1. MICRO ENVIRONMENTAL FACTORS AND PERFORMANCE OF QUICK SERVICE RESTAURANT IN PORT HARCOURT
Background of the study
Business organization does not operate in vacuum but it operates in business environment where there is production and distribution of goods and services. Business environment is the summation of all outside and interior co...
2. EFFECT OF COVID-19 ON FOOD VENDORS
BACKGROUND OF THE STUDY
In many developing countries including Nigeria street food vendors have formed an integral part of the food supply chain, particularly following the advent of urbanization [Akintoro O. 2012]. The street food industry has contribu...
3. EFFECT OF COVID-19 ON FOOD VENDORS
ABSTRACT
This study was carried out to examine the effect of covid 19 on food vendors using selected restaurants in Abuja. Specifically, the study examined if covid-19 caused low sales to food vendors, access the implication of fo...
4. A PHYSICOCHEMICAL ANALYSIS OF BOREHOLE WATER AND SACHET WATER IN OWERRI MUNICIPAL: ANALYTICAL COMPARISON
Water to be used for human consumption must be meet certain requirements. It must be free of all disease causing microorganisms, low in concentration of compounds that are acutely toxic or that have serious long term effect on heath. Ideally water for drinking should be clear, free of odour and c...
5. WASTE MANAGEMENT STRATEGIES AMONG FOOD VENDORS
Abstract
Waste is generated universally; the focus of this study was designed to investigate waste management strategies among food vendors in Ifako-Ijaiye Local Government.
A well-designed research questionnaire and in-dept interview wer...
6. ISOLATION AND IDENTIFICATION OF BACTERIA FROM FOOD VENDORS AND SOME VEGETABLE AVAILABLE AT OGBETE MARKET ENUGU.
ABSTRACT
Safety of food is a basic requirement of food quality. A total of 25 street food samples (Jollof rice, egwusi soup, ugu, water leaf and green), were randomly purchased from five different vendors in Ogbete main market Enugu. The samples were transported in ice to the laboratory...
