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Enhancing the skills and abilities of the students is not just mentally but also

physically. Tech-Voc offers National Certificate II that may be used in the future for the

students to have jobs in terms of cooking, baking, tour guiding and public speaking. But, the

real forte of Technical Vocational Livelihood track is hospitality in which in any work, is

needed. It is what makes the track unique from other tracks because not only it enhances the

skills and abilities of the students but also it teaches student the essence and the value of

hospitality in works. This research wants to learn the perspectives of the students in the TVL

track, if what do they think about their chosen track. According to Acuna (2016) “there are so

many opportunities with taking TVL Track. Once you took Home Economics strand you will

surely take Bread and pastry. In bread and pastry you will learn the core concepts of baking

from simple to complex. You will also demonstrate what you have learned in a form of an

Assessment.”

Technical Vocational and Livelihood is one of the programs of the Department of

Education that enhance the ability of every student in terms of the Hospitality Industry. The

Hospitality Industry is about providing food, drink and accommodation. It also involves

entertainment, fitness and leisure workers in the hospitality industry. The hospitality

Industry’s backbone is comprised of customer service, a concept shared by all

establishment, club bars, hotel and motels, airlines and cruise ships. As mentioned by

Cunanan (2017) “Food and Beverage helps students to become more competent. It increases

knowledge of students about the basics of food and beverage. It gives students the ability to

create unique selling point that they can use in the real world. The majority of business

riches are composed of only a handful of different business, but this industry applies to
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nearly any company that is focused on customer satisfaction and meeting leisurely needs

rather than basic ones. While, this industry is very broad, there are some defining aspects

that are important to understand.”

According to Reyes (2016) “There are a lot of specialized strands in TVL. One of

them is Home Economics which offers a lot of skilled related subjects like baking, tour

guiding, and food and beverage. With such subjects, it also feeds students a background in

the Hospitality and Tourism Field. The Track aims to make students skilled and job ready.”

If you want to provide hospitality to people or if you want to manage a hotel someday the

Technical Vocational and Livelihood Track is the perfect track that you can take in senior

high school, because this track focuses in the hospitality industry. According to Inature, “the

biggest contribution that the industry makes the economy of a country is creating a host of

new jobs. Direct job opportunities are available as tour guides, tour planners and operators,

travel consultants and in hotels, restaurants and resorts. As Hospitality and Tourism grows

so do these jobs. Jobs are also created in several related Industries such as cruise industry,

airlines, event management, amusements parks and etc. In terms of job opportunities the

hospitality industry has a lot to offer because this industry continues to grow every year. The

students who belong to Technical Vocational and Livelihood Track are not going to have a

hard time looking for jobs that are related in the hospitality industry.”

Mentioned by Ramya, (2009). “In the hospitality industry, looking good, being

cheerful and making people feel comfortable play a very important part. The industry covers

a wide range of portfolios in fields ranging from aviation to hotels to tourism and public

relations. Leisure and hospitality consists of industries within the food services,
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accommodation, recreation, and entertainment sectors. The union tourism ministry has

predicted a boom can choose undergraduate courses offered by several colleges and

institutes. There are private institutes in the city that offers courses that will help students

become airline cabin staff such as flight attendants. Flight attendants are required to

maintain a cool head in times of crisis and calm passengers down in emergency situations

and see to it that they are kept comfortable. Their duties include preparation of and selling

of on board food and beverages.”

Magar, R. stated “The Technical Vocational and Livelihood track is geared toward

the technology proficiency of the students that will equip them with lifelong skills and

knowledge which is vital when applying for a job to a private company or establishing his

own business, to do this they must earn a National Certificate II (NCII) or even higher by

passing the assessment to be given by the Technical Education and Skills Development

Authority (TESDA). The Technical Vocational and Livelihood track in the Junior and

Senior High School is taught in the form of Technology and Livelihood Education (TLE)

subject. It has the role of preparing the students for the work.”

