Development and validation of contextualized scripts for food and beverage services

There is a lack of standard and common scripts for Food and Beverage Services, and this has led to gaps in students' practical learning experiences, particularly in developing effective communication and customer service skills. This study, therefore, aimed to develop and validate contextualized scripts for Food and Beverage Services (FBS) to enhance the communicative competencies of Senior High School students undergoing National Certificate II (NC II) Training. Specifically, it identified the least developed communicative sub-competencies among students, determined the level of acceptability of the developed scripts in terms of content, format, presentation and organization, and accuracy and up-to-datedness, and created an output to address the least developed sub-competencies of the students. A developmental research design was utilized, involving 30 senior high school (SHS) students and 6 expert validators from the Technical Education and Skills Development Authority (TESDA) and the Department of Education (DepEd). Data analysis using frequency count, percentage, and mean revealed that students struggled with menu knowledge, guest interaction, and descriptive language. The developed contextualized scripts were rated in general and in terms of content, format, presentation and organization, and accuracy and up-to-datedness were all described as "Very Acceptable" by validators. These findings suggest that the contextualized scripts effectively address skill gaps and enhance industry readiness. With this, it is recommended that students and teachers integrate these scripts into practical learning experiences, school heads include them in TVL curricula, and DepEd consider expanding their use across technical-vocational programs. Future research may explore their long-term impact on employability and workforce integration.