000			02815nam a2200313 4500
003			OSt
005			20190716103120.0
008			180706b xxu||||| |||| 00| 0 eng d
040			_aUniversity of Cebu- Banilad _cUniversity of Cebu- Banilad
100			_aGozon, Ronald M.
245			_aFactors affecting the utilization of organic ingredients in fine dining restaurants / _cRonald M. Gozon [and four others].
260			_aCebu City : _c2016. _bUniversity of Cebu,
300			_aiv, 78 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, 2016.
504			_aIncludes bibliographical references (leaves 46-49).
520			_aSummary: Organic ingredients are popular in food industry and everyone wants to buy and consumed organic ingredients, due to no-pesticide added during farming. Interest in organically produced food is increasing throughout the world in response to concerns about conventional agricultural practices, food safety and human health concerns. Respondents have the opportunity to go through organic practices because of the demand to the consumers which are looking for healthy and chemical free food to consume. The primary purpose of this study is to determine the factors affecting the utilization of organic ingredients in fine dining restaurants in Cebu City. This study was accomplished by utilizing a descriptive survey research design. A researcher made questionnaire was used in the gathering of data. Statistical treatments used for analyzing and in tabulating the data gathered were weighted mean and chi-square test of independence. Survey questionnaire was administered to the managers or supervisors of the fine dining restaurants comprising of 14 respondents. The findings show that majority of the fine dining restaurants in Cebu City had operated for 1-3 years, most of them used Italian cuisine for food preparation; and American service. For the usage of organic items, majority of these restaurants used for beef for meat, lettuce vegetables, cilantro and oregano for herbs and spices. There is no significant relationship between the restaurants profile and the factors affecting the utilization of organic ingredients. Therefore, the factors affecting the utilization of organic ingredients in the fine dining restaurants are competitiveness; social and economic pressure.
541			_xRene Osorno _yHRM and Tourism _zHRM
546			_aEnglish
700			_aFormentera, Rose Jane O.
700			_aMartinez, Junathan L.
700			_aAdolfo, Sherly R.
700			_aBorres, Ivan James,
942			_2ddc _cTHE
998			_cmariz[new] _d07/06/2018
999			_c8662 _d8662