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.
TABLE OF CONTENTS
Abstract
CHAPTER ONE
1.0 Introduction
1.1 Background of Study
1.2 Statement of Problems
1.3 Research Objectives
1.4 Research Question
1.5 Research Hypothesis
1.6 Scope of Study
1.7 Significance of study
1.8 Limitation of study
1.9 Definition of terms
CHAPTER TWO
2.0 Literature Review
CHAPTER THREE
3.0 Research methodology
3.1 Research Design
3.2 Population of study
3.3 Sampling Design and Procedure
3.4 Data Collection Instrument
3.5 Administration of Data Collection Instrument
3.6 Methods of data analysis
CHAPTER FOUR
4.0 Data Presentation and Analysis
4.1 Data Presentation
4.2 Test of Hypothesis
CHAPTER FIVE
5.0 Summary, Conclusion and Recommendation
5.1 Summary
5.2 Conclusion
5.3 Recommendation
References
Questionnaire