Term Paper Format
1. INTRODUCTION
1.1 Background of the Study
Background of the study
Every region has different culture and different perceptions related to meal, Rozin (1999). In Pakistan with advancement of time concept of working women are accepted and now women are equally participated with men every aspect of life. Men and women both are preferred to work, Goyal and Singh (2007) the daily requirement are grown high every one want to live a better and convenience life. In Pakistan it’s accepted that women works but the thought is that it’s mandatory to look after their home and family along with their job. If it relates to front matter the traditional way of cooking is so much time consuming, and it’s true that housewife is always responsible for meals, for a working women it seems killing to give time to cooking after a long working hours. Now both hands working so purchasing power raises however less time to cook and eat. There were options available for the food that fills the empty tummies which were also healthy and take less time. There were options available for the food that fills the empty tummies which were also healthy and take less time. There are options available that helps working women in preparing a meal. That is ready to cook meal are also called conveniences meal. Ready to cook meals makes life easier that they are easy to make, ready to eat whenever you want to and you just have to do reheat it and it is all done, it is easy to store. These meals can be stored for long time like kept frozen for over three months and once it has cooked then can be stored up to three days in the refrigerator.
1.2 Research Problem
Research problem
The research is about to study the effects of housewife quality perception of ready to cook meal on their preference to use and how do they find the ready to cook meal in aspects of its taste, freshness, storage life, hygiene, quality of ingredients in comparison of home cooked meal. There are...