...Benguet State University College of Teacher Education Bachelor of Secondary Education Km 6, La Trinidad Benguet Educational Research Prof. Ed. 133 THE DEGREE OF ACCEPTABILITY OF STRAWBERRY FLAVORED PANDESAL Amoyong, Frankie B. Semen, Joven Acknowledgements The researchers would like to acknowledge and thank you everyone who encouraged, guide, lead, teach, lend, and more for the success of this research. For our patient and industrious teacher, Sir Garin, for his full dedication in guiding us till the end of our study. Also, the researchers want to thank and acknowledge the BSU-Secondary Laboratory School headed by the principal, Mrs. Emelda E. Villa for letting us conduct our study at SLS Laboratory room, for the guidance and encouragement. For our own CTE dean, Ma’am Imelda Parcasio for allowing us to conduct experiment at SLS, and to or our dear classmates, church mates, friends, and family for their unending support and empowerment. The care they show prior to the accomplishment of the research study INTRODUCTION Background of the Study Every morning and every break is the times where we have our coffees. Part of our coffees are breads or a hot pandesal served. With the effect of modernization, many foods today are being made either genetically modified or added with synthetic flavors to cater the taste and fashion of today’s generation however, researches tells that this foods are dangerous to our health because of the chemicals used in preparing...
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...CHAPTER I THE PROBLEM INTRODUCTION: Every business is in an individual position when it comes to adopting and implementing eco-efficient practices. Your business may be just beginning this process, while others, already benefiting from incorporating initial, easy-to-apply strategies and procedures, are now prepared to implement the next level to achieve further gains. Modern businesses know how important it is to consider environmental performance as part of their planning and operational procedures. Adopting eco-efficient business practices will not only benefit the environment, but will also improve business operational efficiency and reduce costs. This guide outlines practical measures that can be used to improve eco-efficiency in your fast food business. The first step in improving the eco-efficiency of your business is to establish a baseline for your current practices. This usually involves conducting an eco-efficiency audit. Follow the suggested steps to eco-efficiency for guidance on eco-efficiency improvement. As part of your planning process, you should check your energy and water use, as well as a number of other specific areas shown below. A range of actions to improve efficiency are suggested, including easy, low-cost strategies as well as those that require some investment. Fast food outlets operate air-conditioners, lights, dishwashers and cooking equipment, all of which are energy hungry. Heating water for cleaning also consumes a lot of energy. Implementing...
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