Chapter 1 PracRes

ADVANTAGES OF CHOOSING TECHNICAL-VOCATIONAL LIVELIHOOD TRACK AS A HOME OF HOSPITALITY Page | 1
HOLY ANGEL UNIVERSITY

Enhancing the skills and abilities of the students is not just mentally but also
physically. Tech-Voc offers National Certificate II that may be used in the future for the
students to have jobs in terms of cooking, baking, tour guiding and public speaking. But, the
real forte of Technical Vocational Livelihood track is hospitality in which in any work, is
needed. It is what makes the track unique from other tracks because not only it enhances the
skills and abilities of the students but also it teaches student the essence and the value of
hospitality in works. This research wants to learn the perspectives of the students in the TVL
track, if what do they think about their chosen track. According to Acuna (2016) “there are so
many opportunities with taking TVL Track. Once you took Home Economics strand you will
surely take Bread and pastry. In bread and pastry you will learn the core concepts of baking
from simple to complex. You will also demonstrate what you have learned in a form of an
Assessment.”
Technical Vocational and Livelihood is one of the programs of the Department of
Education that enhance the ability of every student in terms of the Hospitality Industry. The
Hospitality Industry is about providing food, drink and accommodation. It also involves
entertainment, fitness and leisure workers in the hospitality industry. The hospitality
Industry’s backbone is comprised of customer service, a concept shared by all
establishment, club bars, hotel and motels, airlines and cruise ships. As mentioned by
Cunanan (2017) “Food and Beverage helps students to become more competent. It increases
knowledge of students about the basics of food and beverage. It gives students the ability to
create unique selling point that they can use in the real world. The majority of business
riches are composed of only a handful of different business, but this industry applies to

nearly any company that is focused on customer satisfaction and meeting leisurely needs
rather than basic ones. While, this industry is very broad, there are some defining aspects
that are important to understand.”
According to Reyes (2016) “There are a lot of specialized strands in TVL. One of
them is Home Economics which offers a lot of skilled related subjects like baking, tour
guiding, and food and beverage. With such subjects, it also feeds students a background in
the Hospitality and Tourism Field. The Track aims to make students skilled and job ready.”
If you want to provide hospitality to people or if you want to manage a hotel someday the
Technical Vocational and Livelihood Track is the perfect track that you can take in senior
high school, because this track focuses in the hospitality industry. According to Inature, “the
biggest contribution that the industry makes the economy of a country is creating a host of
new jobs. Direct job opportunities are available as tour guides, tour planners and operators,
travel consultants and in hotels, restaurants and resorts. As Hospitality and Tourism grows
so do these jobs. Jobs are also created in several related Industries such as cruise industry,
airlines, event management, amusements parks and etc. In terms of job opportunities the
hospitality industry has a lot to offer because this industry continues to grow every year. The
students who belong to Technical Vocational and Livelihood Track are not going to have a
hard time looking for jobs that are related in the hospitality industry.”
Mentioned by Ramya, (2009). “In the hospitality industry, looking good, being
cheerful and making people feel comfortable play a very important part. The industry covers
a wide range of portfolios in fields ranging from aviation to hotels to tourism and public
relations. Leisure and hospitality consists of industries within the food services,

