THE EFFECTS OF HYGIENE PRACTICES IN THE OPERATION OF RESTAURANTS AND HOTELS IN THE KUMBUNGU DISTRICT OF THE NORTHERN REGION (TAMALE)
THE EFFECTS OF HYGIENE PRACTICES IN THE OPERATION OF RESTAURANTS AND HOTELS IN THE KUMBUNGU DISTRICT OF THE NORTHERN REGION (TAMALE)
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Date
2022-12
Authors
AMINA SALIFU
7201180032
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Abstract
As more people eat out, both from a managerial and consumer perspective, the significance of restaurant and hotel hygiene and food safety has increased (Foodlink, 2004). The study sought to examine the effects of hygiene practices in the operation of restaurants and hotels in the Kumbungu District of the Northern Region (Tamale). The design employed for this study was quantitative and cross-sectional survey. This design was deemed appropriate for the study because the data gathered represent field conditions only and it is also used when dealing with large numbers. The target population of this study includes employees and customers in the Kumbungu District. The restaurants and hotels were categorised into four major categories namely Best Lodge Hotel, Laiya food complex, Temaya cottage lodge and Haji Sahada restaurant. The restaurants and hotels were subjected to proportionate calculations of 65% to derive the final sample. The questionnaire was administered in quiet open places with minimal distraction and during the day between the hours of 8.00 a.m. and 4.00 p.m. The study found that personal hygiene was a challenge as food safety regulations were not ahead to properly. Arrangement of the cooking area, washing-up area and storage areas were totally different in all the sampled institutions, for instance. Employees of both the hotels and restaurants wash their hands after coughing totaling 90.0%, majority, 95.0% of the employees wash their napkins every day after food preparation, 75.0% do not follow any criteria in selecting food stuffs to use, 90% of the respondents agreed waste time when they collect rubbish, they dispose them immediately. The results of the study indicate that cleanliness is a key consideration for meeting regulations as well as restaurant customers’ standard of quality so restaurant operators and employees should recognize the importance of restaurant cleanliness.