1

CHAPTER 1

INTRODUCTION

Background of the Study

In the recent years, tourism proves to be one of the major

contributors to the economy. Tourism is one of the sectors that is

growing at a fast rate in the world today. It earns foreign exchange to

several countries in the world. The tourism industry is a highly

competitive business which requires the participation of the government,

the public and non-government sector to ensure its success.

When compared with international standards, the Indian

hospitality & tourism industry is on a sad ground. India has world image

of a country surrounded by poverty, safety issues, political instability

and diseases. This creates a very negative image of both the hotel and

tourism industry. The major problems encountered by the tourism and

hotel industry in India is the lack of skilled professionals.

Tourism has been changing progressively according to the

development of technology and the development of industry sector. Thus,

its definition also has been upgrading to reflect the real situation. When

looking at tourism, it is important to consider the term hospitality. Some

 2

define hospitality as the business of helping people to feel welcome and

relaxed and to enjoy themselves (Discover hospitality).

Hospitality Industry is continuously growing. It is breathtaking,

inspiring, mind-blowing and offers infinite opportunities. The students

must be aware and ready to face the reality, their feelings most of all. The

students must prepare themselves to and be qualified enough to the job.

The tourism industry is very important to the Philippine economy

given its contribution to job creation and revenue generation. Tourism

employment as a ratio to total employment in the Philippines has been

increasing and recorded an average of 10.6% for the period 2010-2012.

This highlights the importance of the tourism industry to job creation.

Tourist arrivals generally posted an increasing. The main factor for

growth in international tourist inflow was the Department of Tourism’s

continuous efforts to promote the Philippines as a key tourist destination

in the Asia Pacific Region. (Travel and Tourism Industry in the

Philippines)

The tourism management students, this will be able to give them

the knowledge of how important employment is in the reality. Being

student is different from being employ. This will help them to be aware

and this will also give them motivation to work better in their specified
 3

jobs in the future. After finishing the course or subject, it is expected

that the students are equipped with the knowledge and already know

how to deal with the customers. The main reason why the researchers

conducted this study is to know the level of readiness of the fourth year

tourism management in the tourism industry.

The researchers focus on the Readiness of Fourth Year Tourism

Management Student in the Tourism Industry in Saint Louis College. The

objectives of the study are: To Identify potential career opportunities of

students through internship programs and on education training and to

understand the management functions of tourism and hospitality

industry including human resource management, financial management,

marketing and technology applications.

 4

Theoretical Framework

This study considers the following theories.

The Theory of Readiness by Edward Thorndike states that learning

takes place when an action tendency is aroused through preparatory

adjustment, set or attitude. It cannot be automatically instilled in him. If

one is prepared in doing the work, the passion and he want to succeed is

in the work, the passion and the want to succeed is in the assesses

prospective to achieve. When one is ready, the students will be consistent

in the outcome of their performance.

This study considers also the Skill Theory, as proposed by

Romiszowski(2009), This theory states that skill is the capacity to

perform a given type of task or activity with a given degree of

effectiveness, efficiency, speed or other measure of quantity or quality.

Skills can be intellectual (that involve the mind), motor, sensorimotor, or

psychomotor (that involve the body), personal (involve emotions, and

interpersonal skills (that involve interacting with others). Skill is distinct

from knowledge that it develops with experience and practice, whereas

knowledge is something a person has or does not have. This theory helps

the students to find new ways of thinking and problem solving,

 5

recognizing the impact of their actions and teaching them to take

responsibility for what they do rather than blame others and build

confidence for group collaboration and also develop respect and

ultimately become strong ambassadors for the organization.

Tourism Services Theory. Services is the most important factor

that drives future business or job of the tourism management students.

According to Gummesson quoted by Gronroos (2010) that a service can

be bought or sold but which one cannot have under control. Services is

having the benefit of one party that can offer that is generally intangible.

Add up, services are where we represent our attitudes formed by a

general evaluation of the performance which later on satisfy the

customers. The Tourism Service Theory plays important role in for the

growth of the tourism industry.

These theories state how readiness was very important in future

career of each students. This theories help the researchers to further

enhance the study by providing the major framework as a basis of

discussions.
 6

Conceptual Framework

A training program for tourism management students as

preparation for their future job or educating the students to become

qualified to their job as the students perform in the positions of greater

difficulty and responsibility. Having a training program will develop and

enhance further the knowledge, skills and attitudes of students relevant

to workplace profession.

This study utilizes the input, process, output format as shown in

figure 1. The input consists of fourth year tourism management students

along principles of tourism, world and domestic tourism, travel services

and transportation management, tourism marketing, tourism planning

and development, tourism impacts and sustainability, ecotourism, resort

management, tourism laws and regulations, heritage tourism, and tour

guiding and escorting. Accordingly, the process includes the analysis and

interpretation of the level of readiness of fourth year tourism

management students in terms of principles of tourism, world and

domestic tourism, travel services and transportation management,

tourism marketing, tourism planning and development, tourism impacts

and sustainability, ecotourism, resort management, tourism laws and

 7

regulations, heritage tourism, and tour guiding and escorting; the

strength and weakness on the level of readiness of fourth year tourism

management students. It also includes the proposed valid training for

tourism management students as an output.

 8

Figure 1: The Research Paradigm

Input Process Output

1. Level of readiness of A. Analysis and

fourth year tourism Interpretation
management students on the;
along;
1. Level of
a. Principles of Tourism readiness of
b. World Tourism &
Domestic Tourism fourth year Validated
c. Travel Services & Tourism
Transportation Training
Management Management Program for
d. Tourism Marketing students
e. Tourism Impacts & Fourth Year
Sustainability Tourism
1.1. Strengths
f. Tourism Planning &
Development and Management
g. Ecotourism Students
weaknesses
h. Resort Management
i. Tourism Laws &
Regulations 2. Formulation
j. Heritage Tourism
and Validation
k. Tour Guiding &
Escorting of Training
Program
 9

Statement of the Problem

This study aimed to assess the readiness of fourth year tourism

management students of Saint Louis College in the tourism industry.

Specifically, this study sought answers to the following:

1. What is the level of readiness of tourism management students to the

tourism industry along;

a. Principles of Tourism;

b. World Tourism & Domestic Tourism;

c. Travel Services & Transportation Management;

d. Tourism Marketing;

e. Tourism Impacts & Sustainability;

f. Tourism Planning & Development;

g. Ecotourism;

h. Resort Management;

i. Tourism Laws & Regulations;

j. Heritage Tourism;

k. Tour Guiding & Escorting;

 10

1.1 What are the characteristics on the readiness of tourism

management students?

3. What validated training program can be proposed to address the

weaknesses of the tourism management students?

Assumptions

The researchers had the following assumptions:

1. The fourth year tourism management students are moderately ready

to the tourism industry.

2. The tourism management students have pleasing personality, good

communication skills and knowledgeable enough but the students lack

experience and qualifications.

3. There is a need for a training program to address the weaknesses of

tourism management students.

 11

Importance of the Study

The results of the study will greatly benefit the following:

For the school administrators. This study will identify the

institution’s standing with regard to the application of the theories

learned by the students in school. This will discover the readiness of the

institution to optimize future graduates in to their specified job.

For the HRM/TM Instructors. This study will be of great

advantage to them to be aware of the readiness of the tourism

management students in tourism industry and produce adequate

solution to these problem. It will benefit them by adopting methods that

will improve the students’ readiness.

For the students. This study will serve as preparation for future

employment and career planning. This will also enable them to identify

their strengths, and will also help them to recognize areas that need

much improvement.

For the Researchers. This study helps in widening their

knowledge about the tourism industry.

 12

For the Future Researchers. This help and guides them in

making a better research related to their study. It will encourage them to

further the study that will provide facilities to improve students level of

readiness.

Definition of Terms

The following terms are defined for the better understanding of the study.

A Level of Readiness. The BSTM students state of being fully

prepared for something, willingness to do something, the quality of being

immediate, quick, or prompt.

Domestic Tourism. This refers to travel within national boundary

or own country.

Ecotourism. Responsible travel to natural areas that conserves

the environment and improves the well-being of local people.

Heritage Tourism. Traveling to experience the places and

activities that authentically represent the stories and people of the past

and present.

Performance. This refers to the accomplishment of executing

service measured with standards of accuracy.

 13

Resort Management. Involves overseeing lodging operations,

recreational facilities and food services. 

Tour Guiding & Escorting. This refers to escort individuals or

groups on sightseeing tours or through places of interest.

Tourism Laws. This refers to a combination of state, federal and

international laws that regulate various aspects and functions of the

travel industry

Tourism Marketing. This refers to the business disciple of

attracting visitors to specific location.

Tourism Planning. This is the process of gathering and evaluating

information to identify and prioritize current tourism development

issues.

Travel Services. This refers to provides travel and tourism related

services to the public on behalf of suppliers, cruise lines, hotels,

railways, travel insurance, and package tours.

Validated Training Program. The process of learning the skills

that need for a particular job or activity.

 14

CHAPTER II

METHOD AND PROCEDURES

This chapter describes and discusses how the researchers

gathered necessary data and information that used in the entire

research. This also shows the procedure of data collection and methods

of collecting data. This chapter also discusses the type of research,

research design, and the research locale where the study conducted.

