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EXAMINING THE ADOPTION OF SMART TECHNOLOGY IN HOTEL INDUSTRY
ABSTRACT
The adoption of smart technology has revolutionized the global hospitality industry, offering enhanced customer experiences, operational efficiency, and competitive advantages. This study examines the adoption of smart technology in the hotel industry, focusing on its drivers, challenges, and implications for service delivery and customer satisfaction. The research utilizes a mixed-methods approach, combining quantitative surveys with qualitative interviews conducted among hotel managers, staff, and customers in select urban and semi-urban areas. Key findings reveal that the primary drivers of smart technology adoption include customer demand for convenience, the need to streamline operations, and competitive market pressures. However, challenges such as high implementation costs, inadequate technical expertise, and data security concerns hinder widespread adoption.
The study identifies the most commonly adopted smart technologies, including automated check-in systems, smart room controls, AI-driven chatbots, and data analytics tools, and evaluates their impact on operational efficiency and guest satisfaction. Results indicate a significant positive correlation between the use of smart technology and customer satisfaction, particularly in areas such as personalized services and seamless transactions. Additionally, the research highlights the importance of training and capacity building for hotel staff to maximize the benefits of smart technology.
The study concludes by recommending strategic frameworks for integrating smart technology into hotel operations, emphasizing the need for investment in infrastructure, cybersecurity measures, and continuous employee training. These findings provide valuable insights for hotel operators, policymakers, and technology developers aiming to harness the full potential of smart technology to transform the hospitality sector.
CHAPTER ONE
INTRODUCTION
1.1 Background to the Study
The global hotel industry has undergone significant transformations driven by rapid technological advancements. Among these changes, the adoption of smart technology has emerged as a critical factor in enhancing operational efficiency, customer satisfaction, and overall competitiveness. Smart technology encompasses interconnected devices, systems, and applications that utilize data-driven processes to deliver personalized and efficient services (Lee et al., 2020). In recent years, technologies such as artificial intelligence (AI), the Internet of Things (IoT), and big data analytics have been widely integrated into hotel operations, transforming the guest experience and redefining service delivery models.
The increasing demand for personalized and seamless services has led hotels to adopt innovations such as automated check-in systems, smart room controls, voice-activated devices, and AI-driven chatbots (Gretzel et al., 2019). These technologies not only enhance customer experiences but also enable hotels to optimize resource allocation, reduce operational costs, and achieve sustainability goals. However, the pace of adoption varies significantly across regions and hotel categories due to factors such as financial constraints, technical expertise, and consumer readiness.
In Nigeria, the hotel industry is a critical component of the tourism and hospitality sector, contributing significantly to economic growth and employment. However, the adoption of smart technology in Nigerian hotels remains relatively low compared to global trends, largely due to infrastructural and economic challenges (Adeoye & Adeola, 2021). As the demand for technologically advanced services grows among domestic and international travelers, understanding the factors influencing smart technology adoption becomes essential for the industry’s growth and competitiveness.
1.2 Statement of the Problem
Despite the numerous benefits associated with smart technology, its adoption in the hotel industry faces several challenges. Hotels in developing countries like Nigeria encounter barriers such as high implementation costs, limited access to reliable internet infrastructure, and a lack of technical expertise among staff. These challenges hinder the ability of hotels to fully leverage smart technology for enhanced service delivery and operational efficiency (Chukwuma & Okoro, 2020).
Furthermore, there is limited empirical research on the adoption of smart technology in the Nigerian hotel industry, particularly concerning the drivers, barriers, and impacts of this innovation. Without a clear understanding of these factors, hotel operators may struggle to align their technological investments with customer expectations and market demands. This study seeks to bridge this knowledge gap by examining the adoption of smart technology in the hotel industry, focusing on its implications for service delivery, customer satisfaction, and operational performance.
1.3 Objectives of the Study
The main objective of this study is to examine the adoption of smart technology in the hotel industry. The specific objectives are:
To identify the types of smart technologies currently adopted in the hotel industry.
