Name: CHIVA, NOVEY GRACE B.

Year and Section: BSHM 3-B

UNIT 1 :BASIC CONCEPT OF RESEARCH

ACTIVE PRIOR KNOWLEDGE (page 9 & 10)

A. 1. The significance of the study is a written statement that explains why your research was
needed. It's a justification of the importance of your work and impact it has on your research
field, it's contribution to new knowledge and how others will benefit from it.

2.ACADEME

The role of research in an academic institution is significant for its sustainability and

development, and it is imperative to have knowledge-driven growth based on innovation. ...
Barring few prestigious institutes, most display a dismal picture in terms of quality and
quantity research.

HOSPITALITY EDUCATION

Research in hospitality and tourism has shed new light into various fields such as management,
human behavior, finance, planning, marketing and many more. Some have termed it as a field of
multidisciplinary study which drives the perspectives of various disciplines, indicating that the
research community should seize the opportunity to reevaluate the fundamental role of
research by critically evaluating itself as a significant area of scientific inquiry.

HOSPITALITY INDUSTRY

Experimentation and interchange is required to create methodologies through which research

may become more accessible and credible for the world. At present, the purpose of research in
this field has also been a concern for hospitality journal editors and academics. Therefore,
academics should carry out more causal research by leveraging on correlational or experimental
designs that study the hospitality industry, as opposed to topics that are of little help in
resolving the present challenges in reality.

APPLY YOUR KNOWLEDGE (page17-20)

A. In terms of initiating the research projects is summarize the over all question in a full process of
kun do research product. Like for example, the questions are follows:
1. What are the additional benefits of Banana floral stem?
2. How the acceptability of Banana floral stem in terms of: taste, Texture, color, and flavor.

In summarizing question for instance: how can be the taste, texture, color and flavor could
affect the additional benefits of Banana floral stem?
Name: CHIVA, NOVEY GRACE B. Year and Section: BSHM 3-B

B. Classify if it is BASIC (B), APPLIED (A) and EVALUATION (E)

1. B
2. B
3. E
4. E
5. E
6. A
7. B
8. E
9. E
10. A

ASSESS YOUR KNOWLEDGE

C. Multiply Choice.
1. C
2. D
3. A
4. C
5. C
6. B
7. B
8. A
9. B
10. D

UNIT 2: RESEARCH METHODOLOGIES IN EDUCATION INVESTIGATION

ACTIVE PRIOR KNOWLWDGE (page 23, 24)

1. Assessing the lifestyle of the indigenous people in the mountain of Lambunao, Iloilo

Type of Qualitative
Explanation
Research Method

The case study model provides an in-depth look at one test subject. The
subject can be a person or family, business or organization, or a town
or city. Data is collected from various sources and compiled using the
CASE STUDY METHOD
details to create a bigger conclusion. Businesses often use case studies
when marketing to new clients to show how their business solutions
solve a problem for the subject.
Name: CHIVA, NOVEY GRACE B. Year and Section: BSHM 3-B

2. Soliciting the opinions of the tourism stakeholders regarding the impacts of Covid-19 to
the tourism related businesses in the Province of Iloilo.

Type of Quantitative
Explanation
Research Method

CASUAL – Attempts to establish cause-effect relationships among the variables. An

COMPARATIVE/AQUAS independent variable is identified but not manipulated by the
I EXPEREMANTAL experimenter, and effects of the independent variable on the dependent
RESEACH variable are measured.

APPLY YOUR KNOWLEDGE (page33, 35)

(A. QUALITATIVE / QUANTITATIVE)

1. QUANTITATIVE
2. QUALITATIVE
3. QUALITATIVE
4. QUANTITATIVE
5. QUALITATIVE
6. QUANTITATIVE
7. QUALITATIVE
8. QUALITATIVE
9. QUALITATIVE
10. QUANTOTATIVE

(B. ARRANGE THE STAGES IN MAKING RESEARCH PROPOSAL)

2
6
7
4
5
1
8
6
9
3
Name: CHIVA, NOVEY GRACE B. Year and Section: BSHM 3-B

ASSESS YOUR KNOWLEDGE

1. K
2. C
3. F
4. I
5. B
6. E
7. D
8. H
9. A

UNIT 3: THE PROBLEM

ASSESS YOU KNOWLEDGE (page54-57)

A. MULTIPLE CHOICE

1. C
2. C
3. Extraneous Variable
4. A
5. B
6. D
7. D
8. A
9. B
10. B

B. PROBLEM if correct OR VARIABLE otherwise

1. VARIABLE
2. PROBLEM
3. VARIABLE
4. PROBLEM
5. VARIABLE
6. VARIABLE
7. PROBLEM
8. VARIAVLE
9. PROBLEM
10. VARIABLE
Name: CHIVA, NOVEY GRACE B. Year and Section: BSHM 3-B

