THE EXTENT OF IMPLEMENTATION OF MANAGEMENT PRACTICES

OF SHS-TVL COOKERY STUDENTS IN DMAJMNHS S.Y. 2019-2020

A Research Paper
Presented to Ms. Jesielyn
N. Siton and Mr. John
Wendel P. Nicolas
Don Manuel A. Javellana
Memorial National High
School,
DAPCO, Panabo City

In Partial Fulfillment of the Requirements

For English 10 and Math 10

By:
Amora, Franklin
Bague, Ivan Jay
Etulle, Jeah Mae
Goopio, Alieza Jenelyn
Jamio,Sheryl
Prado, Chyla
Taghap, Camela
Telewik, Lorrie Angel

March 2020

ACKNOWLEDGEMENT
 First and foremost, the researchers would like to offer this endeavor to

Almighty God for the wisdom He bestowed upon us, the strength, resilience

and good health in order to finish this research.

The researchers would like to express their gratitude towards their

whole family for the encouragement and financial support that made this

research possible.

They would also like to express their thanks to their adviser and

research teachers, Ms. Jesielyn N. Siton and Mr. John Wendel P. Nicolas

for imparting their knowledge in this research study.

They would also give thanks and appreciation to their colleagues,

friends, and people who is willingly help them with their abilities.

This research became a reality with the kind support and help of their

group mates. They would like to extend their sincere thanks to all.

-The Researchers

TABLE OF CONTENTS

Title
Acknowledgement

Table of Contents

Chapter 1 INTRODUCTION

Background of the Study

Statement of the Problem

Hypothesis

Scope and Delimitation

Significance of the Study

Definition of Terms

Chapter 2 METHODOLOGY

Research Design

Research Participants

Research Sampling

Research Instrument

Research Locale

Procedure of Gathering Data

Data Analysis

Review of Related Literature

Chapter 3 RESULTS AND DISCUSSION

Profile of the Respondents

 The Extent of Implementation of Management Practices

Chapter 4 SUMMARY, CONCLUSION AND RECOMMENDATION

Summary of Findings

Conclusion

Recommendations

Chapter 5 APPENDICES

Survey Questionnaire

Reference

Curriculum Vitae

CHAPTER I
 INTRODUCTION

BACKGROUND OF THE STUDY

Management practices is used by the managers to him/her

employees. There are many types of management practices one of them is

using PPE in cookery. It is very important to those students in cookery class to

have knowledge about it because they are the one who can benefit to it.

Both students and teachers should use PPE in their laboratory

in order to serve clean and safe foods. The contribution of PPE to the workers is

to minimize bacteria so that the food will not be contaminated.

It’s important to know that safety equipment provided on the job

should meet personal protective equipment regulation, and that is the most

effective when meets the correct size, fit and height of its user.

We, the researchers would like to conduct a research on the Extent of

Implementation of Management Practices of SHS-TVL students in DMAJMNHS

school year 2019-2020.

STATEMENT OF THE PROBLEM

 The main purpose of the study is to determine the Extent of

Implementation of Management Practices of SHS-TVL Cookery Students in

DMAJMNHS School Year 2019-2020.

Specifically, this sought to answer the following question:

1.What is the Extent of Implementation of Management Practices

of SHS-TVL Cookery Students in DMAJMNHS?

HYPOTHESIS

There is no significant relationship in the Management Practices of

SHS-TVL Cookery students in DMAJMNHS.

SCOPE OF DELIMINATION

This study focuses on the Extent of Implementation of Management

Practices of SHS-TVL Cookery students. The study was conducted in Don

Manuel A. Javellana Memorial National High school, Homeland Subdivision,

Dapco, Panabo City and operated by 8 members.

SIGNIFICANCE OF THE STUDY

We believe that this study is very important. The result of this study

may be used as basis to know that the SHS-TVL Cookery students are applying

management practices. The results of the study are very beneficial for the

following:

TVL Students-This study will help to remind them about management

Practices and the extent of implementation of management practices.

Teachers-This study will help them to be aware if students are

applying the management practices and the extent of implementation

of management practices.
DEFINITION OF TERMS

The following terms were operationally defined to enable the readers

to clearly understand and follow the full intent of the study.

EXTENT- The area covered by something.

IMPLEMENTION- The process of putting a decision or plan

into effect.

Management Practices- The working methods and innovations that

managers use to make the organization more efficient.

