Abstract

The Hospitality Management program at Bestlink College of the Philippines uses practical learning facilities, including kitchen, baking, bar, and mock-hotel areas, to develop culinary, pastry, mixology, and hotel-operations skills. This study examined sustainability practices in these facilities and their relationship with student satisfaction in the BTAC Department. The study used a quantitative correlational design, consistent with Bhandari’s (2023) description of correlational research as a nonexperimental method for examining relationships among variables without manipulation. Students generally agreed that sustainability practices were implemented in energy conservation (mean = 2.94), water conservation (2.85), sustainable sourcing (2.96), and packaging and storage (3.05). They also expressed satisfaction with environmental initiatives (2.97), social-equity efforts (2.99), and local-sourcing practices (3.08). However, no significant relationship was reported between sustainability practices and student satisfaction (r = 0.0982, p = 0.2321), suggesting that other factors may contribute to student satisfaction. Students generally agreed with the implementation of sustainability practices in energy conservation (mean = 2.94), water conservation (mean = 2.85), sustainable sourcing (mean = 2.96), and packaging and storage (mean = 3.05). They also reported satisfaction with environmental impact (mean = 2.97), social equity (mean = 2.99), and local sourcing (mean = 3.08). The analysis found no significant relationship between sustainability practices and student satisfaction (r = 0.0982, p = 0.2321), indicating that the measured sustainability initiatives alone were not strongly associated with overall satisfaction.