CONVENIENCE FOOD IN CATERING INDUSTRY

BACKGROUND OF THE STUDY
Since World War II, there has been a rapid growth in the use of convenience foods in home-prepared meals, (Jean, 2005). Convenience foods are characterized by frozen, canned, dry mixes, powdered, and freeze-dried products. Consumers, familiar with these convenience foods, are becoming aware of their increasing use by fast-food outlets, restaurants, and other foodservices. High costs of labor and energy, equipment, food ingredients, and the lack of culinary skill are reasons why food managers are attracted to the convenience food concept.
In 1974, Americans spent over $147 billion for food. Nearly a third of this amount was spent for food eaten away from home, and about one out of three meals is now eaten away from home, (Sweet, 2010). By 1985, our food spending may be evenly divided between home and away-from-home eating. The use of convenience foods is expected to continue to increase as a result of new technology, including the use of disposable packaging, new package coatings and films, and the concept of portion control.

This report suggests a definition for convenience foods used in the foodservice industry, discusses reasons for their growing importance, and reports the results of a survey of firms manufacturing these foods for the hotel, restaurant, and institutional (HRI) market. Quite often different features come to mind when discussing convenience foods. For years, the food industry has been seeking a common definition for these products which could be used by manufacturers and consumers, (Hans, 2015). Earlier studies of convenience foods have used the following generic description: “foods which have services added to the basic ingredients to reduce the amount of preparation required in the home.”

According to Social Scientists, and USDA market research experts define convenience foods as fully or partially prepared dishes; foods in which significant amounts of preparation time, culinary skills, and energy inputs have been transferred from the kitchen of the foodservice operator to the food processor and distributor.” This definition prefaced the mail survey and was used during personal interviews with members of the food processing industry.

The word convenience foods can be defined as any group of foods that requires little or no preparation and they can be served either hot or cold (Sweet, 2010). Convenience foods may also include foods that have been processed from their raw state so that it becomes almost edible any may not requires any addition cooking. These convenience foods have found their way into homes, offices, schools and even the hospitality industry.
Due to the problem of meeting with the demand of coping with the complex situation of people’s job, an average consumer wants an array of food products that creates les work and allows them to spend more time seeking enjoyments, whether it is a special moment with their kids or with their job.
Nowadays, it is usual to shop occasionally and to maintain stores of dried, canned and frozen foods which can be used to prepare a meal quickly. Readymade dishes containing a variety of ingredients can now be purchased, saving time and effort. Some dishes which would require skill in preparation are very successful in the convenience form.

1.2 SCOPE OF THE STUDY
This study is to highlight the uses of convenience foods in catering industry.
The research work is designed to provide a thorough and glaring understanding of the various types and uses of convenience foods in catering industry, using doughnut as a case study.