Nutritious Vegetable Waffle Pizza Combines Health and Taste

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CHAPTER ONE
THE PROBLEM AND REVIEW OF RELATED LITERATURE
INTRODUCTION
“There’s no better feeling in the world than a warm pizza box on your lap”
- Kevin James
“You should eat waffle! You can’t be sad if you eat a waffle!”
- Lauren Myracle
Nowadays people seek foods that has nutritional value and are easy to prepare.
The researchers developed a product combining pizza and waffle into one and has
included vegetables inside so that people especially kids who do not eat vegetables
such as malunggay and carrot will be able to eat without knowing it.
Waffles have a crispy buttery delicious outside and a tasty dough inside that
mixes with the syrup and any other add-ins.
The pizza industry is teaming with opportunities and room for innovation. If
Americans could choose to eat only one food for the remainder of their lives, it would
have to be pizza. According to statistics from Franchise Disclosure Documents,
Americans eat on average 100 acres of pizza daily or 350 slices per second. In
addition, 93 percent of Americans eat at least one pizza per month, easily making
pizza the number one dinner choice in the United States. With such mass appeal, it is
no surprise that this $40 billion industry (measured by sales per year) makes up
approximately 17 percent of all restaurants in the nation.
What could feed a hungry family better than a heaping stack of hearty
pepperoni pizzas? Amongst the population of American families with children 18 and
under, 68% of their occasions with pizza involve children. In fact, a recent Gallup
Poll demonstrates that children of ages 3 -11 claim to prefer pizza out of all lunches
and dinner selections. However, despite this concentration on American families,
pizza has proved to be popular among people of all ages up to 65.
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One of the greatest highlights of the pizza industry is its high versatility and
customization for consumer preferences. A survey conducted by the PMQ Pizza
Magazine indicates that 86% of pizza lovers would choose their own toppings rather
than order a pre-customized pizza.
Conducting this study is such a wonderful task for us to be done. The main
focus of this study is to produce a product which everyone would like to eat, and what
we think would be in-demand to the public. Everyone loves to eat, especially sweets,
but as we all know sweet foods are not that good in our body because of its high sugar
content which causes diabetes to those who loves to eat sweets. So we have come up
with an idea of creating a product that has healthy ingredients. Malunggay is used to
combat malnutrition, especially with infants and nursing mothers. It contains vitamins
A, B, and C , calcium, iron and protein. It also aids as anti-tumor cancer. (Fuglie LJ
(2000), New uses of Moringa in Nicaragua, ECHO development Notes #68 June
2000)
There are several factor to consider with regards to the product. First factor to
consider is health, the researchers are focusing on the health of the consumers and
benefits they can get on the product. Second, the age, everyone can eat this product
but we are more focusing on kids who doesn’t want to eat vegetables. Third is the
uniqueness. The more unique our product the more attention it gets. Our purpose in
creating the product is to let people know that waffle and pizza can be combined as
one which can be rich in nutrients and vitamins, and to change their perception
regarding these product.
The researchers aim to promote waffle pizza with many benefits, to introduce
it as a good source of vitamins, to adopt and embrace the crops that we have, to
enhance or to develop their goodness or the nutrition from this vegetable and to
satisfy our consumers standards.
Waffle today is one of the most preferred bread varieties to the delicate taste
and heaviness of today’s generation. It is easy to prepare, also lots of ingredients can
be combined with it. Some of the waffle food carts offers ham, cheese, chicken, tuna,
chocolate, caramel, strawberry and much more.
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Waffles are made from a batter consisting of flour, eggs, sugar, butter, milk
and baking powder. The baking powder helps the waffle acquire the fluffy texture.
Waffles are cooked on a waffle iron and can come in a variety of shapes and sizes.
The waffle iron creates pockets or indentions throughout the dough. Both sides of a
waffle are cooked at the same time on a waffle iron.
In the late 19th century the first known waffle recipe was penned in an
anonymous manuscript, Le Menagier de Paris, written by a husband as a set of
instructions to his young wife. While it technically contains for recipes, all are
variation of the first: Beat some eggs in a bowl, season with salt and add wine. Toss in
some flour, and mix. Then fill, little by little, two irons at the time with as much of the
paste as a slice of cheese in large. Then close the iron and cook both sides, if the
dough does not detach easily from the iron, coat it first with a piece of cloth that has
been soaked in oil or grease (Wikipedia).
Waffle has been an important part of the Belgian diet for centuries. Most
waffle are served warm by street vendors and dusted with confectioner’s sugar
thought in tourist areas they might be topped with whipped cream, soft food or
chocolate spread, they are snack or a dessert and are not eaten for breakfast. There are
two types of waffle or gauffres the Brussels and the Liege waffle.
The liege was invented by the chef of the Price Bishop of Li AGe in the 18 th
century, it is made with chucks of sugar, which caramelize and form of crispy,
crunchy coating. The liege waffle is the most common type of waffle on the street
available in Belgium and prepared in plain, vanilla and cinnamon.
(http://www.visitbelgium.com/?page=waffle)
On the other hand, pizza is a bread, an oven-baked flat bread generally topped
with tomato sauce and cheese. It is commonly supplemented with a selection of
meats, vegetables and condiments.
Pizza was first introduced in the early 1900s near Chicago and in New York
when Italian immigrants first arrived in the United States. Then in the mid 1900s, GI’s
from WWII began streaming back from Italy, bringing with them a renewed craving
for pizza. Although the pizza industry was highly expansive at this time, all of the
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pizzerias were still individually owned restaurants. (Pizza Analysis 2015-Cost &

Trends)
According to Chuck Williams author of the cookery food entitled pizza, he

said that first pizzas were no doubt products as much as frugality as of creativity. An
Italian home cook, finding some extra bread dough on hand, flattened it, spread on
some leftover pasta sauce, added a few parings of cheese and popped it in the oven.
In doing pizza you can make your own dough or you can either buy a ready
store-bought pizza dough. We can make a pizza for dessert by simply topping a quick
baking powder-leavened dough with fresh or dried fruits.
According to Jenny Hope of Daily Mail - Pizza has always been seen as a
meal high in fat and big guilt factor. But according to a study, it can also cut your risk
of developing a range of cancers. Researchers discovered that those who ate pizza at
least twice a week were 59% less likely to develop cancer of the esophagus, had a
34% lower risk of throat cancer, and were 26% less likely to get colon cancer. Here is
growing evidence of the health benefits of a diet rich in tomato sauce, but this is the
first time that experts have claimed eating pizza can fight disease.
Dr. Silvano Gallus, of the Mario Negri Institute for Pharmaceutical Research
in Milan, said “We knew that the tomatoes used in the sauce are considered to be a
food that prevents certain tumors.”
The proponents came up with this history because they wanted to add
flavoring and immolation to waffle and pizza. Vegetable waffle with lots of benefits.
Since many people are worried of what they are eating, very curious of their weight,
the proponents created a food which can be consumed or eaten by everyone especially
children who does not eat vegetable.
To give a twist and make it more different than other waffle, the proponents
came up with waffle with twist of pizza as a toppings or filling. And the main
ingredient of this is the Malunggay “The Miracle Veggie.” Moring Oleifera as we all
know malunggay, is known as “The Miracle Veggie”, because of all its nutrients like
calcium, potassium, vitamin A, C, and protein. Malunggay leaves were once
considered “Poor Man’s Vegetable” but now “Miracle Free” or nature’s medicine
cabinet (Fuglie LJ 2000). Waffles are rich in fibers, antioxidants, and minerals while
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pizzas helps in cancer, contain vitamins A, C and B6, chromium, fiber, helps lower
blood sugar and cholesterol
Combining the two product waffle and pizza will be different from other
pizzas and waffles that you can buy in the market. The possibilities are nearly
countless.
Nutritional Benefits
Waffles – rich in fibers, antioxidants and minerals.
Pizzas – helps prevent cancer
 Longganisa benefits:
Vitamin B, B12, copper, protein and carbohydrates
 Malunggay benefits:
Vitamins A, B, and C, protein, iron and calcium, it aids for anti-tumor cancer,
anti-microbial, anti-bacterial, anti-fungal, it inhibits inflammation.
 Carrot benefits:
Rich in vitamin A, helps fight and aid for cancer (lung,corolectal,prostate
cancer, leukemia (MNT July 06, 2015 Monday)
 Red Bell Pepper contains :
Source of vitamins A, C, and B6
 White Onion benefits :
Rich in vitamin C, chromium, fiber, and helps lower blood sugar and
cholesterol
 Cheese provides :
Calcium and protein, as well as some vitamin A, B12, riboflavin, zinc and
phosphorous. And it's a source of conjugated linoleic acid (CLA), a fat that
may have anti-cancer, weight-reducing, and heart-protective effects.
 Pineapple benefits:
Decreases the risk of obesity, and overall mortality, diabetis, heart disease, and
helps promotes a healthy complexion and hair, increased energy and overall
lower weight, asthma prevention, cancer, helps blood pressure
(medicalnewstoday.com/articles/276903.php Thursday June 18, 2015).
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CONCEPTUAL FRAMEWORK
Conceptual framework refers to the set of interrelated process in a system that

