Over the last few years, youth unemployment has become a structural problem for the Nigerian. Governments, international organizations, NGOs as well as the private sector have turned their attention to entrepreneurship as a viable solution to (youth) unemployment. This work takes catering profession initiatives in Nigeria that promote entrepreneurship for youth employment creation. It clusters and analyses ongoing interventions in Nigeria and explores the different stages that constitute the entrepreneurial life cycle and the six impact dimensions identified as the most crucial factors to be promoted in order for entrepreneurs to thrive: entrepreneurship culture, education and training, support services, access to finance, access to market and technology transfer and the promotion of innovation. At the same time, the work offers an inventory of the different actors involved in the promotion of entrepreneurship though catering is used. Ongoing interventions (Catering) is evaluated and best practices to boost youth employment through productive activities are identified from selected case studies.
Youth unemployment has become a structural problem in Nigeria where youth unemployment rates have soared for many years. Although the nation has been relatively resilient to the global economic crisis, economic growth has decreased, and the youth unemployment rate has equally increased.
Youth unemployment is closely linked to social exclusion and can lead to political instability. It also implies a high opportunity cost as young people have a high level of motivation with a strong potential to develop new ideas or visions. Young people can and should be strong drivers of economic development, and not taking advantage of this potential is an economic waste.
In this context, governments, international organizations, NGOs as well as the private sector have turned increasing attention to entrepreneurship in recent years. Although a number of different definitions exist, entrepreneurs can generally be defined as “those individual (business owners) who seek to generate value, through the creation or expansion of economic activity, by identifying and exploiting new products, processes or markets” (OECD, 2012). It is important to differentiate between need-based entrepreneurs who establish their activity (usually micro or small businesses) out of necessity to maintain their livelihood, and high growth entrepreneurs who start a business by choice and focus on emerging market opportunities. Whether need based or high growth entrepreneurship, both have strong economic potential and entrepreneurship is now generally deemed crucial for economic development and a serious option for fighting unemployment through job creation.
In this rapidly evolving environment characterized by a wave of enthusiasm for entrepreneurship, this study heeds the call of the United Nations Industrial Development Organization (UNIDO) for an evaluation and better understanding of ongoing initiatives by taking stock of technical cooperation interventions and of the actors supporting youth employment through entrepreneurship development, enterprise creation. The study provides a snapshot of existing initiatives and identifies best practices and lessons learnt that could be useful for other programmes and activities.
1.2 BACKGROUND OF THE STUDY
The earliest account of a major functions being catered in the United States is a 1778 ball in Philadelphia catered by Caesar Cranshell to celebrate the departure of British General William Howe. Catering business began to form around 1820, centering in Philadelphia. Catering being a respectable and profitable business, the early catering industry was disproportionately founded by African-Americans.
The industry began to professionalize under the reigns of Robert Bogle who is recognized as "the originator of catering." By 1840, a second generation of Philadelphia black caterers formed, who began to combine their catering businesses with restaurants they owned. Common usage of the word "caterer" came about in the 1880s at which point local directories began listing numerous caterers. White businessmen eventually moved into the industry and by the 1930s, the black businesses had virtually disappeared.
In the 1930s, the Soviet Union, creating more simple menus, began developing state public-catering establishments as part of its collectivation policies. A rationing system was implemented during World War II, and people became used to public catering. By the 1960s, home-made food was overtaken by eating in public-catering establishments
1.2 STATEMENT OF THE PROBLEM
Catering profession as business of providing food service at a remote site or a site such as a hotel, public house (pub), wedding, or other location has made some persons to look down on it as a carrier or to have underrated it that much. Therefore, the research took this study so as to show catering profession as a variable tool for entrepreneurship development and source of job opportunity among the youths of our community.
1.3OBJECTIVES OF THE STUDY
Due to the statement of problem of this research work the researcher tense to achieve some crucial points in the following perspective.
1.Highlight the importance of catering profession as a carrier in the society.
2.Promote entrepreneurship development among the youths
3.Evaluate public perception on the profession of catering.
4.Suggest possible ways of improving catering service as a carrier in Nigeria.
5.It will help the staff and employee of catering industry to know the impact of catering as a profession in the industry.
Among others are the objectives which will be covered and achieved in this research work.
1.4SIGNIFICANCE OF THE STUDY
This study is significant for the following reasons:
1.The study is an attempt to explore deeply and make a thorough research on catering profession and entrepreneurship development
2.The write up is aimed to serve as a consulting material for scholars who may wish to know more entrepreneurship development and catering services as a profession.
3.This research project would be very useful to people who are interested to take-up catering as a profession
4.The study will also analyze the prospects, problems and proffer solutions to the problems confronting catering as a profession and entrepreneurship development in Nigeria.
In other to achieve the goal of this research work the researcher formulated some research question that when effectively answered will draw a conclusion to this research work. Which are:
1.What are the importance of catering profession as a carrier in the society?
2.Do you encourage this profession among youths as a means of entrepreneurship development and job opportunity?
3.What do you think of this carrier or your perception on the profession of catering?
4.What are the possible Suggestion for improving catering service as a carrier in Nigeria?
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