accommodation, recreation, and entertainment sectors. The union tourism ministry has
predicted a boom can choose undergraduate courses offered by several colleges and
institutes. There are private institutes in the city that offers courses that will help students
become airline cabin staff such as flight attendants. Flight attendants are required to
maintain a cool head in times of crisis and calm passengers down in emergency situations
and see to it that they are kept comfortable. Their duties include preparation of and selling
of on board food and beverages.”
Magar, R. stated “The Technical Vocational and Livelihood track is geared toward
the technology proficiency of the students that will equip them with lifelong skills and
knowledge which is vital when applying for a job to a private company or establishing his
own business, to do this they must earn a National Certificate II (NCII) or even higher by
passing the assessment to be given by the Technical Education and Skills Development
Authority (TESDA). The Technical Vocational and Livelihood track in the Junior and
Senior High School is taught in the form of Technology and Livelihood Education (TLE)
subject. It has the role of preparing the students for the work.”
Popova, (2012) stated that “The hospitality field, by definition, is a service industry.
Its task is to create shareholder wealth by servicing and satisfying guests. Industry segments
include, among others: hotels, restaurants, private clubs, managed food service, event
planning, tourism related business, and travel providers. More often than not, the product
purchased is either intangible or the perceived quality of the product purchased is impacted
by the service method in which it is received. Langhorn (2004) noted that in hospitality, the
service provider is “part of the product itself”. For guests to be satisfied, they not only must
believe that they have received a valuable service for their dollar, but also feel values and

respected by the workers providing the service. The Hospitality Industry includes the
companies or organizations which provide food and/or drink and/or accommodation to
people who are away from home. The hospitality and tourism industry (H&T industry)
meets the needs of people with kindness and good will while they are away from their
homes. The H&T industry has four service sectors: food and beverage, lodging, recreation
and travel and tourism. The H&T industry is about service. The industry provides service to
people when they are away from their home and sometimes even when they are home. For
example, home delivery of food would be part of hospitality industry as would a masseuse
that does home visits or a cook that does at home cooking lessons or catering.”
As mentioned by Hmmfenix (2017) “Hospitality management means ‘managing’ an
event, or when referring to managing a hotel (for example), it would mean managing all the
different departments and members of staff so that the paying guests feel welcomed and
enjoy their stay. It is important that these people know that you are warm and friendly, so
that they would probably return to the venue again in the future. Hospitality is part of the
service industry, so the individuals working in hospitality management must hold these
essential qualities, which would make paying guests want to return. As someone who works
in this field, you must be able to perform your duties to a very high standard. This is because
you are dealing with either the general public, or in the case of conferences and conventions,
serving any level of management. These are often ‘ordinary’ people, but they are the ones
who must go with a strong feeling of wanting to return to that same venue, should the need
arise in the future. Hospitality is at the top of the list of the largest international industries
because of the genre of services included within it.”


Stdycom (2017) stated that “Hospitality management includes many different
businesses, including hotels, restaurants, casinos, resorts, tour agencies and airlines. While
there are no specific requirements for educational experience, many companies have begun
favoring candidates with relevant education. However, extensive job training and work
experience is typically necessary for upper-level management positions.”
Cmaresourcesorg (2017) specified that “The real practice and essence of hospitality
makes people feel they belong. It makes people feel special, important, and warmly welcomed
into your life-not just your home! It’s receiving strangers like they are family, and
communicating through your words and actions that they are well worth your time and effort.”
Cruz, (2015) mentioned that “The best way to decrease poverty is to give jobs to the
unemployed. However employers could not hire high school graduates. This was called the
mismatch between what the schools produced and what business and industry needed. Let us
take the example of hospitality industry. Hotels, restaurants, cruise line and so on are in dire
need of qualifies staff but the two years of major courses in college were not enough to
prepare students to immediately take up jobs in the industry. But the K to 12 curriculum
solves the problem of mismatch. In this curriculum, a student preparing to enter the
hospitality industry takes all of six years in various job-related subjects. Technology and
Livelihood Education (TLE) and Technical-Vocational Livelihood (TVL) Track
specializations may be taken between Grade 9 to 12.”
Punlaanschooleduph stated that “The Senior High School Tech-Voc Livelihood in
cookery, baking and pastry production, food and beverage services, and housekeeping for the
hotel and restaurant industry aiming to uplift young women quality of life through education
based on Christian ideals and gainful employment with livelihood skills, proper values and

