000			01276nam a2200205Ia 4500
003			NULRC
005			20250725162657.0
008			250725s9999 xx 000 0 und d
040			_clcc
050			_aUGT CTHM BSHM .B36 2024
100			_aBantasan, Galyn Kyle H. _eauthor
245		0	_aPrior knowledge and level of interest of the hospitality management in fruit and vegetable carving : _bbasis for proposed skills enhancement handbook / _cGalyn Kyle H. Bantasan [and four others]
260			_aManila : _bNational University, _c2024
300			_aix, 93 leaves ; _c30 cm.
504			_aIncludes bibliographical references.
505			_aChapter 1. Introduction -- Chapter 2. Review of related literature -- Chapter 3. Methodology -- Chapter 4. Results and discussion -- Chapter 5. Summary, Conclusion and recommendation -- References -- Appendices.
520			_aThe primary objective of this study is to introduce the art of fruit and vegetable carving to the students enrolled in hospitality management program at the National University of Manila, specifically for the academic year 2023-2024.
700			_aCuadra, Reynaldo J.;Dalauidao,Iana Isabelle F.;Gatdula,Christine Angeline P.;Rigay, Ricamae R. _eco-author;co-author;co-author;co-author
942			_2lcc _cTHESIS
999			_c25320 _d25320