TABLE OF CONTENTS
Title Page.......................................................................................... i
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.
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