Research Design

This study used the descriptive method as it only gathered

information about fourth year tourism management students and

described the extent of enhancement of their knowledge and skills. The

research method allows the researchers to gather, analyze, classify and

present data.

The researchers used quantitative approach that usually involves

collecting and converting data into numerical form so that the statistical

calculations can be made and conclusions be drawn. Based from the

 15

statistical calculations of the examination test, the researchers

determined the level of readiness of the fourth year tourism management

students in tourism industry.

Sources of Data

Locale and Population of the Study. This study focused on the

readiness of Tourism Management students of Saint Louis College, City

of San Fernando, La Union. The respondents are 43 the fourth year

Tourism Management students who are enrolled for the school year

2018-2019.

Instrumentation and Data Collection

This study used a proficiency test to gather the relevant data. The

researchers crafted the test based from previous studies, books, and

activities because it provides information on the research questions in

which the researchers are trying to identify the students’ readiness in

tourism industry.

The questionnaire collected immediately after being accomplished

by the respondents.

Validity of the Instrument

 16

The researcher made test was presented to the members of the of

the panel for evaluation and validation. It was revised and enriched

based on the comments and suggestions of the defense panel. Their

comments and suggestions were integrated in the questionnaire.

Based on the result of the validity test, the researcher will make

questionnaire yields.

Tools for Data Analysis

When the test questions retrieved, they were checked, tallied,

classified and presented in tables. The results were subjected to analysis

and interpretation. For the test, frequencies, mean scores and

percentage were the statistical tools used in analyzing the data.

If the descriptive equivalent rating of the indicator is very highly

ready or highly ready, it is considered as strength, but if the descriptive

equivalent rating of the indicator is moderately ready, slightly ready and

not ready, it is considered as weakness.

Data Categorization

Pointing Scale and Descriptive Equivalent for the validity of the test

question:

Point Range Descriptive Equivalent

 17

5 4.51-5.00 Very Highly Valid

4 3.51-4.50 Highly Valid

3 2.51-3.50 Moderately Valid

2 1.51-2.50 Slightly Valid

1 1.00-1.50 Not Valid

To answer the research problems, the researchers used the scales

below to the computed mean and its percentage.

Average Number of Students Percentage Description Descriptive

who got the correct answers Equivalent Rating
36 – 43 81 – 100 Very Highly Read Strength

27 – 35 61 – 80 Highly Ready Strength

18 – 26 41 – 60 Moderately Ready Weakness

9 – 17 21 – 40 Slightly Ready Weakness

0–8 0 – 20 Not Ready Weakness

Ethical Consideration

This study considered the privacy of personal information as well

as the confidentiality of all the data obtained to avoid conflict. In the

letter, it includes where and how the information given and used only for

academic purposes. The researchers acknowledged all of the services of

their references and be open to all the suggestions.

 18

CHAPTER III

FINDINGS AND DISCUSSION

This chapter presents, analyzes, and interprets the data gathered

from the output of the examination test in the readiness of fourth year

tourism manangement students to the tourism industry.

Level of Readiness of Tourism Management Students along

Principles of Tourism

Table 1 Principles of tourism reflects the level of readiness of

fourth year tourism management students. It can be seen from the table

that the overall mean for this content area is 55.81 percent indicating

“moderately ready”. It implies that majority of the students failed to

acquire and grasp the necessary competencies along this content area. It

denotes further that they have difficulty in the different topics covered of

the test such us determining the success of a tourist, providing tourist

motivation, factors that favor the growth of tourism, and characteristics

of tourism. In this content area the student got slightly lower than

 19

normal rate because some of student forgot the learnings they learn in

the past year.

Looking closely at the result, this is supported by Cruz (2014) that

tourism is an important human activity with economic, social, cultural,

and educational significance; more importantly, it is an important

attaining global peace.

Table 1. Level of Readiness of Tourism Management Students along

Principles of Tourism

Indicator Rate Descriptive Equivalent

1. Defining 86.05% VHR

tourism
2. Identifying 97.67% VHR
the elements of
travel
3. characteristic 53.49% MR
of tourism
4. Importance of 69.77% HR
tourism
5.Factors that 39.54% SR
favor the growth
of tourism
6. Defining a 67.44% HR
tourist
destinations
7. Determining 13.95% NR
the success of a
tourist
8. Providing 20.93% SR
tourist
motivations
 20

Overall Mean 55.81% MR

Legend: VHR- Very Highly Ready; HR- Highly Ready; MR-Moderately Ready; SR- Slightly
Ready; NR- Not Ready

World & Domestic Tourism

Table 2 reflects the level of readiness of fourth year tourism

management students along World and Domestic Tourism. It can be seen

from the table that the overall mean for this area is 74.41 percent

indicating “highly ready”. It implies that majority of the students excell

along this content area. Tourism students are knowledgeable enough in

this content because it is their forte.

Table 2. Level of Readiness of Tourism Management Students to the

Tourism Industry along World & Domestic Tourism

Indicator Rate Descriptive Equivalent

1. Knowledge 72.09% HR
on Domestic
Tourism
2. Knowledge of 76.74% HR
World Tourism
Overall Mean 74.42% HR
Legend: VHR- Very Highly Ready; HR- Highly Ready; MR-Moderately Ready; SR- Slightly
Ready; NR- Not Ready
 21

Travel Services and Transportation Management

Table 3 Travel services and Transportation management reflects

the level of readiness of fourth year tourism management students. It

can be seen from the table that the overall mean for this content area is

58.14 percent indicating “moderately ready”. It implies that majority of

the students failed to acquire and grasp the necessary competencies

along this content of area. It denotes further that they have difficulty in

the different topics covered of the test such us characteristics of a sales

representatives, defining a travel agent, defining the scheduled service,

defining a tour guide and form of transportation. In this area the some

of the students got higher result but majority of the student failed and it

caused low result.

Based on the findings supported by Edexcel that tourism

comprises the activities of persons travelling to and staying in places

outside their usual environment for not more than one consecutive year

for leisure, business and other purposes.

 22

Table 3. Level of Readiness of Tourism Management Students to the

Tourism Industry along Travel Services and Transportion Management

Indicator Rate Descriptive

Equivalent

1. Form of 51.16% MR
transportation
2.Types of 79.07% HR
business travel
3. Defining a 44.19% MR
travel agent
4. Defining the 51.16% MR
scheduled
service
5. Providing the 69.77% HR
best empathy
responses
6. Defining the 72.09% HR
service quality
7. Defining a 73.33% MR
tour guide
8. Type of tour 69.77% HR
9. Characteristic 30.23% SR
of a sales
representatives
Overall Mean 58.14% MR
Legend: VHR- Very Highly Ready; HR- Highly Ready; MR-Moderately Ready; SR- Slightly
Ready; NR- Not Ready
 23

Tourism Marketing

Table 4 Tourism Marketing reflects the level of readiness of fourth

year tourism management students. It can be seen from the table that

the overall mean for this content area is 58.14 percent indicating

“moderately ready”. It implies that majority of the students failed to

acquire and grasp the necessary competencies along this content of area.

It denotes further that they have difficulty in the different topics covered

of the test such us core markecting function, role of marketing, defining

a junior market, product development process, systematic process, buyer

decision-mmaking process, and element of tourism products when years

past by the students forgot the lesson they learn.

The findings supported by Balaure, Cătoiu et al, 2004, p.16).Iacob

and Vegheş Călin, three of the most famous Romanian researchers in the

field of tourism marketing identify actual and potential dimensions of

tourism demand, communicate with demand carriers to know, assess

 24

the tourism needs and stimulate their desires, motivations and

preferences for designing and adjusting the tourism offer.

Table 4. Level of Readiness of Tourism Management Students to the

Tourism Industry along Tourism Marketing

Indicator Rate Descriptive Equivalent

1.Core marketing 25.58% SR

function
2. Role of 25.58% SR
marketing
communications
3. General 62.79% HR
pricing approach
4. Product 48.84% MR
development
process
5. Steps to target 79.07% HR
marketing
6. Defining a 37.21% SR
junior market
7. Buyer 55.81% MR
decision-making
process
8. Element of 58.14% MR
tourism product
9. Systematic 51.16% MR
process
 25

10. Types of data 67.44% HR

Overall Mean 58.14% MR
Legend: VHR- Very Highly Ready; HR- Highly Ready; MR-Moderately Ready; SR- Slightly
Ready; NR- Not Ready

Tourism Impacts & Sustainability

Table 5 Tourism Impacts and Sustainability reflects the level of

readiness of fourth year tourism management students. It can be seen

from the table that the overall mean for this content area is 55.81

percent indicating “moderately ready”. It implies that majority of the

students need improve their knowledge along this content area. It

denotes further that they have difficulty in the different topics covered of

the test such us defining impact, type of explorer quotient, defining

tourism density, dimension of tourism, major forms of tourism and

needed inputs for tourism some of the students did take seriously the

test that’s why the result is slightly lower than the normal.

The findings supported by Sharpley, 2000 that several

fundamental questions about tourism's role in development in general

and the validity of the concept of sustainable tourism in particular, fail to

be addressed. As a result, consider the pragmatic implications of

 26

operationalizing the principles of sustainable development in relation to

the context of tourism.

