OLIVAREZ COLLEGE TAGAYTAY
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Managerial adversities in the restaurant sector of Tagaytay City: (Record no. 8267)

MARC details
000 -LEADER
fixed length control field 02407nam a22002537a 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20240411151937.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 221010b ph ||||| |||| 00| 0 eng d
040 ## - CATALOGING SOURCE
Original cataloging agency OCT
Transcribing agency OCT
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Angala, Angelo
240 ## - UNIFORM TITLE
Uniform title OCT - The GATEWAY
Medium Volume I
245 ## - TITLE STATEMENT
Title Managerial adversities in the restaurant sector of Tagaytay City:
Remainder of title An input towards building resilient leaders In the midst of pandemic
Statement of responsibility, etc. Angelo Angala, Mae Balasan, Princess Ann Jacosalem, and Renjo Peralta
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Tagaytay
Name of publisher, distributor, etc. Olivarez College
Date of publication, distribution, etc. 2021-2022
300 ## - PHYSICAL DESCRIPTION
Extent pages 8-33
500 ## - GENERAL NOTE
General note ABSTRACT<br/>Resilience is crucial for a system to be able to respond adequately to events of its magnitude (clemento, 2020). This study used descriptive research design to determine the managerial adversities in the restaurant sector of Tagaytay City: An input towards building resilient leaders in the midst of pandemic. Respondents are chosen with the use of Quota Sampling and Purposive Sampling. The respondents are selected restaurant managers located in Tagaytay City. Majority of the respondents are ages 28-32 and 33-37 years old, majority of the respondents are female. The respondent’s length of years in the position/designation and length of service in the organization are both 4-7 years. Determining the level of workplace adversities experienced by the managers in terms of Emotional Adversity, some of the employees experience a high level of adversity when it comes to turn over, kitchen staff, dining staff, training of employees, employee’s schedule, and health safety standards. Physical Adversity, the respondents are having a low-level adversity but<br/>some of the employees experienced pain due to the nature of work. And financial adversity the managers experience a low-level of adversity. Competent employees are a critical success factor to business organizations (Pelit et al., 2011). Managers need to hire more skilled professionals to do work with a heart. The recommendation for further research is to create a simulated test training<br/>program to identify the level of restaurant manager’s adaptive performance in response to COVID19 pandemic.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Resiliense
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element COVID-19 pandemic
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Adversities
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Restaurants
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Angala, Angelo
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Balasan, Mae
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Jacosalem, Princess Ann
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Peralta, Renjo
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Continuing Resources
Suppress in OPAC No
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Home library Current library Date acquired Date last seen Uniform Resource Identifier Price effective from Koha item type
    Dewey Decimal Classification     Olivarez College Tagaytay Olivarez College Tagaytay 04/11/2024 04/11/2024 https://drive.google.com/file/d/1rfoflTylBPBBYdeaxYsX87iQ3PrmU84O/view?usp=sharing 04/11/2024 Continuing Resources