Questionnaire

EVALUATION OF HRM FACILITIES AND EQUIPMENT OF ST. ANNE

COLLEGE LUCENA, INC. ACADEMIC YEAR 2017-2018

Name (Optional) ________________________________________________

Part I. Evaluation of HRM Facilities and Equipment of St. Anne College

Lucena, Inc.
Directions: Please evaluate the following HRM facilities and equipment by putting
a check mark ( ) on the space provided using the legend below.
Legend:
5 Excellent (E)
4 Very Good (VG)
3 Good (G)
2 Fair (F)
1 Poor (P)

E V G F P
A. Hot and Cold Kitchen
5 G 3 2 1
4
1. Space for students’ working area.

2. Working table per group of 5 to 7 students.

3. Management of drainage and grease traps.

4. Separate locker space for students.

5. Charts like the Recommended Daily Allowance
(RDA), Basic Food Groups, exchange list, and
height and weight table for Filipinos.

6. Food models in for easy reference.

7. Basic utensils and equipment for each group of

students working in the laboratory

8. Lights and ventilation of facilities and utilities.

9. Exhaust fans / hoods

10. Segregation of waste
11. Others, please specify : __________________
Legend:
5 Excellent (E)
4 Very Good (VG)
3 Good (G)
2 Fair (F)
1 Poor (P)

E VG G F P
B. Individual Units Kitchen/ Main Kitchen
5 4 3 2 1

1. Work counter(s)/ unit (s) (preferably made of

continuous, impervious materials such as
stainless steel).
2. Availability and maintenance of heavy duty gas
range.
3. Two-compartment sink (preferably stainless
steel).
4. Cabinets and drawers for the equipment.
5. Cooking/baking equipment and utensils.

6. Others, please specify : _________________

C. Bar Set – up/ The Hub E VG G F P

5 4 3 2 1
1. Complete set of bar stools.
2. Front bar with provision of long table for cocktail
mixing drills.
3. Under bar for tools and equipment.
4. Back bar.
5. Coffee machine for baristas.
6. Ice bin.
7. Maintenance of sink.
8. Others, please specify : __________________
Legend:
5 Excellent (E)
4 Very Good (VG)
3 Good (G)
2 Fair (F)
1 Poor (P)

E VG G F P
D. Commercial Kitchen For Quantity Food 5 4 3 2 1
Production/ The Hub ( Coffee Shop)

1. High pressure burners / 4 open top burners

2. Exhaust fans / hoods
3. Dinnerware and service for at least 40 people
4. Complete set of dinnerware, utensils, glassware
and service ware for at least 40 people for sit-
down service or buffet set-up

5. Tablecloths and linens for sit - down service or

buffet set-up
6. Chafing dish for buffet service
7. Chiller /freezer/ refrigerator for cold storage.

8. Complete set up of dining area for at least 40

people with corresponding tables and chairs.
9. Work tables.

10. Dry storage.

11. Others, please specify: _________________

Legend:
 5 Excellent (E)
4 Very Good (VG)
3 Good (G)
2 Fair (F)
1 Poor (P)

E V G F P
E. Hotel Suite Rooms
5 G 3 2 1
4
1. Single and double bed.
2. Furnishings and accessories (such as night
table with lamp, dresser, writing table and
clothes cabinet).

3. Complete linens (pillows, bed sheets, pillow

cases, bed covers, blanket) and towels.

4. Bathroom with complete amenities.

5. Existence of housekeeper’s cart/basket.

6. Television, telephone and sounds.

7. Others , please specify :___________________

F. Front Office/Travel Counter E VG G F P

5 4 3 2 1
1. Desks and counters

2. Filing cabinets

3. Telephone and communication facilities.

4. Waiting area for the accommodation of guests

5. Computer set-up

6. Others, please specify : _________________

Part II. Importance of the Facilities and Equipment to the HRM Students
Directions: Using the legend below, please put a check mark ( / ) on how you
perceive the level of importance of the HRM facilities and equipment to you as
HRM student.
Legend:
4 Highly Important (HI)
3 Important (I)
2 Least Important (LI)
1 Not Important (NI)

Use of HRM facilities and equipment for HI I LI NI

student performance: 4 3 2 1
1. Promotes a more interactive and easy way to
study.

2. Makes the classroom environment more

conducive to learning.

3. Makes the students more productive and

creative.

4. Motivates the students to learn and conduct

themselves.
5. Helps for familiarization of tools and equipment.

6. Improves the attendance and interest of

students in learning.

7. Makes the students competent in hotel and

restaurant operations.

8. Facilitates learning on proper customer service

and public relations.

9. Empowers students to compete globally.

10. Others, please specify : __________________

Thank You.