Consumer level of perception on sustainable practices implemented in food service establishments in Nueva Vizcaya / Malou T. Acojedo... [et al.].

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Material type: Text

TextDescription: xii, 82 leaves : some col. ill. ; 28 cmISBN:

Item type: Undergraduate Thesis

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Holdings
Item type	Current library	Collection	Call number	Status	Barcode
Undergraduate Thesis	Nueva Vizcaya State University - Bambang Campus General Collection Section	Undergrad Thesis	CIT BSHM Ac185c 2025 (Browse shelf(Opens below))	Available	UT0896

Previous	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	Next
Previous	CIT BSHM Ac185a 2019 Acceptability of taro fronds in the preparation of Filipino sushi Rolls	CIT BSHM Ac185a 2025 Assessment of laboratory simulations and practical skills of hospitality management students at Nueva Vizcaya State University /	CIT BSHM Ac185a 2025 Acceptability and nutritional analysis of puto (steamed rice cake) enhanced with oregano /	CIT BSHM Ac185c 2025 Consumer level of perception on sustainable practices implemented in food service establishments in Nueva Vizcaya /	CIT BSHM Ac185e 2022 Economic and social factors affecting the spending ability of costumers of selected food establishments in Aritao, Nueva Vizcaya during the pandemic	CIT BSHM Ag259c 2024 Challenges and impacts of educational tors on the learning experiences of hospitality management students in Nueva Vizcaya State University Bambang campus	CIT BSHM Ag264a 2024 Acceptability of upcycled coffee ground cookies	Next

Undergraduate Thesis (BSHM - Food Service Management) - Nueva Vizcaya State University.

Includes appendices & bibliography.

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