ABSTRACT
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.
CHAPTER ONE
1.0 INTRODUCTION
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.
1.5RESEARCH QUESTION
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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