Connect with us

Hospitality & Tourism Management

Uses Of Convenience Food For Catering Industry

Published

on

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.

CHAPTER ONE

INTRODUCTION

Background of the Study

Since World War II, there has been a rapid growth in the use of convenience foods in home-prepared meals. Convenience foods are characterized by frozen, canned, dry mixes, powdered, and freeze-dried products. Consumers, familiar with these convenience foods, are becoming aware of their increasing use by fast-food outlets, restaurants, and other foodservices. High costs of labor and energy, equipment, food ingredients, and the lack of culinary skill are reasons why food managers are attracted to the convenience food concept. In 1974, Americans spent over $147 billion for food. Nearly a third of this amount was spent for food eaten away from home, and about one out of three meals is now eaten away from home. By 1985, our food spending may be evenly divided between home and away-from-home eating. The use of convenience foods is expected to continue to increase as a result of new technology, including the use of disposable packaging, new package coatings and films, and the concept of portion control.

See also  Courses Of Food Poisoning In Catering Establishments

This report suggests a definition for convenience foods used in the foodservice industry, discusses reasons for their growing importance, and reports the results of a survey of firms manufacturing these foods for the hotel, restaurant, and institutional (HRI) market.

Quite often different features come to mind when discussing convenience foods. For years, the food industry has been seeking a common definition for these products which could be used by manufacturers and consumers. Earlier studies of convenience foods have used the following generic description: “foods which have services added to the basic ingredients to reduce the amount of preparation required in the home.”

Discussions with leaders in the food industry, social scientists, and USDA market research experts led to the use of the following definition for convenience foods for this report: “…fully or partially prepared dishes; foods in which significant amounts of preparation time, culinary skills, and energy inputs have been transferred from the kitchen of the foodservice operator to the food processor and distributor.” This definition prefaced the mail survey and was used during personal interviews with members of the food processing industry. Respondents were asked to limit their comments to convenience products which had been introduced during 1968-73. By this approach, discussion was limited to the more recent convenience foods and excluded such staple convenience items as canned soup, sliced bread, and frozen concentrated orange juice.

See also  Ecotourism: A Panacea For Sustainable Tourism Development

1.2     Statement of Problem

The word convenience foods can be defined as any group of foods that requires little or no preparation and they can be served either hot or cold. Convenience foods may also include foods that have been processed from their raw state so that it becomes almost edible any may not requires any addition cooking. These convenience foods have found their way into homes, offices, schools and even the hospitality industry. For the purpose of our study, the study shall be limited to the uses and effects of convenience foods in hospitality industry.

Due to the problem of meeting with the demand of coping with the complex situation of people’s job, an average consumer wants an array of food products that creates les work and allows them to spend more time seeking enjoyments, whether it is a special moment with their kids or with their job. Nowadays, it is usual to shop occasionally and to maintain stores of dried, canned and frozen foods which can be used to prepare a meal quickly. Readymade dishes containing a variety of ingredients can now be purchased, saving time and effort. Some dishes which would require skill in preparation are very successful in the convenience form.

See also  Natural Based Tourism And Its Contribution To Socio-Economic Development Of Imo State

1.3     Scope of the Study

This study is to highlight the uses of convenience foods in catering industry. The research work is designed to provide a thorough and glaring understanding of the various types and uses of convenience foods in catering industry.

1.4     Objectives of the Study

The objectives of this study is to enlighten the entire populace most especially the staffs and employees of the catering industry on the uses of convenience foods in catering industry.

To identify the factors influencing the use of convenience foods

  1. To identify the various categories of convenience foods available
  2. To check the preference of various categories of convenience foods
  3. To explore the benefits of convenience foods

1.4     Significance of the Study

The man significance of this study includes the following:

–        It will allow the staff to know the effectiveness of convenience foods

–        It will educate the unskilled foods and beverage staff on the importance of using convenience foods.

–        It will help the staff and employee of catering industry to know the impact of the uses of convenience foods in the industry.


Pages:  28

Category: Seminar

Format:  Word & PDF         

Chapters: 1-5                                                      

Material contains Table of Content, Abstract and References.

Project

Advertisement
Click to comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Advertisement

Project Materials

IMSU Info contains over 1000 project material in various departments, kindly select your department below to uncover all the topics/materials therein.

Trending