Students' need analysis towards development of laboratory manual in kitchen essentials/ Jessiel A. Carlos, Mark Angelo M. Aranez, Rickjie V. Balonso, Ivan Jhomari F. Ignacio, & John Lawrence A. Latosa.

By: Contributor(s): Material type: TextPublication details: Parañaque City: Olivarez College, 2025.Subject(s): DDC classification:
  • T 647.94 2025 0118
Dissertation note: Undergraduate thesis Summary: 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.
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Theses/Dissertation General Reference And Serial Section Olivarez College Learning Resource Center T 647.94 2025 0118 (Browse shelf) Available

Undergraduate thesis

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.

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