Effects Of Hygiene Practices In The Operation Of Restaurants And Hotels
This research work on “Effects Of Hygiene Practices In The Operation Of Restaurants And Hotels” is available in PDF/DOC. Click the below button to request or download the complete material
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.
- 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?
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
A 150–300 word synopsis of the main objectives, methods, findings, and conclusions of the Effects Of Hygiene Practices In The Operation Of Restaurants And Hotels should be included in the abstract.
Every chapter, section, and subsection in the research work should be listed in the Table of Contents, including the page numbers that correspond to each one.
The background, research question or hypothesis, and objective or aim of the Effects Of Hygiene Practices In The Operation Of Restaurants And Hotels should all be presented in the introduction, which is the first section.
A survey of previously conducted research on Effects Of Hygiene Practices In The Operation Of Restaurants And Hotels should be included in the literature review, together with an overview of the main conclusions, a list of any gaps, and an introduction to the current study.
The conclusion part should address the implications of the study, provide an answer to the research question and summarize the key findings.
The reference of Effects Of Hygiene Practices In The Operation Of Restaurants And Hotels, which should be formatted following a particular citation style (such as APA, MLA, or Chicago), is a list of all the sources cited in the title.
Other important sections of the Effects Of Hygiene Practices In The Operation Of Restaurants And Hotels should include the Title page, Dedication, Acknowledgments, Methodology, Results, Discussion, Appendices, Glossary, or Abbreviations List where applicable.