HRTM Research

St.
Paul University Philippines

Tuguegarao City, Cagayan 3500 1
THE RELEVANCE OF TESDA NATIONAL CERTIFICATE II IN THE
CAREER OPPORTUNITIES OF THE BACHELOR OF SCIENCE IN HOTEL
RESTAURANT MANAGEMENT AND BACHELOR IN SCIENCE IN
TOURISM MANAGEMENT STUDENTS OF SPUP
__________________________
A Thesis Proposal
Presented to the Faculty of the
School of Business, Accountancy and Hospitality Management
ST. PAUL UNIVERSITY PHILIPPINES
Tuguegarao City
__________________________
In Partial Fulfilment
Of the Requirements for the Degree
BACHELOR OF SCIENCE IN HOTEL & RESTAURANT MANAGEMENT
AND BACHELOR OF SCIENCE IN TOURISM MANAGEMENT
________________________
By
ARIANNE D. BRIONES
WINNIE JOY P. BUNGAG
ZANNIYA NICOLE CACHO
LEA SHAIRA NOVIEL SIMON
SPUP School of Business Accountancy and Hospitality Management

St. Paul University Philippines
2017
Chapter 1
THE PROBLEM AND REVIEW OF RELATED LITERATURE
Introduction
Having a college diploma is an achievement to be proud of by the students
and by the parents as well. But nowadays, a TESDA National Certificate can now be
considered as a diploma for those individuals who can`t afford to enroll in college.
Having a TESDA national certificate is highly beneficial. It gives quality assurance to its
graduates in terms of knowledge, skills, attitudes, and values. Competencies along the
middle level skilled occupations. The certificate will cement the fact that the student has
been thoroughly assessed through a series of demonstrations, observations with oral
questioning, written test, interviews, third party reports, and work projects.
National Certificate II, is a short-term course offered by our government, with
only minimal amount of tuition fees. Wherein, an individual could learn and enhance
their knowledge and skills through the course or field they`ve chosen. It is issued when
a candidate has demonstrated competence in all units of competency that comprised a
qualification. National Certificate II performs prescribed range of functions involving
known routines and procedures. It has limited choice and complexity of functions and
has a little accountability. A national certification is given once you've successfully

demonstrated that you have the necessary skills and knowledge to perform the tasks.
TESDA develops competency standards for middle-level skilled workers. These are in
the form of units of competency containing descriptors for acceptable work performance.
These are packaged into qualifications corresponding to critical jobs and occupations in
the priority industry sectors. The qualifications correspond to a specific levels in the
Philippine TVET Qualifications Framework (PTQF). The competency standards and
qualifications, together with training standards and assessment arrangements comprise
the national training regulations (TR) promulgated by the TESDA Board. The TRs serve
as basis for registration and delivery of TVET programs, competency assessment and
certification and development of curricula for the specific qualification.
The tourism industry is a major contributor to the world economy as well the
hotel and restaurant industry is the combination of the institutions, supporting human
resources, financing mechanisms, information systems, organizational structures that
link institutions and resources that cater to the needs of domestic and foreign travellers.
For the Philippine tourism industry to be “competitive” in line of the ASEAN Economic
Community (AEC), it must advance its strategic planning and effectively utilize its labor
and capital. Manpower competitiveness is a necessary requirement to provide
employment the growing demand for tourism and hotel and restaurant courses.
Having a college diploma is a big advantage but having an additional certificate
like TESDA NCII is a big plus factor when it comes to applying for a job. Because
employers are looking for more knowledgeable, skilled and experienced individual/s who
can be a part and can contribute for the success of their companies. NCII can be one of

our weapon for employment. The more NCII we have, the more knowledge and skills we
acquire and opportunities to come. Certificates will enhance your employability, it refers
to your ability to gain initial employment, maintain employment, and obtain new
employment if required and having a set of skills, knowledge, understanding, and
personal attributes. Completing your studies as an investment in yourself to improve your
productivity and opportunities to work in roles that are aligned to your unique needs,
interests and values that will improve your prospects to have a more fulfilling and
rewarding career life.
This organization goal is to create a positive change to brighten the students who
haven't know the advantages of the certificate. The effect of the certificate or the training
program will provide information that will help the students to get through their training.
This paper will tackle the topic about the importance of the NCII into the career
opportunities of the BSHRM and BSTM students of Saint Paul University Philippines.
Related Literature and Studies
“TESDA is mandated to provide relevant, accessible, high quality and efficient
technical education and skills development in support of the development of high quality
Filipino middle level manpower responsive to and in accordance with the Philippine
development goals and priorities”.
In the hospitality industry, change is an accepted and necessary part of doing
business. Whether it is to stay ahead of the curve in everything from menu development
to recently enacted legislation, hospitality operators must be able to position their
business to be agile enough to remain competitive in the today's world. Hospitality

