1.1 Introduction
In this section, Analysis of Menu Planning and Nutritional Quality in Hotel Restaurants is discussed, with relevant and recent citations. As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the aim and objectives of the study. Others are significance of the study, scope of work, research hypothesis and questions, limitation of the study and definition of terms.
1.4 Aim and Objectives of the Study
This research seeks to plan the and Nutritional Quality in Hotel Restaurants. To achieve this aim, the study has the following objectives:
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