Effects Of Hygiene Practices In The Operation Of Restaurants And Hotels

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This study on the Effects Of Hygiene Practices In The Operation Of Restaurants And Hotels is relevant for students in Food and Nutrition
Hotel and Tourism Management
Hotel Management and other related fields.

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?

Project Info Table of Content Reviews

Page:97 Pages

Word:23,051 Words

Chapter:1 – 5 Chapters

Type:Project Material

Format:PDF/DOC

Delivery Time: Instant Download

Title: 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

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Chicago

“Effects Of Hygiene Practices In The Operation Of Restaurants And Hotels.” UniProjects, Accessed September 21, 2024. https://uniprojects.net/project-materials/effects-of-hygiene-practices-in-the-operation-of-restaurants-and-hotels/

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Hygiene Practices, Restaurants, Hotels, Hygiene, Hotel, Restaurant