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Factors influencing the decline of tourists’ arrivals in tourist spots in San Miguel, Iloilo
(2022-05)
The main purpose of this study is to identify the factors influencing the decline of tourist arrivals at S5 Inland Resort and Goducate Training Center in San Miguel, Iloilo. Moreover, it determined the significant difference ...
The acceptability of Banana blossom (Musa sapientum var. cinerea) cookies
(2022-05)
This study was a quantitative research method using experimental research design which aimed to determine the level of acceptability of banana blossom (Musa sapientum var. cinerea) into cookies in terms of aroma, appearance, ...
The acceptability of Indian mango (Mangifera indica) chips
(2022-05)
Mangoes are known to be the country’s national fruit and Indian mango (Mangifera indica) is a very popular variety of mango in the Philippines. Often times though, they are overproduced and unused. This study aimed to ...
A study on the knowledge and practices about Sapal weaving in San Lorenzo Guimaras
(2023-05)
This is a study on the knowledge and practices about sepal weaving in San Lorenzo, Guimaras. Sapal Weaving is associated with Community-Based Rural Tourism. This form of tourism is difficult to find due to the term "rural." ...
Destination attraction of Villa Valderrama Mountain Resort Antique through the perspective of visiting tourists
(2022-05)
This study is titled “Destination Attraction through Tourist Perspective Visiting Villa Valderrama Mountain Resort Antique. This study investigated the level of attractiveness of destination attributes and demographic ...
Acceptability of okra (Abelmoschus esculentus L.) pretzels
(2022-05)
Pretzels are a worldwide favorite snack item. They are salty, crunchy baked hand-held bread. It is a type of baked snack composed primarily of wheat flour and appears in a variety of forms and sizes, but most resemble a ...
Acceptability of kamias (Averrhoa bilimbi L.) cookies
(2022-05)
This study was conducted to determine the level of acceptability of Kamias (Averrhoa bilimbi L.) Cookies in terms of appearance, aroma, texture, flavor, and overall acceptability when the respondents were classified according ...