Impact of Online Class to the Technical Skills of Hospitality Management Students during the Pandemic at Bestlink College of the Philippines
Vol.3, No.1B
Abstract
The four-year Bachelor of Science in Hospitality Management program covers the conception, planning, development, human resource, and management of the various aspects of hotel, restaurant, and resort operations. It educates people interested in building a career in the leisure industry involving the planning, development, implementation, and control of culinary and accommodation/billeting operations. However, all are affected differently during the pandemic, including the education system. The Hospitality Management students at Bestlink College of the Philippines are among the most affected by this pandemic, facing challenges in education and practising their technical skills, which are important in their chosen industry. The potential impacts of online classes on the technical skills of Hospitality Management students during the pandemic at Bestlink College of the Philippines are the internet connection, time-allotment, background noise, and tools and equipment, which also affect their communication skills, and there are technical skills that need to be enhanced by the online classes.
This study aims to determine the impact of online classes on the technical skills of Hospitality Management students during the pandemic at Bestlink College of the Philippines and to improve the student's performance in technical skills during online classes. A quantitative research design under a descriptive method was used in conducting this study. One hundred (100) respondents were chosen from the population of Bachelor of Science in Hospitality Management (BSHM) students who have experienced online classes during the pandemic. Convenience sampling was the method of sampling that was employed, and a questionnaire was used to collect data from the respondents.
Most respondents were fourth-year students, and most believed the faculty could secure a stable connection during online class sessions. Respondents are aware that the faculty allocates extra time to respond to different concerns of the students. Yet, most of the respondents need help with the background noise of the instructors. When it comes to providing tools and equipment, most respondents can provide themselves with the technology needed for online classes. The respondents also know the importance of wearing proper attire as it enhances experiential learning. Respondents are also motivated to do tasks related to social and communication to enhance their communication skills and understand the relevance of interaction and working with others in the hospitality industry. Many are dissatisfied with the limited learning resources and activities available in the department, and they are looking forward to making stronger learning connections between the learners and the teachers as more than the time provided for online classes is needed. The results yielded significance to the following stakeholders: for the students to learn more about the impacts of online classes on their technical skills during these trying times; for the instructors to know the impacts of online classes on their teaching strategies to enhance their techniques; for parents to continue their support to students, for instructors and school administrators for educational development, and for school administrators to conduct more training and workshops about enhancing technical skills of the students.
