IMPACT OF TECHNOLOGY ON FOOD PREPARATION METHODS AND KITCHEN EFFICIENCY IN SELECTED FAST-FOOD COMPANIES IN CALABAR MUNICIPALITY
Abstract
ABSTRACT
This study determined the impact of technology on food preparation methods and kitchen efficiency of selected fast-food companies in Calabar Municipality of Cross River State. The study was carried out using 152 respondents who were selected through simple random sampling. A survey design was adopted for the study. Data was collected using structured questionnaire with 20 items. Pearson Product Moment Correlation (PPMC) at 0.05 significance level was used for data analysis. It was revealed that technology had significant influence on steaming and boiling in selected fast-food companies in Calabar Municipality Local Government Area. The study also revealed that technology had significant influence on frying, roasting and baking, grilling and stewing in selected fast-food companies in Calabar Municipality. From the findings of this study, it was therefore recommended among that massive health education campaign directed at fast-food companies be embarked upon to enable the necessary steps to be taken to ensure that foods are properly steamed and boiled. It was also recommended that nutritional values of quality protein food could be harnessed by frying to meet the nutritional needs of humans and may be used in formulation of various foods.
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