Department of Hospitality Management and Ecotourism Organised Food Bazaar at UENR

The Department of Hospitality Management and Ecotourism at the University of Energy and Natural Resources has organized its maiden edition of food bazaar and food products exhibition at the University’s campus in Sunyani.

 The programme formed part of the student’s second semester continuous assessment and was aimed at making students practiced the theoretical knowledge acquired in culinary skills during their study. Lecturers, Students and Staff of the University Community were served with mouth watering dishes prepared by level 300 Bsc Hospitality Management students of the Department.

The 10 regions of Ghana were grouped into three among which they prepared local dishes such as Banku with grilled tilapia, Waakye, Fufu with ebunuebunu soup, Akple, Tuo Zaafi, Konkonte with groundnuts soup, grilled guinea fowl, and kebab. Some of the drinks served included palmwine, asana and zonkuom.

In another development, the level 100 students of the Department outdoored their new food products made of perishable food stuffs which increased the period of storage. Some of these food products exhibited included Tropical Jam, Ginger drink, Avocado ice cream, Alpha garden eggs and chili okro mixed powder which were natural, very healthy to consume and had longer storage lifespan in the market.

The Head of Department Mr. Richard Obour expressed his satisfaction and was hopeful that the programme would be done yearly. He also urged the organizers to include more indigenous delicacies such as Apranpransa, Gari foto, Omotuo and many more in the next bazaar to showcase the great culture of Ghana.

The Pro Vice-Chancellor Professor Emmanuel Opuni-Frimpong inspected the various group stands. He was enthused with the outcome of the programme and proposed such the programme should be instituted in sporting activities and SRC week celebrations to provide food for participants and also take opportunity to showcase the Ghanaian food culture.

The performance of the students were judged by a female panel of judges made up of Miss Juliana Aniagyei-Siaw, the Senior Domestic Bursar at the University’s cafeteria and two Lecturers Dr. Daniella Sedegah and Madam Olivia Tetteh.