Center for Journal Publications
Not a member yet
177 research outputs found
Sort by
Impact of Hospitality Skills Training: Basis for Sustainability Program Development
Full text linkThis study aimed to determine the impact of hospitality skills training as basis for sustainability program development for Barangay Suclaran, San Lorenzo, Guimaras for A.Y. 2012-2017. The study made use of an evaluation type of descriptive research designs utilizing a total of 30 respondents who were the beneficiaries of the hospitality skills training conducted. A researcher-made questionnaire and the TESDA NCII Competency on “Food and Beverage Services” assessment tool were used in gathering data and frequency, percent and mean were the statistical tools used. It was found out that the Hospitality Skills Training program of BSHRM has impacted the beneficiaries the fact that it has increased their average gross monthly earnings; the beneficiaries were very skillful in all the hospitality skills trained to them; all the takers of NCII for the Competency “Provide Food and Beverages Services to Guests” passed; through the training program, the beneficiaries have improved their values and economic status as evident on the way they associate with others in the community where in totality has improved their way of life in the barangay.
Green Jackfruit (Artocarpus Heterophyllus) Flour as Substitute to Commercial Flour
No full textJackfruit (Artocarpus heterophyllus Lam.) is an ancient fruit that is widely consumed as a fresh fruit. The use of jackfruit bulbs and its parts has also been reported since ancient times for their therapeutic qualities. The beneficial physiological effects may also have preventive application in a variety of pathologies. The health benefits of jackfruit have been attributed to its wide range of physicochemical applications. This review presents an overview of the functional, medicinal, and physiological properties of this fruit. Some physicochemical and rheological properties of jackfruit seed flour and starch, isolated from the flour were investigated. The flour had good capacities for water absorption (205%) and oil absorption (93%). Substitution of wheat flour with the seed flour, at the level of 5, 10 and 20% markedly reduced the gluten strength of the mixed dough. The Brabender amylogram (6% concentration, db) of seed starch showed that its pasting temperature was 81 °C and its viscosity was moderate, remained constant during a heating cycle and retrograded slightly on cooling. The starch showed an A-typed X-ray powder diffraction pattern.
Customers Feedback Towards Food and Beverages Services of the Different Food Establishments in Buenavista: Basis for Extension Services
No full textRestaurants or food establishments services has been one of the most profitable business in the industry now a days since people wanted their lives to become more easier and faster when it comes to eating. The expectations of the customers are to get the best from the business organization. So, business organizations have to make the customers happy and treat them well equivalent to their paid amounts. Thus, the purpose of this study is to determine the feedbacks of the customers when it comes to the services offered by the food establishments in the municipality of Buenavista. This study will be beneficial to the food establishment owners, employees and most importantly the customers who will be consuming the food products offered by the food establishments. Results of the study reveals that in terms of the level of the Customers Feedback towards Food and Beverage Services of the Different Food Establishments in Buenavista, mean scores of each category such as reception, hygiene and sanitation, dining practices and food handling, and descriptive interpretations. Data reveals that the reception has the overall mean of 4.15 Very Satisfactory. Hygiene and Sanitation has an overall mean of 4.10 Very Satisfactory. For the dining practices the overall mean is 4.22 Very satisfactory. For Food handling the overall mean is 4.10 Very Satisfactory. There was no effect on the profile of the respondents when classified according to age, sex, civil status and economic status and there was no effect on the customers’ feedback as to reception, hygiene and sanitation, dining practices and food handling because the different food establishments have reach the standards required by the authority and also by the customers.
Knowledge, Attitude, and Practices (KAP) of Stakeholders in Igang Bay Marine Reserve (IBMS)
No full textThis study was conducted to determine the knowledge, attitude, and practices of stakeholders in IBMS. The descriptive utilizing survey method of data gathering was used in this study. The respondents of the study were the 49 local chief executives and local government unit key officials, students/youth, local business owners and school head and teacher. Results revealed that majority respondents identified biodiversity as trees, plants, and forests. As to the ocean marine pollution, the number sources of pollution were from plastics and human activity. As to climate change, they believed that it was anchored to global warming (36 or 73.5%). Furthermore, they have positive attitude outlook on “I feel the need to protect the various ecosystems because it affects my sources of livelihood” with 41 or 83.7%. Moreover, on the practices on the marine protected area, majority of them were contributing to the conservation and protection of biodiversity through proper waste segregation. Radio was chosen as most effective media to spread awareness regarding the status of our country’s biodiversity. The study showed that stakeholders have high knowledge, positive attitude, and good practices.
Awareness, Attitude, and Practices of Guimaras State College (GSC) Personnel on E-waste Management
No full textElectronic waste (e-waste) is the fastest growing waste stream, and its disposal is a major environmental concern in all parts of the world. These waste components are responsible for hazardous pollution of the environment and affect the health of the population. This study was carried out to ascertain the GSC Personnel’s level of awareness, attitude, and practices on e-waste management, their mode of disposal of the e-waste and their awareness of the dangers inherent in the improper handling and disposal of wastes. The study made used of descriptive research design. Data were collected from 73 faculty and staff respondents. Likert Scale and Positive-Negative scale were adopted for the analysis of the data. The findings of the study revealed that majority of the personnel were in the age bracket of 18 to 25 years old, female, single, baccalaureate degree holder and casual personnel of GSC. High level of awareness and Positive attitudes of the GSC personnel were found regardless of their ages, sexes, civil status, degrees, and positions. Moreover, moderate level of practices was found in terms of age, sex, civil status, degree, and position. However, low level of practices was found on the personnel with doctoral degree. The level of awareness of the respondents were significantly influenced by their degree and position in the organization, in which those baccalaureate degree holders show a higher level of awareness while undergraduate personnel have higher positive attitude, and master’s degree holder has a higher level of practices on e-waste management compared to other degrees of the respondents. There were no significant differences in the levels of awareness, attitude, and practices when grouped according to sex, age, and civil status. While there were significant differences in the level of awareness, attitude, and practices of the respondents in terms of degree and position. Furthermore, there were significant relationships between attitude and awareness and also between practices and attitude.
