000			03167nam a22002057a 4500
003			OSt
005			20250321161000.0
008			250321b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aBenamso, Ela A.
245			_aAwareness of hotel and restaurants management and tourism students on tourism management practices and tourism products in Nueva Vizcaya/ _cEla A. Benmaso, Maybel G. Gumih-o, and Benice I. Payangdo
260			_aBayombong; _bNueva Vizcaya State University, _c2018.
300			_axiv, 36 leaves : _billustrations ; _c28 cm.
500			_aThis study was conducted to determine the awareness of hotel and restaurant management and tourism students on tourism management practices and tourism products in Nueva Vizcaya. It aims to gather information from students of the different universities/colleges with in the vicinity through survey questionnaire. The general objective of the study is to identify the number of respondents when grouped according to year level, to assess the level of awareness of the respondents of the tourism management practices in terms of tourism infrastructure, travel and tours services, educating client, and sustainable tourism practices adopting environment management scheme. While the hypothesis of the study covers the significant difference in the tourism management practices when respondents are grouped according to year level, and assess the significance difference in the awareness of the respondents about the tourism products available in Nueva Vizcaya when grouped according to year level. The data gathered were subjected to F-test to determine the difference in the tourism management practices when respondents are group according to year level, difference in the awareness of the respondents about the tourism products available in Nueva Vizcaya when group according to year level. The result of the study showed that the respondents were generally aware of the major aspects involved in the conduct of tourism management practices. In addition, they were knowledgeable of the major components of the tourism products offered in the province. In particularly, they were mostly aware of the festival tourism products like Ammungan Festival. The awareness of the respondents in tourism management practices do not differ significantly when they were grouped according to year level. While the awareness of the respondents on available culinary tourism products differs significantly when they were grouped according to year level. Based on the results, the researchers conclude that the level of awareness of the respondents when grouped according to year levels tend to be all equal in terms of the tourism management practices. However, the younger respondents tend to be less aware about the available culinary tourism products in the province. It is noted as well that all the respondents were highly aware of the festival tourism particularly the Ammungan festival.
500			_aThesis (Bachelor of Science in Hotel and Restaurant Management)
504			_aBibliographical references
700			_aGumih-o, Maybel G.
700			_aPayangdo, Benice I.
942			_2ddc _cU _n0
999			_c385 _d385