An analysis of the Japanese rice with raw crabsticks: an alternative product development./ Analyn Carag, Mikki Geronimo, Krik Ibardolasa, and Jherica Surell.

By: Contributor(s): Material type: TextPublication details: Parañaque City: Olivarez College, 2009.DDC classification:
  • T 647.94 2009 0070
Dissertation note: Undergraduate Thesis Summary: This study aimed to analyze the Japanese rice with raw crabstick an alternative product development. Specifically, this sought to answer the following questions: 1. What is the profile of the respondents with respect to: 1.1 age, 1.2 gender, and 1.3 frequency of people eating Jap: nese food like Maki? 2. How do the respondents perceive the Japanese rice with raw crabsticks in terms of its: 2.1 taste, 2.2 aroma, and 2.3 packaging of the product? 3. Are there significant differences between the perceptions of respondents as to the effects of customer's patronage of Japanese food as to the variables in no.2? 4. Based on the findings, what recommendation is necessary to develop a new product called Maki?
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Undergraduate Thesis

This study aimed to analyze the Japanese rice with raw crabstick an alternative product development. Specifically, this sought to answer the following questions: 1. What is the profile of the respondents with respect to: 1.1 age, 1.2 gender, and 1.3 frequency of people eating Jap: nese food like Maki? 2. How do the respondents perceive the Japanese rice with raw crabsticks in terms of its: 2.1 taste, 2.2 aroma, and 2.3 packaging of the product? 3. Are there significant differences between the perceptions of respondents as to the effects of customer's patronage of Japanese food as to the variables in no.2? 4. Based on the findings, what recommendation is necessary to develop a new product called Maki?

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