hrm arianne preliminaries

7/13/2019 HRM Arianne Preliminaries

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AMPALAYA PANDESAL

Presented to

The Faculty of College of Hotel and Restaurant Management

Nueva Ecija University of Science and Technology

In Partial Fulfilment

Of the Requirements for Subject Research

By:

Erline Mae C. Caysido

Julie Ann E. Marquez

Kimberlyn O. Ocampo

Arianne O. Tolentino

April 2014


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APPROVAL SHEET ON THIS PAGE


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ACKNOWLEDGMENT

The researchers wish to express their gratitude and

appreciation to the following persons who have been

instrumental in the development and completion of this study.

To their Research Adviser, Dr. Zenaida A. Villariaza for

her constant support and encouragement in accomplishing

study.

To their parents and loved ones, for their unending

support and unconditional love. They have been the

researchers source of inspiration.

To the Dean of College of Hotel and Restaurant

Management, Ms. Ma. Cecilia P. Pradez, for allowing them to

conduct this study.

To the 2nd year HRM of this institution, for entrusting

information pertinent to this study.

Most of all, to the Father Almighty, for the guidance

and wisdom He has given them in succeeding this endeavour.

To god be the glory!



Kimberlyn O. Ocampo



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DEDICATION

With love and affection, the researchers would like to

extend their heartfelt gratitude to the persons, who, in one

way to another, contributed to the success of this study.

This humble piece of work is dedicated to the

researchers parents, friends, and to God Almighty!



Kimberlyn O. Ocampo



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TABLE OF CONTENTS

PageTITLE PAGE................................................i

APPROVAL SHEET............................................ii

ACKNOWLEDGMENT............................................iii

DEDICATION................................................iv

TABLE OF CONTENTS.........................................v

LIST OF TABLES............................................vii

LIST OF FIGURES...........................................vii

ABSTRACT.................................................. ix

Chapter 1: THE PROBLEM & ITS BACKGROUND................... 1

Introduction............................................ 1

Statement of the Problem................................ 4

Conceptual Framework.................................... 5

Research Paradigm....................................... 6

Significance of the Study............................... 8

Scope and Delimitation.................................. 9

Definition of Terms..................................... 10Chapter 2: REVIEW OF RELATED LITERATURE & STUDIES.........12

Foreign Literature...................................... 12

Local Literature........................................ 16

Relevance of the Review................................. 26

Chapter 3: RESEARCH METHODOLOGY........................... 27

Methods of Research Used................................ 27

Data Gathering Tool/Instrument.......................... 28

Procedure in Making Ampalaya Pandesal................... 28

Analysis of Data........................................ 30

Care and Management..................................... 31


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PageChapter 4: PRESENTATION, ANALYSIS & INTERPRETATION OF DATA.. 32

Profile of the Respondents.............................. 32

Preparation of Ampalaya Pandesal........................ 34

Respondents Evaluation of the Finished Product......... 35

Respondents Preferred Type of Ampalaya Pandesal........ 38

Chapter 5: SUMMARY, CONCLUSION & RECOMMENDATION........... 39

Summary..................................................39

Conclusion...............................................43

Recommendation...........................................44

BIBLIOGRAPHY..............................................45

APPENDICES................................................ 48

Appendix A. Letter of Request / Approval from the Dean...49

Appendix B. Consent / Letter to the Respondents......... 50

Appendix C. Sample Questionnaire........................ 51

Appendix D. Sample Pictures / Documentation............. 53

Appendix E. Curriculum Vitae............................ 55


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LIST OF TABLES

Table Page1.1 Age Profile of the Respondents....................... 32

1.2 Gender Profile of the Respondents.................... 33

2.1 Ingredients Needed in preparing Ampalaya Pandesal.... 34

2.2 Materials Needed in preparing Ampalaya Pandesal...... 35

3.1 Respondents Evaluation in terms of Appearance....... 36

3.2 Respondents Evaluation in terms of Color............ 36

3.3 Respondents Evaluation in terms of Taste............ 37

4.0 Respondents Preferred Type of Ampalaya Pandesal..... 38


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LIST OF FIGURES

Figure Page1 The process of baking and testing the product........ 6

2 The I-P-O Model of this study.............................7


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ABSTRACT

Title : Ampalaya Pandesal

Adviser : Dr. Zenaida A. Villariaza

Researchers : Erline Mae C. Caysido, Julie Ann E. Marquez,Kimberlyn O. Ocampo & Arianne O. Tolentino

_____________________________________________________________

Ampalaya pan-de-sal is bread with vegetable bits. The

Ampalaya or Momordica Charantia, its dough is made up of

flour, sugar, butter, milk, salt, yeast and Ampalaya bits. A

nutritious meal for everybody, that aims to give health

benefits.

Ampalaya leaves and fruits are excellent sources of

Vitamin B, iron, calcium, and phosphorus. It is also rich in

beta carotene. Ampalaya is used as herbal treatment for

diabetes, HIV, coughs, skin diseases, and sterility in women,

parasiticide, antipyretic and as purgative among others.