Popova, (2012) stated that “The hospitality field, by definition, is a service industry.

Its task is to create shareholder wealth by servicing and satisfying guests. Industry segments

include, among others: hotels, restaurants, private clubs, managed food service, event

planning, tourism related business, and travel providers. More often than not, the product

purchased is either intangible or the perceived quality of the product purchased is impacted

by the service method in which it is received. Langhorn (2004) noted that in hospitality, the

service provider is “part of the product itself”. For guests to be satisfied, they not only must

believe that they have received a valuable service for their dollar, but also feel values and
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respected by the workers providing the service. The Hospitality Industry includes the

companies or organizations which provide food and/or drink and/or accommodation to

people who are away from home. The hospitality and tourism industry (H&T industry)

meets the needs of people with kindness and good will while they are away from their

homes. The H&T industry has four service sectors: food and beverage, lodging, recreation

and travel and tourism. The H&T industry is about service. The industry provides service to

people when they are away from their home and sometimes even when they are home. For

example, home delivery of food would be part of hospitality industry as would a masseuse

that does home visits or a cook that does at home cooking lessons or catering.”

As mentioned by Hmmfenix (2017) “Hospitality management means ‘managing’ an

event, or when referring to managing a hotel (for example), it would mean managing all the

different departments and members of staff so that the paying guests feel welcomed and

enjoy their stay. It is important that these people know that you are warm and friendly, so

that they would probably return to the venue again in the future. Hospitality is part of the

service industry, so the individuals working in hospitality management must hold these

essential qualities, which would make paying guests want to return. As someone who works

in this field, you must be able to perform your duties to a very high standard. This is because

you are dealing with either the general public, or in the case of conferences and conventions,

serving any level of management. These are often ‘ordinary’ people, but they are the ones

who must go with a strong feeling of wanting to return to that same venue, should the need

arise in the future. Hospitality is at the top of the list of the largest international industries

because of the genre of services included within it.”


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Stdycom (2017) stated that “Hospitality management includes many different

businesses, including hotels, restaurants, casinos, resorts, tour agencies and airlines. While

there are no specific requirements for educational experience, many companies have begun

favoring candidates with relevant education. However, extensive job training and work

experience is typically necessary for upper-level management positions.”

Cmaresourcesorg (2017) specified that “The real practice and essence of hospitality

makes people feel they belong. It makes people feel special, important, and warmly welcomed

into your life-not just your home! It’s receiving strangers like they are family, and

communicating through your words and actions that they are well worth your time and effort.”

Cruz, (2015) mentioned that “The best way to decrease poverty is to give jobs to the

unemployed. However employers could not hire high school graduates. This was called the

mismatch between what the schools produced and what business and industry needed. Let us

take the example of hospitality industry. Hotels, restaurants, cruise line and so on are in dire

need of qualifies staff but the two years of major courses in college were not enough to

prepare students to immediately take up jobs in the industry. But the K to 12 curriculum

solves the problem of mismatch. In this curriculum, a student preparing to enter the

hospitality industry takes all of six years in various job-related subjects. Technology and

Livelihood Education (TLE) and Technical-Vocational Livelihood (TVL) Track

specializations may be taken between Grade 9 to 12.”

Punlaanschooleduph stated that “The Senior High School Tech-Voc Livelihood in

cookery, baking and pastry production, food and beverage services, and housekeeping for the

hotel and restaurant industry aiming to uplift young women quality of life through education

based on Christian ideals and gainful employment with livelihood skills, proper values and
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good work ethics, thus enhancing their contribution to the country’s development efforts.

Dual Training System Program employs the training systems, integrating theory and hands-

on experience throughout the two years senior high school program. On-the-job training

takes place in out partner hotels and restaurants. In-house supervisors and training

coordinators are given an executive briefing and meet regularly with the school staff to

guarantee consistency of training received.”

