MISE-EN-PLACE AS A FOOD PREPARATION STRATEGY FOR WORKING CLASS HOMEMAKERS IN ABUJA FCT, NIGERIA

Monica Ojoma Okpanachi, Ngozi Mary Eze, Pius Petinga Agashi

Abstract


The main purpose of this study was to examine “mise-en-place” as a food preparation strategy among working class homemakers in Abuja (FCT). To guide the study, three research questions and three null hypotheses were formulated and tested at 5% probability level. The design of the study was descriptive survey. The study was carried out in Abuja (FCT) of Nigeria. The population for the study was 8,128 homemakers working in banks and lecturers of tertiary institutions. The sample size for the study was 426. Simple random sampling technique was used to select Eleven (11) types of banks and Eight (8) tertiary institutions located across the Six Local Government Councils that constitute the population of the study. Proportionate Stratified Random Sampling Technique was used to select 300 Bankers present in selected sampled Banks and 126 Lecturers of tertiary institutions located across the Six Local Government Councils that constitute the population of the study. A structured questionnaire titled =“questionnaire on mise-en-place as a food preparation strategy among working class homemakers” (QMWCH) was used for data collection. The questionnaire has two parts and five sections. Part I, sought information on the personal data of the respondents. Part 2: Section A, B, C, and D sought information on the four objectives of the study. Section A – B was structured on a four (4) point rating Scale of Very Great Extent (VGE), Great Extent (GE), Low Extent (LE) and Very Low Extent (VLE). VGE – 4 points, GE – 3, LE – 2, and VLE – 1. While, Section C – D was structured on a four (4) point rating Scale of Strongly Agree (SA), Agree (A), Disagree (D) and Strongly Disagree (SD). SA – 4 points, A – 3, D – 2, and SD – 1. Reliability of QMWCH was obtained using Cronbach alpha formula. The internal consistency was 0.85. The instrument was face validated by 2 experts from the Department of Home Economics and Hospitality Management Education, Faculty of Vocational and Technical Education, University of Nigeria, Nsukka and one expert from the Department of Measurement and Evaluation, University of Nigeria, Nsukka. Mean and standard deviation was used to answer the research questions while, t– test was used to test the null hypotheses at 0.05 level of significance. The findings of the study revealed that 300 Bankers selected for the study utilize “mise-en-place” in food preparation on the Low Extent (LE), but for the 126 Lecturers, selected for the study, it was on a Great Extent (GE). Bankers and Lecturers adopt “mise-en-place” in the Serving of Food to Family Members to a Great Extent (GE). Meanwhile, Bankers and Lecturers Agreed on the twelve challenges involved in using “mise-en-place” as a food preparation strategy among working class homemakers. Working class homemakers working in Banks and those Lecturing differ significantly in their responses on the utilization of “mise-en-place” in food preparation. Based on the findings of the study, it was recommended among others that: (i) Working class Homemakers working in banks and lecturers of tertiary institutions should adopt the utilization of “mise-en-place” in food preparation. (ii) Lecturers should put more effort to the teaching and learning of “mise-en-place” as a strategy in food preparation.


Keywords


mise-en-place, food preparation strategy, working class homemakers

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DOI: http://dx.doi.org/10.46827/ejes.v0i0.3013

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