defines and presents a systematic view of phenomena by specifying the relationship
among variables.
The proponents were able to produce the product from raw ingredients
through organized procedure to its output itself.
INPUT PROCESS OUTPUT

KNOWLEDGE IDEA
REQUIREMENT GENERATION
-Internet/books
-Ingredients
 Eggs  Formulating
 All purpose Recipes
flour.  Taste
 Milk  Appearance
 Vegetable oil  Texture “Wazzap-
 Sugar  Nutritive Value
 Baking Waffle Pizza”
 Its
powder. Acceptability
 Salt  Uniqueness
 Vanilla  Product
extract.  Testing/
-Toppings  Evaluating
 Longganiza
 Cheese
 Pineapple
 Bellpeppe
 Onion
 Pizza sauce
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STATEMENT OF THE PROBLEM
The group would like to identify the acceptability of the proposed product
which is the “Wazzap–Waffle Pizza”. This study is conducted to determine how it
will affect food service industry and individuality, as well as the contributors of
waffles and pizzas. It is conducted to see how respondents would react and if the
product attains the expected qualities of the consumers in terms of texture, aroma,
appearance and taste. Also, part of our problem was to differentiate the health benefits
of our product to the other existing related products and through the use of some data
and survey questionnaire, the solution to our problem will be answered.
This study aims to describe and analyze the development and testing of Wazzap-
Waffle Pizza.
Specially, this study sought to answer the following questions:
1. What is the profile of the respondents in terms of:

a. gender
b. age
c. location
d. status
2. What is the level of testing on Wazzap-Waffle Pizza of the respondents in
terms of its:
a. appearance
b. color
c. taste
d. texture
e. cost
OBJECTIVES OF THE STUDY
This study aims to:

 create, developed and produce WAFFLE PIZZA into one product.
 determine the acceptability in terms of texture, aroma, appearance,
palatability, and taste.
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 identify the nutritional benefits/value through approximate analysis.

 improve WAZZAP–WAFFLE PIZZA as suggested by the evaluators.
ASSUMPTION
The proponents came up with an assumption which shows that “Wazzap

-Waffle Pizza” has a wide range of different nutritional value compared to the usual
waffle and pizza that can be bought in the market. The purpose of the product can be
recognized as a highly competitive product for its potential costumer will appreciate
the product because of its uniqueness and affordable prize. It will be one of the food
in the market industry.
SIGNIFICANCE OF THE STUDY
The study was primarily conducted to create and developed an alternative

waffle compared to the usual ordinary waffle. The primary ingredient is Malunggay
inspired with pizza style. The data gathered will classify the importance and benefit of
the product. It will produce knowledge to consumer knowing that Malunggay is also
good source of nutrients.
This research aims to contribute to the growth of our economy in terms of

exporting, creating new trend to the country and to produce this kind of product with
quality.
SCOPES AND LIMITATIONS

The study covers the frequent buying and eating of pizza and waffle, the
availability of the product combining them as one as a replacement for the waffle and
pizza that consumers bought individually. We also studied about the nutrients content
of our product which will provide health benefits to the consumers. We conducted
research through the use of some references from books and internet. Also, through
survey, we had determined how the respondents reacted with the product with regards
to its texture, aroma, appearance and taste and its acceptability. Our respective
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respondents are the consumers who mostly eat in a fast food restaurant, specifically
the students and faculty staffs.
This research is adversely affected by how it tasted with each consumer and
their perspective about the proposed product.
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Definition of Terms:
Appearance - it pertains to visual appearance the way in which objects reflect and
transmit light. The way that someone or something looks.
Aroma - Distinctive pervasive and usually pleasant or savory smell.
Batter - a mixture consisting chiefly of flour, egg, and milk or water and being thin
enough to pour or drop from a spoon.
Bake - a food cooking method that uses prolonged dry heat by convection, rather than
by thermal radiation, normally in an oven, but also in hot ashes, or on hot stones.
Bread - is a staple food prepared from a dough of flour and water, usually by baking.
Caramelized - browning of sugar.
Dough - a thick malleable, sometimes elastic, paste made out of any cereals (grains),
leguminous or chesnut crops.
Flavor - is the distinctive taste of a food or drink.
Fluffy - being light and soft or airy.
Frugality - the quality of being economical with money or food; thriftiness.
Nutrition - is the process of providing or obtaining the food necessary for health and
growth, the branch of science that deals with nutrients and nutrition, particularly in
humans.
Pizza - oven-baked flat bread generally topped with tomato sauce and cheese.
Taste - is the sensation of flavor perceived in the mouth and throat on contact with a
substance. The sensation of flavor perceived in the mouth and throat on contact with a
substance.
Texture - It is the feel, appearance, or consistency of a surface or a substance. It is the
physical feel of something – smooth, rough, fuzzy, slimy, and lots of textures
something in between.
Topping - a layer of food poured or spread over a base of a different type of food to
add flavor.
Waffle - one of the most preferred bread varieties to the delicate taste and heaviness.
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CHAPTER TWO
Research Methodology
MATERIAL AND METHOD

This chapter presents the type of research, respondent of the study, sampling
technique and design, questionnaire and data gathering procedure, philosophical
assumption underpinning this research, as well as to introduce the research strategy
and the empirical techniques applied to know people’s perception about the product’s
procedure. The method used in conducting the research involves research instruments,
the raw materials, procedures, and the data gathering.
TYPE OF RESEARCH
The study attempted to describe and analyze the testing and development of
the “Wazzap-Waffle Pizza”. The researchers were able to gather accurate and reliable
data. The experimental method was used by the researchers and it is usually taken to
be the most scientific of all methods, the ‘methods of choice’.
Respondents of the Study
The Respondents of the stated research came from the students and teaching
staffs of Don Honorio Ventura Technological State University, and individuals that
came from outside the vicinity of Don Honorio Ventura Technological State
University. They are available enough to answer questions. Fifty respondents from the
students, 25 respondents came from the teaching staff of Don Honorio Ventura
Technological State University and the remaining 25 respondents came from
individuals who are chosen to be participants of our study. Since they have a large
quantity, we would not able to acknowledge them all and merely 100 respondents in
total.
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SAMPLING TECHNIQUES AND DESIGN
In this technique each member of the population equally has the chance of
being selected as subject. The entire process of sampling is done in a simple step with
each subject selected independently of the other members of the population.
The specific probability sampling that was applicable was the simple random
sample which is the basic sampling method assumed in the statistical methods and
computations, also guarantees that each individual has an independent and equal
chance of being selected. The population is not entirely known to avoid bias and keep
the sample representative. This method is very fair and unbiased.
RESEARCH INSTRUMENT
The main gathering instrument used was a set of questionnaire as

supplemented by informal interviews. The gathered data through surveys and
questionnaires are used in order to identify the effectiveness of the proposed product.
The questionnaire was divided into: The Evaluators / Respondent profile; the level of
acceptability of “Wazzap–Waffle Pizza”. The perceptions of the evaluators toward
the product and the evaluations of the product.
DATA GATHERING PROCEDURE
The data were collected using a questionnaire. It was comprised of questions

which were related to the respondents’ profile on their ages and gender and their
level of testing on Wazzap–Waffle Pizza in terms of its appearance, color, texture,
and taste.
The following activities were undertaken:
1.) Disseminate the questionnaire of the selected respondents.

