| 000 -LEADER |
|---|
| fixed length control field |
02412nam a22003017a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20190716123800.0 |
| 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 |
Inojales, Baby Girl, |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Development of oyster (Crassostrea Gigas) to a healthy main dish as a substitute for meat / |
| Statement of responsibility, etc |
Baby Girl Inojales [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, 64 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: Oyster also known as Talaba in Cebu, Philippines. This seafood is famous for its extremely versatile and delicious meat. This study aims to develop oysters into various products. The inputs are the ingredients use in the development of oyster products in Lot 1, Lot 2 and Lot 3,corresponding cost of the ingredients used in development of the oyster into various products. The study aimed to determine the general acceptability rate of the oyster into sisig, deep fried and siomai according to its sensory attributes which are ; appearance, aroma, taste and texture and the significant difference between among the developed oyster product. This study utilized an experimental research designed using research made questionnaire, which was answered by the fifty fourth year HRM students from University of Cebu- Banilad Campus. Statistical treatment used for data analysis was weighted mean and One- way ANOVA. The result showed that sisg was highly acceptable in all sensory attributes with higher level of mean. There is no significant difference between and among the sensory attributes of the three oyster products. Therefore, the developed oyster into sisig, deep fried and siomai are better alternative dishes to commercial dishes available in the market in terms of high nutritional value, health benefits and cost. |
| 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 |
Piamonte, Julina Ann P. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Gibo, Dario Jr. F. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Flores, Jham H. |
| 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 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Encoded by |
Charmaine[edited] |
| Date encoded |
06/21/2019 |