To explore the factors driving the adoption of smart technology in hotels.
To assess the challenges faced by hotels in implementing smart technology.
To evaluate the impact of smart technology on service delivery and customer satisfaction.
To recommend strategies for enhancing the adoption of smart technology in the hotel industry.
1.4 Research Questions
The study aims to address the following research questions:
What types of smart technologies are currently adopted in the hotel industry?
What factors drive the adoption of smart technology in hotels?
What challenges do hotels face in implementing smart technology?
How does smart technology impact service delivery and customer satisfaction?
What strategies can enhance the adoption of smart technology in the hotel industry?
1.5 Significance of the Study
This study is significant for several reasons. First, it contributes to the growing body of knowledge on technology adoption in the hospitality sector, providing insights into the unique challenges and opportunities faced by hotels in Nigeria. Second, the findings will help hotel operators and managers make informed decisions regarding the integration of smart technology into their operations, thereby improving service delivery and customer satisfaction.
Additionally, the study will inform policymakers and stakeholders in the hospitality industry on the infrastructural and regulatory support needed to facilitate technology adoption. By identifying best practices and strategies for overcoming adoption barriers, this research can contribute to the sustainable development of the hotel industry in Nigeria and beyond.
1.6 Scope of the Study
The study focuses on the adoption of smart technology in the hotel industry, with particular attention to hotels operating in urban and semi-urban areas of Nigeria. It examines the types of technologies adopted, the drivers and barriers to adoption, and the impact of these technologies on service delivery and customer satisfaction. The study covers hotel categories ranging from budget to luxury establishments, providing a comprehensive analysis of the industry’s technological landscape.
1.7 Definition of Key Terms
Smart Technology: Interconnected devices, systems, and applications that utilize data-driven processes to deliver efficient and personalized services.
Hotel Industry: The sector of the economy that provides lodging, dining, and other hospitality services to travelers and guests.
Adoption: The process by which an individual or organization begins to use a new technology or innovation.
Service Delivery: The process of providing services to customers, including the quality and efficiency of these services.
Customer Satisfaction: The level of contentment experienced by customers based on the quality of services received.
1.8 Organization of the Study
This study is organized into five chapters. Chapter One introduces the study, including the background, problem statement, objectives, research questions, significance, scope, and definitions of key terms. Chapter Two reviews relevant literature on smart technology adoption in the hotel industry. Chapter Three outlines the research methodology, including the study design, population, sampling techniques, and data collection methods. Chapter Four presents the findings and discussion, while Chapter Five concludes the study with a summary, recommendations, and implications for future research.