2.) Retrieve the questionnaire from the selected respondents.
3.) Collate, tabulate the data gathered from the questionnaire.
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DATA ANALYSIS
Statistical Treatment of the Data
The following statistical tool was applied in the data collected:
Descriptive statistics like frequency, percentage, arithmetic mean, standard

deviation and coefficient of variation were computed for this part.
Frequency:
F = x1 + x2 + x3 + x4 + x5
Where:
F = Frequency
x1 = Very Acceptable
x2 = Acceptable
x3 = Moderately Acceptable
x4 = Less Acceptable
x5 = Not Acceptable
Percentage:
X
%= x 100
F
Arithmetic Mean:
X = ∑ xif i
n
Where:
x = arithmetic mean
xi = class mark
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fi = corresponding frequency
n = number of respondents
Standard Deviation :
σ= ∑( x – x) 2
√ n−1
Where:
σ = standard devuiation (SV)
x = arithmetic mean
n = number of respondents
Coefficient of Variation
σ
CV = x 100
x
Where:
CV = coefficient of variation
σ = standard deviation (SV)

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TECHNICAL ASPECT
Supply and Demand of Waffle
The first waffle that was made was the Belgian waffle and from that different
varieties are made like the Armenian Waffle, Liege Waffle, Hongkong Waffle,
Krumkake, Malt Waffle, waffle cone, waffle pie,potato waffle, soft waffle, waffle
hotdogs, chocolate waffles and lots more. Demand for it is spreading worldwide and
can be bought in the outlets or can even be made from home.
Supply and Demand of Pizza
From its origins in the Naples-region of Italy, pizza has become a mainstay in
the North American diet. Pizza arrived in the United States in the early 1900s thanks
to a large population influx of Italian immigrants.
The popularity of pizza in the United States grew with the return of American
troops to the U.S. after being stationed in Italy during World War II. Upon their
return, the troops brought home to the U.S. a demand for the dish they had enjoyed in
Italy, which expedited the mainstreaming of pizza into American cuisine, and some
years later to the one Canada.
Because of this boom in demand, pizzerias began their expansion between the
mid-1940s and early-1960s. Companies that were founded in this timeframe that
would become mainstays and market leaders in the pizza business include Pizza Hut,
Little Caesars, and Domino's.
However, demand for pizza is spreading worldwide with different varieties

especially today there are lots of pizza stores, outlets that can be found and some of
them had a cheaper price.
Currently, the quick service market for takeout and delivery pizza is an
especially saturated sector in Canada, as declared by Background Food service
consultant Douglas Fisher. “I think it’s a really price-sensitive market and it’s really
tough to penetrate it,” he said.
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Supply and Demand of Sugar
According to Sugar:World Trades, United States production is forecast from

last year at 7.7 million tons. Consumption continues to rise, while imports of 2.8
million tons are forecast down 200,000 tons. Stocks are forecast at just under 1.0
million tons. Imports under the tariff rate quota assume minimum U.S commitments
to import raw and refined sugar. On May 9, 2014, the United States International
Trade Commission determined that imports of sugar from Mexico have injured or
threatened to injure U.S sugar producers. As a result, the United States Department of
Commerce will continue to investigate and countervailing duty margins, with a
preliminary decision on dumping in September, 2014. These deadlines can be
extended in special circumstances.
Supply and Demand of Carrot
It is believed that the carrot was first cultivated in the area now known as
Afghanistan thousands of years ago as a small forked purple or yellow root with a
woody and bitter flavor, resembling nothing of the carrot we know today.
The U.S. fresh carrot market is dominated by producers in California.

Historically, they have produced 75% of the fresh carrots grown in the United States.
Michigan, Washington, and Florida produce 5% each. Domestic fresh carrot
consumption has almost doubled in the past 25 years. Carrot consumption is expected
to grow even further in the near future mainly because of the growth in the elderly
population. Carrot production in the United States has increased substantially during
the last two decades. The increased production is due to increases in both carrot acres
planted and yields. Wholesale prices of fresh carrots have increased from 7.2 cents
per pound in 1993 to 13.1 cents per pound in 1997, while the retail prices of fresh
carrots have increased from 22.0 cents per pound to 51.2 cents per pound. Average
producer prices are the highest in Florida, followed by New York, and are lowest in
Colorado. In most regions, prices increased gradually for the 1992-1995 period and
then decreased in 1996 and 1997. U.S. imports of carrots have grown from 48.0
million pounds in 1973 to 223.0 million pounds in 1997, while U.S. exports have
grown from 63.3 million pounds to 230.1 million pounds. In the base model,
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California, the largest producer of carrots, produces more than 70% of carrots
produced in the United States, followed by Michigan. North Dakota produces 10.7
million pounds, equivalent to 0.3% of the total carrots produced. As North Dakota
increases its production, some other marginal producing regions reduce their
production. North Dakota may be able to increase its carrot production area to 8,000
acres (Economic Analysis Producing Carrots Won W. Koo& Richard D. Taylor).
Supply and Demand of Flour
A flour industry official assured the public on Wednesday of enough supply to

