Students, your attention to instructions is deemed important in passing the subject. My warmest thanks and congratulations to students who have passed the 1st draft. I already gave their grades and my comments to their work.
Now, let us begin using the technology to reach my instruction even in your respective homes and to places where you will be assigned to. Beginning today, you will be submitting your work in this blogspot as comment but you have to register in blogspot.com in order for you to publish your assignment. This means that you need to copy your work in Microsoft word and paste it here.
Your work will be read by your classmates and by people who is actively engaged in research. You might be wondering why there is a need for everyone to see your work and for you to write your thoughts. This is a good venue for everyone to participate in the discussions including professional researchers. I am inviting people like Dr. Roberto Padua (former CHED Commissioner and a good friend), Dr. Chona Echavez (Research Institute for Mindanao Culture Research Associate), Ms. Ivy Sabuga (Asian Institute of Management Policy Center Researcher), and College Deans to view our site and interact with us.
Obviously, I will be giving a grade for participating and posting your questions to every blogs that I will be posting in this site. Ultimately, my goal is to seriously monitor your improvement and your credibility to write technical reports. By this time, it is unnecessary to teach you ENGLISH Grammar and logic considering the units you've earned from your first and second years in college. My presence in your class is not to teach you the basic education rather the application of your basic education.
Research is about logic. Although I am aiming for a basic research output which is technically difficult for amateurs, Applied research will be accepted with due consideration to logic, relevance, and accuracy. This should be clear to you.
Further, your 2nd Draft should be posted in this blog title on January 16, 2008, wednesday. Please indicate your Research Problem and the members of the group. No need for you to print your assignment. No paper will reach my office until I will instruct you to.
Be good and see you.
Wednesday, January 9, 2008
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RESEARCH
PROJECT
PROPOSAL
SUBMITTED BY:
Marie Carl Mayol
Eileen Gamaya
Ray Duhaylungsod
HRM-9 (TUE, 5:30 – 8:30)
SUBMITTED TO:
Ms. Jude M. Salon
I. PROJECT PROBLEM
RESTORING THE TRADITIONAL ILIGANON CUISINE
II. ABSTRACT
Iliganon Cuisine is a cuisine that made by Iliganon with its uniqueness upon cooking which transforms basic, local ingredients into tasty and nutritionally wholesome dishes reflecting its ethnic traditions and cultural heritage. The issues confronting Iliganon cuisine are the type of people appreciates this cuisine in terms of religion, age and preferences. The history and evolution of Iliganon Cuisine, shaped by economic, political, climatic, geographic, cultural, historic, religion and ethnic influences. The Traditional Cuisines existence is determined to factors such as consumers profile and socio-political profile of the city or area. The researcher would want to focus Iliganon cuisines that classify them according to types of dishes such as main dish, desserts and specialties. This study can contribute to find out what is the Traditional Iliganon Cuisine at the same time restoring its quality, signature dishes and image through more years to come. The researcher will conduct a focus group discussion to “Lumad” literally “indigenous people” who are a residence in Iligan City to collect further information.
III. PROJECT DESCRIPTION
A. Purpose
This study aims to identify the Traditional Iliganon Cuisine. This cuisine would be classified according to type of dishes such as main dish, desserts and specialties. Aside from identifying the Traditional Iliganon Cuisine, the researcher would also want to know the perceive effects of restoring Iliganon Cuisine and what type of people would likely to appreciate these cuisine in terms of religion, age and preferences.
B. Significance
As a researcher who has participated in a number of researcher related to food and cuisines, this is a good study to enhance a better understanding, knowledge, skills and passion in different kinds of food, dishes and culinary procedures.
As a teacher, this kind of project serves to enhance their skills and knowledge by learning different information about food and cuisines of Iligan City and motivate themselves to do it in actual in cooking and share and demonstrate it to the students afterwards.
For the government, restoring the Traditional Iliganon Cuisine could apparently help promote entrepreneurship, stimulate infrastructure investment, generate jobs and increase our country’s foreign exchange. These are significant contributions to the goal of sustainable development for Iligan City and the Philippines as a whole.
C. History
The last century has produced enormous improvements in food production, preservation, storage and shipping. Today almost every locale in the world has access to not only its traditional cuisine, but also too many other world cuisines as well. New cuisines are constantly evolving, as certain aesthetic rise and fall in popularity among professional place and cities restore. (www.google.com)
“Food and Cuisine” are, after all part of a country’s history and cultures and we cannot detract from their social dimension. When it comes to food, people can be categorized into: 1) Those open to new ways and ideas and 2) Those who will always judge food based on what they grew up with their minds closed to any other versions. (Article in Code Red Magazine, 2007). (Culinary Institute of America)
In addition to food, Iliganon Cuisine may vary from different dishes like main dishes, desserts and specialties. Two famous specialties are the “Pinakurat” as tapa or kilawin and Chedings Peanut. In desserts, “binaki”, “suman ibus”, “suman balanghoy” are some known desserts in Iligan City. Furthermore, Iliganon Cuisine still remains its ethnicity, native ingredients and peculiar cooking methods. (www.yahoo.com)
This proposed study gauges from the results mentioned above. Profiling the Traditional Iliganon Cuisines deemed to show uniqueness and honorability of proposing this subject.