good work ethics, thus enhancing their contribution to the country’s development efforts.
Dual Training System Program employs the training systems, integrating theory and hands-
on experience throughout the two years senior high school program. On-the-job training
takes place in out partner hotels and restaurants. In-house supervisors and training
coordinators are given an executive briefing and meet regularly with the school staff to
guarantee consistency of training received.”
In the book of Chon & Sparrowe, (2000). They said that “Today, leadership in the
hospitality industry goes far beyond traditional skills in operations. Leaders must be able to
understand and predict how hospitality will be affected by the changing world. The idea of
hospitality, of course, dates back much further – from historical evidence found at the first
centers of civilization to Biblical references of the washing of the guests’ feet, to later
accounts of English Innkeepers receiving weary travellers over a mug of ale. The concept of
hospitality, however, has remained the same, to satisfy and serve the guests. The hospitality
industry also extends over a wide range of businesses, each of which is dedicated to the
service of people away from home. Today, as in days of yore, the main components of the
industry are those that satisfy a guest’s need for shelter and lodging and those that provide
their patrons with food and beverages.”
K12Philippinescom. (2015) mentioned that “The Department of Education (DepEd)
has formed a Technical Vocational unit in the Bureau of Secondary Education. For them, this
unit needs strengthening as one of the three key strands that will prepare high school
graduates by arming them with skills for employment. If the student picks the TVL track as
specialty in senior high school or SHS, he/she will continue the TLE course he/she studied in
9th and 10th grades. This will allow him/her to earn NC II that he/she can use as credentials in

applying for a job if he/she wants to work after SHS graduation. Yet if the student will study
further, he/she can pursue the TVL track and earn a bachelor’s degree in a related field.”
As stated by Kandampully & Duddy (2017) “Availing of tourism or hospitality
services is no longer considered a luxury confined to people living in the economically
developed countries; it has become an integral component of lifestyle and thus a global
industry, with producers and consumers spread across the world. This fact and its
transformation towards maturity have presented new challenges for the managers of
hospitality and tourism businesses. The progressive nature of customer expectations and the
highly competitive market renders it essential that hospitality and tourism management seek
ways through which they can maintain leadership in the marketplace. This study proposes the
“service system,” a model that is capable of interlinking the nascent service strategies of
empowerment, service guarantees and service recovery to assist hospitality and tourism firms
to deliver superior service while, simultaneously, gaining a competitive advantage.”
According to Aynalem, Birhan & Tesefay, (2016) “Tourism is one of the main
economic engines for nations with total contribution of 9.5% to global GDP and 8.9% of
total employment in 2013. Tourism can only flourish if the industry can employ qualified
staff or sustainable workforce which is the heart for excellent and prompt service delivery
system. Thus, this review made to give summarized information about challenges and
opportunities of tourism and hospitality employment. Narrative review was used where
selected and related articles, reports and studies of the topic are compared and summarized.
Tourism and hospitality creates diversified employment opportunities in different sectors like
accommodation, food and beverage establishments, transportation services, travel agencies,
tour operation companies, natural and cultural attractions sites. The challenges are poor pay

and working conditions, sexual harassment, discrimination, unequal treatment, low education
and training, undemocratic and rigid corporate culture, seasonality and political instability
which drastically reduce the number of visitors which in turn brings high employees’ turn
over. Concerned stakeholders including, academicians, policy makers and business owners of
tourism and hospitality shall take actions to bring sustainable work force for the development
tourism and hospitality sectors.”


Statement of the Problem
The researchers’ primary aim in their basic interpretative quantitative study is to
discuss the advantages of the Technical Vocational and Livelihood Track to the Grade 12
Students in Holy Angel University for the school year 2017-2018.
Specifically, the study seeks to answer the following questions:
1. How may the profile of the respondents be described in terms of:
1.1 Age,
1.2 Gender,
2. How may the advantages of the TVL strand as the Home of Hospitality be described in
terms of:
2.1 Tour guiding,
2.2 Food and beverage,
2.3 Bread and pastry
3. Do the acquired skills and abilities of the TVL students in their subject help them in
finding a job in the future?