Table 5. Level of Readiness of Tourism Management Students to the

Tourism Industry along Tourism Impacts & Sustainability

Indicator Rate Descriptive Equivalent

1. Defining 58.14% MR
impact
2. Type of 62.79% HR
tourism impact
3. Type of 41.86% MR
explorer
quotient
4. Defining 51.16% MR
tourism density
5. Dimension of 37.21% SR
tourism
6. Major forms 51.16% MR
of tourism
7. Macro level 67.44% HR
effects
8. Appealing 62.79% HR
concept in
tourism
development
9. Needed 51.16% MR
inputs for
tourism
operation
10. Effects of 72.09% HR
 27

tourism for
most
governments
Overall Mean 55.81% MR
Legend: VHR- Very Highly Ready; HR- Highly Ready; MR-Moderately Ready; SR- Slightly
Ready; NR- Not Ready

Tourism Planning & Development

Table 6 Tourism Planning and Development reflects the level of

readiness of fourth year tourism management students. It can be seen

from the table that the overall mean for this content area is 46.51

percent indicating “moderately ready”. It denotes further that they have

difficulty in the different topics covered of the test such us tourism

development theory, kind of tourism resources, planning model,

analyzing tourism planning, defining tourism site, component strategies,

dynamic process of determining goals and tourism planning dimensions

some of the students exell in the different topics but some are not and it

cause the result lower than the normal.

The findings supported by Serrate(1997) further said that this idea

of development implies trust in human strength and people’s ability to

know what they need and how to obtain it; people demand nothing more

than a fair chance to work out their own solutions.

 28

Table 6. Level of Readiness of Tourism Management Students to the

Tourism Industry along Tourism Planning & Development

Indicator Rate Descriptive Equivalent

1. Defining 74.42% HR
tourism planning
2. Tourism 58.14% MR
planning
dimensions
3. Defining a 51.16% MR
tourist site
4. Kind of tourism 25.58% SR
resources
5. Planning model 25.58% SR
6. Component 46.51% MR
strategies
7. Analyzing 37.21% SR
tourism planning
8. Tourism 20.93% SR
development
theory
9. Dynamic 53.49% MR
process of
determining goals
10. Consequence 79.07% HR
of having a lack of
tourism
Overall Mean 46.51% MR
Legend: VHR- Very Highly Ready; HR- Highly Ready; MR-Moderately Ready; SR- Slightly
Ready; NR- Not Ready
 29

Ecotourisms

Table 7 Ecotourism reflects the level of readiness of fourth year

tourism management students. It can be seen from the table that the

overall mean for this content area is 53.49 percent indicating

“moderately ready”. It implies that many of the students need to expand

their knowledge along this content of area. It denotes further that they

have difficulty in the different topics covered of the test such us

classifying ecotourism, elemenst of tourism , phase of ecotourism

management, knowledge on history of ecotourism, defining international

tourism, types of tourism, and categorizing the participatory rural

assessment. The students know the importance of ecotourism but some

are not. Every tourism students should know the importance of it.

The findings supported by The concept of ecotourism is about

three indicators or criteria. These indicators are the travelling process to

the natural tourist attraction, environmental conservation and the

sustainability and local community prosperity of the destination (Blamey

2001, Cater 2004, Wood 2002. Tourists can gain experience and
 30

knowledge about the nature and the people's culture of the destination

(Fennell 2015)

Table 7. Level of Readiness of Tourism Management Students to the

Tourism Industry along Ecotourism

Indicator Rate Descriptive Equivalent

1. Determining the 65.12% HR

commandment of
ecotourism
2. Defining 51.16% MR
International
tourism
3. Knowledge on 46.51% MR
history of
ecotourism
4. Classifying 30.23% SR
ecotourism
5. Phase of 44.19% MR
ecotourism
management
6. Principles of 71.09% HR
tourism
7. Defining cite 88.37% VHR
profile
8. Categorizing the 58.14% MR
participatory rural
assesment
9. Elements of 34.88% SR
tourism
10. Type of tourism 53.49% MR
Overall Mean 53.49% MR
 31

Legend: VHR- Very Highly Ready; HR- Highly Ready; MR-Moderately Ready; SR- Slightly
Ready; NR- Not Ready

Resort Management

Table 8 Resort Management reflects the level of readiness of fourth

year tourism management students. It can be seen from the table that

the overall mean for this content area is only 53.49 percent indicating

“moderately ready”. It implies that majority of the students must improve

there knowledge along this content of area. It denotes further that they

have difficulty in the different topics covered of the test such us basic

product knowledge , defining a revenue management, performance

criteria of a front office manager, hotel and resort operation cycle,

determining the competency-based job profiles, and basic competencies

some of the student did not answer the test seriously because they where

so busy that’s why they got low result.

The findings supported by Mill (2013) resort management is part of

the hospitality and lodging industry. There are often different types of

managers within a hotel or resort, including those who oversee food and

beverage, maintenance and activities departments. Resort managers

 32

must be familiar with all aspects of the industry; most have significant

amount of experience

Table 8. Level of Readiness of Tourism Management Students to the

Tourism Industry along Resort Management

Indicator Rate Descriptive Equivalent

1. Basic 55.81% MR
competencies of
global hoteliers
2. 72.09% HR
Characteristic of
a global hotelier
3. Defining a 88.37% VHR
front office
department
4. Basic product 34.88% SR
knowledge
5. Hotel and 39.53% SR
resort
operational
cycle
 33

6. Determining 55.81% MR
the competency-
based job
profiles
7. Defining a 37.21% SR
revenue
management
8. Performance 37.21% SR
criteria of a
front office
manager
Overall Mean 53.49% MR
Legend: VHR- Very Highly Ready; HR- Highly Ready; MR-Moderately Ready; SR- Slightly
Ready; NR- Not Ready

Toursim Laws and Regulations

Table 9 Tourism Laws and Regulations reflects the level of

readiness of fourth year tourism management students. It can be seen

from the table that the overall mean for this content area is 53.49

percent indicating “moderately ready”. It implies that many of the

students should enchance their knowledge long this content of area. It

denotes further that they have difficulty in the different topics covered of

the test such us rules and regulation of touurism, defining regular

employee, defining a medical tourism, knowing PD No., defining BIR,

defining seminar and defining a tour agencies they forgot the laws and

regulation of tourism. Tourism laws and regulation is not only

memorizing, not only in mind but also in heart.

 34

According to the United Nation’s World Tourism Organization

(UNWTO), the purpose of travel legislation in provide a regulatory

framework for the proper development and management of tourism

activities. Ideally, this will aid in the convervation of natural resources

and the preservation of cultural traditions. As an addedd benefit, travel

consumers and organization receive basic legal protection.

Table 9. Level of Readiness of Tourism Management Students to the

Tourism Industry along Tourism Laws and Regulations

Indicator Rate Descriptive

Equivalent

1. 62.79% HR
Characteristic of
law
2. Defining BIR 51.16% MR
3. Defining a 58.14% MR
tour agencies
4. Defining a 44.19% MR
regular
employee
5. Type of law 72.09% HR
6. Defining a 48.83% MR
medical tourism
7. Knowing who 51.16% MR
issued the PD
No. 1596
8. Defining a 65.12% HR
resort
9. Defining a 55.81% MR
seminar
10. Rules and 32.56% SR
regulation of
tourism
 35

Overall Mean 53.49% MR

Legend: VHR- Very Highly Ready; HR- Highly Ready; MR-Moderately Ready; SR- Slightly
Ready; NR- Not Ready

Heritage Tourism

Table 11 Heritage Tourism reflects the level of readiness of fourth

year tourism management students. It can be seen from the table that

the sub mean for this content area is 79.07 percent indicating “very

highly ready”. It implies that majority of the students excell along this

content area. The fourth year tourism management students are

currently studying their heritage tourism that why they got the higher

resulth in this content.

Table 10. Level of Readiness of Tourism Management Students to the

Tourism Industry along Heritage Tourism

Indicator Rate Descriptive Equivalent

1. Determining an artifact in 1989 62.79% HR
2. Knowledge on archeology 79.07% HR
3. Aims of festivals 69.77% HR
4. Form of an ethnographic 74.42% HR
performance
5. Famous local liqour 83.72% VHR
6. Process of designing a heritage 86.05% VHR
significance
7. Importance of various objective 81.40% HR
 36

and quality
8. UNESCO heritage site 79.07% HR
9. Enumerating tribes in the 88.37% VHR
philippines
Overall Mean 79.07% VHR
Legend: VHR- Very Highly Ready; HR- Highly Ready; MR-Moderately Ready; SR- Slightly
Ready; NR- Not Ready

Tour Guiding and Escorting

Table 11 Tour Guiding and Escorting reflects the level of readiness

of fourth year tourism management students. It can be seen from the

table that the sub mean for this content area is 55.81 percent indicating

“moderately ready”. It implies that majority of the students failed to

obtain the necessary competencies along this content of area. It denotes

further that they have difficulty in the different topics covered of the test

such us managing difficult clients, defining experiencial, providing care

and assurance of a clients and knowledge on tour guiding some of the

students do not know what to do if there is a clients that is not easy to

handle.

