ABSTRACT The purpose of the study was to assess customer satisfaction and profitability in hospitality industry (hospital facility) in Accra, case of Korle Bu Teaching Hospital in Greater Accra. The researcher used descriptive survey design for the study. Quantitative research approach was used. The total population of the respondents is one hundred and fifty (150). The purposive sampling technique will be used to select all the 150 respondents for the study (22 hospital staffs and 128 ...
ABSTRACT In developing countries like Ghana, the need for highly nutritious yet readily available and less expensive food is important. The purpose of the study was to develop a more fortified cassava starch biscuit with the introduction of a protein based ingredient in addition to the existing “Agbozume Biscuit. Cassava starch with coconut and soya bean were prepared by using process flow to come out with a suitable improved product. Sensory Evaluation of the biscuit was conducted by 90 ...
ABSTRACT In developing countries like Ghana, the need for highly nutritious yet readily available and less expensive food is important. The purpose of the study was to develop a more fortified cassava starch biscuit with the introduction of a protein based ingredient in addition to the existing “Agbozume Biscuit. Cassava starch with coconut and soya bean were prepared by using process flow to come out with a suitable improved product. Sensory Evaluation of the biscuit was conducted ...
ABSTRACT For good health status of mother and child it is important that mother takes proper diet during lactating. It is only possible if the mother has proper knowledge about nutrition. In developing countries where resources and knowledge are limited more responsibility lies on the health personnel but more importantly on the mother. The general objective of the study was to explore the nutritional knowledge and dietary habit of lactating mothers in Kumasi municipality. The targeted parti...
ABSTRACT A study was conducted to determine the substitution potential of sheabutter in pastry making. Cake, bread and pie were prepared using different proportions of sheabutter to margarine. Sensory analysis was conducted using a scale of one (1) to five (5). Cakes prepared with equal proportions of sheabutter and margarine were most preferred and recommended for patronage. Bread and cake prepared with equal proportions of sheabutter and margarine were very sensitive to raising age...
ABSTRACT This collective case study on the effect of hygiene practices on the operations of hospitality businesses in the Nandom District had premised that the sub-sector faced a myriad of hygiene and sanitation problems requiring empirical investigation. Qualitative and quantitative information gathering techniques were employed to collect primary data from 30 respondents using a semi-structured interview schedule and observation. Results indicated that all 6 businesses were legally reg...
ABSTRACT This study was conducted with the objectives of assessing the kind of meals provided for boarding students in Senior High Schools in Ghana; examining meal preparation patterns and the hygienic practices in the school‘s kitchen and assessing the relationship between meals and the health status of students. The main aim was to provide baseline data on the pertaining food safety practices in boarding schools in Ghana for future improvements. The research covered all the three ye...