Denny Donman Jr.
Xandro Paulo
Grace Bangcoyo
Christine Reble
I.Project Title
The Performance of SMC HRM Students of Eating Junk Foods….Since you have no accurate data re number of students eating junk foods, I suggest you compare the performance of the non-eater and eater.
II. Abstract
Studies have shown that students are heavily influenced by food advertising and promotions. In many cases, those unhealthy foods have been promoted wisely that it appears to be good for heath and wellness despite the facts that it affects performance, study habit, relationship with the family, health and even death. Junk food is a term describing foods that are classified as unhealthy and/or having poor nutritional value. This study proposed to determine the number of students who are fun in eating junk foods including their daily consumption. It aims to identify the relationship of junk foods to the performance of the students as indicated by their grade point average, study habit, relationship with the family, and their health. Although, the proposed study is not relatively new, the researchers proposed to conduct and validate the theory at the local setting. The study will help students minimize, refrain, or quit from eating junk food.
II.Project Description
Purpose
This will be a comparative study showing the relationship of junk foods to grade point average, study habit, relationship with the family, and health of the St. Michael’s College Students. Furthermore, the proposed study is interested in knowing the factors influencing the junk food eaters to eat such foods.
It is very essential for a person to know and understand the effect of all packed and preserved foods and the benefit of all natural foods like fruits and vegetables. Although the upbringing of the parents to their children, lifestyle, influenced of peers, friends, televisions, and mags are acceptable factors in the performance of a student in school, the study is limited to determine the possible link of junk foods to the mention variables.
Significance
As observed, college students of St. Michael’s College tends to become a junk food addict.
Working in this particular field, although the topic is related to healthcare, eating lifestyle has became an important areas in the Tourism and Hospitality industries. It is the researchers aim to provide healthy lifestyle for the researchers’ target customers.
History
The research reviews the effect of eating junk foods. Some researchers explained that junk food is being consumed by 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, ____).
According to Crister (2003), Junk food consumption is associated with various physical ailments including obesity, Type II diabetes, heart attacks and decreased life expectancy. 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).”
Furthermore, according to Masser (2000) 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.
• Ok... I suggest you need to compare the non-eater and the eater.
• Please proceed to the plan of work and expected results and submit it to judesalon@yahoo.com. Should you need a template for your Gantt Chart, please see me in my office.
• You may draft your research tools and submit it to my email add. Do not forget to write the members of the group.
Thursday, January 24, 2008
Revise 2nd Draft: Career Preference
Omar Flores
Jelsa Labro
Irene Jade Salomon
Career Preference of BS Hotel and Restaurant Management Students of Saint Michael’s College
Abstract
State the following points:
1. Issue/s
2. Target sample
3. Significance
4. Methodology or approach
REVISE: 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 (WHAT ARE THOSE) have been conducted to assess the performance of students (OR GRADUATES?) on their chosen career.
The proposed study will help HRM students choose what career to pursue after graduation. The role of the school, the professors and mentors, family, peers, environment and personal decisions will be explored as factors affecting the preference of the students in choosing a career. Moreover, this proposed study is to assess the possible career as measured by the students’ preference and to match these preferences to the required knowledge and skills.
SIGNIFICANCE
HOW CAN THIS STUDY BE BENEFICIAL TO STUDENTS, SMC ADMINISTRATORS, HRM STUDENTS, ETC?
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 people 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 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.
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
I CANT FIND THE CAREER THINGS. YOU MENTIONED THE HRM COURSE BUT NO A CAREER.
Operational Terms:
1. Career; as stated in the Webster’s Collegiate Dictionary 10th edition; is a course, a passage or a field of pursuit of consecutive progressive achievement esp. in publicatio0n, professional, or business life; a profession for which one trains and which is undertaken as a permanent calling. (YOU CHOSE AT LEAST ONE DEFINITION)
2. Preference on the other hand is the power or opportunity of choosing; an act or fact or principle of giving advantages to some over others, and priority and right to demand and receive satisfaction of an obligation.