SHS- Senior High school Students of DMAJMNHS are the

chosen participants by the researchers to respond to their study

TVL- Stands for Technical Vocational Livelihood

DMAJMNHS- Stands for Don Manuel A. Javellana Memorial

National High school; this is where the research is taken place

and this is where the respondents located.

 CHAPTER II

METHODOLOGY

This chapter presents the research design, research participants

research sampling, research instrument, research locale, procedure of

gathering data and data analysis used in the study.

RESEARCH DESIGN

The research design in this study is an Descriptive survey research. In

this method the respondent are asked by the question made by the

researchers.

RESEARCH PARTICIPANTS

The participants in this study were the SHS TVL students in

DMAJMNHS, for S.Y. 2019-2020. In this study they were asked about their

management practices.

RESEARCH SAMPLING

The sampling procedure used in this study was simply random

sampling in which the researchers survey the available students from SHS-

TVL COOKERY students, the respondents are directed to answer the following

questions in the questionnaire which the researcher prepared. In which there

is a total of 74 students and 40 of them are involved in this research.

RESEARCH INSTRUMENT

The instrument used in the study was the researchers made

questionnaire to accumulate the data foe student’s profile. The questionnaire

based on the researchers reading gathered researchers, previous studies

applicable to the study.

In preparing the instruments that we use in the study there are some

conditions that we considered in collecting the data. Just like for example, the

survey questionnaire that the researchers distributed to the students were

written in a reasonable form for the respondents to easily understand the

questions.

RESEARCH LOCALE

Figure 1: Don Manuel A.

Javellana Memorial

National High School

SCHOOL PROFILE

In 1976, the

Standard Food

Corporation (STANFILCO)
open DAPCO Agricultural to cater the banana workers. Five (5) pioneering

teachers start the school offering first year and second year High School.

In 1981-1982, the school was granted a daily full secondary course

that was intended only to the dependence of the company and became the

High school Section of DAPCO elementary school Incorporated (DESI).

October 18 1989, DAPCO Elementary School Incorporated (DESI),

was donated by STANFILCO to government and was named Don Manuel A.

Javellana Memorial National High school, in honor to the owner of vast tract

land of STANFILCO.

PROCEDURE OF GATHERING DATA

After gathering the data, the researchers calculated and interpreted

textually. To make the research paper better, the researcher also cited related

resources from the internet.

The gathering of data follows the following procedures:

1. Distribute questionnaires to the SHS TVL students.

2. Gathering of information from the collected questionnaires.

3Embedding

4.Analysis

DATA ANALYSIS

The data we found re gathered according to the answers from the

respondents through questionnaire.

REVIEW OF RELATED LITERATURE

 The review of this study focuses on the extent of implementation of

Management Practices of SHS students in DMAJMNHS. In fact, this study

should focus on the main purpose which how many are students implementing

PPE during on their laboratory.

According to Department of Education Senior High School Manual of

Operations (2015), it is stipulated that the Senior High School (SHS) refers to

Grade 11 and 12, the last two years of the K to 12 Basic Education Program.

In SHS students are required to go through a core curriculum and subjects

under a track of their choice. The SHS Curriculum, as part of the K to 12

program, aims to produce graduates who are holistically developed, equipped

with 21st century skills and prepare for the future, be it in pursuit of higher

education, geared towards employment, entrepreneurship; or middle skills

development.

The K to 12 SHS Program is a diverse vehicle leading to both local

and national manpower development. Through to the provision of quality

education for all, the SHS Program shall develop.

At this pace of this changing society and economy a lot of actions

should take place. They have to face a lot of challenges especially TVL students

who are being asked to do more with less due to rapidly evolving technologies

and ongoing shifts in global economy and demography. The implementation of

management practices in TVL is a gateway to a better job and greater earning

potential. One

key to understanding this issue is an appreciation of the overall

Implementation of management practices.

Connelly. (2013) cited that schools have always played a Vital role in

ensuring that students have the skills needed for the job or career they have

chosen. The key function of Implementation of Management Practices in TVL

is to fully prepare students for life after schooling preparation for the world of

work is a necessary and vital part of that equation.

Protective clothing is used in almost every workplace, from

commercial kitchens to building sites. It protects the wearer from injury due to

blunt impacts, electrical hazards, heat, chemicals and more. Each workplace

uses different types of clothing, from goggles and lab coats to safety boots and

hand hats and use of Personal Protective Equipment (PPE).

