Strategic Leadership Practices and Resource Allocation as Predictors of Bakery Operations Program Performance

Abstract

This study examined strategic leadership practices and resource allocation as predictors of Bakery Operations program performance in participating technical-vocational and academic institutions. It focused on leadership in terms of strategic planning, instructional supervision, stakeholder engagement, and decision-making and problem-solving, and on resource allocation in terms of tools and equipment, learning materials, laboratory and kitchen facilities, and budget utilization. The study employed a quantitative correlational research design using a validated questionnaire administered to Bakery Operations trainers and teachers. Data were analyzed through descriptive statistics, correlation, and multiple regression. Findings showed that leadership and resource support were important conditions in strengthening curriculum delivery, learner skill proficiency, program completion, and industry linkage. Resource allocation emerged as a stronger practical contributor to program performance, indicating the importance of adequate facilities, materials, and operational support in technical-vocational Home Economics programs. The study recommends the strengthening of instructional supervision, systematic resource planning, laboratory improvement, and industry partnership to enhance Bakery Operations program outcomes.