According to Hopf(2010) Using a tour guide while traveling can also

be useful because tour guides are very knowledgeable, and they can

provide facts and information which help visitors interpret and

understand the places they see.

 37

Table 11. Level of Readiness of Tourism Management Students to the

Tourism Industry along Tour Guiding and Escorting

Indicator Rate Descriptive Equivalent

1. Defining 55.81% MR
experiencial
2. Steps on how 74.42% HR
to sell other
services
3. Managing 27.91% SR
difficult clients
4. Providing 58.14% MR
care and
assurance of a
client
5. Knowledge 60.47% MR
on tour guide
6. Basic 48.84% MR
element of
travel
7. Knowledge 67.44% HR
on delivering a
tour
commentary
Overall Mean 55.81% MR
Legend: VHR- Very Highly Ready; HR- Highly Ready; MR-Moderately Ready; SR- Slightly
Ready; NR- Not Ready
 38

Summary on the Level of Readiness of the Fourth Year Tourism

Management Students to the Tourism Industry

Table 12 contains the summary of the level of Readiness of the

fourth year tourism management students to the tourism industry. The

overall readiness of the respondents, as shown in the table moderately

ready with a grand mean of 25 and a rating of 58.14 percent. The data

reveals that the students failed to retain the knowledge learned in the

past years.

With this, the students will not be able to perform well in the

workplace if the students are lack of knowledge in their major subjects

and result to poor performance.

It implies therefore, the need to improve and enhance the

proficiency of the students in the nine areas namely: Principles of

Tourism, Travel Services and Transportation Management, Tourism

Marketing, Tourism Impacts and Sustainability, Tourism Planning and

 39

Development, Ecotourism, Resort Management, Tourism Laws and Tour

Guiding and Escorting.

According James Hartley (2018) enriched study skill can lead to

improve learning and retention of the knowledge.

Table 12. Summary on the Level of Readiness of the Fourth Year Tourism
Management Students to the Tourism Industry

Content Area Rate Descriptive Equivalent

1. Principles of 56.10% MR
Tourism
2. World & 74.42% HR
domestic
Tourism
3. Travel 60.09% MR
services &
Trasportation
Management
4. Tourism 51.16% MR
Marketing
5. Tourism 55.58% MR
Impacts &
sustainability
6. Tourism 47.21% MR
planning &
Development
7. Ecotourism 54.42% MR
8.Resort
Management 52.61% MR
9. Tourism
 40

Laws 54.19% MR
10.Heritage
tourism 78.30% VHR
11.Tour Guiding
& Escorting 56.15% MR
Overall Mean 58.14% MR
Legend: VHR- Very Highly Ready; HR- Highly Ready; MR-Moderately Ready; SR- Slightly
Ready; NR- Not Ready

Strengths and Weaknesses of Fourth Year Tourism Management on

Students

Table 13 shows the strengths and weaknesses of the students as

culled out from the result on the students’ level of readiness to the

tourism industry. It is clearly seen from the tables that there are two

strengths particularly in world and domestic tourism, and Heritage

tourism. The rest were regarded as weaknesses of the student. It

indicated that the students failed to apply the learnings they learned.

Meaning, they are not ready to engaged with their future carrier.
 41

Table 13: Strengths and Weaknesses of Fourth Year Tourism

Management Students

Content Area Rate Descriptive Classification

Equivalent
S W

1. Principles of 56.10% MR √
Tourism
2. World & 74.42% HR √
domestic Tourism
3. Travel services & 60.09% MR √
Trasportation
Management
4. Tourism 51.16% MR √
Marketing
5. Tourism Impacts 55.58% MR √
& sustainability
6. Tourism 47.21% MR √
planning &
Development
7. Ecotourism 54.42% MR √
8.Resort
Management 52.61% MR √
9. Tourism Laws
10.Heritage 54.19% MR √
tourism
√
11.Tour Guiding &
 42

Escorting 78.30% VHR

56.15% MR √
Overall Mean 58.20% MR √

Formulation of Training Program for fourth year Bachelor of Science

in Tourism Management Students

Based on the result of the study, a training program was

formulated to improve their knowledge and skills of the fourth year

tourism management students’ readiness to the tourism industry along

Principles of Tourism, Travel Services & Transportation Management,

Tourism Marketing, Tourism Impacts Sustainability, Tourism Planning &

Development, Ecotourism, Resorts Management, Tourism Laws &

Regulations and Tour Guiding & Escorting. Proposed Validated Training

Program for Fourth Year Tourism Students contains all the topics

considered in the study such as Principles of tourism, World and

Domestic tourism, Travel Services and Transportation Management,

Tourism Marketing, Tourism Planning and Development, Ecotourism,

Resort Management, Tourism Laws and Regulations, Heritage Tourism,

and lastly Tour guiding and Escorting and to provide hands-on work
 43

experience so that students will be able to put theories learned in the

discussions. The training program will help the fourth year tourism

management students to be prepared, effective and efficient staffs in

their future fields.

Rationale

In Philippines, the current transformation of the economy has

altered the economic landscape. In particular, the Tourism Industry has

taken on a growing importance in the local economy. In preparing

students for this new socio-economic environment the enhancement

activity is a Proposed Validated Training Program for Fourth Year

Tourism Management Students in Saint Louis College. It aims to train

the BSTM students on the different areas on the Tourism Industry. It will

help them have a strong interpersonal skill and an excellent performance

in Tourism Industry which can be used to be more competent in their

future work. The training program will be organized and facilitated by the

Louisian Ambassador of Tourism Council(LATC) which is also financed

by the club and from the Registration Fee of the participants. The

Training Program will be implemented on January and February 2019

 44

during Saturdays, whole day, 8:00am to 4:00pm at the Café Luis, Saint

Louis College, San Fernando La Union.

The recipients of this training program will be the Fourth Year BSTM

school year 2018-2020.

General Objectives:

a) Enhance their awareness of the growing importance of the Tourism

Industry to our society, nation and the world;

b) Develop the appropriate knowledge, values and skills that support

the sustainable development of the industry;

c) The interdisciplinary nature of the Tourism Industry as well as

tourist destinations, infrastructures and superstructures;

d) The major functional areas within the tourism sectors and the

career opportunities available.

Formulated Training Program for fourth year BS Tourism and

Management students

Training Overview
 45

The Training program prepares the Fourth Year Tourism

Management students to become effective and efficient on their

future career. The training program will help the students to

acquire and develop new knowledge, skills and values. The

facilitators must have adequate knowledge in the field of tourism

industry specifically on the weakness point of their examinations

test.

Duration of Training Program

The training program will last 6 months and at least once a week

hands-on seminar workshops attended by all fourth year Tourism

Management students. This is to ensure that discussions in the

training program will be executed within the given time frame.

Actual Training

The students are expected to undergo hands-on training and

seminar workshop that will help the students to improve their

knowledge and skills. It will help the students to recognize their

strength and weakness pertaining to their performance on the said

hands-on training and seminar workshop.

Evaluation
 46

The evaluation will be done during the actual training of the

students. This will test if the students will be able to apply what they

have learned from their trainings and seminars.

47
48
49
50
 51

CHAPTER IV

SUMMARY, CONCLUSIONS AND RECOMMENDATIONS

This chapter presents the summary, findings, conclusions, and

recommendation of the study.

Summary

The study assessed the readiness to the tourism industry among

fourth year management students of Saint Louis College, City of San

Fernando, La Union. Specifically, it looked into the students’ level of

readiness among fourth year tourism management students.

The researchers utilized the descriptive method using a

researchers-made examination test consisting of 110 items. The test was

administered to 43 fourth year tourism management students. The

results served as bases in the formulation of a training program to help

improve the level of readiness to the tourism industry among fourth year

tourism management students.

Findings:

The following are the findings of the study:

1. The fourth year tourism management students were moderately

ready in the tourism industry.

2. World & Domestic Tourism and Heritage Tourism were considered

strengths.
 52

3. A training program was crafted by the researchers to develop the

examination test of the students along the weakness points.

Conclusions

Based on the findings, the following are the conclusions:

1. The students acquire and grasp some little necessary competencies

of the tourism industry.

2. The students gained an amount of knowledge and skills on World &

Domestic Tourism and Heritage Tourism.

3. The students are not yet ready because based on the findings on the

summary, the grand mean is 58.20% which is moderately ready and

it is considered as weakness.

4. The proposed training program will be implemented, the students

will improve or enhance their knowledge and skills.

Recommendations

The following are recommendations based on the findings and

conclusions:

1. The proposed training program must be adopted by the school.

2. The fourth year tourism management students of Saint Louis

College must involve themselves in seminar-workshops and

trainings to further increase their knowledge and adopt learning.

3. The lesson learned from the seminars/trainings should be practiced

and applied.
 53

4. The fourth year tourism students should have addressed their

weaknesses and make room for improvements.

5. The same study should be adopted by the other programs to assess

their students.
 54

REFERENCES

Published Books

Badilla, M.C. (2015) Tourism Marketing.

