| 000 -LEADER |
|---|
| fixed length control field |
02507nam a22003137a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20190716124735.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
180418b 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 |
Jorquia, Nikki Karen C. |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Development of healthy sauce products using hevi fruit (spondias dulcis) / |
| Statement of responsibility, etc |
Nikki Karen C. Jorquia [and four others]. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Cebu City : |
| Date of publication, distribution, etc |
2016. |
| Name of publisher, distributor, etc |
University of Cebu, |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
iv, 80 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, 2016. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes bibliographical references (leaves 43-44). |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
Summary: Hevi is an edible fruit, containing a fibrous pit, known as a good source of vitamins and minerals. It is present in the Philippines, but underutilized. The primary purpose of this study is to develop three sauce products using hevi fruits. This study intended to determine the proportions, costs, nutritional value, level of satisfaction, and the significant difference of the developed sauce products using hevi fruit. This study utilized an experimental research design using a researcher-made questionnaire to test the satisfactory level of the sauces based on sensory attributes: aroma, taste, and appearance. The thirty purposively selected participants were from different restaurants in Cebu City. The statistical methods used for analyzing the data were weighted mean an dthe one way ANOVA. The results showed that barbecue sauce, which has a proportion of 400 grams hevi fruits, was significantly preferred by the participants, compared to vinaigrette and mustard. in other words, the difference between aroma, taste, and appearance of three sauces was significant. Moreover, the average cost of the barbecue sauce was Php 20.55 per jar of 500 grams. Therefore, it is concluded that the sauce products using hevi fruit are affordable. Finally, this study promotes the development of sauce products using hevi fruit to increase awareness to the general consumers. |
| 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 |
Matondo, Shenette Mae A. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Verdida, Tanya Thea C. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Gaviola, Ronna V. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Lim, Kyung Eun, |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Type of record |
Thesis |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Encoded by |
mariz[new] |
| Date encoded |
04/18/2018 |
