Undergraduate Thesis

This research was undertaken to gain an answer to the problem of this study, which is to determine the Diversity and Complexity of the Philippine Cuisines, A Significant Difference in Philippine Traditional Meals. Specifically, it sought answer to the following questions: 1. What is the profile of the respondents in terms of 1.1. Age; 1.2. Gender; 1.3.Civil Status; 1.4.Hometown? 2. What is the perception of the respondents with regards to the preparation of traditional meals when grouped according to the: 2.1. Diversity of Preparing Traditional Philippine Cuisines; 2.2. Complexity of Preparing Traditional Philippine Cuisines? 3. Is there a significant difference on the perceptions of the respondents with regards to the variables in question number 27 4. Based on the findings of the study, what are the evaluations on the significant difference in preparing traditional Philippine meals? Findings The following were the findings of the investigation: 1. The Profile of the Respondents highest distribution of age ranges from 16-21 with a frequency of 21 out of 30 and percentage of 70%; next was the age ranging from 22-27, which a frequency of 9 out of 30 and a percentage of 30%, and lastly the age ranging of 28 -? with had a frequency of 0 out of 30 or 0%. The finding shows that the male respondents, which had a frequency of 15 or 50%, while the female respondents had a frequency of 15 or 50%. Based on the findings, most of the respondents attain a "single" status in Olivarez College. According to the findings, most of the respondents' hometown is in the National Capital Region (NCR), with a frequency of 18 out of 30 and a percentage of 60, next is in Region 8 - Eastern Visayas with a frequency of 3 out of 30 and a percentage of 10, 2 out of 30 or 6.6% are from Region 4-A CALABARZON, and the rest are from Region 1, 2, 3,4-B, 5, 7, and 11 with a frequency of 1 out of 30 and a percentage of 3.3%. 2. The Perception of the Respondents with regards to the Preparation of Traditional Philippine meals when grouped according to the perception of the respondents: For the Diversity of the Preparing Traditional Philippine Meals, that the male respondents had an over-all weighted mean of 3.89 interpreted as "Great Extent" while the female respondents had an over-all weighted mean of 4:37 remarked as "Very Great Extent". Combining the result of both male and female perception, the respondents had an over-all total of weighted mean of 4.13 interpreted as "Groat Extent". For the evaluation for the Complexity of Preparing Traditional Philippine Meals, the male respondents gave an over-all weighted mean of 3.96 interpreted as "Great Extent" while the female respondents gave an over-all weighted mean of 3.68 remarked as "Great Extent". Combining the result of both male and female perception, the respondents gave an over-all total of weighted mean of 4.20 interpreted as "Very Great Extent". 3. The significant difference between the perceptions of the two groups of respondents with regards to variables when grouped according to the perception of the male and fernale respondents. Null hypothesis was rejected due to the t- value of 2.20 and a level of significant value of 0.03 for the over-all evaluation of the Diversity and Complexity of Preparing Traditional Philippine Cuisines. In addition the male respondents gave an over-all weighted mean of 3.93 for the 2 particulars while the students gave 4.03. Conclusions Based on the findings the researchers concluded that: 1. In Hotel and Restaurant Management Course, ages 16 - 21 are the majority range of age of the students in the Hotel and Restaurant Management course, male students equal the female population in the Hotel and Restaurant Management course, majority of the researchers' respondents still have a single status, and lastly majority of the respondents are from the National Capital Region (NCR). 2. Among the 2 variables that have been evaluated, the Complexity of Preparing Traditional Philippine Cuisines are given most attention by the respondents, and last is the Diversity of Preparing Traditional Philippine Cuisines. 3. The researchers concluded that perception of both male and female student have a significant difference with regards to the Diversity and Complexity of Preparing Traditional Philippine Cuisines that has been evaluated. Recommendations From the conclusion the researchers draw some recommendations: Responsibilities and duties of the Chefs or food attendants for more effective rendering of the cuisines to the public: 1. Present the cuisine in a way that is pleasing to the eyes of the customers. 2. Always ensure the cleanliness and freshness of the ingredients and the tools in preparing the cuisines 3. Always consider nutritional value not just the taste value of the cuisines. 