BACKGROUND OF THE STUDY
The kitchen is the most prominent and enclosed section or area in which edible food ingredients are brought together, gathered, combined through proper processing and cooked by various means of cooking methods for consumption. In simple terms, a kitchen is an area set aside for preparation of meals. Small kitchen is referred by the term ‘kitchenette’. The kitchen is the hub and center of activities to produce food in any establishment or residential apartments. Chiefly concerned with food production activities, it is also associated with cleaning, storing, mise en place (washing, peeling, and cutting), cooking, holding food materials and dishes, plating, washing up, waste clearing, etc. The term ‘kitchen’ derives from the Latin term cucina, cook food, where cook derives from the Latin word coquus or coquo (meaning to cook, become ripe). The world of kitchens has witnessed a huge change from its raw state to most refined kitchen outlet, since the period of antiquity. It were the Romans who brought the tradition of creating and establishing kitchens in ancient times, which was followed by all across the globe. The kitchens at that time were octagonal in shape, with many provisions of fire places, no chimneys but with a turret at the top on the conical roof of the kitchen to allow the smoke go out of the kitchen. The kitchens were located either near the toilets or caldariums (rooms containing warm water for bathing), or they were mere hearth for cooking in open fires. But with the passage of time, the invention of cooking ranges changed the dimension of the modern kitchen. Nowadays, the kitchen is given due attention in terms of location, layout, space, incorporation of technologies, and all other aspects. It is located strategically for easy, smooth and efficient functioning.
The secret of convenience in a kitchen is adequate provision for all of the uses it must serve. The first step in planning the kitchen, then, is to list all of its uses. Customarily these include food preparation, cooking, and dish- washing. The majority of farm families like to have space to eat in the kitchen, even when there is a dining room. Whether meals are served there or not, the average household wants a "family" center where children can play or adults can rest or sit at work. Many homemakers prefer to iron in the kitchen. There are certain other needs for which provision in the farm kitchen may be necessary. In the study on which this circular is based, it was assumed that there would be space outside the kitchen for packing eggs, caring for milk, making butter, washing clothes, drying wet garments, hanging chore clothes, storing cleaning equipment, and storing equipment not frequently used. If provision outside the kitchen is not made for any of these activities or storage requirements, space in the kitchen should be specifically planned. The mechanical equipment of the house is another factor that influences the kitchen plan.
STATEMENT OF THE GENERAL PROBLEM
The menace of having a lot of unplanned kitchens in Nigerian communities and towns has resulted to the environmental pollution which is hazardous to the environment as lack of unplanned kitchen leads to the improper refuse or waste disposal. This has generally resulted to the blockage of water ways thus leading to the frequent cases of flooding in communities, towns and cities in Nigeria.
AIMS AND OBJECTIVES OF THE STUDY
The major aim of the study is to examine the effect of unplanned kitchen in Nigerian communities. other specific objectives of the study are;
H0: There is no significant relationship between unplanned kitchen and the health of its users.
H1: There is a significant relationship between unplanned kitchen and the health of its users.
SIGNIFICANCE OF THE STUDY
The study would greatly improve the health and safety of the nation by ensuring the planning of kitchens so as to avoid adversities like flooding and disease outbreak. The study would also benefit students, researchers and students who are interested in developing further studies on the subject matter.
SCOPE AND LIMITATAION OF THE STUDY
The study is restricted t the effect of unplanned kitchen in Akwanga local government area of Nassarawa state.
LIMITATION OF STUDY
Financial constraint- Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection (internet, questionnaire and interview).
Time constraint- The researcher will simultaneously engage in this study with other academic work. This consequently will cut down on the time devoted for the research work.
OTHER SIMILAR CATERING MANAGEMENT PROJECTS AND MATERIALS