Scope and Limitation
The researchers conducted a research that contains the perspectives of the TVL
students about their track. The central point of this research is to justify the advantages of
the Technical Vocational Livelihood Track as a Home of Hospitality. The researchers will
focus on the grade 12 Technical Vocational Livelihood students in Holy Angel University
for school year 2017-2018. The scope of the study is anchored to the four sections of the
Grade 12 TVL track with students’ age seventeen and twenty-one years old.
The study’s locale is Holy Angel University because the researchers were
studying in this school thus it will be easier for them to gather the data needed for the
research therefore one limitation of the study would be that the datum that will be gathered
would only be applicable to the school selected and would not be applied and valid to other
schools. This gathering of datum can be done within one day or so and the method that will
be used is basically through a survey questionnaire since it is a quantitative research.


Conceptual Framework
INPUT PROCESS OUTPUT

Profile of the Analysis of data  to gather evidence
Respondents through: that TVL track has
 Age: 17-21  Statistical a lot of advantages
Treatment
 Gender: Male and  To justify that
Female  Data collection TVL students has a
lot to offer
 Checklist -
questionnaires  To know and
determine the
advantages of the
TVL students in
their track
The researchers composed an I-P-O Paradigm in which it showed the input,
process and the output of the study. In the Input, the profile of the respondents regarding
their age and gender were included. In the Process, the researchers used statistical treatment
for their computation and collected the data. The instrument that is used by the researchers
is the checklist - questionnaire because it is the most appropriate instrument to use when
conducting a quantitative research. While, in the output the researchers listed down the
expected outcome or output of the study such as to gather evidence that TVL track has a lot
of advantages, to justify that TVL students has a lot to offer and to know and determine the
advantages of the TVL students in their track. The paradigm shows the factors that will
serve as a guide for the researchers in conducting the research.


Significance of the study
The research about the significance of TVL Track as home of hospitality can enlighten
the students about the importance of the TVL Track and to show that it has a lot of
advantages in this track. The study of the researchers greatly benefits the TVL students,
incoming senior high school students, school administration, teachers, parents and
upcoming researchers.
 TVL Students
The research will help the students realize the importance of hospitality to the
TVL Track. It would also help them boost their confidence about their chosen track
and will not feel inferior towards their track, instead they would appreciate the
different skills they could acquire in this track.
 Incoming senior high school students
The research will give graduating students of junior high school an overview
about the TVL Track. The study can also be a way to convince them to enroll in the
TVL track because the track helps enhance their skills and it has a lot of job
opportunities after their graduation.
 School administrators
The research helps them think and create new activities for the TVL Track that
can help the students in improving their skills and capabilities.


 Teachers
The research will help them know how they would be able to help their students
enhance their skills and capabilities. They serve as second parents of the students
and they would guide their students on the process of learning and practicing the
skills in order for them to be ready for the future.
 Parents
The research will help the parents in guiding their children regarding the strand
their children would like to take in Senior High School.
 Future researchers
This research will serve as a reference to the upcoming new researchers that have
connected topic with our study. They will have an insight about the hospitality in the
TVL track.
Hospitality- is the activity of providing food, drinks and services and giving a generous and
friendly treatment to the people; It means serving and being nice to people, with care and
compassion.
Tourism- the activity of travelling to a place for pleasure; It promotes diverse cultures and
different countries and it gives an identity to the place itself.
Practical- appropriate or suitable for actual use; It means thinking in a way you know
which is obvious.
Proficiency- advancement in knowledge or skill; It means being good in skills and abilities.

