TY  - BOOK
AU  - Manayaga, Leean L.
AU  - Jugalbot, Mary Joy,
AU  - Dunque, Leizel Mae M.
AU  - Vellino, Alexis Jan V.
TI  - Development of plicate conch (strombus labiatus) into various international dishes
PY  - 2018///
CY  - Cebu City
PB  - University of Cebu
N1  - Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu- Banilad, 2018
N2  - Summary: The Plicate Conch is small spiral seashells mostly found in Cordova, Lapu-Lapu City, Cebu. The objective of this study is to develop rogan josh, bulgogi and cowboy chili using plicate conch as the main ingredient. General acceptability of the developed products using plicate conch based on its sensory attribute; appearance, texture, taste, and aroma was also determined. This study used the experimental research design using the researcher- made questionnaire to test the acceptability. The statistical treatment used for data analysis were weighted mean and ANOVA. One hundred thirty- two participants were chosen from College of Hotel and Restaurant Management  of the University of Cebu- Banilad as participants for the study. The findings show that the developed plicate conch dishes are found highly acceptable according to its sensory attributes. The Bulgogi has the highest acceptability rate among dishes regarding its sensory attributes (appearnace,aroma, taste and texture). The cost of the plicate conch dishes was: P217 for Rogan Josh, while Cowboy Chili was P199.76/200 and Bulgogi was P178. Plicate conch is rich in protein. In dishesformulated there is no significant difference in each dishes formulated  as plicate conch was its main ingredient
ER  -