Advisers

Dana Rae B. Boatis, LPT

Discipline

Research Impact Guide

Abstract

The hospitality industry requires practical skills, technical proficiency, and confidence. This study examined how third-year Bachelor of Science in Hospitality Management (BSHM) working students applied competencies developed through simulation-based training in food and beverage service, housekeeping, and kitchen operations. A descriptive design was used with 50 third-year BSHM students at Bestlink College of the Philippines who were employed while studying. Simple random sampling was reported. A survey questionnaire reviewed by a grammarian and statistician gathered data on respondents’ age, gender, job role, industry, and perceived application of simulation-based training in food and beverage service, housekeeping, and kitchen operations. Most respondents were male young adults aged 21–25 years. They rated simulation-based training highly for applying skills in housekeeping, food and beverage service, and kitchen operations and for developing confidence in task performance. Reported challenges included difficulty remembering procedures and limited exposure to unexpected scenarios. The findings may inform a guide for strengthening simulation-based training through consistent routines, repeated hands-on practice, exposure to varied scenarios, and feedback after each activity. Because the study was descriptive and perception-based, it cannot establish that simulation training caused competency gains.

Keywords

Working Students, hospitality management, hands-on learning, simulation-based training, occupational competencies