Cruz, R. G. First Edition. Ecotourism

Cruz, R. G. First Edition. Tourism Impacts and Sustainability

Cruz, Z. L. (2012). Principles and Ethics of Tour guiding. Quezon

City, Philippines. C & E Publishing, Inc.

Cruz, Z. L. (2014). Principles of Tourism. Quezon City, Philippines.

C & E Publishing, Inc.

Leuterio, F.C. (2007). Introduction to Tourism

Limbosada, C.M. Jr (2010) Domestic Tourism. Quezon City,

Philippines. C & E Publishing, Inc.

Lim R.M (2013). Ecotourism. C & E Publishing, Inc.

Ramos, F.M. (2012). The Basic of Tour guiding

Salamanca, Ma. D. (2006). Tour guiding as profession

Santos, B. First Edition. Introduction to Hotel and Resort

Management

Published Thesis

Estilong, C. et al. (2018) Readiness of BSOA students in Customer

Relation.

Benavides, N. et al. (2015) Effectiveness of Ecotourism Focused

Programs in the First Congressional District of La Union

 55

Internet Sources

https://www.ukessays.com/essay/tourism/a-literature-review-of-

travel-behavior-tourism-essay.php

https://opentextbc.ca/introtourism/chapter-7-travel-services/

http://eprints.polsri.ac.id/2314/3/CHAPTER%20II

%20LITERATURE%20REVIEW.pdf

https://www.slideshare.net/mobile/LJLV

http://www.czechjournaloftourism.cz/cislo/en/54/01-2012/?

clanek=1363444773.pdf
 56

APPENDIX A
Sample Letter for respondents
Saint Louis College
City of San Fernando, 2500 La Union
COLLEGE OF COMMERCE, SECRETARIAL AND ACCOUNTANCY
Hotel and Restaurant Management and Tourism Management Department

Level of Readiness in Tourism Industry

Dear Respondents:

Greetings!

We are BS Hotel and Restaurant Management students conducting a

research entitled, Readiness of Fourth Year Tourism Management
Student in Tourism Industry. We would like to request that you take
attached test in order for us to gather information about your level of
readiness in tourism industry. Through your participation, the
researchers will be able to make recommendation and suggestions to
develop your abilities.

Thank you very much for your cooperation.

The Researchers
 57

APPENDIX B
Readiness Test
Saint Louis College
City of San Fernando, 2500 La Union
COLLEGE OF COMMERCE, SECRETARIAL AND ACCOUNTANCY
Hotel and Restaurant Management and Tourism Management Department

Examination Test

(For Fourth Year BSTM students in Saint Louis College)

Name: __________________________________________________________

Direction: Please encircle the correct answers to the corresponding

questions.

Principles of Tourism.
1. They defined tourism as the “sum of the phenomena and
relationships arising from travel and stay of non-residents, in so
far as they do not lead to permanent residence and are not
connected to any earning activity”
a. Professors Hunziker and Krapf c. Professors Bill and Ap
b. Professor P. Maslow and Kraus d. None of the above
2. It is an element of travel that can be divided into seven; visiting
friends and relatives; conventions, seminars, and meetings;
business; outdoor recreation; entertainment; personal; and others.
a. Distance c. Length of Stay at
Destination
b. Purpose of Travel d. Residence of the
Traveler
3. What characteristics of tourism is primarily concerned with
people?
a. Labor-intensive industry c. People-oriented
b. Dynamic d. Multi-dimensional
phenomenon
4. What importance of tourism can have beneficial effects on all
economic sectors and can lead to the development of different
industries and other economic activities?
a. Cultural enrichment c. Educational
Significance
b. Employment opportunities d. Effect on economic
development
 58

5. What factors that favor the growth of tourism which people more
accustomed to travel because of the increase in travel
opportunities and the desire to escape from the stress and
pressures of modern life?
a. Greater mobility of population c. Increase in
discretionary
time
b. Shift in values d. Higher educational
levels
6. This refers to geographical unit which visits and where he/she
stays.
a. Tourist condo unit c. Hotel
b. Tourist destination d. Boarding house
7. What are the 3A’s that determines the success of a tourist
destination?
a. Ability, Attraction, Assess c. Attraction, Amenities,
Accessibility
b. Access, Attraction, Authority d. Assess, Authority,
Access

8. Which statement is not true about the characteristics of tourism;

a. Product are not bought to the consumer.
b. Products of tourism are not used up.
c. Tourism is Labor-Intensive.
d. All of the above
9. Which of the following is not a tourist motivation?
a. Heritage c. Sports
b. Social Contact d. Travel for Health
10. This refers to the temporary short-term movement of people to
destinations outside the places where they normally live and work,
as well as their activities during their stay these destinations.
a. Tourist c. Excurtionist
b. Tourism d. Temporary tourist
World Tourism & Domestic Tourism
1. This is a type of domestic tourists in the Philippines which moves
from one of the regions to another.
a. Interregional c. Intraregional
b. Local d. None of the above
2. What kind of tourist attraction which refers to the rituals, songs,
dances, costumes, arts, crafts, stories, and other manifestations of
people’s traditional beliefs?
a. Historical c. Natural
 59

b. Cultural d. Man-made
3. What region has a number of outstanding natural attractions,
including Boracay Island?
a. Region V c. Region VI
b. Region IV d. Region VII
4. What region has numerous high-quality natural and cultural
attractions?
a. NCR c. Region III
b. Region I d. CAR
5. This agency is responsible for the promotion of responsible,
sustainable and universally accessible tourism.
a. World Tourism Organization c. Tourism Organization
b. World Organization d. Tourism Agency
6. How many countries in Europe?
a. 41 c. 42
b. 44 d. 43
7. This refers to travel within national boundary or own country.
a. World Tourism c. Domestic Tourism
b. Travel Tourism d. Tourist Travel

8. Who was the first tourist?

a. Albert Ballin c. Thomas cook
b. Yuri Gagarin d. Dennis tito
9. Who is the first woman tourist in space?
a. Anousheh Ansari c. Susan Harmsworth
b. Kate Hanni d. A and B
10.What is the name of the fastest train in japan?
a. Kamoshika c. Suzuran
b. Shinkansen d. Uwakai
Travel Services & Transportation Management
1. The most economical form of transportation.
a. Travel by bus or Motorcoach c. Travel by air
travel
b. Travel by ship d. Travel by automobile
2. What special type of business travel? It is travel given by firms to
employees as a reward for some accomplishment?
a. Pleasure travelers c. Resort travelers
b. Incentive travelers d. Business travelers
3. Who plans itineraries and arranges accommodations and other
travel services?
a. Traffic Agent c. Travel Agent
 60

b. Tour Operator d. Travel Agencies

4. What transport service operated over an air carrier’s certified
routes in accordance with published flight schedules?
a. Transfer c. Stay
b. Joint fare d. Scheduled service
5. A client contacts your office about a delay in the delivery of urgent
travel documents. Which of the following responses best illustrates
empathy?
a. Unfortunately the delay has been caused by the operator. I am
unable to help.’
b. I appreciate the urgency of the situation. I will follow up on this
immediately.’
c. ‘I am unfamiliar with the details. I will get my supervisor to
contact you.’
d. The manager has the delivery details. As he is away I will send a
copy.’
6. This refers to an assessment of how well a delivered service
conforms to the client's expectations.
a. Customer retention c. Service business
operators
b. Service quality d. Customer quality
7. A person who provides information and other services to tourists at
an information Center.
a. Travel- Information Center c. Tour Guide
b. Tourist information assistant d. Travel Agent
8. This refers to a tour which includes the services of an escort. Also
called conducted tour.
a. Tour operator c. Schedule service
b. Land arrangements d. Escorted tour
9. He/she is the one who contacts representatives of government,
business, and social groups to solicit business for hotels, motels,
or resorts.
a. Sales Representative c. Lodging Facilities
Manager
b. Hotel Clerk d. All of the above
10.This refers to a land service such as transfers, sight-seeing tours
and the like.
a. Scheduled service c. Joint fare
b. Land arrangements d. Travel
Tourism Marketing
1. What core marketing functions that involves planning to ensure
that resources are available to maintain and improve the business?
 61

a. Pricing c. Selling
b. Financing d. Market Information
Management
2. What role of marketing communication that shows how
information can flow effectively from sender/ source to receiver/
destination through various channels?
a. Language Barriers c. Communication is
Influence
b. Communication Problems d. Tourist Satisfaction
3. Which is a general pricing approach that aims to cover costs and
make a profit?
a. Buyer-based Pricing c. Cost-based Pricing
b. Break-even Analysis and d. Competition-based
Pricing
Target Profit Pricing
4. What stage in a product development process wherein the
company will know whether the product has gained market
acceptance, hence, if production will be continued or be stopped?
a. Commercialization c. Business Analysis
b. Marketing Strategy d. Evaluation
5. What step to target marketing that comprised a varied profiles and
characteristics that can be further segregated?
a. Market Segmentation c. Market Targeting
b. Market Positioning d. Market Planning