Wearing PPE when working in the kitchen, helps you to prevent injury

by protecting you from burns, cuts and more. Wearing protective clothing when

preparing and cooking food helps to protect both your costumers and yourself.

Food safe gloves and hair nets help you to hygienically prepare food and

prevent foreign objects in falling into the food. Clean aprons, gloves, towels and

more will help you hygienically prepare food, protecting your costumers from

poisoning and prepare food.

PPE is used to reduce or minimize the exposure or contact to

injurious physical, chemical, or biological agents. A hazard cannot be

eliminated by PPE, but the risk of injury can be eliminated or greatly reduced.

Appropriate type and use of PPE is one of the most essential factors in

this regard. PPE can prevent embarrassing “inconveniences” such as finding

hairs in food. But PPE also plays an important role in preventing more

detrimental issues specifically the contamination of food with bacteria, germs

and pathogens.

Using PPE relatively offers safety to one’s physical stability.

Considering the dangerous activities TVL students may experience. It is

important because it exists as a preventative measure for industries that are

known to be more hazardous, like manufacturing. PPE include face shields,

gloves, goggles and glasses, gowns, head covers, masks, respirators, and shoe

covers. Face shields, gloves, goggles and glasses, gowns, head covers, and shoe

covers protect against the transmission of germs through contact and droplet

routs.

To protect one’s eyes, there’s the so called protective goggles that

prevent foreign substances from infiltrating the eyes. Especially for those who

work in the kitchen, PPE is a necessity for the reason that they are handling

food and that the probability of getting something in the eyes.

Masks may be focusing on the person’s hygiene but it also hold great

significance for one’s safety in the work place, or in this case in the kitchen. It

prevents substances from going inside into a persons nose.

The busy and hectic environment alongside the actual hazards

presented in a kitchen make it a very dangerous place to work. Protective

equipment is therefore used in order to minimize the chance of injuries or to

minimize the fatality of any injuries that do occur.

 When working in a kitchen, employees are the risk of burning

themselves on hot ovens, cutting themselves with sharp knives, scalding

themselves with boiling water and more – this is why it is of the upmost

importance that you, as a student or employer, provide equipment that will

minimize these risks and keep your employees safe.

As of 2002, regulations state that all employers must provide

protective clothing and equipment to employees should they be risk.

https://www.shape.com.sg/lifestyle/13-things-kitchen-can-double-face-mask/§

https://www.researchgate.net/publication/238503289_The_knowledge_practice_of_food_safety_and_

hygiene_of_cookery_students_in_Turkey

CHAPTER III
 RESULTS AND DISCUSSION

This chapter presents the mean of The Extent Of Implementation of

Management Practices in SHS-TVL Cookery Students in DMAJMNHS, the

frequency and interpretation of the data.

Table1. The Extent of Management Practices in DMAJMNHS SHS-TVL Cookery

Students and its Mean

RESEARCH STATEMENTS MEAN

1. I am implementing the management practices of Personal 4.17
Protective Equipment every time we do a task.

2. I follow the rules and regulations of having a laboratory like 4.02

properly cut of fingernails and wearing off the jewelries.
3. I wash my hands before and after the laboratory. 4.57

4. I use the tools and equipment properly. 4.45

5. I follow time management while doing the task/laboratory. 3.6

6. I make sure that the food we served is clean and safe. 4.8

7. I maintained the cleanliness and orderliness of the tools and 4.3

equipment.
8. I apply formal/proper greetings and gestures while serving the 4.25
food.
9. Before starting and leaving the area, I make sure that it is 4.6
cleaned and organized.
10. I’ll make sure that I have a good communication/relationship 4.25
with my workmates.
Interpretation

The table shows the mean of the extent of the implementation of

management practices of SHS-TVL Cookery students in DMAJMNHS. This

table allow us to know the mean and the range of Implementation of

management practices of SHS-TVL students in DMAJMNHS and this will also

allow us to identify the most and the seldom implemented management

practices.

This table illustrated that the statement F has the highest mean (4.8)

which they make sure that the food they served is clean and safe, the next

highest mean (4.5)is the statement D which state that they always use the tools

and equipment properly, and the third highest mean (4.4 )is the statement C

that they always wash their hands before and after doing the task/laboeatory.

