Microsoft Word 2007 ichrie conference Proceedings Final-Final 06-06-07. doc

 
2007 Annual International CHRIE Conference & Exposition 
291
45 
Prioritizing problems
3.20 0.81 
46 
Supervising the work of others 
3.19 1.16 
47 
Taking reasonable job-related risks 
3.18 0.93 
48 
Identify problems 
3.18 0.88 
49 
Setting priorities 
3.18 0.99 
50 
Keeping up-to-date with external realities related to your company's success 
3.18 0.98 
51 
Adapting to situations of change 
3.13 0.97 
52 
Responding positively to constructive criticism 
3.07 1.13 
53 
Functioning at an optional level of performance 
3.04 1.12 
54 
Ability to work independently 
3.04 1.16 
55 
Listening attentively 
3.03 1.17 
56 
Responding to others' comments during a conversation 
3.03 1.17 
57 
Maintaining a positive attitude 
2.99 1.15 
58 
Functioning well in stressful situations 
2.99 1.20 
59 
Establishing good rapport with subordinates 
2.99 1.15 
60 
Identifying sources of conflict among people 
2.97 1.10 
61 
Relating well with supervisors 
2.97 1.07 
62 
Resolving conflicts 
2.96 1.07 
63 
Working well with fellow employees 
2.94 1.23 
64 
Gaining new knowledge from everyday experiences 
2.94 1.15 
65 
Understanding the needs of others 
2.91 1.24 
66 
Maintaining a high energy level 
2.90 1.14 
67 
Empathizing with others 
2.80 1.11 
Note. Scale: 1 and 2 = Non-program, 3 = Equally from program and non-program, 4 and 5 = Program. The following limits are used to interpret 
means: 1.00 – 2.49 = Non-program, 2.50 – 3.49 = Equally from program and non-program, 3.50 – 5.00 = Program. 
The third objective was to describe the relationships between HRM student work experience, internship, 
and self-perceived competence in employability skills needed in the hospitality industry. As displayed in Table 3, 
the skills moderately associated with the amount of the students’ work experience included: “using proper grammar, 
spelling, and punctuation” (
r
= .33) and “functioning at an optimal level of performance” (
r
= .30).