Faculty of Vocational Education

Permanent URI for this collectionhttps://ir.aamusted.edu.gh/handle/123456789/121

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Layouts and Effective Creation of Female Garment Designs in Ghanaian Clothing Industry
(2012) Aboagyewaa – Ntiri Josephine; Apreku Vida
The purpose of this study was to highlight pattern layouts which lead to skills acquisition by both students and designers in the clothing industry in Kumasi, a city in Ghana. The sample size of the study was 200 people. Questionnaire, interview and observation were used for data collection and content analysis done. Findings from the study indicate that some fashion designers did not see the benefits of using patterns; therefore, they did not use pattern layouts. However, the clothing designing students agreed that layouts helped in designing creative and professional garments. Although, their major constraint in the use of layouts is the increase number of hours used to produce patterns. The paper concludes with a call on stakeholders to give some training or workshops on knowledge of pattern layouts to both formally and informally trained fashion designers.
Traceability: Availability and Efficiency among Food Industries in Ghana
(2013-01-03) Ababio Patricia Foriwaa; Adi Dedo Doreen; Commey Vida
Food traceability systems availability and efficiency was investigated using 74 food businesses along the food chain in Ghana. Questionnaire with closed and open ended questions were given to purposefully sampled staff in key positions in the food businesses to answer on qualification of technical personnel, availability of documentation procedure and how these businesses were controlling traceability systems. Most food businesses were using Higher National Diploma graduates in the technical/supervisory positions. Documentation was poor and although there was awareness on traceability across the food businesses, implementation and maintenance was not effective. Only 23.8% manufacturing/processing units, 20% hospitals, 16.7% hotels and 14.8% schools could complete traceability test within 4 hours. It was recommended that more short training programmes on quality and safety be designed for workers in the food industry by appropriate institutions while science students from the Senior High Schools are encouraged to enroll on food science and food manufacturing technology programs to improve on the current situation.
CHALLENGES FACING THE MARKETING OF FASHION PRODUCTS IN GHANA: CASE STUDY OF FASHION BUSINESSES IN HO MUNICIPALITY
(2018) Danso Daniel Kwabena; Nuworkpor Anita Afi; Kuwornu-Adjaottor Jonathan E. T.; Aboagyewaa-Ntir Josephine
The study assessed challenges facing the marketing of fashion products in the Ho Municipality of Ghana. A total sample size of two hundred (200) respondents was used in the conduct of this study. Quota sampling technique was adopted in the selection of staff and management of the selected fashion businesses. A total of 215 questionnaires were administered to respondents and 200 were received from them. The results indicated that there are several challenges facing the marketing of fashion products in Ho. These are lack of capital and credit facilities, high income tax, high utility bills and rent, lack of market, low and irregular income, competition of cheap imported clothes, lack of knowledge and skills in the use of clothing production techniques. It was found that challenges hindering the marketing of fashion products could be addressed through financial support, formal training, the ban of importation of fashion goods into the country and the regular conduct of fashion trade fairs. The study recommended that fashion enterprises should be supported by government and financial institutions in the prestart-up phase, the start-up phase and the growing phase in order to reduce the burden on them. Fashion firms should also be creative and innovative to survive the challenges facing the industry, particularly in terms of marketing, textile designs and fashion product designing. Fashion businesses should also embrace social media opportunities to promote their products. There is also the need for infrastructural developments that will help reduce production cost but improve quality.
Nutritional quality of meals served under the Ghana school feeding programme at the Upper West and Central Region of Ghana
(2019-04-08) Bigson Kate; Essuman Edward Ken; Boadu Vida Gyimah; Otoo Gifty Serwaa
This research evaluated the nutritional quality of meals that were served to school children under the Ghana School Feeding Programme in Wa and Cape Coast. A cross-sectional and descriptive survey research designs were employed from which purposive and simple random sampling technique was adopted. In all, a total of 720 respondents were selected and that comprised 600 pupils, 60 teachers and 60 kitchen staff. Data were also obtained using questionnaire, observation and unstructured interview instruments. The data were then analysed with database and statistical software such as SPSS, ESHA, FNPD and USDA National Nutrient Database for Standard Reference. Qualitatively, the findings revealed that meals served in the schools had most of the needed food nutrients. However, the mean daily nutritional values intake of the pupils in the schools in both studied areas did not meet the recommended nutrient intake value. It is therefore recommended that the government should enhance the nutritional quality of the meals served to the pupils by supplying vitamin supplements. Again, the government should consult experts in food and nutrition in each region to redraw menu which has nutritional benefits from locally grown foods.
