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SURVEY QUESTIONNAIRE 2

Research

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449 views5 pages

SURVEY QUESTIONNAIRE 2

Research

Uploaded by

amsaiprincipal
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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LEVEL OF JOB READINESS AMONG 4TH YEAR HOSPITALITY

MANAGEMENT STUDENTS AND ITS CONTRIBUTION


TO HOTEL AND RESTAURANT STANDARDS
SURVEY QUESTIONNAIRE
Part I: DEMOGRAPHIC PROFILE

Instruction: Please check (✔) the option that best describes you.
1. Age:
☐ 18-20
☐ 21-23
☐ 24 and above
2. Sex:
☐ Male
☐ Female
☐ Prefer not to say
3. Practicum/OJT Experience in Months:
☐ None
☐ 1–3 months
☐ 4–6 months
☐ More than 6 months
4. Have you undergone industry training/seminars?
☐ Yes
☐ No
Part II: LEVEL OF JOB READINESS
Instructions: Please rate the extent to which you agree with the following
statements based on your own knowledge, skills, and attitude. Use the scale
below:
Scale:
5 – Strongly Agree
4 – Agree
3 – Neutral
2 – Disagree
1 – Strongly Disagree
Statement 1 2 3 4 5
A. Knowledge and Technical Skills
LEVEL OF JOB READINESS AMONG 4TH YEAR HOSPITALITY
MANAGEMENT STUDENTS AND ITS CONTRIBUTION
TO HOTEL AND RESTAURANT STANDARDS
1. I have sufficient knowledge in front office, food service, and
housekeeping operations.
2. I am competent in using hospitality-related equipment and
software.
3. I can apply food safety and sanitation standards effectively.
B. Communication and Interpersonal Skills
4. I can communicate effectively with guests and coworkers.
5. I can handle customer complaints professionally.
6. I can work collaboratively with a diverse team.
C. Professional Attitude and Work Ethic
7. I always demonstrate punctuality and professionalism.
8. I can adapt quickly to work pressures and demands.
9. I consistently practice integrity and respect in the workplace.

PART III: CONTRIBUTION TO HOTEL AND RESTAURANT STANDARDS


Instruction: Please rate how much you believe your job readiness can contribute
to the following organizational standards.
Scale:
5 – Very High Contribution
4 – High Contribution
3 – Moderate Contribution
2 – Low Contribution
1 – No Contribution
Statement 1 2 3 4 5
1. My preparedness helps maintain consistent service quality
in hotels and restaurants.
2. My skills contribute to customer satisfaction and positive
guest experience.
3. My work ethic supports the establishment’s operational
efficiency.
LEVEL OF JOB READINESS AMONG 4TH YEAR HOSPITALITY
MANAGEMENT STUDENTS AND ITS CONTRIBUTION
TO HOTEL AND RESTAURANT STANDARDS
4. My communication skills help uphold the company’s image
and brand standards.
5. My training enables me to follow health, safety, and
cleanliness protocols effectively.

Source:
TESDA Training Regulations for Hospitality-related qualifications (Housekeeping
NC II, Food & Beverage NC II, Front Office Services).
CHEd Memorandum Order No. 30 Series of 2006 – Policies and Standards for
BSHM program.
Tabaquero, M. (2020). Employability of Hospitality Graduates and Its Impact on
Hotel Service Quality. Journal of Tourism and Hospitality Research.
Tracer Study frameworks and Job Readiness models (e.g., Bridgstock, R. (2009).
The graduate attributes we’ve overlooked: Enhancing graduate employability
through career management skills. Higher Education Research & Development).
LEVEL OF JOB READINESS AMONG 4TH YEAR HOSPITALITY
MANAGEMENT STUDENTS AND ITS CONTRIBUTION
TO HOTEL AND RESTAURANT STANDARDS

VALIDATION REPORT AND REFERENCE GUIDELINES


Validation Process:
1. Expert Validation: Present the instrument to 2 experts in hospitality
education and HR management for feedback.
2. Pilot Testing: Administer the survey to 10–15 students to check clarity
and consistency.
3. Reliability Testing: Use Cronbach’s Alpha (α > 0.70 is acceptable) to
ensure internal consistency.
4. Revision: Refine questions based on feedback from both experts and
pilot respondents.

REFERENCE
This survey questionnaire is adapted and developed based on principles from:
• TESDA Training Regulations for Hospitality-related qualifications
(Housekeeping NC II, Food & Beverage NC II, Front Office Services).
• CHEd Memorandum Order No. 30 Series of 2006 – Policies and
Standards for BSHM program.
• Tabaquero, M. (2020). Employability of Hospitality Graduates and Its
Impact on Hotel Service Quality. Journal of Tourism and Hospitality
Research.
• Tracer Study frameworks and Job Readiness models (e.g., Bridgstock, R.
(2009). The graduate attributes we’ve overlooked: Enhancing graduate
LEVEL OF JOB READINESS AMONG 4TH YEAR HOSPITALITY
MANAGEMENT STUDENTS AND ITS CONTRIBUTION
TO HOTEL AND RESTAURANT STANDARDS
employability through career management skills. Higher Education
Research & Development).

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