Professional Documents
Culture Documents
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Iloilo City
In Partial Fulfillment
by
Starlyn P. Lagsub
March 2012
WEST VISAYAS STATE UNIVERSITY
COLLEGE OF BUSINESS & MANAGEMENT
GRADUATE SCHOOL
Iloilo City
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Lagsub, Starlyn P., Food Service Competency Among Food Service Attendants in
Hotel Restaurants. Unpublished Master’s Thesis, College of Business and
Management, West Visayas State University, Iloilo City, March 2012.
Abstract
The main objective of this study was to determine the food service competency among
2011-January 2012, the study utilized 55 of food service attendants of hotel restaurants
in Roxas City as participants who were classified as to sex, civil status, educational
attainment, and length of service. The data gathering instrument was adopted from Tan
(2009). To analyze the data, means and ranks were employed as descriptive statistics.
All computations were processed through the Statistical Package for the Social Sciences
(SPSS) software. The major findings of the study revealed that generally, the food
service attendants of hotel restaurants in Roxas City had excellent service competency.
Their top four predominant competencies were: presenting room service meals and
beverages to guests; serving and clearing food & drinks, closing down restaurant/dining
However, they had very satisfactory competency in cleaning & clearing food service
areas and presenting room service account. The five most predominant food service
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presenting room service meals and beverage to guests; sharing information with
food and beverage; serving and clearing food and drinks; and preparing
dining/restaurant area for service. However, the five least predominant food service
presenting room service account; cleaning and clearing food service areas; taking and
processing orders; setting up trays and trolleys; welcoming customers; and liaising
between kitchen and service areas. On the other hand, the five most predominant food
service competencies among male food service attendants of hotel restaurants were:
presenting room service meals and beverage to guests; serving and clearing food and
drinks; preparing and setting tables; researching on general information on food and
beverage; and taking and processing room service orders. Their five least predominant
food service competencies were: cleaning and clearing food services areas; welcoming
customers; and presenting room service account; taking and processing orders; and
sharing information with customers. The five most predominant food service
information on food and beverage, serving and clearing food and drinks, closing down
WEST VISAYAS STATE UNIVERSITY
COLLEGE OF BUSINESS & MANAGEMENT
GRADUATE SCHOOL
Iloilo City
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restaurant /dining area, preparing and setting tables, taking and processing room
service orders, and clearing room service area, while their four least predominant food
service competencies were: cleaning and clearing food service areas, presenting room
service account, welcoming customers, and taking and processing orders. On the other
hand, the five most predominant food service competencies among married food service
attendants were: presenting room service meals and beverage to guests, serving and
clearing food and drinks, closing down restaurant/dining area, sharing information with
customers, and preparing dining/restaurant area for service, while their five least
predominant food service competencies were: clearing room service area, presenting
room service account, welcoming customers, cleaning and clearing food service areas,
and taking and processing room service orders. The five most predominant food service
competencies among high school level/high school graduate food service attendants
were: presenting room service meals and beverage to guests, serving and clearing food
and drinks, researching general information on food and beverage, closing down
restaurants/dining area, and preparing dining/restaurant area for service and their five
least predominant food service competencies were: taking and processing orders,
presenting room service account, clearing room service area, cleaning and clearing food
service areas, and welcoming customers. On the other hand, the most predominant food
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hotel restaurants were: presenting room service meals and beverage to guests, closing
preparing and setting tables, and serving and clearing food and drinks, while the five
least predominant food service competencies were: cleaning and clearing food service
areas, presenting room service account welcoming customers, taking and processing
orders, and setting up trays and trolleys. It is found out that regardless of the length of
service of food service attendants in hotel restaurants, the five most predominant food
service competencies were: presenting room service meals and beverage to guests,
researching general information on food and beverage, setting up trays and trolleys,
liaising between kitchen and service areas, and preparing and setting tables. In the
same manner, regardless of the length of service of food service attendants in hotel
restaurants the five least predominant food service competency were: cleaning and
clearing food service areas, clearing room service area, presenting room service
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