In the book of Chon & Sparrowe, (2000). They said that “Today, leadership in the

hospitality industry goes far beyond traditional skills in operations. Leaders must be able to

understand and predict how hospitality will be affected by the changing world. The idea of

hospitality, of course, dates back much further – from historical evidence found at the first

centers of civilization to Biblical references of the washing of the guests’ feet, to later

accounts of English Innkeepers receiving weary travellers over a mug of ale. The concept of

hospitality, however, has remained the same, to satisfy and serve the guests. The hospitality

industry also extends over a wide range of businesses, each of which is dedicated to the

service of people away from home. Today, as in days of yore, the main components of the

industry are those that satisfy a guest’s need for shelter and lodging and those that provide

their patrons with food and beverages.”

K12Philippinescom. (2015) mentioned that “The Department of Education (DepEd)

has formed a Technical Vocational unit in the Bureau of Secondary Education. For them, this

unit needs strengthening as one of the three key strands that will prepare high school

graduates by arming them with skills for employment. If the student picks the TVL track as

specialty in senior high school or SHS, he/she will continue the TLE course he/she studied in

9th and 10th grades. This will allow him/her to earn NC II that he/she can use as credentials in
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applying for a job if he/she wants to work after SHS graduation. Yet if the student will study

further, he/she can pursue the TVL track and earn a bachelor’s degree in a related field.”

As stated by Kandampully & Duddy (2017) “Availing of tourism or hospitality

services is no longer considered a luxury confined to people living in the economically

developed countries; it has become an integral component of lifestyle and thus a global

industry, with producers and consumers spread across the world. This fact and its

transformation towards maturity have presented new challenges for the managers of

hospitality and tourism businesses. The progressive nature of customer expectations and the

highly competitive market renders it essential that hospitality and tourism management seek

ways through which they can maintain leadership in the marketplace. This study proposes the

“service system,” a model that is capable of interlinking the nascent service strategies of

empowerment, service guarantees and service recovery to assist hospitality and tourism firms

to deliver superior service while, simultaneously, gaining a competitive advantage.”

According to Aynalem, Birhan & Tesefay, (2016) “Tourism is one of the main

economic engines for nations with total contribution of 9.5% to global GDP and 8.9% of

total employment in 2013. Tourism can only flourish if the industry can employ qualified

staff or sustainable workforce which is the heart for excellent and prompt service delivery

system. Thus, this review made to give summarized information about challenges and

opportunities of tourism and hospitality employment. Narrative review was used where

selected and related articles, reports and studies of the topic are compared and summarized.

Tourism and hospitality creates diversified employment opportunities in different sectors like

accommodation, food and beverage establishments, transportation services, travel agencies,

tour operation companies, natural and cultural attractions sites. The challenges are poor pay
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and working conditions, sexual harassment, discrimination, unequal treatment, low education

and training, undemocratic and rigid corporate culture, seasonality and political instability

which drastically reduce the number of visitors which in turn brings high employees’ turn

over. Concerned stakeholders including, academicians, policy makers and business owners of

tourism and hospitality shall take actions to bring sustainable work force for the development

tourism and hospitality sectors.”


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Statement of the Problem

The researchers’ primary aim in their basic interpretative quantitative study is to

discuss the advantages of the Technical Vocational and Livelihood Track to the Grade 12

Students in Holy Angel University for the school year 2017-2018.

Specifically, the study seeks to answer the following questions:

1. How may the profile of the respondents be described in terms of:

1.1 Age,

1.2 Gender,

2. How may the advantages of the TVL strand as the Home of Hospitality be described in

terms of:

2.1 Tour guiding,

2.2 Food and beverage,

2.3 Bread and pastry

3. Do the acquired skills and abilities of the TVL students in their subject help them in

finding a job in the future?


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Scope and Limitation

The researchers conducted a research that contains the perspectives of the TVL

students about their track. The central point of this research is to justify the advantages of

the Technical Vocational Livelihood Track as a Home of Hospitality. The researchers will

focus on the grade 12 Technical Vocational Livelihood students in Holy Angel University

for school year 2017-2018. The scope of the study is anchored to the four sections of the

Grade 12 TVL track with students’ age seventeen and twenty-one years old.

