EVALUATION OF PERFORMANCE APPRAISAL IN THE HOSITALITY INDUSTRY: ( A CASE STUDY OF SELECTED HOTELS IN IDAH LOCAL GOVERNMRNT AREA OF KOGI STATE)  

2015-03-11
THIS RESEARCH FOCUSED ON EVALUATION OF PERFORMANCE APPRAISAL IN THE HOSITALITY INDUSTRY: ( A CASE STUDY OF SELECTED HOTELS IN IDAH LOCAL GOVERNMRNT AREA OF KOGI STATE)

ASSESSING THE ACCEPTABILITY OF GROUNDNUT AS A NUTRIENT ENHANCER IN THE PRODUCTION OF MASA.  

2015-03-11
This project work is aimed at assessing the acceptability of groundnut as a nutrient enhancer in the production of masa. Masa is a Nigerian yeast-fermented puff batter of rice or ...

EVALUATING THE SECURITY MANAGEMENT IN HOSPITALITY ESTABLISHMENTS (A CASE OF NIKELAKE RESORT AND HOTEL, ENUGU STATE).  

2015-03-12
This research work focuses on the study of the security management in hospitality establishments with particular reference ta Nike lake resort hotel in Agbakpa Nike local government Area of Enugu ...

INVESTIGATING THE POSITIVE ENVIRONMENTAL FACTORS ENHANCING THE SURVIVAL OF HOTEL INDUSTRY (CASE OF FIVE SELECTED HOTELS IN IDAH KOGI STATE)  

2015-03-19
This study was designed to assess the environment factors affecting the survival of hotel and catering industry. The populations of this study consist of the director, staff and managers of ...

EFFECT OF PROCESSING METHODS ON PHYTOCHEMOCAL CONTENT OF SPINACH AND WATERLEAF VEGETABLE AND CONSUMER ACCEPTABILITY  

2015-12-08
This work examined the effect of processing methods on the phytochemical content and sensory quality of waterleaf and spinach. The untreated (raw) water leaf and spinach oleracea served as controls. ...

EFFECT OF GERMINATION ON THE PHYSICOCHEMICAL FUNCTIONAL AND PASTING PROPERTIES OF FLOURS FROM WHITE AND BROWN VARIETIES OF SORGHUM  

2015-12-09
The effect of germination on the physicochemical, functional and pasting properties of flours from white and brown varieties of sorghum were determined. Sorghum grains (white and brown) were cleaned, germinated, ...

PREPARATION AND QUALITY EVALUATION OF KETCHUP FROM TOMATO AND PAW PAW FRUIT  

2015-12-10
Tomato and Paw paw were blended in the ratios of 100:0, 60:40, 50:50, 40:60, 20:80 and 0:100 and used to produce ketchup. the Vitamin C, Total titratable acidity pH, and ...

QUALITY ATTRIBUTES OF COOKIES FROM WHEAT AND BUSH MANGO PEEL BLEND  

2015-12-10
The study was undertaken to evaluate the quality attributes of cookies from wheat flour and bush mango peel flour blends. The physical, proximate and sensory properties of the resultant cookies ...

THE USE OF GROUNDNUT IN DEVELOPING NIGERIAN CUISINE IN HOTEL AND CATERING INDUSTRY  

2015-12-10
This research work is center on the use of groundnut in developing Nigerian cuisine in hotel and catering this objectives of the research work is to make sure that the ...

EFFECT OF COOKING METHODS ON PROXIMATE AND FUNCTIONAL PROPERTIES OF GERMINATED PIGEON PEA FLOURS  

2015-12-10
The effect of cooking methods on proximate and functional properties of germinated pigeon pea were evaluated. the pigeon pea used was separated into three parts. One part was germinated and ...