program has to provide their graduates with the tools necessary to be successful in the
ever changing world (Lyons, 2010). Dopson and Nelson (2003) have looked at industry
perspective regarding the importance of various skills and abilities necessary for success,
none has taken that information and woven it into the academic arena through
identification of a process for monitoring real time growth for students through
assessment for hospitality programs housed in accredited colleges of business. Several
researchers examined existing curriculum using data gathered from industry
professionals, faculty and students regarding the skills necessary for success in the
industry and proposed revised curriculum (Swanger, 2010). According to Zao (2011),
current look at hospitality and tourism education in China's colleges and universities,
there has been a boom in the tourism industry in China within the last ten years.
Hospitality and tourism education, especially higher education, has undergone rapid
development. In 1978 there was not a single course offered in hospitality and tourism at
any higher education institution. Today 69 institutions of higher education offer different
programs at varying levels, including two-year diplomas, three-year certificates, and
four-year Bachelor's and Master's degrees. This paper examines the development of
higher education in hospitality and tourism, outlines the problems it faces, and discusses
the possible solutions to the problems. In the article, Job Competency Expectations for
Hospitality and Tourism Employees present the findings of a central Florida study of
hospitality and tourism management practitioners. It reports the findings of practitioner
perceptions of desired knowledge, skills, and attitudes. It further demonstrates the overall
impressions of practitioners concerning levels of preparation for entry-level positions in

the industry (Teson, 2004). A study on the factors associated with hospitality students'
satisfaction with internship programs and the relationships between training, job
satisfaction, and confidence about future careers in order to provide schools and
industries with suggestions regarding course development and training during
internships. Training classes made a significant difference in satisfaction with the
supervisor and educational program. The regression analysis showed that training
satisfaction played a positive role as a predictor of participants' job satisfaction and
confidence about future careers. The effect of satisfaction with training on participants'
confidence about future careers was mediated by their satisfaction with the internship
(Wen, 2008). Competencies are identified behaviours, knowledge, skills, and abilities
that directly and positively impact the success of employees and organizations.
Competencies can be objectively measured, enhanced, and improved through coaching
and learning opportunities. Through this, interns know that competence indicates
sufficiency of knowledge and skills that enable someone to act in a wide variety of
situations (Ylagan, et. al, 2013). Learning takes place in different avenues and forms of
human existence. Formal education from academic institutions is basically the proper
venue for acquiring appropriate knowledge and skills necessary for future employment
(Laguador, 2013). Skills and competencies required by food and beverage service
management interns were assessed by surveying their Swiss hotel and restaurant
supervisors' opinions. The survey comprised 48 skills and competencies, compiled from
literature and curricular learning outcomes. Supervisors rated the importance of each
competence and then assessed their interns' performances on each item. A comparative

analysis of the data highlighted areas in which trainees exceeded the supervisors'
expectations and uncovered developmental needs. According to supervisors' ratings, the
most important competencies comprised personal qualities and inter-personal skills;
students' highest performance ratings were reflected in their positive attitudes towards
work colleagues (Fournier, 2012).
Given its mandate, TESDA envisions to be the leading partner in the development
of the Filipino workforce with world-class competence and positive work values. Its
mission on the other hand is to provide direction, policies, programs and standards
towards quality technical education and skills development. TESDA has also a quality
policy which states that, “We measure our worth by the satisfaction of the customers we
serve.”
To facilitate the delivery of its mandate, TESDA defines its Core Business which
is comprised of three planks: Direction Setting, Standard Setting and Systems
Development and Support to TVET Provision.
The core business defined further TESDA’s role as authority, enabler, manager
and promoter of TVET which primarily involves ensuring sufficient provision of skilled
workers and technicians to meet international work standards as well as the needs of local
enterprises and ensuring access to technical education for the greater majority of the
Filipinos.’
NC2 or TESDA gives you a great opportunity; it allows you to enhance your
knowledge and skills. NC2 has many benefits which make it better.