RESEARCH
PROJECT
PROPOSAL
SUBMITTED TO:
MS. JUDE SALON
-HRM9 INSTRUCTOR-
SUBMITTED BY:
QUITOS, CHRISTIAN MICHAEL M.
CUERQUIS, JAY MICHAEL
GOMEZ, LIBERT
LIMBO, ALLAN JR.
I. Project Title
SOCIO-ECONOMIC EFFECT OF LOW RATES OF PENSION HOUSES
IN ILIGAN CITY
II. Abstract
Pension Houses in Iligan City are small businesses that offer special prices for travelers staying more than a week. They are less expensive than a full service hotel since they are family run and have limited services beyond lodging and food. A real advantage is ongoing interaction with the owners which may lead to a more enjoyable experience. The researcher would want to focus Pension Houses that lower their rates and also determine the effect of Pension Houses in Iligan City. This research can also determine the probable reasons of why Pension Houses in Iligan city lower their room rates, are they assured of gaining up the profit they have spend, can they assure to give customer satisfaction to their customers even though they give lower rates to them. This study can contribute to find out why Pension Houses in Iligan City are lowering their room rates.
III. Project description
A. Purpose
The study aims to determine the effect of Pension Houses in Iligan City. The view of this study focuses on knowing the effects of why Pension Houses in Iligan City is giving lower rates to their customers and also to know the descriptive profile of every Pension House in Iligan city in terms of their Capital, Rates, Number of Employees, their facilities and services. The most significant thing about this study is to know the perceived socio-economic effects brought by the lower rates of Pension Houses in Iligan City.
B. Significance
This research can determine the probable reasons of why Pension Houses in Iligan city lower their room rates, are they assured of gaining up the profit they have spend, can they assure to give customer satisfaction to their customers even though they give lower rates to them and lastly to perceived the socio-economic effects brought by lowering of rates to the city.
C. History
These small businesses may offer special prices for travelers staying more than a week. In Switzerland this definition has a wider range beyond a cheap hostel. These family run guesthouses may be located in historic old buildings, have beautifully designed rooms with private bath and usually have a restaurant for breakfast and dinner. They are less expensive than a full service hotel since they are family run and have limited services beyond lodging and food. A real advantage is ongoing interaction with the owners which may lead to a more enjoyable experience. Don't be surprised to find family antiques and beautiful artwork mixed in as well. Probably the reason why Pension House owners lower their room rates, it is because of Iligan’s Tourist destination and also because of the reason that Iligan is not known to have people that’s in with high-class or unstable living. The society of Iliganons is ¾ of its population are Christians and Catholics. The society of Iligan City is increasing due to families that are transferring from other places and staying here for a long time and some are just visiting here, therefore we can conclude that Pension Houses in Iligan City is lowering rates because of the many visits of people from other places and also those people who are going here for leisure activities with the use of the tourist destinations that this City has. The effect of the lowering of rates of Pension Houses in Iligan City can put back the kind of feedback to the city because they can enjoy the tourist spots in Iligan City and they can also be accommodated with less cost.
THESIS PROPOSAL
"Tipping Attitude of Iliganons"
submitted to:
Ms. Jude Salon
HRM-9 Instructor
Submitted by:
Wheena Tuliao
Gines Paul Lacida
Mary Joy Cedeno
ABSTRACT
The nature of tipping raises interesting questions about why people tip and what factors influence their tipping decisions. Tipping or gratuity is both a social norm and a means of rewarding good service. It varies on the basis of expected future service specifically in restaurants. Tips are voluntary payments given after services have been rendered. It has been argued that customers leave tips maybe to abide with social norms and expectations, to minify service staffs’ envy, and to display wealth, status and power. In other words, tipping could have been an attempt to buy the approval, goodwill and esteem of servers and fellow costumers. In restaurant setting in Iligan City, costumers are not expected to tip 15% of the total bill. It only depends on the costumers to hand tips to servers based on the change of the money paid or based on the satisfaction of service. We have come into a research concerning on the tipping attitude of Iliganons. As a part of the hospitality industry, we are more concerns on the costumer-worker relationship in reataurants.
PROJECT DESCRIPTION
PURPOSE
This study aims to identify the tipping attitudes of Iliganons on why they give tips or gratuities. Tipping is most likely to happen in food and beverage establishments in Iligan City specifically in restaurants and lodging establishments based on our 1st survey we had from the people that we know.
SIGNIFICANCE
As a researcher, the advantages of this will help us all enhance our knowledge regarding the tipping reasons and conditions, expanding our knowledge and be concern enough in the relationship of customer-service staff and its deeper importance.
For the benefit of the service staff, this study could be a great advantage for them to strive and pursue their job perfectly, help them aware their great service, and help them develop the relationship between the customer and the service staffs in Iligan City for Iligan City has not yet open their windows in the real world.
HISTORY
Etymologists trace the word “tipping” back to the street language of the medieval era, when it meant “hand it over”. (It sort of means the same thing today.)