Technical-Vocational Livelihood Track (TVL Track) – It is one of the specialized track
offered in the K-12 Curriculum for pursuing culinary arts, tourism, hotel management
and event management and focuses on enhancing the students’ skills and abilities; It is a
strand in which it composes of economics and hospitality.
NCII (National Certification II) - It is a quality assured structure used for giving
recognition to the attainment of competencies; It is a certificate that was given by
TESDA for the participants who passed the assessment.
Kto12 Curriculum- It is a curriculum usually refers to the specific learning objectives and
activities; It is a program that covers kindergarten and 12 years of basic education.
Food and Beverage- Is an area that caters the guest’s food and beverage needs; Food and
beverage is under the hospitality management which is a sub sector of Tourism.
Accommodation- A room or group of rooms, or building in which someone may live or
stay; Is an establishment that caters all the needs of the guest’s which include a temporary
place where they can stay and it also include the food and beverage industry.
Lodging-A temporary living or sleeping place; It is a type of accommodation where guest
can stay for a short period of time.
Recreation- It is something that people do to relax or have fun; It is a leisure activity that is
being done for enjoyment.
Leisure- Freedom from the demands of work or duty; A free time to relax and have fun.

Chapter 2
METHOD
This chapter includes the research design, respondents, instrument, data collection,
ethical consideration and statistical treatment of the data. It also interprets how the data
were collected through the checklist questionnaire of the answers bestowed by the
samples of the performed study.
Research Design
The researchers in this study apply descriptive survey method using the checklist
questionnaires as the main instrument in gathering of data. According to Dr. Y.P.
Aggarwal (2008) “descriptive research is devoted to gathering of information about
prevailing condition or situation for the purpose of description and interpretation. This
type of research method is not simply amassing and tabulating facts but includes proper
analyses, interpretation, comparisons, identification of trends and relationship.” In this
study, the researchers analyzed and interpreted the gathered data about the advantages of
choosing TVL track as a home of hospitality.
Respondents of the Study
The respondents of the study were the 20 percent (20%) of the total 178 Grade 12
students of Technical Vocational and Livelihood Track at Holy Angel University of the
Section Counsel, Fortitude, Knowledge and Piety School Year 2017-2018. The
respondents were selected through convenience sampling.


Table 1
Respondents of the study
N= 36
Respondents Frequency Percentage
________________________________________________________________________
COUNSEL 9 25%
FORTITUDE 9 25%
KNOWLEDGE 9 25%
PIETY 9 25%
TOTAL 36 100%
________________________________________________________________________
Instrument
The researchers’ method in gathering the datum for the study is through the
checklist questionnaire. The checklist questionnaire does not give hard time, there’s no
pressure and allow to maintain the anonymity of the respondents. It also allows the
researchers to gather data in large audience. Through the checklist questionnaire, it made
the collection of results quick and easy. The researcher decided to divide the
questionnaire into four sections since TVL strand has three (3) major subjects and the
other section is about the future job of the TVL students. In that way, respondents easily
identify the subjects that are being mention in every question. The answers of the
respondents would be the basis of the results of the research. There are fifteen questions

intended to be answer by our respondents. According to Ferretti (2015), checklists are the
simplest method for systematizing scoping of the likely effects of a proposed policy.
They help point out areas that require a more detailed assessment. In some cases,
checklists also represent the impact analyses itself.
Data Collection
The researcher’s questionnaire is given to the research adviser and research panel
to ask for their approval. Afterwards, they went to the Basic Education Department
Principal to ask for permission to administer the questionnaire to the respondents. By the
time the questionnaire was approved by the principal, the researchers administered and
personally distributed the copies of the questionnaire to the respondents. These were
tallied, tabulated and undergone statistical treatment.
Ethical Consideration
The researchers made sure that the chosen respondents are fully informed
regarding the procedures and they agreed willingly to be part of this study. All the
responses of the respondents will be kept strictly confidential.
The researchers cited all the statements from the respondents. The last part of this
study which is the appendices is dedicated for all the sources that used in conducting this
study.