3. Hotel and Restaurant Management is a Bachelor of Science course offered in college that provides knowledge on proper food handling, public relations, culinary expertise, and management specializing in hotel and restaurant.
Jelsa Labro
Irene Jade Salomon
Career Preference of BS Hotel and Restaurant Management Students of Saint Michael’s College
Abstract
State the following points:
1. Issue/s
2. Target sample
3. Significance
4. Methodology or approach
REVISE: 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 (WHAT ARE THOSE) have been conducted to assess the performance of students (OR GRADUATES?) on their chosen career.
The proposed study will help HRM students choose what career to pursue after graduation. The role of the school, the professors and mentors, family, peers, environment and personal decisions will be explored as factors affecting the preference of the students in choosing a career. Moreover, this proposed study is to assess the possible career as measured by the students’ preference and to match these preferences to the required knowledge and skills.
SIGNIFICANCE
HOW CAN THIS STUDY BE BENEFICIAL TO STUDENTS, SMC ADMINISTRATORS, HRM STUDENTS, ETC?
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 people 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 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.
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
I CANT FIND THE CAREER THINGS. YOU MENTIONED THE HRM COURSE BUT NO A CAREER.
Operational Terms:
1. Career; as stated in the Webster’s Collegiate Dictionary 10th edition; is a course, a passage or a field of pursuit of consecutive progressive achievement esp. in publicatio0n, professional, or business life; a profession for which one trains and which is undertaken as a permanent calling. (YOU CHOSE AT LEAST ONE DEFINITION)
2. Preference on the other hand is the power or opportunity of choosing; an act or fact or principle of giving advantages to some over others, and priority and right to demand and receive satisfaction of an obligation.
3. Hotel and Restaurant Management is a Bachelor of Science course offered in college that provides knowledge on proper food handling, public relations, culinary expertise, and management specializing in hotel and restaurant.
Wednesday, January 23, 2008
SMC: Quiz in a Bowl
So, how was your proposal? feeling better? As mentioned, from time to time I will be using this blogsite to stimulate your interest in reading. This activity will test your mental ability to analyze and apply your learning out of reading.
Below is a statement from a professional social researcher describing the ethical issues in conducting research. Please read carefully and answer the questions individually. Meaning, I expect 49 answers.
"There are a number of key phrases that describe the system of ethical protections that the contemporary social and medical research establishment have created to try to protect better the rights of their research participants. The principle of voluntary participation requires that people not be coerced into participating in research. This is especially relevant where researchers had previously relied on 'captive audiences' for their subjects -- prisons, universities, and places like that. Closely related to the notion of voluntary participation is the requirement of informed consent. Essentially, this means that prospective research participants must be fully informed about the procedures and risks involved in research and must give their consent to participate. Ethical standards also require that researchers not put participants in a situation where they might be at risk of harm as a result of their participation. Harm can be defined as both physical and psychological. There are two standards that are applied in order to help protect the privacy of research participants. Almost all research guarantees the participants confidentiality -- they are assured that identifying information will not be made available to anyone who is not directly involved in the study. The stricter standard is the principle of anonymity which essentially means that the participant will remain anonymous throughout the study -- even to the researchers themselves. Clearly, the anonymity standard is a stronger guarantee of privacy, but it is sometimes difficult to accomplish, especially in situations where participants have to be measured at multiple time points (e.g., a pre-post study). Increasingly, researchers have had to deal with the ethical issue of a person's right to service. Good research practice often requires the use of a no-treatment control group -- a group of participants who do not get the treatment or program that is being studied. But when that treatment or program may have beneficial effects, persons assigned to the no-treatment control may feel their rights to equal access to services are being curtailed".
Case:
Department of Trade and Industry commissioned ST. Michael's College to gather (or enumerate) information from accordingly identified respondents, and store this information in a database. As a compliance to the contract signed, you are required to interview at least 5 respondents.
Question:
1. The social researcher defines the ethical issues in research, How will you handle the case?
2. Should the "accordingly identified respondents" refuse to be interviewed, what is/are your strategies?
You have 12 hours to answer. You need to posed your answer here.