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HOTEL MANAGEMENT AND TOURISM PROJECT TOPICS AND MATERIALS
Hotel Management Topics
1. Impact of Digital Marketing Strategies on Hotel Occupancy Rates.
2. Role of Customer Relationship Management in Enhancing Hotel Guest Satisfaction.
3. Employee Training and Its Effect on Service Quality in Hotels.
4. Influence of Online Reviews on Hotel Booking Decisions.
5. Sustainability Practices in Hotel Operations: Challenges and Opportunities.
6. Impact of COVID-19 on Hotel Industry Operations and Recovery Strategies.
7. Comparative Analysis of Budget Hotels and Luxury Hotels: A Case Study.
8. Role of Technology in Enhancing Guest Experience in Hotels.
9. Effect of Menu Engineering on Restaurant Revenue in Hotels.
10. Impact of Cultural Sensitivity on International Hotel Operations.
11. Influence of Hotel Branding on Customer Loyalty.
12. Evaluation of Revenue Management Practices in Hotels.
13. Impact of Work-Life Balance on Employee Retention in Hotels.
14. Role of Artificial Intelligence in Hotel Customer Service Delivery.
15. Guest Expectations vs. Reality: A Study of Hotel Services.
16. Effect of Hotel Location on Business Performance.
17. Role of Loyalty Programs in Enhancing Guest Retention.
18. The Impact of Green Certifications on Hotel Market Performance.
19. Challenges and Opportunities of Boutique Hotels in Emerging Markets.
20. Role of Hotel Ambiance in Creating Memorable Guest Experiences.
Tourism Development Topics
21. Role of Tourism in Promoting Cultural Heritage Preservation.
22. Impact of Ecotourism on Local Community Development.
23. Strategies for Sustainable Tourism in Coastal Destinations.
24. Challenges of Promoting Domestic Tourism in Developing Countries.
25. Impact of Social Media on Tourist Destination Choices.
26. The Role of Festivals in Boosting Local Tourism.
27. Adventure Tourism: Opportunities and Challenges in Developing Markets.
28. Influence of Political Stability on International Tourism Flows.
29. Contribution of Wildlife Tourism to Conservation Efforts.
30. Role of Tourism in Mitigating Rural-Urban Migration.
31. Challenges of Managing Overcrowding in Popular Tourist Destinations.
32. Impact of Tourism on Indigenous Cultures and Traditions.
33. The Role of Destination Branding in Attracting International Tourists.
34. Influence of Visa Policies on International Tourism.
35. Analysis of Medical Tourism: Trends and Opportunities.
36. Effect of Climate Change on Tourism Destinations.
37. Exploring the Role of Virtual Reality in Tourism Promotion.
38. Challenges and Opportunities in Agritourism Development.
39. Effect of Transportation Infrastructure on Tourism Growth.
40. Role of Local Food in Enhancing Tourist Experiences.
Hospitality and Tourism Marketing
41. Influence of Digital Influencers on Travel Behavior.
42. Role of Mobile Applications in Enhancing Tourist Experiences.
43. Impact of Personalized Marketing on Hotel and Tourism Success.
44. Comparative Analysis of Traditional vs. Digital Marketing Strategies in Hospitality.
45. The Role of Travel Blogs in Shaping Tourist Decisions.
46. Assessing the Effectiveness of Email Marketing in the Tourism Industry.
47. Role of Augmented Reality in Marketing Tourist Destinations.
48. Impact of Celebrity Endorsements on Destination Branding.
49. The Effect of Seasonal Discounts on Hotel Bookings.
50. Analyzing the Success of All-Inclusive Tourism Packages.
Event Management in Tourism and Hospitality
51. The Role of MICE (Meetings, Incentives, Conferences, and Exhibitions) Tourism in Hotel Revenue.
52. Evaluating the Impact of Mega-Events on Destination Image.
53. Role of Destination Weddings in Promoting Tourism.
54. Challenges in Organizing International Cultural Festivals.
55. Impact of Sporting Events on Local Tourism Development.
56. The Role of Food Festivals in Boosting Culinary Tourism.
57. Challenges in Managing Eco-Friendly Events in Hotels.
58. Impact of Technology on Event Planning in the Hospitality Industry.
59. Role of Events in Revitalizing Off-Peak Tourism Seasons.
60. The Impact of Safety Measures on the Success of Large-Scale Events.
Travel and Tourism Management
61. The Role of Travel Agencies in Promoting Tourism in the Digital Age.
62. Influence of Airline Alliances on Tourism Flows.
63. The Role of Travel Insurance in Ensuring Tourist Safety.
64. Challenges in Managing Backpacker Tourism in Emerging Destinations.
65. Role of Tour Operators in Promoting Sustainable Tourism.
66. Analysis of Trends in Solo Travel: Challenges and Opportunities.
67. Impact of Cruise Tourism on Coastal Communities.
68. Role of Travel Document Innovations in Facilitating Tourism.
69. Assessing the Role of Travel Startups in Shaping the Tourism Industry.
70. The Impact of Low-Cost Carriers on Domestic Tourism.