meet local needs, but warned that prices may continue to rise within 2008 due to
global factors. Ric Pinca, executive director of the Philippine Association of Flour
Millers Inc. (Pafmil), told reporters that the local flour stockpile, as of April 1, was
estimated at 10.6 million 25-kilogram bags "which is good for 2.7 months." This
inventory level, he said, was much higher compared to the same period in 2007, when
flour stockpile was around 8.8 million bags.
Supply and Demand of Milk
Strong global demand and stagnant production in other countries has led to
increased exports of U.S dairy products in recent months, generating more money
from dairy farmers but resulting in likely price hikes of 10-20 percent at the retail
level in some markets, according to analysts, “demand has been greater than supply
for the last several months”, said U.S dairy analysts Jerry Dryer. “Prices are peaking”.
Dryer said the current farm price for milk is about $23 per hundredweight, compared
to $17-$18 per hundredweight this time a year ago. Demand from China in particular
has been a factor in increasing exports of U.S dairy products, China’s increased
demand in 2013 alone equaled the total increase in milk production in the United
States, the European Union, Australia, and New Zealand, according to the National
Milk Producers Federation Dallas, Texas- based Dean Foods Co, the largest U.S
dairy processor, cited global demand pressures when it warned earlier this month that
its profits were being squeezed by a surprise rise in the price of raw milk. Dair
economics Mary Ledman said milk prices have been creeping upward since mid-2013
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because of global demand for milk powders, and accelerated recently as domestic
cheese posted an all-time high price at $2.36 a pound at the end of January.
“This spike in the cheese market will result in the highest fluid milk price on
record in March”.
For consumers of fluid milk, that means some market their retail price may
increase in abut 10-20 percent, she said. Milk production was up slightly in December
from the same month a year earlier, according to the most recent report from the U.S
Department of Agriculture, and there were roughly 8.5 million milk cows, also up
from a year ago. But overall, farmers have been hampered in efforts to increase
production due to a mix of factors that include high feed costs and poor weather. Milk
production rose just 0.4 percent in 2013 compared to 2012, the National Milk
Producers Federation.
Supply and Demand of Eggs
Eggs come from a poultry cliff of suppliers. Eggs are a never-ending supply
and demand. Egg demands are always high. According to Ms. Rehemah Mutyaba,
who has been in the business for 20 years, eggs business yields depending on how
much one invests.
“It is not only money but also time, the more time you give to the chicken, the higher
the production of eggs you will have,” she notes.
Supply and Demand of Pineapple
The pineapple plant is herbaceous perennial with a short, stout stem and a
rosette of waxy, strap-like leaves, two and a half to five feet high with a spread of
three to four feet. According to David Ivanovic, in 2008, pineapple imports for the
EU-15 have witnessed another big jump in terms of pineapple shipments. Between
2004 and 2008, arrivals have grown by nearly 80%, representing an annual growth
rate of 15%. Costa Rica is the main locomotive in this highly competitive market,
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growing from 250,000 metric tons in 2004 to 670,000 four years later. Latin
American suppliers are confirming their leaderships while traditional West African
suppliers are progressively switching their products from Smooth Cayenne to MD-2
varieties.In 2008, pineapple imports recorded a CIF value of €595 million.
According to the FAO and the Export-Import Bank of India, the demand for
healthy and organically produced pineapples is expected to increase considerably over
the next 10 years. Generally, the growth rate of organic markets is significantly higher
than that of conventional markets, and that should hold true for the organic pineapple
market too, demand currently outstrips supply. Retailers increasingly demand organic
pineapples of the MD2 type (MD2 is a hybrid pineapple with a golden skin color
when mature). In 2011, the commercial export of pineapples requires a modernized,
structured supply chain. A private sector focused legal and regulatory environment
that assures stringent rules on food quality and safety are also a requisite. Policy
formulation must be integrated across sectors as a fillip to overall competitiveness.
Worldwide Production and international sales of pineapple, Brazil, Thailand,

The Philippines, Costa Rica and China are the leading producers of pineapples
worldwide. Only about 30% of worldwide production is exported, the most significant
importers of pineapples are the United States, Belgium, the Netherlands, Germany
and Italy. Notably the major direct exporters of pineapples by volume are Costa Rica,
the Philippines, Ecuador, Ivory Coast, Panama and Honduras. Belgium, the
Netherlands and the United States are the biggest re-exporters of pineapples.
Supply and Demand of Bell Pepper
In 2012, 18.6 million cwt of bell peppers were grown on approximately

55,500 acres with a crop valued at $627.5 million. California produced 51 percent of
U.S. field-grown bell pepper volume (9.9 million cwt), followed by Florida (4.5
million cwt) with 26 percent, Georgia and New Jersey with 6 percent each, North
Carolina with 5 percent, Ohio with 4 percent, and Michigan with 2 percent. (NASS
2013)
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SALTON SEA – During the first week of December, a freak cold snap froze 400
acres of bell pepper fields near the Salton Sea. Within a day, brown crept into the
pepper skin. Within a week, peppers shriveled up.
"They turned to ice," said Davidi Compton, managing director of pepper

production and harvest for Coachella-based vegetable grower Prime Time
International.
The majority of commercial production area is based on red (85%), followed

by yellow (10%) and orange (5%), however these percentages are subject to change to
meet shifts in consumer demand. No matter what the final color of the pepper, all
sweet peppers start out green in color and the final color develops as the fruit ripens.
The color of the mature pepper is determined by the cultivar grown. Harvesting the
fully sized peppers when they are still green is not profitable as the mature colored
peppers command a better price.
Supply and Demand of Onion
In terms of both farm value and per person domestic consumption, the onion
industry represented the fifth most-valuable vegetable produced in the United States,
with a 2012 fresh market farm value of $944 million. In 2012, the average American
consumed 21.3 pounds of onions, up slightly from 1998 per capita consumption of
19.5 pounds per person. Fresh uses account for most consumption (93% in 2012).
Historically, demand rapidly increased during the 1970s as the popularity of fast food
hamburger chains featuring onions on burgers and onion rings as side orders
increased. In the 1980s, the rising popularity of restaurant salad bars increased onion
demand. By the end of the decade, demand continued to moderately increase as the
growing popularity of pizza, pasta, salsa and other ethnic cuisines increased. The
booming economy of the 1990s propelled demand for away-from-home foods, many
of which feature onions. One-third of fresh market onions are consumed away from
home, with full-service restaurants accounting for 15 percent of this target market.
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COST ANALYSIS
Table 1: Cost Analysis of Wazzap-Waffle Pizza
RECIPE NAME: WAZZAP-WAFFLE PIZZA

YEILD: 16 PCS
QUANTITY QUANTITY
PURCHAS COST EXTENSI
INGREDIENTS AS EDIBLE
E PRICE UNIT ON COST
PURCHASE PORTION
Egg 2 pcs 2pcs P 5/pc 5/pc P 10
All Purpose Flour 480 g 2 cups P 40/1kl 0.040 P 19.2
Milk 420 ml 1 ¾ cups P 56/ 1l 0.056 P 23.52
Veg. Oil 60 ml 1/4 cups P 20/175ml 0.114 P 6.84
White Sugar 5g 1 tsp P 15/120g 0.125 P 0.63
Baking Powder 20 g 4 tsp P 12/50g 0.24 g P 4.8
Salt 5g 1tsp P 5/250g 0.02g P 0.1
Malunggay 10 g 2 tsp P0 0g P0
Pizza Sauce 230 ml 230 ml P 18/115ml 0.157 P 36.11
Longganiza 8pcs 8 pcs P 40/8pcs 5 each P 40
Cheese 200 g 200 g P 50/200g .25 P 50
Red Bellpepper 100 g 60 g P 25/240g 0.104g P 10.4
White Onion 30 g 2tbsp P 10/240g 0.042g P 1.26
Carrots 30 g 2 tbsp P 12/500g 0.024 P 0.72
Pineapple 115g 115g P10/115g 0.087 P 10.01
Total Cost P 213.59
/ 16.00
13.35 Php
+ Packaging 2.00Php
15.35
/ Mark- up 80%
Selling Price Php 19.19 = Php 20
Table 2: Pictures and Ingredients of Wazzap-Waffle Pizza

22
MILK ALL PURPOSE EGGS SUGAR

FLOUR
MALUNGGAY
BAKING POWDER CARROTS PIZZA
LEAVES
SAUCE
Pineapple Onion
Bellpepper
23
Longganiza
Cheese
Vegetable Oil
SCHEMATIC DIAGRAM
Figure 1: Illustration of the Process of Wazzap-Waffle Pizza (Pictures)

24
WORK PLAN
25
Figure 2: Illustration of the Procedures of Making Wazzap-Waffle Pizza
Preheat the waffle iron. Sift flour, baking powder, salt in a

mixing bowl and set aside.
Mix wet ingredients to the In a separate bowl, whisk egg

dry ingredients. Continue to yolks and the malunggay, carrots
mix until it is smooth, fluffy, and sugar. Mixing by hand with a
and evenly blended for 2 spoon or rubber spatula or a wire
minutes. whisk
Put an ample amount of

mixture into the waffle iron Put a pizza sauce on top of the
for about 2-3 minutes then waffle.
remove from the waffle iron.
Place the pineapple, longganiza,

Put them in the oven toaster
bellpepper, onion on the top of the waffle.
for about 5 minutes.
as toppings.
Remove them from the oven toaster then place them on a clean
container.
FIGURE 3
26
FINISHED PRODUCT
(WAZZAP-WAFFLE PIZZA)
27
FIGURE 4
PRODUCT PACKAGING
MARKETING ASPECTS
ADVANTAGES:
1. The Wazzap-Waffle Pizza is more nutritious than an ordinary waffle.

