PROJECT REPORT

ON

To Study of consumption & scope of processed food

material in commercial kitchen of Ranchi

a Hypothesis
Submitted in the partial fulfillment of the requirements for
the award of the degree of

BACHELOR OF HOTEL MANAGEMENT

AND CATERING TECHNOLOGY
BY
AKASH CHANDRA
(HM/16/07)
GUIDED
BY
Mr. NISHIKANT KUMAR

DEPARTMENT OF HOTEL
MANAGEMENT
BIRLA INSTITUTE OF TECHNOLOGY
MESRA -835215, RANCHI
2008

ACKNOWLEDGEMENT
I Express sense of gratitude and highly indebted to Professor
Sitesh P Srivastava, HOD, B.H.M.C.T., and Mr.
NISHIKANT KUMAR, assistant professor & coordinator of
department of B.H.M.C.T., B.I.T., Mesra, Ranchi for the
invaluable guidance, inspiration and constant encouragement
which helped me in the successful completion of this project on
time.

I am gratefully thankful to all my friends of department of

BHMCT, BIT Mesra, Ranchi for encouragement and providing
necessary facilities which made this endeavor possible.

Last but not the least, I thank the Lord Almighty for guiding me
every step of the way.

AKASH CHANDRA
HM/1016/07

DECLARATION CERTIFICATE
This is to certify that the work presented in the project entitled
“To Study of consumption & scope of processed food
material in commercial kitchen of Ranchi’’ in partial
fulfillment of the requirement for the award of degree of
Bachelor of Hotel Management and Catering Technology of
Birla Institute of Technology, Mesra, Ranchi is an authentic
work carried out under my supervision and guidance.

To the best of my knowledge, the content of this thesis does not

form a basis for the award of any previous degree to anyone
else.

Date: (Guide name & signature)

Department of Hotel Management
And Catering Technology,
Birla Institute of Technology,
Mesra, Ranchi.

CERTIFICATE OF APPROVAL
The foregoing project entitled ‘‘To Study of consumption &
scope of processed food material in commercial
kitchen of Ranchi’’, is hereby approved and has been
presented in satisfactory manner to warrant its acceptance as
prerequisite to the degree for which it has been submitted.

It is understood that by this approval, the undersigned do not

necessarily endorse any conclusion drawn or opinion expressed
therein, but approve the project for the purpose for which it is
submitted.

(Internal Examiner) (External Examiner)

Professor Sitesh P Srivastava

(Head of the Department)
 CONTENTS

S. No. TOPIC PAGE NO.

1. PROBLEM DEFINITION 6
2. RESEARCH OBJECTIVE 6
3. RESEARCH METHODOLOGY 7
4. INTRODUCTION 9
5. REVIEW OF LITERATURE 13
6. CLASSIFICATION OF DATA 38
7. LIMITATION OF DATA 54
8. CONCLUSION 55
9. SUGGESTION & RECOMMANDATION 56
1O. BIBLIOGRAPHY 57
11. ANNEXTURE 58
 Objective
 To carry out the survey to determine the popularity of the processed food in
the commercial kitchen of Ranchi.
 To evaluate/ explore the availability of processed food ingredients required
for the different cuisine.

Hypothesis

 There is enough scope for the consumption of processed food in

the commercial kitchen of Ranchi.
 There is very less or no scope for its consumption.

Introduction
Definition
‘‘Food processing is the set of methods and techniques used to
transform raw ingredients into food or to transform food into other forms
for consumption by humans or animals either in the home or by the food
processing industry. Food processing typically takes clean, harvested crops
or butchered animal products and uses these to produce attractive,
marketable and often long shelf-life food products. Similar processes are
used to produce animal feed’’.
In other words - Food preservation is the process of treating and
handling food in such a way as to stop or greatly slow down spoilage to
prevent food borne illness while maintaining nutritional value, texture
and flavor.
History

 Food processing dates back to the prehistoric ages when crude processing
incorporated slaughtering, fermenting, sun drying, preserving with salt,
and various types of cooking (such as roasting, smoking, steaming, and
oven baking). Salt-preservation was especially common for foods that
 constituted warrior and sailors' diets, up until the introduction of canning
methods. This holds true except for lettuce. These tried and tested
processing techniques remained essentially the same until the advent of
the industrial revolution. Examples of ready-meals also exist from
preindustrial revolution times such as the Cornish pasty and the Haggis
Modern food processing technology in the 19th and 20th century was
largely developed to serve military needs. In 1809 Nicolas Appertinvented
a vacuum bottling technique that would supply food for French troops, and
this contributed to the development of tinning and then canning by Peter
Durand in 1810. Although initially expensive and somewhat hazardous
due to the lead used in cans, canned goods would later become a staple
around the world. Pasteurization, discovered by Louis Pasteur in 1862,
was a significant advance in ensuring the micro-biological safety of food.
In the 20th century, World War II, the space race and the rising consumer
society in developed countries (including the United States) contributed to
the growth of food processing with such advances as spray drying, juice
concentrates, freeze drying and the introduction of artificial sweeteners,
coloring agents, and preservatives such as sodium benzoate. In the late
20th century products such as dried instant soups, reconstituted fruits and
juices, and self cooking meals such as MRE food ration were developed.

