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Browsing Department of Hotel Catering & Institutional Management (HCIM) by Issue Date

Browsing Department of Hotel Catering & Institutional Management (HCIM) by Issue Date

Now showing items 1-12 of 12

Assessing frontline staff performance of service delivery in some selected hotels in Accra Metropolis.

Mensah-Kufuor, A. G.; Doku, V. (International Journal of Hospitality & Tourism Management, 2017)

The need of the Customer satisfaction means that how the customer perceives service delivery. Customer satisfaction will be a function of service that performance relative to the customer expectation. For this reason, it ...
Sanitation in Accra Technical University hostel and its environs: A case study of Accra Technical University old hostel.

Mensah-Kufuor, A. G.; Gablah, G. P. (International Journal of Hospitality & Tourism Management, 2017)

Sanitation and hygiene are among the powerful drives of human development as they affect quality of life at many levels including improved health and economic status. Until proper hygiene is consistently practiced everywhere, ...
Quality foodservice delivery in hospitals (inpatients’ perspective): A Case of Korle-Bu Teaching Hospital, Greater Accra–Ghana.

Mensah, E. E.; Adonu, R. E.; Ametepe, G. S. (ADRRI Journal of Agriculture and Food Sciences, 2017)

With health care industry competition on the rise, many hospital foodservice operations are looking for ways to improve patient satisfaction. It is against this background that this study ...
Assessing the effect of dawadawa stored under different temperature regimes in cooking.

Mensah-Kufuor, A. G. (International Journal of Hospitality & Tourism Management,, 2017)

Most Africans in general and Ghanaians to be specific have ignored their healthy and nutritious local meals and additives for foreign ones. These have become a major worry to many health practitioners and nutritionists. ...
Knowledge and practices of Hygiene of Fresh-Cut Fruit Vendors - A case study of New Juaben Municipality in the Eastern Region of Ghana.

Owusu, J.; Nartey, E.; Gamor, E.; Mensah, E. E. (International Journal of Technology and Management Research, 2017)

In recent times, many people prefer to purchase fruits which have undergone minimal processing probably due to lack of time and convenience. Fresh-cutfruits are ready-to-eat food, butcan be a source of ...
Assessment of Knowledge and Practices of Food Hygiene and Safety of Caterers in Senior High Schools in Ghana: A Case Study of Two Senior High Schools in Koforidua.

Nartey, E.; Owusu, J.; Gamor, E.; Mensah, E. E. (ADRRI Journal of Agriculture and Food Sciences, 2017)

With health care industry competition on the rise, many hospital foodservice operations are looking for ways to improve patient satisfaction. It is against this background that this study evaluated the foodservice quality ...
Legal regulation of alcohol sale in retail sectors of hospitality industry in Accra.

Mensah-Kufuor, A. G. (International Journal of Hospitality & Tourism Management, 2018)

This research examines the legal regulations governing the sale of alcohol in retail sectors of the Hospitality Industry in Accra, Ghana. The objectives of the study were to find out whether there are laws governing the ...
Hygiene and food safety practices of traditional caterers: A case study of Kantamanto Market in Accra, Ghana.

Baisie, M..; Torson, S.; Commey, V (ADRRI Journal of Agriculture and Food Sciences, 2019)

The study aimed at the activities of traditional caterers and how it affects the food safety of their customers. The population was ‘chopbar’ operators (traditional caterers) and customers at the Kantamanto Market in ...
Assessing service quality and customer satisfaction in Ghana’s Hotel Industry: A case study of engineering guest house–KNUST

Asirifi, G. H.; Senya, E. K. (Journal of Tourism, Hospitality and Sports, 2020)

Background: It has been generally observed that service quality plays a very instrumental role in customer satisfaction. This study therefore, examined the impact of service quality on customer satisfaction in Ghana’s hotel ...
Exploring the product development in beetroot for production purposes.

Graham, L. D. (Researchjournali’s Journal of Agriculture, 2020)

Beetroot (Beta vulgaris) is usually consumed for its medical properties, mainly as antioxidant and immune boosting. Fifty (50) conveniently randomly selected students and staff of Accra Technical University were chosen on ...
Knowledge, attitude and practices (KAP) of foodservice providers, and microbial quality on food served in Kumasi.

Gyebi, B. E. A.; Annan, R. A.; Apprey, C.; Asamoah-Boakye, O.; Asare, C. Y. (Journal of Foodservice Business Research, 2020)

Background Poor Knowledge, Attitude, and Practices (KAP) of food safety and hygiene by foodservice providers lead to food contamination and pose health threats to consumers. This study assessed the KAP on food safety ...
Production and acceptability of tit-bits made from wheat and tiger nut flour blends.

Senya, E. K.; Kwaatemaa, F.; Sitsofe, K. R (. International Journal of Academic and Applied Research, 2021)

The study sought to produce tidbits from a blend of wheat and tigernut flour at varying proportions 100:0, 80:20, and 50:50. Three different samples were produced and a three digit code was assigned to the products. Product ...

Browsing Department of Hotel Catering & Institutional Management (HCIM) by Issue Date

Browsing Department of Hotel Catering & Institutional Management (HCIM) by Issue Date

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