000			02886nam a22003137a 4500
003			OSt
005			20250728103601.0
008			250728b |||||||| |||| 00| 0 eng d
040			_aTUPM _bEnglish _cTUPM _dTUPM _erda
050			_aBTH TX 911.3 _bC35 2025
100			_aCalangan, James Reiner B. _eauthor
245			_aWeb dictionary of culinary alternatives: development and evaluation/ _cJames Reiner B. Calangan, Ericson A. Mosende, Ralph Mathew M. Manangat, and Isaac Anthony D. Naguit.--
260			_aManila: _bTechnological University of the Philippines, _c2025.
300			_axiii, 201pages: _c29cm.
336			_2rdacontent
337			_2rdamedia
338			_2rdacarrier
500			_aBachelor's thesis
502			_aCollege Of Industrial Education.-- _bBachelor of technical -vocational teacher education major in food and service management: _cTechnological University of the Philippines, _d2025.
504			_aIncludes bibliographic references and index.
520			_aThe 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.
650			_aDictionary
650			_aIngredients
650			_aLack of availability
700			_aMosende, Ericson A. _eauthor
700			_aManangat, Ralph Mathew M. _eauthor
700			_aNaguit, Isaac Anthony D. _eauthor
942			_2lcc _cBTH CIE _n0
999			_c30527 _d30527