Browsing by Author "Senya, E. K."

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    Assessing service quality and customer satisfaction in Ghana’s Hotel Industry: A case study of engineering guest house–KNUST
    (Journal of Tourism, Hospitality and Sports, 2020) Asirifi, G. H.; Senya, E. K.
    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 industry, with Engineering Guest House (EGH) of Kwame Nkrumah University of Science and Technology (KNUST). Methods: In pursuit of the stated objective, descriptive cross-sectional survey was adopted as the research design for this study. Data was sourced from both primary and secondary sources. Structured questionnaires which was the main research instrument was used to elicit information from the participants which comprised mainly of customers of EGH-KNUST who have been patronizing the services of the said entity over 2 years. ANOVA and t-statistics were used to test the hypothesis while regression analysis was used to analyzed the data. Results: The findings showed an R2 value of 0.762 which reveals that service quality (using the SERVQUAL components) accounted for 76.2% of the variation in customer satisfaction. The f-statistics of 32.318 reveals that the model is statistically significant at 0.05 significant level. Conclusion: It was concluded that there was a significant relationship between service quality and customer satisfaction at EGH-KNUST, hence the guest house should continue to investigate precisely what guests want and develop innovative ways to meeting guests’ expectation.
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    Production and acceptability of tit-bits made from wheat and tiger nut flour blends.
    (. International Journal of Academic and Applied Research, 2021) Senya, E. K.; Kwaatemaa, F.; Sitsofe, K. R
    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 ‘ABC’ contained only 100% wheat flour, DEF 80% wheat flour and 20% tigernut flour and GHI 50% wheat flour and 50% tigernut flour. Proximate composition and sensory properties of the product were carried out. The results of the proximate composition shows an increasing level of Moisture 3.33 13.38, ash 0.19 0.34, crude protein 8.01 14.16, crude fat 29.79 37.03 and carbohydrates 40.38 52.89. Sensory evaluation showed that acceptable Tidbit with qualities similar to 100% wheat. Data were subjected to analysis of variance (ANOVA) and means were separated by least significant different (LSD) procedure, using the statistical package for social sciences (SPSS) version 20.0. Tidbit could be produced with 20% tiger nut flour replacement. Again, the result obtained indicated that pastries made from tiger-nut flour has good nutritional profile with protein, fat, carbohydrate and other nutrients comparable with that of cookies made from wheat flour. Tidbits Sample GHI (80% WF: 20% TNF) was most preferred. The result for tidbits showed no significant difference (P<0.05) in all the samples, substitutions up to 20% were generally acceptable for tidbits K