A proposed bartenders guide: an HRM innovation/ Maria Theresa O. Malabag, Leslie Jean F. Lozada, Benjamin S. Caberto, and Miccolo D. Reyes.

By: Contributor(s): Material type: TextPublication details: Parañaque City; Olivarez College, 2008.DDC classification:
  • T 647.94 2008 0067
Dissertation note: Undergraduate Thesis Summary: This study is a proposal bartender's guide to an HRM Innovation intended for a Philippines and International festival. Specifically, this study sought to answer the following problems. 1. The profile of the respondents as to: 1.1 age; 1.2 gender: 1.3 occupation; and 1.4 frequency of duty? 2. How do respondents perceived the innovation to be included in the bartenders guide, as to: 2.1 taste; 2.2 aroma; 2.3 textures; 2.4 appearance (color); and 1.5 gender reference? 3. Is there a significant difference between the perception of the respondents on the proposed bartender's guide and the existing bartenders guide? Summary of Methodology This chapter presents the research design, respondents of the study, research instrument, data gathering procedure and statistical treatment of data. Findings Based from the data collected, the following important findings were showing and revealed in this study there is a significant difference as in regards to the perceptions of different respondents to the survey conducted. The said difference, as seen in the result of the survey can be the basis of a bartender or other people concerned. Likewise, it can be the basis for the mixture of local wines and liquors to the foreign wines and liquors, to satisfy more the eagerness and needs of people, in regards to the art of drinking. Furthermore, this would be a great help and contribution to the world of wines and liquors, especially to the bartender. Conclusion Based on the findings of the study the following conclusion was drawn. The local brands of liquor and wines can also passed the quality of foreign wines 1. and liquor. 2. Most of the people stated that local brands can be leveled to foreign brands of wine and liquor 3 Most of the bartenders of Gerry's Grill and Huerto Resto Bar approved local wines and liquors but also stated that it need some improvements in appearance and texture. 4. Almost all of the festivals and events alcoholic beverages specially wines and liquor is being served in guests. 5. There are more sources of wines and liquors aside from grapes and berries. It can be also created by using local fruits such as coconut, mango, apple and other local fruits.
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Undergraduate Thesis

This study is a proposal bartender's guide to an HRM Innovation intended for a Philippines and International festival. Specifically, this study sought to answer the following problems. 1. The profile of the respondents as to: 1.1 age; 1.2 gender: 1.3 occupation; and 1.4 frequency of duty? 2. How do respondents perceived the innovation to be included in the bartenders guide, as to: 2.1 taste; 2.2 aroma; 2.3 textures; 2.4 appearance (color); and 1.5 gender reference? 3. Is there a significant difference between the perception of the respondents on the proposed bartender's guide and the existing bartenders guide? Summary of Methodology This chapter presents the research design, respondents of the study, research instrument, data gathering procedure and statistical treatment of data. Findings Based from the data collected, the following important findings were showing and revealed in this study there is a significant difference as in regards to the perceptions of different respondents to the survey conducted. The said difference, as seen in the result of the survey can be the basis of a bartender or other people concerned. Likewise, it can be the basis for the mixture of local wines and liquors to the foreign wines and liquors, to satisfy more the eagerness and needs of people, in regards to the art of drinking. Furthermore, this would be a great help and contribution to the world of wines and liquors, especially to the bartender. Conclusion Based on the findings of the study the following conclusion was drawn. The local brands of liquor and wines can also passed the quality of foreign wines 1. and liquor. 2. Most of the people stated that local brands can be leveled to foreign brands of wine and liquor 3 Most of the bartenders of Gerry's Grill and Huerto Resto Bar approved local wines and liquors but also stated that it need some improvements in appearance and texture. 4. Almost all of the festivals and events alcoholic beverages specially wines and liquor is being served in guests. 5. There are more sources of wines and liquors aside from grapes and berries. It can be also created by using local fruits such as coconut, mango, apple and other local fruits.

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