Technology in Hospitality and Tourism
71. The Role of Artificial Intelligence in Tourism Recommendations.
72. Impact of Blockchain Technology on Travel Transactions.
73. Influence of Internet of Things (IoT) in Smart Hotels.
74. Use of Big Data Analytics in Tourism Demand Forecasting.
75. Effect of Contactless Payments on the Guest Experience.
76. Impact of Cybersecurity on Online Travel Bookings.
77. The Role of Chatbots in Enhancing Tourist Engagement.
78. Use of Digital Wallets in Hotel Payments: A Case Study.
79. Application of Virtual Tours in Destination Marketing.
80. Impact of 5G Technology on Tourism Operations.
Tourism and Sustainability
81. Challenges in Promoting Responsible Tourism.
82. Role of Circular Economy in Sustainable Hotel Management.
83. Impact of Waste Management Practices on Hotel Reputation.
84. Role of Renewable Energy in Hospitality Operations.
85. Sustainable Tourism in Protected Areas: Case Studies.
86. Challenges of Implementing Sustainable Practices in Small Hotels.
87. Role of Public-Private Partnerships in Promoting Ecotourism.
88. The Impact of Plastic Waste on Coastal Tourism Destinations.
89. Effect of Carbon Offsetting Programs on Tourist Preferences.
90. Strategies for Reducing Food Waste in Hotel Restaurants.
Tourism Trends and Challenges
91. Impact of Workcation Trends on Hotel Revenue.
92. Role of Pop Culture in Influencing Tourism Trends.
93. Challenges in Promoting Space Tourism.
94. Effect of Economic Recession on Global Tourism.
95. Role of Health and Wellness Tourism in Post-Pandemic Recovery.
96. The Future of AI-Powered Travel Assistants in Tourism.
97. Challenges in Rebuilding Tourism in Post-Conflict Regions.
98. Role of Digital Nomad Visas in Promoting Long-Stay Tourism.
99. Analysis of Dark Tourism: Ethical Concerns and Opportunities.
100. Exploring the Role of Sustainable Aviation in Tourism Growth.
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ASSESSING THE EFFECT OF FUEL SUBSIDY REMOVAL ON HOSPITALITY BUSINESS IN NIGERIA USING HOTEL AS A CASE STUDY
Abstract
The removal of fuel subsidies in Nigeria has been a contentious policy shift with far-reaching economic implications. This study assesses the impact of this policy change on the hospitality sector, using hotels as a focal point. Fuel subsidies have historically kept energy costs low, directly influencing operational expenses across various industries, including hospitality. With their removal, businesses face increased fuel and energy costs, potentially affecting their profitability and service delivery.
This research employs a case study approach, focusing on a selection of hotels in Nigeria to evaluate how the removal of fuel subsidies has influenced their operational costs, pricing strategies, and overall business performance. Data were collected through a combination of financial reports, surveys, and interviews with hotel managers and industry experts.
Our findings reveal a significant increase in operational expenses, particularly in areas such as electricity generation and transportation. This increase has forced many hotels to adjust their pricing strategies, which in turn has affected customer satisfaction and occupancy rates. Additionally, the study highlights adaptive strategies employed by hotels, such as investing in alternative energy sources and enhancing energy efficiency to mitigate the impact of rising costs.
The analysis underscores the broader economic repercussions of subsidy removal on the hospitality industry, including potential job losses and decreased competitiveness. The study concludes with recommendations for policy makers to consider supportive measures that can help the hospitality sector navigate this transition, such as incentives for renewable energy adoption and improved energy infrastructure.
By providing a detailed examination of the effects of fuel subsidy removal on the hotel industry, this research contributes to a deeper understanding of the challenges and adaptive strategies within Nigeria’s hospitality sector. It offers valuable insights for industry stakeholders and policy makers aiming to foster a resilient and sustainable business environment amidst economic reforms.
Chapter One:
Introduction
1.1 Background of the Study
Nigeria, with its vast natural resources, has long been a significant player in the global oil market. For decades, the government has implemented fuel subsidies to keep the cost of petroleum products affordable for its citizens. These subsidies have been a cornerstone of economic policy, aimed at reducing the cost of living and supporting various industries, including transportation, manufacturing, and hospitality. However, the sustainability of fuel subsidies has been a contentious issue, with critics arguing that they drain public finances, promote inefficiencies, and encourage corruption.
