Design- based research in savor and discover: development of instructional material: a guide to local types of tea (camellia sinensis)/
Aspacio, Princess M.
Design- based research in savor and discover: development of instructional material: a guide to local types of tea (camellia sinensis)/ Princess M. Aspacio, Lorraine M. Bandol, Viberly Eunice M. Cainap, Ma. Daryl P. Deuda, and Rhea G. Zipagan.-- - Manila: Technological University of the Philippines, 2025. - xii, 143pages: 29cm.
Bachelor's thesis
College of Industrial Education.--
Includes bibliographic references and index.
Food and Service Management students' challenges lack awareness of local
Philippine teas, hindering their ability to incorporate them into innovative beverage
service concepts. Employing a mixed-methods design and a four-phase design-based
research approach, the study aimed to create an instructional guide material on local tea
(Camellia sinensis) for FSM students. The study "Savor and Discover" involves First to
Third year Food Service Management students at the College of Industrial
Enlightenment, using purposive sampling for qualitative insights from selected students
about local tea, and simple random sampling for quantitative data from 50 students at
Technological University of the Philippines–Manila Campus to ensure diverse
perceptions and reliable data. Phase 1 (qualitative) assessed students' perceptions and
awareness of local tea varieties. Phase 2 (Design and Develop) focused on designing
and developing a detailed, engaging, and effective instructional guide. Phase 3 involved
iterative refinement based on expert feedback. Phase 4 (qualitative) evaluated the
guide's effectiveness in enhancing students' knowledge and understanding. Quantitative
results showed weighted means ranging from 3.48 to 3.5 for usefulness, 3.18 to 3.39 for
clarity, and 3.3 to 3.58 for engagement, generally indicating acceptable levels across all
aspects, though some engagement items fell into the "moderately acceptable" category. The findings of this study found that an instructional guide significantly improved Food
Service Management students' knowledge of local tea varieties, addressing their initial
limited understanding and receiving positive feedback on its content and engagement. Key words: Instructional guide, Tea varieties, Philippine Tea, Food and Services
Instructional guide
Tea varieties
Philippine tea
BTH TX 911.3 / A87 2025
Design- based research in savor and discover: development of instructional material: a guide to local types of tea (camellia sinensis)/ Princess M. Aspacio, Lorraine M. Bandol, Viberly Eunice M. Cainap, Ma. Daryl P. Deuda, and Rhea G. Zipagan.-- - Manila: Technological University of the Philippines, 2025. - xii, 143pages: 29cm.
Bachelor's thesis
College of Industrial Education.--
Includes bibliographic references and index.
Food and Service Management students' challenges lack awareness of local
Philippine teas, hindering their ability to incorporate them into innovative beverage
service concepts. Employing a mixed-methods design and a four-phase design-based
research approach, the study aimed to create an instructional guide material on local tea
(Camellia sinensis) for FSM students. The study "Savor and Discover" involves First to
Third year Food Service Management students at the College of Industrial
Enlightenment, using purposive sampling for qualitative insights from selected students
about local tea, and simple random sampling for quantitative data from 50 students at
Technological University of the Philippines–Manila Campus to ensure diverse
perceptions and reliable data. Phase 1 (qualitative) assessed students' perceptions and
awareness of local tea varieties. Phase 2 (Design and Develop) focused on designing
and developing a detailed, engaging, and effective instructional guide. Phase 3 involved
iterative refinement based on expert feedback. Phase 4 (qualitative) evaluated the
guide's effectiveness in enhancing students' knowledge and understanding. Quantitative
results showed weighted means ranging from 3.48 to 3.5 for usefulness, 3.18 to 3.39 for
clarity, and 3.3 to 3.58 for engagement, generally indicating acceptable levels across all
aspects, though some engagement items fell into the "moderately acceptable" category. The findings of this study found that an instructional guide significantly improved Food
Service Management students' knowledge of local tea varieties, addressing their initial
limited understanding and receiving positive feedback on its content and engagement. Key words: Instructional guide, Tea varieties, Philippine Tea, Food and Services
Instructional guide
Tea varieties
Philippine tea
BTH TX 911.3 / A87 2025