| 000 -LEADER |
|---|
| fixed length control field |
02418nam a22003017a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20191218182030.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
191218b 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 |
Cuizon, Farina Mae O. |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Development of ubod (Anguilliformes) into various local dishes / |
| Statement of responsibility, etc |
Farina Mae O. Cuizon, and three others. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Cebu City, Philippines : |
| Name of publisher, distributor, etc |
[Publisher not identified], |
| Date of publication, distribution, etc |
c2019. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
i, 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, 2019. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Contents: I The problem and its scope -- II. Presentation, Analysis and Interpretation of data -- III. Summary, Findings, Conclusion and Recommendations. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
Summary: Eels have many health benefits as they contain high in omega-3 and 6, vitamins and minerals. It means that eels rejuvenate the skin, decrease cholesterol, lowers blood pressure, and reduces the risk of developing arthritis. It also promotes good eyesight, typical brain development, and nervous system function. It can also delay the development of type 2-diabetes (Samayal, M. 2013). The primary purpose of this study is to develop ubod into various local dishes. This study was intended to determine the general acceptability of Ubod into different local dishes regarding taste, texture, aroma and appearance and its significant differences between Sisig, Spirng rolls and Meatballs. This study utilized an experimental design using a researcher-made questionnaire who was answered by the sixty (60) participants. There were sixty participants from the HRM department in the actual survey from the University of Cebu-Banilad Campus to determine the satisfaction ratings of the Ubod in regards to the sensory attributes. The data gathered will be subjected to treatment to facilitate interpretation of results using the following methods: simple percentage, weighted mean, one-way ANOVA, and the chi-square. |
| 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 |
Quano, Arjay L., |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Pasco, Blezelle Marie A., |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Tindoy, Gerzon S., |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Type of record |
Thesis |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Encoded by |
Janine [new] |
| Date encoded |
12/18/2019 |