2. It is a waffle inspired with a pizza style toppings.
3. It is more compact than a usual waffle.
4. It has a more distinct color than a usual waffle.
28
CHAPTER THREE
RESULTS AND DISCUSSIONS
This chapter contains the result based on the survey questionnaires

distributed randomly to the respondents. It consists of the age, gender of the
respondents, acceptable price range of the product, rate of the product in terms
of the appearance, taste, texture, color and its nutritive value.
Interpretation of the Results
2% 2% 4%
8% 16-20 y/o
21-25 y/o
26-30 y/o
19% 31-35 y/o
36-40 y/o
65%
41 y/o and above
Figure 5: Age of Respondents
In this figure, the age of the respondents is being identified. Out of 100
respondents 63% came from the age between 16-20 years old, 18% from the age
between 21-25 years old, 8% from the age between 26-30 years old, 4% are from the
age of 41 years old and above and the remaining 2% are the age between 36-40 years
old. If we are going to offer waffle pizza in the market, based on the result most of our
consumers would be the age bracket of 16-20 years old which are mostly students.
29
50% 50% Male Female
Figure 6: Gender of Respondents
Figure six reviews the gender of the respondents and out of 100 respondents
50% are composed of males and the remaining 50% are females. Therefore based on
the result, the number of males and females which are randomly surveyed are equal.
4%
Yes No
96%
Figure 7: Frequency of Waffle Eaters

30
Figure seven discussed if the respondents were eating waffle. Out of 100
respondents 96% said they eat waffle and only 4% don’t eat waffle. In conclusion,
almost all the respondents surveyed know and eat waffle. Waffle is a known product
and is a comfort food for most people. If the researchers offer an innovated waffle
product then based on the result it has a big chance on the market.
Yes No
100%
Figure 8: Frequency of Pizza Eaters
In this figure, the respondents were asked if they eat pizza and based on the
survey 100% said yes. In conclusion, all of the respondents are eating pizza, based
with the results,if we are going to offer innovative product in the markets there is a
possibility that they will buy and patronize it.
31
31%
Yes No
Sometimes
61%
8%
Figure 9: Frequency of Malunggay Eaters
The respondents were asked if they eat malunggay, and 61% of the
respondents answered yes; 31% answered that they only eat malunggay sometimes;
while the remaining 8% answered, no they do not eat malunngay. In conclusion,
eventhough there are still respondents who do not eat malunggay, it is still possible
that the product that has malunggay to be offered would be patronized and consumed
by consumers. Malunggay infusion with waffles are quite different and rare.
(EdLagman.com)
2%
Yes No
98%
Figure 10 : Acceptability of Waffle Pizza

32
The proponents asked if the respondents will avail a waffle pizza once its
available in the market,98% of the respondents says yes they will avail it and 2% will
not avail it. In conclusion, if we offer the product waffle pizza in the market most of
the consumers would avail it and the proponents will profit with the product. The
proposed product has a big chance in terms of market acceptability.
19%
48% 15 php
20 php
25 php
33%
Figure 11: Acceptable Price of Waffle Pizza
The respondents were asked if they are willing to spend for a waffle pizza.
Forty eight percent are will to spend 15php for a waffle pizza, 33% are willing to pay
20php and 19% are willing to spend for a waffle pizza. In conclusion, since 50% of
our respondents were students and most of our respondents came from the age bracket
of 16-20 years old, most of the respondents answered they are willing to spend 15php
for a waffle pizza since this price is budget friendly and affordable.
33
1%
16%
32%
Extremely new and different

Very new and different
Somehow new and different
Slightly new and different
Not at all new and different
31%
19%
Figure 12: Rate of Production and Innovation and Originality
The respondents were asked to rate the product in terms of being new and
different from other products that are currently available. The respondents answered,
33% of them says the product is extremely new and different; 31% says it was
somehow new and different. Nineteen percent answered that the product was very
new and different; 16% of the respondents says it was slightly new and different;
while 1% answered it is not at all new and different. In conclusion, it is shown that the
product is extremely new and different than the other waffles and pizzas being offered
in the market.
34
2%
25%
33%
Excellent
Very good
Good
Needs improvement
40%
Figure 13: Appearance of Product
The respondents were asked to rate the product in terms of appearance. And,
thirty three percent says that the appearance is excellent, 40% said the appearance was
very good, 25% of the respondents answered the appearance was good and 2% of the
respondents said that the appearance needs to be improved. Since majority said that
the appearance was very good therefore we still have to improve its appearance.
1%
23%
30%
Excellent
Very Good
Good
Needs Improvement
46%
Figure 14: Taste of Product

35
The respondents were asked to rate the product in terms of taste. Thirty
percent of the respondents said that the taste is excellent, 46% said the taste is very
good, 23% of the respondents answered the taste was good and 1% of the respondents
said the taste needs to be improved. The result was, most of the respondents agreed
that in terms of taste of the product it is very good but still needs to be improved so
that more consumers will avail the product and buy often.
3%
26%
33%
Excellent
Very good
Good
Needs improvement
38%
Figure 15: Texture of Product
The respondents were asked to rate the product in terms of texture. Twenty six
of the respondents said the texture was excellent, 38% said the texture is very good,
33% of the respondents said the texture was good and 3% of the remaining
respondents said the texture needs to be improved. Since most of the respondents
answer were mostly very good and good, in conclusion the texture of the product still
needs to be improved so that more consumers will buy and eat the product more often.
36
2%
25% 30%
Excellent
Very Good
Good
Needs improvement
43%
Figure 16: Color of Product
The respondents were asked to rate the product in terms of color. Thirty
percent of the respondents said the color is excellent, 43% said the color is very good,
26% of the respondents answered the color was good and 1% said it still needs to be
improved. In conclusion, when it comes to the color of the product it was very good
but still needs to be improved to make it more attractive and catchy.
1%
26%
41%
Excellent Very Good
Good Needs Improvement
32%
Figure 17: Nutritive Value of the Product