Quality Assurance in Philippine Colleges of Nursing: Difference in Quality of Nursing Education Programme According to Profile of Institutions
(2019-09-27) Appiah Stella
Background:The quality of nursing education in the Philippines cannot be questioned, considering employment of their graduates globally. This has increased the number of both public and private owned higher educational institutions (HEI) offering nursing programme, however, the quality of existing programme might be inadequate or not up to standard, particularly, programmes offered by private owned HEI. Aim: This study assessed the quality of nursing programme among private-owned institutions in the Philippines and also investigated whether quality of nursing education programme will differ with respect to profile of HEI. Materials and Methods: A cross-sectional survey was employed using purposive sampling to enroll 185 faculty members from fifteen (15) HEI into the study. The research work was conducted within the duration of January, 1 – June, 30, 2015. Self-administered questionnaires based on the objectives of the study were given out to participants after their consent was sought. Descriptive statistics such as frequency and percentage were used to analyze characteristics of respondents and HEI. A one-way ANOVA was used to test for differences in quality of nursing programme according to profile of HEI. Results: The quality in terms of curriculum and instruction, physical structure and equipment, and student services of nursing education programme differed significantly (p-value = 0.017), (p-value = 0.002) and (p-value = 0.034) with regards to years of existence of HEI. Similarly, curriculum and instruction, administration of nursing programmes, faculty development programme, physical structure and equipment, student services and quality assurance system differed significantly (pvalue = 0.035), (p-value = 0.007) (p-value = 0.005), (p-value = 0.033), (p-value = 0.026) and (pvalue = 0.005) with respect to Commission of Higher Education (CHED) status. Conclusion: The years of existence of HEI and CHED status were significant contributors to quality of nursing programmes, particularly in the area of curriculum and instruction, administration of nursing education, faculty development programme, physical structure and equipment, students’ services and quality assurance system.
Pasting properties of starch-okra pectin mixed system
(Taylor & Francis, 2020-10-11) Musah Bawa Nadratu; Agbenorhevi K. Jacob; Kpodo M. Fidelis; Sampson Gilbert Owiah
The pasting properties of starch are influenced by the starch-hydrocolloid interaction in the mixedsystem. In this study, the effect of pectin extract from three okra genotypes (Agbagoma, Asontem,and Sengavi) at concentrations of 0%, 5%, 10%, and 15% on the pasting properties of starch wereinvestigated. The pasting properties of the mixed systems were determined using the Rapid Visco-Analyzer. The results showed that okra pectin decreased the peak viscosity and setback value ofstarch with the highest exhibited by Agbagoma and Asontem. The final viscosity of starch wasincreased in most samples except for 10–15% Agbagoma and 15% Asontem pectin systems. Thepeak time (3.84 − 6.84 min) increased with increasing okra pectin concentration. Pasting tempera-ture for the mixed systems ranged from 51.24 oC (for 10% Sengavi) to 80.65°C (for 15% Agbagoma).Overall, okra pectin affected the pasting properties of starch and decreased starch retrogradation.
