Acknowledgement

The group would like to acknowledge and extend our heartfelt gratitude for the people who helped us in finishing this Total Quality Management papers to our dearest Professor Mr. Sofronio “Toti” Dulay for giving us opportunity in making this TQM paper. For his advice, comments and suggestions.

Especially to our parents, they were the one who sent us in this University. Our friends who always there to help and support us. Our group mates who shared their ideas in making this paper meaningful.

We also want to acknowledge Far Eastern University because this school made us a better and mature person, and we learned many new things in this school, it serves this school for us as our second home.

And lastly but most especially to God who is always there to guide us in everything we do, we couldn’t make this without his guidance and made all things possible..

Table of Contents

Preliminaries

Title Page

Acknowledgement

Table of Contents

Content

Executive Summary

Introduction

Problem Statement

Major Problems

Minor Problems

Root Causes of the Problem

Fish Bone Diagram

Recommendation and Benefits

Implementation Plan

Survey Results

Appendix

Survey Results

      Major problems:

Advantages

It will be easy for the students to have the ingredients they need on the kitchen.

Inclusive in tuition fee is much better because all ingredients to be used in cooking will  never be a burden for students.

All seasonal ingredients that will be needed are always be available because the school will be  providing them.

Prices of ingredients will be the same because school will handle it.

No excess or extra expenses for students.

Freshness of ingredients and expiry dates are controlled.

Disadvantages

Student will lessen their marketing ability and knowledge of every ingredient to be used.

Students resourcefulness cannot be achieve laziness will be developed.

.

Students will become dependent instead of being independent in doing such task.

   Here’s the researchers recommendation regarding on providing ingredients on HRM

students at present the university doesn’t have a facility to provide the ingredients that

the student needed which is very time consuming they need to go outside just to buy

ingredients that they needed in Super Market.

    Most of the ingredients are available at the wet market which is not a good idea

because most of the students who are buying the ingredients are on their uniform

because they are buying the ingredients during their vacant period to maintain the

freshness of the ingredients so to avoid to get dirty they will just going to buy at Super

Market which will cost them a lot because they can’t ask for a discounts,

     In other Universities  they can provide the ingredients that the students needed

because they  have a facility who can provide them the ingredients that they are looking

student can save more time and avoid going outside the school premises just to buy

the ingredients that they are needed. By providing a mini store it will help also the

University  to be the first choice of the fresh graduate from high school and for those

who are planning to shift on the degree that they are taking. We all know that HRM has

a big population also in the University so the department need to think on  how to

improve the services that they can offer to the HRM students.

 As HRM students of FEU we have our concerns regarding some of the policies in our field. One of which is the problems being experience by me and my fellow HRM mates. Many of us are having problem regarding the buying of indgredients which will be used to our culinary class and bar management class. Most of us prefer that indgredients should already be provided by the school instead of individually buying them. Let me show you a list of some advantages if indgredients will be provided by the school.

Advantages:

1. Students will no longer spend much time in buying the indgredients neccesary for their next laboratory activity.

2.Their will be a uniform fixed price for the indgredients that will be provided to the students.

3. Some students tend to forget and not bring the necessary indgredients, if this school policy is approved this will no longer happen.

4.Many succesful culinary schools like the DLS- College of St. Benilde and the CCA( Center for Culinary Arts) are already having this kind of practice which for me for our culinary department to be succesful should follow a trend like this.

5.Complete and better indgredients will be provided to the students because the school itself will be the one doing the marketing for the students.

Disadvantages:

1. Students will know less about market prices because the school is the one who will be doing the marketing.

2.Students will not be practiced to do the marketing and not be familiar with the marketing plans.

As i have stated there is a lot more advantages if the school will provide for the indgredients and materials necessary for certain culinary class and barman class. And we the researchers will provide more facts that will prove that this policy is the best for HRM students.

Tali-Tubbies XD

TQM CONCERNS

Group 2 decided to come up with different concerns pertaining to our Course:

1. Programs/ Activities in HRM

• We talked about the programs of the HRM and we concluded that HRM lacks attention particularly in  programs and activities that would enhance the skills and abilities of the students in different areas of the Hotel and Restaurant Management. Although activities could lead to not focusing on the academics but then, we only want to emphasize that activities such as Baking Contest, Seminars in Food and Beverage, Seminars in Hotels and many more.

2. Facilities

• about the facilities, we observed that the facilities were not that broad enough for the students. Although we’re contented about it but of course we’re thingking of the long term. As graduating student, we were also concerned for the lower batch of HRM. 

3. Providing Market (ingredients for the students)

• About Providing Market, we also suggest that in our kitchen there should have a market.So that the students will not be rushing the supermarkets owr wet markets just to buy ingredients.

Group Officers:

Leader: JM Hermogino

Assistant Leader: Arbie Clare Flores

Secretary: Regine Pamela Legaspi

Treasurer: Nerwin de Guzman

Presentation Director: Raymond Cruz

Members: Jeska Buan and Gu Jia Liang

Group Directory:

Raymond Cruz (Leader)

09353700935

Retourism@yahoo.com

2054 Rizal Ave. Sta. Cruz Manila

Nerwin de Guzman ( Treasurer)

09053336175

nerwin.deguzman03@yahoo.com

Blk 41 Lot 1 Evergreen Village Bayumbong Novaliches, Caloocan City

Arbie Clare Flores (Assistant Leader)

09273813591

bieflores@yahoo.com

#0663 San Agustin Betis Guagua Pampanga

Jeska Buan (member)

09053640348

millerjeskamarie@yahoo.com

1241 Villaruel St. Tondo Manila

JM Hermogino ( Leader)

09275099400

j_hermogino@yahoo.com

G. Tolentino St. Sampaloc Manila

Gu Jia Liang (member)

09162666986

Donnyjialiang@yahoo.com

1396 Narcisa Rizal St. Tondo Manila

Regine Pamela Legaspi ( secretary)

09273109161

rejlegaspi@yahoo.com

20 D F Cruz St. Pasco Ave. Santolan Pasig City

Group Policies:

1. In presenting the powerpoint Raymond Cruz is in-charge.

2. meeting Place: SCHOOL ( pavillion) -nearest place for all

3. Attendance every meeting *There’s a penalty of “merienda for ka-group for every absent.”

4. FUND: collect money for the contribution in printing the drafts and outputs.

5. Every Group member will be given assigned tasks such as as researching and typing. The member should participate in submitting ON-TIME.

6. Late-Comers: incharge of printing the drafts/ outputs.

7. There should be envelope/ folder for the drafts/ outputs.

TQM TOPIC: PROGRAMS and/or ACTIVITIES in HOTEL and RESTAURANT MANGEMENT

TQM TOPIC OUTLINE:

1. Preliminaries

      a. Title Page

      b. Acknowledgment

      c. Table of Contents

2. Content

        Executive Summary

        Introduction

I. Problem Statement

    A. Major Problems

    B. Minor Problems

II. Root Causes

III. Fishbone Diagram

IV. Recommendation and Benefits

V. Implementation Plan

VI. Survey/ Results

3. Appendix

   A. Survey Results

   B. Reference

TQM Paper Outline:

• Powerpoint: designing and editing, Raymond Cruz and Gu Jia Liang
• Researching of data: Jeska Buan, Arbie Flores, Nerwin de Guzman, Regine Legaspi
• Editing of the researched data and information: JM Hermogino