The level of perception of the ND/HRM students in the University of the Immaculate Conception in borrowing and returning procedure of kitchen laboratory materials

1

CHAPTER 1

The Problem and Background of the Study

Introduction

Processes provide a likely solution. In the broadest

sense, they can be defined as collections of tasks and

activities that together — and only together — transform

inputs into outputs. Within organizations, these inputs and

outputs can be as varied as materials, information, and

people. Common examples of processes include new product

development, order fulfillment, and customer service; less

obvious but equally legitimate candidates are resource

allocation and decision making.Tools and equipment are

things that are used to do the production in any business

easier, faster and convenient. A tool is any physical item

that can be used to achieve a goal, especially if the item

is not consumed in the process and equipments are the

necessary items for a particular purpose. It is one of the

most important element in a business or any establishment

including hotels and restaurants that needs faster

production to give customer satisfaction and gain profit.

2

(DA Garvin, 2012)

The University of the Immaculate Conception offer

courses that are useful to the society today and in the

future. It includes Hotel and Restaurant Management (HRM).

Since hospitality industry is a growing business nowadays,

many students chose to study BSHRM for some reasons like

employment, travel, or give service to people.

In this institution, University of the Immaculate

Conception, the administration (as the process) let the

students borrow tools and equipment and return it after

using. But a student cannot borrow unless he/she follows a

procedure or process in borrowing. The process as of A.Y

2013-2014, the student fill up a requisition form that would

make you write the tools and equipment you needed for a

period of time and make your teacher sign them after they

checked it and the student assistants will prepare them

before your laboratory schedule. While the process in

returning, you have to clean everything you have borrowed,

dry them and let the Student assistant check if you have

returned the same quantity or kind of tools and equipment

3

you borrowed. But there are some instances that a student

may lose or break their tools or equipment which will be

accounted to them and let them neither replace what they

have lost nor broke.

The researchers conducted this study in order to

provide a result about the level of perception of the UIC

ND/HRM students in borrowing and returning procedures of

kitchen laboratory materials which includes the problems

they have encountered during the processes. This study also

aims to provide possible and convenient system suggestions

that will be contributed by the respondents as well as the

researcher.

4

Statement of the Problem

The purpose of this study was to know the level of

perception of the HRM students about the process of

borrowing and returning laboratory materials.

To achieve this purpose, the following research

problems are stated:

1. What is the demographic profile of the respondent

according to:

a) sex; and

b) Year level?

2. What is the level of perception of the UIC ND/HRM

students in the efficiency of borrowing and returning

procedures of kitchen laboratory materials?

3. Is there a significant difference in the level of

perception of the UIC ND/HRM students in borrowing and

returning procedures of kitchen laboratory materials

according to:

a) Sex; and

b) Year level?

5

Hypothesis

H0: There is no significant difference in the level of

perception of the HRM students in the process of borrowing

and returning laboratory materials.

Significance of the Study

The result of this study was hoped to help the school

administration by suggesting an efficient process in

borrowing and returning tools and equipment from the

students who have experienced difficulty and those who have

not experienced yet. This study will also benefit the

following:

A. Students. This study will help the students follow

the policies and procedures in borrowing and returning

laboratory materials.

B. Teachers. This research will serve as a guide for a

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convenient school process for teachers especially to

those who handled subjects with laboratory.

C. University of the Immaculate Conception. This study

will give an idea on what the students think about the

current process and this research will help suggest a

process that they may adopt in the future.

Scope and Delimitation

This study concentrates on the level of perception of

the UIC ND/HRM students in borrowing and returning

procedures of kitchen laboratory materials. The researchers

will survey two hundred (200) ND/HRM students from the

University of the Immaculate Conception, Davao City alone,

50 students from first, second and third year students and

as well as 50 students in the ND department.

Conceptual Framework

Figure 1. The Figure below shows the relationship of

the different variables of the study.

