IJSRP, Volume 6, Issue 4, April 2016 Edition [ISSN 2250-3153]
Virginia P. Cabales
This study was conducted last March 2014 at Capiz State University, Poblacion Mambusao Campus to determine the different difficulties encountered by Bachelor of Science in Food Technology and Entrepreneurship students when taken as a whole and when classified according to year level. Respondents were the seventy-one bonafide BSFTE students . Open-ended questions about general environment of the CapSU, Food Technology Department were given and were then classified as physical environment and social/interactive. Data gathered were tabulated, computed and analyzed using frequency count and percentage for the descriptive analysis. Results of the study revealed that the majority of the institutional environment difficulties of students were from the physical environment aspects. First year BS Food Technology and Entrepreneurship students had both the highest physical and social/interactive environment difficulty.