Assessment Of Skills Competency Of Hospitality Management Graduates In The Food And Beverage Services Industry Standards: Basis For Program Enhancement Of A Technological University In Cebu

Abstract

This study assessed the skills competency of Hospitality Management graduates from a technological university in Cebu, focusing on their performance in the food and beverage services industry. The research employed a descriptive-correlational design using a one-shot survey with 30 graduates with experience in various food service facilities. The survey utilized a questionnaire anchored on the competencies of the TESDA Food and Beverage Services NC II Qualification and other relevant competencies from the ASEAN Mutual Recognition Arrangement on Tourism Professionals (MRA-TP) toolbox. The findings indicate that the graduates rated the appropriateness of basic, common, and core competencies as “absolutely appropriate” in their work experience. However, specific learning outcomes were identified as priorities for enhancement, including "Practice Career Professionalism" (mean score of 6.63) and "Perform Computer Operations". Additionally, "Provide Room Service" was identified as a core competency with a lower mean score of 5.20, while "Observe Intoxicated Persons" and "Manage the Responsible Service of Alcohol" from the ASEAN toolbox were also ranked as top priorities for improvement. The study found that the type of food and beverage facility, and the position of the respondent had a lesser influence on the appropriateness of competencies. The results are intended to serve as a basis for enhancing the university’s Bachelor of Science in Hospitality Management program to better align with industry standards.