IJSTR

International Journal of Scientific & Technology Research

Home About Us Scope Editorial Board Blog/Latest News Contact Us
0.2
2019CiteScore
 
10th percentile
Powered by  Scopus
Scopus coverage:
Nov 2018 to May 2020

CALL FOR PAPERS
AUTHORS
DOWNLOADS
CONTACT

IJSTR >> Volume 9 - Issue 2, February 2020 Edition



International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616



Stakeholders Perception In Hospitality And Tourism Management Program Of Isabela State University

[Full Text]

 

AUTHOR(S)

Aleth M. Mamauag, John Mark M. Mamauag, Elizabeth T. Alonzo

 

KEYWORDS

Adaptability, Critical thinking, Flexibility, Private Sectarian, Private Non-Sectarian

 

ABSTRACT

This paper presented the perception of stakeholders on hospitality management program of Isabela State University as basis for enhancement of the program. The quantitative approach was utilized in the study. Survey questions were administered to the respondents from several campuses of Isabela State University. A total of 283 student’s respondents are involved in the study. Result shows that majority of the respondents strongly agree with all the aspects under assessment with Vision, Mission and Objectives and Administrative Operation which have the highest agreeable means. On the other hand, the participants just agree to the computerization, facilities and management, and practicum readiness in Hospitality Management where the same are iterated by the participants as problems encountered especially on the lack of laboratory equipment and laboratory for hotel management. The figures indicate that there are aspects in the implementation of the programs that has opportunities for improvements.

 

REFERENCES

[1] BOR Meeting (2013). Enhancement of BS Hotel & Restaurant Management Curriculum Isabela State University - Cauayan Campus’ Records Section.
[2] Commission on Higher Education: CHED Memorandum Order 62 (2018). Assessment indicators of graduates of the bachelor of hospitality management. http://ched.gov.ph/wp-content/uploads/2018/03/cmo-62-bs-hospitality-tourism-management.pdf
[3] De Guzman, Uy, Siy, Torres, Tancioco, Hernandez .(2008).From teaching from the heart to teaching with a heart: Segmenting filipino college students’ views of their teachers’ caring behavior and their orientations as cared-for individuals. Asia Pacific Education Review. Vol. 9, No.4, 487-502.
[4] Dopson, L., & Tas, R. (2004). A practical approach to curriculum development: a case study. Journal of hospitality & tourism education.
[5] Gersh, I. (2016). Culinary industry practitioners’ and educators’ perceptions of core competencies for a 4-year bachelor’s degree in the culinary arts. Journal of Hospitality & Tourism Education. DOI: 10.1080/10963758.2015.1127166
[6] Imran Rahman (2010). Students’ perceptions of effectiveness of hospitality curricula and heir preparedness. Louisiana State University, Baton Rouge.
[7] International Council on Hotel, Restaurant, and Institutional Education (2006). Guide to college programs in hospitality, tourism and culinary arts. Washington, DC.
[8] International Journal of Asian Tourism Management (2014); School of Tourism Development, Maejo University, Thailand and Asian Tourism Management Association; Vol. 5, Number 1, ISSN: 1905-8654.
[9] International Journal of Social Sciences & Educational Studies (2017); vol.3, no.3, ISSN 2520-0968 (online), ISSN 2409-1294 (print).
[10] Isabela State University Code - Development Plan: Mission and Vision.
[11] Kay, C. & Russette, J. (2000). Hospitality Management Competencies: Identifying Managers' Essential Skills.
[12] Milman, A. (2001). Hospitality and tourism curriculum development. Journal of Teaching in Travel & Tourism.
[13] Okeiyi, E., et. al (1994). Food and beverage management competencies: educator, industry and student perspectives. hospitality & tourism educator.
[14] Tas, R. F. (1988). Teaching future managers. The Cornell Hotel and Restaurant Administration Quarterly, DOI:10.1177/001088048802900215