Reminders: For groups who have completed their expected results and plan of work, you may submit it to judesalon@yahoo.com.
Below is a statement from a professional social researcher describing the ethical issues in conducting research. Please read carefully and answer the questions individually. Meaning, I expect 49 answers.
"There are a number of key phrases that describe the system of ethical protections that the contemporary social and medical research establishment have created to try to protect better the rights of their research participants. The principle of voluntary participation requires that people not be coerced into participating in research. This is especially relevant where researchers had previously relied on 'captive audiences' for their subjects -- prisons, universities, and places like that. Closely related to the notion of voluntary participation is the requirement of informed consent. Essentially, this means that prospective research participants must be fully informed about the procedures and risks involved in research and must give their consent to participate. Ethical standards also require that researchers not put participants in a situation where they might be at risk of harm as a result of their participation. Harm can be defined as both physical and psychological. There are two standards that are applied in order to help protect the privacy of research participants. Almost all research guarantees the participants confidentiality -- they are assured that identifying information will not be made available to anyone who is not directly involved in the study. The stricter standard is the principle of anonymity which essentially means that the participant will remain anonymous throughout the study -- even to the researchers themselves. Clearly, the anonymity standard is a stronger guarantee of privacy, but it is sometimes difficult to accomplish, especially in situations where participants have to be measured at multiple time points (e.g., a pre-post study). Increasingly, researchers have had to deal with the ethical issue of a person's right to service. Good research practice often requires the use of a no-treatment control group -- a group of participants who do not get the treatment or program that is being studied. But when that treatment or program may have beneficial effects, persons assigned to the no-treatment control may feel their rights to equal access to services are being curtailed".
Case:
Department of Trade and Industry commissioned ST. Michael's College to gather (or enumerate) information from accordingly identified respondents, and store this information in a database. As a compliance to the contract signed, you are required to interview at least 5 respondents.
Question:
1. The social researcher defines the ethical issues in research, How will you handle the case?
2. Should the "accordingly identified respondents" refuse to be interviewed, what is/are your strategies?
You have 12 hours to answer. You need to posed your answer here.
Reminders: For groups who have completed their expected results and plan of work, you may submit it to judesalon@yahoo.com.
Monday, January 21, 2008
Approved 2nd Draft: Reduction of Wine Expenditures
Loreluz, Estolloso
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.
• OK. Congratulations. You executed your point well; however I would like to see your definition of the mentioned factors to be examined such as time, marketability, raw materials and manpower.
• Your evaluation will be relatively easier if you can come up with ATTRIBUTES of a specific variable. Meaning, how will you measure time, marketability, raw materials and manpower? This should be discussed clearly. Although the four season wine is new, the concept of marketing is not. Therefore, as part of the history, you need to discuss the success of the existing theory being tested by earlier researches.
• See me in my office…bring your USB or simply hand your email add so I can give you Gantt Chart Format.
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.
• OK. Congratulations. You executed your point well; however I would like to see your definition of the mentioned factors to be examined such as time, marketability, raw materials and manpower.
• Your evaluation will be relatively easier if you can come up with ATTRIBUTES of a specific variable. Meaning, how will you measure time, marketability, raw materials and manpower? This should be discussed clearly. Although the four season wine is new, the concept of marketing is not. Therefore, as part of the history, you need to discuss the success of the existing theory being tested by earlier researches.
• See me in my office…bring your USB or simply hand your email add so I can give you Gantt Chart Format.
Approved 2nd Draft:The decrease of net sales of Club7 bar in Iligan City
Jared abbu
Ayessa daligdig
Christabelle chew
The decrease of net sales of Club7 bar in Iligan City
II. Abstract
Decrease in net sales is one of the major problems in any profit –oriented establishments. There are many factors that may affect sales such as _______________, _________________, ___________________, _______________, and______________. This is a case-descriptive study focusing on the decrease of net sales in an establishment where there is good ambiance, peaceful and accessible. This study may help improve the establishment.