Methodology
Research Design
 It is exploratory study followed by data collection.
 Investigating Pattern for the consumption of processed food in the commercial
kitchen in Ranchi.

Source of data: Primary and secondary data.

Sample size

 Finite Universe to be considered.

 Ranchi City to be focused.
 The entire commercial kitchen to be targeted for getting the reliable and appropriate
information.
 Data collection

 Questionnaire ( Structured and unstructured)

 Interview(personal)
 Journal
 Magazine

 Research design
Review of literature
Study of scope & consumption of processed food material
in the commercial kitchen of Ranchi
Increased urbanization and improved standard of living have been the driving factor
for food processing companies. With a burgeoning middle class, change in
demographic flavoring youth - focused industries and increased disposable incomes,
the industry is likely to grow at a rapid pace.
Growth of processed food
In the prehistoric ages when crude processing incorporated slaughtering, fermenting,
sun drying, preserving with salt, and various types of cooking (such as roasting,
smoking, steaming, and oven baking). Salt-preservation was especially common for
foods that constituted warrior and sailors' diets, up until the introduction of canning
methods. This holds true except for lettuce. Evidence for the existence of these
methods exists in the writings of the ancient Greek, Chaldean, Egyptian and Roman
civilizations as well as archaeological evidence from Europe, North and South
America and Asia.
These tried and tested processing techniques remained essentially the same until the
advent of the industrial revolution. Examples of ready-meals also exist from
preindustrial revolution times such as the Cornish pasty and the Haggis
Modern food processing technology in the 19th and 20th century was largely
developed to serve military needs. In 1809 Nicolas Appert invented
a vacuum bottling technique that would supply food for French troops, and this
contributed to the development of tinning and then canning by Peter Durand in 1810.
Although initially expensive and somewhat hazardous due to the lead used in cans,
canned goods would later become a staple around the world. Pasteurization,
discovered by Louis Pasteur in 1862, was a significant advance in ensuring the
micro-biological safety of food.
In the 20th century, World War II, the space race and the rising consumer society in
developed countries (including the United States) contributed to the growth of food
processing with such advances as spray drying, juice concentrates,  freeze drying and
the introduction of artificial sweeteners, coloring agents, and preservatives such
as sodium benzoate.
In the late 20th century products such as dried instant soups, reconstituted fruits and
juices, and self cooking meals such as MRE food ration were developed.
In Western Europe and North America, the second half of the 20th century witnessed
a rise in the pursuit of convenience food processors especially marketed their
products to middle-class working wives and mothers. Frozen foods (often credited
to Clarence Birdseye) found their success in sales of juice concentrates and "TV
dinners". Processors utilized the perceived value of time to appeal to the postwar
population, and this same appeal contributes to the success of convenience
foods today.
Scope of processed food
“Packaged foods are boon in today’s busy life style. According to Ernst & young
presentation, the food processing industry in India will grow 30- 40 percent per
annum as against the present 15 percentage in the next 10 year .” export of dairy
product have been growing at the rate of 25 percent per annum in term of quantity
and 28 percent in term of value since 2001.
India Food Processing Industry 

Currently processed food accounts for merely 2% of total food production in India,
which is very low as compared to the western countries. Taking market forces such
as rising income level, changing consumer behavior due to rapid economic growth
into consideration, it is expected to reach a growth rate of 10% in 2010 & 25% in
2020. In food processing sector Dairy products (includes milk, Ethnic sweets etc),
packed/consumer food provides immense opportunities for investment.
According to the Ministry of Food Processing Industries (MOFPI), the potential
growth is huge as the global food industry, which stands at US$ 175 billion, is
expected to grow up to $400 billion by 2025. The Indian food industry is slated to
reach US$ 310 billion in 2015. Food retail, dominated by around five million retail
outlets in India, is also likely to grow from around US$ 75 billion in 2007-08 to US$
150 billion by 2025.

Data analysis
Frequency of using processed food material
VERY FREQUENTLY FREQUENTLY SOMETIME NEVER
14%

86%

Processed food helps in cost control

YES NO TO SOME EXTENT

14%

86%
Processed food available round the year
RARELY SOMETIMES OFTEN ALWAYS

14% 14%

71%

Processed food really saves the time

RARELY SOMETIME OFTEN ALWAYS

29% 14%

57%
 Conclusion

 On the basis of analysis of primary data collected by questionnaire and interviews, I

can say that…
 On the basis of analysis of primary data collected by questionnaire and interviews, I
can say that…..
 86% chef’s in Ranchi using processed food material frequently.
 100% Chef’s of Ranchi think that processed food help in cost control.
 Most of the chef’s think that processed food material save the cooking time & also
save the utensil.
 Using of processed food reduces the mean time.
 But if seasonal food & processed food both are available 42.58% chefs want to prefer
fresh food.

Suggestion & recommendation

 From the research I got the following suggestive points which must be considered:-

 Using of FIFO/ Bin card

 Appropriate temperature should be maintain
 Expiry date /life of the material should be check
 Good hygiene
 Always preferred good supplier as well as good brands of processed food material.
 There should be more variety of processed food material.

Bibliography
Wikipedia Encyclopedia.

HOSPITALITY EXPRESS magazine

OFFICIAL WEBSITE OF Food Corporation of India

Annexure