The study’s locale is Holy Angel University because the researchers were

studying in this school thus it will be easier for them to gather the data needed for the

research therefore one limitation of the study would be that the datum that will be gathered

would only be applicable to the school selected and would not be applied and valid to other

schools. This gathering of datum can be done within one day or so and the method that will

be used is basically through a survey questionnaire since it is a quantitative research.


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Conceptual Framework

INPUT PROCESS OUTPUT


Profile of the Analysis of data  to gather evidence
Respondents through: that TVL track has
 Age: 17-21  Statistical a lot of advantages
Treatment
 Gender: Male and  To justify that
Female  Data collection TVL students has a
lot to offer
 Checklist -
questionnaires  To know and
determine the
advantages of the
TVL students in
their track

The researchers composed an I-P-O Paradigm in which it showed the input,

process and the output of the study. In the Input, the profile of the respondents regarding

their age and gender were included. In the Process, the researchers used statistical treatment

for their computation and collected the data. The instrument that is used by the researchers

is the checklist - questionnaire because it is the most appropriate instrument to use when

conducting a quantitative research. While, in the output the researchers listed down the

expected outcome or output of the study such as to gather evidence that TVL track has a lot

of advantages, to justify that TVL students has a lot to offer and to know and determine the

advantages of the TVL students in their track. The paradigm shows the factors that will

serve as a guide for the researchers in conducting the research.


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Significance of the study

The research about the significance of TVL Track as home of hospitality can enlighten

the students about the importance of the TVL Track and to show that it has a lot of

advantages in this track. The study of the researchers greatly benefits the TVL students,

incoming senior high school students, school administration, teachers, parents and

upcoming researchers.

 TVL Students

The research will help the students realize the importance of hospitality to the

TVL Track. It would also help them boost their confidence about their chosen track

and will not feel inferior towards their track, instead they would appreciate the

different skills they could acquire in this track.

 Incoming senior high school students

The research will give graduating students of junior high school an overview

about the TVL Track. The study can also be a way to convince them to enroll in the

TVL track because the track helps enhance their skills and it has a lot of job

opportunities after their graduation.

 School administrators

The research helps them think and create new activities for the TVL Track that

can help the students in improving their skills and capabilities.


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 Teachers

The research will help them know how they would be able to help their students

enhance their skills and capabilities. They serve as second parents of the students

and they would guide their students on the process of learning and practicing the

skills in order for them to be ready for the future.

 Parents

The research will help the parents in guiding their children regarding the strand

their children would like to take in Senior High School.

 Future researchers

This research will serve as a reference to the upcoming new researchers that have

connected topic with our study. They will have an insight about the hospitality in the

TVL track.

Hospitality- is the activity of providing food, drinks and services and giving a generous and

friendly treatment to the people; It means serving and being nice to people, with care and

compassion.

Tourism- the activity of travelling to a place for pleasure; It promotes diverse cultures and

different countries and it gives an identity to the place itself.

Practical- appropriate or suitable for actual use; It means thinking in a way you know

which is obvious.

Proficiency- advancement in knowledge or skill; It means being good in skills and abilities.
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Technical-Vocational Livelihood Track (TVL Track) – It is one of the specialized track

offered in the K-12 Curriculum for pursuing culinary arts, tourism, hotel management

and event management and focuses on enhancing the students’ skills and abilities; It is a

strand in which it composes of economics and hospitality.

NCII (National Certification II) - It is a quality assured structure used for giving

recognition to the attainment of competencies; It is a certificate that was given by

TESDA for the participants who passed the assessment.

Kto12 Curriculum- It is a curriculum usually refers to the specific learning objectives and

activities; It is a program that covers kindergarten and 12 years of basic education.

Food and Beverage- Is an area that caters the guest’s food and beverage needs; Food and

beverage is under the hospitality management which is a sub sector of Tourism.

