Conversion of Food and Beverage Services Course to Outcomes-Based Education | Abstract
Journal of Tourism & Hospitality

Journal of Tourism & Hospitality
Open Access

ISSN: 2167-0269


Conversion of Food and Beverage Services Course to Outcomes-Based Education

Thea Melgarejo Balan

The study made use of mixed method in assessing the extent of conversion of food and Beverage Services Course to Outcomes-based Education using the AHLEI model. The research locale was primary the Aklan State University. The study compared and then harmonized competencies prescribed by TESDA and AHLEI. The competencies were classified into basic, common, core and elective based on the prescriptions of TESDA and were group in eight topics as suggested by ASU. The competencies were then assigned under lecture and laboratory where they apply. Forty-two competencies resulted in the process of harmonizing the TESDA, AHLEI and ASU competencies. The harmonized competencies were subjected to construct validity to limit them to food and beverage service by three experts. The experts suggested that topics on pricing be removed since these are taken in catering and convention- related courses. Of the original 42 competencies, 39 were left. The 39 harmonized competencies were submitted to the perusal of administrators and waitstaff in the food industry. The administration consisted of F & B managers, supervisors’, coordinators and officers–in-charge while the waitstaff consisted of food attendants (waiters and waitresses), captain waiters, bartenders, bar captains, receptionist, wine waiters and cashiers. The topics of the competencies were found relevant. However, out of the 39 competencies, 24 were found highly relevant; ten relevant and 5, not relevant. The competencies were then placed in the proposed model OBE-compliant syllabus for Food and Beverage Service Course.

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