https://hdl.handle.net/20.500.12852/2969 2026-04-05T19:15:41Z https://hdl.handle.net/20.500.12852/3783 School-based cafeteria: A quantitative analysis Pacardo, Tescca Lorraine P.; Cataloctocan, Lexter P.; Sabino, Mackaylha Joy M.; Siocon, Jona Marl Grace E. This study examines the efficiency of the school-based cafeteria, with a focus on areas like food preparation, inventory management, food waste management, food storage management, and equipment. In assessing these elements, the research hoped to determine strengths and weaknesses as they existed and how to align practices in the cafeteria to meet industry standards. Results indicated that although the cafeteria has standard food safety and hygiene procedures, better standardization, technological implementation, and more organized inventory and food waste management systems are required. The research also investigates how practicum life in the cafeteria enhances the Hospitality Management student learning outcomes and fills the gap between the theoretical and actual application. Findings are used as a starting point for actionable suggestions for cafeteria personnel, hospitality management students, administrators, the academe and future researchers. The findings not only encourage operational improvements but also assist in the building of industry-specific skills for work, equipping them to perform professional duties in food service operations. Abstract only 2025-05-01T00:00:00Z https://hdl.handle.net/20.500.12852/3760 Acceptability of taro (Colocasia esculenta (L.) Schott) in gnocchi Uy, Pauline Grace T.; Calma, Francesca Patreece C.; Cerillo, Krystal Kate A.; Debuque, Marielle Elesa L.; Peñol, Bernadette Joy N. This study explores the viability of incorporating Taro <i>(Colocasia Esculenta (L.) Schott)</i> into Gnocchi, aiming to assess its acceptability. Objectives include profiling respondents by sex and age, evaluating Taro's impact on Gnocchi's texture, appearance, consistency, flavor, and overall acceptability, and examining potential differences across demographic groups. Employing a quantitative approach with a descriptive-comparative design, the research compares traditional potato Gnocchi with Taro-enriched variants. The sample comprises 50 College of Business and Accountancy students, aged 19-22 and above, who voluntarily participated. Questionnaires serve as the primary data collection tool. Results indicate widespread acceptability of Taro- infused Gnocchi across gender and age categories, with no significant variations observed. The study's significance lies in its implications for consumers, farmers, entrepreneurs, governmental agencies, academia, and future researchers. It expands consumer choices, promotes local farming of Taro, fosters culinary innovation, informs policy-making, contributes to academic knowledge, and provides a foundation for future research on Taro utilization in culinary applications. The research underscores the promising acceptability of Taro in Gnocchi, suggesting opportunities for culinary experimentation and agricultural development. With favorable responses across demographics, Taro presents a sustainable alternative for food production and consumption. Its significance extends to various sectors, emphasizing the importance of exploring alternative food sources for a sustainable future. Abstract only 2024-06-01T00:00:00Z https://hdl.handle.net/20.500.12852/3759 Marketability of squash (Cucurbita maxima Linn) fruit and sweet potato (Ipomoea batatas (Linn) Lam.) tuber as tart base and fillings Costin, Alexxa Hailley S.; Cacdac, Jamilene M.; Laza, Daniella Carriene D.; Tubongbanua, Cj Francis O. Squash <i>(Cucurbita maxima Linn)</i> fruit and sweet potatoes <i>(Ipomoea batatas (Linn) Lam.),</i> locally known as Kalabasa and Kamote in the Philippines, are key ingredients in tarts. These vegetables, abundant in the Philippines, are rich in essential nutrients and health benefits, making them valuable additions to the culinary landscape. Given the traditional Filipino preference for sweet flavors and frequent sweet offerings at gatherings, the study aimed to introduce a fresh and unique taste by incorporating these ingredients into tarts, thus expanding the market for local bakeries and stores. The researchers sought to determine the level of marketability of Squash <i>(Cucurbita maxima Linn)</i> fruit and Sweet potato <i>(Ipomoea batatas (Linn) Lam.)</i> tuber as a tart base and fillings in terms of the price, product, promotion, place, people, packaging, and process among 50 respondents. A questionnaire designed by the researchers was used to gather data from 50 non-probability respondents using the descriptive survey method with accidental random sampling. The findings revealed that there was no significant difference in the level of marketability of squash and sweet potato tart concerning product, price, promotion, place, and people in terms of age and sex. However, there was a significant difference in the level of marketability in terms of packaging and general acceptability when separated by sex and age, making the null hypothesis rejected. The level of marketability of squash and sweet potato tart was extremely marketable in terms of product, promotion, place, people, and process. While in terms of price and packaging, the level of marketability of the tart was considered marketable. The shelf life of the sweet potato and squash tart was just 4 days at room temperature, but it could last up to 6 days when kept refrigerated. Abstract only 2024-05-01T00:00:00Z https://hdl.handle.net/20.500.12852/3732 The success of one of the famous Batchoy in Iloilo: A case study Notorio, Tricia Claire This study explores the success determinants of Deco's Original La Paz Batchoy, a renowned eatery in Iloilo City, Philippines. Based on a qualitative case study approach, the study investigates significant aspects such as food quality, service levels, and promotional activities that propel customer satisfaction and business viability. Data were gathered through in-depth semi-structured interviews with Deco's owner, employees, and regular customers who provided vivid accounts of how recipe consistency through standards, customized service, and cultural appropriateness impact brand longevity and customer loyalty. The study also employs the Resource-Based View (RBV) framework theory to explore how Deco leverages intangible assets like heritage, tradition, and trust with customers to ensure competitive superiority. Findings reveal the importance of recipe standardization, staff performance, and quality customer service in maintaining brand integrity while also highlighting areas for possible improvement in infrastructure and staff presentation. The study offers pragmatic implications for hospitality businesses seeking to blend traditional means of practice with modern service expectations in order to ensure long-term success. Abstract only 2025-06-01T00:00:00Z