UNIT 4: REVIEWING THE LITERATURE

ACTIVE PRIOR KNOWLEDGE (page 60)

 BOOKS
 GOVERNMENT REPORTS FROM THE OTHER ORGANIZATION
 JOURNAL ARTICLES
 ELECTRONIC DATA BASE/ WEBSITE
 STATISTICAL HANDBOOKS

APPLY YOUR KNOWLEDGE (page 74-77)

1. The behavioral problems of the children’s in the school& their Behavioral traits
2. (Johnstone, 1993; Borg, 1990; Ever, 2004 &Head, 2005) (Hunter, 2003; Bru, 2006) (Profer, 2000)
3. There has been a significant body of work the years relating to the subject of disruption pupils
behavior in the school (Hunter, 2003; Bru, 2006)

ASSESS YOUR KNOWLEDGE

A. Multiple Choice

1. A
2. B
3. A
4. A
5. A
6. C
7. D
8. A
9. C
10. D

B. LITERATURE if the statement is TRUE OR PROBLEM if FALSE

1. LITERATURE
2. PROBLEM
3. LITERATURE
4. LITERATURE
5. PROBLEM
Name: CHIVA, NOVEY GRACE B. Year and Section: BSHM 3-B

UNIT 5: RESEARCH METHODOLOGY

ACTIVE PRIOR KNOWLEDGE (page 81)

A. Mentioning the methods in the study is the most important way to arrange the
study in the problem.
B. Selecting sample is seeking the information in Different ways to make the most
of different ways to conduct.

APPLY YOUR KNOWLEDGE (page 90)

Find the size required for a population of N = 1,500, if an error of e = .05 is tolerated.

N
n = --------------
1 + Ne^2
n = 1,500 / 1 + (.05)^2
n = 1,500 / 1+ 3.75
n = 1,500 / 4.75
n = 315.7 or 316

ASSESS YOUR KNOWLEDGE

A. IDENTIFICATION
1. Sampling
2. Simple Random Sampling
3. Multi-stage Sampling
4. Purposive Sampling
5. Snowball Sampling
6. Questionnaire
7. Rating Scale
8. Scorecard
9. Observation
10. Quota Sampling

B. Briefly, clearly and concisely discuss the statement “the larger the sample the better”
It is usually the matter of numbers of the participants for getting the most perceptively
rate of the study. The large range of sample the better result of the study. This aims and seek
that the study have done a more participants to have validity to the study.
Name: CHIVA, NOVEY GRACE B. Year and Section: BSHM 3-B

UNIT 6: WRITING A RESEARCH PROPOSAL

ACTIVE PRIOR KNOWLEDGE

The goal of a research proposal is to present and justify a research idea you have and to present
the practical ways in which you think this research should be conducted. The forms and procedures for
such research are defined by the field of study, so guidelines for research proposals are generally more
exacting and less formal than a project proposal. Research proposals contain extensive literature
reviews and must provide persuasive evidence that there is a need for the research study being
proposed. In addition to providing rationale for the proposed research, a proposal describes detailed
methodology for conducting the research consistent with requirements of the professional or academic
field and a statement on anticipated outcomes and/or benefits derived from the study.

A proposal should contain all the key elements involved in designing a complete research study,
with sufficient information that allows readers to assess the validity and usefulness of your proposed
study. The only elements missing from a research proposal are the results of the study and your analysis
of those results. Finally, an effective proposal is judged on the quality of your writing. It is, therefore,
important that your writing is coherent, clear, and compelling. In the real world of higher education, a
research proposal is most often written by scholars seeking grant funding for a research project or it's
the first step in getting approval to write your doctoral dissertation.

Even if this is just a course assignment, treat your introduction as the initial pitch of an idea.
After reading the introduction, your readers should not only have an understanding of what you want to
do, but they should also be able to sense your passion for the topic and be excited about its possible
outcomes. This section can be melded into your introduction or you can create a separate section to
help with the organization and flow of your proposal.

This is where you explain the context of your project and outline why it's important. Approach
writing this section with the thought that you can’t assume your readers will know as much about the
research problem as you do. Note that this section is not an essay going over everything you have
learned about the research problem; instead, you must choose what is relevant to help explain your
goals for the study.
Name: CHIVA, NOVEY GRACE B. Year and Section: BSHM 3-B

APPLY YOUR KNOWLEDGE

Proposals for sponsored activities generally follow a similar format; variations depend upon whether the
proposer is seeking support for a research grant, a training grant, or a conference or curriculum
development project. The following outline covers the primary components of a research proposal. Your
proposal will be a variation on this basic theme.