Accommodation- A room or group of rooms, or building in which someone may live or

stay; Is an establishment that caters all the needs of the guest’s which include a temporary

place where they can stay and it also include the food and beverage industry.

Lodging-A temporary living or sleeping place; It is a type of accommodation where guest

can stay for a short period of time.

Recreation- It is something that people do to relax or have fun; It is a leisure activity that is

being done for enjoyment.

Leisure- Freedom from the demands of work or duty; A free time to relax and have fun.
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Chapter 2

METHOD

This chapter includes the research design, respondents, instrument, data collection,

ethical consideration and statistical treatment of the data. It also interprets how the data

were collected through the checklist questionnaire of the answers bestowed by the

samples of the performed study.

Research Design

The researchers in this study apply descriptive survey method using the checklist

questionnaires as the main instrument in gathering of data. According to Dr. Y.P.

Aggarwal (2008) “descriptive research is devoted to gathering of information about

prevailing condition or situation for the purpose of description and interpretation. This

type of research method is not simply amassing and tabulating facts but includes proper

analyses, interpretation, comparisons, identification of trends and relationship.” In this

study, the researchers analyzed and interpreted the gathered data about the advantages of

choosing TVL track as a home of hospitality.

Respondents of the Study

The respondents of the study were the 20 percent (20%) of the total 178 Grade 12

students of Technical Vocational and Livelihood Track at Holy Angel University of the

Section Counsel, Fortitude, Knowledge and Piety School Year 2017-2018. The

respondents were selected through convenience sampling.


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Table 1

Respondents of the study

N= 36

Respondents Frequency Percentage

________________________________________________________________________

COUNSEL 9 25%

FORTITUDE 9 25%

KNOWLEDGE 9 25%

PIETY 9 25%

TOTAL 36 100%

________________________________________________________________________

Instrument

The researchers’ method in gathering the datum for the study is through the

checklist questionnaire. The checklist questionnaire does not give hard time, there’s no

pressure and allow to maintain the anonymity of the respondents. It also allows the

researchers to gather data in large audience. Through the checklist questionnaire, it made

the collection of results quick and easy. The researcher decided to divide the

questionnaire into four sections since TVL strand has three (3) major subjects and the

other section is about the future job of the TVL students. In that way, respondents easily

identify the subjects that are being mention in every question. The answers of the

respondents would be the basis of the results of the research. There are fifteen questions
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intended to be answer by our respondents. According to Ferretti (2015), checklists are the

simplest method for systematizing scoping of the likely effects of a proposed policy.

They help point out areas that require a more detailed assessment. In some cases,

checklists also represent the impact analyses itself.

Data Collection

The researcher’s questionnaire is given to the research adviser and research panel

to ask for their approval. Afterwards, they went to the Basic Education Department

Principal to ask for permission to administer the questionnaire to the respondents. By the

time the questionnaire was approved by the principal, the researchers administered and

personally distributed the copies of the questionnaire to the respondents. These were

tallied, tabulated and undergone statistical treatment.

Ethical Consideration

The researchers made sure that the chosen respondents are fully informed

regarding the procedures and they agreed willingly to be part of this study. All the

responses of the respondents will be kept strictly confidential.

The researchers cited all the statements from the respondents. The last part of this

study which is the appendices is dedicated for all the sources that used in conducting this

study.
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Statistical Treatment of Data

The researchers classified the data gathered, then tally, interpret and treated by the

following computations:

1. Proportion – This is use to convert the decimal point into percentage that will be

place as labels in the graph.

Formula: Proportion = D x 100

Where D = Decimal

2. Percentage (%) – This is use in the study in order to determine the percent of the

data.
100
Formula: P = 𝐹 𝑥 𝑁

Where P = Percentage

F = Frequency

N = Total/ Number of cases

3. Average Weighted Mean

(𝑐1 𝑥 5)+(𝐶2 𝑥 4 )+(𝐶3 𝑥 3)+ (𝐶4 𝑥 2)+( 𝐶5𝑥 1)


Formula: 𝑁

Where c1,c2,c3,c4,c5... = represents the scores

N = represents the number of scores

4. Mean- This is use to compute and determine the mathematical center of a

distribution.

