Students' need analysis towards development of laboratory manual in kitchen essentials/ (Record no. 16934)

000 -LEADER
fixed length control field 02243nam a22002897a 4500
001 - CONTROL NUMBER
control field 16934
003 - CONTROL NUMBER IDENTIFIER
control field OCLRC
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20260731013049.0
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 2025 0118
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Carlos, Jessiel A.
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Aranez, Mark Angelo M.
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Balonso, Rickjie V.
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Ignacio, Ivan Jhomari F.
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Latosa, John Lawrence A.
245 ## - TITLE STATEMENT
Title Students' need analysis towards development of laboratory manual in kitchen essentials/
Statement of responsibility, etc. Jessiel A. Carlos, Mark Angelo M. Aranez, Rickjie V. Balonso, Ivan Jhomari F. Ignacio, & John Lawrence A. Latosa.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc. Parañaque City:
Name of publisher, distributor, etc. Olivarez College,
Date of publication, distribution, etc. 2025.
502 ## - DISSERTATION NOTE
Dissertation note Undergraduate thesis
520 ## - SUMMARY, ETC.
Summary, etc. This study focuses on the student{92}s need analysis towards the development of a laboratory manual in kitchen essentials for the Bachelor of Science in Hospitality Management program. Utilizing a quantitative research design,the study employed a survey questionnaire distributed among second-year to fourth-year students of Olivarez College Paranaque. The purpose of the study was to identify the specific needs, preferences, and challenges encountered by the student in the existing laboratory learning process. Results revealed that the majority of students expressed the necessity for a more structured,comprehensive, and visually guided manual that includes clear step-by-step procedure, safety guidelines, and practical expertise aligned with course objectives. Furthermore, findings indicate that the current learning material lacks sufficient organization and contextual examples to support effective skill development of an improved and student-centered laboratory manual designed to enhance the teaching and learning process in culinary laboratory sessions. This study underscores the importance of aligning instructional resources with learners{92} needs to promote competency, engagement, and professional growth among Hospitality Management students.
653 ## - INDEX TERM--UNCONTROLLED
Uncontrolled term need analysis.
653 ## - INDEX TERM--UNCONTROLLED
Uncontrolled term laboratory manual.
653 ## - INDEX TERM--UNCONTROLLED
Uncontrolled term kitchen essentials.
653 ## - INDEX TERM--UNCONTROLLED
Uncontrolled term quantitative research.
653 ## - INDEX TERM--UNCONTROLLED
Uncontrolled term hospitality management.
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Theses/Dissertation
Location (call number prefix code) T 647.94 2025 0118
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 2025 0118 07/31/2026 07/31/2026 Theses/Dissertation