Tourism – B.S. in HRM; B.S. in Travel Management; B.S. in Tourism
Three degree programs were considered as model curriculum-- Bachelor of
Science in Hotel and Restaurant Management (BSHRM) with five exit points:
Housekeeping NC I, Food and Beverage Services NC II, Commercial Cooking NC II,
Front Office NC II and Bartending NC II; Bachelor of Science in Travel Management
(BSTM) with two exit points: Commercial Cooking NC II and Travel Services NC II;
and Bachelor of Science in Tourism Management (BSTM) with two exit points: Tour
Guiding NC II and Commercial Cooking NC II.
Conceptual Framework
This study focuses on the experiential learning of the students and teachers which
is designed to give students all the knowledge that they need in order to be successful in
their field specialization and shows the opportunities of the students for the trends in
globalization which will be prevalent in tomorrow’s hotel and restaurant tourism
industry. With this 21’st Century Learning, it will allow both students and teachers to
break out of their classroom walls and add personal exploration and hands-on learning to
their core curriculum and a way to reinforce and expand on concepts taught in class. They
offer students another method to learn concepts and are especially good for the many
tactile and kin aesthetic students.

Conceptual Paradigm
INPUT PROCESS OUTPUT
1. What are the
profile of the Assessment on The Importance of
participants in the Importance National
terms of: National Certificate II into
2. What will be the Certificate II into the Career
impact of those the Career Opportunities of
who will take the Opportunities of the BSHRTM
assessment? the BSHRTM student of Saint
2.1 Skills student of Saint Paul University
2.2 Knowledge Paul University Philippines
2.3 Experience Philippines
2.4 Attitude
3. What are the
benefits of undergoing
national certificate II
assessment?

5. Determining the
importance of national
certificate II
assessment to the
career opportunities.
5.1 Lack of Time
5.2 Lack of Assessor
5.3 Lack of Equipment
5.4 Lack of Trainee
FEEDBACK
Figure 1: The Conceptual Paradigm of the Study
The paradigm shows how the researcher are guided in the conducting the study. The
framework shows the input-process and output model.
The input include the profile of the respondents in term of age, gender and year level the
respondents.

The process phase includes assessment on the importance of national certificate II into
the career opportunities of the BSHRTM in Saint Paul University Philippines.
The output includes the ascertained important of national certificate II into the career
opportunities of Saint Paul University Philippines.
Statement of the Problem
The study tried to determine the importance of National Certification II into the
career opportunities of the BSHRTM students of SPUP.
Specifically, it sought answers to the following questions:
1. The profile of the participants in terms of:
1.1 Age
1.2 Gender
1.3 Year Level
1.4 Competency National Certificate
2. What will be the impact of those who will take the assessment?
2.1 Skills
2.2 Knowledge
2.3 Experience
2.4 Attitude

3. What are the benefits of undergoing national certificate II
assessment?
3.1 Housekeeping National Certificate II,
3.2 Food and Beverage Services National Certificate II,
3.3 Commercial Cooking National Certificate II,
3.4 Front Office National Certificate II
3.5 Bartending National Certificate II
3.6 Commercial Cooking National Certificate II
3.7 at Travel Services National Certificate II
4. What are the problem encountered during undergoing National
Certificate?
1.1 Lack of Time
1.2 Lack of Accessors
1.3 Lack of Trainers
1.4 Lack of Equipements
Significance of the Study
The researchers of this undertaking desire to make significant contributions to
the better improvement and further development of the on-the-job training program.
This study set insights on providing enough understanding to the following people who
may benefit from this research study:
School. It will help them in monitoring the students in the formulation of the
future modifications of strategies to be more effective in the field of studying lessons.