In 1972, an anthropology professor linked the words “gratuity” and “tip” in various languages to the act of imbibing. Each can literally translated into terms that pattern to drinking -- tringled in German, pourboire in French, for example. The Dutch word tippen (calling for service by tapping on a table) and the Latin word stips (meaning “gift”) may also be related.
Whatever the origin of the word, the practice probably goes back to the first time one Neanderthal held a rock open for another Neanderthal. Or at least, as some evidence suggests, to the Roman Empire. The term has also been linked (though not by all word historians) to 18th-century England, where eating and drinking establishments put out brass urns inscribed with the phrase “to Insure Promptude” (T.I.P.) for customers to leave money in.
I. Project Title
Level of confidence in speaking English
II. Abstract
Learning how to speak English fluently and accurately is a task for the student’s performance. Majority of the studies and surveys have the same results and it only shows that a lot of students are having difficulties on speaking English. Measuring neither the ability nor their level of confidence really takes time and needs to build a foundation of data’s. The study is base on how flexible is the students on their academic performance and during their activity period. This study focuses on the 1st year HRM students in St. Michael’s College, It will help them to learn the perfect ways of reading, writing, listening and speaking English. It is observed that mostly of the HRM students are able to yield better English when it is written. In addition, teachers are also a big factor that needs to be considered in developing the students in building their confidence in speaking English. It will help the students to enjoy the benefits of having good communicative skills. Therefore the extent of view in this research is to find out what are the factors associated in learning English and learning to speak English. The outcomes of the studies reveal that language learning strategies are primarily of benefit for the speaking task.
III. Project Description
Purpose
The purpose of this study is to come up with the data’s that will help the students on improving their level of confidence in speaking English. It is clear that students bear much anxiety and pressure while studying English. English is one of the languages most people in the whole world practice for better understanding in communication. It would lead each one of us being flexible wherever we are or whatever place we maybe. It enables us to enjoy the benefits on having the knowledge on speaking English correctly. The higher the level we had in communications the greater opportunity we achieved regarding in friends, meeting people and most of all obtaining greater opportunity in applying jobs or work and business management.
Many studies have been done to help the students on gaining their confidence but still it’s not enough. In this kind of study, we need to know the environment of the student so that we will know the reasons behind his low level of confidence in speaking English. It needs to gather some more information about his/her family background that affects him/her most.
Significance
The most significant achievement is the students’ new ability to learn by, and think for, themselves, which will benefit them all their lives. At the same time, they learn a lot and develop new methodologies for speaking English. Learning English is important by focusing the factors that influence people in communication; these will lead them to become a better person, to be more professional and to enhance the performance level through managing owns personality. This research is interested in examining the interest, motivation and attitudes of students as contributors to the level of confidence in learning English.
Instruction emphasizes student participation in a wide variety of speaking activities. Group discussion develops cooperative skills in problem solving, negotiation, and decision making. Informal speeches develop self-confidence and the ability to speak fluently without preparation. Brief video and academic lectures are used to develop listening skills and to accustom students to fast natural speech and formal, academic lectures. These also provide practice in note-taking. Preparatory activities provide and develop appropriate vocabulary and involve students in academic discussion. Selections from contemporary films and music are used to teach and reinforce current idioms and natural current speech.
[Top]
History
According to the research studies (Parr et al., 1992), students with better language proficiency can adjust to the foreign environment more easily. In this case those students who have known better language are those students having the full confidence in their self. Some researchers found out that it is within the attitude of the students that makes them having the hard time to learning English as well as speaking English too. For example, there were two main reasons for the non-participation of the students in a public speech program: one was that some students had lost interest in learning English when they were in high school, and the other was others lost hope in learning English due to their poor rudimentary knowledge,(Whitehead, 1989).
Stephen Kemmis and Robin McTaggart have said: "The linking of the terms action and research highlights the essential feature of the method: trying out ideas in practice as a means of improvement and as a means of increasing knowledge.... this means that teacher's words and actions influence students very much. If the teacher were too strict and serious, the students would lose their confidence, and not participate voluntarily in class discussion. Teaching the students patiently and kind will make them love the subject and everything involves in it. Including the basic grammatical structures needed for various fundamental tasks such as narrating, describing, explaining, inquiring, expressing agreement or disagreement, giving directions, expressing belief or disbelief, and formulating conditionality. It all helps the students to understand and improve their knowledge that they can practice on their own.
Research Project Proposal Format
HRM 09 (5:30-8:30)
Tuesday
Submitted to:
Ms. Judelyn M. Salon
Submitted by:
Lera Kay P. Lluisma
Liezl D. Padua
Nodelyn E. Pabinguit
RESEARCH
PROJECT
PROPOSAL
SUBMITTED BY:
Janice Yañez
Helen Garcillano
Jenda Gebana
HRM-9 ( TUE 5:30- 8:30)
SUBMITTED TO:
Ms. Judelyn M. Salon
I. Project Title
Perception of House Helpers to HRM as a Course
II. Abstract
This research will explore the perception of Local House Helpers to HRM as a course. It is observed that HRM course was commonly perceived and no different with the knowledge, attitude and skills of a house helper. Local House Helpers learned their knowledge, skills and practices from co-workers or from experiences in their work while HRM graduates are properly taught from their schools. This is a descriptive study aiming to determine the validity of their observation.