Assessing Consumer Acceptability of Composite Cassava (Manihot esculenta) Bread
(2020-11-24) Sampson Gilbert Owiah
Cassava has gained attention as a potential industrial crop. The roots are processed into cassava flour for bakery and confectioneries. With the ever increasingly expensive level of wheat flour import for bread production in developing countries like Ghana, the need for other highly nutritious yet readily available and less expensive source of composite flour is important. The aim of the study was to investigate consumer acceptability of bread developed from cassava flour and wheat flour. A 4 × 3 factorial design was used to develop bread samples (A = 100% wheat flour, control, B = 10% cassava flour + 90% wheat flour, C = 20% cassava flour + 80% wheat flour and D = 30% cassava flour + 70% wheat flour). Sensory evaluation was performed on the bread samples using the 9-point hedonic scale to evaluate sensory attributes like colour, gumminess, mouth-feel, taste, flavour, and overall acceptability. The proximate compositions of the products were also evaluated using the A. O. A. C (2005) official methods. Statistically, there was significant difference among the protein and carbohydrate of all flour products developed. However, the energy content of products with 30% cassava flour replacement was significantly higher than other replicates. The control had the lowest moisture content of 17.5% with product 20% cassava flour replacement having the highest moisture content of 18.2%. In terms of overall acceptability 10% cassava flour replaced bread was rated like extremely ahead of the control sample which was rated as like very much. These results showed that the 10 and 20% wheat/cassava composite flour bread recipe could be a viable alternative to achieve the desired economic, food security and health.
Assessment of Farmer’s Usage of Pesticides on Cocoa Farms at Sefwi Wiawso District in the Western Region of Ghana
(2021) Boadu Vida Gyimah; Boadu Maxwell Osei
Cocoa is the most important agricultural export crop in Ghana, and the country has an enviable reputation of producing high quality cocoa. Pests of cocoa are mostly controlled by the application of conventional insecticides. The study investigated farmers’ knowledge, pesticide use pattern and practices along the cocoa production chain. Descriptive survey design was used for the study since the researchers wanted to find out farmers opinion on the use of pesticides at Sefwi Wiawso in the Western Region. Purposive sampling technique was used because it captures the area which was relevant to the study. Questionnaires were administered to 84 cocoa farmers. The findings of the study revealed that majority of the farmers had indepth knowledge and skills in all aspect of farming since cocoa farming is their main vocation. Cocoa farming is their main source of income, hence are not able to follow the recommended pesticide usage regulation before harvesting. Consequently, it could lead to higher pesticide residue levels of the cocoa beans. With regard to the recommendation, there should be a lot of training programme for the farmers which should be organized by Ghana Cocoa Board and CODAPEC programme should be restored to regulate the use of pesticide by farmers. This is to ensure that the pesticides residue levels in the country’s cocoa beans are within the permissible levels to avoid the rejection of beans from Ghana with its associated international sanctions and loss of substantial revenue
Application of portable near infrared spectroscopy for classifying and quantifying cocoa bean quality parameters
(2021-03-11) Elliot K. Anyidoho; Teye Ernest; Agbemafle Robert; Amuah Charles L. Y.; Boadu Vida Gyimah
Fermentation duration (FmD), fermentation index (FI), pH, and moisture content(Mc) are vital quality attributes of cocoa beans. In this study, portable near infrared spectroscopy (NIRS) and multivariate analyses were used for rapid determination of FmD, FI, pH, and Mc of cocoa beans. The samples were scanned in 900- to 1,700-nmwavelength, and the spectral data were pretreated independently with first deriva-tives (FD) and second derivatives (SD), multiplicative scatter correction (MSC), mean centering (MC), and standard normal variate (SNV), while linear discriminant analysis(LDA), support vector machine (SVM), and partial least squares regression (PLS-R)were used to build the prediction models for FmD, FI, pH, and Mc. MSC plus SVM gave an accurate classification of 100%. For predicting FI, pH, and Mc, the PLS-R model gave coefficient of correlation of 0.87, 0.82, and 0.89, respectively. The results showed that portable NIRS could be employed for cocoa bean examination. Novelty impact statement: Fermentation is the single most essential postharvest operation that influences cocoa beans quality parameters including moisture content ,fermentation index (FI) and pH. Unlike stationary laboratory based wet chemistry technique or table top NIR spectroscopy, this study revealed that the relatively inex-pensive portable NIR spectroscopy could provide very fast (within 30 s) results in the routine onsite evaluation of cocoa beans moisture content, fermentation index and pH on farmers field in Sub-Saharan Africa. In particular, the study outcome highlights the potential application of portable NIR spectroscopy based on machine learning for efficient classification of fermentation duration and quantification of moisture content & pH of cocoa beans in real-time usage.
