Department of Hospitality and Tourism Education
Permanent URI for this collection
Browse
Recent Submissions
- ItemMAINTAINING HEALTH AND HYGIENE PRACTICES IN THE HOSPITALITY INDUSTRY: A STUDY OF RESTAURANTS AND HOSTELS IN THE KUMASI METROPOLIS(2022-11)Food is a necessary aspect of life, but it can bring illness or death if it is polluted. In Ghana's hospitality industry, the majority of catering enterprises lack equivalent hygiene management procedures. Half the managers aren't trained to train, and many aren't even trained in basic hygiene. The study looks at how the hospitality industry keeps its health and hygiene in check. The descriptive research design with quantitative approach and exploratory design with qualitative approach was employed. The study population included medical and health professionals and managers of restaurants, hotels and other catering industry in Kumasi, Ghana. A convenient or accidental sampling method was employed. Selection was purely at the discretion of the researcher and the speed with which the researcher was able to complete interviewing one unit before another is reached. The data collection technique for the study were questionnaire and interview guide. As per gender distribution of respondents, 4 representing 50% were females whilst 4 which represent 50% were males. The study found that poor food hygiene practice will lead to those consuming the food to become severely ill, most likely with food poisoning (N = 4, M = 3.14, StD = 1.876). Majority of respondents agreed that, poor hygiene brings unsafe food (N = 5, M = 2.22, StD = 1.665). The study concluded that medical and health professionals and managers of restaurants, hotels and other catering industry should ensure safety and hygiene in their work. Furthermore, poor food hygiene practice will lead to those consuming the food to become severely ill, most likely with food poisoning. It is recommended that hospitality industry, researchers, academia, government institutions, and other stakeholders should consider the findings of the current study in making decisions concerning maintaining health and hygiene in the hospitality industry and the effect of poor hygiene on the health and hygiene practices of the hospitality industry.
- ItemRESOURCES IN PRODUCTION PROCESSES: A STUDY OF THE VARIED USES OF WATER IN THE HOSPITALITY INDUSTRY: A CASE STUDY OF NODA HOTEL, FUMESUA(2022-12)Hospitality businesses consume significant amount of water, essential resource for their services. Due to the increase of water demand in last decades, and to the current situation of water scarcity in many regions of the planet, water management should be improved. The study aims at analyzing the varied use of water in the hospitality industry. The work analyses the impact of these actions on consumption, and their economic profitability. Results show that significant savings can be reached acting on sanitary fixtures and kitchen equipment, as well as implementing corrects practices: in this study, a substantial percentage of current average water consumption could be saved, in some cases more than half. Moreover, for each business, potential rainwater harvested has been calculated, showing that it represents a conspicuous percentage of city water currently used for non-potable applications as irrigation and domestic purposes. The study adopted a cross sectional study design. A sample size of hundred (100) participants were used. Purposive sampling was employed for the study. Data and results were analyzed. Summary, conclusion, recommendation and suggestion for further studies were made.
- ItemPRODUCTION OF VINEGAR, USING COCOA SWEATINGS.(2022-12)Vinegar preparation, from cocoa sweatings is a project aimed at making available another variety and a low priced product on the shelves of the shops. The product which was mainly acetic acid was harvested with the sweatings, which is a waste product during cocoa bean fermentation, on the 46th day, after the inoculation of the sweatings with acetic acid starter culture. The total titrable acid, which is dominantly acetic acid peaked at 3.367% and remained constant for 36 hours and then started falling due to further oxidation of the acetic acid to aldehydes, carbon dioxide and water. The production of the acetic acid, which gives the vinegar its characteristic chemical property as well as its sensory property, is due to the aerobic metabolism of alcohol, which was previously produced by yeasts. The yeasts were responsible for turning the pulp around the cocoa seeds, which is rich in carbohydrates and disaccharides such as maltose and sucrose, into sweatings by anaerobically metabolizing the sugars in the pulp to alcohol, thereby reducing its viscosity. The alcohol thus becomes the substrate for the acetic acid bacteria. The chemical and sensory property of the vinegar produced, compared well with the other types of commercially prepared vinegar. The predominant acetic acid flavours were comparable, with the exception of the slight flavours of the substrates used in their production. A major set-back for the vinegar from cocoa sweatings is its extent of acceptability. This is due to the fact that, this vinegar production is a novelty and needs much advertisement and acclimatization by its potential consumers. A comparative analysis of cost show that vinegar produced using cocoa sweatings is about 12 times cheaper than vinegar produced using apple or wine. It is therefore an advantage and economical using cocoa sweatings, which does not have any significant deleterious effect, to produce vinegar.
