| 000 -LEADER |
|---|
| fixed length control field |
02495nam a22003137a 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 |
20190716124153.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
180709b 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 |
Abrea, Martin Deen Y. |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
The development of mocktail using rambutan juice (nephelium lappaceum) / |
| Statement of responsibility, etc |
Martin Deen Y. Abrea [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, 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, 2016. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes bibliographical references (leaves 52-54). |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
Summary: Rambutan fruit is very high in vitamin C, it is usually consumed fresh on their own or in salads. They are made into jams, stewed, or by canned. They were formerly used for the dark dye that can be acquired from the fruit rind. The primary purpose of the study was to develop a mocktail using a rambutan (nephelium lappaceum) juice as a base with the selected tropical a mocktail using a rambutan juice with three modifiers: pineapple juice, pomelo juice, and soursop juice. A researcher made questionnaire was answered by 50 BSHRM fourth year students to determine its general acceptability regarding optimum ratio, appearance, aroma, and taste. Statistical treatments used for data analysis were weighted mean and one way ANOVA. In making rambutan mocktail with three selected modifiers, the measurement is different, using 100 ml, 125 ml, and 150 ml of rambutan juice and 50 ml of three modifiers and 30 ml of sweetner. The results showed that rambutan mocktail with pineapple juice obtained the highest mean regarding appearance, aroma and taste and there is a significant difference between and among the developed mocktail using rambutan juice. It is concluded that in making a mocktail using rambutan juice as a base the best formulation is with pineapple juice as a modifier. To obtain more flavors, try to increase the volume of pineapple juice. |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
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| Deans/Chairperson |
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| Department |
|
| Subject Category |
HRM |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
English |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Baricuatro, Fritz A. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Dotusme, Queen Ann E. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Coloscos, Michael Alain J. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Padilla, Roque Junan D. |
| 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 |
07/09/2018 |