III. Project Description
This research aims to know the perception of Local House Helper to HRM as a course, in terms of knowledge, skills and practices. Furthermore, the proposed study seeks to answer the perceived link of Local House Helpers to HRM and their relationship or being common to its job qualification.
IV. Significance
This research paper written with following significance:
• For the employers this research would allow them to be able to differentiate the type of skills that a House Helper acquires from an HRM graduate.
• For HRM students this research will change their perceptions towards House Helpers.
• For House Helpers this research would allow them to find their work more acceptable.
V. History
Recently in history that house keeper/ cleaner was appreciated and actually looked upon as being worthy of any form of respect. This transition started to happen some time in the late forties, early fifties. This is when it became more acceptable to find women who by choice, worked for their clients rather than being forced to work to pay off debts. In connection with this statement we relate it to the local setting of Iligan City. As far as the information that we have gathered 3 out of 10 employers are giving the rightful benefits that is intended for its employees. eg. ( SSS, Phil health etc.)
As the industry evolved so did the titles of those working within the industry. Those who were originally called Maids are now steering clear of the title and prefer to be known as House Cleaners. It is often heard now that the terminology “ House Maid” denotes one who is willing to be worked harder by having to do the more menial tasks such as picking up after family members, serving meals and doing laundry. It is hoped that by changing the names a certain amount of respect is brought into the job that has never been there before.
Conceptual Framework of House Helpers
Work Knowledge
House keeping
Cooking
Purchasing
Menial TAsks
Work Attitude
Shifting
Attentive
Work Practices
Kitchen work
Cooking
Meal Preparation
House Cleaning
Washing Dishes
Research Project Proposal
Submitted to:
Ms. Judelyn Salon
Submitted to:
Lomansoc, Krystle Mae
Serino, Karen Ross Mae
Palaca Ronielyn
Research Project Proposal
I.Project Title:
Social Attributes as Factor on the Quality of Housekeeping Services in the Hotels of Iligan City.
II.Abstract:
No empirical studies are carried out to explore social attributes as a factor on the quality of housekeeping services of hotels in Iligan City. This research focuses on the hotel’s performance consisted of the services such as their housekeeping attitude towards attendance and politeness, staff’s level of abilities, knowledge, skills and experiences and transitional examination associated with the social attributes perceived by the tourists and potential tourists. It has been observed by the hotel guests that the hotel’s performances is low than the other hotels in Mindanao or even all over the Phillipines. In addition, hotels here in Iligan City have an impression of low quality services not because of incomplete and not-so-modern technology or facilities but in the mere fact that it is located in a province. Measuring the services and performance of the hotels in Iligan is challenging due to a product of socio-economic and environmental value to the society or to a group of people. This research emphasizes those establishments that only met the establishment standards of hotels in order to operate. This is a descriptive study that needs to conduct survey to collect data and responses of tourists, to the identified social attributes associated to Iligan that can explain the performances of hotel more specially their housekeeping services.
III. Project Description:
A.Purpose
This project will identify social characteristics associated to Iligan City that significantly affect the housekeeping services in different hotels. Furthermore, the research will explore the relationship between social attributes and the quality of housekeeping services in Iligan City. As a student, this project can be beneficial to us because aside from the mere fact that this study is related to our course we will be knowledgeable about the accurate guiding principles on housekeeping. To SMC, this inquiry will have an enormous contribution especially to the HRM students for the reason that they will have a supplementary learning on what housekeeping really is, and we are anticipating that they will use this for the betterment of their performances to provide the quality of their services.
B.Significance
This study focuses on investigating the social attributes that affect the performance of services of all the hotels in Iligan. The view is that by focusing on social attributes as factor to the housekeeping services in the hotels of Iligan City, it would help us to improve and develop hotels through proper managing and controlling of their profile from time to time, if possible. The development stake holders will be guided in marketing the hotels of Iligan through appropriate marketing strategies guided by the information provided by this study.
I. Project problem
The decrease of net sales of Club7 bar in Iligan City
II. Abstract
A decrease in net sales is one of the major problem in any profit –oriented establishments. There are many factors that may affect to its net sales. There are many hypothesis came out to this study like the location of the said establishment is not accessible, they don’t have any “gimiks” in their bar and it is brought by the newly open bars in Iligan City. This study focuses on the decrease of its net sales of the establishment.establishing a bar really needs much knowledge for this to be successful. Club 7 bar have difficulty i retaining their net sales due to this factors. The mismanagement of a certain bar may result bankruptcy. People patronized a bar with a good ambiance, peaceful and accessible. This study may help improve the establishment, why it is their net sales is decreasing. The data that we have gathered from the said establishment will be our basis in this research.
III. PROJECT DESCRIPTION
A. Purpose
The study focuses on the net sales of the establishment Club7. This study intends to identify the major factors affecting the net sales of the said establishment. The researcher would like also to know the real taste of Iliganon people in terms of going to a bar, whether it is an acoustic, live band, comedy bar, restobar and disco bar.
B.Significance
As a resercher who study about the decrease of a net sale, this may awaken the estabishment. For a bar owners this may help their establishment improve and help them create more ideas to gain back their losses and to achieve their success.