6. It is also known as the silver market or third-age tourism.

a. Junior Market c. Yellow Market
b. Senior Market d. Family Market
7. What buyer decision-making process that allows prospective
customers to make detailed comparisons of different product or
service providers since they already have sufficient information?
a. Need Recognition c. Evaluation of
Alternatives
b. Information Search d. Purchase Decision
8. What collection of attractions, which is the element of the tourism
product that pulls people to a destination?
a. Destination Facilities c. Accessibility
b. Image d. Destination
Attraction
9. A systematic process by which an organization tries to maximize
the satisfaction of tourist demand.
a. Tourism Marketing c. Market Segmentation
b. Market Process d. Strategic Marketing
 62

10. This data is usually organized and interpreted

a. Collection of data c. Benefit analysis
b. Analysis of data d. Plan information
Tourism Impacts and Sustainability
1. They defined impact as “a change in a given state overtime as the
result of an external stimulus.”
a. Hall and Lew c. Richard and Kraus
b. John and Ap d. Bright and Bill
2. What type of tourism impact which refers to the opinions of
somebody concerning the effects of tourism?
a. Actual Objective c. Objective and
subjective
b. Perceived Subjective d. Actual and Perceived
3. What type of explorer quotient are defined by their focused interest
in the history, culture, and natural surroundings of the places they
visit?
a. Cultural explorers c. Cultural history buffs
b. Gentle explorers d. Personal history
explorers
4. This refers to the number of tourist at a given time in relation of
the area of the destination.
a. Tourism industry c. Tourism policy
b. Tourism ratio d. Tourism density
5. It is one of the three dimensions of tourism.
a. Resource c. Culture
b. Environment d. Society
6. What are the major forms of pollution?
a. Water, waste, and air c. Light, water, waste,
noise and Pollution air pollution
b. Air, water, light, visual and
Noise pollution d. Water and air
pollution

7. This refers to the longer-term macro-level effects, such as general

enhancement of skills within the economy, provision of better
social services and infrastructure.
a. Induced effects c. Dynamic effects
b. Multiplier effects d. Indirect effects
8. What is an appealing concept in tourism development but is has
been criticized for being impractical?
a. Efficiency c. Quality
b. Effectively d. Sustainability
 63

9. This refers to the suppliers of needed inputs for tourism operation,

as well as the other entities that benefit indirectly from tourism
development.
a. Value chain c. Development
b. Employment d. Domestic
10. It is one of the most desired effects of tourism for most
governments.
a. Safety and health c. Tourism volume and
value
b. Employment generation d. Performance of
tourism
Tourism Planning and Development
1. What do you call the process that involves gathering and
evaluating information to identify and prioritize current tourism
development issues?
a. Tourism Planning c. Tourism Plan
b. Planning d. Brainstorming
2. What tourism planning dimensions which depends on the scope
and detail involved, a tourism plan may be carried out at the
international, national, regional, provincial, municipal/city, or site
level.
a. Time c. Scope
b. Level d. Frame
3. What area contains one or more tourist attractions?
a. Tourism cluster c. Tourist site
b. Tourist development area d. Tourism corridor
4. What kind of tourism resources in adjacent destinations having
something that can only be found in your destinations?
a. Historicity c. Magnitude
b. Authenticity d. Indigenousness
5. What planning model is the most important approaches?
a. Rational Planning Model c. Systematic Planning
Model
b. Basic Planning Model d. UNWTO Tourism
Planning
Model
6. What component strategies that identifies where specific activities
will take place?
a. Visitor site plan and design c. Sustainable facilities
design
b. Zoning d. Visitor management
7. What tool and data requirement for tourism planning is carried out
to establish where the destination stands in terms of socio-
 64

economic data, land use, infrastructure, tourist attractions,

visitors and existing plans and programs?
a. Tourism Analysis c. Situational Analysis
b. Plan Analysis d. Analyzing Tourism
Planning
8. What tourism development theory assumes any form of economic
growth will lead to the improvement of the living conditions of all?
a. Laissez Faire Theory c. Modernization Theory
b. Neoliberal Theory d. Trickle-down Theory
9. This refers to dynamic process of determining goals, systematically
selecting alternative courses of actions to achieve those goals,
implementing the chosen alternative, and evaluating the choice to
determine if it successful.
a. Planning c. Evaluating
b. Analyzing . Organizing
10. What is the consequence of having a lack of tourism planning or
poor tourism planning?
a. The tourism industry is organized.
b. The tourist does not take opportunity to travel.
c. The number of tourist increase.
d. The profits increase.

Ecotourism
1. What commandment on ecotourism that inquire before
photographing people?
a. Respect the privacy and dignity of c. Leave only footprints
others
b. Encourage local conservation d. Respect the frailty of
the earth
efforts
2. What do you call internal tourism plus outbound tourism?
a. Domestic Tourism c. International Tourism
b. National Tourism d. Inbound Tourism
3. When was ecotourism became popular with the growing strength of
the environmental movements?
a. 1970s and 1990s c. 1970s and 1980s
b. 1960s and 1970s d. 1980s and 1990s
4. What classification of ecotourism has higher volume of tourists
consisting of larger groups; has emphasis on personal experience;
western standard services are not essential; there is some degree of
standardization for trips and itineraries?
a. Lower volume, passive c. Larger scale, passive
b. Smaller scale, active d. Lower scale, active
 65

5. What phase of ecotourism management covers preliminary site

evaluation and full site evaluation?
a. Assessment phase c. Planning phase
b. Implementation phase d. Monitoring and
evaluation
6. What principles of tourism which defines what is good for
individuals and society?
a. Responsibility c. Religion
b. Ethics d. Sensitivity
7. What ecotourism management plan that contains relevant general
information about the site?
a. Revenue profile c. Site profile
b. Facebook profile d. Family profile
8. What category of participatory rural assessment techniques that
includes resource and social maps transects, timelines, historical
profiles and etc.?
a. Group and team dynamics c. Field sampling
b. Interviews d. Visualized analyses
9. Which of the following is not an element of ecotourism?
a. Contributes to segregating of waste
b. Sustains the wellbeing of the local.
c. Involves responsible action on the part of the tourist and the
tourism industry.
d. Delivers primarily to small groups by small-scale business.
10. This type of tourism helps educate traveler, provides funds for
conservation, and fosters respect for different cultures and for
human rights.
a. Sustainable tourism c. Conservation tourism
b. Ecotourism d. Health tourism
Resort Management
1. This refers to basic competencies of global hoteliers which a global
hotelier should have a sense of self-awareness and development.
a. Self-management Competency c. Communication
Competency
b. Multicultural Competency d. Teamwork
Competency
2. What characteristic of a global traveler dependent on high-tech
equipment and facilities?
a. Budget-Conscious c. Detail-Oriented
b. Technology Driven d. Youthful Traveler
3. This usually have direct contact with the guest.
a. Rooms Department c. Front Office
Department
 66

b. F&B Department d. Housekeeping

Department
4. This refers to basic product knowledge that provide technical
support to the income-generating departments.
a. Revenue Centers c. Health Centers
b. Avenue Centers d. Cost Centers
5. This refers to the hotel and resort operational cycle that the guest
inquires and books a room or a banquet hall in the hotel.
a. Pre-Arrival Phase c. In-Stay(Duration)
b. Arrival Phase d. Departure
6. A person who handles guest reservations through various
reservation channels.
a. PBX Operator c. PBX Manager
b. Reservation Agent d. Reservation Manager
7. This refers to a science that originated from the airline industry
and is now being implemented in hotels and resorts.
a. Cost Management c. Revenue Management
b. Financial Management d. Engineering Management
8. A person who manages all the property’s incoming and outgoing
guest telephone calls.
a. PBX Manager c. Front Office Manager
b. Telephone Manager d. PBX Operator
9. A person who manages overall operations of the front office
department.
a. Front Office Manager c. Front Office Supervisor
b. Front Desk Clerk d. Hotel Manager
10. Which of the following does not belong to the performance criteria
a front office manager?
a. Develops departmental action plans that are aligned with the
hotel’s business plan.
b. Develops, recommends, and implements room rare structures.
c. Monitors operational costs department.
d. All of the above.
Tourism Laws and Regulations
1. What are the characteristics of law?
a. It is a rule of human conduct and it is obligatory
b. It is obligatory and authority
c. It is observance
d. B and C
2. Any business engaged in the operation of tourist accommodation
must registered to _____________.
a. SSS c. DTI
 67

b. BIR d. DOT
3. State owned railway system of the Philippines under the DOTC.
a. Transportation c. LRT/MRT
b. LTO d. PNR
4. One who usually deals with the travel agent.
a. Travel Coordinator c. Travel Wholesales
b. Travel Agency d. Tourist
5. A block of rooms is held for a particular group.
a. Blanket Reservation c. Confirmed
Reservation
b. Prepaid Reservation d. Computerized
Reservation
6. It involves travelling for the purpose of availing health care services
to maintain one’s health.
a. Religious tourism c. Health tourism
b. Medical tourism d. Ecotourism
7. It is corporate entities that have no facilities on their own but use
many independent suppliers to take care of their clients’ needs
a. Travel Wholesales c. Travel Agency
b. Travel Agent d. Tourist
8. It is a delay that occurs while passengers are already on bound the
aircraft.
a. Tarmac Delay c. Terminal Delay
b. Cancelled Flight d. Delayed Flight
9. A person or corporation who undertakes to transport or convey
goods or services from one place to another, gratuitously for hire.
a. Carrier c. Vessel
b. Airline d. Aircraft
10. It is a written endorsement made or a travel document or passport
by consular official denoting that the visa application has been
properly examined and that the bear is permitted to proceed to the
country of his destination.
a. Passport c. Ticket
b. Visa d. Registration Letter
Heritage Tourism
1. What artifact in the earliest written documents in 1989 found by
sand laborer?
a. Laguna Copper Plate c. Balangay Boat
b. Butuan Ivory d. Butuan Silver Street
2. This refers to the study of human act in the past primarily through
recovery or analysis of material culture or environmental data that
have left behind.
a. Biology c. Geology
 68

b. Archeology d. Chemistry
3. This refers to the type of archeology that study the living culture in
search analogous patterns applicable to archeological records.
a. Cultural resources management c. Ethno-Archeology
b. Experimental Archeology d. Garbology
4. Which of the following is not an aim of festivals;
a. It enhances the image of an area.
b. To put in on the map
c. To support and promote local artist

d. None of the above.

