To Study of Consumption & Scope of Processed Food Material in Commercial Kitchen of Ranchi

8/7/2019 To Study of Consumption & Scope of Processed Food Material in Commercial Kitchen of Ranchi

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PROJECT REPORTON

To Study of consumption & scope of processed food

material in commercial kitchen of Ranchi

a Hypothesis

Submitted in the partial fulfillment of the requirements for

the award of the degree of

BACHELOR OF HOTEL MANAGEMENT

AND CATERING TECHNOLOGY

BYAKASH CHANDRA

(HM/16/07)GUIDED

BYMr. NISHIKANT KUMAR

DEPARTMENT OF HOTEL MANAGEMENT

BIRLA INSTITUTE OF TECHNOLOGY

MESRA -835215, RANCHI

2008


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ACKNOWLEDGEMENT

I Express sense of gratitude and highly indebted to ProfessorSitesh P Srivastava, HOD, B.H.M.C.T., and Mr.NISHIKANT KUMAR, assistant professor & coordinator ofdepartment of B.H.M.C.T., B.I.T., Mesra, Ranchi for theinvaluable guidance, inspiration and constant encouragementwhich helped me in the successful completion of this project ontime.

I am gratefully thankful to all my friends of department ofBHMCT, BIT Mesra, Ranchi for encouragement and providingnecessary facilities which made this endeavor possible.

Last but not the least, I thank the Lord Almighty for guiding meevery step of the way.

AKASH CHANDRA

HM/1016/07


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DECLARATION CERTIFICATE

This is to certify that the work presented in the project entitledTo Study of consumption & scope of processed foodmaterial in commercial kitchen of Ranchi in partialfulfillment of the requirement for the award of degree ofBachelor of Hotel Management and Catering Technology ofBirla Institute of Technology, Mesra, Ranchi is an authenticwork carried out under my supervision and guidance.

To the best of my knowledge, the content of this thesis does notform a basis for the award of any previous degree to anyoneelse.

Date: (Guide name & signature)Department of Hotel Management

And Catering Technology,Birla Institute of Technology,

Mesra, Ranchi.


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CERTIFICATE OF APPROVAL

The foregoing project entitled To Study of consumption &

scope of processed food material in commercial

kitchen of Ranchi, is hereby approved and has beenpresented in satisfactory manner to warrant its acceptance asprerequisite to the degree for which it has been submitted.

It is understood that by this approval, the undersigned do notnecessarily endorse any conclusion drawn or opinion expressedtherein, but approve the project for the purpose for which it issubmitted.

(Internal Examiner) (External Examiner)

Professor Sitesh P Srivastava(Head of the Department)


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CONTENTS

S. No. TOPIC PAGE NO.

1. PROBLEM DEFINITION 6

2. RESEARCH OBJECTIVE 6

3. RESEARCH METHODOLOGY 7

4. INTRODUCTION 9

5. REVIEW OF LITERATURE 13

6. CLASSIFICATION OF DATA 38

7. LIMITATION OF DATA 54

8. CONCLUSION 55

9. SUGGESTION & RECOMMANDATION 56

1O. BIBLIOGRAPHY 57

11. ANNEXTURE 58


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Objectivey To carry out the survey to determine the popularity of the processed food

in the commercial kitchen of Ranchi.

y To evaluate/ explore the availability of processed food ingredients requiredfor the different cuisine.

Hypothesis

y There is enough scope for the consumption of processed food inthe commercial kitchen of Ranchi.

y There is very less or no scope for its consumption.

IntroductionDefinitionFood processing is the set of methods and techniques used to

transform raw ingredients into food or to transform food into other formsfor consumption by humans or animals either in the home or by the foodprocessing industry. Food processing typically takes clean, harvested cropsor butchered animal products and uses these to produce attractive,marketable and often long shelf-life food products. Similar processes areused to produce animal feed.

In other words - Food preservation is the process of treating andhandling food in such a way as to stop or greatly slow down spoilage to

prevent food borne illness while maintaining nutritional value, textureand flavor.

History


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y Food processing dates back to the prehistoric ages when crude processingincorporated slaughtering, fermenting, sun drying, preserving with salt,and various types of cooking (such as roasting, smoking, steaming, andoven baking). Salt-preservation was especially common for foods that

constituted warrior and sailors' diets, up until the introduction of canningmethods. This holds true except for lettuce. These tried and testedprocessing techniques remained essentially the same until the advent ofthe industrial revolution. Examples of ready-meals also exist frompreindustrial revolution times such as the Cornish pasty and the HaggisModern food processing technology in the 19th and 20th century waslargely developed to serve military needs. In 1809 Nicolas Appertinventeda vacuum bottling technique that would supply food for French troops, and

this contributed to the development of tinning and then canning by PeterDurand in 1810. Although initially expensive and somewhat hazardousdue to the lead used in cans, canned goods would later become a staplearound the world. Pasteurization, discovered by Louis Pasteur in 1862,was a significant advance in ensuring the micro-biological safety of food.In the 20th century, World War II, the space race and the rising consumersociety in developed countries (including the United States) contributed tothe growth of food processing with such advances as spray drying, juice

concentrates, freeze drying and the introduction of artificial sweeteners,coloring agents, and preservatives such as sodium benzoate. In the late20th century products such as dried instant soups, reconstituted fruits andjuices, and self cooking meals such as MRE food ration were developed.

