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This work deal with the development of staff performance evaluation model in registered hotels in Umuahia metropolis, Abia State, Nigeria. Study had four specific objectives and was guided...

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Duration of fermentation on the nutritive value of watermelon seed and sensory evaluation of soup made with it. Watermelon seeds were fermented for 24-120hours (1-5 days) and sub-samples...

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The study focused on Human resource planning and development strategy in three selected hotels in Port Harcourt with reference to hotel Presidential, 1804 hotel and & Arriva hotel and...

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Proximate composition and organoleptic attributes of snacks (doughnut and chin-chin) made from composite flours of Bambara and wheat were evaluated. Experimental design was used to collect...

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This study compared cookies produced from a blend of flour made from three grain (wheat, soyabean and yam), an experiment was carried out to assess and evaluate five product from the...

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The study adopted experimental design which aimed at identifying the effect of different preservatives used in cake making on  the shelf of the cakes , different preservatives such as...