Normal view MARC view ISBD view

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

By:

Carag, Analyn

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?

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
	Theses/Dissertation	General Reference And Serial Section	Olivarez College Learning Resource Center			T 647.94 2009 0070 (Browse shelf(Opens below))					Available

Browsing Olivarez College Learning Resource Center shelves Close shelf browser (Hides shelf browser)

Previous	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	Next
Previous	T 647.94 2008 0079 A comparative study on customer satisfaction f three Pizza Hut restaurants/	T 647.94 2008 0080 Baking innovation and restrictions and their contribution to the Hotel and Restaurant Management Industry in Metro Manila : an analysis./	T 647.94 2009 0068 Nutrition Program for young executives/ Alvin D. Buenaobra, Mishiele Quirino, Lawrence Roculas, Diechler Santos.	T 647.94 2009 0070 An analysis of the Japanese rice with raw crabsticks: an alternative product development./	T 647.94 2009 0071 Calamansi & other citrus subspecies: an innovation for liquor mixing processes./	T 647.94 2009 0072 A comparative study of methods of cooking rice: bases of proposal to restaurateurs./	T 647.94 2010 0021 Citrus fruits and other lemon juices: health and cuisine improvements/	Next

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?

There are no comments on this title.

to post a comment.