TITLE OF THE STUDY
Undergraduate Research
Submitted to the Faculty of the
Department of Hospitality Management
Cavite State University – Imus Campus
Imus City, Cavite
In partial fulfillment
of the requirements for the subject
BSHM 28: Research in Hospitality
FIRST NAME, MIDDLE INITIAL, SURNAME
FIRST NAME, MIDDLE INITIAL, SURNAME
FIRST NAME, MIDDLE INITIAL, SURNAME
FIRST NAME, MIDDLE INITIAL, SURNAME
FIRST NAME, MIDDLE INITIAL, SURNAME
FIRST NAME, MIDDLE INITIAL, SURNAME
FIRST NAME, MIDDLE INITIAL, SURNAME
FIRST NAME, MIDDLE INITIAL, SURNAME
January 2026
VPAA-QF-18
Republic of the Philippines
CAVITE STATE UNIVERSITY
Imus Campus
City of Imus, Cavite
Department of Hospitality Management
MANUSCRIPT APPROVAL FORM
Research Title:
Name of Author(s):
Degree Program: BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT
ADVISER JIZZA MAE V. MONDOL
Adviser Date Department Research Date
Coordinator
FLORABHEL R. TINTE LIANE VINA G. OCAMPO, PhD
Department Chairperson Date Campus R and D Coordinator Date
ARMI GRACE B. DESINGAÑO, PhD
Campus Administrator Date
V01-2023-03-20
BIOGRAPHICAL DATA
This part of the manuscript is all about the author. This is a one-page
presentation of the personal information about the author. This is written in the first
person for the student teaching portfolio. The following are the biographical
information that need to be written in this page:
Name, home and/or business address, birthday, birth place, parents and
siblings;
Elementary and high school education with the name(s) of the school(s),
address, and the years attended; scholarship(s) enjoyed;
awards/recognitions received;
College education and the name(s) of the school(s), address, and years
attended; scholarships enjoyed; awards/recognitions received;
organization(s) and position(s) held.
Degree(s) obtained and year completed.
ACKNOWLEDGMENT
This is the part of the manuscript where the author writes his/her personal
acknowledgments of various forms of help or assistance like financial, technical or
even personal help that are instrumental to the use of a facility, laboratory equipment,
access to valuable data or it may be an expert advice extended to the author for the
successful conduct of the study or timely completion of the manuscript. It may also
include deeds or acts that inspired the author to finish the study. The
acknowledgment is written in the first person to make it more personalized. In order
to guide the writing of this part of the manuscript, the following organization is
prescribed:
Introductory or opening statement of the author is written in the first to
express gratitude or thankfulness;
Words of gratitude to the student teaching adviser, student teaching
coordinator, chairperson of the department, and dean of the college or
campus;
Those outside the department or college or University who extended their
help;
Friends and classmates;
Family and relatives;
Others.
Formulaic expression attributed to religious or spiritual beliefs may be placed
at the beginning or ending of the acknowledgment.
ABSTRACT
SURNAME, FIRST NAME MIDDLE INITIAL. Title: Undergraduate Research.
Bachelor of Science in Hospitality Management. Cavite State University - Imus
Campus. January 2026. Research Adviser: Ms. Jizza Mae V. Mondol.
The abstract concisely reports the aims and outcomes of your research so
that readers know exactly what the paper is about. There are four things need to
include:
The research problem and objectives;
The methods used;
Key results or arguments; and
The conclusion
Usually 150 -300 words, write the abstract if the information needed was
already completed since it will clearly describe the summary of the paper.
Keywords:
TABLE OF CONTENTS
Page
APPROVAL SHEET ..................................................................................... ii
BIOGRAPHICAL DATA ............................................................................... iii
ACKNOWLEDGMENT .......................................…...................................... iv
ABSTRACT .....................................................................................……….. v
LIST OF TABLES .....................................................................................…. vi
LIST OF FIGURES ....................................................................................... vii
LIST OF APPENIDX FIGURES ...............................................................…. viii
LIST OF APPENDICES ................................................................................ ix
INTRODUCTION…………………………………………………………………. 1
Statement of the Problem……………………………………………….. 2
Objectives of the Study………………………………………………….. 2
Significance of the Study………………………………………………… 3
Scope and Limitation of the Study……………………………………… 4
Definition of Terms……………………………………………………….. 4
REVIEW OF RELATED LITERATURE………………………………………… 5
METHODOLOGY…………………………………………………………………. 5
Raw Materials and Equipment………………………………………….. 6
Methods…………………………………………………………………… 9
Experimental Units………………………….…………………….……… 9
Experimental Design………… ………………………………….……… 10
Experimental Treatment……………………………………….………… 17
Experimental Layout ……………..……………………………..….…… 18
Ethical Consideration ……………………………………………....…… 24
Data Gathering Procedure………………………………………………. 24
Statistical Treatment of Data……………………………………..…….. 25
RESULT AND DISCUSSION……………………………………………………. 26
Sensory Attributes of (Product) ………………………………………… 27
Color………………………………………………………………. 28
Taste………………………………………………………………. 30
Texture……………………………………………………………. 31
General Acceptability…………………………………………………….. 32
Best Treatment………………………………………...…………………. 33
Theoretical Nutrient Content……………………………………...…….. 34
Recipe Cost……………………………………………………………….. 35
SUMMARY, CONCLUSION, AND RECOMMENDATION……………..……. 36
Summary………………………………………………………………..… 37
Conclusion………………………………………………………………… 38
Recommendation……………………………………..……………….…. 39
REFERENCES……………………………………………………………………. 40
APPENDICES………………………………………………………………..……. 42
LIST OF TABLES
Table Page
1 Ingredients for making Treatment 1…….……………………………. 6
2 Ingredients for making Treatment 2…….……………………………. 7
3 Ingredients for making Treatment 3…….……………………………. 8
LIST OF FIGURES
Figure Page
1 Experimental Layout of Making the Product………………………... 18
2 Sample average rank…………………………………………………. 25
LIST OF APPENDIX FIGURES
Appendix Page
Figure
1 Mise en place of Treatment 1……….. 48
…………………………….