MethodologyResearch Design

y It is exploratory study followed by data collection.

y Investigating Pattern for the consumption of processed food in the commercialkitchen in Ranchi.

Source ofdata: Primary and secondary data.

Sample size


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y Finite Universe to be considered.

y Ranchi City to be focused.

y The entire commercial kitchen to be targeted for getting the reliable and

appropriate information.

Data collection

y Questionnaire ( Structured and unstructured)

y Interview(personal)

y Journal

y Magazine

y Research design

Review of literature

Study of scope & consumption of processed food material

in the commercial kitchen of RanchiIncreased urbanization and improved standard of living have been the driving factorfor food processing companies. With a burgeoning middle class, change indemographic flavoring youth - focused industries and increased disposable incomes,the industry is likely to grow at a rapid pace.

Growth of processed foodIn the prehistoric ages when crude processing incorporated slaughtering, fermenting,

sun drying, preserving with salt, and various types of cooking (such as roasting,

smoking, steaming, and oven baking). Salt-preservation was especially common for

foods that constituted warrior and sailors' diets, up until the introduction of canning

methods. This holds true except for lettuce. Evidence for the existence of these

methods exists in the writings of the ancient Greek, Chaldean,Egyptian and Roman

civilizations as well as archaeological evidence from Europe, North and South

America and Asia.

These tried and tested processing techniques remained essentially the same until theadvent of the industrial revolution. Examples of ready-meals also exist from

preindustrial revolution times such as the Cornish pasty and the Haggis

Modern food processing technology in the 19th and 20th century was largely

developed to serve military needs. In 1809 Nicolas Appert invented

a vacuum bottling technique that would supply food for French troops, and this


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contributed to the development of tinning and then canning by Peter Durand in 1810.

Although initially expensive and somewhat hazardous due to the lead used in cans,

canned goods would later become a staple around the world. Pasteurization,

discovered by Louis Pasteur in 1862, was a significant advance in ensuring the

micro-biological safety of food.In the 20th century, World War II, the space race and the rising consumer society in

developed countries (including the United States) contributed to the growth of food

processing with such advances as spray drying, juice concentrates, freeze drying and

the introduction of artificial sweeteners, coloring agents, and preservatives such

as sodium benzoate.

In the late 20th century products such as dried instant soups, reconstituted fruits and

juices, and self cooking meals such as MRE food ration were developed.

In Western Europe and North America, the second half of the 20th century witnessed

a rise in the pursuit of convenience food processors especially marketed their

products to middle-class working wives and mothers. Frozen foods (often credited

to Clarence Birdseye) found their success in sales of juice concentrates and "TV

dinners". Processors utilized the perceived value of time to appeal to the postwar

population, and this same appeal contributes to the success of convenience

foods today.

Scope of processed food

Packaged foods are boon in todays busy life style. According to Ernst & young

presentation, the food processing industry in India will grow 30- 40 percent perannum as against the present 15 percentage in the next 10 year . export of dairyproduct have been growing at the rate of 25 percent per annum in term of quantityand 28 percent in term of value since 2001.

India Food Processing Industry

Currently processed food accounts for merely 2% of total food production in India,

which is very low as compared to the western countries. Taking market forces suchas rising income level, changing consumer behavior due to rapid economic growthinto consideration, it is expected to reach a growth rate of 10% in 2010 & 25% in

2020. In food processing sector Dairy products (includes milk, Ethnic sweets etc),packed/consumer food provides immense opportunities for investment.According to the Ministry of Food Processing Industries (MOFPI), the potentialgrowth is huge as the global food industry, which stands at US$ 175 billion, isexpected to grow up to $400 billion by 2025. The Indian food industry is slated toreach US$ 310 billion in 2015. Food retail, dominated by around five million retail


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outlets in India, is also likely to grow from around US$ 75 billion in 2007-08 to US$150 billion by 2025.

Data analysis

14%

86%

0%

0%

Frequency ofusing processed food

material

VERY FREQUENTLY FREQUENTLY SOMETIME NEVER


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86%

0%

14%

Processed food helps in cost control

YES NO TO SOMEEXTENT

0%

14%

72%

14%

Processed food available round the year

RARELY SOMETIMES OFTEN ALWAYS


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Conclusion

y On the basis of analysis of primary data collected by questionnaire and interviews, Ican say that

y On the basis of analysis of primary data collected by questionnaire and interviews, Ican say that..

y 86% chefs in Ranchi using processed food material frequently.

y 100% Chefs of Ranchi think that processed food help in cost control.

y Most of the chefs think that processed food material save the cooking time & alsosave the utensil.

y Using of processed food reduces the mean time.

y But if seasonal food & processed food both are available 42.58% chefs want to preferfresh food.

0%

14%

57%

29%

Processed food really saves the time

RARELY SOMETIME OFTEN ALWAYS


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Suggestion & recommendationy From the research I got the following suggestive points which must be considered:-

y Using of FIFO/ Bin card

y Appropriate temperature should be maintainy Expiry date /life of the material should be check

y Good hygiene

y Always preferred good supplier as well as good brands of processed food material.

y There should be more variety of processed food material.

Bibliography

Wikipedia Encyclopedia.

HOSPITALITY EXPRESS magazine

OFFICIAL WEBSITE OF Food Corporation of India

Annexure

To Study of Consumption & Scope of Processed Food Material in Commercial Kitchen of Ranchi

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