5 edition of Convenience foods in catering found in the catalog.
|Statement||National Economic Development Office|
|Publishers||National Economic Development Office|
|The Physical Object|
|Pagination||xvi, 53 p. :|
|Number of Pages||81|
nodata File Size: 4MB.
Like many product introductions, not all were successful—convenience food staples such as fish sticks and canned peaches were counterbalanced by failures such as ham sticks and cheeseburgers-in-a-can.
There are over 80 ethnic groups found in Adamawa State. Convenience foods are characterized by frozen, canned, dry mixes, powdered, and freeze-dried products.
The properties most frequently mentioned were cost savings, time and labor reductions, heat-and-serve readiness, preprepared and frozen foods, and elimination of professional cooks.
1 Scope of the Study This study is to highlight the uses of convenience foods in catering industry. It became imperative that foods that are consumed by people have changed from traditionally prepared foods to convenience foods. Some dishes which would require skill in preparation are very successful in the convenience form. 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.
Nearly a third of this amount was spent for food eaten away from home, and about one out of three meals is Convenience foods in catering eaten away from home. Some dishes which would require skill in preparation are very successful in the convenience form. I know you're busy, but let's take some time to talk about what you'd like to be eating or planning for your coming occasions.
We will answer to and honor each solicitation. There are several varieties of prepared pizza doughs out there, and every one of them leads to one thing: homemade pizza where you control the toppings and thus the nutritional breakdown. 0 Introduction It would be wiser to begin this study with the mentioning of advancement in technology which has changed virtually the way people think, eat and select the choice of their meal.
Loss of Culinary Skill One reason people find fault with convenience foods is that they might be contributing to the very lack of culinary skills that sometimes make their use necessary. 3 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.
The research work is designed to provide a thorough and glaring understanding of the various types and uses of convenience foods in catering industry. 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 Convenience foods in catering unskilled foods and beverage staff on the importance of using convenience foods.
Quite often different features come to mind when discussing convenience foods.
Readymade dishes containing a variety of ingredients can now be purchased, saving time and effort.
5 Definitions of Terms 1.
2 Limitations of the Study The study of the uses of convenience foods in catering industry is intended to be completed and comprehensive, there where a number of constraints in terms of cost, data, resources, time in the collection of data.