| 000 -LEADER |
|---|
| fixed length control field |
02725nam a22003017a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20191218200306.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| 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 |
Consolacion, Jeepsel D., |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Development of various pastry products using unripe lakatan (Musa Acuminata) banana / |
| Statement of responsibility, etc |
Jeepsel D. Consolacion 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 |
iv, 79 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 1. The Problem and its Scope -- Chapter 2.Presentation, Analysis and Interpretation of data -- Chapter 3. Summary of Findings, Conclusions and Recommendations. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
Summary: Banana is a popular fruit that is highly nutritious and delicious. It can be eaten as a daily fruit, as a dessert, cooked as tasty tropical pastries. The primary purpose of this study is to develop various pastries using unripe banana flour as the main ingredient. First, the profile of the respondents. Second, the cost of the product in making each pastry. Third, the nutritional value of the unripe banana. Fourth, the general acceptability of various pastry products using unripe banana flour. And lastly, the significant difference between and among the various pastry products in terms of its general acceptability. This study utilizes an experimental research design using a researcher-made questionnaire, which was answered by forty (40) participants of the College of Tourism to determine the acceptability of banana various pastry products regarding its taste, aroma, texture, and appearance. The general acceptability of the various pastry products using unripe banana flour was calculated using the analysis of variance (ANOVA). All pastries from the unripe banana flour were highly acceptable in terms of its taste, aroma, texture, and appearance. It shows that there is a significant difference between and among the various pastry products in terms of its general acceptability. In conclusion, the possibility of making the unripe banana flour as the main ingredient in making various pastry products is doable, and also it could lead to a healthier diet. |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Deans/Chairperson |
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| Department |
|
| Subject Category |
HRM |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
English |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Faburada, Marchie. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Quino, Marry Cris. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Paglinawan, Bryan. |
| 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 |
