Satisfaction with Kitchen Facilities and Dynamics in

Relation to the Performance of Hospitality Management

Students.

CHAPTER ONE

RATIONALE

In the realm of hospitality management, the kitchen

serves as a crucible for future professionals. The

relationship between satisfaction with kitchen

facilities and dynamics and the performance of

hospitality management students at Davao Central

College (DCC) remains unclear. This gap hinders the

institution's ability to effectively meet student needs

and prepare them for success in the hospitality

industry. Therefore, there is a need to investigate

this relationship to identify factors influencing

student satisfaction and performance, thereby informing

interventions to enhance educational outcomes and

industry readiness.

Our research at DCC delves into how students'

satisfaction with kitchen facilities influences their

performance. This exploration is vital for refining

education, aligning with industry demands, enhancing

engagement and retention, ensuring quality, bolstering

the local talent pool and contribute to the region's

hospitality industry growth.

OBJECTIVES OF THE STUDY

This study aims to:

a) To assess the satisfaction levels of hospitality

management students at Davao Central College (DCC)

regarding kitchen facilities and dynamics.

b) To explore the relationship between student

satisfaction with kitchen facilities and their

performance in hospitality management courses.

c) To examine the impact of satisfaction with kitchen

facilities on student engagement within the

hospitality management program.

d) To provide recommendations for improving kitchen

facilities and dynamics at DCC based on the

findings of the study.

e) To contribute to the enhancement of educational

practices, industry relevance, and community

development within the field of hospitality

management through empirical research and

evidence-based interventions.
THEORETICAL THEORY

This research is based on Victor Vroom’s Expectancy

Theory, which proposes that individuals are motivated

to act in a certain way based on their beliefs about

the outcomes of their actions and the value they attach

to those outcomes. (Vroom, 1964). In the context of the

study, this theory suggests that students will be more

satisfied with kitchen facilities if they believe that

these facilities pose an atmosphere where the students

can maximize the learning capabilities, thereby

contributing to the success of the learner (Porras,

2015) leading to better job opportunities or career

advancement in the hospitality sector.

By applying Vroom's theory, the study can explore how

students' expectations, perceptions of the value of

their education, and beliefs about the outcomes of

their efforts influence their satisfaction with kitchen

facilities and dynamics, as well as their academic

performance. This theoretical framework provides a

comprehensive understanding of the motivational factors

driving student behavior and can inform strategies for

enhancing student satisfaction and performance in

hospitality management education.

CONCEPTUAL FRAMEWORK

 Kitchen Facilities
a. Space
b. Tools and
Equipment
c. Utensils and Students’ Performance
Storage Rooms on the following:
Student’s  Dynamics
Satisfaction a. Faculty  Knowledge
Levels Personality and  Skills
Competence  Attitude
b. Personnel  Personality
Assistance and
Capabilities
c. Budget
Appropriation
and Release

SIGNIFICANCE OF THE STUDY

This study has significant benefits to the following:

Administration, Students, Teachers, Parents and to the

Future Researchers.

 For Administrations, can utilize the findings to

enhance the quality of educational facilities and

allocate resources effectively, ensuring an

optimal learning environment. For students,

understanding the correlation between facility

satisfaction and academic performance offers

valuable insights into the importance of practical

 resources in their education, empowering them to

advocate for improvements and engage more actively

in their studies.

 For teachers, they can tailor their teaching

approaches to better address student needs,

ultimately leading to improved learning outcomes.

 Parents, armed with insights from this study, can

make informed decisions about their children's

educational journey, ensuring they receive the

best possible education.

 For future researchers, this research serves as a

foundation in hospitality management education,

driving continuous improvement and innovation in

the field.

SCOPE AND LIMITATIONS OF THE STUDY

This study will specifically examine the satisfaction

levels of hospitality management students enrolled at

Davao Central College regarding the kitchen facilities

and dynamics within the institution. It will delve into

the condition and functionality of kitchen equipment,

the cleanliness and organization of the kitchen space,

as well as the dynamics of teamwork, communication,

leadership, and problem-solving skills among students

working within this environment.

The research will involve students from various levels

of the hospitality management program, including

freshmen, sophomores, juniors, and seniors. Data

collection methods will solely rely on structured

surveys administered to the students.

However, the study's scope is limited to Davao Central

College and may not be applicable to other

institutions. Additionally, it will focus solely on

hospitality management students, excluding those from

other programs. The assessment of satisfaction will

rely on subjective perceptions of the students, without

accounting for external factors that may influence

their views. Moreover, while correlations between

satisfaction levels and academic performance may be

explored, the study will not directly investigate

academic outcomes. Finally, the research will not be

addressing financial or logistical considerations

related to enhancing kitchen facilities and dynamics.

DEFINITION OF TERMS

 Dynamic - the phenomenon of student-teacher

interaction within the kitchen laboratory setting.

 Hospitality Management - Hospitality management

involves applying strategic thinking, innovation,

 financial and transactional acumen, and a passion

for service to the business of making guests or

customers feel welcome.

 Kitchen facilities - commercial-grade kitchen

items, which include but are not limited to

conveniences like sinks, counters, ovens,

griddles, grills, microwaves, and dishwashers.

 Satisfaction level - the feeling of pleasure or

contentment that students experience when their

expectations of the facilities and dynamics have

met or exceeded their desired performance

 Students Laboratory - refers to the school's hot

and cold kitchen equipped with tools, instruments,

and resources specifically designed for students

to safely and efficiently prepare, cook, and serve

dishes and drinks

 Students' performance - is the measurement of

student achievement across various academic tasks