https://hdl.handle.net/20.500.12852/1382 2026-04-13T19:13:15Z https://hdl.handle.net/20.500.12852/2114 Pawikan on FB: Facebook as a source of information on the current state of sea turtles in the Philippines with an emphasis on mortality Superio, Daryl; Luceño, Myrna T.; Bendalian, Maria Venessa T.; Yap-Zerrudo, Anna May; Ciriaco, Joel A.; Estante-Superio, Erish Five of the seven species of pawikan (sea turtles) are found in the Philippine seas. These are Olive ridley turtle (Lepidochelys olivacea), Hawksbill turtle (Eretmochelys imbricata), Green sea (Chelonia mydas), Loggerhead turtle (Caretta caretta), and Leatherback turtle (Dermochelys coriacea). All of these are threatened species due to predation (animals and humans), climate change, harvesting of eggs, juveniles and adults, bycatch, and habitat degradation. Thus, to protect the species, several laws, policies, and programs have been passed and implemented by the Philippines government since 1979 (Marine Wild Fauna Watch of the Philippines (MWFWP), 2014). However, despite the efforts to protect the pawikan, reports about dead sea turtles due to various causes are becoming frequent than ever. Furthermore, public posts on Facebook about dead pawikan by private individuals are increasing. On the other hand, data on the mortality causes of sea turtles remain scarce as of the moment. Hence, to provide additional data, this study was conducted. Conference paper 2020-01-01T00:00:00Z https://hdl.handle.net/20.500.12852/1802 An assessment of the viability of marine protected areas in the Province of Iloilo as ecotourism destinations Hisuan Jr., Armando The focus of this study is the Marine Protected Areas in the coastal municipalities and islands in the southern and northern parts of the province of Iloilo. They are among the most popular tourist destinations, and we are losing sight of what nature conservation is all about. Our laws have become dangerously focused on protected areas, but rarely consider what they are supposed to achieve. One result is that biodiversity is declining almost everywhere while protected areas expand slowly. As a result of their distinctive environment or ecology, marine protected areas have attracted tourists but with small area, insularity and often lack of resources. The Assessment of Viability on Marine Protected Area in the Province of Iloilo as ecotourism destinations was conducted in eight (8) municipalities : Ajuy, Banate, Batad, Carles, Concepcion, Estancia, Miagao and San Joaquin. Two variants of data collection: Focus Group Discussion (FGD) and Self-Administered Survey [using adapted Management Evaluation Analysis Tool (MEAT) (SA)] were employed. The study uses Statistical (employed Descriptive Statistics using frequencies mean, ANOVA and T-test) and for Qualitative (using themes) Analysis. The study involved 1,080 respondents. In general, the Assessment of MPA's in the province scored 72.10 pts with an equivalent percentage of 86% in the management focus, though it did not meet some of the criteria in the MEAT. At least, most of the threshold had been reached within a rating of 65.8% - excellently managed MPA's which means it is viable as Ecotourism Destinations and that the management should focus on improving the Information, Education Communication (IEC) activities, monitoring and evaluation. The reasons that made MPA viable as ecotourism destinations are the following: most MPA's are established, strengthened, sustained and more are needed to be institutionalized. Also the patterns or themes that emerged in the Focus Group Discussion were the following; Passion vs. Necessity, Ideals vs. Reality, Political Will vs. Personal Interest, Sustainability vs. Viability, and Different sites unique surprises. Abstract only 2017-01-01T00:00:00Z https://hdl.handle.net/20.500.12852/1796 Client satisfaction among hometels in state universities and colleges in the Province of Iloilo geared toward facilities upgrading Luceño, Myrna T. This descriptive study was undertaken to determine the level of satisfaction of clients among hometels in State Universities and Colleges in the Province of Iloilo. This descriptive study utilized a one-shot design which used a modified questionnaire based from the Department of Tourism National Accommodation Standards in Hotel, a survey questionnaire of 4-point Likert Scale. T-test and One-Way ANOVA at 0.05 was used to find out the significant difference. The result revealed that the clients were satisfied with the physical structure in terms of arrival and departure, safety and security as well as with the bathroom of the hometels; on the other hand the respondents were dissatisfied with the entrance/exit and parking area, reception area, public areas, rooms, food and beverages services and amenities and services. Also, the results showed that there were no significant difference on the level of clients satisfaction in all variables stated except for the length of stay on the area of food and beverages. Since lodging plays an important role in the hospitality and tourism industry for people who travel and stay away from home for more than a day, delivering of quality service to ensure their satisfaction and gain their loyalty and subsequently repeat business. As a result, the administrators, management and other stakeholders need to consider the upgrading of all the structures, facilities, amenities and services of the hometels in the State Universities and Colleges (SUC's) in the Province of Iloilo to improve. This is not only for the benefit of the guests/clients who will be staying with them, but it will serve as a training venue as well for the students. Abstract only 2017-01-01T00:00:00Z https://hdl.handle.net/20.500.12852/1544 Effectiveness of the competency standards of food and beverage services NC II training in the performance of certified passers in Western Visayas Moreno, Raymund B. According to the Philippine Department of Tourism (2003), industry practitioners complain of the hospitality graduates whose knowledge and skills are inadequate that six month industry immersion is necessary industry knowledge to