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| 003 - CONTROL NUMBER IDENTIFIER |
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OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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20240412232518.0 |
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| 040 ## - CATALOGING SOURCE |
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| Language of cataloging |
English. |
| Transcribing agency |
CvSU-CCAT Campus Library. |
| Description conventions |
rda. |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
UM TP 371.44 |
| Item number |
B38 2016 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Bataclan, Karlo O., author. |
| 9 (RLIN) |
10651 |
| 245 ## - TITLE STATEMENT |
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| Title |
Smoked fish production in Rosario, Cavite and Navotas, Metro Manila : a comparative study / |
| Statement of responsibility, etc. |
Karlo O. Bataclan, Catherine E. Espejo, and Norlie Mae O. Gonzales. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Rosario, Cavite : |
| Name of publisher, distributor, etc. |
Cavite State University-CCAT Campus, |
| Date of publication, distribution, etc. |
2016. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xvi, 108 leaves : |
| Other physical details |
illustrations ; |
| Dimensions |
28 cm |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Undergraduate Thesis (BSBM)--Cavite State University-CCAT Campus, 2016. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and appendices. |
| 520 ## - SUMMARY, ETC. |
|---|
| Thesis Abstract |
<a href="BATACLAN, KARLO O., ESPEJO, CATHERINE L. and GONZALES, NORLIE MAE O. Smoked Fish Production in Rosario, Cavite and Navotas, Metro Manila.<br/><br/>Undergraduate Thesis. Bachelor of Science in Business Management major in Marketing Management. Cavite State University, Rosario, Cavite. April 2016. Adviser: Mr. Jerico B. Tadeo.<br/><br/>This study compared the production of smoked fish businesses in Rosario, Cavite and Navotas, Metro Manila on how they produced their smoked fish products. This study was conducted from November 2015 to January 2016 in Rosario, Cavite and Navotas, Metro Manila where the populations were the registered smoked fish producers in both towns.<br/><br/>The study determined the demographic profile of the smoked fish producers in terms of age, gender, civil status, educational attainment and types of business; compared the smoked fish businesses in terms of volume of output, materials and equipments, production process, number of workers, price and marketing strategy, and identified problems encountered by the producers in production of smoked fish.<br/><br/>In this study, the researchers used the descriptive method. It was used to illustrate and describe what actually happened in a certain situation and condition. The instruments or tools that we used in gathering the information for the research were the questionnaire, interview and empirical observation. The statistical treatment used in the study were frequency, percentage and weighted mean in the computation of data.<br/><br/>Based on the findings, the researchers found out that majority of the smoked fish producers in Rosario and Navotas were female, married, attained no formal schooling, and some were elementary and high school graduates. The types of business in Rosario and Navotas were sole proprietorship, a business run by a single individual. Most produced smoked fish in Rosario and Navotas were round scad (galunggong), tiny herring (laolao) and milkfish (bangus). In volume of output, the total production of smoked fish products in Rosario was basically larger than Navotas. Majority of the smoked fish producers in Rosario and Navotas used most of the necessary materials and necessary equipments listed by the researchers for their production process in smoked fish. Most of them did not use new technology to enhance their smoked fish production.<br/><br/>Producers in Rosario and Navotas almost follow similar production process of smoked fish, except for sun drying for Rosario producers and soaking in brine solution for producers in Navotas. The scarcity of fish and unfavorable weather condition were the most common problems faced by the smoked fish producers in Rosario, Cavite and Navotas, Metro Manila.">BATACLAN, KARLO O., ESPEJO, CATHERINE L. and GONZALES, NORLIE MAE O. Smoked Fish Production in Rosario, Cavite and Navotas, Metro Manila.<br/><br/>Undergraduate Thesis. Bachelor of Science in Business Management major in Marketing Management. Cavite State University, Rosario, Cavite. April 2016. Adviser: Mr. Jerico B. Tadeo.<br/><br/>This study compared the production of smoked fish businesses in Rosario, Cavite and Navotas, Metro Manila on how they produced their smoked fish products. This study was conducted from November 2015 to January 2016 in Rosario, Cavite and Navotas, Metro Manila where the populations were the registered smoked fish producers in both towns.<br/><br/>The study determined the demographic profile of the smoked fish producers in terms of age, gender, civil status, educational attainment and types of business; compared the smoked fish businesses in terms of volume of output, materials and equipments, production process, number of workers, price and marketing strategy, and identified problems encountered by the producers in production of smoked fish.<br/><br/>In this study, the researchers used the descriptive method. It was used to illustrate and describe what actually happened in a certain situation and condition. The instruments or tools that we used in gathering the information for the research were the questionnaire, interview and empirical observation. The statistical treatment used in the study were frequency, percentage and weighted mean in the computation of data.<br/><br/>Based on the findings, the researchers found out that majority of the smoked fish producers in Rosario and Navotas were female, married, attained no formal schooling, and some were elementary and high school graduates. The types of business in Rosario and Navotas were sole proprietorship, a business run by a single individual. Most produced smoked fish in Rosario and Navotas were round scad (galunggong), tiny herring (laolao) and milkfish (bangus). In volume of output, the total production of smoked fish products in Rosario was basically larger than Navotas. Majority of the smoked fish producers in Rosario and Navotas used most of the necessary materials and necessary equipments listed by the researchers for their production process in smoked fish. Most of them did not use new technology to enhance their smoked fish production.<br/><br/>Producers in Rosario and Navotas almost follow similar production process of smoked fish, except for sun drying for Rosario producers and soaking in brine solution for producers in Navotas. The scarcity of fish and unfavorable weather condition were the most common problems faced by the smoked fish producers in Rosario, Cavite and Navotas, Metro Manila.</a> |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
In English text. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Smoked fish. |
| 9 (RLIN) |
10652 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Smoked foods. |
| 9 (RLIN) |
10653 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Smoking (cooking). |
| 9 (RLIN) |
10654 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Espejo, Catherine E., author. |
| 9 (RLIN) |
10655 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Gonzales, Norline Mae O., author. |
| 9 (RLIN) |
10656 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Tadeo, Jerico B., adviser. |
| 9 (RLIN) |
6612 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Ventura, Elizabeth A., technical critic. |
| 9 (RLIN) |
10099 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
Thesis/Manuscripts/Dissertations |
| Classification part |
TP 371.44 B38 2016 |
| Call number prefix |
UM |
