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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