immediately fill the rank and file positions of the industry. There are large discrepancies between formal training and employer demands in the hospitality industry and underscores the direct link to education in the fact it was discussed in the 2004 Annual COHREP Convention, that the problem of the Bachelor of Science in the Hotel and Restaurant Management (BSHRM) graduates nowadays is that they lack competencies needed for the profession. According to the Philippines Department of Tourism(2003), industry practitioners complain of the hospitality graduates whose knowledge and skills are inadequate that six month industry immersion is necessary industry knowledge to immediately fill the rank and file positions of the industry. Hospitality education must now redefine their curricular focus to meet the perceived needs of the industry. Hospitality education needs to research and then formalize a curricular response to the dynamic nature of today’s hospitality industry. Thus, an industry based research focusing on a demand driven system to be able to produce competent industry recognized graduates ready for the workplace. To answer the concern and issues between what is taught in the school and what is needed in the industry/workplace, President Gloria Macapagal Arroyo has launched, through Executive Order No. 358 entitled, “To Institutionalize a Ladderized Interface Between Technical-Vocational Educational and Training (TVET) and higher Education (HE) in September 15, 2004 which mandates TESDA and CHED to develop and implement a unified national qualifications framework that establishes equivalency pathways and access ramps for easier transitions and progression between TVET and higher education. The Philippine National Qualifications Framework (PNQF) qualifications will be consistent nationally benchmarked to ensure confidence from national and international stakeholders. The competency standards in the CMO No. 30, 2006, include (1) skill, competencies and the personal qualities and (2) professional and specific competencies. The specific profession upon the completion of the program includes, entry-level jobs and advance office positions, which are supervisory in the nature. The curriculum outline for the BSHRM comprises fifty-one (51) units of General Educations Courses, twenty one (21) units business Core, twenty-two (22) units Tourism Core, thirty-six (36) units Specialized Subjects which are further broken down to required major subjects and free professional subjects, and seven (7) units of Practicum. The required major subjects are banquet function catering services procedures, housekeeping procedure, food and beverage control systems. TESDA has already developed Training Regulations (TR) for the procedural subjects however; TESDA has no existing TR’s for the management and control subjects which are generally offered on the third year of schooling considering that it falls under the Higher Education. It is on this premise that the researcher chose to determine the effectiveness of the competency standards of Food and Beverage Services NC II training in the performance of certified passers and enhance policy inputs in the existing Food and beverage Services NC II Training. Research Locale The locale of the study was focused on the Western Visayas Region 6 which composed of five provinces like, Aklan Antique, Capiz, Iloilo and Negros Occidental. Each Province has TESDA training centers and TESDA provincial office that caters the trainees for different qualifications in respected area of competency. The TESDA provides Training Regulations (TR) for the competency standards of the industry workforce. Through the years, the implementation of TESDA Ladderized program is the word of mouth of the Industry and private and public Institutions. Essentially, the Ladderized System caters to the multitude of Filipinos who can not afford a College Education, or complete Technical-Vocational Education and Training courses, and enter Job Platforms that will provide ladders of competencies, allowing them to rise to College Degree Programs or up to the optimum levels of individual achievement. The Philippine Government believes that through the assessment of industry practitioner, the quality of services of the employee wills maintain. The Oversight Commissioner on Ladderized Education, Dr. Nona S. Ricafort, further mentioned that, the revised programs objective is (1) to produce graduates that will manage to survive in the borderless economy. (2) to develop a curriculum that is market-driven in terms of content and structure rather than supply-driven. (3) to develop a curriculum that is responsive to the needs of the industry with the emphasis on the competencies. And (4) to produce a curriculum that complies with the international standards and practices particularly the general Agreement on Trades and Services (GATS) of the World Trade Organization. Statement of the Problem This study was conducted to determine the effectiveness of the competency standards of food and beverage services NC II in the performance of certified passers in Western Visayas. Specifically, this study sought to answer the following questions: 1. What is the profile of the certified Food and Beverage Services NC II passers and their employers in terms of: 1.1 Educational Attainment; 1.2 Employer; 1.3 Job Position/Rank; 1.4 Monthly Salary; 1.5 Place of Employment; and 1.6 Length of Service. 2. How effective is the competency standards of Food and Beverage NC II as rated by the certified passers and their employers in terms of : 2. 1 Basic Competencies; 2. 2 Common Competencies; and 2. 3 Core Competencies 3. Is there a significant difference between the ratings of the certified passers and their employers? 4. What are the issues and concerns on the Food and Beverage Services NC II training? 5. What are the issues and concerns on the conduct of competency assessment? 6. Based on the findings, what policy inputs can be proposed to strengthen the existing competency standards of Food and Beverage Services NC II training? Introduction and statement of the problem 2010-01-01T00:00:00Z