Level of training Competencies of TGI Fridays Employees: Basis for Training OJT/Practicumers
ARELLANO UNIVERSITY
SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT
LEVEL OF TRAINING COMPETENCIES OF T.G.I FRIDAYS EMPLOYEES: BASIS FOR TRANING OJT/PRACTICUMERS
A Thesis
Presented to the
School of Business Administration
Arellano University
In
Partial Fulfilment
Of the Requirements for the Degree
Bachelor of Hotel and Restaurant Management
Submitted by:
Darel H. Laroza
Mark Lester A. Oblipias
Ellehcar D. Sitjar
Glizelle Anne A. Reodica
Froilen Gatchalian
March 2012
ACKNOWLEDGEMENT
The researcher would like to express their heart full and deepest gratitude to the following people in one way or another contributed much in completion of this research.
To our most precious parents, our appreciation is not enough to show our gratitude for the unconditional love, never ending support and being inspiration to fulfil our goals in life.
Words cannot express our profound gratitude for the extended assistance given by our thesis adviser Prof. Charlene Escario who guide and share her knowledge in making research.
To all the employees of TGI Fridays, that serves as the respondent for giving time answering and completes the research.
Most especially, we extend our deeper gratitude to Almighty God, for giving the blessings of strength, guidance, hope, courage and determination to successfully accomplish this thesis study. D.L. E.S. M.L.O.
G.R.
F.G.
DEDICATION
The researchers would like to dedicate our study to the people who support us and become our inspiration to finish the research. To Almighty God, parents who give their support and guidance. To all our professors who assist us in making this thesis proposal possible.
Chapter I
THE PROBLEM AND ITS BACKGROUND
Introduction:
An employee contributes labour and expertise to an endeavour of an employer and is usually hired to perform specific duties which are packaged into a job. In most modern economies, the term
SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT
LEVEL OF TRAINING COMPETENCIES OF T.G.I FRIDAYS EMPLOYEES: BASIS FOR TRANING OJT/PRACTICUMERS
A Thesis
Presented to the
School of Business Administration
Arellano University
In
Partial Fulfilment
Of the Requirements for the Degree
Bachelor of Hotel and Restaurant Management
Submitted by:
Darel H. Laroza
Mark Lester A. Oblipias
Ellehcar D. Sitjar
Glizelle Anne A. Reodica
Froilen Gatchalian
March 2012
ACKNOWLEDGEMENT
The researcher would like to express their heart full and deepest gratitude to the following people in one way or another contributed much in completion of this research.
To our most precious parents, our appreciation is not enough to show our gratitude for the unconditional love, never ending support and being inspiration to fulfil our goals in life.
Words cannot express our profound gratitude for the extended assistance given by our thesis adviser Prof. Charlene Escario who guide and share her knowledge in making research.
To all the employees of TGI Fridays, that serves as the respondent for giving time answering and completes the research.
Most especially, we extend our deeper gratitude to Almighty God, for giving the blessings of strength, guidance, hope, courage and determination to successfully accomplish this thesis study. D.L. E.S. M.L.O.
G.R.
F.G.
DEDICATION
The researchers would like to dedicate our study to the people who support us and become our inspiration to finish the research. To Almighty God, parents who give their support and guidance. To all our professors who assist us in making this thesis proposal possible.
Chapter I
THE PROBLEM AND ITS BACKGROUND
Introduction:
An employee contributes labour and expertise to an endeavour of an employer and is usually hired to perform specific duties which are packaged into a job. In most modern economies, the term
Bibliography: Books Jean Barbazette(2005),The Trainer’s Journey to Competence, San Francisco CA,Published by Pfeiffer page286 Leigh Richards(2004) Good Employee Competency, Texas,USA .Clays Ltd, St Ives page 36 Ganesh Shermon(2004)Competency Based HRM, Sai Printo Pack Pvt.Ltd.,New Delhi .Tata Mcgraw-Hill Publishing Company Limited page351 Santos Introduction to Hotel and Resort Management Buen (2005), page 25 Buted,Dexter R.,Mark Irvin C.Celis,Rhea Corina B.Mejia (2005) Basic Restaurant Service:with Marking Guides page 224 Sondra J. Dahmer, Kurt Restaurant (2005)Service Basics, Second Edition p.120 Roger Pattison & Andrea Moffat (2005) The Competencies Activity Pack Training Manual p.63 Costas Katsigris & Chris Thomas, The Bar and Beverage Book 4th Edition p.483 Donald Wade(2004), Successful Restaurant Managers From Vision to Execution p Suhaila, K.A. 2005 Human Resource Management, Service Quality, Competency Saraan Malaysia page 321 Maricel Abarquez(2003) Assessment of the Hygiene and Practices of Wendy’s at SM Centerpoint Manila,Philippines p.7 Eisel N. Abellera(2005) Institute of Business Administration Assessment of Customer Satisfaction at TGI Friday’s p. 13 Cris-Arman G Richard Dizon Llave(2005) Sanitation Procedure of Arellano University Canteen Legarda, Manila for the Year 2005 p.1 Atty