ASSESSING THE IMPORTANCE OF GAS OVEN FOR SMALL SCALE HOSPITALITY BUSINESSES (CASE STUDY OF HOSPITALITY TRAINING KITCHEN)

This study examines the Assessing the importance of gas oven for small scale hospitality businesses (case study of hospitality training kitchen). The primary objectives of the research were to evaluate the energy efficiency and emission reduction capabilities of the gas oven, to enhance usability and performance for small-scale operations and to examine how gas oven meets the specific needs and safety requirements of small-scale hospitality operations . A research design was adopted for the study, and data were collected through a structured questionnaire distributed to respondents involved in the training kitchen operations. Findings from the study indicate that incorporating improved insulation materials and optimized burner designs significantly reduced gas consumption while maintaining consistent heat distribution. Additionally, the integration of alternative energy sources, such as biogas compatibility, further enhanced sustainability. In conclusion, the development of a sustainable gas oven for small-scale hospitality businesses presents a significant opportunity to enhance energy efficiency, reduce operational costs, and minimize environmental impact. Then recommended that design the oven to maximize heat retention with insulated walls and an efficient burner system to reduce gas consumption.