37
The respondents were asked to rate the product in terms of nutritive value.
Forty one percent said the nutritive value of the product is excellent, 32% said the
nutritive value was very good, 26% of the respondents said the product was good and
1% of the respondents said the nutritive value of the product needs to be improved.
Since the respondents mostly said it was excellent it has an edge over a plain pizza or
waffle since it has nutritive contents.
38
Perception on the Acceptability of Wazzap-Waffle Pizza
The researchers asked 100 respondents: students, teaching personnel and non-
teaching personnel of Don Honorio Ventura Technological State University to rate
our product according to its appearance, taste, texture, color and nutritive value using
the following rating system.
Legend:
5 – Excellent
4 – Very Good
3 – Good
2 – Poor
1 – Needs Improvement
The following are the results:
Table 3: Perception on the Acceptability of Wazzap-Waffle Pizza
Development and Acceptability of Wazzap-Waffle Pizza
Responden Nutritive
Appearance Taste Texture Color
t Value
1 5 5 5 5 5
2 5 5 5 5 5
3 5 5 5 4 5
4 5 4 4 4 5
5 5 4 4 5 5
6 4 4 4 4 4
7 4 4 5 5 4
8 4 4 5 5 4
9 4 5 5 5 5
10 4 4 4 5 5
11 5 4 4 4 5
12 5 5 4 4 3
13 5 4 4 4 4
14 5 5 4 4 1
15 5 5 4 4 5
16 3 5 4 4 4
17 3 4 4 4 4
39
18 4 4 5 4 3
19 4 4 5 4 3
20 4 4 5 5 5
21 4 4 5 5 5
22 4 5 5 5 4
23 1 4 4 4 4
24 5 4 4 4 4
25 5 4 4 5 4
26 5 5 4 5 5
27 5 4 4 4 3
28 5 4 5 4 5
29 3 5 4 4 4
30 3 4 3 4 4
31 3 4 4 5 4
32 1 5 3 5 4
33 4 5 3 4 5
34 4 4 3 4 3
35 4 4 3 4 5
36 4 4 3 3 5
37 4 4 3 4 3
38 4 4 3 4 3
39 4 4 3 3 3
40 4 5 3 5 3
41 4 5 3 3 4
42 4 4 3 5 4
43 5 5 5 5 4
44 5 3 5 3 3
45 5 4 3 4 5
46 5 5 3 3 5
47 5 3 5 4 5
48 3 4 5 4 5
49 3 4 3 5 3
50 3 3 4 3 3
51 3 5 5 4 5
52 3 5 3 5 5
53 5 4 4 3 4
54 4 3 3 4 4
55 5 5 5 4 4
56 4 4 4 5 5
57 5 4 3 3 4
58 4 3 3 3 3
59 5 1 4 5 3
60 4 4 4 5 5
61 5 3 5 3 5
62 4 4 3 4 4
63 5 4 3 5 4
64 5 3 3 5 4
65 4 3 5 4 3
40
66 5 4 5 3 3
67 5 5 3 4 5
68 5 3 4 3 5
69 4 3 4 5 4
70 4 3 4 3 4
71 4 3 4 4 5
72 4 5 4 4 4
73 3 3 5 5 4
74 3 3 3 3 4
75 3 3 1 3 3
76 3 3 1 4 3
77 3 3 3 4 5
78 3 4 4 4 3
79 3 4 4 5 5
80 3 4 3 3 4
81 3 4 4 4 4
82 3 3 3 5 4
83 5 5 1 5 5
84 5 5 3 5 3
85 5 5 3 4 5
86 3 5 4 3 5
87 3 4 4 3 5
88 3 3 3 4 3
89 3 4 3 1 5
90 3 4 5 3 3
91 4 4 5 3 3
92 4 4 3 3 5
93 4 3 4 1 3
94 4 3 4 4 3
95 4 3 4 3 3
96 4 5 5 3 5
97 4 5 5 3 5
98 4 5 3 4 5
99 4 3 4 4 5
100 4 3 4 3 5
Total = 100 402/100 404/100 384/100 399/100 412/100
Mean 4.02 4.04 3.84 3.99 4.12
S.D 0.872 0.786 0.913 0.742 0.805
C.V 21.69 19.46 23.78 18.6 19.54
41
S.D. – Standard Deviation C.V. – Coefficient of Variation
The researchers used Four-Point Scale Descriptive Rating for the interpretation of the
recorded data.
The researchers used the Likert Scale for the interpretatyion of the acquired
data.
Table 4: Likert Scale
Five-Point Scale Descriptive Rating
Numerical Scale Descriptive Scale

4.51-5.00 EXCELLENT
3.50-4.50 VERY GOOD
2.51-3.50 GOOD
1.51-2.50 POOR
1.00-1.50 NEEDS IMPROVEMENT
Interpreting the results for the standard deviation for Wazzap-Waffle Pizza,
large percentage of the respondents rated its appearance,texture,taste, color and its
nutritive value is acceptable, shows a consistency and has a positive outcome.
Considering the Five-Point Scale Descriptive Rating for Wazzap-Waffle

Pizza, majority of the evaluators rated it’s overall aspect, in terms of appearance,
taste, texture, color and nutritive value as “very good” with the rate range from 3.84 –
4.12.
42
CHAPTER FOUR
SUMMARY FINDINGS, CONCLUSIONS AND RECOMMENDATION
Summary findings, Conclusions and Recommendation are shown in this

chapter. This will shows the summary of the evaluators perception about the product,
improvement of product that researchers must undertake.
SUMMARY
The respondents profile was gathered according to: age, gender, and
their preference to pizza and waffles. For age 16- 20 years old (63%); 21-25 years old
(18%); 26-30 years old (8%); 36-40 years old (2%); and 41 years old and above
(4%).Regarding the gender of the respondents who answered our questionnaire
females are 50% and males are 50%. One hundred percent (100%) of the respondents
eats pizza while ninety-eight percent (98%) eats waffles. The product has been rated
by the evaluators as “very good”, therefore the product is acceptable, can compete
with other direct competitors and has a positive outcome in the market.
FINDINGS
Appearance is the products outward aspects. It creates a particular impression,

in the eyes of the end users. With the results, evaluators rated the products appearance
as (4.02) very good which means that evaluators are satisfied with the product’s visual
appeal.
Texture is the way how one feels the food product in his/her mouth or even in
his hands or finger, acceptable texture of product depends on the kind of proposed
product. The texture of the product has been rated by the evaluators as (3.84) very
good which means that evaluators are satisfied with the texture.
Taste preference is the primary determinant of consumer’s food choice.

Products that are delicious and nutritious are highly acceptable in the market. The
43
evaluators rated the taste of the product as (4.04) very good which is all acceptable
rating.
Color is one thing that should be considered where it comes to product

development. By just the color of the food it can be catchy or if the product does
contain additional ingredients that can be innovative to produce in the market. They
rate the color as (3.99) therefore evaluators are satisfied with the product.
Nutritive Value is the nutrient content of the product. This value depends on
the quality of a food and the amount of the essential nutrients (Vitamins, Mineral and
etc.) which it contains. Regarding the nutritive value evaluators are satisfied with the
nutritive value the product contains they rate the product as (4.12) very good.
CONCLUSIONS
The researchers conclude that based on the survey questionnaires evaluated by

100 people, the sample product has been agreed to be launch as “Wazzap-Waffle-
Pizza” in the market. Researchers also conclude that gathering data with the use of
survey questionnaire is important to determine the acceptability of the product.
Evaluators have different perceptions regarding the product’s acceptability in the
market. The product was rated very good, therefore it was acceptable in the market
has the capability to be launched, and compete with the leading and competitors in the
market.
RECOMMENDATION
In the data that has been gathered there are still factors that needs to be
improved to make it. In addition, the following actions should be taken for the
improvement of the product:
 Improvement on its taste, texture and appearance.

 Add variety of flavors.
 Lessen the sweetness of the waffle.
 To make the crust (waffle) make more crunchy.
 Make the product more unique, attractive, presentable and appealing to
consumers.
 Additional toppings in the future.
44
BIBLIOGRAPHY
 Fuglie LJ (2000), New uses of Moringa in Nicaragua, ECHO development

Notes #68 June 2000
 Fuglie LJ (1999)
 http://www.visitbelgium.com/?page=waffle
 Pizza Analysis 2015-Cost & Trends
 Chuck Williams author of the cookery food entitled pizza
 Jenny Hope of Daily Mail
 Dr. Silvano Gallus, of the Mario Negri Institute for Pharmaceutical Research
in Milan
 Medical News Today (July 06, 2015 Monday). Malunggay
 Malunggay ( Thursday June 08, 2015) retrieved from
medicalnewstoday.com/articles/276903.php on July 03, 2015
 Sugar: World Trades United States production
 www.EdLagman.com
 Eggstasy 2014-2015. Respondents: Cherry Lyn Bonda, Anne Chandricia
Dabu, Rey-R Cruz, Mark Jayson Manuel, Erlyn Odsinada Camille Vital
 Eggs (2010) retrieved from
http://www.monitor.co.ug/Magazines/Farming/MarketWatch--The-Demand-
for-Eggs-is-always-high/-/6898860/1679802/-/9v1scg/-/index.html on July 3,
2015
 Jon Fernquest:Eggs: Balancing & Demand(April 11, 2012) retrieved from
(http://www.bangkokpost.com/learning/learning-from-news/288440/eggs-
balancing-supply-demand) on July 03, 2015
 Pineapple Trade Focus (Friday June 5 2009) retrieved from
http://www.pineappletrends/story/.com/6778/ on July 03, 2015
 Bellpepper (n.d) retieved from
http://www.desertsun.com/story/money2014/03/02/prime-time-grows-year-
round-to-meet-the-increasing-demand-for-bellpepper-/5958157/ on July 03,
2015
45
 Bellpeppers and Chili Peppers (n.d) retrieved from

http://www.agmrc.org/commodoties_products/vegetables/bell-and-chili-
peppers-profile/ on July 03, 2015
 Onions (n.d) retrieved from
http://www.agmrs.org/commodities_products/vegetables/onion-profile/ on
July 03, 2015
 Pineapple (n.d) retrieved from www.unctad.info/pineaaple on July 03, 2015
46
DON HONORIO VENTURA TECHNOLOGICAL STATE UNIVERSITY