For the economy of Iligan City, this may help gain back the Night life in the city. Since the economy in Iligan City depends on the bar establishement.
For the businessmen, this may serve as thier guidelines in putting up a bar. They already knew the taste of Iliganon in terms of a bar and the trends in establishing a bar.
C.History
Observation are carried out and come up to a study the decrease of net sales on a certain bar in Iligan city. We have chosen Club7 bar as the center of our study. The bar was established on the year 2003. Achieve the maximum sales and have been successful for about 2 years. Many bars were opened and club7 bar was greatly affected. The bar had been closed for 3 months for a renovation. They reopened again on the month of January 2007. Bar establishment should consider the preferred likes of people for their establishment not to be left out.
jared abbu
ayessa daligdig
christabelle chew
RESEARCH PROPOSAL
SUBMITTED BY:
Nino Goldeni Torayno
Ed Wendell Somera
Mark Vincent Laxamana
SUBMITTED TO:
MS, Jude Salon
I. Enhancing the Potential of Centennial Park
II. Abstract
Iligan City has many tourist spots, one of the most visited spot are Maria Christina Falls, tinago falls etc. Aside from that there is an amusement place which is Centennial Park in dalipuga. Centennial Park this place is one of the main attractions in Iligan City. We are fortunate to have centennial park such as sophisticated It has Jose Rizal monument it’s the same statue that used to occupy a central spot at the old Iligan public plaza. The statue bearing exactly the same design has been repaired and refurbished. After the refurbished of Centennial park most of the people are always visit the place to take rest spent their time. In the past centennial park always visited, nowadays only few people visited. What is the main reason? The possible aspects that will able to obtain the tourist attraction of Centennial Park they must maintain the cleanliness and also the environment itself. The focus this research is that of the place centennial park enhancing its potentials to develop and maintains the magnificence attractions. This research is base on the place of Iligan City in the Dalipuga which is Centennial Park. Base on information through survey and interview of people, specially the vendors outside the place which is the people from the urban or local cities and any other respondents who are aware from the place. This research study focuses on investigating the development, managements and the population of people how the government strive their best to retain its ambiance although it is a private place but still the cleanliness is preserve. Information and survey will be gather to the people with their comments and reactions to the place Centennial Park in Iligan City.
III. Project Description
Purpose
The city of Iligan was declared and called “ CITY OF WATERFALLS” , through that many people interested and begun to visit the place some of them where foreigners. Past several years this tourist spot where official supported by city government trough contribution one of this involvements are the facilities, amenities or any needs that can affect the place. Therefore in order to achieve the purpose in enhancing these particular places, through the collected taxes of the government will be used upon utilizing these problems and elevate what is left from the past. City government planned to develop and construct the centennial park, unfortunately this planned was failed to do.
It is aware that this placed is one of the best tourist spot in Iligan city and agreed upon by people all over the city of iligan. To clarify, Centennial Park was a private place it can be visited and stayed but through it Centennial Park is owned by one person and that is Thomas Alcantara. The city government borrowed the lot and begun to develop. People contribute in order to improve its environment; tree planting is one to enhance its ambiance. Structure, cottages, restrooms is prohibited unless it is deal and agreed upon the owner of the lot itself.
Significant
Investigate and focus on the development of the place Centennial Park and give support to improve one of the tourist spot in Iligan city and enable to maintain its beauty and its environment. As a students and community of Iligan there is such mania that we can do first and for most we must be aware of the cleanliness of Centennial Park, ought to have tree planting actions, preserve the purity of the sea and we must not pitch our garbage any were, in this commotion we must proud that we facilitate in order to develop the Centennial Park.
History
In 1998 Centennial Park was built in Dalipuga at the same time it was the centennial feast on Iligan city, the city decided to build the centennial park on Dalipuga because the place was stunning. The land where the park was built, was just burrowed by the government from Thomas Alcantara who owned the Alson’s corporation.
Conceptual Framework
Operational Terms
INDEPENDENT
Potentials of Centennial Park
REGULAR PATRONS
Time
Money
Ameneties
Securities
Maintenance
Facilities
MANAGEMENTS
Ownerships
Promotional Activities
Budgets
Improvements
Projects
HRM 9 Research Proposal
TUE 5:30-8:00pm
Submitted to:
Ms. Jude Salon
Submitted by:
Denny Donman Jr.
Xandro Paulo
Grace Bangcoyo
Christine Reble
I.Project Title
The Performance of SMC HRM Students of Eating Junk Foods
II. Abstract
This Study focuses investigating performances when eating junk foods. Junk Food all over in Iligan City we see it mostly in groceries, convenience store, restaurants, fast foods, at our very own SMC canteen and on television that are very good appealing. Studies have shown that students are heavily influenced by food advertising and promotions. Therefore most victims are students. It affects the class performance, study, relationship with the family, health and even death. Junk food is a term describing food that us perceived to be unhealthy and/o5r having poor nutritional value. The research study will help students to minimize, refrain, or quit from eating junk food. The researchers conduct a survey to selected HRM students in SMC to gather more information as basis to their performance.
