Production and sensory evaluation of assorted beverages from coconut, ginger, date palm and zobo Department:Hospitality Management By: mjsquare Project ID: 8355 Rating: (5.0) votes: 1 Price:₦5000 Get the Complete MaterialAbstractThe study examines the production and sensory evaluation of assorted beverages from coconut, ginger, date palm and zobo for use in the hospitality industry. The aim of this study is to develop recipes/menus and evaluate the sensory properties of assorted beverages made from coconut, ginger, date palm, and zobo. Data was collected by physical observation and practical-based questionnaire administration, consisting of a panel of fifteen (15) assessors. Fifteen lectures, academic and non-academic staff, and students from the Department of Hospitality Management assessed the menus, including coconut, ginger, date palm, and zobo. The menus were assessed on a five-point scale measuring the basics. The ratings were between 1 to 5, 1 being the lowest scoring point, meaning poor and 5 being the highest scoring point, meaning excellent. They assessed the menu''s quality based on appearance, taste, flavour, texture and acceptability. Data were analyzed and findings show that the menu produced from coconut, ginger, date palm and zobo were acceptable. The study recommends that hotels, restaurants, and eateries and masses to consume more of beverages produced from coconut, date palm, ginger and zobo. KEYWORDS: PRODUCTION, SENSORY, EVALUATION, BEVERAGES ...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 causes of food poisoning - effect and their control»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»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