Web dictionary of culinary alternatives: development and evaluation/ James Reiner B. Calangan, Ericson A. Mosende, Ralph Mathew M. Manangat, and Isaac Anthony D. Naguit.--

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Calangan, James Reiner B [author]

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Material type: Text

TextPublication details: Manila: Technological University of the Philippines, 2025.Description: xiii, 201pages: 29cmContent type:

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BTH TX 911.3 C35 2025

Dissertation note: College Of Industrial Education.-- Bachelor of technical -vocational teacher education major in food and service management: Technological University of the Philippines, 2025. Summary: 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.

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Item type	Current library	Shelving location	Call number	Copy number	Status	Date due	Barcode
Bachelor's Thesis CIE	TUP Manila Library	Thesis Section-2nd floor	BTH TX 911.3 C35 2025 (Browse shelf(Opens below))	c.1	Not for loan		BTH0006229

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Bachelor's thesis

College Of Industrial Education.--
Bachelor of technical -vocational teacher education major in food and service management: Technological University of the Philippines,
2025.

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.

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