II.Project Description
Purpose
The study aims to know the performance of HRM students in SMC who eats junk food. IN television commercial there’s a competition between junk foods and nutritious foods for better or for worse (mostly worse). Therefore, it is very essential for a person to know and understand the benefits of nature essential for a person to know and understand the benefit of nature’s creation like fruits, vegetables. Because in the normal course of life, we forget to take necessary nutrition that is required for the body and hence we tend to get into many lifestyle diseases. The concept includes the upbringing of the parents to their children, lifestyle, influenced of peers, friends, televisions, and mags. Studies have shown that children and student are heavily influenced by food advertising.
Significance
The research can determine the performance of HRM students who eats junk foods. In our 1st research we know that more students are developing eating junk foods and became junk food addict. And those will affect every individual’s performance. In addition, working in this particular field has a potential to live a healthy lifestyle and be fit. The most important thing is to minimize the junk food eating habit.
History
The research reviews about the performance of students of eating junk foods. Here are some explanations of other researchers, junk food is everywhere and it is being consumed by our students in record quantities. “Junk Food” is food which traditionally has no nutritional value. It deprives the body necessary nutrients and it’s over consumption over time leads to obesity, medical problem, and behavioral problems. Some examples are: ”Salted snack foods, candy, gums, most sweet desserts, fried fast food and carbonated beverages…” (Ask Dietitian) Junk food consumption associated with various physical ailments including obesity, Type II diabetes, heart attacks and decreased life expectancy. (Crister, 2003) Because of Junk food, “Our children’s life expectancy could be lower than our own.” (Lempert,2005) Junk food is also a major cause in the 23 percent of American who are overweight. (Assuras, 2001) Fast food and the increasingly available category of junk food is strongly correlated to the “300 percent increase in the rate of U.S. children who are either overweight or obese.” (Lempert, 2005) This eating behavior is also what can cause the crash afterwards which manifests in drowsiness and lack of concentration. Even caffeine from soda sold in school vending machines causes such behavior swings (Maser, 2000). The principle strongly in favor of the program: “I would rather quit my job than put another pop or candy machine back in the school”. The students regularly tell me they love the food and they feel more motivated and alert because of it. Last year, or the first time in 0 years as principal, I reported no incidents of violence among students, no expulsions, not cases of drug abuse, and no suicides. I attribute this directly to improve diet.” (Principal Lu-Ann from Maser, 2002).
Conceptual Framework
The Performance of SMC HRM Students
Eating Junk Foods
Effects a.) Work b.) Study c.) Relationship with the family d.) Society
RESEARCH PROPOSAL
SUBMITTED BY:
DAPHNE GAYLE DUMANJUG
JULIE ANN PISCOS
SUBMITTED TO:
MS. JUDE SALON
I. Project Problem
Skills Matching of SMC HRM Students to Job Placement
II. Abstract
Since the millennium year started the demand for SMC students has also been expanding and extending upward that standards are set from different levels of establishment in the hospitality of industry. The focus of this research is to examine the curriculum of SMC HRM in relation to meet the standards for employment. This study help students understand and guide them to improve and develop their skills so that they can have the job that best suited with their skills and likes. This study focuses on investigating and observing the standard skills that each SMC HRM students must possess according from their stored knowledge and actual experiences. This study focuses on the 2nd year, 3rd year, and most especially the 4th year students. A survey will be conducted to collect information and responses of SMC HRM students.
III. Project Description
Purpose
The purpose of this study is to know the standards and qualifications that must be possess by an HRM student. Through this study HRM students will be aware and be guided accordingly of the qualifications to know and to match the qualification to the certain job position.
Significance
The significant of this study is to determine the ability and skills of the HRM students. They must have a good quality of their skills so that to have a good job position. In this study, the results may help student understand, adapt and internalize the said curriculum of the institution. Hence, HRM students would be more interested in eradiating and applying all the knowledge learned for them to achieve the skills needed for employment.
History
APEC EDUCATION FORUM - "Education Ministers from 14 member economies of the Asia-Pacific Economic Cooperation (APEC) met in Washington in 1992 August at the invitation of the United States. They agreed to form an APEC Education Forum within APEC's Human Resources Development Working Group and to coordinate joint activities in the field of education. APEC itself was formed in 1989 as a new mechanism for multilateral cooperation among the economies of the Asia-Pacific Region”. or many organizations, questionnaires are popular tools for gauging internal and external performance. In the long-term, organizations can make incorrect and costly business decisions based on data from poorly designed questionnaires. That said, it is unfortunate that many organizations create, conduct and analyze questionnaires on their own - without any guidance from specialists. This can be a crucial business.
Readers are treated here to a rare insider conversation with one of the most prominent experts in tests, measurement and questionnaire research. Meet Dr. Rense Lange, a pioneer in applying modern test theory methods to business analytic. Being an exclusive part of the 20|20 Skills(TM) assessment team (www.2020skills.com).Dr. Lange recently fielded some pointed questions from me about the pitfalls of questionnaire studies of which organizations should be aware.