III. PROJECT DESCRIPTION
A. Purpose
The study focuses on factors affecting the net sales of Club 7 establishment. Furthermore, to understand the preference of Iliganon in a bar the researcher will have to describe the Iliganon preference in a bar, whether it is an acoustic, live band, comedy bar, restobar and disco bar.
B. Significance
The interest of the people may vary but this study will have significant impact to the following group of people:
1. Students will have an avenue to apply the knowledge they learned from the earlier years in school. Although, the research topic may not be the first to be conducted in Iligan, the extent of analyzing a single enterprise may a greater contribution in explaining the economy of Iligan.
2. The bar owners may not necessary adopt the latter recommendation but it surely outlines the possible cause of the decrease of net sales at the perspective of the regular and possible costumers. Results of the study can help improve their establishments.
3. The economy in Iligan is complex to match with this proposed study. However, this study can explain the micro economy that when seriously taken into consideration by the Local Government Unit is a potential product to venture.
4. This study may not be true to all existing bars but the case and variables to be presented in this study have probable relationships with each other. This will serve as their guidelines in knowing the pros and cons of establishing same business.
C. History
Club 7 Bar was established on the year 2003. For two years, _________ (What data?) shows Club 7 bar was a success as indicated by their net sales. At the peak of their success, many costumers who came in contact with the Bar had put up their own business with a standard higher than Club 7. To sum, the opening of many bars greatly affects the sales of Club 7.
The bar had been closed for 3 months for a renovation to compete with market. On January 2007, the bar was re-opened under _________________ (a new management? U check). =======you describe the latest information of Club 7. Increasing or decreasing still? People
===========you discuss the factors that may affect sales….you relate it to why the sales is still decreasing in spite of the good ambiance, peaceful, and accessible.
• Research the possible factors that affect sales other than good ambiance, peaceful, and accessible. You can search in the internet…Give me a logical answer to my question. Don’t forget to cite your reference site.
• Proceed with the plan of work and expected results. I already gave the reference material for you to be guided.
• After researching and doing the necessary corrections, you may proceed to drafting your research tool (Survey questionnaire).
Ayessa daligdig
Christabelle chew
The decrease of net sales of Club7 bar in Iligan City
II. Abstract
Decrease in net sales is one of the major problems in any profit –oriented establishments. There are many factors that may affect sales such as _______________, _________________, ___________________, _______________, and______________. This is a case-descriptive study focusing on the decrease of net sales in an establishment where there is good ambiance, peaceful and accessible. This study may help improve the establishment.
III. PROJECT DESCRIPTION
A. Purpose
The study focuses on factors affecting the net sales of Club 7 establishment. Furthermore, to understand the preference of Iliganon in a bar the researcher will have to describe the Iliganon preference in a bar, whether it is an acoustic, live band, comedy bar, restobar and disco bar.
B. Significance
The interest of the people may vary but this study will have significant impact to the following group of people:
1. Students will have an avenue to apply the knowledge they learned from the earlier years in school. Although, the research topic may not be the first to be conducted in Iligan, the extent of analyzing a single enterprise may a greater contribution in explaining the economy of Iligan.
2. The bar owners may not necessary adopt the latter recommendation but it surely outlines the possible cause of the decrease of net sales at the perspective of the regular and possible costumers. Results of the study can help improve their establishments.
3. The economy in Iligan is complex to match with this proposed study. However, this study can explain the micro economy that when seriously taken into consideration by the Local Government Unit is a potential product to venture.
4. This study may not be true to all existing bars but the case and variables to be presented in this study have probable relationships with each other. This will serve as their guidelines in knowing the pros and cons of establishing same business.
C. History
Club 7 Bar was established on the year 2003. For two years, _________ (What data?) shows Club 7 bar was a success as indicated by their net sales. At the peak of their success, many costumers who came in contact with the Bar had put up their own business with a standard higher than Club 7. To sum, the opening of many bars greatly affects the sales of Club 7.
