A survey on the methods of preparation and preservation of selected meat products (Sausage, Meatpie, Samosa and Shawarma) in Lafia town Department: Hospitality Management By: Ayaka001 Project ID: 6967 Rating: (5.0) votes: 1Rate this project12345 Price:₦3000 Get the Complete MaterialAbstractMeat products have tremendous mass appeal with unique sensory attributes. Products such as Sausage, Meat Pie, Samosa and Shawama etc have economic potential for the organized industry. This study was conducted to carry out a survey on the methods of preparation and preservation of selected meat products (Sausage, Meat pie, Samosa and Shawarma) in Lafia town. The study is survey in nature and therefore data were collected using a sample questionnaire. The target population is the entire population of Lafia town, but the population was narrowed down using random sampling technique to arrive at a sizeable sample size. Out of the sixty (60) copies of questionnaires distributed, fifty-two were filled and returned but fifty were sampled out and used in analyzing the data. Data was analyzed using simple percentage of analyzing data. Findings from the study revealed that the most used method of preservation in Lafia town includes freezing, chilling/refrigeration, and smoking and that the method of meat preservation used in Lafia is effective and the spices used on the meat products are good. The study therefore recommends among others upgrading the processing and preservation operations in Lafia. Once standardized, these products will be produced formally to address losses along formal meat value chains in the pastoral regions. ...Preview Download Preview +Other Hospitality Management project topics and materials you might be interested in»The economic importance of hospitality industry to the nation»Importance of interpersonal relationship between restaurant and kitchen staff»Effect of economic depression on the marketing of hotel products»Roles of equipment availability on employee performance in the hotel industry»Production of assorted snacks from composite flour with special references to sweet potato»Utilization of rice for the production of snacks and bread»The effect of corona virus pandemic (covid - 19) on the profitability of hotels establishment»Examining the impact of online reservation system on the profitability of the hotel»Enriching Nigeria menu with the use of soya beans»The effectiveness of health insurance as a motivational tool in the hotel industry - case study of selected hotels in Ikorodu, Lagos»Critical examination of safety and security concern in hospitality industry - case study of Exclusive Mansion»The causes of food poisoning - effect and their control»Impact of marketing communication in promoting tourist destination - case study of Katsina metropolis»Evaluate the service delivery and customer satisfaction in hospitality industry»The effect of quality services on customer satisfaction - case study of Destiny Castle Hotel