Graph 1. The Implementation Management practices of SHS-TVL students in

DMAJMNHS.
Interpretation

The least mean is Statement 5, (3.6) state that they follow the time

management everytime they do a task so only few of the students follow the

time management, next least mean is the statement 2, (4.02) state that they

follow the rules and regulations of having a laboratory like cutting of the

fingernails and wearing off the jewelries or only few of the students only follow

this rule next is the statement 1, (4.17) state that they are implementing the

management practices of Personal Protective Equipment every time they do a

task or only few of the students are implementing the manangement practices

of PPE.

The reasearchers found that the extent of implementation of

management practices of SHS-TVL students in DMAJMNHS out of 40 students

is included in this research the highest mean or the most implemented

management practices is they make sure that the food they serve is clan and

safe. And, the least implemented management practices is following the time

management.

CHAPTER IV

SUMMARY, CONCLUSION AND RECOMMENDATIONS

 The purpose of this research is to determine the Extent Of

Implementation Of Management Practices of SHS-TVL Cookery Students in

DMAJMNHS. Through descriptive survey research, the researchers prepared a

survey-questionnaire for the 40 respondents who were completely involved in

this research.

SUMMARY OF FINDINGS

Based on the data gathered, the researchers found the following:

IN TERMS OF IMPLEMENTING MANAGEMENT PRACTICES

4.17 of the students are implementing the management practice of

Personal Protective Equipmwnt every time they do a task.

4.02 of the students are sollowing the rules and regulations of having a

laboratory like properly cut of fingernails and wearing off the jewelries.

4.57 of the students wash their hands before and after the task.

4.45 of the students use the tools and equipment properly

3.6 of the students follow the time management while doing the task.

4.8 of the students makes sure that the food they serve is clean and

safe.

4.3 of the students are maintained the cleanliness and orderliness of the

tools and equipment.

4.25 of the students are applying formal/proper greetings and gestures

while serving the food.

4.6 of the students makes sure that before starting and leaving the area

it is clean and organized.

4.25 makes sure that they have a good communication/relationship

with co workers.

CONCLUSION

Based on the findings, the researchers made the following conclusions:

a. Majority of the respondents are implementing the management practices of making

sure that the food they serve is clean and safe with the mean of 4.8.

b. Some of the respondents said that they are using the tools and equipment properly

with the mean of 4.4.

c. Only few of the respondents are following the time management while doing the

task with the mean of 3.6.

RECOMMENDATION

Based on the following conclusions, the researchers humbly recommend the following:
-Follow the rules in laboratory especially cutting of fingernails and wearing off the jewelries.

-The students must follow the time management while doing the task/laboratory.

-Students must have proper/formal greetings and gestures while serving the food to make the

costumers more comfortable.

-Students must Implement the Proper Management Practices especially wearing the Personal

Protective Equipment every time they do the task/laboratory to make their work safe and

clean.

-The students must also make sure to have a good communication/relationship with their co-

workers to be comfortable while doing the task.

-The students must implement the management practices properly to have a better work and

to trust their works.

 APPENDICES

CHAPTER V

REFERENCES

Retrieved on February 18, 2020

https://www.shape.com.sg/lifestyle/13-things-kitchen-can-double-face-mask/

Retrieved on February 18, 2020

 https://www.researchgate.net/publication/238503289_The_knowledge_practice_of_food_saf

ety_and_hygiene_of_cookery_students_in_Turkey

THE EXTENT OF IMPLEMENTATION OF MANAGEMENT PRACTICES OF

SHS-TVL COOKERY STUDENTS IN DMAJMNHS S.Y. 2019-2020

Dear Respondents,

Good day!

We, the researchers are conducting a survey of the Extent of

Implementation of Management Practices of SHS-TVL COOKERY students in

DMAJMNHS, as part of our 4th grading project in English 10. We would like to

ask you a favor to answer the questionnaire honestly.

Thank you very much!

-The Researchers

QUESTIONNAIRE

I. Instruction: Fill in the following profile:

Name: ______________________________________

(optional)

II. Instruction: Please check () and rate yourself honestly based on what you

actually do given the statements using the following scale:

5 – ALWAYS 4-OFTEN 3 - SOMETIMES 2 - SELDOM 1 - NEVER

RESEARCH STATEMENTS 5 4 3 2 1
1. I am implementing the management practices of Personal

Protective Equipment every time we do a task.

2. I follow the rules and regulations of having a laboratory

like properly cut of fingernails and wearing off the jewelries.

