Satisfaction with University Hospitality Management Kitchen Facilities and Dynamics in Relation to the Performance of Students

Hannah A. Pareja, Renan P. Limjuco, Anne Margaret C. Hanopol, Paula Mae Dumanat, Margaret Faith J. Cabilao, Jovenna Trisha T. Sondon, Jefford A. Juntilla


This descriptive-correlation study sought to determine whether the levels of student’s satisfaction with the university hospitality management kitchen facilities and dynamics are each significantly associated with the performance, that is, the knowledge and skills of the students in the hospitality management program. The purposively chosen study participants were 30 males and 30 females from second year to fourth year Hotel and Restaurant management students with laboratory grades of 80 and above. The survey made use of Four point Likert researchermade questionnaire. Chi-square test was employed in the data analysis. Results revealed that the levels of students’ satisfaction in terms of facilities and dynamics are high. Also, only the year level was significantly associated with the satisfaction with both facilities and dynamics, while sex is not to either. These findings implied that student’s interest on a particular field was not solely dictated by the presence of a complete facilities and budget appropriated by the school but also by the skills imparted by the teachers during their laboratory classes that significantly affect the performance of the students. On the other hand, sex of the learner was not a factor for satisfaction with the kitchen facilities and dynamics.


Hospitality management, facilities, dynamics, knowledge and skill, correlation, Chi-square, Philippines

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Commission On Higher Education. Policies and Standards For Bachelor of Science in Tourism Management(BSTM)/ Bachelor of Science in Hospitality Management (BSHM)/ Bachelor of Science in Hotel and Restaurant Management (BSHRM)/ Bachelor of Science in Travel Management (BSTrM)

Lave, Jean, & Etienne Wenger. 1991. Situated Learning: Legitimate Peripheral Participation. Cambridge: Cambridge University Press. pp. 33, 29, 40.


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