Definition of Terms

Independent Variable

Level of perception

of the HRM students

Dependent Variable

Borrowing and

Returning Procedure

Sex, Year level

7

The researchers provided definitions of some words

mentioned in this study for the readers to understand the

terms correctly. And these are the following:

Borrowing. In this study, borrowing refers to the act

of receiving kitchen materials from the HRM department

temporarily, expecting for the students to return it.

Convenience. It is defined in this study as the

student’s easy way of borrowing and returning


Effectiveness. In this study, it is defined as the

current borrowing and returning process’ end result.

Efficiency. In this research proposal, it is the

measure of time and effort of the students gave in

borrowing and returning kitchen laboratory materials.

Equipment. It is defined as the supplies or tools

needed for a laboratory activity which is a requirement

for a particular subject such as ovens, gas ranges and

etc.

Kitchen. The kitchen in this study is the place where

ND/HRM students cook and prepare their recipes. The

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ND/HRM has two (2) kitchens: the HE and the main

kitchen.

Perception. It is defined in this study as the

student’s point of view.

Procedure. Defined as a series of actions taken to

borrow and return materials in the kitchen laboratory

materials to be followed by the students in University

of the Immaculate Conception.

Process. Defined as a series of actions or steps taken

in order to let the students borrow and return kitchen


Returning. In this study, it is defined as the act of

giving back the tools and equipment the students have

borrowed.

Student Assistant. Defined as a student scholar that is

helping/assists the students and teachers in the

university.

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CHAPTER II

Review of Related Literature

In this chapter, you will see the different related

literature and related studies which is relevant to the

research subject.

Kitchen tools include turners, spatulas, spoons,

cutters, forks, ladles and those other utensils that used in

the kitchen for the handling of food. In the past, such

kitchen tools have been completely of metal, wood or

plastic.

The plastic are more attractive than the metal ones and

easier to clean than the wooden ones. However, when to high

temperature they can lose their necessary rigidity. More

recently, such tools have been made with metal shank

connecting a plastic handle and a work end. Such tools have

better high rigidity. Unfortunately after repeated use the

connection between the shank and the handle work end can

become loose causing the tool to fail. Ideally kitchen tools

preferably should be able withstand the high temperatures

10

encountered in use in cleaning and they should be

attractive.

It also is important that if the tool in use encounters

high temperatures that the handle stay cool enough so that

it can be used. In addition, the exterior surface of the

tool be smooth and uninterrupted so that it doesn’t

accumulate food residue and the material of the outer should

be compatible with food and of a material approved for food

use. It would be advantageous to have kitchen tools having a

smooth uninterrupted outer plastic surface tools can

withstand the temperatures encountered in or cleaning

without losing their rigidity. (Ormson, T. J.. 2010)

11

A core prescription from the knowledge management

movement is that the successful management of organizational

knowledge will prevent firms from 'reinventing the wheel',

in particular through the transfer of 'best practices'. Our

findings challenge this logic. They suggest instead that

knowledge is emergent and enacted in practice, and that

normally those involved in a given practice have only a

partial understanding of the overall practice. Generating

knowledge about current practice is therefore a precursor to

changing that practice. In this sense, knowledge transfer

does not occur independently of or in sequence to knowledge

generation, but instead the process of knowledge generation

and its transfer are inexorably intertwined. Thus, rather

than transferring 'product' knowledge about the new 'best

practice' per se, our analysis suggests that it is more

useful to transfer 'process' knowledge about effective ways

to generate the knowledge of existing practice, which is the

essential starting point for attempts to change that

practice. (Newell, S., Edelman, L., Scarbrough, H., Swan,

J., & Bresnen, M. (2009).

