Santol empanaditas / (Record no. 29111)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 02670nam a2200313 i 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | CSPC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250311132417.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250311s2023 ph a b 000 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | CSPC |
| Language of cataloging | eng |
| Transcribing agency | CSPC |
| Description conventions | rda |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) | |
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) | UTH BSHM C116s 2023 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Cañeba, Cristina M. |
| Relator term | author. |
| 245 10 - TITLE STATEMENT | |
| Title | Santol empanaditas / |
| Statement of responsibility, etc. | Cristina M. Cañeba [and 3 others]. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 143 leaves. |
| 336 ## - CONTENT TYPE | |
| Source | rdacontent |
| Content type term | text |
| 337 ## - MEDIA TYPE | |
| Source | rdamedia |
| Media type term | unmediated |
| 338 ## - CARRIER TYPE | |
| Source | rdacarrier |
| Carrier type term | volume |
| 502 ## - DISSERTATION NOTE | |
| Dissertation note | Undergraduate Theses (BSHM) - Hospitality Management |
| Name of granting institution | Camarines Sur Polytechnic Colleges, 2023 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes bibliographic references. |
| 520 3# - SUMMARY, ETC. | |
| Summary, etc. | This study focused to develop the santol empanaditas as a new version of empanada using Santol as a new filling. This study is aimed to determine the level of acceptability and problems encountered in terms of appearance, aroma, taste, and texture. A quantitative experimental method utilized the survey questionnaire to collect and gathered data. The main gathering tool to compute data is 5-point likers scale, weighted mean was used in this study. There were 50 respondents selected in 15 faculty members that experts in food industry and selected 35 students in Camarines Sur Polytechnic Colleges to answered the questionnaire. The findings of the study showed in the level of acceptability of Santol empanaditas the most acceptable in appearance is shape that have a weighted mean of 4.64, In aroma is the Savoury had a weighted mean of 4.19, Taste is the Sweet and sour that had a weighted mean of 4.29 and the texture is crunchy is 4.42. this is the most acceptable in the Santol empanaditas. In the problems encountered of santol empanaditas is size is have a weighted mean of 4.18, Balmy is 3.98, Sugary is 4.00 and tacky is 3.67 this problem is affecting the quality of Santol empanaditas. The study concludes that despite the acceptance of the Santol empanaditas, there are also identified problems encountered when it comes to the quality of the product that need attention and improvement. The researchers propose an action plan to continuously experiment to develop a new innovative recipe of empanada and to maintain and sustain the quality of the Santol empanaditas. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Llagas, Creszl Ann A. |
| Relator term | author. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Putian, Julie T. |
| Relator term | author. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Siano, Ma. Angelica S. |
| Relator term | author. |
| 720 ## - ADDED ENTRY--UNCONTROLLED NAME | |
| Name | Nales, Edelyn N. |
| Relator term | adviser. |
| 720 ## - ADDED ENTRY--UNCONTROLLED NAME | |
| Name | Oliveros, Rosanna B. |
| Relator term | chair, panelist. |
| 720 ## - ADDED ENTRY--UNCONTROLLED NAME | |
| Name | Carilo, Maruja C. |
| Relator term | panelist. |
| 720 ## - ADDED ENTRY--UNCONTROLLED NAME | |
| Name | Orobia, Mark Anthony L. |
| Relator term | panelist. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Suppress in OPAC | No |
| Koha item type | Unpublished Materials |
| Classification part | C116s |
| Item part | BSHM |
| Call number prefix | UTH |
| Call number suffix | 2023 |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Total Checkouts | Full call number | Barcode | Date last seen | Copy number | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | Main Library | Main Library | Undergraduate Thesis Section | 03/03/2025 | UTH BSHM C116s 2023 | 006480UM | 03/11/2025 | 1-1 | 03/11/2025 | Unpublished Materials |