Students. The respondents are the center of the research because ultimately they
develop the awareness of themselves, strength and weaknesses for their career
development by continually summarizing and reflecting upon what they are learning
from home, school, and community. in totality, students are in charge of their own
choice.
Faculty. It assures that standards and qualifications are consistent to job
requirements or demands. And it also provides common understanding on standards,
qualifications and levels.
Future Researcher. This study can be a key in continuing the study on the
importance of National Certificate II in the career opportunities among HRTM students
so they may be able to gain more information.
Hospitality Industry. This may help the workers developed according to the
company’s needs, guaranteed highly skilled and productive workers and savings on
production cost through tax incentives.
Schools. Having this program it will less need for sophisticated equipment and
facilities, responsiveness to industries’ needs and to maximized use of equipment and
facilities. To have a better employment opportunities for its graduates, to enhanced
public image and have tax exemption for imported equipment.
Scope and Limitation of the Study
The scopes of this research are the HRTM students here in St. Paul University
Philippines of all year levels. The limitations of this research are only those students that

are currently enrolled at St. Paul University Philippines. Only those undergraduate of
HRTM students are allowed to participate in the research.
The study considered only at SPUP and the students of it. This may have an effect
and the generalizability of the study and its findings. However, its findings at least some
portion and extent of it may still hold true to other schools processing the same
characteristics or adhering to the same educational vision, mission, objectives, and
curricula of the studies of SPUP.
Definition of Terms
Frequently used terms have been defined for a better understanding
of the study. The following terms are defined technically:
AEC. (ASEAN Economic Community) a way to promote economic, political,
social and cultural cooperation across the region.
Assessment. An informal examination by experts of systems, programming,
operations and security to improve efficiency and effectiveness using industry best
practices.
Career. An occupation undertaken for a significant period of a person’s life and
with opportunities for progress.

Certificate. A document serving as evidence or as written testimony, as of status,
qualifications, privileges, or the truth of something.
College. An institution of higher learning, especially one providing a general or
liberal arts education rather than technical or professional training.
Diploma. A document given by an educational institution conferring a degree on
a person or certifying that the person has satisfactorily completed a course of study.
Experience. A particular instance of personally encountering or undergoing
something.
Knowledge. A facts, information and skills acquired by a person through
experience or education.
On-The-Job Training (OJT). It is refers to the program conducted by the cooperating
firm, company or industry, sponsored by the school in order to exposed the students
actual training.
Opportunity .A set of circumstances that makes it possible to do something.
PTQF. (Philippine TVET Qualifications Framework) a quality-assured
framework meant to serve as comprehensive, nationally consistent yet flexible system
for giving recognition to the attainment of competence along the middle level
occupations.(Procedures Manual on TR Development)

Skill. The ability, coming from one’s knowledge, practice, aptitude to do
something well.
TESDA.(Technical Education and Skills Development Authority)An agency of
the Philippine government under the Department of Labor and Employment and the
Office of the Cabinet Secretary responsible for managing and supervising technical
education and skills development in the Philippines.
TR. (Training Regulation) a TESDA promulgated document that serves as
basis for which the competency-based curriculum and instructional materials and
competency assessment tools are developed. This document represents specific
qualifications. How the competencies in this qualification can be gained, assessed and
be given recognition is detailed in this promulgated document. (TESDA Board
Resolution No.2004-13 and Procedures Manual on TR Development)
Training. The process of planned programs and procedures undertaken for the
improvement of employee’s performance.
Chapter 2
METHODOLOGY
This chapter presents on how this study will be conducted. The research design,
respondents/subjects of the study, instrumentation, data gathering procedure, and data
analysis is to be used in treating the data.

Research Design
The researchers choose to use descriptive method of research in order to
determine and evaluate the importance of having national certificate II. This study used
descripted research to identify the attendees of assessment if they use their knowledge
that they get during the training program to their jobs and to give knowledge to those
who haven’t take the assessment.
In descripted method, Calmorin (2015) as cited by Bagayana (2016) wrote the
study focuses on the present condition. The purpose is to find new truth, which may come
in different forms such as increase quantity of knowledge, a new generalization, or
increased insights into factors which are operating, the discovery of a new causal
relationship, a more accurate formulation of the problem to be solve and many others.
Research Participants
The respondents of this study were being 150 students who have been taken the
National Certificate II and the other 100 were the students who haven’t taken National
Certificate II in St. Paul University Philippines.
Instrumentation
The principle data gathering instrument to be used in this study is the
questionnaire. The structure questionnaire will be utilized as the main instrument to

