Assessing the Effect of Dawadawa Stored Under Different Temperature Regimes in Cooking
Adelaide G. Mensah-Kufuor
Issue:
Volume 1, Issue 1, December 2017
Pages:
1-10
Received:
28 March 2016
Accepted:
20 April 2016
Published:
26 May 2016
DOI:
10.11648/j.ijhtm.20170101.11
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Abstract: Most Africans in general and Ghanaians to be specific have ignored their healthy and nutritious local meals and additives for foreign ones. These have become a major worry to many health practitioners and nutritionists. The research therefore considers the intricacies of understanding the various storage effects of Dawadawa in effective cooking. Exploratory research design was employed in this study to investigate consumer preferences for the different recipes for Dawadawa. This allowed the comparison of the dishes which gave additional explanation compared to the analysis t the analysis based only on individual dishes. Two samples of Dawadawa, 25g of each, were used to prepare and cook the Dafaduka, a one pot rice dish and Ayoyo Soup in order to ascertain consumers’ preference of the flavour and taste of the Dawadawa samples. A panel of 30 HCIM students sampled the dishes for aroma, taste and overall acceptability and stated their response on a sensory evaluation form. The comparison of the two Dawadawa samples for Dafaduka and Ayoyo as certains that whole fresh Dawadawa under room temperature is most preferred by consumers when used for Ayoyo soup than whole fresh Dawadawa refrigerated or room temperatured and used for Dafaduka. Again, the study establishes that refrigerated Soyabean Dawadawa is preferred when used for Dafaduka than the refrigerated or room temperature Soyabean Dawadawa used for Ayoyo soup.
Abstract: Most Africans in general and Ghanaians to be specific have ignored their healthy and nutritious local meals and additives for foreign ones. These have become a major worry to many health practitioners and nutritionists. The research therefore considers the intricacies of understanding the various storage effects of Dawadawa in effective cooking. Ex...
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Sanitation in Accra Technical University Hostel and Its Environs: A Case Study of Accra Technical University Old Hostel
Adelaide Grace Mensah-Kufuor,
Goddey Paul Gablah
Issue:
Volume 1, Issue 1, December 2017
Pages:
11-22
Received:
12 March 2017
Accepted:
27 March 2017
Published:
9 May 2017
DOI:
10.11648/j.ijhtm.20170101.12
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Abstract: Sanitation and hygiene are among the powerful drives of human development as they affect quality of life at many levels including improved health and economic status. Until proper hygiene is consistently practiced everywhere, the desired impacts of improved sanitation and hygiene in terms of health benefits cannot be realized. The purpose of this study is to identify and analyse factors which lead to better sanitation management and minimise ill health costs of students and staff of the University. Three sets of questionnaires were designed for the Hostel Manager, housekeeping staff and the students. Convenience and judgmental sampling was used to select housekeeping and student respondents respectively. The study revealed that absenteeism of labourers, lack of water, working and cleaning materials and refuse disposal were the factors which contribute to sanitation problems. The implementation of good hygiene and sanitation practices were indicators of cleaning of sleeping and bathroom and the environs in general. In addition, sanitation programs management had been put in place by management to check unhygienic practices, and students were encouraged to practice personal, food and environmental hygiene. It is recommended that Accra Technical University should look at any sanitation situation as a challenge to prevent health related problems; water reservoirs should be made available and positioned at all vantage points for the cleaning staff to clean the environs on a daily basis. Again, cleaning of the environs should be a total responsibility of all stakeholders of the institution and not only the cleaners and all should endeavour to practice all forms of hygiene to achieve a healthy sanitation status.
Abstract: Sanitation and hygiene are among the powerful drives of human development as they affect quality of life at many levels including improved health and economic status. Until proper hygiene is consistently practiced everywhere, the desired impacts of improved sanitation and hygiene in terms of health benefits cannot be realized. The purpose of this s...
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Assessing Frontline Staff Performance of Service Delivery in Some Selected Hotels in Accra Metropolis
Adelaide Grace Mensah-Kufuor,
Vida Doku
Issue:
Volume 1, Issue 1, December 2017
Pages:
23-31
Received:
29 October 2016
Accepted:
16 March 2017
Published:
25 May 2017
DOI:
10.11648/j.ijhtm.20170101.13
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Abstract: The need of the Customer satisfaction means that how the customer perceives service delivery. Customer satisfaction will be a function of service that performance relative to the customer expectation. For this reason, it is important to understand how customer expectation is formed in order to identify the factors of service satisfaction in the hotel industry. There are views from different customers with different expectations, on their knowledge base of a product or service. This can be implied that a customer may estimate what the service performance will be or may think what the performance ought to be. If the service performance meets or exceeds customers’ expectation, the customers will be satisfied. The objective of the study were to assess the performance of frontline staff in the hotel industry. With a sample size of seventy five (75) picked at random from five (5) selected hotels with their grading ranging from two-star and three-star and the people interviewed being management staff, frontline staff and guest. The study used questionnaires for data collection and the Statistical Package for Social Sciences (SPSS) for analysis of the data. The findings indicate that “Quality services” is the highest ranking among other service dimensions which the hotel customers expect. This signifies that the hotel customers are concerned with a standard of service that should be provided equivalently within the industry. Regarding the service expectation dimensions, inferential analyses show that there are significant differences among hotel customers, who have different patterns of visit, age ranges, and levels of income. The managerial implications are drawn from this study for two and three hotels, and policy-makers.
Abstract: The need of the Customer satisfaction means that how the customer perceives service delivery. Customer satisfaction will be a function of service that performance relative to the customer expectation. For this reason, it is important to understand how customer expectation is formed in order to identify the factors of service satisfaction in the hot...
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