1. Title Page: Most sponsoring agencies specify the format for the title page, and some provide
special forms to summarize basic administrative and fiscal data for the project. Titles are brief
but comprehensive enough to indicate the nature of the proposed work.
2. Abstract: The funder may use the abstract to make preliminary decisions about the proposal.
Therefore, an effective summary states the problem addressed by the applicant, identifies the
solution, and specifies the objectives and methods of the project. This summary should also
outline funding requirements and describe the applicant’s ability.
3. Table of Contents: Brief proposals with few sections usually do not need a table of contents.
Long and detailed proposals may require, in addition to a table of contents, a list of illustrations
(or figures) and a list of tables. If all of these sections are included, they should follow the order
mentioned, and each should be numbered with lower-case Roman numerals. The table of
contents lists all major parts and divisions, including the abstract.
4. Introduction (including Statement of Problem, Purpose of Research, and Significance of
Research): The introduction of a proposal begins with a capsule statement and then proceeds to
introduce the subject to a stranger. It should give enough background to enable an informed lay
person to place your particular research problem in a context of common knowledge and should
show how its solution will advance the field or be important for some other work. The
statement describes the significance of the problem(s), referring to appropriate studies or
statistics. 
5. Background (including Literature Survey): Be sure to (1) make clear what the research problem
is and exactly what has been accomplished; (2) to give evidence of your own competence in the
field; and (3) to show why the previous work needs to be continued. The literature review
should be selective and critical. Discussions of work done by others should lead the reader to a
clear idea of how you will build upon past research and also how your work differs from theirs. 
6. Description of Proposed Research (including Method or Approach): The comprehensive
explanation of the proposed research is addressed to other specialists in your field. This section
is the heart of the proposal and is the primary concern of the technical reviewers. Remember as
you lay out the research design to:

 Be realistic about what can be accomplished.

 Be explicit about any assumptions or hypotheses the research method rests upon.
 Be clear about the focus of the research.
 Be as detailed as possible about the schedule of the proposed work.
 Be specific about the means of evaluating the data or the conclusions.
 Be certain that the connection between the research objectives and the research method is
evident.
 Spell out preliminary work developing an analytical method or laying groundwork as Phase 1.
Name: CHIVA, NOVEY GRACE B. Year and Section: BSHM 3-B

At the end of this phase you will be able to report that you have accomplished something and are
ready to undertake Phase 2.

7. Description of Relevant Institutional Resources: Generally this section details the resources
available to the proposed project and, if possible, shows why the sponsor should select this
University and this investigator for this particular research. Some relevant points may be:

 the institution's demonstrated skill in the related research area

 its abundance of experts in related areas that may indirectly benefit the project
 its supportive services that will directly benefit the project
 and the institution's unique or unusual research facilities or resources available to the project

8. List of References: The style of the bibliographical item itself depends on the disciplinary field.
The main consideration is consistency; whatever style is chosen should be followed carefully
throughout the proposal. 

9. Personnel: This section usually consists of two parts: (1) an explanation of the proposed
personnel arrangements and (2) the biographical data sheets for each of the main contributors
to the project. The explanation should specify how many persons at what percentage of time
and in what academic categories will be participating in the project. If the program is complex
and involves people from other departments or colleges, make clear the organization of the staff
and the lines of responsibility. Any student participation, paid or unpaid, should be mentioned,
and the nature of the proposed contribution detailed. If any persons must be hired for the
project, say so, and explain why, unless the need for persons not already available within the
University is self-evident.

10. Budget: Sponsors customarily specify how budgets should be presented and what costs are
allowable. The budget lays out the costs to be met by the funding source, including personnel,
non-personnel, administrative, and overhead expenses. The budget also specifies items paid for
by other funding sources. Includes explanations for requested expenses. 
Name: CHIVA, NOVEY GRACE B. Year and Section: BSHM 3-B

ASSES YOUR KNOWLEDGE

A. TRUE OR FALSE
1. TRUE
2. TRUE
3. TRUE
4. TRUE
5. FALSE
6. TRUE
7. TRUE
8. TRUE
9. TRUE
10. FALSE
11. TRUE
12. TRUE

B. MULTIPLE CHOICE
1. C
2. B
3. D
4. A
5. A

C. CLASSIFICATION TEST

Chapter 1 :

1. significant of the study

2. Statement of the problem & hypothesis
3. D elimination of the study
4. Definition of terms

Chapter 2:

1. Paraphrases
2. Purpose of the study & research design
3. Data analysis procedure
4. Related studies

Chapter 3:

1. Method
2. List of references
3. Documentation
4. Citation
Name: CHIVA, NOVEY GRACE B. Year and Section: BSHM 3-B

UNIT 7: REPORTING RESEARCH RESULT

ACTIVE PRIOR KNOWLEDGE

A. Your Judgment is Wanted

1. Research design

/2. Definition of terms

/3. Data analysis procedure

/4. Review of related literature

5. Result
/ 6.background of the study
7. Conclusion
/ 8. Statement of the problem and the hypothesis

9. References

10. Recommendation

C. Find the scoring interval and scale given the following:

1. Highest score =9, lowest score = 1, number of levels = 5

2. Highest score =5, lowest score =1, number of levels =4

Answer

1. Interval = ANOVA
Scale:

2. Interval = ANOVA
Scale:

APPLY YOUR KNOWLEDGE

Name: CHIVA, NOVEY GRACE B. Year and Section: BSHM 3-B

Table 1

Saba are one of the nature’s wonderful nutritional and economical resources in the world.
Mixture of wheat flour and saba could make a protein-rich baking product with increased economic
value. The use of saba to supplement wheat flour on the baking could substantially reduce wheat flour
imports and the use of sugar on the bakery products, and increase the value of saba. The results of the
study revealed that theSaba contained a limited amount of protein, although rich in dietary fiber and
carbohydrate contents. Hence, a combination with wheat flour for cookie production would be
nutritionally advantageous. The cookies made out of wheat flour supplemented with sabawere highly
acceptable in terms of functional, nutritional and organoleptic qualities compared to other tested
combinations. This could lead to the development of high fiber low gluten sweet cookies. The results
obtained could also be valuable in decision making for industries to take nutritional advantage of saba as
cookies. Saba could be useful in the manufacture of highly nutritious cookies.

Table 2

The process through which an individual accepts or rejects food is considered to be of a multi-
dimensional nature. There are three critical factors that determine food acceptability. They include
consumer characteristics, sensory characteristics, and enjoyment of food. Sensory characteristics of food
such as taste, texture, aroma, and appearance have distinct and influential effects on food acceptability.
Therefore, a sensory attribute of food is considered the key area in which food manufacturers can
successfully use to differentiate their products. Consumer characteristics which affect food acceptability
include knowledge, innovativeness, attitude, belief, and perception of particular food products. Lastly,
the ‘feel good' factor is also an essential determinant of food acceptability.

ASSESS YOUR KNOWLEDGE

Name: CHIVA, NOVEY GRACE B. Year and Section: BSHM 3-B

A. DESCRIPTIVE OR INFERENTIAL
1. Descriptive
2. Inferential
3. Descriptive
4. Inferential
5. Inferential

B. FINDING, CONCLUSION, IMPLICATION OR RECOMMENDATION

1. C
2. A
3. A
4. B
5. A
6. A
7. B

C. Findings

Findings:

According to Piqueras-Fiszman, and Spence (2015) [18] sensory characteristics of food such as
taste, texture, aroma, and appearance have distinct and influential effects on food acceptability. In a
variety of ways, sensory characteristics of food are considered the key area in which food manufacturers
can successfully use to differentiate their products. The choice and accessibility of food products have
never been so critical in the society as compared to the modern world. In today's world, as consumers
walk along streets and local food stores, they are bombarded by product information. This makes
consumers to be faced with the choice to try out each product and establish preference on which
product to rate higher than the others. In-store tasting is slowly becoming a common practice since
manufacturers are becoming more conscious about different methods of food preparation which
actually delivers most preferred products (Piqueras-Fiszman, & Spence, 2015) [18].When consumers
finally consume food products and experience their sensory characteristics, they gain the ability to
decide whether they like or dislike the product. The sensory characteristics; taste, aroma, texture, and
appearance of food specifically influence the decision that a consumer makes regarding the preference
of food substance (Kostyra et al., 2016) [13]. It is thus vital for food producers to optimize the sensory
attributes perceived by the consumers of a given product. This directly improves the product's perceived
value among various consumers. The sensory cues based on food's aroma, taste, appearance, and
texture are extremely critical before, during and after eating (Kostyra et al., 2016) [13]. These properties
direct consumers towards the food source, preferences, selection, and satisfaction from the consumed
food.

Conclusion:
Name: CHIVA, NOVEY GRACE B. Year and Section: BSHM 3-B

Based on the foregoing results and findings, the researchers found out that appearance, taste
and texture is statistically influenced the general acceptability of chocobana cookie bar. The chocobana
acceptability, however, showed to have negligible relationship of taste, appearance and texture in its
general acceptability. This finding helps the researchers, costumers and bakers to be creative and
dynamic. Essentially, baking cookies must be designed and appropriate based on the ingredients and
baking techniques.