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Process strategy is an organization's overall approach

for physically producing goods and services. Process

decisions should reflect how the firm has chosen to compete

in the marketplace, reinforce product decisions, and

facilitate the achievement of corporate goals. A firm's

process strategy defines its:

Capital intensity: The mix of capital (i.e., equipment,

automation) and labor resources used in the productive

process,

Process flexibility: the ease, with which resources can be

adjusted in response to changes in demand, technology,

products or services, and resource availability,

Vertical integration: The extent to which the firm will

produce the inputs and control the outputs of each stage of

the productive process, and

Customer involvement: The role of the customer in the

productive process. (Brian McWilliams, 2011)

Amanda Hesser describes how tools form a sort of

continuity in the ever transient domain of material objects

we transact in the kitchen. Cooking tools, as the durable

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objects that we take with us from place to place, or hand

down in a family (usually maternal) line, come to be

storehouses of memories which help tell stories of people's

lives. Annette Weiner speaks of 'inalienable possessions',

objects that, because of their association with social

memory and identity, are removed from the normal circuits of

commodity or gift exchange. While these objects are publicly

valued in the Melanesian societies where she worked, in

Western capitalist modernity such objects are often

discarded in the name of progress. Nadia Seremetakis,

speaking of this loss of memory as a condition of modernity,

suggests that such objects are consigned to the rare

'decommodified attic', which 'trip up the closures of public

memory, official history, and the idea of progress'. Memory

objects exist as testaments to previous social formations

and sensory regimes, which can 'trigger desires' in their

owners. (Sutton, D., & Hernandez, M., 2009)

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CHAPTER III

Research Methodology

In this chapter, the researchers presented the research

design, research subject and research instrument, and data

gathering procedures.

Research Design

The researchers used the descriptive correlation survey

method in conducting the study about the level of perception

of the UIC ND/HRM students in borrowing and returning

procedures of kitchen laboratory materials.

This research was designed to obtain information from

HRM students regarding their level of perception of the UIC

ND/HRM students in borrowing and returning procedures of

kitchen laboratory materials.

Research Locale

The setting of the study was at the University of the

Immaculate Conception, Main campus, HRM building,

Bankerohan, Davao City, specifically HRM students.

Research Subject

The level of perception of the UIC ND/HRM students in

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borrowing and returning procedures of kitchen laboratory

materials was the subject of this study in which the

students from the University of the Immaculate Conception,

Davao City, HRM students was the respondents.

Research Instrument

The instrument that the researchers used in this study

was the self-constructed questionnaire. The questionnaire

instrument consisted of two (2) parts as follows: the first

part contained the basic profile of the respondents which

includes name, sex and year level; the second part includes

the student’s level of perception in borrowing and returning

procedures of laboratory materials.

The table below is the description for the level

perception and mean level:

Level

of

Percept

ion

Description Mean

level

Interpretation

16

5 Strongly agree 4.50 -

5.00

The perception is very

high

4 Moderately agree 3.40 -

4.49

The perception is

moderately high

3 Neither agree nor

disagree

2.50 -

3.39

The perception is fair

2 Moderately

disagree

1.50 -

2.49

The perception is

moderately low

1 Strongly disagree 1.0 -

1.49

The perception is very

low

Statistical Treatment

Means, averages, and percentages. This method was used

as a statistical treatment to formulate analysis from the

grouped data of the survey questionnaire. By using the

frequency distribution table, the researchers can determine

and get the average of the demographic profile and in order

to know the level of perception of the respondents.

T-test. The t-test assesses whether the means of two

17

groups were statistically different from each other. This

tool was used to test the significant difference in the

level of perception of the UIC ND/HRM students in borrowing

and returning procedures of kitchen laboratory materials.

In accepting and rejecting the null hypothesis, a is

set .05 level of significance.

Research Respondents

The researchers conducted a survey to two hundred (200)

ND/HRM students from the University of the Immaculate

Conception, Davao City alone, 50 students from first, second

and third year students and as well as 50 students in the ND

department.

Data Gathering Procedures

We used the following procedures for gathering data and

information.

1. The researchers made a letter of permission

and signed by the research adviser that was

addressed to the management of the establishment

to conduct this study.