5. It is a form of ethnographic or environmental performance.
a. Festivals c. Hip hop
b. Folkdance d. None of the above.
6. Which of the following is not a famous local liquor?
a. Lambanog c. Tuba
b. Gin d. Basi
7. This refers to the process of designing why a place is a heritage
significance.
a. Heritage Plan c. Heritage assessment
b. Heritage Organization d. Heritage Evaluation
8. This refers to the importance of various object and qualities.
a. Heritage Value c. Heritage
b. Heritage Tourism d. Heritage Significance
9. The following are the UNESCO heritage site (Phil) except;
a. Puerto Prince
b. Historic town in Vigan City
c. Ifugao’s Banaue Rice Terraces
d. Tubataha Reefs
10. Which of the following is not a tribe?
a. Negritos c. Mangyans
b. Ilocanos d. Manobos
Tour Guiding and Escorting
1. What recreational tourist that seeks authentic experience, neither
identify nor seek?
a. Experiencial c. Exential
b. Diversionaly d. Experimental
2. What is the first step on how to sell other services?
a. Determine your objective c. Open your sales pitch
b. Identify interest of the clients d. Quality and probe
3. How would you manage difficult clients?
a. Try not to be upset c. You cannot change a
person’s
 69

personality
b. Be patient with people d. All of the above
4. What will you do when a client dies from unexpected reasons
during a sightseeing tour?
a. Inform the operations manager immediately
b. Make sure that the remaining clients are taken care of and
assure them that they will be kept up-to-date with development.
c. Seek professional assistance to determine the cause of death
d. All of the above
5. This type of tour guide is the one who accompanies foreign visitors
who are officially invited by the government?
a. Docents or volunteer guides b. Escort Interpreters
b. Government Guide d. Translators
6. It is frequently called ambassadors because of the personal
connections they create between places and visitors.
a. The public relations c. The conduit
Representatives
b. Tour guide d. The host
7. What is the second basic element of travel used as criteria for
defining travelers?
a. Residence of the traveler c. Length of stay at a
destination
b. Distance d. Purpose of travel
8. What is the role of a tour guide?
a. Person who guides the visitors in the language of their choice
b. He/she leads a group of people around the museum, town, and
important venue.
c. He/she are qualified and interpret the culture and heritage of
the area
d. All of the above
9. It is a type of commentaries that gives the tour guide the
opportunity to expand the info given about the specific subject.
a. Requested c. Informative
b. Optional d. required info
10. What is the first thing you do when delivering of tour
commentary?
a. Reactions of the commentary c. Recap the commentary
b. Introduction (greetings) d. Thank the guest
 70

APPENDIX C
Sample Recommendation Letter
Saint Louis College
City of San Fernando, 2500 La Union
COLLEGE OF COMMERCE, SECRETARIAL AND ACCOUNTANCY
Hotel and Restaurant Management and Tourism Management Department
 71

APPENDIX
Sample Recommendation Letter
Saint Louis College
City of San Fernando, 2500 La Union
COLLEGE OF COMMERCE, SECRETARIAL AND ACCOUNTANCY
Hotel and Restaurant Management and Tourism Management
 72

APPENDIX D
Letter of Validation
Saint Louis College
City of San Fernando, 2500 La Union
COLLEGE OF COMMERCE, SECRETARIAL AND ACCOUNTANCY
Hotel and Restaurant Management and Tourism Management Department
73
 74

APPENDIX
Letter of Validation
Saint Louis College
City of San Fernando, 2500 La Union
COLLEGE OF COMMERCE, SECRETARIAL AND ACCOUNTANCY
Hotel and Restaurant Management and Tourism Management Department
 75

APPENDIX
Letter of Validation
Saint Louis College
City of San Fernando, 2500 La Union
COLLEGE OF COMMERCE, SECRETARIAL AND ACCOUNTANCY
Hotel and Restaurant Management and Tourism Management
 76

APPENDIX
Letter of Validation
Saint Louis College
City of San Fernando, 2500 La Union
COLLEGE OF COMMERCE, SECRETARIAL AND ACCOUNTANCY
Hotel and Restaurant Management and Tourism Management
 77

APPENDIX
Letter of Validation
Saint Louis College
City of San Fernando, 2500 La Union
COLLEGE OF COMMERCE, SECRETARIAL AND ACCOUNTANCY
Hotel and Restaurant Management and Tourism Management
 78

APPENDIX E
Computation for the level of Validity and Acceptability of the
Readiness-test
Saint Louis College
City of San Fernando, 2500 La Union
COLLEGE OF COMMERCE, SECRETARIAL AND ACCOUNTANCY
Hotel and Restaurant Management and Tourism Management Department

Sample Computation for the Validity of Research Output

Validators
A B C Weighted
INDICATORS Mean
1. Comprehensive of the indicators/
items relative to the acceptable
manifestations to the identified 5 5 5 5
variables.
2. The questions/ items are specific,
clear/ unambiguous, and unequivocal
to elicit the appropriate and judicious 5 5 5 5
response.
3.Precision and clarity of the
indicators/ items comprehensive and
complete to elicit all the appropriate 4 4 4 4
response to generate relevant and
accurate data.
4.Use of correct and appropriate 4 4 4 4
grammar and syntax.
5.Use of appropriate and acceptable
structure in terms of style, format,
appearance, and length of the 4 4 5 4.3
questionnaire in order to sustain the
participant focus and enthusiasm in
diligently answering the entire
questionnaire.
Grand Mean 4.5
 79

CURRICULUM
VITAE
 80

JANARY SHEEN P. DUCUSIN

PERSONAL DATA

Birthday : JANUARY 10,1997

Gender : FEMALE
Height : 5'3
Weight : 74 kg.
Civil Status : SINGLE
Religion : ROMAN CATHOLIC
Name of Father : REYNALDO DUCUSIN
Occupation : DRIVER
Name of Mother : CAROL DUCUSIN
Occupation : SALES LADY

EDUCATIONAL BACKGROUND

Tertiary : Saint Louis College

Carlatan, City of San Fernando, La Union
Bachelor of Science in Hotel and Restaurant Management
2015- 4RD Year of Present

Secondary : Christ The King College

San Fernando City , La Union
2012-2013

Primary : Christ The King College

San Fernando City, La Union
2008-2009
SCHOOL ACTIVITIES

SCHOLASTIC ACHIEVEMENTS
Assessment Examination: Bread and Pastry Production NC II
Tesda Accredited
 81

Cookery NC II
Tesda Accredited
SCHOOL ACTIVITIES

Inside and Outside Campus Seminars:

Automated Reservation Familiarization
San Luis Del Mar,
Baccuit Norte, Bauang, La Union
May 13, 2017: Personal Stock and Basic Finance
Investing
Saint Louis College
City of San Fernando, La Union
November 30, 2017: Kimchi, Sushi and Dumplings Making
Seminar Workshop
Sain Louis College
City of San Fernando, La Union
May 1, 2018: Folio Plus and Resto Plus
Familiarization
Saint Louis College
City of San Fernando, La Union

CHARACTER REFERENCES

Helen R. Tugade, C.P.A, M.D.A

Dean, College of Commerce, Secretarial, and Accountancy
Saint Louis College, City of San Fernando, La Union

Eunice D. Guerrero, M.B.A

Program Head, Hotel and Restaurant Management and
Tourism Management
College of Commerce, Secretarial, and Accountancy
Saint Louis College, City of San Fernando, La Union

Maria B. Marañon, M.B.A

College Instructor, Hotel and Restaurant Management and
Tourism Management
College of Commerce, Secretarial, and Accountancy
Saint Louis College, City of San Fernando, La Union
 82

LORIE MEL G. INFANTE

PERSONAL DATA

Birthday : AUGUST 13, 1998

Gender : FEMALE
Height : 5'3
Weight : 68 kg.
Civil Status : SINGLE
Religion : ROMAN CATHOLIC
Name of Father : RAMIL INFANTE
Occupation : SEAMAN
Name of Mother : LOURDES INFANTE
Occupation : HOUSEWIFE

