Baking innovation and restrictions and their contribution to the Hotel and Restaurant Management Industry in Metro Manila : (Record no. 10350)

000 -LEADER
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001 - CONTROL NUMBER
control field 10350
003 - CONTROL NUMBER IDENTIFIER
control field OCLRC
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20260730103809.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
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040 ## - CATALOGING SOURCE
Original cataloging agency OCLRC
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number (Call Number) T 647.94 2008
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Vengco, Mary Therese S.
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Aguilar, Zachary
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Ballesteros, Patrick
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Delos Reyes, Aileen
245 ## - TITLE STATEMENT
Title Baking innovation and restrictions and their contribution to the Hotel and Restaurant Management Industry in Metro Manila :
Sub Title an analysis./
Statement of responsibility, etc. Mary Anne Therese S. Vengco, Zachary Aguilar, Patrick Ballesteros, and Aileen Delos Reyes.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc. Parañaque City:
Name of publisher, distributor, etc. Olivarez College,
Date of publication, distribution, etc. 2008.
502 ## - DISSERTATION NOTE
Dissertation note Undergraduate Thesis
520 ## - SUMMARY, ETC.
Summary, etc. Statement of the Problem This study aimed to determine the Contribution of baking to the HRM industry. Specifically, this study sought to determine the following questions: 1. Profile of the respondents, as regards to: 1.1 age. 1.2 gender, 1.3 years of baking experience; and 1.4 educational attainment? 2. As perceived by the respondents, to what extent is the baking and its restrictions, contributed to the HR industry, as to: 2.1 demand, 2.2 customer's satisfaction. 2.3 desirability. 2.4 life span; and 2.5 nutritional value? 3. Is there a significant difference between the perception of student and baker respondents? 4. What are the problems encountered by the respondents in introducing baking innovations? 5. Based on the study what are the necessary recommendations for the HR industry? Summary of Methodology This chapter presents the research design, respondents of the study, what type of research instrument, data gathering procedure and statistical treatment. Findings A lot of innovations have come to affect the Filipino industry. Some of them made a big impact to the extent that they increased volume of sales and customers. Nowadays, baking has become a part of the Filipino way of cooking food. Restaurants and hotels have their own bakeshops to cope with this new innovation. On this research, the respondents were forty five (45) students were HRM students, third year and forth year, bakers of hotel, restaurant and bakeries Based on the responses, mostly 80% are agreeable that baking innovation is a big contribution to the Filipino food industry. Even if it has various restrictions, it is because of its qualitative and quantitative appeal, even international by which in, another mark for Filipino class innovations. Conclusion Based on the data gathered, the following are the conclusions of the researchers: 1. Most Filipinos have acquired knowledge on baking and baking process, thus it is easier for them to attain food business plans. 2. Filipinos nowadays are desirous to go abroad and this innovation paved the way in assisting them to reach that goal. There are a lot of countries that need hands for this kind of industry 3. Baking and baking process contribute effectively to the Filipino food industry because of its impact on the business production yield in which the Filipinos become more successful in this kind of business.
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Theses/Dissertation
Location (call number prefix code) T 647.94 2008
Holdings
Withdrawn status Lost status Piece physical condition (Damaged Status) Not for loan Home library Current library (holdingbranch) Date acquired Total checkouts Full call number Date last seen Price effective from Koha item type
        Olivarez College Learning Resource Center General Reference And Serial Section 07/30/2026   T 647.94 2008 0027 07/30/2026 07/30/2026 Theses/Dissertation
        Olivarez College Learning Resource Center General Reference And Serial Section 07/30/2026   T 647.94 2008 0051 07/30/2026 07/30/2026 Theses/Dissertation
        Olivarez College Learning Resource Center General Reference And Serial Section 07/30/2026   T 647.94 2008 0080 07/30/2026 07/30/2026 Theses/Dissertation