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2. The researchers conducted and distributed

survey questionnaires to the respondents for them

to answer.

3. The researchers gathered the survey

questionnaires that have been distributed to the

respondents.

4. After the gathering of the filled out survey

questionnaires from the respondents, the data were

subjected were tallied by the researchers.

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CHAPTER IV

Presentation of Data, Analysis and Interpretation of Result

This chapter shows the results, analysis, and

interpretation of the gathered data from the survey on the

Level of Perception of UIC ND/HRM Students in borrowing and

returning procedure of the ND/HRM Kitchen Laboratory

Materials.

Table 1

Profile of the Respondents in Terms of Sex

Sex Frequency Percent (%)

Male 57 28.50

Female 143 71.50

Total 200 100%

This table shows that 28.50% or 57 respondents were

male and 71.50% or 143 respondents were female

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Table 2

Profile of the Respondents in Terms of Year Level

Year Level No. of Respondents Percent (%)

Fourth Year 50 25

Third Year 50 25

Second Year 50 25

ND 50 25

Total 200 100%

This table shows that there were two hundred (200)

respondents which include fifty (50) ND students and fifty

(50) respondents in all year levels of HRM students

excluding first year.

Table 3

Level of Perception of the Students in Borrowing and

Returning Procedures of Kitchen Laboratory Materials

Item

21

No. Statements Mean DescriptiveEquivalent

1 Requisition must be submitted 3days before laboratory schedule.Late submissions will not beentertained.

3.83 Moderately Agree

2 There should be a group leader andassistant leader in every group.

4.55 Strongly

Agree

3 Only the group leader or theassistant leader is responsiblefor the requisition ofutensils/equipment.


4 Checking all the tools andequipment if it is complete and ingood condition should be donetogether with the studentassistant.


5 After checking and signing therequisition forms, the laboratorypersonnel or the student assistantare no longer responsible for theborrowed items.


6 Any complaint of the group afterchecking and signing therequisition slip will no longer beentertained.


7 The identification card of theleader should be given to thestudent assistant after receivingthe utensils.


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8 Only the leaders can enter thestockroom to choose thepresentation plate for theevaluation of their recipe.


9 Additional request or changing ofitems within the laboratory periodis not allowed or encouraged.


10 Students are obliged to cleantheir respective areas after usingthe kitchen.


11 Only the group leader or theassistant leader is responsiblefor the returning the itemsborrowed.


12 The returned items should be cleanand dry.


13 Inspection of each item should bedone by the student assistant withthe presence of the group leaderto find out whether the returneditems are still in good condition.


14 The group is obliged to replacethe broken or lost items beforetheir next laboratory schedule.


15 The identification card of theleader should be returned afterreturning/checking the utensilsand after the leader signed therequisition slip.


Mean 4.04 Moderately Agree

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This table shows the Level of Perception of the

Students in Borrowing and Returning Procedures of Kitchen

Laboratory Materials. Most of the students moderately agree

to the statement above because its mean level on every item

ranges to 3.40-4.49. The overall mean is 4.04 which have a

description of moderately agree. Therefore, the level of

perception of the ND/HRM students is moderately high.

Table 4

Test for the Significant Difference in the Level of

Perception of the Students in Borrowing and Returning

Procedures in kitchen Laboratory

Materials when Analyzed According to Sex

Sex Mean F-value p-value Decisionon Ho @0.05

Male 4.090.93 0.354 Accepted

Female 4.01

If p-value is least or equal to 0.05, Reject Ho

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Table 4 presents the significant difference in the


Returning Procedures of the Kitchen Laboratory Materials

when grouped according to sex. The level of Perception in

borrowing and Returning Procedures has a p>0.354 which means

that the null hypothesis is accepted. It implies that sex

does not significantly affect the level of perception of the

respondents.

