EFFECTS OF CONVENIENCE FOODS ON CONSUMER EATING HABITS IN 3 STAR HOTELS- HOSPITALITY AND TOURISM RESEARCH PROJECT
| Institution | Kimathi Institute of Technology |
| Course | Hospitality and tour... |
| Year | 3rd Year |
| Semester | Unknown |
| Posted By | MAKORI KERECHA |
| File Type | docx |
| Pages | |
| File Size | 88.75 KB |
| Views | 404 |
| Downloads | 0 |
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Description
This research proposal is subdivided in to three main subsections or chapters, which have been named as chapter one, chapter two and the chapter three.
Chapter one, also referred to as the introduction and it contains the background of the study, statement of the problem, purpose of the study, objectives of the study, the research questions, significance of the study, limitations of the study and definitions of terms.
Chapter two, also referred to as the literature review contains the introduction bit of it, review of related studies which has been categorized in to theoretical review, empirical review, critical review, and a summary of the above. In general the chapter contains literature material which has been sourced or obtained from other written documents such as books, magazines, journals among others.
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It contains production facilities and capacity, production strategy, process and regulations affecting operations. The process involves the steps to be followed in producing garments especially commercial paper patterns and offering services of high standard than competitors. Besides this, it also contains expenses incurred in the business with regulation affecting all operations with the premise.
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