A proposed bartenders guide: an HRM innovation/ (Record no. 10364)

000 -LEADER
fixed length control field 02965nam a22002177a 4500
001 - CONTROL NUMBER
control field 10364
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 0067
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Malabag, Maria Theresa O.
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Lozada, Leslie Jean F.
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Caberto, Benjamin S.
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Reyes, Miccolo D.
245 ## - TITLE STATEMENT
Title A proposed bartenders guide: an HRM innovation/
Sub Title Maria Theresa O. Malabag, Leslie Jean F. Lozada, Benjamin S. Caberto, and Miccolo D. 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. This study is a proposal bartender's guide to an HRM Innovation intended for a Philippines and International festival. Specifically, this study sought to answer the following problems. 1. The profile of the respondents as to: 1.1 age; 1.2 gender: 1.3 occupation; and 1.4 frequency of duty? 2. How do respondents perceived the innovation to be included in the bartenders guide, as to: 2.1 taste; 2.2 aroma; 2.3 textures; 2.4 appearance (color); and 1.5 gender reference? 3. Is there a significant difference between the perception of the respondents on the proposed bartender's guide and the existing bartenders guide? Summary of Methodology This chapter presents the research design, respondents of the study, research instrument, data gathering procedure and statistical treatment of data. Findings Based from the data collected, the following important findings were showing and revealed in this study there is a significant difference as in regards to the perceptions of different respondents to the survey conducted. The said difference, as seen in the result of the survey can be the basis of a bartender or other people concerned. Likewise, it can be the basis for the mixture of local wines and liquors to the foreign wines and liquors, to satisfy more the eagerness and needs of people, in regards to the art of drinking. Furthermore, this would be a great help and contribution to the world of wines and liquors, especially to the bartender. Conclusion Based on the findings of the study the following conclusion was drawn. The local brands of liquor and wines can also passed the quality of foreign wines 1. and liquor. 2. Most of the people stated that local brands can be leveled to foreign brands of wine and liquor 3 Most of the bartenders of Gerry's Grill and Huerto Resto Bar approved local wines and liquors but also stated that it need some improvements in appearance and texture. 4. Almost all of the festivals and events alcoholic beverages specially wines and liquor is being served in guests. 5. There are more sources of wines and liquors aside from grapes and berries. It can be also created by using local fruits such as coconut, mango, apple and other local fruits.
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Theses/Dissertation
Location (call number prefix code) T 647.94 2008 0067
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 0067 07/30/2026 07/30/2026 Theses/Dissertation