ROJO, SHEKAINA GWEN B., SANTOS IRISH MARIE B., STA. ROMANA
ANGELICA, TINAMBACAN EVA JOY L. The Effectiveness of In-House Training
Program on Kitchen Essentials On Hospitality Skills and Competencies Among
Hospitality Management Graduates. Undergraduate Thesis. Bachelor of Science in
Hospitality Management. Cavite State University – Bacoor City Campus, City of
Bacoor, Cavite. January 2025. Mr. Bryan E. Orias
The hospitality industry demands graduates with strong skills and
competencies to meet the evolving needs of the workforce. This study investigates the
effectiveness of in-house training programs on kitchen essentials in developing
hospitality skills and competencies among Hospitality Management graduates of
Cavite State University – Bacoor Campus. Grounded in Kolb's Experiential Learning
Theory, the study examines the influence of training resources, physical infrastructure,
and real-world application on key competencies such as communication, leadership,
technical knowledge, emotional intelligence, teamwork, and customer service.
A descriptive-correlational research design was employed, utilizing surveys to
collect data from graduates who participated in the training program. Data was
analyzed using statistical methods to determine the relationship between in-house
training and skill development.
Findings highlight that hands-on experience, adequate training resources, and
industry-aligned methodologies significantly enhance graduates' preparedness for the
hospitality industry. The study emphasizes the importance of structured in-house
training in bridging the gap between academic learning and industry expectations. It
concludes that continuous curriculum improvements and enhanced training facilities
can further strengthen graduates' competencies, ensuring their competitiveness in the
hospitality sector. 

This undergraduate thesis evaluates the effectiveness of an in-house training program on kitchen essentials in developing essential hospitality skills and competencies among Hospitality Management graduates of Cavite State University – Bacoor Campus. Guided by Kolb’s Experiential Learning Theory, the research examines how training resources, physical infrastructure, and hands-on application influence graduates’ development in communication, leadership, technical proficiency, emotional intelligence, teamwork, and customer service. Using a descriptive-correlational design, data were gathered through surveys administered to graduates who participated in the program. Findings reveal that experiential and resource-supported training significantly improves graduate preparedness for industry demands. The study underscores the role of structured, experience-based training in bridging academic learning with real-world hospitality practice and recommends continuous curriculum enhancement to maintain graduate competitiveness. 

Rojo, S. G. B., Santos, I. M. B., Sta. Romana, A., & Tinambacan, E. J. L. (2025). The effectiveness of in-house training program on kitchen essentials on hospitality skills and competencies among Hospitality Management graduates (Undergraduate thesis, Cavite State University – Bacoor City Campus, City of Bacoor, Cavite). Adviser: Bryan E. Orias.