http://41.74.91.244:8080/handle/123456789/776 Sun, 19 Apr 2026 23:11:25 GMT 2026-04-19T23:11:25Z http://41.74.91.244:8080/handle/123456789/4605 Assessing the effects of employee motivation on hotels performance, a case study of selected hotels in the Sagnarigu district of the northern region Iddrisu, I.N. The motivation of employees, whether professional, skilled or unskilled, is a major issue in all Hospitality organizations. Employee motivation is a big challenge facing businesses today. The fundamental question to address is what exactly to do, to motivate employees to do their job the way it is supposed to be done and enjoy it too. The objective of this study was to find out the effects motivation has on the performance of employees in the hotel industry. The quantitative research design was used for the study. The main data for the study was primary data which was gathered in the selected hotels under study using structured questionnaires. A convenient sampling method was used to select 144 respondents comprising of 24 management staff (employers) and 120 employees of the eight hotels used in the study. The study results indicated that motivating staff of an organisation should not be centered on only management decision. The study revealed empathy, recognition, promotion and gifts as a promotional technique used by the hotel industry. It was interesting to note that motivation can influence employees’ performance or output and this was affirmed by both employers and employees with 100% responding confidently to it in the questionnaire. It is recommended to management that, salaries/wages, gifts and bonuses in the industry should be improved upon as employees believe this is one of the factors which affect their performance most. The attitude of employees to motivational strategies proved employees responded positively to factors of motivation to increase output and the relationship between employers and employees motivational impact with output revealed productivity increases when workers in the hotels are motivated. In conclusion, the study affirms that productivity surely increases if workers in the hotels are motivated by management. A Dissertation in the Department of HOSPITALITY AND TOURISM EDUCATION, Faculty of VOCATIONAL/TECHNICAL EDUCATION, submitted to the School of Graduate Studies, University of Education, Winneba, in partial fulfilment of the requirements for award of the Master of Technology (Hospitality and Tourism) degree Wed, 01 Jun 2016 00:00:00 GMT http://41.74.91.244:8080/handle/123456789/4605 2016-06-01T00:00:00Z http://41.74.91.244:8080/handle/123456789/4601 Assessing the food habits of expectant mothers and the impact on the mothers and their babies- case of Mampong Municipal of Ashanti region – Ghana Amankwah, S. The study assessed the various food habits of expectant mothers, the factors that influence the formation of food habits and the impact on the mothers and the babies in Mampong Municipality in the Ashanti Region of Ghana. Simple random sampling was used to select seven health centers in the municipality. A total of 100 randomly selected expectant mothers served as the subjects for the study. The major instrument used was questionnaire while observation schedule served as supplementary instrument. For the analysis of data, Statistical Package for Social Sciences (SPSS) version 16.0 and analysis toolpak for Microsoft excel were used. These included simple percentages, frequency counts, and charts. The key finding of the study were that expectant mothers have various food habits in which 15 (15%) said they have good food habits and eight five (85) (85%) said they have bad food habit that influence the food they eat. There are factors that influence the formation of the food habits of the expectant mothers which are Religious/Cultural twenty-six (26) (26%), Socio-economic thirty-two (32) (32%), Education and mass media twenty-three (23) (23%) and Peer influence nineteen (19) (19%). Most of these mothers’ meals for the day do not have all the food nutrients in their right proportions. This is because the type of food habits they have do not allow them to get all the food nutrients in the meals they take during the day. These habits result in some nutritional impacts on the mothers which are; Loss of appetite twenty-two (22) (22%), Complications thirty-three (35) (35%), Diseases twentyfour (24) (24%) and Death nineteen (19) (19%); Deformity twenty (20) (20%), low birth weight twenty-two (22) (22%), heart diseases thirty (30) (30%), and mental retardation in the babies. These nutritional impacts can be avoided when the mothers are taught how to include all the food nutrients in their meals. All stakeholders of health, the government, nongovernmental organisations and private firms should come to the aid of the health centers with grants and donations to provide computers, relevant books and other materials to enhance effective teaching of food nutrition and health to the expectant mothers. A Dissertation in the Department of HOSPITALITY AND TOURISM, Faculty of VOCATIONAL EDUCATION submitted to the School of Research and Graduate Studies, University of Education, Winneba- Kumasi campus in partial fulfillment of the requirements for the award of the Degree of Masters of Technology in Catering and Hospitality. Fri, 01 