Aspacio, Princess M.  <br/><br/>
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. 
<br/><br/> Bachelor's thesis 
<br/><br/>College of Industrial Education.--<br/> 
<br/><br/>Includes bibliographic references and index. 
<br/><br/> Food and Service Management students' challenges lack awareness of local<br/>Philippine teas, hindering their ability to incorporate them into innovative beverage<br/>service concepts. Employing a mixed-methods design and a four-phase design-based<br/>research approach, the study aimed to create an instructional guide material on local tea<br/>(Camellia sinensis) for FSM students. The study "Savor and Discover" involves First to<br/>Third year Food Service Management students at the College of Industrial<br/>Enlightenment, using purposive sampling for qualitative insights from selected students<br/>about local tea, and simple random sampling for quantitative data from 50 students at<br/>Technological University of the Philippines–Manila Campus to ensure diverse<br/>perceptions and reliable data. Phase 1 (qualitative) assessed students' perceptions and<br/>awareness of local tea varieties. Phase 2 (Design and Develop) focused on designing<br/>and developing a detailed, engaging, and effective instructional guide. Phase 3 involved<br/>iterative refinement based on expert feedback. Phase 4 (qualitative) evaluated the<br/>guide's effectiveness in enhancing students' knowledge and understanding. Quantitative<br/>results showed weighted means ranging from 3.48 to 3.5 for usefulness, 3.18 to 3.39 for<br/>clarity, and 3.3 to 3.58 for engagement, generally indicating acceptable levels across all<br/>aspects, though some engagement items fell into the "moderately acceptable" category. The findings of this study found that an instructional guide significantly improved Food<br/>Service Management students' knowledge of local tea varieties, addressing their initial<br/>limited understanding and receiving positive feedback on its content and engagement. Key words: Instructional guide, Tea varieties, Philippine Tea, Food and Services 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Instructional guide<br/>Tea varieties<br/>Philippine tea
<br/><br/><label>LC Class. No.: </label>BTH TX 911.3  / A87 2025