3. I wash my hands before and after the laboratory.

4. I use the tools and equipment properly.

5. I follow time management while doing the task/laboratory.

6. I make sure that the food we served is clean and safe.

7. I maintained the cleanliness and orderliness of the tools

and equipment.
8. I apply formal/proper greetings and gestures while serving

the food.
9. .Before starting and leaving the area, I make sure that it is

cleaned and organized.

10. I’ll make sure that I have a good

communication/relationship with my workmates.

CURRICULUM

VITAE
Name: Alieza Jenelyn B. Goopio

Nickname: Cacai

Gender: Female

Age: 16 years old

Address: Prk 9-A Upper Alejal Carmen

Davao Del Norte

Birthday: December 10, 2003

Birthplace: Prk 9-A Upper Carmen

Davao Del Norte

Motto: “ Think before you act ”

Religion: Roman Catholic

EDUCATIONAL BACKGROUND

Elementary: Alejal Elementary School

High School: Don Manuel A. Javellana

Memorial National High School

Name: Chyla L. Prado

Nickname: Chy

Gender: Female

Age: 15 years old

Address: Prk. 3 Dapco Panabo City

Birthday: May 5, 2004

Birthplace: Homeland Subdivision

Dapco Panabo City

Motto: “If there’s a will, there’s a

way.”

Religion: Roman Catholic

EDUCATIONAL BACKGROUND

Elementary: Ramon Magsaysay

Elementary School
High School: Don Manuel A.

Javellana Memorial National High

School

Name: Jeah Mae V. Etulle

Nickname: Amy

Gender: Female

Age: 16 years old

Address: Prk. 3-B Magsaysay

Carmen Davao Del Norte

Birthday: September 25, 2003

Birthplace: Polymedic Hospital

Panabo City

Motto: “Action speaks louder than

words”

Religion: Roman Catholic

EDUCATIONAL BACKGROUND
Elementary: Ramon Magsaysay

Elementary School

High School: Don Manuel A.

Javellana Memorial National High

School

Name: Franklin P. Amora Jr.

Nickname: Pao-Pao

Gender: Male

Age: 16 years old

Address: Prk. 9-D Homeland

Subdivision Dapco Panabo City

Birthday: August 27, 2003

Birthplace: Lumied, Paquibato Davao

City
Motto: “Everything takes time”

Religion: Roman Catholic

EDUCATIONAL BACKGROUND

Elementary: Ramon Magsaysay

Elementary School

High School: Don Manuel A.

Javellana Memorial National Hih

School

Name: Camela M. Taghap

Nickname: Cams

Gender: Female

Age: 16 years old

Address: Prk. 1-A Magsaysay

Carmen Davao City

Birthday: February 2, 2004

Birthplace: Prk. 1-B Magsaysay

Carmen Davao Del Norte

Motto: “Everything has beauty”

Religion: Roman Catholic

EDUCATIONAL BACKGROUND

Elementary: Ramon Magsaysay

Elementary School

High School: Don Manuel A.

Javellana Memorial National High

School

Name: Sheryl L. Jamio

Nickname: She

Gender: Female

Age: 16 years old

Address: Prk. 9-D Alejal Carmen

Davao Del Norte

Birthday: April 27, 2003

Birthplace: Prk. 9-D Alejal Carmen

Davao Del Norte

Motto: “Silence hurts more than

truth”

Religion: Roman Catholic

EDUCATIONAL BACKGROUND

Elementary: Ramon Magsaysay

Carmen Davao Del Norte

High School: Don Manuel A.

Javellana Memorial National High

School

Name: Lorrie Angel F. Telewik

Nickname: Gamay

Gender: Female

Age: 16 years old

Address: Prk. 9-B Alejal Carmen

Davao Del Norte

Birthday: December 13, 2003

Birthplace: Polymedic Hospital

Panabo City

Motto: ”Love Yourself first, before

anyone”

Religion: Roman Catholic

EDUCATIONAL BACKGROUND

Elementary: Ramon Magsaysay

Elementary School

High School: Don Manuel A. Javellana

Memorial National High School

Name: Ivan Jay B. Bague

Nickname: AJ

Gender: Male

Age: 16 years old

Address: Prk. 9-D Homeland subd. Dapco Panabo City

Birthday: November 16,2003

Birthplace: Zafra Hospital Panabo City

Motto: “Practice makes perfect”

Religion: Fundamental Baptist

EDUCATIONAL BACKGROUND

Elementary: Ramon Magsaysay Elementary School

High School: Don Manuel A. Javellana Memorial National High

School