I. Project Title: Reduction of Wine Expenditures in HRM Laboratory Through In-
House Production of Wine
II. Abstract
In the hotel and restaurant industry, the presence of wine adds glamour to any social gathering. And the fact that wine is used in cooking in various dishes, for medicinal purposes, and as part of religious activities of several denominations makes it as an interesting commodity. However, expenditures incurred in the procurement of wines have incessantly increased over the years due to subsequent factors like equipment used and the processing of raw materials. This has also greatly affects the St. Michael’s College HRM Laboratory which also feature an array of wine collection and which also serves wine during special occasion hosted by the school, as well as, other hotel functions.
For this reason, the researcher deemed it necessary to pursue this study on Reduction of Wine Expenditures in HRM Laboratory Through In-House Production of Wine. The said concoction will be made of pineapple, mango, banana, and passion fruits and will be known as Four Seasons Wine. This study is further anchored on the theory that the in-house production of wine will significantly reduce wine expenditure in the HRM Laboratory. This study will also rely on the descriptive – experimental method since factors such as Time, Marketability, Manpower and Raw Materials in relation to the Four Seasons Wine will have to be considered.
III. Project Description
A. Purpose
Wine, as defined by Microsoft Encarta Premium Suite 2005 is a term for an “alcoholic drink made
by fermenting the juice, in fresh or concentrated form, of fruits or berries.” Throughout history, wine has been known to complement meals and to celebrate joyful occasions. Wine has also been used in cooking various dishes. History tells us that early Greeks used wine for medicinal purposes. Likewise, many physicians today believe in wine’s potency to aid digestions and relieve tension. Wine also plays an important part in religious services of many faiths.
There is a significant role that wines play in social gatherings and in the hotel industry by restaurateurs and academic institutions offering Hotel and Restaurant Management courses. No gathering is merrier without wine. However, wine-making can oftentimes incur big expenses especially when faced with the prospect of catering guests with discriminating tastes. Furthermore, equipment and raw materials involved can greatly add up to expenditures. Notwithstanding expenses involved in wine-making, still the fact remains that wine is seen as necessary commodity in hotels and restaurant.
Such reality mentioned above has been acknowledged by the HRM students of St. Michael’s College. The students who have been exposed to bar management know well the amount of money spent in procuring wines.
Thus, it is for this reason that the researcher is encouraged to propose the in-house production of wine made of pineapple, mango, banana and passion fruits, known as Four Seasons Wine to reduce the wine expenditure in HRM Laboratory.
Furthermore, this study is anchored on the theory that the production of the in-house wine will significantly reduce the wine expenditure in the HRM Laboratory. Secondly, this will boost the production of locally made wine. Lastly, this will pave way for more profit and market gains.
This particular study will use the descriptive – experimental method since this will involve the factors affecting the in-house production of Four Seasons Wine, namely: Time, Marketability, Manpower, and Raw Materials. Likewise, it will also be used in the analysis of other independent variables such as the wine expenditures in HRM Laboratory. Furthermore, the researcher is interested of the feasibility of pineapple, mango, banana, and passion fruits to be made as wine.
B. Significance
With the costly prices of raw materials in the market today, it is deemed wise for any entrepreneur engaged in the hotel industry to seek alternative to produce wine which is drinkable and acceptable to most hotel guests and patrons. As mentioned earlier, this study is expected to reduce wine expenditure in the HRM Laboratory. Likewise, this proposed concoction can also be suitable for cooking in selected dishes and when fermented longer than the required period, can produce another by-product – specialty vinegar. Furthermore, it is hoped that with this experiment, subsequent studies will lead to the proliferation of locally – produced wines.
If in any case, that the study will be successful, the researcher intends to introduce the product to the public . Advertisements will be conducted in regards with the product and the selling of the wine in big grocery stores found in the locality as a competitor for the imported wines. As a student, this project will be beneficial to the Hospitality Industry here in Iligan in a way that the students with related course to Hotel and Restaurant Management and to those entrepreneurs who are closely associated to the industry can now purchase wines which is cheaper in contrast with those imported wines. And since the project is new and original, and if the production of this wine will be acknowledged and be accepted by the public, Iligan City will be recognized.
Our economy here in Iligan City is not really dying but with the success of this project, it can and it will help augment our market here through mass production of the said wine and can be sold to other cities or provinces outside Iligan City.
C. History
This study is relatively new and no previous record of its study has been noted. This study is basically a novel idea.
D. Plan of Work
The researcher has planned to do the project ahead of time since it will take six months for the experiment to attain its results. The researcher plans to do the study on the month of March so by September anticipated results will be evaluated The proposed project will take place in the residence of the researcher at 1st East Extension, Rosario Heights, Tubod, Iligan City. The study needs the four different fruits namely mango, pineapple, banana and passion for the production of the wine. Yeast is also required for the fermentation and so is the sugar.
Below is the procedure on how to make the Four Seasons Wine:
INGREDIENTS:
1 kl ripe mangoes
1 kl ripe pineapple
1 kl ripe bananas
1 kl ripe passion fruit
1 kl sugar
½ kl yeast
PROCEDURE:
1. Wash the fruits thoroughly.
2. Peel and crushed the fruits.
3. In a large mixing bow, mix all together the fruits included the sugar and yeast.
4. Place the mixture into a jar and cover it.
5. Preserve it for six months.
6. After six months, strain the mixture and place the now then wine in sterilized bottles.
*** If mixture will be preserved for a longer period, specifically a year, another by-product will be produce which is a vinegar.***
Definition of Term
For better understanding of the words that will be used in this study, some terms are defined:
Wine - an alcoholic drink made by fermenting the juice in fresh or concentrated form, of fruits or berries.
