| 000 -LEADER |
|---|
| fixed length control field |
02687nam a22002897a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20190716100123.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
190319b 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 |
Alimagno, Jesska Anne B. |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Food hygiene practices of food attendants in a selected restaurant / |
| Statement of responsibility, etc |
Jesska Anne B. Alimagno [and three others]. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Cebu City : |
| Name of publisher, distributor, etc |
University of Cebu, |
| Date of publication, distribution, etc |
2014. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
62 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 Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu-Banilad, 2014. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
Summary: Nowadays, customers are very observant of hygiene practices., food preparation, and environment in a restaurant. Not wanting to get sick or food poisoned. Customers are particular in choosing a restaurant. Looking at the surrounding, the food attendants, and the food being offered and served. The customers usually look at the potential of a restaurant to be able to assess whether the restaurant could be able to provide what their wants and needs. This restaurant are being strict in implementing their hygiene practices and sanitation. Being particular in implementing their Standard Operating Procedures in the restaurant and with the staff. To keep their reputation high and the image of the establishment looking good. Our findings of this study points out that each person have different perspectives/ thinking talking about hygiene practices and sanitation. Each individual have different understanding of things around them. To find out if our theory is right we come to our conclusion to conduct a questionnaire-based test to be answered by 15 respondents and results and interpretation of data were made and our theory was right. Each one of the respondents have different answers and they have different opinion of things. But in the outcome of results the respondents agrees that hygiene and sanitation in a restaurant is important. Through research we could see that there are many different ways in hygiene and sanitation but they are usually the same but different in words expressed by writers. But in the end we still end up doing it. Knowing the hygiene is very important to us, knowing that the health and wellness of an individual are at stake. |
| 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 |
Bontuyan, Shaidielyn T. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Relator code |
Matuguina, Ethel S. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Saavedra, Jennifer C. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Type of record |
Thesis |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Encoded by |
Agnes[new] |
| Date encoded |
03/19/2019 |