2 Face-to-face consultation ……………………………….………… 54
LIST OF APPENDICES
Appendix Page
1 Curriculum vitae………………..……………………….….……… 48
2 Approval letter…………………………………………….…...…… 54
3 Calendar of activities…………………………………….………… 60
4 Pre-testing documents……………………………………………. 61
5 Research instrument…………………………………….………… 65
6 Procedure of making the product……..…………………………. 68
7 Photo documentation…………..………………………………….. 75
8 Food laboratory result……………………………………………... 84
9 Research poster layout………………………………………..….. 87
10 Certificate from statistician………………………………………… 88
11 Certificate from English critic…………………………….……….. 89
12 Mentee Consent Attestation Form for Utilization of IP Related
Work and Output……………….………………...……….. 90
13 Routing slip…………………………………………………….…... 102
TITLE OF THE STUDY
First Name, Middle Initial, Surname
First Name, Middle Initial, Surname
First Name, Middle Initial, Surname
First Name, Middle Initial, Surname
First Name, Middle Initial, Surname
First Name, Middle Initial, Surname
First Name, Middle Initial, Surname
First Name, Middle Initial, Surname
An undergraduate research manuscript submitted to the faculty of the Department of
Hospitality Management, Cavite State University–Imus Campus in partial fulfillment
of the requirements for the subject BSHM 28: Research in Hospitality. Prepared
under the supervision of Ms. Jizza Mae V. Mondol.
INTRODUCTION
An introduction answers the following questions.
What is the problem?
Why is it a problem?
How it should be solved?
Why it should be solved?
What is the purpose of the study?
Statement of the Problem
To determine the acceptability of the product by answering specific questions.
1. What are the sensory properties of the product in terms of:
a. color;
b. taste; and
c. texture?
2. What is the general acceptability of the product?
3. What is the best treatment of the product?
a. Treatment 1 - 100% (variation A of the product)
b. Treatment 2 - 100% (variation B of the product)
c. Treatment 3 - 50% (variation A of the product) and 50% (variation
B of the product)
4. What are the theoretical nutrient contents of the product?
5. What is the production cost of the product?
Objectives of the Study
It should be closely related to the statement of the problem and summarize
the aim that will be achieved by the study.
Significance of the Study
It provides details to the reader on how the study will contribute such as what
the study will contribute and who will benefit from it. It also includes an explanation of
the work’s importance as well as its potential benefits.
Scope and Limitation of the Study
Sets the scope and limitation of the research in order to provide a clear focus.
Definition of Terms
Identifies and defines key terms found in the research
REVIEW OF RELATED LITERATURE
Organized related literature and studies inform the reader what is a known
and conflicting area. The word “review” means that the research goes over the
materials, books, journals articles, theses, dissertations and internet presentations.
The purpose is to determine what has been written about the problem. The word
“related” means “similar” especially on the problem dimension.
The main ingredient
Varieties of the main ingredient
Culinary uses and health benefits of the main ingredient
History of the dish
Ingredients in making the dish
Storing and handling the dish
METHODOLOGY
This chapter presents the method of research used, materials, procedure,
tools and equipment that will be using in the study.
Materials
Table of Ingredients for making the product
QUANTITY INGREDIENTS DESCRIPTION
Table of kitchen utensils and equipment for preparing the product
QUANTITY MATERIALS DESCRIPTION
Table of kitchen utensils and equipment for cooking the product
QUANTITY MATERIALS DESCRIPTION
Table of Materials for packaging the dragon fruit
QUANTITY MATERIALS DESCRIPTION
Methods
Detailed narrative of the process in making the product.
Experimental Units
The main ingredient used in the product.
Experimental Design
The type of research used.
Experimental Treatment
The following treatments used for the production:
T1 - 100% (variation A of the product)
T2 - 100% (variation B of the product)
T3 - 50% (variation A of the product) and 50% (variation B of the product)
Experimental Layout
Illustration of the process flow in making the product.
Data Gathering Procedure
This may include survey administration procedures, interview or observation
procedures.
Ethical Consideration
Complying with the data privacy act of 2012 and using a consent form for the
respondents.
Statistical Treatment
The statistical tools used to answer the specific problem. It must be clearly
described and the formula must be illustrated and explained.
RESULT AND DISCUSSION
This chapter discusses the sensory properties of the product in terms of color,
taste, texture and general acceptability of the product, theoretical nutrient contents
and recipe cost are also discussed and presented.
SUMMARY, CONCLUSION, AND RECOMMENDATION
This chapter presents the summary of the study, the conclusions drawn from
the findings as well as the recommendations based from the conclusion.
REFERENCES
Following the APA format 6th edition
Next page
APPENDICES
Including the approval letter, survey questionnaire, E-coli Test, curriculum
vitae, photo documentation, statistical package and graph and other related
supporting documents