The Impact of Different Drying Techniques on the Physicochemical and Quality Characteristics of Oil Palm Fruit Mesocarp (Elaeis guineensis)
(2021-12-24) Boadu Vida Gyimah; Essuman Edward Ken; Otoo Gifty Serwaa; Bigson Kate
Drying is one of the traditional means of preserving food. However, various drying methods can influence the nutritional and bioactive constituents of the food product. This study is aimed at evaluating the effect of different drying methods on the proximate composition, physicochemical properties, and minor constituents of palm oil fruit mesocarp. Two varieties of fresh oil palm fruit (dura and tenera) were processed to separate the mesocarp from the other part of the fruit. The fresh fruit mesocarp was divided into five groups and subjected to different drying methods. Proximate and physicochemical characteristics of the oil palm fruit mesocarp were determined. The dried mesocarp had low moisture content (1.49-3.28%), high crude fat content (78.10-90.60%), carbohydrate (4.41-15.12%), crude protein (0.93-3.40%), and ash (0.53-1.15%). The free fatty acid (FFA) (1.06-3.54) and acid value (AV) (2.17 to 8.83mgKOH/g) were lower because the samples were heated at 100°C for 30min. The lower pH, FFA, AV, titratable acidity, moisture content, and high antioxidant activity of the oil palm fruit products could be an indication of shelf stability against microbial contamination and rancidity
Consumers Knowledge of Symbolic Names and Meanings of Ghanaian Fabrics
(2022) Ampa-Korsah Hagar; Aboagyewaa-Ntiri Josephine; Adu-Gyamfi Vida; Yeboah Akwasi
Generally, Ghanaian fabrics are unique and authentic, with each bearing traditional riches that express more pride in their national history, physical, material or symbolic gestures to benefit the indigenous Ghanaians. The fabrics have symbolic names and meanings, based upon which this study investigated consumers’ knowledge of symbolic names and meanings of Ghanaian fabrics and their impact on consumer purchase intentions. A quantitative research design was adopted for the study with a targeted population of 3,490,030 that visit the various clothing and textile shops in the Kumasi Central Business District (KCBD). The sample size for the study was 385 participants. Purposive and convenience sampling techniques were used in selecting the respondents. A questionnaire was used as an instrument to gather information from the respondents. The returned questionnaires were coded and keyed into SPSS-23.0. The data gathered were analysed using descriptive statistics in the form of frequencies, percentages, mean and standard deviation. The study revealed that the customers have little knowledge about Ghanaian fabrics’ symbolic names and meanings. It was concluded that Ghanaian fabrics had symbolic value, with names and meanings attached and consumers had little knowledge about the Ghanaian fabrics they use. The study recommended that manufacturers could embark on social, cultural and traditional events as part of their promotional programmes to educate and remind consumers to appreciate their rich culture and the symbolic value of the Ghanaian fabrics.
Consumer Preference and Quality Expectation of Oyster Mushroom Black Hot Pepper Sauce “Shito”
(2022-12-30) Opoku Hannah; Adi Dedo Doreen; Fenteng Rita Adasi
This study was aimed at determining consumer preference and quality expectation of black hot pepper sauce “shito” in general as a basis for developing oyster mushroom black hot pepper sauce. A structured questionnaire was administered to 103 respondents in Takoradi Technical University, Takoradi, Ghana. Respondents preferred onion (4.94), oil (4.86), powdered pepper (4.50), mixed spices (4.51) ginger (4.50), salt (4.46), garlic (4.27) and tomato puree (3.99) as their ingredient to be used for their black hot pepper sauce. Respondents expected their sensory quality attributes of black hot pepper sauce to be after taste (4.18), tastiness (3.17), spiciness (3.11) and mouthfeel (2.93). Conclusively respondents are willing to patronize black hot pepper sauce “shito” produced from oyster mushroom (81%) and recommended that oyster mushroom black hot pepper sauce be produced in commercial quantities
Incorporation of Traditional Symbols of Upper East Region of Ghana into Fugu Fabrics
(2023-03-31) Ayaaba Fuseini; Danso Daniel Kwabena
