Dan Laurence QuitoyArado
Patrick Rey Quitoy Suarez
A Research Proposal Submitted In Partial Requirement in BES 124 (ENGINEERING REASEARCH)
PANELISTS: Engr. Mohammad Jaiton T. Halim MS EnSci
Engr. Lizamyl Robles Laping MS EnE
Table of Contents
Chapter | Title | Page |
I | Introduction 1.1 Background of the study 1.2 Statement of the problem 1.3 Objectives of the study 1.4 Significance of the study 1.5 Scope and Limitation of the study | 111223 |
II | Review of Related Literature 2.1 Sanitation Code of the Philippines 2.2 Proper Food Management Practices 2.3 The Selected canteens | 44610 |
III | Methodology 3.1 Locale of the Study 3.2 Research Design 3.3 Sampling Procedure 3.4 Respondents of the study 3.5 Data Collection 3.6 Data Analysis | 11111111121314 |
IV | Cost Estimation | 15 |
V | Schedule of Activities | 16 |
VI | References | 17 |
CHAPTER I. INTRODUCTION
1.1 Background of the Study
Food is a primary necessity in the world. It is usually of plant and animal in origin in which its consist and contains essential nutrients ingested and assimilated by an organism to produce energy, stimulate growth, and maintain life such as carbohydrates, fats, proteins, vitamins or minerals.
Here in the Philippines, the Department of Food and Drugs is the agency that monitors, examines and studies the quality and standards of food and drugs as a part of protecting the public’s health and safety in consuming food products.
Food establishment is an operation that stores, packages, serves, or otherwise provides a food for human consumption such as: a food service establishment, retail food store, satellite or other feeding location, catering operation if the operation provides foods directly to a consumer.
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