DEVELOPMENT OF SANTAN LEAVES TEA

JELLY MAE C. MONTILLA

Thesis Outline Submitted to the College of Education, Arts and Sciences,

University of Southern Mindanao - Kidapawan City Campus
Sudapin, Kidapawan City, in Partial Fulfillment
of the Requirements for the Degree of

BACHELOR OF TECHNICAL VOCATIONAL TEACHERS EDUCATION

(Food Service and Management Technology)

MAY 2021
 TABLE OF CONTENTS

PRELIMINARIES Page

Title Page i

Table of Contents ii

List of Tables iv

List of Figures v

List of Appendices vi

INTRODUCTION 1

Objectives of the Study 2

Significance of the Study 2

Scope and Delimitation of the Study 3

Operational Definition of Terms 5

REVIEW OF RELATED LITERATURE 6

Related Literature 6

Conceptual Framework 16

Assumption 17

ii
METHODOLOGY 18

Research Design 18

Research Locale 18

Research Respondents 18

Research Instrument 18

Sampling Procedure 22

Research Materials, Ingredients and Procedure 22

Data Gathering Procedure 22

Statistical Tool 23

LITERATURE CITED 24

APPENDICES 26

CURRICULUM VITAE 33

iii
 LIST OF TABLES

Table Title Page

A Likert Scale of Acceptability of 19

Santan Leaves Tea in terms of Appearance

B Likert Scale of Acceptability of 20

Santan Leaves Tea in terms of Aroma

C Likert Scale of Acceptability of 21

Santan Leaves Tea in terms of Taste

iv
 LIST OF FIGURES

Figure Title Page

1 Schematic Diagram of the Study 16

 v
LIST OF APPENDICES

Appendix Title Page

A Letter of Request 27

B Letter to the Respondents 28

C Survey Questionnaire 29

D Standard Recipe 31

E Experimental Recipe 32

vi