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- ItemEffect of blended class arrangements to the academic engagement of Hospitality Management students of the Central Luzon State University(2023) Jethro Archer C. Martin, Jefford P. Lalantacon, Larriane Jenny S. Lipana, Jaserie M. PinedaThe research, which examines how students majoring in hospitality management interact in their academics, was conducted between September 2022 and April 2023. Academic engagement includes academic involvement and students' relationship with or interests in the subject matter. This shows the student's labor effort both inside and outside of school, including the number of hours spent on homework, whether or not they met deadlines, whether or not they missed class etc. The study aimed to identify the students demographic and psychographic characteristics. The information required for the study was collected dusring a survey the researchers conducted using survey questionnaires. The study's 166 participants were largely females (sex-wise) and mostly between the ages of 20 and 24 who were studying hospitality, according to the findings. According to the findings, the cognitive, emotional, and behavioral levels of academic engagement among BSHM students are moderate. According to the results, the impacts of the blended arrangement are generally positive for the respondents; the most favorable conclusions are drawn from their answers.
- ItemVirtual internship during the Covid-19 Pandemic : Exploring Hospitality and Tourism Management students' satisfaction and work related learning(2023) Hanna Patricia M. Delarna,This study was designed to explore and determine the satisfaction level and the factors that contributed to the virtual internship satisfaction of hospitality and tourism students of Central Luzon State university. As well as the partner institutions of the university to conducted the virtual internship program. The study also aimed to identify the top 5 most enhanced work-related soft skills of the interns after undergoing in virtual internship. A quantitative-descriptive research design was employed to identify the factors affecting the satisfaction of the alumni. There were 76 responses from online survey questionnaire , 36 from HM and 40 from TM who undergo virtual internship school year 2021-2022, were collected, analyzed and interpreted. Descriptive analysis such as mode (frequency), percentage and mean rank were applied to the intern's responses. The American Hotel and Lodging Educational Institute (AHLEI) and the Astoria Culinary and Hospitality Institute (ACHI) was the partner institutions for Hospitality Management interns while the partners for the Tourism Management interns were the Rajah Travel Corporation (RTC) and Omni Airline Training Academy. Results showed that among the nine factors namely, training objectives, module contents, teaching techniques, trainer's personality and characteristics, training duration, OJT coordinator supervision, partner institution supervision, work setting and virtual tasks provided, six factors were rated as very satisfactory. However, three factors namely the training objectives, training duration and work setting were overall rated as slightly satisfied. The result also revealed that teaching techniques and virtual tasks provided were the most factors to the virtual internship satisfaction. In addition, the results identified time management, working with others, communication skills, adaptability and ability to work remotely was the top five most enhanced skills by the interns. This study may provide pointers for the school department as well as to partner institutions in order to design a virtual internship as a satisfying career experience.
- ItemWork-Life Balance among female Hospitality Educators of State Universities in Nueva Ecija(2023) Edmar L. Dela Cruz, Santiago, James P. Rainnelle, Ana Marie M. Tabale, Andrea Marie F. UbaldoThis study described the current status of work-life balance among female hospitality educators of state universities in Nueva Ecija. As well as the socio-demographic characteristics of each female hospitality educators of Central Luzon State University and Nueva Ecija University of Science and Technology. This study utilized descriptive research design and used interview questionnaire as the instrument to gather precise data. The findings of this study revealed that working lives and personal lives of female hospitality educators were often impeding one another. On the other hand, it is evident that the working lives of female hospitality educators were frequently the one that affect their personal lives, while their personal lives barely affects their working lives. Moreover, all of the female hospitality educators were aware about the description of work-life balance. It is also recommended for the universities, to conducted seminars and advancements that talk about work-life balance and how to attain and maintain it. On top of that, female hospitality educators were recommended to exert more effort in finding the balance between work and life.
- ItemKnowledge, attitude, and practice of students on food waste management in dormitories at Central Luzon State University(2023) Patricia Angela P. Borja, Kassen Ray A. Leabres, Rendell L. Marzan & Villareal, Marck neil LThis study assessed the knowledge, attitudes and practices of students on food waste management in dormitories at Central Luzon State University. The results of the assessment were used as baseline for formulation of strategies and guidelines. A total of three hundred twelve students living in dormitories were selected using stratified systematic sampling technique. Data were collected using self-structured and modified questionnaire with Cronbach's Alpha at 0.70 to determine the association among variables. The respondents had a high level of knowledge, high positive attitude and good practice on food waste management. The results highlighted the two variables associated with the socio-demographic profile of the respondents. First, the association between sex and knowledge had a p-value of 0.0026. Second, the association of age and attitude had a p value of 0.0056. However, the result revealed that there was no association between age, sex, name or number of dormitory and the practices of students on food waste management. The result of the study indicated the need for a seminar on food waste management in which CLSU dormitories could work together to address the rapidly growing problem of food waste as well as improve food waste management.
- ItemConsumer acceptability of chips from assorted vegetable peels under blind and informed conditions(2023) Novelyn Mae M. Eugenio, Renemae D. Fernando, Will Austin O. Lleno & Angelica G. RuarFruits and vegetables are inherently perishable hence they are considered as one of the most wasted categories of food One of the contributors of food waste are vegetable peels/skin. Vegetable peels are responsible for about 22% of food losses and wastes along the supply chain (not including the retail level). The development of chips using Assorted vegetable peels will help to reduce the food waste in the field of Food Industry and Agricultural Sector and would help people/consumer to adapt Sustainability. The study will utilize an experimental research design that includes a Questionnaire, data analysis, and interpretation following the method of Schouteten et al (2016). participants will be asked to evaluate three different vegetable peels (potato, carrots & squash) and express their overall liking and perceived quality. Consumers' decisions on whether to accept chips made from various vegetable peels include Sensory analysis with blind and informed conditions. The mean of potato peel chip is significantly higher than that of carrot and squash peel chips. No statistically significant differences was found between the means of carrot and squash peel chips. Both samples were perceived by the respondents as "like slightly". All attributes (appearance, color, aroma, taste, texture and aftertaste) of the potato chips were found to be at their optimum level. majority of the respondents (>60%) found that the carrot peel chips have optimum level of texture while squash peel chips were found to have optimum level of appearance, color and texture. The overall findings confirmed that vegetable chips from assorted vegetable peels are accepted by the respondents who took sensory evaluation survey from blind and informed conditions. It can serve as cheap, natural, safe and environment friendly products that can be served in the market.