Statistical Treatment of Data
The researchers classified the data gathered, then tally, interpret and treated by the
following computations:
1. Proportion – This is use to convert the decimal point into percentage that will be
place as labels in the graph.
Formula: Proportion = D x 100
Where D = Decimal
2. Percentage (%) – This is use in the study in order to determine the percent of the
data.
100
Formula: P = 𝐹 𝑥 𝑁
Where P = Percentage
F = Frequency
N = Total/ Number of cases
3. Average Weighted Mean
(𝑐1 𝑥 5)+(𝐶2 𝑥 4 )+(𝐶3 𝑥 3)+ (𝐶4 𝑥 2)+( 𝐶5𝑥 1)

Formula: 𝑁
Where c1,c2,c3,c4,c5... = represents the scores
N = represents the number of scores
4. Mean- This is use to compute and determine the mathematical center of a
distribution.
∑𝑥
Formula: 𝑁
Where = summation symbol
X = represents the scores


N = represents the number of scores
The following scale is used to interpret the description used in the assessment.
Scale Mean Description rating
5 5.00 to 4.20 Strongly Agree
4 4.19 to 3.40 Agree
3 3.39 to 2.60 Neutral
2 2.59 to 1.80 Disagree
1 1.79 to 1.00 Strongly Disagree


Chapter 3
RESULTS AND DISCUSSIONS
This chapter shows the tabular and graph version of the gathered data in the
checklist questionnaire. The results collected from the respondents are critically analyzed
and interpreted to help answer the problems of the study.
Table 2
Respondents’ age and gender
Profile Frequency Percentage
N = 36
Gender Male 15 41.67%
Female 21 58.33%
Mean Standard Deviation
Age 17.86 .54
This table shows the respondents’ profile such as the gender and age. It also
presents how many respondents the researchers surveyed in this study. The researchers
surveyed 15 male respondents out of 36 respondents with the percentage of 41.67%. 21
female were surveyed out of 36 respondents with the percentage of 58.33%. The average
age of the respondents is 17.86.


Table 3
Tour guiding subject
Tour guiding Mean Verbal Interpretation

1. The tour guiding subject 4.75 Strongly Agreeable
helps me know and have a
glimpse of the life of the
tour guides.
2. The virtual tour guiding 4.67 Strongly Agreeable

gave me enough experience
on how to be a tour guide.
3. The role plays being 4.53 Strongly Agreeable

conducted in the class
improves my
communication skills.
4. The NCII Exam improves 4.47 Strongly Agreeable
us and helped us to be more
confident in terms of being a
tour guide.
5. The performance tasks 4.58 Strongly Agreeable
being given make us
stronger and improve as an
individual.
6. The tour guiding subject 4.75 Strongly Agreeable
taught me the right way on

how to treat and
communicate with the
tourists.
Overall Mean: 4.63 Strongly Agreeable

The table shows the respondents’ most answered regarding the importance of the
subject tour guiding which is strongly agree. As what can be collected on the data the
respondents’ answers got a weighted mean of 4.63.
As stated by Wei (2007) “tour guides can act as facilitators to promote local
economic development. It is obvious that the success and prosperity of the tourism
industry very much depends on the performance of tour guides who serve as ‘the
moment of truth’, represent the image of the travel company and the visited places and
influence the satisfaction level of incoming tourists as well as their intention of
repurchasing and returning.”


Table 4
Food and Beverage subject
Food and beverage Mean Verbal Interpretation
7. The activities given under 4.58 Strongly Agreeable
the food and beverage
subject give me ideas about
how food establishments
work.
8. The interviews being 4.44 Strongly Agreeable
conducted on different food
establishments helps me
understand better the world
of the food industry.
9. The role plays being 4.42 Strongly Agreeable
conducted in the classroom
helps me understand better
the topics/lessons.
10. The food and beverage 4.50 Strongly Agreeable
subject taught me the right
way on how to treat and
show hospitality with the
customers.