The bar had been closed for 3 months for a renovation to compete with market. On January 2007, the bar was re-opened under _________________ (a new management? U check). =======you describe the latest information of Club 7. Increasing or decreasing still? People
===========you discuss the factors that may affect sales….you relate it to why the sales is still decreasing in spite of the good ambiance, peaceful, and accessible.
• Research the possible factors that affect sales other than good ambiance, peaceful, and accessible. You can search in the internet…Give me a logical answer to my question. Don’t forget to cite your reference site.
• Proceed with the plan of work and expected results. I already gave the reference material for you to be guided.
• After researching and doing the necessary corrections, you may proceed to drafting your research tool (Survey questionnaire).
Approved 2nd Draft: Skills Matching of SMC HRM Students to Job Placement
DAPHNE GAYLE DUMANJUG
JULIE ANN PISCOS
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 industry. The focus of this research is to examine the curriculum of SMC HRM in relation to meeting the standards for employment. This study help students improve and develop their skills according to the standards of the employers being examined. This study focuses on investigating and observing the standard skills that each SMC HRM students must possess in transitional examination of the interventions made by the institution to achieve these requirements. This is a descriptive study focuses on the 2nd year, 3rd year, and 4th year students of St. Michael’s College. Secondary data from potential employers will be used to match the qualifications of the students and the curriculum.
III. Project Description
Purpose
The purpose of this study is to know the standards and requirement of the employer for job placement.
In the recent study, _3__ out of ____ successfully employed after a series of test and interview. ===(you need to research the data relevant to this statement).This means that unskilled human resources are collectively hindering the development of the country and not the meager number of job opportunities.
More than the academic requirements, Education System is supposed and expected to hone the potentials of the students to meet the demand of the work-force community. Thus, this study is proposed for this purpose.
Significance
This study is proposed to determine the ability and skills of the HRM students in transitional examination with the requirement of the prospect employers.
In this study, the results may help student understand, adapt and internalize the curriculum of the institution. Through this, researchers believe that HRM students will be interested in the application of the knowledge learned 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 don’t get the point of posting an article which is far different from your research problem. This is not yours, I suppose. So, what’s the point?
• Your abstract, purpose and significance are OK. The history you have presented is not OK. The idea in writing the article simply guides you and the reader of the history behind the study which means you have to write the issues behind (constructive please). This is just the DETAILED item of your purpose.
• In your 3rd draft, you need to define your operational terms. I have posted a blog discussing the importance of defining your operational terms.
• After revising your history, you may now proceed with the work plan, expected results, and a draft copy of your research tool (Survey questionnaire, interview, FGD, etc.)
JULIE ANN PISCOS
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 industry. The focus of this research is to examine the curriculum of SMC HRM in relation to meeting the standards for employment. This study help students improve and develop their skills according to the standards of the employers being examined. This study focuses on investigating and observing the standard skills that each SMC HRM students must possess in transitional examination of the interventions made by the institution to achieve these requirements. This is a descriptive study focuses on the 2nd year, 3rd year, and 4th year students of St. Michael’s College. Secondary data from potential employers will be used to match the qualifications of the students and the curriculum.
III. Project Description
Purpose
The purpose of this study is to know the standards and requirement of the employer for job placement.
In the recent study, _3__ out of ____ successfully employed after a series of test and interview. ===(you need to research the data relevant to this statement).This means that unskilled human resources are collectively hindering the development of the country and not the meager number of job opportunities.
More than the academic requirements, Education System is supposed and expected to hone the potentials of the students to meet the demand of the work-force community. Thus, this study is proposed for this purpose.
Significance
This study is proposed to determine the ability and skills of the HRM students in transitional examination with the requirement of the prospect employers.
In this study, the results may help student understand, adapt and internalize the curriculum of the institution. Through this, researchers believe that HRM students will be interested in the application of the knowledge learned 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 don’t get the point of posting an article which is far different from your research problem. This is not yours, I suppose. So, what’s the point?
