000			02079nam a22002897a 4500
003			OSt
005			20191218180900.0
008			191218b xxu||||| |||| 00| 0 eng d
040			_aUniversity of Cebu- Banilad _cUniversity of Cebu- Banilad
100			_aAlontaga, Sheila Marie C.,
245			_aThe development of spider conch (saang) into various dishes / _cSheila Marie C. Alontaga, Mathew Shen M. Baguio, and Van Bryan O. Paubsanon.
260			_aCebu City, Philippines : _b[Publisher not identified], _cc2019.
300			_aiv, 69 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, 2019.
505			_aContents: I. The problem and its scope -- II. Presentation, Analysis and Interpretation of data -- III. Summary, Findings, Conclusions and Recommendations.
520			_aSummary: Spider conch is a good source of protein, which is an important component of every cell in the body. Hair and nails are mostly made of protein. Your body uses protein to build and repair tissues. You also use protein to make enzymes, hormones, and other body chemicals. Protein is an important building block of bones, muscles, cartilage, skin, and blood (Osterweil, 2005). The primary purpose of this study was to develop spider conch into various dishes . This study was intended to determine the general acceptability of the spider conch into various dishes in terms of taste, aroma, appearance, texture, and its significance between Lot 1, Lot 2 and Lot 3. This study used experimental research using the researcher-made questionnaire, which was answered by general respondents to determine the acceptability of the spider conch into various dishes.
541			_xRene Osorno _yHRM and Tourism _zHRM
546			_aEnglish
700			_aBaguio, Mathew Shen M.,
700			_aPaubsanon, Van Bryan O.,
942			_2ddc _cTHE
998			_cJanine [new] _d12/18/2019
999			_c10981 _d10981