Thesis submitted to Department of Hospitality and Tourism Management of the Faculty of Social Sciences, College of Humanities and Legal Studies, University of Cape Coast, in partial fulfilment of the requirements for the award of Doctor of Philosophy degree in Hospitality Management

Abstract

This study assessed occupational safety and health (OSH) of selected restaurant kitchens in Accra. A cross-sectional design, mixed-methods approach and a multi-stage sampling technique were adopted for the study. Data were obtained through structured interviews with 320 kitchen staff, 10 in-depth interviews with managers and observations in 94 facilities between June and August, 2021. The data were analysed using Chi-square Test of Independence, Analytic Hierarchy Process and thematic analysis. The study established that the kitchen staff of hotels and restaurants in Accra encountered five types of hazards namely physical, psychosocial, ergonomic, chemical and biological hazards. These hazards resulted mainly in injuries, illnesses and other health conditions like cuts, burns, headaches and stress. These injuries and illnesses have affected the facilities mostly in terms of cost. Efforts noted on the part of staff to minimize the effects of the prevailing hazards on their lives were mainly the use of personal protective equipment (PPE). However, it was noted that the PPEs were not used appropriately. Management also safeguarded the safety and health of their facilities in the area of electrical safety, staff welfare, fire-fighting and good ventilation/lighting, but not in the areas of risk assessment, OSH training, first aid and provision of PPEs. It is concluded that management and staff played their roles in ensuring safety and health in the restaurant kitchens. However, there were lapses in the execution of the roles. In light of the fact that there were hazards and records of staff injuries and illnesses, it is recommended that Ghana Tourism Authority (GTA) and Ghana Fire Service should continue to sensitize both staff and hotel and restaurant managers on the need to effectively play their roles in ensuring safety given that safety and health is a collective responsibility.