The table shows the respondents’ most answered regarding the importance and
the skills being acquired of the subject food and beverage which is strongly agree. As
what can be collected on the data the respondents’ answers got a weighted mean of 4.49.
“For industry-based programs such as hospitality, part of a student’s experience
and collegiate preparation includes practical experience and an understanding of how the
industry operates in a professional setting.” (Schoffstall, 2013)


Table 5
Bread and Pastry subject
Bread and pastry Mean Verbal Interpretation
11. The bread and pastry 4.58 Strongly Agreeable
subject does not only teach
the terms in baking but it
also has hands-on task such
as baking in the kitchen.
12. I learn better about the 4.58 Strongly Agreeable
subject because of the
hands-on tasks rather than
just discussing the terms.
13. I am able to attain 4.47 Strongly Agreeable
enough skills in baking
during the bread and pastry
subject.
The table shows the respondents’ most answered regarding the importance and
the skills of the bread and pastry subject which is strongly agree. As what can be
collected on the data the respondents’ answers got a weighted mean of 4.54.
“There are so many opportunities with taking TVL Track. Once you took Home
Economics strand you will surely take Bread and pastry. In bread and pastry you will
learn the core concepts of baking from simple to complex. You will also demonstrate

what you have learned in a form of an Assessment.” (Acuna, 2016)
Table 6
Future job
Future job Mean Verbal Interpretation
14. The subjects being 4.61 Strongly Agreeable
offered in the TVL track
greatly help me in attaining
the skills for my future job.
15. The skills I acquire in 4.64 Strongly Agreeable
this strand can help me find
a job already after
graduating in Senior High
School.
The table shows the respondents’ most answered regarding on what the TVL track
can offer which is strongly agree. As what can be collected on the data the respondents’
answers got a weighted mean of 4.63.
TVL Track prepares senior high school students for employment. This track can
get you employed right after senior high school. After 2 years of senior high, you’ll have
earned employable skills and will thus be eligible to work. After gaining employable
skills, a TVL Track senior high graduate can seamlessly transition from school to the
workplace here or abroad. (Bhenks, W. B., 2016).


Chapter 4
CONCLUSIONS AND RECOMMENDATIONS
This chapter shows the conclusion and findings of the research study. It also
contains the recommendations offered by the researchers.
Findings
This study was designed to determine the advantages of the TVL students to their
track with regards to their three (3) major subjects (tour guiding, food and beverage and
bread and pastry) of Grade 12 students at Holy Angel University.
1. Respondent’s Profile (Age and Gender)
Age
As to age, the respondents got a computed weighted mean of 17.86 and a
standard deviation of .54.
Sex
As to sex, 15 or 41.67% of the respondents are Male and 21 or 58.33% are
Female.
2. Major Subjects (Tour guiding, food and beverage, and bread and pastry)
Tour guiding
As regard to tour guiding, the respondents described the subject
tour guiding in terms of answering it as strongly agree with a weighted
mean of 4.63.

Food and beverage
As regard to food and beverage, the respondents described the
subject food and beverage in terms of answering it as strongly agree with a
weighted mean of 4.49.
Bread and pastry
As regard to bread and pastry, the respondents described the
subject bread and pastry in terms of answering it as strongly agree with a
3. Future job
The respondents mostly answered “Strongly Agree” with regards
to their skills and abilities acquired that can be use for future jobs with a
Conclusions
Based on the findings, the following conclusions were drawn:
1. The majority of the respondents are Female. Along with this, the respondents
age got a weighted mean of 17.86.
2. The three (3) major subjects presented (tour guiding, food and beverage and
bread and pastry) gives a lot of advantages for the TVL students. Among all
these subjects, the tour guiding subject appeared to be the subject with the
most advantages because of the activities being given here.
3. The skills and abilities being acquired by the TVL students in their major
subjects were a great help for them in finding a job in the future.