Table 5

Test for the Significant Difference in the Level of


Procedures in kitchen Laboratory

Materials when Analyzed According to Year Level

Year Level Mean F-value p-value Decisionon Ho @0.05

Fourth Year 4.03

15.54 0.000 RejectedThird Year 4.26

Second Year 4.20

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ND 3.65If p-value is least or equal to 0.05, Reject Ho

Table 5 presents the significant difference in the


Returning Procedures of the Kitchen Laboratory Materials

when grouped according to year level. The level of

Perception in borrowing and Returning Procedures has a

p>0.000 which means that the null hypothesis is rejected. It

implies that year level does significantly affect the level

of perception of the respondents.

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CHAPTER V

SUMMARY, CONCLUSIONS AND RECOMMENDATIONS

This chapter presents the summary, findings,

conclusions and recommendations of the researcher from the

results obtained in the study. The results came from the

response of two hundred (200) students coming from the

ND/HRM department of the University of the Immaculate

Conception, Davao City. The identities of the respondents

will be kept anonymously for their own benefit.

Summary

The purpose of this study is to determine the Level of


Procedures of Kitchen Laboratory Materials. The respondents

of this study were asked with their demographic profile

which includes their age and sex. Then, they are given

statements that can determine their level of perception in

terms of the efficiency of the process in borrowing and

returning kitchen laboratory materials. And lastly, the

27

result of the survey was computed and has been interpreted

to know if there is a significant difference in the level of

perception of the ND/HRM students in borrowing and returning

procedure of ND/HRM kitchen laboratory materials.

28

Findings

1. There were 143 female

respondents and 57 male respondents.

2. There were a total of 200

respondents that includes 50 ND students and 50 per

year level of HRM students except first year students.

3. The respondents gave the

description moderately agree to almost all of the

statements given in the survey questionnaire.

4. The p>value of the Level of


Procedures of the Kitchen Laboratory Materials when

grouped according to sex is 0.354.

5. The p>value of the Level of


Procedures of the Kitchen Laboratory Materials when

grouped according to year level is 0.000.

Conclusion

1. The female respondents have a total of 71.50% in

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population and male has 28.50%. Therefore, female

respondents are dominant than male respondents.

2. The respondents have an equal percentage of 25%

when grouped according to year level.

3. The findings above shows that the respondents have

answered moderately agree to the statements in the

survey questionnaire. Therefore the level of perception

of the ND/HRM students in borrowing and returning

procedure of the ND/HRM kitchen laboratory materials is

moderately high.

4. Since the p>value of the Level of Perception of the

Students in Borrowing and Returning Procedures of the

Kitchen Laboratory Materials when grouped according to

sex is 0.354, therefore, the null hypothesis is

accepted.

5. Since the p>value of the Level of Perception of the

Students in Borrowing and Returning Procedures of the

Kitchen Laboratory Materials when grouped according to

year level is 0.000, therefore, the null hypothesis is

rejected.

30

Recommendation

The researchers recommend the following:

1. Make a further research on the subject matter

and survey on the entire or 100% of the population of

the ND/HRM department.

2. That the students be asked on what lacks on the

process of borrowing and returning kitchen laboratory

materials.

3. That the students should really be oriented on

the process of borrowing and returning kitchen


4. Provide printed materials on the ND/HRM

facilities (e.g. stockroom, laboratory custodian

office) that contain the policies and guidelines in

borrowing and returning procedure of the ND/HRM kitchen

laboratory materials in which it will serve as a

reminder for the students every time they request to

borrow the laboratory materials needed.

5. To conduct same study after three (3) years to

31

revise the policies and guidelines of borrowing and

returning procedure of laboratory materials so that the

result will not just be moderately high but be very

high or excellent.