4. Be flexible and creative to give a more twist on the cuisine. 5. Re-invent the cuisine to develop more variety of taste and flavors. Specifically, it sought answer to the following questions: 1. What is the profile of the respondents in terms of 1.1. Age; 1.2. Gender; 1.3.Civil Status; 1.4.Hometown? 2. What is the perception of the respondents with regards to the preparation of traditional meals when grouped according to the: 2.1. Diversity of Preparing Traditional Philippine Cuisines; 2.2. Complexity of Preparing Traditional Philippine Cuisines? 3. Is there a significant difference on the perceptions of the respondents with regards to the variables in question number 27 4. Based on the findings of the study, what are the evaluations on the significant difference in preparing traditional Philippine meals? Findings The following were the findings of the investigation: 1. The Profile of the Respondents highest distribution of age ranges from 16-21 with a frequency of 21 out of 30 and percentage of 70%; next was the age ranging from 22-27, which a frequency of 9 out of 30 and a percentage of 30%, and lastly the age ranging of 28 -? with had a frequency of 0 out of 30 or 0%. The finding shows that the male respondents, which had a frequency of 15 or 50%, while the female respondents had a frequency of 15 or 50%. Based on the findings, most of the respondents attain a "single" status in Olivarez College. According to the findings, most of the respondents' hometown is in the National Capital Region (NCR), with a frequency of 18 out of 30 and a percentage of 60, next is in Region 8 - Eastern Visayas with a frequency of 3 out of 30 and a percentage of 10, 2 out of 30 or 6.6% are from Region 4-A CALABARZON, and the rest are from Region 1, 2, 3,4-B, 5, 7, and 11 with a frequency of 1 out of 30 and a percentage of 3.3%. 2. The Perception of the Respondents with regards to the Preparation of Traditional Philippine meals when grouped according to the perception of the respondents: For the Diversity of the Preparing Traditional Philippine Meals, that the male respondents had an over-all weighted mean of 3.89 interpreted as "Great Extent" while the female respondents had an over-all weighted mean of 4:37 remarked as "Very Great Extent". Combining the result of both male and female perception, the respondents had an over-all total of weighted mean of 4.13 interpreted as "Groat Extent". For the evaluation for the Complexity of Preparing Traditional Philippine Meals, the male respondents gave an over-all weighted mean of 3.96 interpreted as "Great Extent" while the female respondents gave an over-all weighted mean of 3.68 remarked as "Great Extent". Combining the result of both male and female perception, the respondents gave an over-all total of weighted mean of 4.20 interpreted as "Very Great Extent". 3. The significant difference between the perceptions of the two groups of respondents with regards to variables when grouped according to the perception of the male and fernale respondents. Null hypothesis was rejected due to the t- value of 2.20 and a level of significant value of 0.03 for the over-all evaluation of the Diversity and Complexity of Preparing Traditional Philippine Cuisines. In addition the male respondents gave an over-all weighted mean of 3.93 for the 2 particulars while the students gave 4.03. Conclusions Based on the findings the researchers concluded that: 1.

In Hotel and Restaurant Management Course, ages 16 - 21 are the majority range of age of the students in the Hotel and Restaurant Management course, male students equal the female population in the Hotel and Restaurant Management course, majority of the researchers' respondents still have a single status, and lastly majority of the respondents are from the National Capital Region (NCR). 2. Among the 2 variables that have been evaluated, the Complexity of Preparing Traditional Philippine Cuisines are given most attention by the respondents, and last is the Diversity of Preparing Traditional Philippine Cuisines. 3. The researchers concluded that perception of both male and female student have a significant difference with regards to the Diversity and Complexity of Preparing Traditional Philippine Cuisines that has been evaluated. Recommendations From the conclusion the researchers draw some recommendations: Responsibilities and duties of the Chefs or food attendants for more effective rendering of the cuisines to the public: 1. Present the cuisine in a way that is pleasing to the eyes of the customers. 2. Always ensure the cleanliness and freshness of the ingredients and the tools in preparing the cuisines 3. Always consider nutritional value not just the taste value of the cuisines. 4. Be flexible and creative to give a more twist on the cuisine. 5. Re-invent the cuisine to develop more variety of taste and flavors.