This study investigated the utilization of sweet melon in hospitality food manufacturing. Four research objectives guided the study: to examine the nutritional value of sweet melon and its potential contribution to improving the quality of hospitality food products; to identify culinary methods and recipes that incorporate sweet melon as a major ingredient in different dishes; to assess consumers’ preferences and perceptions of sweet melon-based dishes in hospitality establishments; and to determine the cost-effectiveness of incorporating sweet melon into food production within the hospitality industry. The study adopted a descriptive survey research design, with selected chefs at Le Meridien Suites Hotel, Port Harcourt, constituting the target population. A total of one hundred (100) selected chefs were included in the study sample. Data obtained from the questionnaire were analyzed using frequency distributions and simple percentages, while the stated research hypotheses were tested using the Chi-square statistical technique. The study recommended that hospitality businesses consider incorporating sweet melon into a variety of menu offerings, including salads, smoothies, desserts, and savoury dishes. The study concluded that sweet melon has considerable potential to improve the quality and diversity of food products in the hospitality sector.

Keywords: Sweet Melon, Hospitality Food Manufacturing, Nutritional Value, Culinary Applications, Consumer Preferences, Cost-Effectiveness.