Web dictionary of culinary alternatives: development and evaluation/
Calangan, James Reiner B.
Web dictionary of culinary alternatives: development and evaluation/ James Reiner B. Calangan, Ericson A. Mosende, Ralph Mathew M. Manangat, and Isaac Anthony D. Naguit.-- - Manila: Technological University of the Philippines, 2025. - xiii, 201pages: 29cm.
Bachelor's thesis
College Of Industrial Education.--
Includes bibliographic references and index.
The role of an ingredient is to be able to procure a dish. Whenever
ingredients are unavailable people tend to be frustrated and leads to not being able
to procure their dish. The purpose of this study is to fill in those ingredients that are
unavailable. This design-based research study aimed to develop and evaluate a
website dictionary to fill in what is lacking offering the Food and Service
Management students a solution. The study involved educators teaching food
related subjects and students related in food related courses. A random sampling
method was employed with varying across the four phases of the study. Data
collection instruments included interviews, expert feedback forms, and student
feedback forms. The research was conducted in four phases: (1) Problem
Exploration and Identification: Challenges were identified through literature
review, interviews with the students; (2) Design and Development: An
instructional web dictionary was created; (3) Iterative Testing and Refinement:
The web dictionary underwent multiple cycles of implementation and refinement,
guided by the feedback forms of experts and students; (4) Synthesis of Design
Principles: The iterative process led to the formulation of design principles to
inform future web dictionary development. Pilot testing demonstrated that the web
dictionary is moderately acceptable. The study concludes that the developed web
dictionary for culinary alternatives is acceptable. It recommends that there may still
be nuances in the ingredients, and better website functionality suggests that it can
still be researched further.
Dictionary
Ingredients
Lack of availability
BTH TX 911.3 / C35 2025
Web dictionary of culinary alternatives: development and evaluation/ James Reiner B. Calangan, Ericson A. Mosende, Ralph Mathew M. Manangat, and Isaac Anthony D. Naguit.-- - Manila: Technological University of the Philippines, 2025. - xiii, 201pages: 29cm.
Bachelor's thesis
College Of Industrial Education.--
Includes bibliographic references and index.
The role of an ingredient is to be able to procure a dish. Whenever
ingredients are unavailable people tend to be frustrated and leads to not being able
to procure their dish. The purpose of this study is to fill in those ingredients that are
unavailable. This design-based research study aimed to develop and evaluate a
website dictionary to fill in what is lacking offering the Food and Service
Management students a solution. The study involved educators teaching food
related subjects and students related in food related courses. A random sampling
method was employed with varying across the four phases of the study. Data
collection instruments included interviews, expert feedback forms, and student
feedback forms. The research was conducted in four phases: (1) Problem
Exploration and Identification: Challenges were identified through literature
review, interviews with the students; (2) Design and Development: An
instructional web dictionary was created; (3) Iterative Testing and Refinement:
The web dictionary underwent multiple cycles of implementation and refinement,
guided by the feedback forms of experts and students; (4) Synthesis of Design
Principles: The iterative process led to the formulation of design principles to
inform future web dictionary development. Pilot testing demonstrated that the web
dictionary is moderately acceptable. The study concludes that the developed web
dictionary for culinary alternatives is acceptable. It recommends that there may still
be nuances in the ingredients, and better website functionality suggests that it can
still be researched further.
Dictionary
Ingredients
Lack of availability
BTH TX 911.3 / C35 2025