32

APPENDICES

HRM Guide and Policies

Survey Questionnaire

Validation Letter

Validation Sheet

Personal Data

Pictures

33

ND/HRM BORROWING AND RETURNING POLICIES

Procedures and Policies1. The time for requesting of utensils starts at 7:30 am -

11:30 am and 1:00pm -4:00 pm from Monday’s to Friday’s and

8:00am - 12:00 noon on Saturday’s. The requisition must be

submitted 3 days before the laboratory schedule. Late

submission of requisition will not be entertained

2. There should be a group leader and assistant leader in

every group.

3. The group leader or assistant leader is responsible for

the requisition of utensils and equipment and cash

requisition slip for the ingredients. He/she is the

responsible for the submission of liquidation. The receipt

must be attracted to the liquidation form and must be

submitted after purchasing the ingredients or after the

laboratory period.

4. Before receiving the tools and equipment the leader or

34

one member of the group should check if all the items

requested are complete and in good condition. Checking

should be done together with the student assistants.

5. The group leader or assistant leader of the requesting

group should sign in the appropriate space in the

requisition forms to signify he/she received all the items

borrowed. The laboratory personnel or student assistants are

are not responsible anymore for the utensils after the

students received them. Any complaint of the group after

they had checked and signed the requisition slip will not be

entertained. The I.D. Card of the leader must be given to

the student assistant before performing the the laboratory

or other receiving the utensils.

6. Only the leaders of each group are allowed to enter to

the stockroom to choose the presentation plate for the

evaluation of the group’s recipe.

7. No more additional requests during laboratory.

8. After using the Working Area/Kitchen, the students are

obliged to clean their respective area.

Returning of Utensils

35

1. The group leader or assistant leader takes charge of

returning of the utensils and equipment in the kitchen. It

should be clean and dry.

2. The laboratory personnel or student assistant inspects

each items in the presence of the group leader to find out

whether the tools and equipment are still in good

conditions.

Breakages and Losses

If there are breakages or lost utensils during the returning

and checking period, the groups are obliged to replace the

broken/lost item before the scheduled signing of clearance.

(University of the Immaculate Conception, ND/HRM handbook)

36

LEVEL OF PERCEPTION OF UIC ND/HRM STUDENTS IN BORROWING ANDRETURNING PROCEDURE OF ND/HRM KITCHEN LABORATORY MATERIALS

QUESTIONNAIRE

Instruction: Answer the following and please check the cellthat corresponds to your level of perception in thefollowing statements.

Name (optional): Age: Sex: ( ) Male ( ) Female Year Level:

Legend:5 – Strongly Agree 2 – Moderately Disagree4 – Moderately Agree 1 – Strongly Disagree3 – Neither Agree nor Disagree

Statements 5 4 3 2 1

1. Requisition must be submitted 3 days beforelaboratory schedule. Late submissions willnot be entertained.

2. There should be a group leader and assistantleader in every group.

3. Only the group leader or the assistantleader is responsible for the requisition ofutensils/equipment.

4. Checking all the tools and equipment if itis complete and in good condition should bedone together with the student assistant.

5. After checking and signing the requisitionforms, the laboratory personnel or thestudent assistant are no longer responsiblefor the borrowed items.

6. Any complaint of the group after checkingand signing the requisition slip will nolonger be entertained.

7. The identification card of the leader shouldbe given to the student assistant afterreceiving the utensils.

8. Only the leaders can enter the stockroom tochoose the presentation plate for the

37

evaluation of their recipe.9. Additional request or changing of items

within the laboratory period is not allowedor encouraged.

10. Students are obliged to clean theirrespective areas after using the kitchen.

11. Only the group leader or the assistantleader is responsible for the returning theitems borrowed.

12. The returned items should be clean and dry.13. Inspection of each item should be done by

the student assistant with the presence ofthe group leader to find out whether thereturned items are still in good condition.

14. The group is obliged to replace the brokenor lost items before their next laboratoryschedule.

15. The identification card of the leadershould be returned after returning/checkingthe utensils and after the leader signed therequisition slip.

