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WEST VISAYAS STATE UNIVERSITY

COLLEGE OF BUSINESS & MANAGEMENT


GRADUATE SCHOOL
Iloilo City

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FOODSERVICE COMPETENCY AMONG FOODSERVICE

ATTENDANTS IN HOTEL RESTAURANTS

An Abstract of a Thesis Presented to the

Faculty of the Graduate School

College of Business and Management

West Visayas State University

Iloilo City

In Partial Fulfillment

of the Requirements for the Degree

Master in Hospitality Management

by

Starlyn P. Lagsub

March 2012
WEST VISAYAS STATE UNIVERSITY
COLLEGE OF BUSINESS & MANAGEMENT
GRADUATE SCHOOL
Iloilo City

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Lagsub, Starlyn P., Food Service Competency Among Food Service Attendants in
Hotel Restaurants. Unpublished Master’s Thesis, College of Business and
Management, West Visayas State University, Iloilo City, March 2012.

Abstract

The main objective of this study was to determine the food service competency among

food service attendants of hotel restaurants in Roxas City. Conducted in December

2011-January 2012, the study utilized 55 of food service attendants of hotel restaurants

in Roxas City as participants who were classified as to sex, civil status, educational

attainment, and length of service. The data gathering instrument was adopted from Tan

(2009). To analyze the data, means and ranks were employed as descriptive statistics.

All computations were processed through the Statistical Package for the Social Sciences

(SPSS) software. The major findings of the study revealed that generally, the food

service attendants of hotel restaurants in Roxas City had excellent service competency.

Their top four predominant competencies were: presenting room service meals and

beverages to guests; serving and clearing food & drinks, closing down restaurant/dining

area and researching on general information on food and beverage respectively.

However, they had very satisfactory competency in cleaning & clearing food service

areas and presenting room service account. The five most predominant food service

competencies among female food service attendants of hotel restaurants were:


WEST VISAYAS STATE UNIVERSITY
COLLEGE OF BUSINESS & MANAGEMENT
GRADUATE SCHOOL
Iloilo City

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presenting room service meals and beverage to guests; sharing information with

customers; closing down restaurant/dining area; researching on general information on

food and beverage; serving and clearing food and drinks; and preparing

dining/restaurant area for service. However, the five least predominant food service

competencies among female food service attendants of hotel restaurants were:

presenting room service account; cleaning and clearing food service areas; taking and

processing orders; setting up trays and trolleys; welcoming customers; and liaising

between kitchen and service areas. On the other hand, the five most predominant food

service competencies among male food service attendants of hotel restaurants were:

presenting room service meals and beverage to guests; serving and clearing food and

drinks; preparing and setting tables; researching on general information on food and

beverage; and taking and processing room service orders. Their five least predominant

food service competencies were: cleaning and clearing food services areas; welcoming

customers; and presenting room service account; taking and processing orders; and

sharing information with customers. The five most predominant food service

competencies among single food service attendants in hotel restaurants were:

presenting room service meals and beverage to guests; researching on general

information on food and beverage, serving and clearing food and drinks, closing down
WEST VISAYAS STATE UNIVERSITY
COLLEGE OF BUSINESS & MANAGEMENT
GRADUATE SCHOOL
Iloilo City

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restaurant /dining area, preparing and setting tables, taking and processing room

service orders, and clearing room service area, while their four least predominant food

service competencies were: cleaning and clearing food service areas, presenting room

service account, welcoming customers, and taking and processing orders. On the other

hand, the five most predominant food service competencies among married food service

attendants were: presenting room service meals and beverage to guests, serving and

clearing food and drinks, closing down restaurant/dining area, sharing information with

customers, and preparing dining/restaurant area for service, while their five least

predominant food service competencies were: clearing room service area, presenting

room service account, welcoming customers, cleaning and clearing food service areas,

and taking and processing room service orders. The five most predominant food service

competencies among high school level/high school graduate food service attendants

were: presenting room service meals and beverage to guests, serving and clearing food

and drinks, researching general information on food and beverage, closing down

restaurants/dining area, and preparing dining/restaurant area for service and their five

least predominant food service competencies were: taking and processing orders,

presenting room service account, clearing room service area, cleaning and clearing food

service areas, and welcoming customers. On the other hand, the most predominant food

service competencies among college level/college graduate food service attendants in


WEST VISAYAS STATE UNIVERSITY
COLLEGE OF BUSINESS & MANAGEMENT
GRADUATE SCHOOL
Iloilo City

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hotel restaurants were: presenting room service meals and beverage to guests, closing

down restaurant/dining area, researching on general information on food and beverage,

preparing and setting tables, and serving and clearing food and drinks, while the five

least predominant food service competencies were: cleaning and clearing food service

areas, presenting room service account welcoming customers, taking and processing

orders, and setting up trays and trolleys. It is found out that regardless of the length of

service of food service attendants in hotel restaurants, the five most predominant food

service competencies were: presenting room service meals and beverage to guests,

researching general information on food and beverage, setting up trays and trolleys,

liaising between kitchen and service areas, and preparing and setting tables. In the

same manner, regardless of the length of service of food service attendants in hotel

restaurants the five least predominant food service competency were: cleaning and

clearing food service areas, clearing room service area, presenting room service

account, welcoming customers and taking and processing orders.


WEST VISAYAS STATE UNIVERSITY
COLLEGE OF BUSINESS & MANAGEMENT
GRADUATE SCHOOL
Iloilo City

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