| 000 -LEADER |
|---|
| fixed length control field |
02064nam a22003017a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20191218184104.0 |
| 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 |
Causing, Nicole Benedict Y. |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Development of sea urchin (echinoidea) into various dishes / |
| Statement of responsibility, etc |
Nicole Benedict Y. Causing 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 |
iii, 70 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: Chapter I. The Problem and its Scope -- Chapter II. Presentation, Analysis and Interpretation of Data -- Chapter III. Summary, Findings, Conclusions, and Recommendations. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
Summary: Sea urchin is one of the main shellfish all over the world. Its only edible part is its gonads or roe. Sea urchin is a delicacy in many coastal areas and is often eaten raw but it can also be eaten either raw and cooked. Sea urchin contains a variety of nutrients that's good for health. The focal point of this research is to develop various dishes using sea urchins as the main ingredient. This study was intended to determine the general acceptability if the various sea urchin dishes in terms of taste, aroma, texture and appearance. This study utilized an experimental research design using a researcher-made questionnaire that was answered by 3rd year Business and Accountancy students in the University of Cebu-Banilad campus to determine its general acceptability on taste, aroma, texture and appearance. |
| 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 |
Tajada, Sherisa C., |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Abadinas, Aireen Kim Q., |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Fuertes, Weniglen 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 |
