Thesis (Bachelor of Technology major in Hotel and Restaurant Management) -- University of Rizal System-Morong.

EXECUTIVE SUMMARY: The study aimed to find out the level of acceptability of bamboo shoots (Bambusa vulgaris) as extender in making polvoron. The researchers wished to find out the level of acceptability of bamboo shoots as extender in making polvoron in terms of appearance, aroma, color, flavor and texture. The study was conducted at University of Rizal System, HRM Building. The instrument used by the researchers in the study was the Hedonic Scale and Score card in order to gather the needed data. There were twenty (20) students and ten (10) CIT instructors of University of Rizal System-Morong Campus who were involved in the study. Based on the summary of findings, on the acceptability bamboo shoots as extender in making polvoron, as revealed by two groups of respondents, the URSM students and the CIT instructors both "Liked very Much". On the acceptability of bamboo shoots as extender in making polvoron, it was revealed by the two groups of respondents, rated as "Liked very Much". With respect to appearance, aroma, color, flavor and texture the two respondents described it as "Very much accepted". Based on the findings and conclusion it was recommended that the improvement of the product should be made to achieve the desired result in terms of appearance, aroma, color, flavor and texture. To achieve the good quality of the product, it is recommended to keep refrigerated.