000			01985nam a22002897a 4500
003			OSt
005			20190716124913.0
008			190422b xxu||||| |||| 00| 0 eng d
040			_aUniversity of Cebu- Banilad _cUniversity of Cebu- Banilad
100			_aBailado, Mary Christ'l S.
245			_aDevelopment of Guso as a main ingredient in various main dishes / _cMary Christ'l S. Bailado [and three others].
260			_aCebu City : _bUniversity of Cebu, _c2018.
300			_a53 leaves:
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
501			_aThesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu- Banilad, 2018.
520			_aSummary: Eucheuma is the dominant species of seaweed in the country. Eucheuma alvarezii (cottonii type) known a guso is commercially cultivated in the country. The study aimed to utilized guso as a main ingredient in making three guso dishes and specifically, aimed to determine the acceptability of the three guso dishes being rated by the respondents. The researchers prepared a total number of 66 questionnaires for the total number of students from BSBA department after the questionnaires been collected, tabulated and tallied in ANNOVA One- way to determine the acceptability results between and among the three guso dishes. Based on the findings the three dishes were rated moderately acceptable in all sensory attributes. Therefore guso as a main ingredient of the three dishes is moderately acceptable in all sensory attributes. Therefore guso as a main ingredient of the three dishes is moderately acceptable to taste and preference of the participants.
541			_xRene Osorno _yHRM and Tourism _zHRM
546			_aEnglish
700			_aBontia, Melvie,
700			_aEsrella, Christopher Ian,
700			_aZamora, Charisse Diane,
942			_2ddc _cTHE
998			_cKristine[new] _d04/22/2019
999			_c10046 _d10046