In recent years, the Nigerian government has made moves towards removing these subsidies, citing economic pressures and the need for more efficient allocation of resources. The removal of fuel subsidies is expected to have wide-ranging implications across various sectors of the economy. One such sector is the hospitality industry, which is particularly sensitive to changes in operational costs due to its reliance on energy for day-to-day operations.
The hospitality industry, encompassing hotels, restaurants, and tourism services, plays a crucial role in Nigeria’s economy. It contributes significantly to employment, foreign exchange earnings, and cultural exchange. Hotels, in particular, are energy-intensive establishments, relying heavily on fuel for electricity generation, cooking, and transportation services. Therefore, any fluctuations in fuel prices can have profound effects on their operational costs, pricing strategies, and overall profitability.
Nigeria, one of Africa’s largest economies, is heavily dependent on its oil resources. For many years, the Nigerian government has maintained a system of fuel subsidies aimed at making petroleum products more affordable for its population. These subsidies have been a double-edged sword; while they have kept fuel prices low and helped to cushion the cost of living, they have also led to significant fiscal burdens, inefficiencies, and market distortions.
In recent times, the sustainability of fuel subsidies has come under intense scrutiny. The government, facing economic pressures such as declining oil revenues and a growing fiscal deficit, has taken steps towards removing these subsidies. The removal of fuel subsidies is expected to lead to an increase in fuel prices, which will have ripple effects across various sectors of the economy.
One of the sectors that is likely to be significantly impacted by this policy change is the hospitality industry, which includes hotels, restaurants, and tourism services. This industry is energy-intensive, relying heavily on fuel for electricity generation, cooking, heating, and transportation. Hotels, in particular, represent a critical component of the hospitality sector, providing accommodation and a range of services to both domestic and international guests.
Given the high energy consumption of hotels, any increase in fuel prices can directly affect their operational costs, leading to higher prices for services, potential reductions in profit margins, and possibly affecting their competitive positioning in the market. Despite the critical importance of this issue, there is limited empirical research that specifically examines the impacts of fuel subsidy removal on the hospitality sector in Nigeria.
1.2 Statement of the Problem
The removal of fuel subsidies is expected to lead to an increase in fuel prices, which in turn could elevate the cost of operations for hotels in Nigeria. This rise in operational costs can affect the profitability and sustainability of hotels, potentially leading to higher room rates, reduced customer patronage, and a shift in the competitive landscape. Despite the critical importance of this issue, there is a paucity of empirical studies that examine the specific impacts of fuel subsidy removal on the hospitality sector in Nigeria.
Given the substantial role that hotels play in the hospitality industry and their vulnerability to changes in fuel prices, it is essential to conduct a thorough assessment of the effects of fuel subsidy removal on hotel operations. This study aims to fill this gap by investigating how the removal of fuel subsidies affects the financial performance, operational strategies, and overall sustainability of hotels in Nigeria.
1.3 Objectives of the Study
The primary objective of this study is to assess the effect of fuel subsidy removal on the hospitality business in Nigeria, using hotels as a case study. The specific objectives are:
To examine the impact of fuel subsidy removal on the operational costs of hotels in Nigeria.
To analyze the effect of increased fuel prices on hotel pricing strategies and customer patronage.
To evaluate the coping mechanisms adopted by hotels to mitigate the impact of fuel subsidy removal.
To assess the overall effect of fuel subsidy removal on the financial performance and sustainability of hotels in Nigeria.
1.4 Research Questions
To achieve the objectives of this study, the following research questions will be addressed:
How does the removal of fuel subsidies affect the operational costs of hotels in Nigeria?
In what ways do increased fuel prices influence the pricing strategies and customer patronage of hotels?
What coping mechanisms do hotels adopt to mitigate the impact of fuel subsidy removal?