Sep 2017 00:00:00 GMT http://41.74.91.244:8080/handle/123456789/4601 2017-09-01T00:00:00Z http://41.74.91.244:8080/handle/123456789/4591 Awareness of food labelling information and its use in purchasing of pre-packaged food products among consumers a case study of the Atwima Nwabiagya district Amponsah, D.O. A Dissertation in the Department of HOSPITALITY AND TOURISM EDUCATION, Faculty of VOCATIONAL EDUCATION, submitted to the School of Graduate Studies, University of Education, Winneba, in partial fulfilment of the requirements for award of the Master of Technology (Catering and Hospitality) degree The practice of reading and using food labelling information in purchasing pre-packaged food is very important. Unfortunately, in most communities in Ghana, people are not used to reading pre-packaged food labels. The study aimed at creating awareness of prepackaged food labelling among consumers. The objectives of the study were to determine awareness level of consumers of pre-packaged food labelling information; identify the effect of the food labelling information in purchasing pre-packaged foods; and assess the challenges consumers encounter in reading and understanding food labels on pre-packaged foods. The study adopted the mixed-method design. Simple random sampling technique was used to sample 276 consumers. Data was gathered using questionnaire and interviews. The study revealed that most of the consumers were aware of food labelling information on pre-packaged foods by reading the list of ingredients on food packages 94.7%, reading the expiration dates on food packages 95.7%. Reading and looking out for the country of origin on food package 72.8%, reading the food storage and handling instructions on food packages 85.0%, and reading and checking the organic seal/certification on food packages 80.1%. The study further found that price, manufacturing date, and appearance of the prepackaged food had effect on the purchasing decisions of consumers. It appeared from the study that level of education of consumers, lack of understanding of food labels, uncertainty about accuracy of information and lack of interest in the information on the food labels affected consumers‘ ability to read the food labels. Based on this, conclusions were made that food labelling is very important because it informs consumers on the contents of the food they are purchasing and it was recommended that manufacturers of food items should ensure that the lists of ingredients or contents of the food are written on the food labels. Also, consumers should check the manufacturing date (best before, expiry date) of food items before they buy them. Sat, 01 Sep 2018 00:00:00 GMT http://41.74.91.244:8080/handle/123456789/4591 2018-09-01T00:00:00Z http://41.74.91.244:8080/handle/123456789/4587 Comparative study of the hygienic knowledge and practices between urban and rural food vendors at lorry parks in the Volta region Segbedzi, M. The risk of food getting contaminated depends largely on the health status of the food handlers, their personal hygiene, knowledge and practice of food hygiene. To this effect the aim of the study was to evaluate the hygienic knowledge and practices between urban and rural food vendors at lorry parks. The objectives of the study is to evaluate the hygienic knowledge level of food vendors at the lorry parks, assess the level of hygienic practices among food vendors at the lorry parks and determine the ways of improving the hygienic knowledge and practices of food vendors at the lorry parks. A descriptive crosssectional study was used to evaluate the hygienic knowledge and practices between urban and rural food vendors at lorry parks. Two hundred and sixty (260) food vendors were randomly selected for the study, comprising one hundred and thirty (130) food vendors at Ho market (Urban) and one hundred and thirty (130) food vendors at Sogakope (Rural) lorry parks in the Volta Region. A self-designed structured questionnaire was used to collect data from 260 food vendors. Data collected through various methods were inputted, processed and analysed by using IBM SPSS-20.0 Statistics. The study found that majority of urban (72.0%) food vendors have knowledge on how to store leftover food to avoid food poisoning as compared to the rural (32.6%) food vendors. The study affirmed that 15.2% of the urban and 4.1% of the rural food vendors ensure proper food hygienic practices by washing utensil in hot water. Based on this it was concluded the urban food vendors demonstrated good knowledge on hygienic than rural food vendors, but low in hygienic practices. It was recommended that safety and hygienic inspectors at Ho municipality should advice the vendors on using hot water for utensils and hand-washing. Regular inspections should be carried out in order to improve the knowledge level and hygienic practices of the food vendors and funding on Environmental Health activities. A Dissertation in the Department of HOSPITALITY AND TOURISM EDUCATION, Faculty of VOCATIONAL EDUCATION, submitted to the School of Graduate Studies, University of Education, Winneba, and in partial fulfillment of requirement for the award of the Master of Technology (Catering and Hospitality) degree. Thu, 01 Dec 2016 00:00:00 GMT http://41.74.91.244:8080/handle/123456789/4587 2016-12-01T00:00:00Z