Advisers

Angelica E. Beltran

Discipline

Hospitality Management

Abstract

This study aimed to evaluate the effectiveness of On-the-Job Training (OJT) within restaurant operations at Astoria Plaza, as experienced by BSHM students, with the ultimate goal of developing a Training Enhancement Program. Specifically, the research analyzed the efficacy of OJT through the lens of Kolb’s Experiential Learning Theory, concentrating on its four core phases: Concrete Experience, Reflective Observation, Abstract Conceptualization, and Active Experimentation. Additionally, it assessed how well OJT prepared students in managing key operational aspects of food and beverage services, including cost control, labor coordination, and utilities management, which are fundamental competencies for thriving in the fast-paced hospitality sector. The study used a descriptive research design to systematically gather and interpret data. Data were gathered from fifty fourth-year BSHM students at Bestlink College who had completed their OJT at Astoria Plaza’s Food and Beverage Department. Purposive sampling was applied to ensure that only learners directly engaged in restaurant operational tasks were included in the sample, thereby ensuring the data’s relevance and reliability. The collected information was then analyzed using statistical tools such as frequency counts, percentage distributions, and mean scores to derive meaningful and accurate insights from the responses. Results indicated that respondents strongly affirmed OJT’s effectiveness across all four stages of experiential learning, with consistently high mean scores reflecting their positive assessments. Moreover, the results showed that OJT significantly enhanced students’ understanding of food and beverage cost control, labor support, and proper utilities management. Overall, the OJT program at Astoria Plaza was deemed highly effective in fostering students’ operational capabilities and professional competence, which are critical for their future careers. In discussion, these findings align with the core principles of experiential learning, confirming that hands-on practice is key to building practical skills in hospitality. The positive outcomes also highlight that Astoria Plaza’s OJT structure successfully bridges academic knowledge with real-world application. Based on these outcomes, the study proposes a Training Enhancement Program that emphasizes structured task rotation, consistent supervisor feedback, pre-OJT orientation on cost control principles, and targeted skills.

Keywords

on-the-job training, food and beverage operations, training enhancement program