Utilization of coconut for the production of milkshake, smoothie, coconut rice, coconut cake and coconut juice Department:Hospitality Management By: juliusmjoshua Project ID: 7930 Rating: (5.0) votes: 1 Price:₦3000 Get the Complete MaterialAbstractCoconut, derived from the coconut palm (Cocos nucifera), is a tropical fruit known for its hard, fibrous shell, edible white flesh, and nutritious water. It is extensively used in culinary, cosmetic, and industrial applications due to its versatile components like coconut milk, oil, and meat. As the most widely grown palm, coconut provides food for millions, especially in tropical and subtropical regions. However, its essential health benefits and nutritional values are often overlooked. Coconut is not as readily available as other fruits due to its specific growing conditions and seasonality. Raising awareness about its benefits is crucial. Incorporating coconut into various menus such as milkshakes, smoothies, coconut rice, coconut cake, and coconut juice can help reduce heart disease risk since coconut contains no cholesterol. It is vital for enhancing human health and growth. Promoting the production and consumption of coconut-based items in the hospitality industry is essential. Organizing workshops, training sessions, and seminars for beverage handlers, including instructors, students, and homemakers, can improve the effective use of coconut and mitigate health risks associated with high-cholesterol beverages. A study to assess the acceptability of coconut-based menus will involve a sample population of 15 taste panelists and 10 respondents. Encouraging objective feedback and personal views will help evaluate these menus' success. Overall, educating the public on coconut's health benefits and culinary uses through practical applications and training can significantly impact public health and nutrition....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»Production of assorted snacks from composite flour with special references to sweet potato»Roles of equipment availability on employee performance in the hotel industry»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»The causes of food poisoning - effect and their control»Critical examination of safety and security concern in hospitality industry - case study of Exclusive Mansion»Evaluate the service delivery and customer satisfaction in hospitality industry»Impact of marketing communication in promoting tourist destination - case study of Katsina metropolis»Effect of food poisoning on guest patronage in catering establishment - case study of Tantalizer and The Place Restaurant