000 02243nam a22002897a 4500
001 16934
003 OCLRC
005 20260731013049.0
008 260622t xxu||||| |||| 00| 0 eng d
040 _aOCLRC
082 _aT 647.94 2025 0118
100 _aCarlos, Jessiel A.
245 _aStudents' need analysis towards development of laboratory manual in kitchen essentials/
_cJessiel A. Carlos, Mark Angelo M. Aranez, Rickjie V. Balonso, Ivan Jhomari F. Ignacio, & John Lawrence A. Latosa.
260 _aParañaque City:
_bOlivarez College,
_c2025.
502 _aUndergraduate thesis
520 _aThis 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.
653 _aneed analysis.
653 _alaboratory manual.
653 _akitchen essentials.
653 _aquantitative research.
653 _ahospitality management.
700 _aAranez, Mark Angelo M.
700 _aBalonso, Rickjie V.
700 _aIgnacio, Ivan Jhomari F.
700 _aLatosa, John Lawrence A.
942 _cTHES
_jT 647.94 2025 0118
999 _c16934
_d16934