1.

Abstract:

1.1 Summary

This study was designed to assess the adequacy of cooking tools and equipments of

BSHRM laboratory in Tagoloan Community College in relation to speed of delivery. In the context,

the study sought to answer the following aspect of the problem: [1] the profile of respondent in

terms of age, sex and year level; [2] the level of adequacy of the cooking tools and equipments

in terms of cooking equipments, cooking tools and cooking utensils; [3] the level of speed of

delivery in terms of promptness, delivery schedule, and care in handling and [4] the significant

relationship between the adequacy of cooking tools and equipments of BSHRM laboratory in

Tagoloan Community College in relation to speed of delivery considering their age, sex, and year

level.

1.2 Methodology

The method used was descriptive research. The study was conducted at the

different year level of BSHRM students of Tagoloan Community College held their survey.

A total of 192 students served as the respondents. The subjects of the study were the

HRM students who used the cooking tools and equipments in the HRM laboratory of TCC.

The researchers personally administered the questionnaire to the respondents.

Appropriate instructions were given before the respondents answered the items.

1.3 Finding

The finding of the study is summarized as follows:

1. The result of the study showed that most of the respondents belonged to 19-22 years old

age bracket with 107 respondents (55.73%) while 3 respondents (1.56%) belonged to the

age bracket of 27 and above. Majority were females with accounted to 123 (64.06%) and

shows that 68 (35%) of the respondents are from the second year level.
 2. The HRM students rated the level of adequacy of cooking tools and equipments in terms

of cooking equipments, cooking tools and cooking utensils as follows adequacy of cooking

equipments shows the number 9 garnered the highest frequency of 8 with the percentage

of 32; however, numbers 2, 4, 5, 6, 7, and 8 in cooking equipments got the lowest

frequency of 1 with the percentage of 4, adequacy of cooking tools shows that number 3

garnered the highest frequency of 21 with the percentage of 29.58; however, numbers 2,

6, 7, 8, 9, 12, and 13 in cooking tools got the lowest frequency of 1 with the percentage of

1.41, adequacy of cooking utensils shows that number 18 garnered the highest frequency

of 215 with the percentage of 67.40; however, numbers 1, 4, 10, 12, 13, 14, and 15 got

the lowest frequency of 1 with the percentage of 0.31.

3. There was no significant relationship on the adequacy of cooking tools and equipments of

BSHRM laboratory in Tagoloan Community College in relation to speed of delivery when

the respondents were grouped according to age and sex.

4. When the respondents were grouped according to year level. A significant relationship is

existed in the adequacy of cooking tools and equipments.

1.4 Conclusion

Based on the findings, the following conclusions are drawn. Majority of the respondents

were females ranging from 19-22 years old under second year level. Speeds of delivery in terms

of promptness with the general average interpretation of agree; delivery schedule with the general

average interpretation of agree and care in handling with the general average interpretation of

agree. There was no significant relationship on the adequacy of cooking tools and equipments of

BSHRM laboratory in Tagoloan Community College in relation to speed of delivery when

respondents were grouped according to age and sex, and there is a significant relationship

existed when respondents were grouped according to year level.

 7.5 Recommendation

Based on the finding and conclusion of the study, the following recommendations are

presented.

1. The school must provide cooking equipment which is the electronic thermometer in the

HRM laboratory.

2. The school should provide cooking tools which is skimmer in the HRM laboratory.

3. The school should provide cooking utensils which is meat thermometer in the HRM

laboratory.

4. There should be enough cooking tools and equipment in the HRM laboratory so that

cooking laboratory activities is done without being hurried.

5. There must have enough cooking tools and equipment in the HRM laboratory so that

student’s laboratory activities are done on time.

6. The cooking tools and equipments in the HRM laboratory should be in good working

condition.