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Why Bugang River is the cleanest inland body of water in the Philippines: A case study
Get PDFAbstract onlyThe purpose of this study is to know the policies implemented, the activities of local folks, and best practices in maintaining the cleanliness of Bugang River and also how it affects in the lives of the people in the community as an Ecotourism site. The research design of this study was qualitative exploratory case study, this to understand why and how Bugang River is regarded as the cleanest river in the Philippines. The sampling method of the study is purposive sampling wherein researchers select persons of the general community relying their personal judgement to take part in evaluation. The participants of this study was the Punong Barangay of Candari, Guia, Santo Rosario, Zaldivar, and Mag-aba where Bugang River flows. The research instrument of this study is interview and the data-gathering procedure was focus-group-discussion which is also applied in qualitative strategy. Thematic analysis will be utilized to completely comprehend and derive conclusions based on the interpretation of answers from the gathered data. The major findings of this study are prohibiting of illegal activities that may harm the Bugang River, water waste management of the community near the protected area, implementation of monthly clean-up drive to maintain the cleanliness of Bugang River. Lastly, the impacts of Bugang River in the lives of people residing in the said barangay’s, has given them the opportunity to find a source of income through putting up a business, specifically resorts as an ecotourism site. As what the researchers observed, there are a lot of inns, lodgings, restaurants, and resorts within the area that help people gain income.Includes bibliographical referencesBachelor of Science in Tourism Managemen
Nitrates and phosphates removal from synthetic pond water using pilot-scale monotubular module made from ceramic clay and banana peel powder composites
Get PDFAbstract onlySignificant volumes of potentially dangerous chemicals are released into receiving streams from aquaculture activities. Excess nitrate and phosphate emissions from aquaculture operations, in particular, contribute to the eutrophication of natural water bodies. In response to this increasing concern, the researchers devised this study, which incorporated an experimental design for removing nitrates and phosphates from synthetic pond water by nanofiltration, utilizing a pilot-scale monotubular module composed of ceramic clay and banana peel powder composites. The researchers combined ceramic clay with different weight percentages of 10%, 20%, and 30% banana peel powder as a natural porogen. Each treatment has been replicated thrice, and the findings were analyzed using Two-Way ANOVA and Bonferroni Post-Hoc Analysis. The results indicated that Treatment 4 performed the best in removing nitrates and phosphates, with steady-state values or capacities of 3.6 and 3.1 mg/L, respectively. The method of statistical analysis revealed that there is a significant difference in the amount of nitrates and phosphates removed between treatments. On the other hand, the statistical analysis also showed that only the removal of nitrates has a significant difference among the replicates. Upon verification, the post-hoc analysis indicated that the removal of nitrates and phosphates does not have a significant difference in between replicates.Includes bibliographical referencesBachelor of Science in Chemical Engineerin
Heritage tourism: Effects of heritage site developed into a cafe and resto to the local tourist in Molo Mansion and Balay Sueño
Get PDFAbstract onlyThis study aims to determine the effect of the development of heritage sites into cafes and restos among the local tourists in Molo Mansion and Balay Sueño. The study was conducted during the school year 2022-2023. The researchers used a descriptive research design using the survey method. The researchers administered a researcher made questionnaire to 50 respondents from Balay Sueño and Molo Mansion.
The data shows that converting heritage properties into cafes and restaurants has a positive impact on site management, atmosphere, service, food quality, and beverage quality. Heritage sites play an important role in preserving and providing access to heritage site materials, and digitizing this collection has become an essential task in fulfilling this function. This can be attributed to increasing and changing practical challenges as well as greater social awareness about heritage conservation. The research will enable stakeholders involved in heritage management to better understand the meaning of heritage responsibilities and promote sustainable heritage tourism development. It investigates the impact of developing heritage sites into cafes and restaurants on local tourism.
