Effects Of Hygiene Practices In The Operation Of Restaurants And Hotels

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