• Your abstract, purpose and significance are OK. The history you have presented is not OK. The idea in writing the article simply guides you and the reader of the history behind the study which means you have to write the issues behind (constructive please). This is just the DETAILED item of your purpose.
• In your 3rd draft, you need to define your operational terms. I have posted a blog discussing the importance of defining your operational terms.
• After revising your history, you may now proceed with the work plan, expected results, and a draft copy of your research tool (Survey questionnaire, interview, FGD, etc.)
Approved 2nd Draft:Perception of House Helpers to HRM
Janice Yañez
Helen Garcillano
Jenda Gebana
Perception of House Helpers to HRM
II. Abstract
HRM course was commonly perceived no difference from house helper in terms of the knowledge, attitude and the skills. Local House Helpers learned their knowledge, skills and practices from co-workers or from their related experiences back home while HRM graduates are properly taught in schools with emphasis in aesthetic and management. This is a descriptive study aiming to determine the validity of this observation. This research will explore the perception of House Helpers to HRM as a course.
III. Project Description
This research aims to know the perception of 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 House helpers and SMC HRM graduates to a job qualification and the benefits acquired.
IV. Significance
This research paper has the following significance:
• Employers. This research will differentiate the type of skills that a House helpers and the graduates of HRM in SMC.
• SMC HRM Department. This research will show the perception of house helpers in Iligan City to HRM. Result of this study can be used to strengthen the core competences of the course as well as the graduates.
V. History
Recently in history that house helper 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 the City of Iligan, house helper or maid shares a portion of the entire population. According to _______, 3 out of 10 employers are giving the rightful benefits that are intended for its employees such as SSS, Phil health etc. The qualification depends on the work required by the employers. Female are preferred than the male. Educational Achievement is not required but important.
Housemaids are doing menial tasks such as picking up after the family members, serving meals, laundry and cleaning the house. These are works that house helper normally does, which are considered part and parcel of the hospitality industry.
In the recent data from the POEA, _________ of the Filipinos went abroad and are working as housemaids. ==================== I am confused of your study. Although, I asked you to cover this topic it does not mean that I will give the whole pieces. I cannot understand your conceptual framework. You are merely identifying the variables. I said you draw it showing the relationships of the variables you have written. Please research on how to draw your conceptual framework.
REVISE. Please hurry you have no enough time to do it! Visit my office so I can guide you.
Helen Garcillano
Jenda Gebana
Perception of House Helpers to HRM
II. Abstract
HRM course was commonly perceived no difference from house helper in terms of the knowledge, attitude and the skills. Local House Helpers learned their knowledge, skills and practices from co-workers or from their related experiences back home while HRM graduates are properly taught in schools with emphasis in aesthetic and management. This is a descriptive study aiming to determine the validity of this observation. This research will explore the perception of House Helpers to HRM as a course.
III. Project Description
This research aims to know the perception of 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 House helpers and SMC HRM graduates to a job qualification and the benefits acquired.
IV. Significance
This research paper has the following significance:
• Employers. This research will differentiate the type of skills that a House helpers and the graduates of HRM in SMC.
• SMC HRM Department. This research will show the perception of house helpers in Iligan City to HRM. Result of this study can be used to strengthen the core competences of the course as well as the graduates.
V. History
Recently in history that house helper 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 the City of Iligan, house helper or maid shares a portion of the entire population. According to _______, 3 out of 10 employers are giving the rightful benefits that are intended for its employees such as SSS, Phil health etc. The qualification depends on the work required by the employers. Female are preferred than the male. Educational Achievement is not required but important.
Housemaids are doing menial tasks such as picking up after the family members, serving meals, laundry and cleaning the house. These are works that house helper normally does, which are considered part and parcel of the hospitality industry.
In the recent data from the POEA, _________ of the Filipinos went abroad and are working as housemaids. ==================== I am confused of your study. Although, I asked you to cover this topic it does not mean that I will give the whole pieces. I cannot understand your conceptual framework. You are merely identifying the variables. I said you draw it showing the relationships of the variables you have written. Please research on how to draw your conceptual framework.