The study focuses on a quantitative analysis of a local town's historic site that has been converted into a cafe and restaurant. 50 local tourists who visited the place were surveyed to gather the data. The results show that converting historic structures into cafes and restaurants boosts local tourism by boosting the number of visitors and the amount of money made. Visitors had a deeper understanding of the location's historical value, and people delighted in preserving their culture through food. However, worries were expressed about how promotion could undermine the site's credibility. Through careful planning and community involvement, the study shows how historical preservation and economic development can exist together.Includes bibliographical referencesBachelor of Science in Tourism Managemen
Production, feeding and storage of Tetraselmis tetrathele paste by electrolytic flocculation
No full textJournal articleAn innovative microalgae harvesting technique using electroflocculation was carried out at different voltage treatments (4, 7, and 9 V) using a fabricated voltage regulator and compared with harvesting by electroflocculation at 12 V using a car battery to efficiently electroflocculate Tetraselmis tetrathele. This study was conducted to determine the ideal voltage settings that could improve the quality of harvested paste in terms of nutritional value and metal contamination for its later use in aquaculture. The use of 7 V achieved low Pb content producing the best harvest biomass (1.4 kg, 87 min) which is comparable to the harvest biomass (1.7 kg, 68 min) using a 12 V car battery. Storage of T. tetrathele paste is best done in a chiller (2 ± 1 °C) rather than a freezer (-20 ± -4 °C) for ease in reactivation and maintaining higher cell viability for later use as a starter in aquaculture. Storage in a chiller allows T. tetrathele paste to be resuspended after six months and used as a starter culture.This study was funded by the Aquaculture Department, Southeast Asian Fisheries Development Center (SEAFDEC/AQD) Study code: Nr-01-Y2018T
Documenting "Binayabsan" slow food in Lambunao, Iloilo
Get PDFFull text availableThis paper explores the "Binayabsan” Slow food in Lambunao, Iloilo regarding on the food culture. This study specifically aimed to document the “Binayabsan” slow food in terms of the preparation, process and ingredients used, beliefs and practices, and historical meaning. A qualitative-descriptive design was employed, using purposive sampling to select participants who are Binayabsan makers and are residents of Brgy. Gines in Lambunao, Iloilo with the participation of the Barangay Captain and Iloilo Provincial Tourism officer. The study's instrument was semi- structured interview in which participants were asked open-ended and follow-up questions. The study also utilized in- depth interview to explore more information. The results showed the deliberate selection and meticulous combination of flavours within Binayabsan's recipe reflect a conscious approach to food. This culinary heritage not only encapsulates a method of sustenance but also exemplifies a deeply rooted tradition that has withstood the test of time. The oral traditions surrounding Binayabsan intricately interweave beliefs and practices, forming an essential part of its culinary heritage. The transmission of wisdom through design thinking finds its parallel in the passing down of Binayabsan’s recipe and cultural significance. The stories that accompany Binayabsan serve as threads that connect generations, preserving not only a method of cooking but also shared a cultural identity. Within the historical context, the culinary heritage of Binayabsan bears profound significance, echoing broader gastronomic trends and cultural preservation. Binayabsan’s enduring value lies in its unwavering connection to tradition, aligning harmoniously with the ethos of Slow Food, which companions the preservation of local culinary heritage. In the face of evolving global gastronomy, Binayabsan stands resilient as a poignant reminder of how culinary traditions can serve as powerful conduits for historical meaning and cultural continuity.Bachelor of Science in Tourism Managemen
How social networking sites promote Manggahan Festival of Guimaras Province: A case study
Get PDFAbstract onlyThe primary purpose of this research is to determine the province's opinion on using social networking sites such as Facebook to promote the Guimaras Province Manggahan Festival compared to when it was not widely advertised on any social networking sites. The study investigated how social networking sites can assist travelers in learning about the Manggahan Festival and encouraging them to come. The findings of this study will be used to create a data or document that demonstrates the usefulness and assistance of social networking sites, particularly of Facebook, in the growth of the Manggahan Festival in Guimaras. By employing the qualitative case study, an interview has been conducted in the Guimaras Tourism Office with the person responsible for managing of the Manggahan Festival's active social networking site (Facebook) promotional activities in order to confirm the credibility of the data acquired. Using the thematic analysis approach by Virginia Braun and Victoria Clarke for the analysis of the study. With regards to the findings of the thematic analysis, the researcher concludes that the use of social networking sites, particularly Facebook, made a contribution to an improvement in the number of tourists visiting Guimaras and becoming aware of the Manggahan Festival. As a result, social media platforms are extremely helpful and helpful in promoting the Guimaras Province Manggahan Festival.Bachelor of Science in Tourism Managemen
Factors that determine the difficulties of catering services employees during pandemic in Iloilo City
