THE EFFECTS OF COVID 19 ON THE MEAL EXPERIENCE OF RESTAURANTS CUSTOMERS IN SELECTED HOTELS IN THE VOLTA REGION OF GHANA
THE EFFECTS OF COVID 19 ON THE MEAL EXPERIENCE OF RESTAURANTS CUSTOMERS IN SELECTED HOTELS IN THE VOLTA REGION OF GHANA
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Date
2023-03
Authors
GIFTY SIAWAA MORKLI
7201180018
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Abstract
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.