Centro Escolar University An Undergraduate School Essays

Centro Escolar University An Undergraduate School Essays Centro Escolar University An Undergraduate School Essay Centro Escolar University An Undergraduate School Essay A Thesis Presented to Ms. E. Cajayon Centro Escolar University In Partial Fulfillment Of the Requirements for the Degree Bachelor of Science in Hotel and Restaurant Management by Vlairene J. BracamonteFerdinand Ken Banson Rynyll Dyx G. BernalAce H. Magat Edlloyd R. Panim CHAPTER I The Problem and Its Background Introduction Centro Escolar University is one of the schools that are supporting the program for operational improvement and this is the 7S.The 7S stands for Sort, Sweep, Systematize, Standardize, Safety, Security, and Self- Discipline. The common problems that are encountered by the students are time management, being disorganized, productivity, and attitude problem. Implementing the 7S to Centro Escolar University will be a big help on the students to improve. As it helps them apply the 7S in their attitude make them organized and improve everything they do. Implementation of 7S to the students will greatly improve the students’ problems.This can help them motivate to do things better and can boost their confidence. 7S is posted in every building in Centro Escolar University, this is to remind the students to practice and apply the 7S in everything they do. The researchers are future BSHRM graduates. They feel that 7S are very appropriate to their future career. In this reason why they were obliged to assess the knowledge and practices of 7S among third year HRM students of Centro Escolar University. Background of the StudyThis study is focused on 7S and if the third year HRM students know how to use 7S and if they are applying the 7S in their laboratory exercises and in their daily routine. The researchers have conducted the survey about the 7S by giving questionnaires to the HRM third year students. Statement of the Problem This study aimed to find out how do third year level Bachelor of Science in Hotel and Restaurant Management of Centro Escolar University implement and follow the 7S during laboratory exercises. Specifically, this study soug ht to answer the following questions: 1.What was the profile of the respondents in terms of: 2. 1. Name 2. 2. Age 2. 3. Gender 2. What are the practices of the third year BSHRM students with regard to 7S? 3. What is the knowledge of the third year BSHRM students with regard to 7S? 4. How do the respondents apply the 7S in their laboratory exercises? 5. What is the importance of 7S inside the laboratory? Objective of the Study The objective of the study is to know if the third year HRM students are applying the 7S in their laboratory exercises. Assumption of the StudyThis study is based on the assumption of the respondents that are truthful and honest in answering the survey questionnaire. At the end of the study, the readers will have knowledge about the importance of 7S. This study will also give information not only to the respondents but also to other students, employees, faculty staff, and future researchers. Significance of the Study This study will help the readers gain knowle dge about the importance of 7S. It will also help them to be organized on their daily work.This study will also be beneficial to the students, faculty members, and school employees. This can also help the future researchers; it will help them expand their knowledge about 7S practices and add more details on their future studies. Scope and Limitation of the Study The study is focused on the 7S and if the respondents applying it within the food laboratory. The number of respondents was limited to 40 persons only because the school only has 4 sections open from the third year HRM students. Conceptual framework InputProcessOutput Implementing the 7S being organize Proper time management * Students * Faculty Staff * Employee Survey questions about 7S Chapter II Review of Related Studies Foreign Literature â€Å"The goal and process of the first â€Å"S† is organization. The sort process distinguishes needed items from unneeded items and removes the latter. This process forces p eople to remove all items not currently needed for work, whether they are in the factory or in the office. It is initially the most difficult for people who are afraid to let go of parts, machines, and data just in case they may be needed in the future.However, red-tagging items allows workers to set aside and evaluate items and information in terms of their usefulness and frequency of use. The items and information are returned, stored elsewhere, sold, given away, or thrown away. Red tagging is best done in one target area at a time and within one or two days. When red tagging is completed, problems and annoyances in the workflow are reduced, communication between workers is improved, product quality is increased, and productivity is enhanced. † â€Å"Many believe that 5S is a must-have tool.For any of the tools in the toolkit for becoming lean quick changeover, total productive maintenance, mistake proofing, and so on 5S significantly helps in both the implementation and sustaining of improvements. The Gold Standard for 5S is that anyone should be able to find anything in their own workplace in less than 30 seconds, and anywhere else in the workplace in less than 5 minutes without talking to anyone, opening a book, or turning on a computer. 