Get PDFAbstract onlyThis research study was conducted to determined factors determining the difficulties of Catering Services Employees during the Covid-19 Pandemic for the year 2019-2022. The respondents of the study were selected from the employees of 10 catering services in Iloilo City, composed of a total of 50 respondents. In this study, the instrument utilized was a researcher-made survey questionnaire that was validated and administered to 50 respondents that were obtained using stratified random sampling. Furthermore, the data were gathered for this study through descriptive correlational analysis. To determine the significant difference among variables, Gamma Coefficient and P-Value were utilized. Upon further investigation, these difficulties were determined, in terms of lockdown, were most had no other source of income. Regarding alert levels that affected working schedules, quarantine passes that it was time-consuming to process, difficulty of travelling to work in terms of transportation. In terms of workload people had to work more hours than of the ordinary shift. And most are saddened working away from their families. Moreover, the researchers found out that the level of task performance in the workplace, 46% respondents have good level of performance. However, the proportion of good task performance differs slightly from the proportion of poor task performance, which is 40%. Also, only 14% of respondents have an excellent level in terms of task performance. Being said, on the other hand, in terms of the level of adaptive performance in the workplace, 56% of respondents have a good level of adaptive performance, as contrasted with the proportion of poor level of adaptive performance, which is 28%. It is determined that the level of adaptive performance in the workplace is much positive given that it is shown that most of the respondents have a good adaptive performance. Only 16% of respondents have an excellent level of adaptive performance. The researchers discovered that alert levels, workload and vaccination have a significant relationship with task performance while lockdown, vaccination and social support has a significant relationship with adaptive performance.Bachelor of Science in Tourism Managemen
"A comparative study of the online class modality and face to face classes: On academic performance and psychological aspect of working students of College of Hospitality and Management"
Get PDFAbstract onlyThis study aimed to compare the academic performance and psychological aspects of college working students in terms of online and face-to-face classes. The respondents were the 40 working students currently studying in one Private Higher Education Institution, Jaro, Iloilo City, in Academic Year 2022-2023. The respondents were chosen through purposive and accidental sampling. The data-gathering instrument used in the study was the researcher- made questionnaire and a survey check questionnaire through google forms duly validated by the experts. The descriptive data tools were the frequency count, mean, and standard deviation. The inferential statistical tool is the Mann-Whitney U- Test. The study's findings revealed that in terms of age, the academic performance and psychological aspects of online modality were significant. It was also revealed that the academic performance and psychological aspect both in online and face-to-face modality has no significant difference with their sex. Likewise, with the academic performance and psychological aspect both in online and face-to-face modality has no significant difference with their year level, residence and income. The study's findings showed that among the variables and socio-demographic profile of the respondents, only the academic performance and psychological aspect of online modality had a significant difference with the respondents' age. This imply that the respondent's age might affect or influence their academic performance and psychological aspect in online modality, given that regardless of age, students have a great inclination on online brought by the modern technology and the shift of instruction.Bachelor of Science in Tourism Managemen
Creating pop-up storybook in teaching English for Grade 1 learners
Get PDFFull text availableThis developmental research aimed to develop a pop-up storybook based on the Dep Ed curriculum guide in English for Grade 1 learners and inputs from teachers. This study utilized an Input - Process - Output Developmental design to achieve its intended objectives. Five (5) experienced English teachers from the private school served as the study’s participants. The data collected from the Key Informant Interview (KII) were coded and transcribed. The researchers then worked on the development of the Pop-up storybook based on the data obtained from the thematic analysis of the interview. When the output was done, a rating scale was used to quantify the responses of the five (5) English teachers who also served as validators in their evaluation of the developed pop-up story book. The pop-up storybook that was developed by the researchers has colorful illustrations with 3d size pop-up elements. The pop-up storybook was also designed to be age appropriate in order to help learners develop interest and appreciation for stories. An overall score of 3.77 was given by the evaluators based on the five-point Likert Scale which served as the validation of the output based on the criteria for the pop-up story book. This indicated that the pop-up story book developed by the researchers for Grade one learners is an excellent resource material that could help increase their reading comprehension. Pupils can use the developed pop-up storybook to enhance their imagination and improve their reading abilities as a whole. Finally, the pop-up book was created to suit the Grade 1 learners' level. The materials were based on the standard quality for pop-up book. The pop-up book was also appropriate for teaching reading in English to Grade 1 learners.Includes bibliographical referencesBachelor of Elementary Educatio