Convertible Bread and Pastry Production Table

Rachel E. Badiana and Russel M. Dela Torre
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Rachel E. Badiana: Carlos Hilado Memorial State University.
Russel M. Dela Torre: Carlos Hilado Memorial State University.

International Journal of Research and Scientific Innovation, 2024, vol. 11, issue 10, 708-718

Abstract: This study sought to develop and fabricate a Convertible Bread and Pastry Production table with the following technical features such as easy conversion, space-saving, and easy cleaning; the study further aimed to evaluate the level of performance in terms of the time of conversion and determine the level of acceptability in terms of design, functionality, and usability. The researcher used developmental and descriptive methods of research. The research instrument used was a modified questionnaire among 50 respondents consisting of an Assistant School Principal, Technical Vocational and Livelihood Home Economics teachers, and students. The results reveal that the product has a shorter time to convert and a foldable platform that can be stored easily. Overall, the average mean score of 5.00 was interpreted as Very High. Moreover, all criteria obtained a mean score of 5.00, interpreted as Very High in all items. The respondents rated the product as Strongly Agreed regarding acceptability in areas such as design, functionality, and usability. The researcher recommended a user manual to effectively and efficiently execute the transformation of the convertible bread and pastry production table without supervision. The table can be an alternative table for bread and pastry production. Relative to the findings and conclusion derived from the study, the researcher highly recommended the mass production and utilization of the table for classroom instructions, cooking demonstrations, and outdoor-related culinary activities.

Date: 2024
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