College of Hospitality Management
Bacolor, Pampanga
July 15, 2015
Dear Ma’am/Sir,
We, the students of Don Honorio Ventura Technological State University
taking up Bachelor Science in Hotel and Restaurant Management, are in the process
of gathering data for our thesis entitled “Development and Acceptability of
Wazzap-Waffle Pizza”.
In line with this, we would like to ask for your permission to administer our
survey questionnaire. The data to be gathered will be used for our evaluation of our
product.
Directions: Put a check on the square provided corresponding to your answer.
1. Name (Optional): _____________________________
2. Age : 16-20 y/o 21-25 y/o 26-30 y/o
31-35 y/o 36-40 y/o 41y/o and
above
3. Gender : Male Female
4. Do you eat waffle?
Yes No
5. Do you eat pizza?
Yes No
6. Do you usually eat malunggay?
Yes No Sometimes
7. If we will offer a waffle pizza would you avail it?
Yes No
8. How much are you willing to spend for a waffle pizza?
15php 20php 25php
9. How would you rate this product in terms of being new and different from
other products currently available? (Please select only one response)
Extremely new and different Very new and different
Somehow new and different Slightly new and different
47
Not at all new and different

10. How do you find our product “Wazzap-Waffle Pizza” in terms of appearance?
Excellent Very good
11. How do you find our product “Wazzap-Waffle Pizza” in terms of taste?
Excellent Very good
12. How do you find our product “Wazzap-Waffle Pizza” in terms of texture?
Excellent Very good
13. How do you find our product “Wazzap-Waffle Pizza” in terms of color?
Excellent Very good
14. How do you find our product “Wazzap-Waffle Pizza” in terms of nutritive
value?
Excellent Very good
Comments/Suggestions:
_____________________________________________________________________
____________________________________________________________________.
Thank you very much.
Proponents:
Cherry Lyn Bonda Jennylyn Montemayor Mark Jayson Manuel
Ann Chandricia Dabu Jenny Mariano Edrian Ocampo
Karen Langit Clarisse Pineda
Noted by:
Mr. Normando Simon

48
OIC-Dean, CHM
49
CURRICULUM VITAE
50
Cherry Lyn A. Bonda

#17 Lambingan St. Dampe Floridablanca , Pampanga
0907-746-1764
cherrylynbonda@yahoo.com.ph

Career Objective:
To utilize and build up on the professional capabilities through continuous

contribution, dedication and learning towards achieving the goal of the organization.
Work Experience:

April 2012 Classic Savory Chicken

SM Pampanga
San Fernando, Pampanga

Educational Background:
Tertiary: Don Honorio Ventura Technological State University

Bacolor, Pampanga
Program: Bachelor of Science in Hotel and Restaurant Management
2011-Present

Secondary: St. Augustine Academy of Pampanga
Floridablanca, Pampanga
June 2005 - March 2009
Primary: San Roque Elementary School

San Roque Floridablanca, Pampanga
National Qualification:
TECHNICAL EDUCATION SKILLS AND DEVELOPMENT AUTHORITY

(TESDA)
Housekeeping (NCII) Issued on: August 08, 2015

Valid until: August 08, 2020
Bartending (NCII) Issued on: April 21, 2015

51
Valid until: April 21, 2020
Front Office (NCII) Issued on: March 25, 2013

Valid until: March 25, 2018
Commercial Cooking (NCII) Issued on: February 03, 2013

Valid Until: February 03, 2018
Food & Beverage (NCII) Issued on: September 29, 2012

Valid until: September 29, 2017
Seminars/ Training Attended:
February 18, 2015 Culinary Showcase and Bartending &

Cocktail Mixing Showcase
DHVTSU University Gymnasium
Bacolor, Pampanga
July 28, 2014 Secret of the Champion: How To

Maximize You’re Full
Potential Seminar
Bren Z. Guiao Convention Center
City of San Fernando, Pampanga
The Power of Balance Seminar

February 09, 2012 Table Skirting

Batis Aramin Resort & Hotel Adventure
Camp
Lucban, Quezon
Pancit Lucban & Longganisa Making

Batis Aramin Resort & Adventure Camp
Lucban, Quezon
August 19, 2011 Front Office Overview

Food & Beverage Overview
Housekeeping Procedure &
Bedmaking
Manila Hotel
One Rizal 0913 Manila, Philippines
52
Character References:
Mr. Normando C. Simon

HRM Dean
Don Honorio Ventura Technological State University
09175046833
Ms. Ma Kristel K. Agustin

Instructor, College of Arts and Sciences
09166831108
Ms. Diane Ocampo

09167820117
I hereby certify that the above information are true and correct to the best of
my knowledge and belief.
Cherry Lyn A. Bonda

53
Anne Chandricia L. Dabu

#63 E.Jacinto Street. Sta Cruz Lubao,Pampanga
+639165457591
chancds@yahoo.com

Career Objective:
To seek a responsible and challenging position in the Organization where my

knowledge and experience can be shared and enriched.
Work Experience:

April 09, 2012- June 04, 2012 The Old spaghetti House
300 hours ( OJT)
Assistant Chef & Food Server
Second Level, Marquee Mall, Angeles


Bacolor, Pampanga
2011-Present

Secondary: Sta Cruz Academy
Sta. Cruz Lubao, Pampanga
Appril 2011
Primary: Sta. Cruz Central elementary School

Sta. Cruz, Lubao, Pampanga
March 2007

(TESDA)

54

Potential Seminar


Batis Aramin Resort & Hotel
Adventure Camp
Lucban, Quezon

Batis Aramin Resort & Adventure
Camp
Lucban, Quezon

Bedmaking
Manila Hotel

HRM Dean
09175046833

09166831108
Ms. Diane Ocampo

09167820117
55
Anne Chandricia L. Dabu

56
Karen David Langit

#289 Ascomo Guagua Pampanga
09364525121
karenlangit@yahoo.com

Career objective:
To obtain a position that will enable me to use my organizational skills, educational

background and my ability to work well with people.
Work Experience:

April 2013 Bliss Hotel

(OJT)
Lazatin , Jose Abad Santos,
May 2015 Green Kitchen

Dela Paz, City of San Fernando


Bacolor, Pampanga
2011-Present

Secondary: St. Augustine Academy of Pampanga
Floridablanca pampanga
June 2008- March 2012
Primary: Ascomo Elmentary School

Ascomo Guagua Pampanga
Technical Education Skillsand Development Authority

(TESDA)
Housekeeping (NCII) Issued on: March 16, 2013

57

Bacolor, Pampanga
July 28, 2014 Secret of the Champion: How To Maximize

You’re Full Potential Seminar


HRM Dean
09175046833

09166831108
Ms. Diane Ocampo

09167820117
Karen David Langit

58
Mark Jayson L. Manuel

Sta. Monica Village, Sn. Nicolas
0905-759-5124
mjaysonmanuel@yahoo.com

Career Objective:
To learn and work professionally with a high degree of dedication and involvement in
a achieving the aims and goods of the establishment.
Work Experience:

