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ASSESSMENT OF THE EFFECT OF MOTIVATION ON JOB SATISFACTION OF TEACHER LIBRARIANS IN FEDERAL CAPITAL TERRITORY (FCT) ABUJA
CHAPTER ONE INTRODUCTION 1.1 Background to the Study The elementary school years are of considerable consequence for shaping achievement of children (Okebukola & Owolabi 2008). Children at this level experience learning far more with printed books. It is within the formative years that children can […]
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THE IMPACT OF EFFECTIVE CONTROL IN KITCHEN OPERATIONS IN THE HOSPITALITY INDUSTRY
CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY Many hotels find it difficult to adapt to a type of control, most especially in the production section (kitchen) as a result of many factors. These factors include the use of unqualified staffs. Many hotels in […]
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E-MARKETING IN THE HOSPITALITY INDUSTRY PROSPECT AND CHALLENGES
CHAPTER ONE INTRODUCTION BACKGROUND OF THE STUDY According to the definition provided by the American Marketing Association (2008), marketing refers to “an organizational function and a set of processes for creating, communicating, and delivering value to customers and for managing customer relationships in ways that […]
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COMPARATIVE ANALYSIS AND SENSORY EVALUATION OF GROUNDNUT OIL AND OLIVE OIL ON THE QUALITY OF FRIED RICE
CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF STUDY Rice is a food crop of world-wide importance and forms the foundation of the diet of over 3 billion people, constituting over half of the world’s population R. P. Cantral and T. G. Reeves, (2002). It is widely […]
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SENSORY EVALUATION OF MENUS PRODUCED FROM SOYA BEANS (A STUDY OF SOYA BEANS)
CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY The immense benefits of soya beans must have stipulated lot of research on incorporating soya beans (Glycine max) into indigenous diets such as soy bean fortified gari and tapioca , Soy dadawa, Soy wara and Soy-yoghurt. […]
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SENSORY EVALUATION OF KUNU DRINKS PRODUCED FROM POTATO TUBER WITH DIFFERENT SPICES
CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY For many years, the Nigerian soft drink industry has been heavily dependent on imported raw materials. In order to conserve foreign exchange, emphasis is now on the development of indigenous beverages and the country’s attention has begun […]
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SENSORY EVALUATION OF ENHANCED BREAD PRODUCTION FROM COMPOSITE FLOUR (WHEAT AND BEANS, GARNISED WITH SESAME SEED)
CHAPTER ONE INTRODUCTION BACKGROUND OF THE STUDY Bread is a food made of flour, water, and yeast mixed together and baked. Bread is nourishing, comforting, and reassuringly down-to-earth, it’s perhaps the most fundamental of foods Sunset Breads (1991). Bread is one the most widely consumed […]
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URBAN WASTE DISPOSAL MANAGEMENT. A CASE STUDY OF ASABA METROPOLIS
CHAPTER ONE INTRODUCTION 1.1 Background of the study. The environmental public health has become a prominent, but complex and multidimensional issue on the public policy agenda of the states and international organizations. This transformation after a long period of being neglected began in Rio in […]
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AN ASSESSMENT OF BASIC NEEDS IN RURAL COMMUNITIES OF ABAGANA, ANAMBRA STATE
CHAPTER ONE INTRODUCTION 1.1 Background of the Study. Poor access is one of the characteristics of rural environment, however, it is not the only factor but it is a key parameter, satisfying the basic needs of people in rural areas is one of the core […]
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SUITABILITY OF THE APPLICATION OF FIRE DRILL IN THE PREVENTION OF MARKET FIRE
CHAPTER ONE INTRODUCTION According to Bryman and Bell (2003) in the research work of Omoniyi (2011), Fire safety and evacuation plans outline traders duties and responsibilities in time of emergency. Ongoing training is required to help ensure that traders is aware of those duties and […]
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