Recommendations
1. The school should consider the students capabilities regarding on their chosen
track, not only on the gender and age.
2. The three major subjects such as tour guiding, food and beverage and bread and
pastry should conduct more activities outside the school to broaden their capabilities in
their work.
3. The students should engage themselves and practice devotion for them to be
able to apply their skills and abilities in term of their specialization regarding their track
which can be applied for their future jobs.


REFERENCES
 Abdullah R. et al .Hospitality Internships: An Employment Advantage or Perilous
Experience. Retrieved July 27, 2017, from:
https://www.researchgate.net/publication/280722933_Hospitality_Internships_An
_Employment_Advantage_or_Perilous_Experience
 Acuna. (2016). Home Economics Strand. (n.d.). Retrieved February 6, 2018, from
https://www.edukasyon.ph/courses/senior-high-tracks/tvl/home-economics-strand
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ADVANTAGES OF CHOOSING TECHNICAL-VOCATIONAL LIVELIHOOD TRACK AS A HOME OF HOSPITALITY Page | 1

HOLY ANGEL UNIVERSITY

Technical Vocational and Livelihood is one of the programs of the Department of

Industry’s backbone is comprised of customer service, a concept shared by all

HOLY ANGEL UNIVERSITY

that are important to understand.”

HOLY ANGEL UNIVERSITY

of on board food and beverages.”

HOLY ANGEL UNIVERSITY

companies or organizations which provide food and/or drink and/or accommodation to

As mentioned by Hmmfenix (2017) “Hospitality management means ‘managing’ an

because of the genre of services included within it.”

HOLY ANGEL UNIVERSITY

experience is typically necessary for upper-level management positions.”

Livelihood Education (TLE) and Technical-Vocational Livelihood (TVL) Track

specializations may be taken between Grade 9 to 12.”

Punlaanschooleduph stated that “The Senior High School Tech-Voc Livelihood in

HOLY ANGEL UNIVERSITY

guarantee consistency of training received.”

their patrons with food and beverages.”

K12Philippinescom. (2015) mentioned that “The Department of Education (DepEd)

HOLY ANGEL UNIVERSITY

As stated by Kandampully & Duddy (2017) “Availing of tourism or hospitality

services is no longer considered a luxury confined to people living in the economically

to deliver superior service while, simultaneously, gaining a competitive advantage.”

accommodation, food and beverage establishments, transportation services, travel agencies,

HOLY ANGEL UNIVERSITY

tourism and hospitality sectors.”

HOLY ANGEL UNIVERSITY

The researchers’ primary aim in their basic interpretative quantitative study is to

Students in Holy Angel University for the school year 2017-2018.

Specifically, the study seeks to answer the following questions:

1. How may the profile of the respondents be described in terms of:

2.1 Tour guiding,

2.2 Food and beverage,

2.3 Bread and pastry

finding a job in the future?

HOLY ANGEL UNIVERSITY

be used is basically through a survey questionnaire since it is a quantitative research.

HOLY ANGEL UNIVERSITY

INPUT PROCESS OUTPUT

The researchers composed an I-P-O Paradigm in which it showed the input,

serve as a guide for the researchers in conducting the research.

HOLY ANGEL UNIVERSITY

different skills they could acquire in this track.

 Incoming senior high school students

opportunities after their graduation.

can help the students in improving their skills and capabilities.

HOLY ANGEL UNIVERSITY

skills in order for them to be ready for the future.

their children would like to take in Senior High School.

different countries and it gives an identity to the place itself.

HOLY ANGEL UNIVERSITY

strand in which it composes of economics and hospitality.

recognition to the attainment of competencies; It is a certificate that was given by

TESDA for the participants who passed the assessment.

activities; It is a program that covers kindergarten and 12 years of basic education.

beverage is under the hospitality management which is a sub sector of Tourism.

Accommodation- A room or group of rooms, or building in which someone may live or

Lodging-A temporary living or sleeping place; It is a type of accommodation where guest

can stay for a short period of time.

being done for enjoyment.

HOLY ANGEL UNIVERSITY

samples of the performed study.