Descriptive research refers to the type of research questio, design and data analysis that will be applied to a given topic. This research can be either quantitative or qualitative. It can involve collections of quantitative information that can be tabulated along the continuum in numeral form. Its involve gathering data that descriptive events and then organizers, tabulates and describe the data collection. And the descriptive function of research is heavily dependent for measurement observation. Title of the research is the difficulties in the food laboratory and their effect to the meal management sills of BSHRM students. The major problem how do the difficulties of of BSHRM students in their food laboratory affect their meal management skills. Specifically it seeks to answer specific problem: 1. What is the profile of the respondents in terms of the following:a)Age? b)Gender? c) Civil status? 2. What are the difficulties encountered by the BSHRM students in their food laboratory? 3. What is the profile of the food laboratory in terms of 3.1. Conditions of tools and equipments 3.2. Numbers of centers or area 3.3. Conditions of the utensils. 4. What is the level of performance of the BSHRM students in their meal management subject?5. Hoe does the school administrator react to the difficulties of BSHRM students in their food laboratory?
A total of ninety respondents of this study were the students of Dr. Yanga's Colleges Inc. that provided the necessary data to complete this research. The data were gathered through homemade questionnaire which were formulated by the researcher, checked and approved by the professors and were administered to the respondents.
Findings the gathered data yield the following findings: The profile of the respondents Majority of the students belongs to the age bracket eighteen to twenty (18-20)years old. Most of the respondents are female . Almost all of the respondents are single and only few are married. The difficulties encountered by the BSHRM students in their food laboratory class. Among the five statements the top difficulties encounterd by the BSHRM students in the food laboratory is that there's not enough comportable space . The second difficulty that students encountered is that there's no proper ventilation. the water supply in the food laboratory is another problem encountered by the BSHRM students. The profile of the food laboratory in terms of: Condition of tools and equipments .Most of the respondents stated that tools and equipments: Most of the respondents stated that the tools and equipments are properly washed before using. Numbers of centers or are:Majority of the respondents stated that the washing area has enough space. Most of the students stated that they claen the storage area after using. Conditions of utensils: Half of the respondents said that the utensils are in good conditions. The level of performance of the BSHRM students in their in meal management subject. Majority of the respondents stated that they know how to plan meal for breakfast, lunch and dinner. Reactions of the schools of the school administrator to the difficulties of BSHRM students in their food laboratory. Most of the students said that the school administration reacts by repairing the tools and equipments and by sanitizing the food laboratory well.Conclusion in the light of the findings these are the following conclusions. The CHMT food laboratory is good enough for cooking and preparing area of the schools, because it has the basic tools and equipments. It also safe to cook and prepare food during activities in the CHMT food laboratory. Difficulties of BSHRM students can avoid by repairing all the malfunctioning equipments in the food laboratory. The school administrators must be aware in the conditions of the CHMT food laboratory to know the things that needs of improvements.The level of performance of the students in their meal management subjects is very satisfactory.
Recommendation based on the findings and conclusion drawn, the researchers recommends: HRM students of Dr. Yanga's Colleges Inc. are good followers . Therefor, they will be good leaders too. HRM students are not only skillful in cooking but there are also intelligent. Therefor, they wil have a chance to work abroad. Food laboratory proffessors is a very good instructor they posses skills to be shared with students. The CHMT food laboratory should increase the numbers of tools and equipments to accommodate the increasing numbers of the students.