Abstract

Laboratory activities provide hands-on experience that connects theoretical knowledge with practical application and supports the development of technical, problem-solving, and critical-thinking skills among hospitality students. Limited resources and supervision, however, may affect learning outcomes. This study assessed the contribution of laboratory activities to the practical skills of graduating BSHM students and identified strengths and gaps for program improvement. The study used a descriptive-correlational research design. A total of 100 graduating BSHM students were selected through purposive sampling. Data were gathered through a validated questionnaire using a four-point Likert scale and analyzed using percentage, weighted mean, ranking, and Pearson’s correlation coefficient. Data from 100 respondents showed that participants strongly agreed that laboratory activities in housekeeping, front office, food and beverage service, bartending, culinary arts, and baking improved their technical, communication, problem-solving, and professional skills and helped prepare them for the hospitality industry. Most respondents were 21–23 years of age, and male students slightly outnumbered female students. Laboratory activities across housekeeping, front office, food and beverage service, bartending, culinary arts, and baking received strong agreement ratings. The findings suggest that hands-on laboratory training supported students’ knowledge, technical ability, and confidence in hospitality-related tasks.