Philippine Christian University

School of Tourism and Hospitality Studies

Bachelor of Science in Hotel and Restaurant Management

SURVEY QUESTIONNAIRE

Good day! We are currently conducting our data collection for our research entitled
Assessment of Philippine Christian University Hotel and Restaurant Management
Program: Laboratory Subjects Effectivity for the 1st Semester SY 2015-2016. The primary
objective of our study is to determine the levels of skills of HRM students. We hope that you
lend as a couple of minutes of your time for answering the survey. Thank you!

1. Respondents Details
Age: ( ) 16 18
( ) 19 21
( ) 22 above

Gender: ( ) Female
( ) Male

Year Level: ( ) 3rd year

( ) 4th year

DIRECTION: Please put a check mark () to the blank provided corresponds to any number
written above each item by using the following code below:

5 Outstanding
4 Very Good
3 Good
2 Fair
1 Needs Improvement

2. The Skills and Learned of the Four Major Subjects

2.1.

Culinary Arts and Sciences

Basic knife skills

Basic hand tools and utensil
operation
Basic equipment operation
Reading and following basic recipe
Food preparation from recipes
2.2. Food and Beverage Service

Hygienic handling of cutlery,

crockery, glassware and trays.
Laying and relaying of table cloth
during and before meals.
Correct use of waiters cloth runners,
Napkins and Napkin foldings.
Correct handling and practice of
service spoons and service forks,
silver service.
Receiving and seating the guests,
presenting menu cards and taking
the order from guests.
2.3. Quantity Food Management

Compare the various dining systems

and illustrate their different food
service and food preparation styles.
Design and develop a menu
incorporating food science, nutrition,
recipe testing, cost control, and
purchasing and inventory
techniques.
Critique food service subsystems
(purchasing, receiving, inventory,
production, etc.).
Explain the proper use of
appropriate forms, food and recipe
costs, inventory, and menu plans.
Design, coordinate and manage

within a team.
2.4. Banquet and Catering Service
Classify and describe food product
types.
Describe standard food preparation
techniques.
Understand basic menu design
elements as they impact the lodging
food service operation.
Compare and contrast common food
service equipment and dining room
equipment needed in various lodging
operations.