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.--

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Aspacio, Princess M [author]

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TextPublication details: Manila: Technological University of the Philippines, 2025.Description: xii, 143pages: 29cmContent type:

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BTH TX 911.3 A87 2025

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

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Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Bachelor's Thesis CIE	TUP Manila Library	BTH TX 911.3 A87 2025 (Browse shelf(Opens below))	c.1.	Not for loan		BTH0006238

Bachelor's thesis

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

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

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