Volume : V, Issue : III, March - 2015

CHEFS‘ PERCEPTION TOWARDS CONVENIENCE FOODS: AN EXPLORATORY STUDY

Dr. Ankush Ambardar, Dr. Megha Gupta

Abstract :

Restaurants have distinguishing features than other dining outlets available in present market. Restaurant operations and consumer demands are not limited to food quality and taste; moreover the order needs to be placed in minimum time period including both preparation and serving timings. To meet this demand various factors like skills of staff, work environment, convenience food, etc are been considered by the management of catering establishments. The present paper is an attempt to understand acceptability of convenience food by Chefs and to rank their perception that influences them to use convenience food in daily operations. The present study was conducted in various restaurants in UT, Chandigarh. The results reveal acceptability of convenience food in present market due to factors like consistent results, save time, etc.

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Article: Download PDF   DOI : 10.36106/ijar  

Cite This Article:

Dr. Ankush Ambardar,Dr. Megha Gupta Chefs¥ Perception Towards Convenience Foods: an Exploratory Study Indian Journal of Applied Research, Vol.5, Issue : 3 March 2015

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