ABSTRACT In the school catering setting, food handlers particularly those in boarding senior high schools are considered the most sensitive group responsible for all forms of contamination resulting in various forms of food-borne illnesses. The purpose of the study was to assess food safety in selected Senior High Schools in the Ho Municipality. Questionnaire and observation checklist were used to gather data on the food safety knowledge and practices of 97 food handlers recruited from boardi...
ABSTRACT The importance of competent human resource to the development of the hospitality industry cannot be under estimated. However, literature and complaints from industry suggest a competency gap between the requirements of industry and the competencies of graduates of higher learning institutions. The main objective of the study was to assess the hospitality management competency requirements of the hospitality industry in Ghana from the perspectives of industry and academia. Employing a...
ABSTRACT Menu design has the potential of influencing restaurant customers‟ food choice (Baiomy & Jones, 2016; Ozdemir & Caliskan, 2015). Although menu design and customers‟ food choice have attracted the attention of both academics and practitioners, the link between these two concepts have rarely been examined in the literature. Additionally, the attributes of menu design have not been clearly identified by previous researchers. This study sought to examine the effects of menu design on...
ABSTRACT Work-family conflict (WFC) is an inter role conflict that arises as a result of incompatible role pressures from the family and work domains. WFC issues have been left out of studies on human resources in the hospitality industry in Ghana. Therefore, this study examined work-family conflict among employees of hotels in the Sekondi-Takoradi Metropolis, Ghana. Questionnaires were used to collect the data from hotel employees in Sekondi-Takoradi. Convenient sampling method was employed ...
ABSTRACT There is an increase in the number of food service establishments operating in the country as there is a emerging demand for food away from home. However, knowledge of customers’ food preference is critical to the sustainability of the industry. The purpose of this study was to assess the food preferences of customers of food service establishments in Ho, Ghana. The study employed the quantitative approach and questionnaire was used to collect primary data from 350 respondents. Res...
ABSTRACT Internship is one of the most effective models of practical learning in Hospitality and Tourism Management (HTM) education. It has become necessary to ensure that graduates are equipped with appropriate practical skills. Furthermore, the combination of theory and practice is viewed as an essential component of a student’s HTM education. However, there is still much debate on the nature of training collaboration that exists among the stakeholders. This thesis investigates stakeholde...