This research work sought to identify and discuss the socio-economic and cultural relevance of fugu (smock) fabrics, study the extent to which traditional symbols of the Upper East Region of Ghana are incorporated in fugu fabrics, and also design and produce fugu fabrics with selected traditional symbols of Upper East Region of Ghana incorporated in them. The researchers adopted the studio based research approach as it is deemed the most appropriate for this type of research project. It involved the descriptive and exploratory methods of research. The purposive and quota sampling methods were employed in this research which made it possible to reach the fugu fabric weavers, users of the fugu, sellers of fugu and fugu fabrics for needed data. A sample size of fifty (50) was used and data gathered were obtained through the use of questionnaire and interview. The researchers found that fugu fabrics contribute a lot in the cultural and socio-economic lives of the people in the Upper East Region of Ghana as they use them for funerals, festivals, marriage ceremonies, and it also help them earn good living through occupations such as weaving, sewing, and sale of smocks. Respondents also, generally, expressed interest in the incorporation of traditional symbols in the fugu fabrics of Ghana. The study concluded that the incorporation of traditional symbols in the fugu fabrics of the Upper East Region of Ghana will promote the cultural value of the products, enhance their aesthetic appeal, and also attract more people to purchase them. It is, therefore, imperative for fugu fabric producers and textile artists, in general, to turn attention to the fugu business and work towards the inculturation of fugu fabrics with traditional symbols of Ghana to make the industry a vibrant and more attractive one. The researchers also recommend their newly designed fugu symbolic fabrics for use.
ssessment of Knowledge of Non-Communicable Diseases and Influences on the Lifestyle of Community Members in Afigya-Kwabre South District in Ghana
(2023-06) Danquah Felix Alex; Sampson Gilbert Owiah; Brenyah Florence; Brenyah Kwasi Joseph; Mensah Kofi Akohene
Background: Non-communicable diseases have become the primary health concern for most countries around the world. Efforts put in place to stem the surge of non-communicable diseases are overly curative rather than preventive. If policymakers can adopt more preventive measures, community members should have adequate knowledge of the mechanisms surrounding noncommunicable diseases’ existence and occurrence. Objective: This study seeks to assess the knowledge level of non-communicable diseases and how they shape the modifiable lifestyle of community members in the Afigya-Kwabre South District in Ghana. Methods: A cross-sectional study with a quantitative approach involving 504 respondents in five communities. Data was collected using a structured questionnaire. Excel format was made and data was imported into STATA version 14.0 (Stata Corp LP, College Station, Texas, USA) for statistical analysis. Results were presented in Charts and Tables. Results: The age category 46-50 years was the majority representing 27.0%. Females accounted for 58.4% and the educational completion category ‘Primary’ accounted for 31.7% of the respondents. We found that 77.7% of the respondents know that, NCDs are not transmissible from one person to another. More than a third of the respondent mentioned that unhealthy dietary behaviour, physical inactivity, alcohol consumption, and tobacco use are major risk factors forNCDs. We noted that respondents have the knowledge of NCDs occurring most in the self-employed-unskilled (43.0%). Also, 41% mentioned that the major healthcare option available to them is the use of herbal-based centres. The communities adjudged that, the most efficacious NCDs treatment option is the faith-based centres representing 47%. Only 4.4% strongly agreed that they take a lot of fruits a day. Also, only 24% of the respondents mentioned that they do not patronize commercially prepared foods. About 51% mentioned that the knowledge of non-communicable diseases has shaped their modifiable lifestyle. Conclusion: The study found that rural communities have moderate knowledge of the characteristics of NCDs and that has considerable implications for shaping their modifiable lifestyle practices.