- ItemEXAMING COMPLEMENTARY INFANT FEEDING PRACTICES AMONG NURSING MOTHERS IN THE SUNYANI MUNICIPALITY(2023-03)Breastfeeding is an unequalled way of providing ideal food for the healthy growth and development of infants and globally, the public health recommendation is that infants should be exclusively breastfed for the first six months of life to achieve this. The benefits of exclusive breastfeeding for both mother and child are universally acknowledged by health providers, global health agencies, and lay people. In Ghana, an estimated 84% of children younger than 2 months are being exclusively breastfed. The purpose was to assess the factors affecting the feeding practices of mothers of nursing mothers among Sunynani Health Centre. A descriptive cross-sectional study design was used to collect data through a quantitative approach. The design was chosen as it focuses on collecting data concerning factors affecting mothers or caregiver knowledge, attitudes and practices on optimal infant feeding practices at one point in time. The target population comprised all breastfeeding mothers or caregivers with infants between ages zero to six months in Zongo communities. The sample size selection will be calculated using the kish and leslie formula. Systematic sampling technique was used to randomly select every third mother in the line awaiting services as it is cheaper and easier to implement. Only 330 mothers were available at the time of the study. Out of these, 15 declined to be included in the study, 4 were unavailable and 11 dropped out of the study. Quantitative data was collected from 300 respondents from Sunyani at the Government Health Centre in October 2022 using questionnaires. A greater proportion of mothers had primary education (28.7%) whereas (16.7%) mothers had secondary education. This could impact on infant feeding practices since most uneducated mothers are less likely to practice the ideal feeding. The Majority of the feeding practices were, 184 (61.3%) infants weighed 3 kilograms or more at birth and 61.4% (113) of them were breastfed or bottle fed with breast milk compared to only 40.0% (20) of 50 (16.7%) low birth weight babies. Birth weight had a significant relationship with infant feeding practices (0.000). More than half of the infants, 226 (75.3%) were born by spontaneous vaginal delivery and comprised the greater percentage 55.3% (125) of all breastfed babies than those born by induced vaginal delivery and caesarean section combined. Majority of respondents, 108 (36%) attributed bottle feeding to lack of enough breast milk and 66.7% (72) practiced bottle feeding with cow's or formula milk. The study concluded that not all infants aged zero to six months are exclusively breastfed, social-demographic factors have a significant effect on infant feeding practices and culture is significantly related to infant feeding practices.
- ItemTHE EFFECTS OF COVID 19 ON THE MEAL EXPERIENCE OF RESTAURANTS CUSTOMERS IN SELECTED HOTELS IN THE VOLTA REGION OF GHANA(2023-03)The purpose of the study was to assess the effects of COVID 19 on the meal experience of restaurants customers in selected Hotels in the Volta Region of Ghana. Quantitative approach was used. The stud y utilized explanatory research design. The population of the stud y was made up of restaurants customers in selected Hotels in the Volta Region of Ghana. The total population was 167 respondents. Conveniences’ sampling technique was used to select all the 167 respondents. A sample size of 167 respondents was used to collect quantitative data. The instrument used for this research was questionnaire. Descriptive statistics were used to analyse data responses from the questionnaire. The study demonstrated that majority of the customers confirmed that after eating at the restaurant they had a positive experience before the COVID 19 pandemic. The study concluded that the customers had a positive experience dining outside home. The study results revealed that 63% of the respondents agreed that hands are properly washed with soap under running water. Moreover, 60.9% of the respondents agreed that caterers wear clean and proper uniforms. Also, 73.9% agreed that hand washing bowls are stocked with soap. The factors that influence the decision of patrons to dine at selected restaurants were ranked as cultural familiarity (mean score of 4.00), hygiene and cleanliness (mean score of 3.90), cleanliness of restrooms and atmosphere (mean score of 3.89), and value for money (mean score of 3.86). The study concluded that, it is critical to analyse the many aspects that may help consumers regain their desire to visit restaurants under these conditions. The study recommended that, the Government of Ghana through the Municipal Assembly should periodically inspect the premises of the restaurants operators to ensure that the eating places are neat and free from any unhygienic materials that can cause epidemic like COVID-19, cholera etc.