The Impact of Hair-Covering in the Kitchen: A Case Study of Le Pelle Suites and Towers Badagry, Lagos

This paper examines the importance of covering the hair in the kitchen. It has been observed that many cooks are unaware of the importance of hair-covering in the kitchen. Hence, this study intends to emphasise the importance of hair-covering which include hygiene and avoidance of food poisoning through bacteria that fall from the hair into foods. Therefore, the study adopted a field survey approach, whereby 350 specimen questionnaires were administered and 300 were retrieved. Also, simple percentage was used to analyse the data, findings revealed that many cooks are found in the habit of not properly covering their hair during production. It is recommended that all caterers (cooks) must cover their hair while handling food. Keywords: food-poisoning, kitchen, cooks, productio

Importance of Nutrition Education in Catering and Fast Food Business (Case Study of Sweet Savour Eatery and Royal Birds Motel, Akure Ondo State, Nigeria)

This paper examines the importance of Nutrition Education in Catering and Fast Food Businesses. People prefer eat out day –by-day as they have taken it to be a part of life.   Everyone is getting busier in order to find means for survival and so hardly have time to prepare nutritious meals with appropriate calories.   Secondary sources of data collection were employed to get relevant information.   The result revealed that many live on fast food and catering products, hence the need for Nutrition Education, to help in the dietary intake. Various recommendations on how to achieve the objective of this research work were also highlighted

Impact of Risk Management on Food and Service Facilities in Selected Hotels in Akure Metropolis, Ondo State, Nigeria

This research work examined the Impact of Risk Management on Food Production and Service Facilities in selected hotels, in Akure metropolis in Ondo State. The objectives were to ascertain whether risk management helps to reduce accident, reduce wastes and deterioration, maintain long life of the facilities (breakdown), improves security and safety and improve and maintain continuous patronage from customers. However, the primary data were obtained via the use of a a structured questionnaire administered to the selected respondents. The formulated hypotheses were tested using analysis of various (ANOVA) and simple percentages. From the tests conducted, the results showed that risk management has helped to reduce accidents, reduce waste and deterioration, maintain the long life of the facilities, improve security and safety and also improve and maintain continued patronage from customers. Based on these results, it was therefore concluded that risk management has an impact on food production and service facilities. Therefore, it was recommended that hotels should create awareness of risk management to both the staff and guests at large