Banana – a fruit of a large herbaceous plant (Musa paradisiacal sapientium) growing 10 to 20 feet high, cultivated in tropical climates for its edible pulpy fruit which grows in long pendant cluster
Mango – the edible fleshy fruit of a tropical tree Mangifera indica
Pineapple – the edible fruit of a Tropical American plant Anana Comosus having spiny, recurved leaves and a cone shaped fruit consisting of the inflourescence clustering densely around a fleshy axis tipped with a rosette of spiked leaves.
Passion fruit – Passiflora edulis or passion fruit is cultivated commercially for its fruit in northwestern South America, India, the Caribbean, Brazil, southern Florida, Hawaii, Australia, East Africa, Israel and South Africa (where it is known as a grenadilla or granadilla). The passion fruit is round to oval, yellow or dark purple at maturity, with a soft to firm, juicy interior filled with numerous seeds. The fruit can be grown to eat or for its juice, which is often added to other fruit juices to enhance aroma.
Yeast – a substance consisting of minute cells of Ascomycetous fungi (genus Saccharomyces that clump together, forming a yellow frothy viscous growth which, in contact with saccharine liquids, develops or increases by germination producing fermentation by means of enzymes, in which processed alcohol and carbon dioxide are produced.
Crushed – to smash or grind into fine fragments or particles
Preserve – to prepare food for future consumption
E. Expected Results
After the experiment will be done and evaluations be made, the researcher has anticipated a good result. And the following factors to be considered like time, marketability, raw materials and man power will be justified. The researcher will be confident to present the project to the public.
SUBMITTED BY:
OMAR FLORES
JELSA LABRO
IRENE JADE SALOMON
SUBMITTED TO:
MS. JUDE SALON
Project Title:
Career Preference of BS Hotel and Restaurant Management Students of Saint Michael’s College
Abstract
Career; The sum total of your life experiences including education, paid and unpaid work, and community, volunteer and family activities.
There are lots of jobs for a BS HRM graduate. Here and abroad. These are the few of the possible career to choose from, being a hotel or establishment receptionist, a cook or chef perhaps in maritime, hotel and restaurants, food enterprise proprietor or hotel and restaurant manager. These are just few of the possible career to pursue after graduation. This study will help determine what the possible career of BS HRM students years or right after graduation.
III. Project Description
PURPOSE
According to news and surveys, there are a high percentage of graduates that chose to work not on their field of expertise but with what are available job or work there is because of lack of job openings and choices. During the past years a number of valuable studies have been conducted to assess the performance of students on their chosen career; through this study we might be able to point out or site variables that could help the BS HRM students choose what career to pursue after graduation. It is the most important role of this study, that is to assess what are the possible career preference of students taking up BS Hotel and Restaurant Management course and how they would be able to achieve it or accomplish it with superior performance through personal conduct, time management, job demands, economic standard and/or any other factor that could affect in the success of the chosen field or career which linked or relates to their undergrad course which is the BS Hotel and Restaurant Management course and so to also point out the different deficiencies along way if there is one.
SIGNIFICANCE
This study not only includes the effects of reliability and consistency of social structure; (it is an unproven but debated statement that only those that belong to higher class family in our society will likely to succeed in their career with this course, realizing and considering the fact that it would take time to put up a linked/related enterprise with scarce resources and limited financial support) considering the economic status of our country. This study will also assess the role of the school, the professors and mentors, family, peers, environment and personal conduct in the decision-making or how influential these factors can be.
HISTORY
The Bachelor of Arts Major in Hotel and Restaurant Management course is not a well-known course before. Some mistakenly think that HRM courses only tackle about cooking and food serving in hotels and restaurant only; what they do not know is that HRM courses deal with effective & comprehensive training in the hospitality arena and improves human relations abilities. In HRM you will also develop a keen understanding of the skills necessary to run a successful and competitive food service enterprise, how to manage customers and become effective hosts. Years had passed and now the demand of HRM expertise is at large not only here in the Philippines but also abroad. We can not deny the fact that food is one of our basic needs, in every corner of cities or even barrios we can find restaurants and fast-food chains. So it is elicited to say that HRM courses are not as essential as medical courses like Nursing.
The strength of the Hotel and Restaurant Management program lies in combining management with culinary expertise. It will develop your understanding on both front room and front office procedures, enhanced by a working knowledge of the kitchen preparation process and other essential “behind-the-scenes” operations. The program highlights topic on elements of food and plate presentation, buffet organization methods, the history and study of specific cuisines as well as preferred serving protocols. We should not forget that we humans liked the idea of eating foods that are creatively presented, we feast with our eyes. We judge the food by its appearance at first then by taste. This Bachelor’s degree program is the perfect choice for working professionals who want to indulge in business careers like owning a restaurant or even a hotel.
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