Effects Of Hygiene Practices In The Operation Of Restaurants And Hotels
Aims and Objectives
The Effects of Hygiene practices in the operation of Restaurants and Hotels in the Kumbungu District of the Northern Region (Tamale).
Specifically, the study will find out:
- Identify which items/dimensions restaurant customers perceive as important when they evaluate a restaurant’s or Hotel cleanliness.
- To examine the knowledge level of Restaurants and Hotel workers on Hygienic Practice
- Identify the importance of cleanliness in restaurant customers’ evaluations of service quality.
- To examine the level of Hygienic Practice Restaurants and Hotel workers ensure.
Research Questions
- What items/dimensions restaurant customers perceive as important when they evaluate a restaurant’s cleanliness?
- What is the knowledge level of Restaurants and Hotel workers on Hygienic Practice?
- What are the importance of hygienic practice in restaurants and customers’ evaluations of service quality?
- What level of hygienic practice do Restaurants and Hotel carry out?
Chapter One
1.0 INTRODUCTION:
This chapter introduces the Effects Of Hygiene Practices In The Operation Of Restaurants And Hotels and its relevance, states the research problems, research questions, and objectives, provides a background of the study, and should also include the research hypothesis [INTRO89941]…
Chapter Two: Literature Review
2.0 INTRODUCTION:
This chapter provides the background and context of the research problems, reviews the existing literature on the Effects Of Hygiene Practices In The Operation Of Restaurants And Hotels, and acknowledges the contributions of scholars who have previously conducted similar research [REV89941] …
Table of Content
ABSTRACT
CHAPTER ONE
INTRODUCTION
1.1 Background of the Study
1.2 Problem Statement
1.3 Main Objective
1.3.1 Specific Objectives
1.4 Research Questions
1.5 Significance of the Study
1.6 Limitation of the Study
1.7 Definition of Terms
1.8 Organization of the Study
CHAPTER TWO
LITERATURE REVIEW
2.0 Background
2.1. Background of Hospitality and Food-Service Industry
2.2 Effective Cleaning Procedures
2.3 Previous Research
2.4 Hospitals
2.5 Hospitality Industry
2.6 Personal Hygiene
2.7 Concept of Food Safety in Restaurant and Hotels
2.8 Foodborne Diseases
2.9 Causes of Foodborne Diseases
2.10 Food Safety Measures
2.11 Regulation and Enforcement of Food Safety Laws
2.12 Food Safety Knowledge of Restaurants and Hotel Workers
2.13 Attitude of restaurants and hotel Workers towards Food Safety
2.14 Food Safety Practices of restaurants Workers
2.15 Disparities between Food Safety Knowledge and Food Handling Practices
2.16 Theories of Food Safety
2.17 Theory of Planned Behaviour
2.18 The Social Cognitive Theory
2.19 The Health Belief Model
2.20 Conceptual Framework for the Study
2.24 Summary
CHAPTER THREE
METHODOLOGY
3.0 Introduction
3.1 Research Design
3.3 Target Population
3.4 Sample Size
3.5 Sampling Procedure
3.6 Data Collection Instruments
3.7 Data Analysis and Reporting
3.8 Ethical Considerations
3.9 Profile of the Study
CHAPTER FOUR
RESULTS AND DISCUSSION
4.1 Demographics
4.2 Identify which items/dimensions restaurant customers perceive as important when they evaluate a restaurant’s or Hotel cleanliness.
4.3 To Examine the Knowledge Level of Restaurants and Hotel Workers on Hygienic Practice.
4.4 Identify the importance of cleanliness in restaurant customers’ evaluations of service quality.
4.5 To Examine the Level of Hygienic Practice Restaurants and Hotel Workers Ensure.
CHAPTER FIVE
SUMMARY, CONCLUSIONS AND RECOMMENDATIONS
5.1 Introduction
5.2 Summary of Findings
5.3 Conclusions
5.4 Recommendations
REFERENCES
APPENDIX