ACCEPTABILITY OF GREEN

MUSSELS (Perna viridis) AS

SUBSTITUTE TO BEEF PATTY
ANTONETTE A.JISON
STATEMENT OF THE PROBLEM
PERCEPTIONS OF CAREER FACTOR IMPORTANCE
AND CAREER FACTOR EXPERIENCE AND THE
RELATION WITH TURNOVER INTENTIONS OF
HOSPITALITY MANAGEMENT GRADUATES OF
SULTAN KUDARAT STATE UNIVERSITY

ANTONETTE A. JISON
 STATEMENT OF THE PROBLEM

This study aims to ascertain the significance and experiences of career determinants for graduates in hospitality
management and how they relate to turnover intentions.
Specifically, it will answer the following questions:
1.What are the existing differences between hospitality graduates’ perception in terms of:
1.1career factor importance; and
1.2career factor experience?
2.What is the difference in career factor importance and career factor experience of those who left and those who
stayed in hospitality industry?
3.Is there significant relationship between:
3.1career factor importance and turnover intentions;
3.2 career factor experience and turnover intentions; and
3.3 difference in career factor importance to career factor experience and turnover intentions?
4.Do turnover intentions differ based on the following demographic characteristics:
4.1 gender;
4.2 age;
4.3 tenure in current job; and
4.4 tenure in hospitality industry?
5.What are the differences in turnover intention, intention to stay, and intention to return to the hospitality industry of
hospitality graduates?
PRODUCT DEVELOPMENT OF
CHEESY TOMATO (Solanum
lycopersicum) PASTILLAS
ANTONETTE A. JISON
 STATEMENT OF THE PROBLEM

1.Determine the level of acceptability of Cheesy Tomato Pastillas in terms of:

1.1 Color
1.2 Aroma
1.3 Taste
1.4 Texture
1.5 General acceptability of the Cheesy Tomato Pastillas

2. Determine the significant difference among treatments.

3. Shelf life of the most acceptable treatment.

4. Determine the cost of most acceptable treatment.

STATEMENT OF THE PROBLEM
STATEMENT OF THE PROBLEM