5S is the foundation for successful lean implementation. S is the tool to begin, support, and sustain the lean journey. † â€Å"The implementation team, typically consisting of supervisors and team leaders, is the next group to be trained. Requiring the same training as upper management plus training in team leadership, they should receive practical training through the implementation of pilot projects. A good approach is to carry out one pilot program under the leadership of the 5S advisor (a consultant or internal resource fully experienced in all aspects of 5S) and then to carry out a second one on their own.A program committee that includes the plant manager and some of the area workers should coordina te the preliminary work. Once the preliminary work is completed, plans describing implementation of the Five S campaign should be prepared and released. When the results are satisfactory, the program can then be launched company wide. † â€Å"5S  has been practiced amongst many Japanese companies for many years and it is unclear when and where it was started. I was certainly before the  Toyota Production System,  Total Productive Maintenance  and even before Total  Quality  Management had been developed.It had been practiced in many companies, long before this time. Initially, it was started as seiri-seiton, as a combination of two words which were easy to pronounce, and later it was more sophisticated by adding the other three words  to make it a more comprehensive concept. The words seiri-seiton was used commonly in non-manufacturing areas, such as in schools, where students  were told by the teacher to do seiri-seiton of their desk, books and notes.? The wo rds were also used commonly in the offices most to mean the arrangements of documents and personal articles. â€Å"My theory is that having a clean, tidy, well maintained and organized workplace is not another post war miracle, or a tool that consultants wheel in and claim to be revolutionary†¦it’s just common sense and part of fostering a  culture  of continuous  improvement. † Notes http://emsstrategies. com/dm103103article. html http://nz. kaizen. com/5s/where-did-5s-come-from. html Questionnaire Name:Yearamp;Sec: Age:Gender: Direction: 1. What do you mean by 7S? 2. How do you apply 7S in the laboratory? 3. How often do you sanitize your workplace in the laboratory? . How often do you wash your hands during laboratory? 5. What is mise en place? 6. Do you still follow mise en place? 7. How do you sanitize your workplace? 8. Are you practicing the 7S? 9. Are you implementing 7S even outside the campus? 10. How do you apply safety in the laboratory? CHAPTER 3 Methodology This chapter deals with research methods and procedure used in conducting the study. This includes the method of research, sampling technique, respondents of the study, questionnaire, validation of the questionnaire and statistical treatment.Method of Research used The researchers used the descriptive method of research. This is designed for the investigation to gather information about presenting existing condition, or simply the systematic process of gathering, analyzing and tabulating the information about prevailing conditions, practices, beliefs, trends, cause, and effect to make accurate interpretation of such data. This method was used because of its quality of representing and containing description. It is used to analyze data taken from the questionnaire answered by the respondents.This described the assessment of knowledge and practices of 7S among 3rd year BSHRM students of CEU Manila. Subject of the Study The subject of the study consisted of the 3rd year B SHRM students of Centro Escolar University Manila. The researchers used survey questionnaire in the collection of data gathered from the respondents. This is a list of research or survey questions asked to the respondents, and designed to extract specific information. The researchers distributed 40 survey questionnaires to selected third year level Bachelor of Science in Hotel and Restaurant Management.The data gathered were then tallied in a quantitative form and expressed in frequency and distribution. Validation of the Instrument The questionnaire was first presented to the research adviser for face validation as well as content validation. Statistical Treatment The researchers used Sloven’s formula as statistical treatment. The size of the sample and the size of the population were derived, by dividing population, by one and add the population multiplied by margin of error. The formula is shown as follows; Formula: Where: n = the size of the sample or respondents N= the s ize of the population e = margin of error