One of the biggest challenges hospitality educators face today is determining clear goals and objectives for the curriculum to the constantly changing needs of the industry. It is crucial to close the gap between what is taught to students and what the industry expects from the graduates being hired.
This study aimed to assess the relationship between the performance of the students on Food and Beverage Services Course and their internship performance in Food and Beverage department in different hospitality businesses where they were deployed. The researcher utilized the descriptive design of the study and used weighted mean and Pearson-Product Moment Correlation (Pearson-r) for data analysis. The participants of the study were the students of BSIHM-HRA for second semester school year 2012-2013.
The result shows majority of the intern has satisfactory performance in the Food and Beverage Services course and the interns obtained the highest very good performance evaluation rating in personality followed by attitude, knowledge and skills. Study also shows that there is no significant relationship between the performance in Food and Beverage Service Course and the training performance of interns in the F&B Department of the restaurant and hotel. Performance of the interns in the Food and Beverage course obtained only satisfactory but the training performance was rated very good. The researcher recommends for the enhancement of the existing activities and teaching strategies to match industry needs.
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Published by Human Resource Management Academic Research Society (www.hrmars.com)
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