gather data needed for the study. The questionnaire will consist three parts namely: the
first part gather information on the profile of the respondents, the part II deals with the
respondents’ national certificate II into the career opportunities of BSHRTM in Saint Paul
University, part III deals with respondents suggestions or recommendations to improve
or maintain the national certificate II into the career opportunities of BSHRTM in Saint
Paul University Philippines. The question of the researcher is permitted to flow among
the respondents through the instrument. The retrieval of it will be undertaken personally
by the researcher of the study.
Data-Gathering Procedure
The following steps were undertaken in gathering the data. The researches asked
the permission of the Dean of the School of Business Accountancy and Hospitality
Management in order to permit them to conduct the study and float the questionnaire to
the respondents or the students.
When the permission was granted by the Dean, the questionnaire were personally
administered by the researchers to the students during their lecture period. The assistance
were given to the students to clarify some words and phrases which may cause difficulty
to the to understand or answer. All gathered questionnaire were collected, analyzed,
tallied and interprets.
Data Analysis

The data which were obtained through the questionnaires were interpreted and
analyzed using the statistical tools describe below:
1. Frequency count and percentage distribution will be used to determine the
respondent’s profile.
2. Weight mean. This will be used to determine the participants level of importance
of national certificate II into the career opportunities of BSHRTM in Saint Paul
University. To understand better the value of the weight mean, the following
arbitrary scale will be used as aa basis
Arbitrary Scale Descriptive Information
5 Excellent
4 Very Good
3 Good
2 Agree
1 Poor
3. Analysis of Variance (ANOVA). This will be used to determine the significant
differences on the participants level of importance of national certification II into
the career opportunities of BSHRTM in Saint Paul University Philippines when
group according to the profile variable.
4. Frequency count, percentage and rank distribution. This will be used determined
the level of the importance of national certification II into the career opportunities
of Saint Paul University Philippines.

REFERENCES
The Philippine Technical Vocational Education and Training (TVET) System, Dr.
Augusto Boboy Syjuco(Secretary and Director General, Technical Education and Skills
Development Authority /TESDA)
Philippines Case Study PQF UNESCO; February 2016
Dopson, L.R. & Nelson, A. A (2003.) Future of Hotel Education: Required program
content areas for graduates of US hospitality program beyond year 2000 - part two.
Journal of Hospitality & Tourism Education" The International Journal of Theories and
Practice" Vol. 15, No. 3. pp. 11-17
Dopson,L.R. & Tas, R. F. (2004). A practical Approach to Curriculum development: A
case study. Journal of Hospitality & Tourism Education" The International Journal of
Theories and Practice" Vol. 16, No.1, pp. 39-46
Fleming & Eames. (2005) Student Learning in Relation to the Structure of the
Cooperative Experience. Asia-Pacific Journal of Cooperative Education, Vol. 6, No. 2,
26-31.
Food and Beverage Services NC II Training Regulations retrieved on August 14, 2013,
from http://www.tesda.gov.ph/program.aspx?page_id=29
Fournier, H & Ineson, EM (2010), Closing the Gap between Education and Industry:
Skills' and Competencies' Requirements for Food Service Internships in Switzerland
Journal of Hospitality & Tourism Education, Volume 22, Issue 4, 2010 retrieved on

December 20, 1012 from
http://www.tandfonline.com/doi/abs/10.1080/10963758.2010.10696990#.U
rpZwrSrGgA
Gursoy, D. & Swanger,N. (2004). Industry-Driven Model of Hospitality Curriculum for
Programs Housed in Accredited Colleges of Business - Part II. Journal of Hospitality &
Tourism Education "The International Journal of Theories and Practice" Vol. 17, No. 2.
46-56
Hospitality management competencies: do faculty and students concur on employability
skills? Research paper retrieved on August 14, 2013 from
http://www.waceinc.org/papers/vancouver/South%20Africa/Spowart.pdf
Laguador, J.M. (2013). Engineering Students’ Academic and on-the-Job Training
Performance Appraisal Analysis, International Journal of e-Education, e-Business, e-
Management and e-Learning, 3(4): 301-305
Laguador, J.M. (2013). Developing Students’ Attitude Leading Towards a Life-Changing
Career, Educational Research International, 1(3): 28-33
Lyons, K. (2010). Room to move? The Challenges of career mobility for tourism
education. Journal of Hospitality & Tourism Education " The International Journal of
Theories and Practice" Vol. 22, No. 1. pp. 51.55
Rutz, C. & Lauer- Globov, J(2005). Assessment and Innovation: One darn thing leads to
another. Assessing Writing. Vol. 10, no. 2, pp. 80-89
Swanger, N. & Gursoy, D.(2010) Industry-Driven Model of Hospitality Curriculum for
Programs Housed in Accredited Colleges of Business: e- Assessment Tool(e-AT) - Part

