Analyzing the utilization of rice flour, wheat flour and composite flour for the production of bread Department: Hospitality Management By: Sammy1991 Project ID: 6812 Rating: (5.0) votes: 1Rate this project12345 Price:₦3000 Get the Complete MaterialAbstractThe primary aim of this project is to show the importance of rice flour and wheat flour in our country is embarked upon to examine the various ways in which they can be used for the production of bread in the restaurant menu. The main aim of this research is to enlighten people that rice can also be processed and milled finely in replacement of wheat, and can produce good quantity bread as wheat flour. The methods used for the finding are desk work and experimental method and chi-square to carry out the analysis. The three loaves of bread produced are liked by some people that tasted it. But people prefer composite bread to rice bread and wheat bread. Rice is very nutritious because it produces starch and energy for the body and by adding wheat flour to it, it will bring out a good quantity of snacks because of the gluten, provided a good proportion is added. The economic importance of rice brings about income to society and also increases the standard of living. This project work tends to contribute to the adaptation of using rice flour in place of imported wheat flour so as to encourage more local crops. Rice flour used in substitution to imported wheat flour alone saves foreign exchange and it also encourages more usage of local flour in our society. ...Preview Download Preview +Other Hospitality Management project topics and materials you might be interested in»The economic importance of hospitality industry to the nation»Importance of interpersonal relationship between restaurant and kitchen staff»Effect of economic depression on the marketing of hotel products»Roles of equipment availability on employee performance in the hotel industry»Production of assorted snacks from composite flour with special references to sweet potato»Utilization of rice for the production of snacks and bread»The effect of corona virus pandemic (covid - 19) on the profitability of hotels establishment»Examining the impact of online reservation system on the profitability of the hotel»Enriching Nigeria menu with the use of soya beans»The effectiveness of health insurance as a motivational tool in the hotel industry - case study of selected hotels in Ikorodu, Lagos»Critical examination of safety and security concern in hospitality industry - case study of Exclusive Mansion»Impact of marketing communication in promoting tourist destination - case study of Katsina metropolis»The causes of food poisoning - effect and their control»Evaluate the service delivery and customer satisfaction in hospitality industry»The effect of quality services on customer satisfaction - case study of Destiny Castle Hotel