| 000 -LEADER |
|---|
| fixed length control field |
01985nam a22002897a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20190716124913.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
190422b 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 |
Bailado, Mary Christ'l S. |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Development of Guso as a main ingredient in various main dishes / |
| Statement of responsibility, etc |
Mary Christ'l S. Bailado [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 |
53 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: Eucheuma is the dominant species of seaweed in the country. Eucheuma alvarezii (cottonii type) known a guso is commercially cultivated in the country. The study aimed to utilized guso as a main ingredient in making three guso dishes and specifically, aimed to determine the acceptability of the three guso dishes being rated by the respondents. The researchers prepared a total number of 66 questionnaires for the total number of students from BSBA department after the questionnaires been collected, tabulated and tallied in ANNOVA One- way to determine the acceptability results between and among the three guso dishes. Based on the findings the three dishes were rated moderately acceptable in all sensory attributes. Therefore guso as a main ingredient of the three dishes is moderately acceptable in all sensory attributes. Therefore guso as a main ingredient of the three dishes is moderately acceptable to taste and preference of the participants. |
| 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 |
Bontia, Melvie, |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Esrella, Christopher Ian, |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Zamora, Charisse Diane, |
| 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 |
04/22/2019 |