IV. Journal of Hospitality & Tourism Education" The International Journal of Theories
and Practice" Vol. 22, No. 1
Teson, D. & Ricci, P. (2005). Job Competency Expectations for Hospitality and Tourism
Employees. Journal of Human Resources in Hospitality and Tourism. Vol 4, Issue 2. pp
53-64
Wen, Hwa Ka ( 2008) Training, Satisfaction with Internship Programs, and Confidence
about Future Careers among Hospitality Students: A Case Study of Universities in
Taiwan, Journal of Teaching in Travel & Tourism, Volume 7, Issue 4, 2008 retrieved on
December 20, 2013 form
http://www.tandfonline.com/doi/abs/10.1080/15313220802033245#.UrhVjbSrGgA
Ylagan, A.P., Apritado, J.M., Mendoza, A., Tamayo, M.R., (2013). Effectiveness of
Practicum Program of Tourism Students in Lyceum of the Philippines University-
Batangas, Journal of International Academic Research for Multidisciplinary, 1(7): 140-
149
Zhao, J. (2010). A current look at hospitality ad tourism in China colleges and
universities. International Journal of Hospitality Management Vol 10, Issue 4, retrieved
on Aug 8, 2013 from
http://www.sciencedirect.com/science/article/pii/027843199190017C
http://alt-tourism.aim.edu/blog/2014/12/preparing-the-philippine-tourism-industry-for-
the-asean-economic-community-2015

https://www.weforum.org/agenda/2016/05/asean-economic-community-what-you-need-
to-know/
Appendix A
letter to Dean For Approval
Letter to Participabnts

Appendix B
Questionnaire
We are the group of graduating students from the BSHRM/TM 4th year of
SPUP. This is a survey questionnaire for the research that we are conducting regarding
the importance of NCII in the career opportunities of BSHRTM students of Saint Paul
University Philippines. Your response to this survey is very valuable. Your answer will
be appreciated and rest assumes that we will keep it confidential.
In this connection to the researcher would like to humbly ask for your precious time
and cooperation in answering this questionnaire
Direction: Kindly put a check mark () on the parentheses based on what is true to you.
I. Profile
Age
( ) 18-21
( ) 22-25
( ) 26 and above
Gender
( ) Male
( ) Female

Year Level
( ) 3rd year
( ) 4th year
II. Impact of those who will take the assessment as Perceived by the 4th
Year and 3rd Year Bachelor of Science in Hospitality and Tourism
Management Students Bachelor of Science in Hotel Restaurant and
Tourism Management.
Direction: Kindly put a check mark ( ) and rate yourself honestly based on what you
actually do given the statement using the following scale.
5- Strongly Agree 4- Agree 3-Niether Agree/Disagree 2- Disagree 1-Strongly Disagree
Table 1. Impacts Skills of having TESDA National Certificate II
Skills 5 4 3 2 1
1. Housekeeping improve my skills
2. Front Office helps my mind to be alert
and focus
3. Acquiring bartending enhance
TABLE 2: Impacts of no

5 4 3 2 1
1. Learning Commercial Cooking motivates
me to perform well.
2. Travel agency helps me to communicate
with the client
3. Food and beverage plays a big role in my
decision making
TABLE 3: Impacts of Experience
1. Travel agency gives me the advantage to
memorize the world from different
vantage point.
2. Travel agency helps me understand
culture differences between country

