vis-i-vis

Rsstaurant competencies

vis-i-vis

competencies possessed by

job

_applicants

A

thesis

presented to the Faculty of the

School

ofHospitality

and Tourism Management

UNIVERSITY

In partial

fulfilment

of

the

requirements for the degree

Master

of

Science in Hotel and Restaurant Management

HOLY ANGET

Mervyn Maico

D. Sana

October 2017,

RESTAURANT COMPETENCIES VIS-A.VIS APPLICANT COMPETENCIES

Abstract

This study aims to determine

if

there is a difference between the level

of

importance given by fine dining restaurants and the frequency of occurrence of the said

competencies as perceived by fine dining restaurant administrators. Results of the study

showed that among the competencies given, the

ability

to

write,

speak and read

in

English, the

ability

to commuRicate

with

others, the

ability

to respect and show consideration

for

others, the

ability

to become a team leader, interpret and explain

concepts, be active

in learning

_{have the habit of} independent thinking, abilig, to resolve problems, ability to learn about cultures,

ability

to manage onesel{ the understanding

of

the definition of a restaurant, understand restaurant public relationship, _understand professional language

of

services, understand menu planning, apply cost control

concepfs, understand and classify beverages, _use bar facilities, determine the appropriate

type of beverage service

for

different _types of occasions, and the

ability

to promote

service quality showed that there is indeed a disparity between the level

of

importance

given by employers and the frequency

of

occurrence in

job

applicants.

Kelwords: employee competency, fine dining restaurants, T-test, Metro _Angeles

city

HOLY AFIGEL TIIVIVERSITI'