∑𝑥
Formula: 𝑁

Where = summation symbol

X = represents the scores


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N = represents the number of scores

The following scale is used to interpret the description used in the assessment.

Scale Mean Description rating

5 5.00 to 4.20 Strongly Agree

4 4.19 to 3.40 Agree

3 3.39 to 2.60 Neutral

2 2.59 to 1.80 Disagree

1 1.79 to 1.00 Strongly Disagree


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Chapter 3

RESULTS AND DISCUSSIONS

This chapter shows the tabular and graph version of the gathered data in the

checklist questionnaire. The results collected from the respondents are critically analyzed

and interpreted to help answer the problems of the study.

Table 2

Respondents’ age and gender

Profile Frequency Percentage

N = 36

Gender Male 15 41.67%

Female 21 58.33%

Mean Standard Deviation

Age 17.86 .54

This table shows the respondents’ profile such as the gender and age. It also

presents how many respondents the researchers surveyed in this study. The researchers

surveyed 15 male respondents out of 36 respondents with the percentage of 41.67%. 21

female were surveyed out of 36 respondents with the percentage of 58.33%. The average

age of the respondents is 17.86.


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Table 3

Tour guiding subject

Tour guiding Mean Verbal Interpretation


1. The tour guiding subject 4.75 Strongly Agreeable
helps me know and have a
glimpse of the life of the
tour guides.

2. The virtual tour guiding 4.67 Strongly Agreeable


gave me enough experience
on how to be a tour guide.

3. The role plays being 4.53 Strongly Agreeable


conducted in the class
improves my
communication skills.
4. The NCII Exam improves 4.47 Strongly Agreeable
us and helped us to be more
confident in terms of being a
tour guide.
5. The performance tasks 4.58 Strongly Agreeable
being given make us
stronger and improve as an
individual.
6. The tour guiding subject 4.75 Strongly Agreeable

taught me the right way on


how to treat and
communicate with the
tourists.
Overall Mean: 4.63 Strongly Agreeable
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The table shows the respondents’ most answered regarding the importance of the

subject tour guiding which is strongly agree. As what can be collected on the data the

respondents’ answers got a weighted mean of 4.63.

As stated by Wei (2007) “tour guides can act as facilitators to promote local

economic development. It is obvious that the success and prosperity of the tourism

industry very much depends on the performance of tour guides who serve as ‘the

moment of truth’, represent the image of the travel company and the visited places and

influence the satisfaction level of incoming tourists as well as their intention of

repurchasing and returning.”


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Table 4

Food and Beverage subject

Food and beverage Mean Verbal Interpretation

7. The activities given under 4.58 Strongly Agreeable

the food and beverage

subject give me ideas about

how food establishments

work.

8. The interviews being 4.44 Strongly Agreeable

conducted on different food

establishments helps me

understand better the world

of the food industry.

9. The role plays being 4.42 Strongly Agreeable

conducted in the classroom

helps me understand better

the topics/lessons.

10. The food and beverage 4.50 Strongly Agreeable

subject taught me the right

way on how to treat and

show hospitality with the

customers.

Overall Mean: 4.49 Strongly Agreeable


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The table shows the respondents’ most answered regarding the importance and

the skills being acquired of the subject food and beverage which is strongly agree. As

what can be collected on the data the respondents’ answers got a weighted mean of 4.49.

“For industry-based programs such as hospitality, part of a student’s experience

and collegiate preparation includes practical experience and an understanding of how the

industry operates in a professional setting.” (Schoffstall, 2013)


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Table 5

Bread and Pastry subject

Bread and pastry Mean Verbal Interpretation

11. The bread and pastry 4.58 Strongly Agreeable

subject does not only teach

the terms in baking but it

also has hands-on task such

as baking in the kitchen.

