leftoverfoods
Northwestern University
College of Business Education
Hotel and Restaurant Management Department
A Term Paper
LEFTOVER FOODS
In Partial Fulfillment of the Requirements in
Technical Writing and Scientific Reporting
Prepared by:
Glaiza Mae Rarangol
Jarmaine Leigh Tabili
Andrew Asuncion
Bachelor of Science in Hotel Restaurant Management II
College of Business Education
Prepared for:
Rodalyn Rarogal
Instructor
March 2013
DEDICATION
This piece of work is faithfully dedicated to the following people who are with the researchers during the formulation of the study. To their parents who supported and gave them all their needs and patiently taking care of them. To their Prof. Rodalyn Rarogal, who helped to finish this study, and also who helped us how to be a good researcher. To our friends we devoted their precious time in giving us support and pieces of advice in times of frustrations. Most of all our Dear Almighty who is always with us, directly us in the right path.
Researchers.
TABLE OF CONTENTS
Chapter I INTRODUCTION……………………………………………………………………1 Statement of the problem………………………………………………………..2
CHAPTER II
Presentation of Data Leftover foods……………………………………………………………………….3 Techniques of leftover foods………………………....................................3 Qualification of leftover foods………………………………………………….. 4 Reheating leftover foods…………………………………………………………. 5 Characteristics of leftover foods……………………………………………….. 6 Preventing leftover foods………………………………………………………… 6 Causes of leftover foods…………………………………………………………..6 Leftover foods in the fridge while still warm………………………………… 6 Safe to leave canned foods in the can………………………………………… 6 They taste as good………………………………………………………………… 6 Scope and Limitation…………………………………………………………….. 7 Significance of the study………………………………………………………… 7 Outline………………………………………………………………………………. 8 Definition of
College of Business Education
Hotel and Restaurant Management Department
A Term Paper
LEFTOVER FOODS
In Partial Fulfillment of the Requirements in
Technical Writing and Scientific Reporting
Prepared by:
Glaiza Mae Rarangol
Jarmaine Leigh Tabili
Andrew Asuncion
Bachelor of Science in Hotel Restaurant Management II
College of Business Education
Prepared for:
Rodalyn Rarogal
Instructor
March 2013
DEDICATION
This piece of work is faithfully dedicated to the following people who are with the researchers during the formulation of the study. To their parents who supported and gave them all their needs and patiently taking care of them. To their Prof. Rodalyn Rarogal, who helped to finish this study, and also who helped us how to be a good researcher. To our friends we devoted their precious time in giving us support and pieces of advice in times of frustrations. Most of all our Dear Almighty who is always with us, directly us in the right path.
Researchers.
TABLE OF CONTENTS
Chapter I INTRODUCTION……………………………………………………………………1 Statement of the problem………………………………………………………..2
CHAPTER II
Presentation of Data Leftover foods……………………………………………………………………….3 Techniques of leftover foods………………………....................................3 Qualification of leftover foods………………………………………………….. 4 Reheating leftover foods…………………………………………………………. 5 Characteristics of leftover foods……………………………………………….. 6 Preventing leftover foods………………………………………………………… 6 Causes of leftover foods…………………………………………………………..6 Leftover foods in the fridge while still warm………………………………… 6 Safe to leave canned foods in the can………………………………………… 6 They taste as good………………………………………………………………… 6 Scope and Limitation…………………………………………………………….. 7 Significance of the study………………………………………………………… 7 Outline………………………………………………………………………………. 8 Definition of