Employment Status of Bachelor of Science in Business Administration Graduates from Academic Year 2013 to 2017
No full textThe study focused on the determination of the employment status of the Bachelor of Science in Business Administration (BSBA) graduates of the Guimaras State College curricular programs from Academic Year 2013 to 2017. The study utilized the descriptive research design using the adopted researchers made-questionnaire of the previous tracer study of Bachelor of Science in Business Administration and Bachelor of Science in Hotel and Restaurant Management graduates (BSHRM Work Performance as Perceived by their Employers) as an instrument with 224 retrieved graduates taken through simple random replacement sampling technique and used frequency, mean, percentages, and rank. Results of the study showed that majority of the graduates were female, single, and employed within age bracket of 21 to 25 years old. Majority of the graduates took financial management. As to employment status, most of them were regular permanent in Merchandising Company with accounting/finance type of job. Their job focused on clerical work and knowingly majority of them says it was their first job after graduated. Further, the graduates expressed that the course they took in college was related to their current job. Most of the graduates stayed 7 to 11 months in their first but currently stayed employed. However, most of them got a salary lower than 10,000. Moreover, salaries and benefits were number one reasons they accepted the job. The most developed skills from College that they applied in their job were Communication skills, human relation skills, and Information technology skills.
Competency Skills Training of Food Preparation, Beverages Services and Processing among the Out-Of School Youth\u27s Unemployed Women: Input to Acquisition of NCII
No full textThis study was conducted to determine the competency skills of trainees on Food and Beverage Services (FBS) in order for them to acquire National Certification from Technical Education and Skills Development Authority (TESDA). This study employed a descriptive method. The respondents of this study were the 12 participants during the conduct of extension service of the School of Hotel and Restaurant Management usually they are the Out-of-School Youth (OSY) and unemployed women of Barangay, all of them passed the assessment and are now holding a National Certificate Level II in Food and Beverage Services. To determine competency skills on Food and Beverage Services, a researcher-made questionnaire was used. Data gathered were categorized, tabulated and compared using the statistical package for social sciences. Results revealed that all of the respondents attained necessary skills and passed the NC II Food and Beverage Services assessed by assessors of Technical Education and Skills Development Authority.
Development and Effectiveness of Guimaras State College (GSC) Electronic Class Record (E-Class Record)
No full textThis study aimed to design, develop and evaluate an Electronic Class Record (E-Class Record). Specifically, it seeks to attain the (1) design and develop the electronic class record following the prescribed grading system of Guimaras State College, (2) evaluate the GSC E-Class Record in terms of functionality, reliability, usability, efficiency, maintainability, and portability. The E-Class Record automatically computes the students’ grades following the prescribed grading system of Guimaras State College. The input data were the semester of the academic year, course number, descriptive title, name of professor, course, year and section, adviser, credit units, student number, student name, long exams, quizzes, project/s, output/s, participation, attendance, and performance of the students. The developmental process and prototyping methods were utilized to design, develop, test, and evaluate the e-class record. The researchers conducted a survey, testing, and evaluation from the faculty members of GSC as end-users. Testing has been initiated and evaluated using the standard criteria of ISO IEC 25010:2015 to determine its acceptability. It was evaluated according to its effectiveness as to security, performance, efficiency, compatibility, reliability, maintainability, and portability. Results revealed that the developed E-class record was acceptable and evaluated as very effective for teacher\u27s use.
Value Chain Analysis (Calamansi): It\u27s Contribution to the Local Economy of Guimaras
No full textThe calamansi (Citrus madurencis) is considered as one of the major fruit crops in the Philippines, which is indigenous to the country. Introduced by the Batangueños in 1961, Calamansi growing in Oriental Mindoro where initially established in the towns of Naujan, Victoria, and Sorro then later spread to other municipalities when production demand had increased. This study aimed to determine the extent of the supply, value and market chain of the calamansi products and their contribution capability to the local economy of Guimaras. The descriptive survey method was used in the study. The respondents of this study were the calamansi vendors of Buenavista, Guimaras. The data gathering instrument used was a researcher-made questionnaire. The validated research questionnaire was reproduced and personally administered to the respondents. After the survey procedure was completed, the data were encoded and computed through the use of a computer in Excel format. The same data was analyzed using the Statistical Package for Social Sciences (SPSS) and interpreted using the appropriate statistical tools. Results revealed that most of the respondents are Roman Catholic, aged 56-65 years old, male, elementary graduate, married, and have a monthly gross income of below Php 1,000. Moreover, the Value Chain and Value-adding practices were slightly practiced by the calamansi vendor. Further, the contribution capability of the calamansi vendor is slightly practiced.
Solar- Powered Coin-Operated Charging Station
Full text linkThis study is focused on the development of a coin-operated mobile gadget charging station that is powered by solar energy, which is attached to the charging station by means of a storage battery. The device is aimed for the promotion of solar energy as alternative off-grid source that demonstrate limitless potential for development. It can also be used for commercial use since it requires certain fee for a specified period to charge mobile gadgets. However, in case of calamities the charging station can be used as an emergency charging station in the event of prolonged power outages. Since the device is a standalone system it can charge mobile gadgets as long as there is sunlight. The coin-operated mobile gadget charging station has the ability to charge small or mobile gadgets and electronics during both day and night.