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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