http://hdl.handle.net/123456789/1017 Thu, 12 Mar 2026 05:33:16 GMT 2026-03-12T05:33:16Z http://hdl.handle.net/123456789/12196 Analysing Consumers’ Food Choices: A Study of Restaurants in Takoradi Boison, Grace Aba Individual food choices are complex and dynamic, varying depending on the context. To understand these complexities, a context-specific study was conducted to analyse food choices among restaurant consumers in Takoradi, Ghana. The study utilized a cross-sectional research design based on the positivist paradigm of social science research and a multi-stage sampling procedure. A total of 519 restaurant consumers were interviewed from October 27th to November 29th, 2021, to collect data on their food choices and the factors that affect them. The data was processed and analysed using IBM SPSS Statistic version 27. The analysis included descriptive statistics such as frequencies and pie charts, inferential statistics such as the Chi-square Test of Independence, Independent Samples T-Test, One Way Analysis of Variance (ANOVA), Binary Logistic Regression Analysis, and Exploratory Factor Analysis (EFA). The results showed that the main reason for eating out was for family and friends’ gatherings and that cleanliness was the main criterion for choosing a restaurant, although this varied by restaurants and respondents. The results also showed that sensory and physiological factors were the main reasons for food choices and that chicken and rice were the most popular main dishes and accompaniments eaten, respectively. Moreover, the results indicated that respondents' knowledge, mood/emotion, and access were significant predictors of food choices. It is recommended that restaurant operators should target the family and friends’ market and provide nutritional information on their dishes. xv, 290p:, ill. Wed, 01 Nov 2023 00:00:00 GMT http://hdl.handle.net/123456789/12196 2023-11-01T00:00:00Z http://hdl.handle.net/123456789/11827 Tourism Destination Governance In Afadzato South District Of Ghana DOKU, SPENCER Tourism destination governance is pivotal for managing diverse interests by involving multiple stakeholders. This study employs a qualitative single-case approach to evaluate tourism destination governance in the Afadzato South District. Data were collected from 21 participants, comprising 7 public and 14 private sector representatives, between April 20th and May 2, 2021, using thematic analysis. The study classifies actors into state and non-state actors. State actors primarily assume supervisory roles within a hierarchical structure, contributing to peace and stability. Non-state actors engage in resource identification, attraction development, and visitor management. The significance of Regulation L.I. 2393 is also examined. Collaboration among actors is categorized into four types, emphasizing the importance of collaboration both as individual units and as businesses. Power relations reveal legitimate power for state actors, land ownership for certain community members, and the power of traditional and cultural values in cultural preservation and conservation. The challenges in governance include stakeholder misunderstandings of tourism, weak and undefined structures, collaboration issues, inadequate road access, land disputes, environmental degradation, cultural preservation, and deficits in social capital. The study recommends that state actors adopt a more inclusive, bottom-up approach, reduce the use of excessive legislative powers, and strengthen collaborations. The community is encouraged to adhere to traditional and cultural values to preserve their unique culture and environmental resources to help distinguish the destination. xv,194p:, ill. Sat, 01 Jun 2024 00:00:00 GMT http://hdl.handle.net/123456789/11827 2024-06-01T00:00:00Z http://hdl.handle.net/123456789/11502 Expectations, experiences and career intentions of hospitality and tourism interns in technical Universities of Ghana Wireko-Gyebi, Sampson Globally, internships play a critical role in hospitality and tourism education. The main objective of this study was to assess the pre-internship activities, expectations, experiences, career intentions of hospitality interns and also to develop a structural model to examine the casual relationship among these constructs. The Expectation-Disconfirmation Theory was adopted to guide study. 684 questionnaires were administered on hospitality interns in eight technical universities in Ghana who were sampled using the simple random technique. Descriptive and inferential statistics were employed to analyse the data. AMOS v. 26 was used for the structural equation modelling. Results from the study show that technical universities organise orientation for students and allowed them to participate in on-campus practical training before the internship exercise. Further, it was observed that students mostly sourced for placements themselves. The study revealed that skills development, career path exploration and compensation constitute interns’ expectation. Also, experiences derived by interns from internship included skills development, career path and compensation. Five factors (individual factors, supervisor-task clarity, co-worker support, work environment and compensation) influenced internship experiences of interns. Majority of the interns intend pursuing hospitality and tourism careers. Results show that all nine hypotheses were significant. The study recommends that technical universities take steps to scout for placements for students. Management of facilities offering their premises for internship should provide a good working environment for interns and also provide financial support for interns. xvi, 330p;, ill. Sun, 01 Jan 2023 00:00:00 GMT http://hdl.handle.net/123456789/11502 2023-01-01T00:00:00Z http://hdl.handle.net/123456789/11326 Occupational safety and health in hotel and restaurant kitchens in Accra Moreaux, Susana Ohenewa 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. xviii, 300p,; ill. Thu, 01 Dec 2022 00:00:00 GMT http://hdl.handle.net/123456789/11326 2022-12-01T00:00:00Z