Coping mechanisms in cookery subject in the new normal: case of Nueva Vizcaya State University / (Record no. 423)
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| 000 -LEADER | |
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| fixed length control field | 02375nam a22002057a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250327114343.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250327b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NVSU |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Bastero, Jayson Adie N. |
| 245 ## - TITLE STATEMENT | |
| Title | Coping mechanisms in cookery subject in the new normal: case of Nueva Vizcaya State University / |
| Statement of responsibility, etc. | Jayson Adie N. Bastero, Kyla Marie M. Sanghines, and Rosel Mae E. Tamondong |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bayombong: |
| Name of publisher, distributor, etc. | Nueva Vizcaya State University, |
| Date of publication, distribution, etc. | 2022. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xiv, 45 leaves : |
| Other physical details | illustration ; |
| Dimensions | 28 cm |
| 500 ## - GENERAL NOTE | |
| General note | This study identified the respondents' challenges in light of the new normal education. As a result of such experiences, this study also covered coping methods such as strategies and approaches used by those involved in dealing with one of their key subjects Cookery. Specifically, the respondents were profiled based on socio-economic variables, then their challenges encountered in dealing with Cookery Subject and the strategies and approaches they employed to address the challenges. In addition, the interplay between variables was also investigated. The researchers employed a quantitative research design specifically applying descriptive-inferential analysis on the gathered data. The data was collected from junior BSHM students enrolled in the second semester of school year 2021-2022 who took their cookery subject in the second semester of school year 2020-2021.<br/><br/>The administered questionnaires were analyzed, specifically for descriptive statistic, the frequency and percentage distributions were used to describe the demographic profile of the respondents, while the mean and standard deviations were computed to determine the challenges encountered in dealing with the Cookery subject and the strategies and approaches employed by the students to address the challenges. Meanwhile, for the inferential statistics, both t-test and analysis of variance were used to examine the significant difference in the challenges encountered in dealing with the Cookery subject and the strategies and approaches employed by the students to address the challenges when |
| 500 ## - GENERAL NOTE | |
| General note | Research paper (Bachelor of Science in Hospitality Management) |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | appendices and bibliographical references |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Sanghines, Kyla Marie M., author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Tamondong, Rosel Mae E., author. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Undergraduate Research |
| Suppress in OPAC | No |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Total checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
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| Dewey Decimal Classification | Nueva Vizcaya State University - Bayombong Campus | Nueva Vizcaya State University - Bayombong Campus | General Reference Section | 03/27/2025 | Donation | U (BSHM) B325c 2022 | U1970 | 03/27/2025 | 03/27/2025 | Undergraduate Research |