REVISE. Please hurry you have no enough time to do it! Visit my office so I can guide you.
Approved 2nd Draft:Enhancing the Potential of Centennial Park
Nino Goldeni Torayno
Ed Wendell Somera
Mark Vincent Laxamana
I. Enhancing the Potential of Centennial Park
II. Abstract
Though the city was known for the wonderful waterfalls, local tourists preferably visit the Centennial Park located in Barangay Dalipuga. This study attempts to explore the potentials of the Centennial Park to be a tourist destination in Iligan City. The success of the Centennial Park will be measured based on dependent variables such as Location, Investment, Management and Promotional Activities. This is a descriptive study which aims to provide concrete view of Centennial Park development profile in the perspective of the population to be sampled.
III. Project Description
Purpose
This research study focuses on investigating the current development and management of the centennial park as one of tourist destination in Iligan City. Many attempts were done to market the place, however there were no studies made to concretize the development profile of the Park. Thus, this study is proposed for this purpose.
Secondary data from the City Government Offices will be used while Primary Data will be gathered through survey. The in view is that the survey will measure the acceptability of the population to consider the Park in the list of the tourist destination while considering the verifiable indicators affecting its success.
Significant
Aside from natural scenery, there is so much to see in the park. Mark with the historical stories of the city, it is necessary to preserve the centennial park to attract domestic and foreign tourists. Students as part of the society are called for this transformation. The outcome of this study may not necessarily change the world but at least will present the possible answer to change the society.
History
1998 Centennial Park was built in Dalipuga at the same time it was the centennial feast of Iligan city. Thomas Alcantara who owned Alson’s Corporation (now Holcim) offered the land to the City Government for this purpose. ==================add your history. Mention the following:
• History of the operation of Centennial Park
• Discuss the Importance of Location, Investment, Management and Promotional Activities in Tourism Industry or business.
• Proceed with the plan of work and expected results. I already gave the reference material for you to be guided.
• After convincing yourself that Location, Investment, Management and Promotional Activities are factors affecting the success of a program, YOU may proceed to drafting your research tool (Survey questionnaire).
Ed Wendell Somera
Mark Vincent Laxamana
I. Enhancing the Potential of Centennial Park
II. Abstract
Though the city was known for the wonderful waterfalls, local tourists preferably visit the Centennial Park located in Barangay Dalipuga. This study attempts to explore the potentials of the Centennial Park to be a tourist destination in Iligan City. The success of the Centennial Park will be measured based on dependent variables such as Location, Investment, Management and Promotional Activities. This is a descriptive study which aims to provide concrete view of Centennial Park development profile in the perspective of the population to be sampled.
III. Project Description
Purpose
This research study focuses on investigating the current development and management of the centennial park as one of tourist destination in Iligan City. Many attempts were done to market the place, however there were no studies made to concretize the development profile of the Park. Thus, this study is proposed for this purpose.
Secondary data from the City Government Offices will be used while Primary Data will be gathered through survey. The in view is that the survey will measure the acceptability of the population to consider the Park in the list of the tourist destination while considering the verifiable indicators affecting its success.
Significant
Aside from natural scenery, there is so much to see in the park. Mark with the historical stories of the city, it is necessary to preserve the centennial park to attract domestic and foreign tourists. Students as part of the society are called for this transformation. The outcome of this study may not necessarily change the world but at least will present the possible answer to change the society.
History
1998 Centennial Park was built in Dalipuga at the same time it was the centennial feast of Iligan city. Thomas Alcantara who owned Alson’s Corporation (now Holcim) offered the land to the City Government for this purpose. ==================add your history. Mention the following:
• History of the operation of Centennial Park
• Discuss the Importance of Location, Investment, Management and Promotional Activities in Tourism Industry or business.
• Proceed with the plan of work and expected results. I already gave the reference material for you to be guided.
• After convincing yourself that Location, Investment, Management and Promotional Activities are factors affecting the success of a program, YOU may proceed to drafting your research tool (Survey questionnaire).
