Abstract:
Menu planning is one of the important activities of food and beverages operations
executed by a team comprising the restaurant manager, the executive chef and catering
officers. The purpose of the study is to assess menu planning strategies of catering
officers of some selected Senior High Schools in Bolgatanga in the Upper East Region.
As well, the study sought to achieve challenges associated with menu planning of
catering officers in some selected Senior High Schools in Bolgatanga, effects of menu
planning on food operations and lastly appropriate strategies that will improve menu
planning of catering officers. A descriptive method was used for the study.
Questionnaires and observation were used as data collection instrument in obtaining
information from the respondents using some selected schools within the research area.
Specifically, a sample size of 50 were used for the study. The field data or responses were
further analyzed using Social Package for Scientific Studies (SPSS) and Excel.
The study revealed that nutritional adequacy, students’ interest and time for planning
were the major challenges associated with menu planning. Again, the study revealed that
dissatisfaction of individual and individual health complications were the major effects of
poor menu planning on food operations. Moreover, the study recommended that, proper
measures such as effective timing, individual satisfaction, individual health and wellbeing
should be highly considered when planning menu because poor menu planning might
eventually lead to dissatisfaction of individual which may finally lead to additional cost
on the institution.
Description:
A Dissertation to the Department of Catering and Hospitality Education, Faculty of
Technical and Vocational Education submitted to the School of Graduate Studies,
University of Education, Winneba, in fulfillment of the requirement for the Award
of Degree of Masters in Catering and Hospitality Education
APRIL, 2021