| 000 -LEADER |
|---|
| fixed length control field |
02301nam a22002897a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20190716123526.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
190416b xxu||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
University of Cebu- Banilad |
| Transcribing agency |
University of Cebu- Banilad |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Manayaga, Leean L. |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Development of plicate conch (strombus labiatus) into various international dishes / |
| Statement of responsibility, etc |
Leean L. Manyaga [and three others]. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Cebu City : |
| Name of publisher, distributor, etc |
University of Cebu, |
| Date of publication, distribution, etc |
2018. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
iv, 72 leaves: |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| Carrier type |
volume |
| 501 ## - WITH NOTE |
|---|
| With note |
Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu- Banilad, 2018. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
Summary: The Plicate Conch is small spiral seashells mostly found in Cordova, Lapu-Lapu City, Cebu. The objective of this study is to develop rogan josh, bulgogi and cowboy chili using plicate conch as the main ingredient. General acceptability of the developed products using plicate conch based on its sensory attribute; appearance, texture, taste, and aroma was also determined. This study used the experimental research design using the researcher- made questionnaire to test the acceptability. The statistical treatment used for data analysis were weighted mean and ANOVA. One hundred thirty- two participants were chosen from College of Hotel and Restaurant Management of the University of Cebu- Banilad as participants for the study. The findings show that the developed plicate conch dishes are found highly acceptable according to its sensory attributes. The Bulgogi has the highest acceptability rate among dishes regarding its sensory attributes (appearnace,aroma, taste and texture). The cost of the plicate conch dishes was: P217 for Rogan Josh, while Cowboy Chili was P199.76/200 and Bulgogi was P178. Plicate conch is rich in protein. In dishesformulated there is no significant difference in each dishes formulated as plicate conch was its main ingredient. |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Deans/Chairperson |
|
| Department |
|
| Subject Category |
HRM |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
English |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Jugalbot, Mary Joy, |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Dunque, Leizel Mae M. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Vellino, Alexis Jan V. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Type of record |
Thesis |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Encoded by |
Kristine[new] |
| Date encoded |
04/16/2019 |