12. I learn better about the 4.58 Strongly Agreeable

subject because of the

hands-on tasks rather than

just discussing the terms.

13. I am able to attain 4.47 Strongly Agreeable

enough skills in baking

during the bread and pastry

subject.

Overall Mean: 4.54 Strongly Agreeable

The table shows the respondents’ most answered regarding the importance and

the skills of the bread and pastry subject which is strongly agree. As what can be

collected on the data the respondents’ answers got a weighted mean of 4.54.

“There are so many opportunities with taking TVL Track. Once you took Home

Economics strand you will surely take Bread and pastry. In bread and pastry you will

learn the core concepts of baking from simple to complex. You will also demonstrate
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what you have learned in a form of an Assessment.” (Acuna, 2016)

Table 6

Future job

Future job Mean Verbal Interpretation

14. The subjects being 4.61 Strongly Agreeable

offered in the TVL track

greatly help me in attaining

the skills for my future job.

15. The skills I acquire in 4.64 Strongly Agreeable

this strand can help me find

a job already after

graduating in Senior High

School.

Overall Mean: 4.63 Strongly Agreeable

The table shows the respondents’ most answered regarding on what the TVL track

can offer which is strongly agree. As what can be collected on the data the respondents’

answers got a weighted mean of 4.63.

TVL Track prepares senior high school students for employment. This track can

get you employed right after senior high school. After 2 years of senior high, you’ll have

earned employable skills and will thus be eligible to work. After gaining employable

skills, a TVL Track senior high graduate can seamlessly transition from school to the

workplace here or abroad. (Bhenks, W. B., 2016).


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Chapter 4

CONCLUSIONS AND RECOMMENDATIONS

This chapter shows the conclusion and findings of the research study. It also

contains the recommendations offered by the researchers.

Findings

This study was designed to determine the advantages of the TVL students to their

track with regards to their three (3) major subjects (tour guiding, food and beverage and

bread and pastry) of Grade 12 students at Holy Angel University.

1. Respondent’s Profile (Age and Gender)

Age

As to age, the respondents got a computed weighted mean of 17.86 and a

standard deviation of .54.

Sex

As to sex, 15 or 41.67% of the respondents are Male and 21 or 58.33% are

Female.

2. Major Subjects (Tour guiding, food and beverage, and bread and pastry)

Tour guiding

As regard to tour guiding, the respondents described the subject

tour guiding in terms of answering it as strongly agree with a weighted

mean of 4.63.
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Food and beverage

As regard to food and beverage, the respondents described the

subject food and beverage in terms of answering it as strongly agree with a

weighted mean of 4.49.

Bread and pastry

As regard to bread and pastry, the respondents described the

subject bread and pastry in terms of answering it as strongly agree with a

weighted mean of 4.54.

3. Future job

The respondents mostly answered “Strongly Agree” with regards

to their skills and abilities acquired that can be use for future jobs with a

weighted mean of 4.63.

Conclusions

Based on the findings, the following conclusions were drawn:

1. The majority of the respondents are Female. Along with this, the respondents

age got a weighted mean of 17.86.

2. The three (3) major subjects presented (tour guiding, food and beverage and

bread and pastry) gives a lot of advantages for the TVL students. Among all

these subjects, the tour guiding subject appeared to be the subject with the

most advantages because of the activities being given here.

3. The skills and abilities being acquired by the TVL students in their major

subjects were a great help for them in finding a job in the future.
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Recommendations

1. The school should consider the students capabilities regarding on their chosen

track, not only on the gender and age.

2. The three major subjects such as tour guiding, food and beverage and bread and

pastry should conduct more activities outside the school to broaden their capabilities in

their work.

3. The students should engage themselves and practice devotion for them to be

able to apply their skills and abilities in term of their specialization regarding their track

which can be applied for their future jobs.


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