Uses Of Convenience Food In Hotel And Catering Industry is a complete project material for final year students.
CHAPTER ONE
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INTRODUCTION
HISTORICAL DEVELOPMENT
Convenient food can be defined as food that have been processed or preserved in some way either locally or commercially to reduce the amount of preparation and cooking require when using it.
Convenient food are less bulky than fresh product from which they are made, they are easier to cook, receive, issue and chef or cook to order close to the exact amount of food the customer need. Some of these convenient food can processed by per cooking, balancing or per boiling and then preserve by the following method: canning, dehydration, frozen, use of chemicals and preservatives.
As a result of this, the food can only need to be heated before serving or some can be consumed immediately without being heated at all. Convenient food are solution for the busy home maker who wishes to prepare a meal quickly and who can not afford to be going to market every time to time for fresh commodities.
The basic categories of convenient food are vegetables, fruit, beverage, sea food, meat, poultry, soups, specialty enters, cheese, yam flour, cassava flour, bean flour etc. some of these convenient food retain their nutritive values which help in the maintenance and repair of the body.
The introduction of convenient food tremendously improve the hygienic preparation of food in catering and hotel industry. In order to use convenient food to the best merit, the manufacture instruction are clearly seen written on the tin, bottle and the packing container of the following:
- Bottle food: Jams, jelled etc
- Canned foods: cooked meat, fish, Moin Moin, Jolof rice etc
- Processed food: instant coffee, tea etc
- Frozen food: meat vegetable, fish etc
- Dehydration food: root vegetable, fish, flour, meat egg, milk etc
The existence of convenient food is as far back as 19th century. A scientist called “Clarence birds eye” made a wide range of experiment on prepared products. Although its existence is as far back as 19th century, the first real work in his preparation (with fine quality) was during the “Napoleonic era”. During this era, the idea of canned.
Procedure were brought up and developed to provide safe and acceptable foods for the Napoleons advancing armies. This became highly beneficial because the convenient food are less bulky than the fresh foods, hence they easily cooked within a very short time, it can spend fairly long time before spoilage.
As time goes on, self service shop and super market are openeded mainly for sale of one convenient food or the other. With the use of sophisticated equipment in the advanced countries like U.S.A European, convenient food are produce in large quantities and due to change in taste of people, the consumption of convenient food begin to increase in consumption.
As time goes on producers of convenient food through carefully studying of their customers find out there is need to weigh and pack their product such that it will be easily handle and distributed. This particularly awareness bring rapid improvement in the type of food product that are available.
The carefully studying of the altitude pattern of the customer also show that goods or package which appears dull usually turn off the customers, therefore they find out that the food must also be made attraction as possible, so also is the package be in such way as to have “eye appeal”.
The colonial master came to Nigeria in the year 1842 which mark the advent of convenient food in Nigeria. As time goes on, Nigeria were conscious of the use of convenient food like wise the hospitality industry.
SIGNIFICANT
Convenient food is of high benefit and can not over emphasized. Convenient food has been useful and still the answer to the problem of home maker, business men and women who wishes to prepared. The important of convenient food is as follow:
- SAFETY: Convenient food is kept in good condition can stay for longer time before deterioration sets in which is called “shelf life”, during this “shelf life”, the food is free from any dangerous micro-organism which can be harmful to man if consumed.Hence, convenient foods are very good and this is achieved by the use of chemical to kill the micro organism and preservation to preserve them from contamination during their “shelf life”.
- REDUCTION IN WASTAGE: Convenient food have made food wastage reduce, scientist to reduce prevent food wastage during harvesting. When fresh food are in surplus. This is so because the use of convenient food have been sort of storage and preservation mechanism which eventually reduce wastage e.g. yam flour, cassava product (Gari and Tapioca), beans flour meat and Dry vegetable and fish etc. The convenient food have been used satisfactorily to feed the entire family. Once the user follow the manufacturers direction for storage and uses.
- SAVES TIME: About 70% of the country population are civil servant while other are business men and women. In this case they have very little time for cooking.
- It have be known that catering and hotel and industries are growing faster in using convenient in their day to day activities because they realize the advantages of convenient foods. As a result of this, the uses of convenient food begin to gain more ground, more so when it found to save a lot of time and energy during production.
- The catering and hotel industry are also encouraged to know the based for purchasing food, the type that are available and their immeasurable benefits.
- It has been noted that convenient food are usually packed in fine elegant container, hence making them attractive to consumers further more, when opened, the content that might have been colored or flavored have attractive power which indirectly stimulate the appetite for such food, hence it allow for more food consumption. In addition, some food which have found to be high nutritive value with dull, odors that turns people off can be processed or conditional such that they become more appealing desirable and invariable attract the masses who consume it.
- Lot of convenient food when in store are of immense important during emergencies e.g. in the case of illness, impromply visitor turning up when just returning from work etc
- The nutritive value of convenient food usually close to that of fresh foods there is no cause foe fear of not consuming the correct nutritive value that can be derive from fresh foods.
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