University of Cebu-Banilad Library

Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu-Banilad, 2016.

Contents: Chapter 1 The problem and its scope -- Chapter 2 Presentation,analysis and interpretation of data -- Chapter 3 Summary of findings, Conclusions and recommendations.

Summary: The primary purpose of the study was to dessert products using nipa palm fruit as the study was intended to determine the general acceptability of desiccated nipa fruit based on its sensory attributes. And it serves as an alternative desiccated coconut. This study utilized an experimental research design using researcher-made questionnaire to test the acceptability of the desiccated nipa fruit based on its sensory attributes such as ; Taste; Texture; and appearance. Statistical treatment used for data analysis were weighted mean and One-way ANOVA. Eighty two (82) randomly selected participants were from centro temporary public market, Mandaue City. The findings showed that macaroons which contain 200 grams of desiccated nipa fruit and 300 ml of condensed milk, in term of taste, texture, and appearance was the most acceptable, which has an average cost of Php 82.80. Unlike the snowballs which contains 180 grams of desiccated nipa fruit and 300 ml of condensed milk, in term of taste, texture, and appearance was moderately acceptable, which also has an average cost of Php33.37? There is no significant difference between and among various amounts of dessert products using desiccated nipa fruit. The study also concludes that the mixture of 200 grams of desiccated nipa fruit with 300 ml of condensed milk was the best formulation on making desserts.

HRM

English