Pre-operative anxiety of patients in district hospitals in Ashanti Region, Ghana
(Acorn, 2023-09) Dankyi Sawan; Bimerew Million; Chipps Jennifer
Objectives: To investigate pre-operative anxiety of patients at district hospitals in Ashanti Region, Ghana. Method: A descriptive survey was conducted with patients who were being prepared to undergo various surgical operations at ten hospitals. The questionnaire included the Hamilton Anxiety Rating Scale (HAM-A) and questions about factors that may contribute to patients’ anxiety prior to surgery. Results: Most of the 210 respondents reported anxiety with 189 (90%) reporting some anxiety before the surgical operation (20.57/30, ±10.07), range 0–26). Respondents reported moderate anxious mood (2.14, ±1.45), tension prior to surgery (2.00, ±1.35) and insomnia on the day before the procedure (2.00, ±1.32). It was identified that the type of surgical procedure (3.43, ±1.36), fear of complications (3.42, ±1.33) and possible post-operative pain (3.38, ±1.20) were the most common concerns contributing to pre-operative anxiety. There was a positive association between type of surgery (p < 0.004), post operative pain (p < 0.005) and concerns for family (p < 0.002) and anxiety. Conclusion: Most respondents had some level of pre-operative anxiety associated with the type of surgical procedure, possible complications and post-operative pain.
Effect of endosperm maturity on the physicochemical composition and sensory acceptability of coconut (Coco nucifera) milk and yoghurt
(2023-10-27) Konadu Lydia; Dedo Adi Doreen; Acquah-Mensah John; Olu Fagbemi Ellen
This study aimed to evaluate the effect of endosperm maturity on the physicochemical compositions and sensory acceptability of coconut milk, as well as to determine the effect of endosperm maturity and fermentation time on the physicochemical characteristics of coconut yogurt and its sensory acceptability, respectively. Varied coconut endosperm maturity (soft, medium, and hard) and fermentation time (6, 12, 18 and 24 h) were used to produce milk and yogurt. The physicochemical compositions and sensory acceptability of the samples were evaluated using standard methods. The physicochemical characteristics of coconut milk and yogurt were influenced by both endosperm maturity and fermentation time. Coconut milk produced from hard coconut endosperm was the most preferred and recorded the highest brix (3.31°), fat (6.71%), total solid (16.02%), and acidity (1.26%) levels. Coconut yogurt fermented for 6 h was the most preferred. Optimization of both coconut milk and yogurt processes could produce a commercially viable product.
Management Perceptions of Waste Management in Ghanaian Hotels
(2024) Bentil Linda Zipporah; Prof. Olu Fagbemi Ellen; Dedo Adi Doreen
Waste management in the hospitality industry has become a critical environmental and operational challenge, particularly in developing economies where regulatory enforcement and infrastructure limitations hinder sustainable waste disposal practices. This study examines waste generation patterns, regulatory frameworks, existing waste management practices, barriers, and sustainable strategies in hotels, with a specific focus on Ghana’s hospitality sector. Using a systematic literature review approach, relevant academic studies were analyzed to synthesize key insights into the complexities of hotel waste management. The findings reveal that organic waste, single-use plastics, and hazardous materials constitute most of the hotel waste, with food waste being the largest contributor. While hotels in developed countries have adopted strict regulatory frameworks and advanced waste management technologies, compliance remains a significant challenge in Ghana due to weak enforcement, high compliance costs, and unreliable waste collection services. Additionally, low guest participation in recycling programs and inadequate infrastructure further exacerbate waste management inefficiencies. The study highlights that hotels implementing green procurement, AI-driven waste sorting, and circular economy principles have improved waste reduction outcomes and cost savings. Collaboration between hotels, government agencies, and waste management firms is essential to drive policy reforms, increase compliance incentives, and improve waste collection systems. This research contributes to sustainability literature by providing actionable insights into policy recommendations, industry best practices, and technological innovations for hotel waste management. Future studies should explore scalable and cost-effective waste solutions tailored to small and mid-sized hotels, ensuring wider adoption of sustainable waste management practices across the hospitality sector.
