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ACCESSMENT OF BUILDING CONSTRUCTION ARTISANS PRODUCTIVITY ON BUILDING CONSTRUCTION PROJECTS (CASE STUDY OF SOME SELECTED PROJECT EKPOMA EDO STATE)
CHAPTER ONE INTRODUCTION BACKGROUND OF THE STUDY The decline in apprenticeship in both the public and private sectors, the increasing use of sub-contractors as well as the uncoordinated approach in the informal sector are contributing factors to the shortage of skilled artisans in the construction […]
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SENSORY EVALUATION OF CAKE PRODUCED FROM COMPOSITE FLOUR OF WHEAT AND RICE FLOUR
CHAPTER ONE INRODUCTION BACKGROUND OF THE STUDY Cakes are convenient food products. They are usually sweet and often baked, prepared from flour, sugar, shortening, baking powder, egg, and essence as principal ingredients . Wheat is the major flour used in cake production. Herbert (2000) reported […]
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SENSORY EVALUATION OF BREAD PRODUCED FROM COMPOSITE FLOUR A CASE STUDY OF BREAD FRUIT AND WHEAT FLOUR
CHAPTER ONE INRODUCTION 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 fundament of foods Sunset Breads (1991). Bread is one the most widely consumed […]
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EXAMINATION OF JOLLOF RICE SERVED IN THREE FOOD OUTLETS IN AUCHI FOR PATHOGENIC ORGANISMS
CHAPTER ONE INTRODUCTION 1.0 BACKGROUND OF THE STUDY The intention of food safely is to prevent food poisoning (the transmission of disease through food and to maintain the who lesomeness of the food product through all stages of processing, until it is finally extern. No […]
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EFFECTIVE KILLING METHOD OF GRASS CUTTER ON THE SENSORY QUALITY OF THE MEAT UNDER ROOM STROARGE
CHAPTER ONE INTRODUCTION The grasscutter (thyoroumys Swinderionus) variously known as the warsh cane-rot ground hog and in trancophone West Africa, the aulocode or incorrectly. The animal is a rodent but not a rat proper since it belongs to the hystricomorpharat proper since it belongs to […]
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THE INFLUENCE OF THE USE OF LIBRARY SERVICES ON THE ACADEMIC PERFORMANCE OF STUDENTS IN TERTIARY INSTITUTIONS
CHAPTER ONE INTRODUCTION 1.1 Background to the Study Education is a vital process through which a country develops its human resources. This view is supported by Romanus (2013) who asserted that the main function of academic institutions in Nigeria is the development of human […]
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STUDENT PERCEPTION ON THE INTERNET AS A NEWS CHANNEL AUCHI POLYTECHNIC AS A CASE STUDY
CHAPTER ONE INTRODUCTION 1.0 Background of the Study New technologies have transformed journalistic practice in many ways around the world. Newspapers in particular are under pressure in many developed countries to adapt to technological changes as revenue dwindles and new online business models are […]
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EFFECTIVENESS OF TESTIMONIAL ADVERTISING ON THE USE OF A PRODUCT. (A STUDY OF KANU NWAKWO IN PEAK MILK ADVERTISING)
CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY Advertising is a form of mass communication that puts businesses in touch with consumers though paid, controlled, identifiable massages that try to persuade the receiver to make a specific decision towards buying a product, Bernstein (2001: […]
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EFFECTIVENESS OF MASS MEDIA IN SENSITIZING AGAINST HUMAN TRAFFICKING IN NIGERIA
CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY Nigeria, like most other countries of the world, is faced with myriad social problems and crimes. The rate of violent crimes against the human person is alarming Nigeria, especially in this digital age. Human […]
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EFFECTIVE COMMUNICATION AS A TOOL FOR ENHANCING JOB PERFORMANCE
CHAPTER ONE INTRODUCTION Effective communication as a strategy for enhancing organizational performance. The word communication is derived from the Latin word communis meaning “Common” the communicator seeks to establish “commonness” with a receiver. Hence we define communication as the transmission of information and understanding through […]
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