain fairly high levels of skill attainment and increased confidence in their abilities upon completion of their experiences. (Jack, K. (2011).

Similar Documents

Premium Essay

English Proficiency

...Proficiency Level of English Communication Skills of BSHM-HRM Students in EARIST Cavite Campus: Input for Enhancement Program In Partial Fulfilment of the Requirements For the Degree of Bachelor of Science in Hospitality Management ABSTRACT English is considered as the universal language therefore it is commonly used as medium of instruction in school, home, and even in society. Being proficient in it is an edge in many aspects like in career, technology, society and even in travelling foreign countries. However,despite of the advantages of being proficient in it, still most of the students were not able to express themselves properly. For some reason, some students could not achieve this we called English Language Proficiency. This study aims to determine the English language proficiency of BSHM-HRM students of EARIST Cavite Campus, Academic Year 2014-2015. A total of fifty (50) selected BSHM-HRM students were taken as respondents of the study. The questionnaire was the data-gathering instrument used. CHAPTER 1 THE PROBLEM AND ITS BACKGROUND INTRODUCTION Hospitality Industry is one of the largest and fastest growing industries in the world. Hence, it involves dealing with different people from different countries. In order to communicate with them, English proficiency is being used. Considered as a universal language, it is no wonder that most of the universities worldwide include English as one of their major subjects. Hence, it......

Words: 7804 - Pages: 32

Free Essay

Grice

...WHAT’S ON YOUR MIND? MAXIMS IN TEXT MESSAGE CONVERSATIONS An Undergraduate Thesis Proposal Presented to the Faculty of St. Mary’s College of Bansalan, Inc., Bansalan, Davao del Sur In Partial Fulfillment Of the Requirements for the Degree of Bachelor in Secondary Education Major in English Merry Grace O. Bajo Maristelle R. Agcaoili Kimberly Villarin Ernyl Ver Egod CHAPTER 1 THE PROBLEM AND ITS SETTING Introduction Grice's theory of conversational implicatures is considered as one of the basic and most interesting theories in the history of pragmatics (Levinson, 1983). It sets forward the mechanism that language users should follow in order to understand each other in so many instances when meanings and intentions are not explicitly conveyed (Terkourafi, 2007). Grice’s theory of Conversational Implicatures revolves around the maxims of quantity, quality, relation and manner and how they are violated or flouted. Paul Grice came up with these not as a set of prescriptive rules that people should follow in conversation, but as a means of describing and analyzing the way people convey meanings in real life interactions. The maxim of quantity refers to how much information is necessary in a particular conversation. In observance of this maxim according to Grice, “one should make his or her contribution as informative as required” and “one should not make his or her contribution more informative than is required” in a conversation. The maxim of quality on the other hand,......

Words: 1888 - Pages: 8

Premium Essay

Factors Affecting the Decrease Population in Hotel and Restaurant Management Course

...INFORMATION PROJECT TITLE: “TRACER STUDY OF GRADUATES OF THE COLLEGE OF HOME SCIENCE AND INDUSTRY OF IFUGAO STATE UNIVERSITY POTIA CAMPUS, ALFONSO LISTA, IFUGAO: S.Y 2006 – 2011” STUDY TITLE: TRACER STUDY AS A PARADIGM FOR THE ENHANCEMENT OF QUALITY COURSE PROGRAMME DEVELOPMENT FOR BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT AT IFUGAO STATE UNIVERSITY, POTIA CAMPUS. RESEARCH PROPONENTS: 1. Sheila Mae F. Alojado 2. Jericoh B. Ticgue 3. R-jay S. Villarta Adviser: Dr. Patricia A. Alguyon IMPLEMENTING / FUNDING AGENCY: Ifugao State University PROJECT DURATION: June 2012 – October 2012 PROJECT LOCATION: COLLEGE OF HOME SCIENCE AND INDUSTRY, IFSU Potia Campus FINANCIAL REQUIREMENT: Introduction It must be acknowledged that Ifugao State University, Alfonso Lista Campus has some of the best higher education institutions in the Region with well equipped workshops and laboratories and professionally staffed with a variety of scholarly professionals. These institutions turn out a large number of associates, graduates and post graduate students in various disciplines and professions. In addition with these, institutions reform their curricula and course programmes at regular intervals to be able to keep abreast with the needs of the rapid technological, societal and institutional changes to be able to meet the requirement of clients. However, once these graduates are pushed out of the......

Words: 2880 - Pages: 12

Free Essay

Hrm Thesis

...Perception of College Students towards Advertisement of Selected………… Chapter 1 Introduction and Background of the Study The term 'motel' in the United States is outdated and very few motel chains still exist. Motels, very popular starting in the 1960s when travel by car was on the rise, have now been replaced by budget chain hotels typically used by road warriors. In the year 2000, the American Hotel-Motel Association removed 'motel' from its name after doing considerable market research and finding the term to be passed. This national association is now called the American Hotel and Lodging Association. The association felt that using the term 'lodging', instead of 'motel', more accurately reflects the large variety of different style hotels including luxury and boutique hotels, suites, inns, budget, and extended stay hotels. Perception is subjective in interpretation as brought about by experiences. A particular object can mean differently to varied individuals. Some think it is a positive, others think negative, or they are unaware of the stimulus. Perception is the whole system by which stimuli affect whatever is the cognition and behaviour of the individual automatically responding to the stimuli. Advertising is a form of communication intended to persuade an audience (viewers, readers or listeners) to purchase or take some action upon products, ideas, or services. It includes the name of a product or service and how that product or......

Words: 9882 - Pages: 40

Premium Essay

Thesis

...PAMANTASAN NG LUNGSOD NG PASIG Alcalde Jose, Kapasigan, Pasig City Sanitation Level of Cafeteria around Pamantasan ng Lungsod ng Pasig A Library Research Presented to the faculty of The College of Arts and Sciences In Partial fulfillment Of the requirement of the course EN – 102 Writing in the Discipline Nadate, Ma. Criselda D. BSHM 2nd Semester March 2014 CHAPTER 1 THE PROBLEM AND ITS BACKGROUND The Department of Health’s (DOH) Food Hygiene Inspection Program is risk-based. This means that those facilities that pose a greater risk to the public becoming sick from consuming their product are inspected more often than those that pose a lesser risk. The amount of risk is determined by risk factors. These risk factors include the type of food served, amount of population that is required, the population that is served, and the quantity of food that is prepared. Cafeteria workers have made many students sick by not wearing proper gloves or reporting to work when having infectious disease. Food borne illness are especially concerning for children because they do not have the immune system needed to handle virus unlike adults. School ask for help for the checklist to know what sanitation standards are needed. International School for Food Protection (ISFP) was developed to provide an environment different from traditional professional adults learning experience. According to Chuck Jolley, to meet the complex food safety facing the Food Industry, the......

Words: 9201 - Pages: 37