Students’ Residential Satisfaction With Hostel Facilities In Universities In Ghana, A Study Of Aamusted-Kumasi Campus
(2024) Tuglo Millicent Esinam; OlU Ellen. Fagbemi; Dedo Adi Doreen
Purpose and Scope: Attempts to increase access to higher learning in Sub Sahara Africa have led to Universities’ efforts to provide and manage student accommodation on campus. Satisfying the users of hall facilities should be one of the main objectives of providing such a facility. The current study sought to assessstudents’ residential satisfaction in residence halls at Ghanaian University, AAMUSTED, Kumasi. Design/Methods: Using a mixed-method approach, the study adopted a descriptive research design. Quota and Convenience sampling techniques provided 200 respondents. Major data collection instruments included focus group discussions (FGDs), observations, and questionnaires designed under three attributes namely; Personal (in-room), Social amenities; and Management system.Result/Findings: Descriptive statistics using SPSS V.23 and thematic analysis revealed students’ Dissatisfactionwith specific facilities under Personaland Socialattributes that offer privacy, comfort, and recreation. Additionally, there was dissatisfaction with the provision of tables and chairs for room learning, utilities as well as services that ensured reliable security and cleaning.However,students “Dissatisfaction” with management's attitude and responses to their grievances and complaints in the halls in “repairing and replacement of gadgets or facilities ultimately resulted in a negative impact on student’s residential satisfaction.Practical Implication: The results of this study will help the university's hall administration enhance a few areas of the administration structure, most notably the association's dedication to facility maintenance and repairs. ConclusionIt was suggested, based on the aforementioned findings, that residence hall managers periodically interview students to get their feedback on the caliber of services they receive. In addition to having plants or generators available to replace power failures in the residence halls, university administration should also ensure a steady supply of electricity. Additional research ought to evaluate the degree of contentment experienced by students residing in privatehostels.
HOSPITALITY INDUSTRY AS A CATALYST FOR CULTURAL TOURISM IN KUMASI, GHANA: TEXTILE INTERIOR DECORATION WITH ADINKRA SYMBOLS
(2024) Bour-Peprah Nancy; Danso Daniel Kwabena; Adom Dickson; Aboagyewaa-Ntiri Josephine
The hospitality industry is one of the fastest-growing industries compared to the other sectors of the global economy and it has become a competitive environment and drives the search for new ways and elements of efficient performance. Interior decoration deals with decorating a commercial business accord or a residential home to a customer's personal preferences and styles. Clients of hotels and guest houses choose to lodge at places where they consider interior designs with cultural interpretations. Adinkra symbols have distinct meanings for supporting and transmitting a complex nuanced body of practices and belief systems. A studio-based practice research method under the qualitative research approach was employed for this study to observe how hotel roomswere decorated in twenty-five (25) selected hotels in the Kumasi Metropolis, Ashanti Region, Ghana. The study found that a large number of hotels purchase foreign fabrics and already made artefacts to decorate their hotel interiors. The fewhotelsinterior decorators who decorate their hotels with Adinkra symbols just use them with little or no consideration of their meanings. Six (6) products were produced by the researchers which were exhibited and used for the interior decoration of a hotel room. The study contends that hospitality industries in Kumasi must tactfully use cultural symbols in their interior decorations to boost their patronage
Crafting 21st-Century Trend-Compliant Fashion Collections for Muslim Women: Ghana in Perspective
(2024-01-18) Abdulai Rashida; Appiah Ninette Afi; Abraham Isaac
Purpose: The study examined the integration of global fashion trends with Islamic modesty principles in clothing design for Ghanaian Muslim women. It explored the blending of contemporary styles with the requirements of Islamic dress codes, considering the increasing diversity and modernization of Muslim women's fashion preferences. Method: The study utilized art-based studio research and the double Helix Praxis-Exegesis Model, which involves customer profiling, concept creation using mood boards, and design techniques. Ten respondents were purposively selected and interviewed. Feedback from interviews ensured the designs resonated with the target audience. Findings and conclusion: The study discovered that contemporary Islamic fashion combines modesty with modern trends, emphasizing the need for designers to respect religious dress codes and concludes that fashion in Muslim contexts should carefully blend global trends with Islamic modesty, considering cultural nuances. Social implications: The results highlight the significance of cultural and religious sensitivity in fashion design and underscore the role of religion in fashion choices and the necessity for designers, particularly those in Islamic contexts, to comprehend and adhere to religious dress codes. It also indicates the potential of fashion as a means of cultural expression and identity reinforcement among Ghanaian Muslim women. Value/originality: This study contributes to understanding Islamic fashion trends and the challenges and opportunities in designing modest yet fashionable clothing for Muslim women. It provides a unique perspective on blending religious requirements with contemporary fashion, offering insights valuable for designers, marketers, and policymakers in fashion and cultural studies

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