000			01440nam a22002177a 4500
001			10356
003			OCLRC
005			20260730103809.0
008			230221t xxu||||| |||| 00| 0 eng d
040			_aOCLRC
082			_aT 647.94 2009 0070
100			_aCarag, Analyn
245			_aAn analysis of the Japanese rice with raw crabsticks: _ban alternative product development./ _cAnalyn Carag, Mikki Geronimo, Krik Ibardolasa, and Jherica Surell.
260			_aParañaque City: _bOlivarez College, _c2009.
502			_aUndergraduate Thesis
520			_aThis 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?
700			_aGeronimo, Mikki
700			_aIbardolasa, Krik
700			_aSurell, Jherica
942			_cTHES _jT 647.94 2009 0070
999			_c10356 _d10356