Ampalaya is for Diabetes. Clinical Studies for Ampalaya

Bitter Melon demonstrated hypoglycaemic properties (blood

sugar lowering) or other actions of potential benefit against

diabetes mellitus.

It is for the reason that the researchers conducted this

study in order to determine the feasibility or applicability


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of Ampalaya pandesal. Also the researchers wanted to know the

peoples response on its distinct characteristics when mixed

with pandesal dough.

This study therefore aimed to prepare/bake and evaluate

a bread/pandesal using Ampalaya (bitter gourd; Momordica

charantia) as the main ingredient mixed with dough.

Specifically, this study aimed to answer the following

questions:

1.How may the Ampalaya pandesal be prepared in terms of:1.1 Ingredients; and1.2 Materials needed?

2.How may the respondents evaluate the finished product interms of:

2.1 Appearance;2.2 Color; and2.3 Taste?

3.Which of the two types of Ampalaya pandesal (sweetenedand unsweetened) was more preferred by the respondents?

In terms of methodology, a descriptive method of research

was used. After creating the sweetened and unsweetened

ampalaya pandesal, 50 respondents (2nd year HRM students of

NEUST) were asked to evaluate its characteristics if it is

feasible to become another healthy variety of pandesal.


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On the second week of January 2013, cooking of pandesal

was done at the HRM laboratory. Testing/evaluating with

respondents using survey/questionnaire was done right after

the bread product was perfected. Mainly descriptive

statistics was employed to interpret the results. The entire

study lasted from November 2013 to March 2014.

Results or findings revealed the following:

Profile of the Respondents

Thirty-eight (38) or 76% of respondents belong 17-18 age

group while 12 or 24% of them belong to 19-21 age group while

gender ratio is nearly proportional with each other. There

were a total of 27 or 54% male respondents while there were

23 or 46% female respondents.

Preparation of Ampalaya Pandesal

The ingredients used in preparing Ampalaya pandesal

which in include all-purpose flour, bread flour, white sugar,

melted butter, baking powder, warm water, rapid rise yeast,

salt raw egg, cooking oil and grated Ampalaya is the

ingredients in preparing Ampalaya pandesal.

For the preparation phase, measuring cup and spoon,

plates, spatula, beaker, grater and strainer were used. In

mixing phase, mixing bowl and spatula were utilized. Finally,

the baking phase was aided by oven and parchment paper.


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Respondents Evaluation of the Finished Product

In terms of appearance, both sweetened and unsweetened

pandesals were evaluated as Presentable with an overall

weighted mean of 4.04 (TWF=207) and 3.94 (TWF=197),

respectively.

In terms of color, again, both sweetened and unsweetened

pandesals were evaluated as Very Good with an overall

weighted mean of 4.14 (TWF=207) and 4.18 (TWF=209),

respectively.

Lastly, in terms of taste, the overall ratings differ in

which the unsweetened pandesal was evaluated as Very Tasty

with an overall weighted mean of 4.20 (TWF=210). Sweetened

type was rated as Moderately Tasty with an overall weighted

mean of 4.12 (TWF=206).

Respondents Preferred Type of Ampalaya Pandesal

It was evident that sweetened type (f=30; 60%) of

Ampalaya pandesal was 20% higher than sweetened type (f=20;

40%). Sweetened type of Ampalaya pandesal was more preferred

by the respondents.


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Conclusion

Based from the findings and in accordance to the problem

statement, the following conclusions were drawn:

1.The respondents were dominated by teenagers oradolescents. Gender ratio is nearly proportional with

each other tough there were a little more male

respondents than females.

2.There were various ingredients, materials, equipment andmethod utilized in Ampalaya pandesal production which

were common to the pandesal bought and readily available

in the market. The main difference was that, Ampalaya

meat was utilized in this study and was found out to be

feasible.

3.Generally, the Ampalaya pandesal was highly andpositively characterized by the respondents. In terms of

appearance of the finished product, both sweetened and

unsweetened pandesals were evaluated as Presentable.

In terms of color, again, both types were evaluated as

Very Good. Lastly, in terms of taste,the unsweetened

type was evaluated as Very Tasty while sweetened type

was rated as Moderately Tasty.

4.As a final remark, sweetened type of Ampalaya pandesalwas more preferred by the respondents.


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Recommendation

The researchers therefore recommend the following:

1.Follow up studies should be conducted to further improvethe quality of the Ampalaya Pandesal in terms of

appearance, color, taste, and perhaps, aroma, texture or

consistency.

2.Conducting studies regarding its health benefits when itis already incorporated in a dough in the form of pandesal

is also recommended.

3.Future studies on comparison of different market prices ofcommon pandesal versus Ampalaya pandesal. Conduct further

studies regarding its potential source of a business in

order to determine its profitability.

4.Future researchers may utilize this either as a referencematerial or as a guide as they conduct similar studies.

hrm arianne preliminaries

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