University of the Immaculate Conception

Fr. Selga St., Davao City

Nutrition and Dietetics/Hotel and Restaurant Management

July 3, 2014

Mrs. Florence Suarez, RND

Subject Teacher


Dear ma’am,

Praised be Jesus and Mary!

38

The researchers have chosen you as one of the expert to

validate our questionnaire for our research entitled Level

of Perception of UIC ND/HRM Students in Borrowing and

Returning Procedure of ND/HRM Kitchen Laboratory Materials.

We will be highly appreciative if you will write comments

and suggestions which we believe will greatly contribute for

the improvement of our interpretations. Attached is a sample

of our survey questionnaire.

Thank you very much for your cooperation and contribution to

this matter.

Sincerely yours,Shaira Mhel Insular

Kate Scarlett Mangune

Liezl Santillan

Rey Andrew Veloso

Noted By:

Mrs. Jessica M. Alfonso


Fr. Selga St., Davao City

Nutrition and Dietetics/Hotel and Restaurant Management

July 3, 2014

39

Mrs. Hannah B. Pareja, MBA

Subject Teacher


Dear Ma’am,

Praised be Jesus and Mary!

The researchers have chosen you as one of the expert to

validate our questionnaire for our research entitled Level

of Perception of UIC ND/HRM Students in Borrowing and

Returning Procedure of ND/HRM Kitchen Laboratory Materials.

We will be highly appreciative if you will write comments

and suggestions which we believe will greatly contribute for

the improvement of our interpretations. Attached is a sample

of our survey questionnaire.

Thank you very much for your cooperation and contribution to

this matter.

Sincerely yours,Shaira Mhel Insular

Kate Scarlett Mangune

Liezl Santillan

Rey Andrew Veloso

Noted By:

40

Mrs. Jessica M. Alfonso

Survey Questionnaire Validation Sheets

Direction: Indicate your rating of the items in the surveyquestionnaire by writing a check on the cells using thefollowing key:

5 – Excellent4 – Very Satisfactory3 – Satisfactory2 – Fair1 – Needs Improvement

Category Ratings1 2 3 4 5

The instruction/direction is clearly stated.The words used in each itemsare clear and understandable.The text of each item used isclear and readable.Each item conveys a single ideaor concept.The item provides the need ofinformation relevant to theresearch item.The items are congruent to thetheoretical construct of thestudy.The items are independent ofeach other.The items are wordedobjectively

41

The response options adequatelycover all significantalternatives.The anchors used areappropriate for theconstruction being measured.

Suggestions/Comments:

Validated by:

Mrs. Hannah B. Pareja, MBA

Date: July 3, 2014

Remarks: ( ) Recommended for admission

( ) Not recommended for admission

42

PERSONAL DATA

Name: Shaira Mhel Insular

Birthday: December 17, 1994

Birthplace: Koronadal City

Father’s Name: Ramel Insular

Mother’s Name: Rosario Insular

Occupation: Farmer

City Address: Purok Quezon Poblacion, Bagumbayan Street,

Koronadal City

Contact Nos.: 09302737099

E-mail Add: [email protected]

Name: Kate Scarlett Mangune

Birthday: March 2, 1995

Birthplace: Tagum City

Father’s Name: Jose Augosto D. Mangune

Mother’s Name: Precy Mangune

Occupation: Government Employee

City Address: Dapdap Street, Bermudez Plains Subdivision,

Apokon, Tagum City



43

44

Name: Liezl M. Santillan

Birthday: May 23, 1995

Birthplace:

Father’s Name:

Mother’s Name:

Occupation:

City Address:


E-mail Add:

Name: Rey Andrew Veloso

Birthday: November 30, 1991

Birthplace: Cotabato City

Father’s Name: Rodrigo Veloso

Mother’s Name: Anita Veloso

Occupation: Government Employee

City Address: Poblacion 1, Lebak, Sultan Kudarat



Documents

The level of perception of the ND/HRM students in the University of the Immaculate Conception in borrowing and returning procedure of kitchen laboratory materials