Preferred Native Recipes of the Personnel and Students of SNS: Basis For Entrepreneurial Venture
Keywords:
Natives Recipes, Personnel, Students, Entrepreneurial, VentureAbstract
This study attempted to evaluate the entrepreneurial status of native recipesinTechnology and Home Economics in Samar National School. This study employedthenormative-descriptive research method using the questionnaire as the main instrumentin gathering the needed data. With regards to the length of services of the non-teachingpersonnel, it was found out that their average length of service was 16.79 years withstandard deviation of 10.05 years. Moreover, all of them or 100 percent hadattendedtraining at the regional level; 21 of them or 87.50 percent had attended trainingat thedivision level and six non-teaching personnel or 25.00 percent attended trainingat theschool level. The three groups of respondents differed in their level of preferencefornative recipes. The non-teaching personnel preferred “suman sa lihiya”, “cuchinta”, and “mongo buchi”. On the whole, this group showed high preference for nativerecipes. Meanwhile, the teachers’ group showed higher preferences for “special masapan”, “suman sa lihiya”, and “buchi-mongo”. Generally, they also expressedhigher preference for native recipes. Finally for the students’ group their preferenceswere “cassava cake”, “special moron”, and “puto” and they indicated“moderatepreference” for native recipes. Hence, the responses of the patronize native recipesproduced or prepared by the students in SNS.
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