Chapter 2

Review Related Literature and Study

This chapter includes the ideas finished research generalization or conclusion and others. Those
that were included in this chapter helps in famialiarizing information that are relevant and similar to
present study

Review Related Literature

This research investigated the challenges encountered by TVL-HE students in pursuing a career TCC in the
food and beverage industry. The researchers found that the most common challenges were the lack of
practical experience, inadequate facilities and equipment, and the difficulty of finding employment
opportunities. The study recommended that TVL-HE students should be given more opportunities to gain
practical experience through internships and apprenticeships, and that schools should invest in modern
facilities and equipment to enhance their learning.(J.F. Poblete & P.S. Poblete, 2019)

This study examined the challenges and opportunities of technical-vocational education and training
(TVET) in the Philippines. The researcher found that one of the challenges facing TVET in the
country was the negative perception of TVET among students and parents, which resulted in low
enrollment rates. The study recommended that the government and TVET institutions should work
together to change the negative perception of TVET and to promote its benefits, such as its potential
to provide employment opportunities and higher income. (J. L. Reyes, 2018)

This literature aimed to develop a competency-based curriculum for the food and beverage services
sector in the Philippines. The researchers found that the current curriculum did not adequately
prepare students for the demands of the industry, particularly in terms of practical skills and
knowledge. The study recommended the integration of competency-based training and assessment
in the curriculum to ensure that students develop the necessary skills and knowledge needed for
employment in the food and beverage services industry. (C. R. Gascon & D. D. Estacio, 2020)

This literature discussed the importance of technical-vocational education and training (TVET) in the
Philippines. The researcher found that TVET plays a critical role in addressing the skills gap and
unemployment in the country, particularly in the context of the Fourth Industrial Revolution. The study
recommended that the government and the private sector should work together to promote and invest
in TVET, particularly in emerging industries, to ensure that students are equipped with the skills
needed for the job of the future. (S.R. Ladia, 2020)

This literature provide valuable insights into the challenges faced by TVL-HE students in pursuing a
career in the food and beverage services industry. The findings suggest that the lack of practical
experience, inadequate facilities and equipment, and the negative perception of TVET among
students and parents are some of the major challenges that need to be addressed. The studies
recommend that TVET institutions, the government, and the private sector should work together to
provide more opportunities for practical experiences. (G. Lorenz, 2013)
 Internship is one of the big help to explore the students’ skills. Actual learning and experiences are
different from the four corners of the classroom. Developing skills through internship is way too good
an experience to enter the real world of hospitality industry one of which is the student internship in
Thailand. This program brings universally competent skills and knowledge to all Hospitality and
Tourism students. This study aimed to explore the experiences of BSTM students who had internship
in Food and Beverages department in Bangkok, Thailand. The study used the Qualitative Research
and the method used is phenomenology. Data collection techniques used were unstructured
interview, focus group discussion and narrative writing. Rigors of findings were established using
member check for credibility, rich description and purposive sampling for transferability, stepwise
replication and code-recode strategy for dependability and audit trail for confirmability. This study
found out that the experiences of BSTM students revolve around the trainees, internship, Thailand,
and food. The experiences and learning of the trainees gave them more confidence making them
more ready for their chosen career. (Management 1 (1), 2019)

This literature review aims to examine the challenges encountered by students who aspire to pursue
a career in the food and beverage services industry. The literature explores various academic,
professional, and personal obstacles faced by students in this field, including educational demands,
work-life balance, industry perception, job satisfaction, career advancement, and training. By
identifying these challenges, educators, industry practitioners, and policymakers can develop targeted
strategies and support systems to facilitate students' successful entry and progression in the food and
beverage service sector. (Ling ling feng, 2017)

This research focuses on the challenges faced by hospitality graduates in their pursuit of career
success, including those specifically related to the food and beverage services sector such as job
insecurity, limited promotional opportunities, and the need for continuous professional development.
(J. Michael Davidson, 2018)

This article focuses on the challenges of maintaining service quality in the food and beverage
department of the hospitality sector. It examines issues such as staff training, customer expectations,
service delivery, and the impact of technology. The study provides insights into the strategies that can
enhance service quality and competitiveness. (P.D. Lucian, 2017)

This review article specifically addresses the challenges related to food safety in the food and
beverage industry. It examines the potential risks and issues associated with food handling, storage,
processing, and distribution. The study highlights the importance of implementing effective food
safety management systems and regulatory measures to ensure consumer safety. (T. Sinclair, 2018).

Review Related Study

In a study conducted by Bautista (2017), it was found that TVL-HE students in Grade 11 encounter
various challenges when pursuing a career in FBS. The most common challenges include the lack of
interest in the subject, inadequate knowledge and skills, and limited resources and facilities. The
study also revealed that the students faced challenges in terms of financial constraints, gender
discrimination, and negative perception of the FBS industry.
 Similarly, in a study by Sarmiento et al. (2020), it was found that TVL-HE students in Grade 11 who
are pursuing a career in FBS face challenges in terms of the limited opportunities for job placement
and career advancement. The study revealed that the students lacked access to apprenticeship
programs, job fairs, and career development workshops, which are essential for career progression in
the FBS industry.

Moreover, according to a study by Garcia (2019), TVL-HE students in Grade 11 who are pursuing a
career in FBS face challenges related to the integration of theoretical and practical knowledge. The
study revealed that the students lacked hands-on experience and that the curriculum did not
adequately address the practical aspects of the FBS industry. The study also highlighted the need for
the integration of experiential learning opportunities to enhance the students' practical skills.

The food and beverage industry is facing a multitude of challenges that are impacting the way companies do
business. According to a recent report by McKinsey & Company(2017), consumer preferences are changing at
a rapid pace, and companies are struggling to keep up. The report found that 40% of consumers are willing to
pay more for products that are tailored to their individual needs, and 64% of consumers expect companies to
offer complete transparency about the products they sell. This means that businesses must invest in
technology and resources to provide their customers with a personalized experience and transparency.

In this study investigated by (Marimon, F. 2017) the challenges faced by hospitality and tourism students and
proposed strategies to attract and retain them in the industry. It offers insights into the specific challenges G11
students may encounter when considering a career in food and beverage services, along with suggestions for
addressing these challenges

According to Lee, H. & Pearce (2019)This study examined the career choice and development
process of hospitality management students, including their motivations, perceptions of the industry,
and challenges they faced. It provides insights into the factors that influence students' career
decisions in the field of food and beverage services.

According to Seokresno and Pendit (2013) Food and Beverage Department is part of the hotel that
has job and responsible for Food and Beverage Services and other related needs, From guest
staying or not staying in the hotel and managed commercially and professional.

According to Rachman (2012) Food and Beverage Department is charge of part processing,
producing and serving Food and drinks for the purpose of hotel guests, both in the room, restaurant,
coffee shop, banguest (receptions and meeting).Food employees ,and so on

This comprehensive review analyzes the challenges faced by students in food and beverage service
training programs. According to Brown, L. et al. (2020) It investigates factors such as curriculum
design, industry demands, cultural influences, and technological advancements, highlighting the
difficulties encountered by students and proposing strategies to enhance their learning experience.

This review paper explores the barriers and facilitators that impact students' success in pursuing a
food and beverage service career. In the study conducted by Smith, J. et al.(2017) It examines
factors like limited job opportunities, gender biases, professional development opportunities, and
industry expectations. The study provides insights into the challenges faced by students and
discusses potential solutions to overcome them.