Discipline: Hotel and Restaurant Management
The researchers conducted a study to assess the acceptability of Malunggay and Chicken (MAC) bread. Specifically, the study aimed to determine the sensory evaluation in terms of taste, texture, color, and overall appearance. The researchers analyzed the data gathered through research, sensory evaluation and feedback from the student respondents other respondents and processed the data into information. The results were obtained by conducting a sensory evaluation of (67) sixty-seven respondents and giving them evaluation form for feedback. This study used the Likert scale for data interpretation and the researchers computed the weighted mean to get the outcome. The data gathered from the respondents revealed that the experimental product which is the MAC bread is highly acceptable by the students; however, they still like the controlled product which is the Asado Pan de Sal better.