Perceived Skill Gaps among Students Due to Reduced Onsite Laboratory Activity
Zarny Zaragoza, Barnard Maraon, Eddie Bucal3, Jenny Unico
https://orcid.org/0000-0003-3269-94961, https://orcid.org/0000-0003-1827-26562, https://orcid.org/0000-0002-2419-00863, https://orcid.org/0000-0002-6665-39824
zarnyliberatozaragoza@gmail.com1, bjm_barnz@yahoo.com2, bucaleddie@gmail.com3, unicoj14@gmail.com4
College of International Tourism and Hospitality Management
University of Perpetual Help System DALTA Molino
Salawag-Zapote Road, Molino 3, Bacoor City, Cavite, Philippines
DOI: https://doi.org/10.54476/ioer-imrj/399912
ABSTRACT
This study investigates skill gaps in the College of International Tourism and Hospitality Management due to reduced onsite laboratory classes during the COVID-19 pandemic. Significant correlations reveal interventions needed in specific courses, while students in Tourism Management report positive responses to virtual learning opportunities. Data from 65 respondents were gathered using a researcher-made survey. Descriptive methods and statistical analyses, including weighted mean and Pearson correlation, were employed to examine the research objectives. The study emphasizes the importance of hands-on experiential learning in Tourism and Hospitality programs and proposes guidelines to address skill gaps effectively. Further research is recommended to support identified gaps, expand to other programs, enhance guidelines, and explore technology for remote laboratory activities.
Key Words: COVID-19, Online classes, Distance Learning, Laboratory, Instruction, perceptions of online learning, education during COVID-19, blended learning, Hospitality Education