an alternative product development Carag, Analyn creator Geronimo, Mikki Ibardolasa, Krik Surell, Jherica text xxu Parañaque City Olivarez College 2009 monographic eng

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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? Analyn Carag, Mikki Geronimo, Krik Ibardolasa, and Jherica Surell. Undergraduate Thesis T 647.94 2009 0070 OCLRC 230221 20260730103809.0 10356