000			02922nam a22001817a 4500
003			OSt
005			20250321151420.0
008			250321b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aSanchez, Jessa Marie L.
245			_aFood and beverage service competencies of selected technology and livelihood education students: basis for training program on job opportunities/ _cJessa Marie L. Sanchez
260			_aBayombong: _bNueva Vizcaya State University, _c2023
300			_axiii, 106 leaves : _billustrations (some colored) ; _c28 cm.
500			_aThe food and beverage industry in the Philippines is a significant contributor to the country's economy and tourism sector. With the industry's continuous growth, there is an increasing demand for skilled individuals in food and beverage service. Technical Livelihood Education (TLE) students specializing in culinary arts and food service management have the potential to meet this demand. Therefore, this study aims to investigate the competencies of TLE students in food and beverage service and develop a comprehensive training program to enhance their competence and prepare them for successful careers in the industry. The study examines the demographic profile of the students, their perceptions of waitering service competencies, their use of technology, and their intercultural communication competence. By assessing their skills, knowledge, and attitudes, the study identifies areas for improvement and develops targeted training interventions. The research design employs a descriptive-inferential approach, and data is collected through a survey questionnaire distributed to 100 randomly selected TLE students from Diadi National High School. \ The findings reveal that the students demonstrated positive perceptions of their competence in pre-service, service proper, and closing service tasks. They display high competence in using basic technology tools but have room for improvement in online transactions and credit card usage. The students also exhibit a high level of intercultural communication competence, with room for improvement in listening skills. Age, sex, and ethnicity influence certain aspects of competence in waitering services and intercultural communication. Moreover, the recommended training program aims to enhance the competencies of TLE students in food and beverage service. The program will address specific areas for improvement and prepare students for job opportunities in the industry. The stakeholders involved in implementing the program include TLE students, trainers and facilitators with industry expertise, and TLE teachers and school administration. Keywords: Competency, TLE Students on the Job Training Program, Food and Beverage Service Competencies
500			_aThesis (Master of Science-Home Technology)
504			_aIncludes appendices and bibliographical references
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