III. Benefits of undergoing national certificate II assessment.
( ) Agree
( ) Disagree

Dean Participants:
Christian Greetings! The undersigned fourth (4th) year Bachelor of Science in the Hotel
and Restaurant Management (BSHRM) and Bachelor of Science in Tourism
Management (BSTM) students of the School of Business and Hospitality Management
(SBAHM) will conduct a research entitled “Research tittle” in partial fulfillment of the
requirements in Tourism and Hospitality Research Method (TUR109)
In connection to this, we would like to involve you as the research participants of this
study. Every answer that you will supply will considered vital. Rest assured that your
response will be with utmost confidentiality.
ZANNIYA NICOLE F. CACHO LEA SHAIRA NOVIEL SIMON
ARIANNE D. BRIONES WINNIE JOY P. BUNGAG

Noted By:
GLEN C. CAGURANGAN, MSHM

Research Adviser
Endorsed By: Approved By:
MRS. KRYZYA-CALAGUI, MSHM

Associate Dean, BSHRTM
MRS. CHARITO M. GUILLERMO

Program Dean, SBAHM

HRTM Research

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St.

Paul University Philippines

THE RELEVANCE OF TESDA NATIONAL CERTIFICATE II IN THE

CAREER OPPORTUNITIES OF THE BACHELOR OF SCIENCE IN HOTEL

RESTAURANT MANAGEMENT AND BACHELOR IN SCIENCE IN

TOURISM MANAGEMENT STUDENTS OF SPUP

SPUP School of Business Accountancy and Hospitality Management

THE PROBLEM AND REVIEW OF RELATED LITERATURE

Having a college diploma is an achievement to be proud of by the students

been thoroughly assessed through a series of demonstrations, observations with oral

National Certificate II, is a short-term course offered by our government, with

a candidate has demonstrated competence in all units of competency that comprised a

qualification. National Certificate II performs prescribed range of functions involving

has a little accountability. A national certification is given once you've successfully

SPUP School of Business Accountancy and Hospitality Management

Philippine TVET Qualifications Framework (PTQF). The competency standards and

qualifications, together with training standards and assessment arrangements comprise

certification and development of curricula for the specific qualification.

resources, financing mechanisms, information systems, organizational structures that

and capital. Manpower competitiveness is a necessary requirement to provide

Having a college diploma is a big advantage but having an additional certificate

SPUP School of Business Accountancy and Hospitality Management

employment if required and having a set of skills, knowledge, understanding, and

personal attributes. Completing your studies as an investment in yourself to improve your

rewarding career life.

Related Literature and Studies

“TESDA is mandated to provide relevant, accessible, high quality and efficient

development goals and priorities”.

In the hospitality industry, change is an accepted and necessary part of doing

to recently enacted legislation, hospitality operators must be able to position their

business to be agile enough to remain competitive in the today's world. Hospitality

SPUP School of Business Accountancy and Hospitality Management

assessment for hospitality programs housed in accredited colleges of business. Several

researchers examined existing curriculum using data gathered from industry

programs at varying levels, including two-year diplomas, three-year certificates, and

hospitality and tourism management practitioners. It reports the findings of practitioner

impressions of practitioners concerning levels of preparation for entry-level positions in

SPUP School of Business Accountancy and Hospitality Management

industries with suggestions regarding course development and training during

internships. Training classes made a significant difference in satisfaction with the

satisfaction played a positive role as a predictor of participants' job satisfaction and

Competencies can be objectively measured, enhanced, and improved through coaching

SPUP School of Business Accountancy and Hospitality Management

expectations and uncovered developmental needs. According to supervisors' ratings, the

most important competencies comprised personal qualities and inter-personal skills;

work colleagues (Fournier, 2012).

is comprised of three planks: Direction Setting, Standard Setting and Systems

Development and Support to TVET Provision.

SPUP School of Business Accountancy and Hospitality Management

Tourism – B.S. in HRM; B.S. in Travel Management; B.S. in Tourism

Three degree programs were considered as model curriculum-- Bachelor of

Housekeeping NC I, Food and Beverage Services NC II, Commercial Cooking NC II,

Front Office NC II and Bartending NC II; Bachelor of Science in Travel Management

Guiding NC II and Commercial Cooking NC II.

globalization which will be prevalent in tomorrow’s hotel and restaurant tourism

tactile and kin aesthetic students.

SPUP School of Business Accountancy and Hospitality Management

INPUT PROCESS OUTPUT

1. What are the

profile of the Assessment on The Importance of

participants in the Importance National

terms of: National Certificate II into

2. What will be the Certificate II into the Career