EDUCATIONAL BACKGROUND

Tertiary : Saint Louis College

Carlatan, City of San Fernando, La Union
Bachelor of Science in Hotel and Restaurant Management
2015- 4RD Year of Present

Secondary : Sacred Heart School

Nera St. Central East Bauang, La Union
2011-2015

Primary : Paringao Elementary School

Paringao Bauang La Union
2005-2011
 83

SCHOOL ACTIVITIES

SCHOLASTIC ACHIEVEMENTS
Assessment Examination: Bread and Pastry Production NC II
Tesda Accredited

Food and Beverage services

Tesda Accredited

Cookery NC II
Tesda Accredited
SCHOOL ACTIVITIES

Inside and Outside Campus Seminars:

Automated Reservation Familiarization
San Luis Del Mar,
Baccuit Norte, Bauang, La Union
May 13, 2017: Personal Stock and Basic Finance
Investing
Saint Louis College
City of San Fernando, La Union
November 30, 2017: Kimchi, Sushi and Dumplings Making
Seminar Workshop
Sain Louis College
City of San Fernando, La Union
May 1, 2018: Folio Plus and Resto Plus
Familiarization
Saint Louis College
City of San Fernando, La Union
October 25, 2018: Food and Beverage Operations & Front
Office Overview Sessions
Raffles and Fairmont Makati
Makati City, Philippines

Life of an Intern Seminar

Raffles and Fairmont Makati
Makati City, Philippines
 84

ORGANIZATION: CIRCLE OF YOUNG TRAVELERS AND HOTELIERS MEMBER

Awards:

1st Place in Fine Dining Table Set-up

Competition
CYTH Week 2017

Best in Aesthetic and Table Set-up

Battle of Asian Cuisine 2018

CHARACTER REFERENCES

Helen R. Tugade, C.P.A, M.D.A

Dean, College of Commerce, Secretarial, and Accountancy
Saint Louis College, City of San Fernando, La Union

Eunice D. Guerrero, M.B.A

Program Head, Hotel and Restaurant Management and
Tourism Management
College of Commerce, Secretarial, and Accountancy
Saint Louis College, City of San Fernando, La Union

Maria B. Marañon, M.B.A

College Instructor, Hotel and Restaurant Management and
Tourism Management
College of Commerce, Secretarial, and Accountancy
Saint Louis College, City of San Fernando, La Union
 85

KRISTEL AN N. ORDINARIO

PERSONAL DATA

Birthday : March 30, 1998

Gender : FEMALE
Height : 5'3
Weight : 50 kg.
Civil Status : SINGLE
Religion : ROMAN CATHOLIC
Name of Father : ERNESTO ORDINARIO
Occupation : FARMER
Name of Mother : TERESITA ORDINARIO
Occupation : OFW

EDUCATIONAL BACKGROUND

Tertiary : Saint Louis College

Carlatan, City of San Fernando, La Union
Bachelor of Science in Hotel and Restaurant Management
2014-2018

Secondary : Sinapangan National High School

Tallipugo, Balaoan La Union
2010-2014

Primary : Calliat Elementary School

Calliat, Balaoan La Union
2004-2014
 86

SCHOOL ACTIVITIES

SCHOLASTIC ACHIEVEMENTS
Assessment Examination: Housekeeping NC II
Sea and Sky College

Cookery NC II
Tesda Accredited
SCHOOL ACTIVITIES

Inside and Outside Campus Seminars:

: Global Tourism and Hospitality Conference 2017
At Manila Hotel Grand Ballroom
: Hotel Ocular Inspection at Oasis Country Resort
: Sanitation Seminar at Baccuit Norte, Bauang La Union
San Luis Del Mar

CHARACTER REFERENCES

Helen R. Tugade, C.P.A, M.D.A

Dean, College of Commerce, Secretarial, and Accountancy
Saint Louis College, City of San Fernando, La Union

Eunice D. Guerrero, M.B.A

Program Head, Hotel and Restaurant Management and
Tourism Management
College of Commerce, Secretarial, and Accountancy
Saint Louis College, City of San Fernando, La Union

Maria B. Marañon, M.B.A

College Instructor, Hotel and Restaurant Management and
Tourism Management
College of Commerce, Secretarial, and Accountancy
Saint Louis College, City of San Fernando, La Union
 87

KATHRINA MAE L. PERA

PERSONAL DATA

Birthday : AUGUST 14, 1998

Gender : FEMALE
Height : 5'2
Weight : 58kg.
Civil Status : SINGLE
Religion : ROMAN CATHOLIC
Name of Father : ANTONIO P. PERA
Occupation : BRGY. CAPTAIN
Name of Mother : JESSIE L. PERA
Occupation : HOUSEWIFE

EDUCATIONAL BACKGROUND

Tertiary : Saint Louis College

Carlatan, City of San Fernando, La Union
Bachelor of Science in Hotel and Restaurant Management
2015- 4th Year of Present

Secondary : Saint Augustine’s School

Rizal, Tagudin, Ilocos Sur
2011-2015

Primary : Pallogan Elementary School

Pallogan, Tagudin, Ilocos Sur
2005-2008
Saint Augustine’s School
Rizal, Tagudin, Ilocos Sur
2008-2011
 88

SCHOLASTIC ACHIEVEMENTS
Assessment Examination: Bread and Pastry Production NC II
Tesda Accredited

Cookery NC II
Tesda Accredited
SCHOOL ACTIVITIES

Inside and Outside Campus Seminars:

Automated Reservation Familiarization
San Luis Del Mar,
Baccuit Norte, Bauang, La Union
November 30, 2017: Kimchi, Sushi and Dumplings Making
Seminar Workshop
Sain Louis College
City of San Fernando, La Union
May 1, 2018: Folio Plus and Resto Plus
Familiarization
Saint Louis College
City of San Fernando, La Union
ORGANIZATION: CIRCLE OF YOUNG TRAVELERS AND HOTELIERS MEMBER
Awards:
Table Skirting (Bronze Medalist)
CYTH Week 2016

Table Skirting (Silver Medalist)

CYTH Week 2017

CHARACTER REFERENCES

Helen R. Tugade, C.P.A, M.D.A

Dean, College of Commerce, Secretarial, and Accountancy
Saint Louis College, City of San Fernando, La Union

Eunice D. Guerrero, M.B.A

Program Head, Hotel and Restaurant Management and
Tourism Management
College of Commerce, Secretarial, and Accountancy
 89

Saint Louis College, City of San Fernando, La Union

Maria B. Marañon, M.B.A

College Instructor, Hotel and Restaurant Management and
Tourism Management
College of Commerce, Secretarial, and Accountancy
Saint Louis College, City of San Fernando, La Union
 90

MARY ANN S. TABLANG

PERSONAL DATA

Birthday : OCTOBER 04, 1998

Gender : FEMALE
Height : 5'4
Weight : 48kg.
Civil Status : SINGLE
Religion : ROMAN CATHOLIC
Name of Father : SEGUNDO T. TABLANG
Occupation : BUSINESSMAN
Name of Mother : MARCELINA S. TABLANG
Occupation : BUSINESSWOMAN

EDUCATIONAL BACKGROUND

Tertiary : Saint Louis College

Carlatan, City of San Fernando, La Union
Bachelor of Science in Hotel and Restaurant Management
2015- 4th Year of Present

Secondary : Santa Catalina Academy

Victoria Luna, La Union
2011-2015

Primary : Luna Central School

Victoria Luna, La Union
2005-2011
 91

SCHOLASTIC ACHIEVEMENTS
Assessment Examination: Bread and Pastry Production NC II
Tesda Accredited

Cookery NC II
Tesda Accredited
SCHOOL ACTIVITIES

Inside and Outside Campus Seminars:

Automated Reservation Familiarization
San Luis Del Mar,
Baccuit Norte, Bauang, La Union
May 13, 2017: Personal Stock and Basic Finance
Investing
Saint Louis College
City of San Fernando, La Union
November 30, 2017: Kimchi, Sushi and Dumplings Making
Seminar Workshop
Sain Louis College
City of San Fernando, La Union
May 1, 2018: Folio Plus and Resto Plus
Familiarization
Saint Louis College
City of San Fernando, La Union
October 25, 2018: Food and Beverage Operations & Front
Office Overview Sessions
Raffles and Fairmont Makati
Makati City, Philippines

Life of an Intern Seminar

Raffles and Fairmont Makati
Makati City, Philippines
ORGANIZATION: CIRCLE OF YOUNG TRAVELERS AND HOTELIERS MEMBER
Awards:

2nd Place in Fruit Assembling

Competition
CYTH Week 2017

Best in Dessert
 92

Battle of Asian Cuisine 2018

CHARACTER REFERENCES

Helen R. Tugade, C.P.A, M.D.A

Dean, College of Commerce, Secretarial, and Accountancy
Saint Louis College, City of San Fernando, La Union

Eunice D. Guerrero, M.B.A

Program Head, Hotel and Restaurant Management and
Tourism Management
College of Commerce, Secretarial, and Accountancy
Saint Louis College, City of San Fernando, La Union

Maria B. Marañon, M.B.A

College Instructor, Hotel and Restaurant Management and
Tourism Management
College of Commerce, Secretarial, and Accountancy
Saint Louis College, City of San Fernando, La Union