Approved 2nd Draft:Tipping Attitude of Iliganons
Wheena Tuliao
Gines Paul Lacida
Mary Joy Cedeno
Tipping Attitude of Iliganons
ABSTRACT
The act of tipping raises interesting questions like the factors associated in the 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 Iligan, costumers are not expected to tip 15% of the total bill. The act of tipping is commonly observed based on the change of the money paid or based on the satisfaction of service. This proposed study aims to determine the attitude of Iliganon concerning tipping.
PROJECT DESCRIPTION
PURPOSE
This study attempts to determine the tipping attitude of Iliganons which is essentially to be measured with control variables like social norms, expectations, rewards, and social status. Based on earlier studies, Tipping is predominantly happening in restaurants and lodging establishments in Iligan City. This became our basis for this study.
SIGNIFICANCE
At a varying degree, this study is significant to the following:
1. Researcher. This will strengthen the knowledge imparted by the school through application of the various theories into practice. Knowing more of the customer-service staff relationship and the information we will be getting will be applied in our future endeavor.
2. Service Staff. This study could be a great advantage for them to strive and pursue their job perfectly. The information of the proposed study will help them realize the importance of the customer and the services they will provide.
3. SMC. Reviewing the factors influencing the tipping attitude of the costumer may result to aligning of curriculum which incorporates tipping and quality services.
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 the table.
• Very Good. Congratulations. I have edited some of the grammatical errors.
• In the history portion, please come up with an analysis to the earlier factors you have mentioned such as social norms and expectations, minify service staffs’ envy, and to display wealth, status and power. I already sum up these variables and its written in the purpose (control variable). If you can list other factors, better.
• Where is your Definition of Terms? Provide the important definition of the terms that you will be using in your study. Attach it together with your 3rd draft.
• You may now proceed to the plan of work, expected results, and a draft copy of your research tools (survey questionnaires, Interview questionnaires, etc). I already gave the reference materials for you to be guided.
• This is your assignment to be submitted on January 22, 2008. Paperless please. Submit it here with your names and Research problem only.
Gines Paul Lacida
Mary Joy Cedeno
Tipping Attitude of Iliganons
ABSTRACT
The act of tipping raises interesting questions like the factors associated in the 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 Iligan, costumers are not expected to tip 15% of the total bill. The act of tipping is commonly observed based on the change of the money paid or based on the satisfaction of service. This proposed study aims to determine the attitude of Iliganon concerning tipping.
PROJECT DESCRIPTION
PURPOSE
This study attempts to determine the tipping attitude of Iliganons which is essentially to be measured with control variables like social norms, expectations, rewards, and social status. Based on earlier studies, Tipping is predominantly happening in restaurants and lodging establishments in Iligan City. This became our basis for this study.
SIGNIFICANCE
At a varying degree, this study is significant to the following:
1. Researcher. This will strengthen the knowledge imparted by the school through application of the various theories into practice. Knowing more of the customer-service staff relationship and the information we will be getting will be applied in our future endeavor.
2. Service Staff. This study could be a great advantage for them to strive and pursue their job perfectly. The information of the proposed study will help them realize the importance of the customer and the services they will provide.
3. SMC. Reviewing the factors influencing the tipping attitude of the costumer may result to aligning of curriculum which incorporates tipping and quality services.
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 the table.
• Very Good. Congratulations. I have edited some of the grammatical errors.
• In the history portion, please come up with an analysis to the earlier factors you have mentioned such as social norms and expectations, minify service staffs’ envy, and to display wealth, status and power. I already sum up these variables and its written in the purpose (control variable). If you can list other factors, better.
• Where is your Definition of Terms? Provide the important definition of the terms that you will be using in your study. Attach it together with your 3rd draft.
• You may now proceed to the plan of work, expected results, and a draft copy of your research tools (survey questionnaires, Interview questionnaires, etc). I already gave the reference materials for you to be guided.
• This is your assignment to be submitted on January 22, 2008. Paperless please. Submit it here with your names and Research problem only.
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