ORAL COMMUNICATIVE COMPETENCE OF SECOND YEAR HOTEL AND RESTAURANT MANAGEMENT STUDENTS IN THE UNIVERSITY OF THE IMMACULATE CONCEPTION

Danilo  G. Baradillo,

ORAL COMMUNICATIVE COMPETENCE OF SECOND YEAR HOTEL AND RESTAURANT MANAGEMENT STUDENTS IN THE UNIVERSITY OF THE IMMACULATE CONCEPTION

Abstract:

Communication is a prime function of language. Oral communicative competence in the English language is an advantage particularly in service industries requiring people interactions, such as in hotel and restaurant trade. This study was conducted to determine the level of oral communicative competence in terms of voice production, pronunciation, mechanics and content of the University of the Immaculate Conception (UIC) Hotel and Restaurant Management (HRM) students, as a basis for intervention program. This study employed descriptive design with a validated researcher-made questionnaire to measure oral communicative competence of the 45 students purposively chosen. The results revealed that the respondents’ level of oral communicative competence is average for all specified parameters. ANOVA revealed no significant difference (p > 0.05) between all communicative competency parameters among the respondents when grouped according to their first language, economic status and average grades in English subjects. The study recommends the revision of English 4 (Speech and Oral Communication) syllabus as an intervention program.