Kitchen laboratory facilities and equipment assessment of hospitality management students of Olivarez College/ (Record no. 16631)

000 -LEADER
fixed length control field 02357nam a22003377a 4500
001 - CONTROL NUMBER
control field 16631
003 - CONTROL NUMBER IDENTIFIER
control field OCLRC
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20260731013040.0
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 2024 0109
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Bapilar, Jonathan Jr. L.
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Barotil, Divina, M.
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Cister, Harold G.
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Cruiz, Jana Mae C.
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Gatmaitan, Ken Ryan L.
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Poquita, John Jayson L.
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Sarmiento, Althea E.
245 ## - TITLE STATEMENT
Title Kitchen laboratory facilities and equipment assessment of hospitality management students of Olivarez College/
Statement of responsibility, etc. Jonathan. L. Bapilar Jr., Divina M. Barotil, Harold G. Cister, Jana Mae C. Cruiz, Ken Ryan L. Gatmaitan, John Jayson L. Poquita, Althea E. Sarmiento.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc. Parañaque City:
Name of publisher, distributor, etc. Olivarez College,
Date of publication, distribution, etc. 2024.
502 ## - DISSERTATION NOTE
Dissertation note Undergraduate thesis.
520 ## - SUMMARY, ETC.
Summary, etc. In order to determine how satisfied Olivarez College hospitality management students are with their cooking laboratory facilities, a descriptive-quantitative technique study was conducted. The study aims to determine if student performance, including knowledge and abilities in hospitality management degrees, substantially correlates with student satisfaction with these facilities and their dynamics. This study contributes important insights to improve the educational process and prepare future hoteliers by analyzing the kitchen facilities{92} functionality, safety, completeness, condition, usefulness, and quality. With 216 respondents from the hospitality management students at Olivarez College in Parañaque and 216 survey questionnaires sent through Google Form, a descriptive-quantitative technique study was carried out utilizing probability. The statistical analysis of variance (ANOVA) indicates that the significance value is 0.338 (p=0.34), greater than 0.05. Therefore, when categorized according to respondents' demographic profiles, the study{92}s findings indicate no statistically significant difference in the mean ratings between the variables of the kitchen laboratory assessment at Olivarez College.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Subject Entry Kitchen Facility.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Subject Entry Functionality.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Subject Entry Safety.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Subject Entry Completeness.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Subject Entry Condition.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Subject Entry Usefulness.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Subject Entry Quality.
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Theses/Dissertation
Location (call number prefix code) T 647.94 2024 0109
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 07/31/2026   T 647.94 2024 0109 07/31/2026 07/31/2026 Theses/Dissertation