April 2013 Aristocrat Restaurant

SM Pampanga (Ground Floor)


2011-Present

Secondary: San Matias High School
San Matias,sto.tomas, Pampanga
Primary: Camp Olivas Elementary School


(TESDA)

Front Office (NCII) Issued on: April 29, 2014
Bartending (NCII) Issued on: March 3, 2014

59
Housekeeping (NCII) Issued on: March 16, 2013

Commercial Cooking (NCII) Issued on: October 24, 2012

Valid Until: October 24, 2017

Bacolor, Pampanga

Potential Seminar


HRM Dean
09175046833

09166831108
Ms. Diane Ocampo

09167820117
Mark Jayson L. Manuel

60
Jenny M. Mariano
San Isidro, Sta. Rita Pampanga
+63916-523-0928

Career Objective:
To secure a responsible and challenging position in a progressive firm that recognizes

my potentials, abilities, skills and dedication – important factors that contribute to the
company’s success – and to enjoy growth opportunities and reinforcement programs
as a reward for my hard work.
Work Experience:

April-May 2013 CAFÉ RUSTICO
Jose Abad Santos Avenue, San Fernando
Pampanga
Janitress/Waitress/Kitchen Helper
June-September 2013 COLLEGE OF ARTS AND SCIENCE

FACULTY
Don Honorio Ventura echnological State
University
Bacolor Pampanga


Bacolor, Pampanga
2011-Present

Secondary: Becuran High School
Becuran Sta.Rita, Pampanga
April 2006
Primary: San Isidro Elementary School

San Isidro, Sta.Rita Pampanga
April 2001

(TESDA)
61
Bartending (NCII) Issued on: April 21, 2015




Potential Seminar


Batis Aramin Resort & Hotel
Adventure Camp
Lucban, Quezon

Batis Aramin Resort & Adventure
Camp
Lucban, Quezon

Bedmaking
Manila Hotel

HRM Dean
62
09175046833

09166831108
Ms. Diane Ocampo

09167820117
Jenny M. Mariano
63
Jennylyn Montemayor
#02 Purok 6 Solib, Floridablanca Pampanga
0917-555-5943
jennylyn_montemayor2424@yahoo.com

Career Objective:
To get a suitable job where I will get an opportunity to enhance my abilities in

communication and interpersonal skills.
Work Experience:

April 2012 Barrio Fiesta

Helper, Waitress, Kitchen Assistant (OJT)
SM Pampanga


Bacolor, Pampanga
2012-Present

Secondary: Diosdado Macapagal Memorial School
Primary: Floridablanca East Central Elementary School


(TESDA)
Commercial Cooking NC II Issued on: October 24, 2012

Valid until: October 24, 2017
64
Housekeeping NC II Issued on: March 16, 2013

Food and Beverage Services NC II Issued on: September 30, 2014


Potential Seminar


HRM Dean
09175046833

09166831108
Ms. Diane Ocampo

09167820117
Jennylyn M. Montemayor
65
Edrian Ocampo
#98 Crossing Sto. Tomas, Lubao, Pampanga
0935-189-1402
ocampo_edrian@yahoo.com
Career Objective:
To succeed in an environment of growth and excellence and earn job which provides
me job satisfaction and help me achieve personal as well as organizational goals.
Work Experience:

April 2012 Party Place

(OJT)

Dela Paz


Bacolor, Pampanga
2012-Present

Secondary: Holy Rosary Academy
San Nicolas 1st Lubao, Pampanga
Primary: Lubao Central Elementary School

San Roque Floridablanca, Pampanga

(TESDA)

66



Bacolor, Pampanga

Potential Seminar


HRM Dean
09175046833

09166831108
Ms. Diane Ocampo

09167820117
Edrian Ocampo
67
Clarisse R. Pineda
#175 San Antonio Lubao, Pampanga
0905-717-7499
p.clarisse@yahoo.com.ph

Career Objective:
To work in an organization where I can acquire new knowledge and sharpen my skills
and put my efforts or achieving organization as well as individual goals.
Work Experience:
April 2012 Bliss Hotel



Dela Paz


Bacolor, Pampanga
2012-2016

Secondary: San Vicente National High School
San Vicente Lubao Pampanga
2008-2012
Primary: San Antonio Elementary School

San Antonio Pampanga
2002-2008

(TESDA)

68


Bacolor, Pampanga

Potential Seminar


HRM Dean
09175046833

09166831108
Ms. Diane Ocampo

09167820117
Clarisse R. Pineda

Nutritious Vegetable Waffle Pizza Combines Health and Taste

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Nutritious Vegetable Waffle Pizza Combines Health and Taste

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1

THE PROBLEM AND REVIEW OF RELATED LITERATURE

pizzerias were still individually owned restaurants. (Pizza Analysis 2015-Cost &

According to Chuck Williams author of the cookery food entitled pizza, he

Waffles – rich in fibers, antioxidants and minerals.

Pizzas – helps prevent cancer

Conceptual framework refers to the set of interrelated process in a system that

INPUT PROCESS OUTPUT

STATEMENT OF THE PROBLEM

Specially, this study sought to answer the following questions:

1. What is the profile of the respondents in terms of:

OBJECTIVES OF THE STUDY

This study aims to:

 identify the nutritional benefits/value through approximate analysis.

The proponents came up with an assumption which shows that “Wazzap

SIGNIFICANCE OF THE STUDY

The study was primarily conducted to create and developed an alternative

This research aims to contribute to the growth of our economy in terms of

SCOPES AND LIMITATIONS

MATERIAL AND METHOD

Respondents of the Study

SAMPLING TECHNIQUES AND DESIGN

The main gathering instrument used was a set of questionnaire as

DATA GATHERING PROCEDURE

The data were collected using a questionnaire. It was comprised of questions

The following activities were undertaken:

1.) Disseminate the questionnaire of the selected respondents.

Statistical Treatment of the Data

The following statistical tool was applied in the data collected:

Descriptive statistics like frequency, percentage, arithmetic mean, standard

σ = standard devuiation (SV)

σ = standard deviation (SV)

Supply and Demand of Waffle

Supply and Demand of Pizza

However, demand for pizza is spreading worldwide with different varieties

Supply and Demand of Sugar

According to Sugar:World Trades, United States production is forecast from

Supply and Demand of Carrot

The U.S. fresh carrot market is dominated by producers in California.

Supply and Demand of Flour

A flour industry official assured the public on Wednesday of enough supply to

Supply and Demand of Milk

Supply and Demand of Eggs

Supply and Demand of Pineapple

Worldwide Production and international sales of pineapple, Brazil, Thailand,

Supply and Demand of Bell Pepper

In 2012, 18.6 million cwt of bell peppers were grown on approximately

"They turned to ice," said Davidi Compton, managing director of pepper

The majority of commercial production area is based on red (85%), followed

Supply and Demand of Onion

Table 1: Cost Analysis of Wazzap-Waffle Pizza

RECIPE NAME: WAZZAP-WAFFLE PIZZA

Selling Price Php 19.19 = Php 20

Table 2: Pictures and Ingredients of Wazzap-Waffle Pizza

MILK ALL PURPOSE EGGS SUGAR

Figure 1: Illustration of the Process of Wazzap-Waffle Pizza (Pictures)

Figure 2: Illustration of the Procedures of Making Wazzap-Waffle Pizza

Preheat the waffle iron. Sift flour, baking powder, salt in a

Mix wet ingredients to the In a separate bowl, whisk egg

Put an ample amount of

Place the pineapple, longganiza,

1. The Wazzap-Waffle Pizza is more nutritious than an ordinary waffle.