Kitchen laboratory facilities and equipment assessment of hospitality management students of Olivarez College/ Jonathan. L. Bapilar Jr., Divina M. Barotil, Harold G. Cister, Jana Mae C. Cruiz, Ken Ryan L. Gatmaitan, John Jayson L. Poquita, Althea E. Sarmiento.

By: Contributor(s): Material type: TextPublication details: Parañaque City: Olivarez College, 2024.Subject(s): DDC classification:
  • T 647.94 2024 0109
Dissertation note: Undergraduate thesis. Summary: In order to determine how satisfied Olivarez College hospitality management students are with their cooking laboratory facilities, a descriptive-quantitative technique study was conducted. The study aims to determine if student performance, including knowledge and abilities in hospitality management degrees, substantially correlates with student satisfaction with these facilities and their dynamics. This study contributes important insights to improve the educational process and prepare future hoteliers by analyzing the kitchen facilities{92} functionality, safety, completeness, condition, usefulness, and quality. With 216 respondents from the hospitality management students at Olivarez College in Parañaque and 216 survey questionnaires sent through Google Form, a descriptive-quantitative technique study was carried out utilizing probability. The statistical analysis of variance (ANOVA) indicates that the significance value is 0.338 (p=0.34), greater than 0.05. Therefore, when categorized according to respondents' demographic profiles, the study{92}s findings indicate no statistically significant difference in the mean ratings between the variables of the kitchen laboratory assessment at Olivarez College.
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Theses/Dissertation General Reference And Serial Section Olivarez College Learning Resource Center T 647.94 2024 0109 (Browse shelf) Available

Undergraduate thesis.

In order to determine how satisfied Olivarez College hospitality management students are with their cooking laboratory facilities, a descriptive-quantitative technique study was conducted. The study aims to determine if student performance, including knowledge and abilities in hospitality management degrees, substantially correlates with student satisfaction with these facilities and their dynamics. This study contributes important insights to improve the educational process and prepare future hoteliers by analyzing the kitchen facilities{92} functionality, safety, completeness, condition, usefulness, and quality. With 216 respondents from the hospitality management students at Olivarez College in Parañaque and 216 survey questionnaires sent through Google Form, a descriptive-quantitative technique study was carried out utilizing probability. The statistical analysis of variance (ANOVA) indicates that the significance value is 0.338 (p=0.34), greater than 0.05. Therefore, when categorized according to respondents' demographic profiles, the study{92}s findings indicate no statistically significant difference in the mean ratings between the variables of the kitchen laboratory assessment at Olivarez College.

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