Departments HOSPITALITY & TOURISM USES OF CONVENIENCE FOOD IN CATERING INDUSTRY

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USES OF CONVENIENCE FOOD IN CATERING INDUSTRY
USES OF CONVENIENCE FOOD IN CATERING INDUSTRY

TABLE OF CONTENTS

Title Page.......................................................................................... i

Certification.. iii

Dedication.. iv

Acknowledgementv

Table of Contents. vi

Abstractviii

CHAPTER ONE.. 1

1.0 Introduction.. 1

1.1 Scope of the Study. 3

1.2 Limitations of the Study. 4

1.3 Objectives of the Study. 4

1.4 Significance of the Study. 5

1.5 Definitions of Terms. 5

CHAPTER TWO.. 7

2.0 Literature Review.. 7

2.1 Introduction.. 7

2.2. Types of Convenience Food. 7

2.3 The Major uses of Convenience Food in the Hospitality Industry. 13

2.4 Standard of Convenience Foods and its Classification.. 16

2.5 Advantages of Convenience Food in the Hospitality Industries. 18

2.6 Disadvantages of Convenience Food in Catering Industry. 20

2.7 Convenience Food Product21

CHAPTER THREE.. 28

3.0 Research Methodology. 28

3.1 Experimental Design.. 28

3.2 Research Population and Sample Size in the Study. 28

3.3 Procedure and Source for Data Collection.. 29

3.4 Procedure for Data Analysis. 29

CHAPTER FOUR.. 31

4.0 Presentation and Interpretation of Data. 31

CHAPTER FIVE.. 37

5.0 Summary, Conclusion and Recommendation.. 37

5.1 Summary. 37

5.2 Conclusion.. 38

5.2 Recommendation.. 38

References. 40

Appendices. 41

Abstract

The research work is based on the uses of convenience food in catering Industry. The study aims to enlighten the entire populace, most especially the staffs and employees of the catering industries on the proper utilisation of convenience food. Most people do not make use of continence food because of the high cost and many people believe lot of nutrients are lost during processing. Thirty questionnaires were distributed to taste panel during the practical session, and percentage method were used for the analysis of the data. It was discovered that most of the convenience foods lost nutrients during processing which also affects the taste, colour and texture. It is recommended that more work need to be done into general safety of these convenience foods and working out and striking a balance between the cost of these foods as they affect the overall cost of the meal they are used to produce.


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