What is the overall effect of fuel subsidy removal on the financial performance and sustainability of hotels in Nigeria?
1.5 Significance of the Study
This study is significant for several reasons:
Policy Implications: The findings of this study will provide valuable insights for policymakers regarding the broader economic implications of fuel subsidy removal. This can inform future policy decisions aimed at balancing economic efficiency with social welfare.
Industry Insights: Hotel owners and managers will gain a better understanding of how changes in fuel prices affect their operations and profitability. This can help them develop more effective strategies to manage cost increases and sustain their businesses.
Academic Contribution: The study will contribute to the existing body of literature on energy economics and hospitality management, providing empirical evidence on the relationship between fuel prices and hotel performance in a developing country context.
Consumer Awareness: By highlighting the potential impact of fuel subsidy removal on hotel prices and services, consumers can make more informed decisions regarding their hospitality choices.
1.6 Scope of the Study
This study focuses on the hospitality industry in Nigeria, with a specific emphasis on hotels. The scope is limited to examining the impact of fuel subsidy removal on hotel operations, pricing strategies, customer patronage, and financial performance. The study will utilize a case study approach, selecting a sample of hotels across different regions of Nigeria to provide a comprehensive analysis.
1.7 Definition of Key Terms
Fuel Subsidy: Financial assistance provided by the government to reduce the cost of fuel for consumers.
Hospitality Industry: A broad category of fields within the service industry that includes lodging, food and drink service, event planning, theme parks, travel, and tourism.
Operational Costs: Expenses associated with the day-to-day functioning of a business, including costs for energy, labor, maintenance, and supplies.
Pricing Strategies: The methods used by businesses to set the prices for their products or services.
Financial Performance: A measure of a firm’s profitability, financial health, and ability to generate income.
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CHALLENGES FACING SMALL SCALE HOTELS IN NIGERIA
CHAPTER ONE
INTRODUCTION
Background of the study
The establishment of hotels and recreational centers in Nigeria both small scale and large scale has ultimately helped in the socio economic development of the country. For this development that has been as a result of the building and establishment of these hotels to be lasting, the challenges confronting the small scale hotels in Nigeria has to be limited as negligence of these challenges may lead to the shutting down of the already existing ones thereby discouraging entrepreneurs from investing this this profitable niche of business known as the hospitality sector of Nigeria.
The Small and medium scale enterprises have long been recognized as an instrument of economic growth and development in Nigeria. This growing recognition has led to the commitment of World Bank group on Small scale hotels sector, as core element in its strategy, to foster economic growth, employment and poverty alleviation. The World Bank group in 2004 approved roughly $2.4 billion in support of Micro, Small and Medium Enterprises (World Bank, 2001).The Small scale hotels have been given due recognitions especially in the developed nations for playing very important roles towards fostering accelerated economic growth, development and stability within several economies. Several researches have been conducted on the prospect and challenges of Small scale hotels in Nigeria and abroad as Small- and medium-sized enterprises (Small scale hotels) have long been believed to be important in supporting economics development within a country (see Akhtar & CDASED, 1999; Mazzarol, Volery, Doss, and Thein, 1999; Al-Shaikh, 1998) while others such as Chukwuemeka (2006), Agwu and Emeti, (2004), Arinaitwe (2006), Lundström (2005), Oboh (2002), Okpara (2000), Wale-Awe (2000), Ihyembe (2000), Bruch and Hiemenz (1984), Binks and Ennew (1996), Baumback (1983); and a host of others have observed various factors or challenges that impedes the performance of Small scale hotels ranging from inadequate finance, poor infrastructural facilities, inadequate managerial skill, weak and instability of government policies and other presumed factors and challenges causing premature death of Small scale hotels as Beckman (1983) classified the problems as internal and external. Many studies have looked at the respective factors that are germane to the success of Small scale hotels.
Teoh and Chong (2008), Ding and Li (2010) argued about that lack of access to credit and managerial skills are the major obstacles to entrepreneurship development and that in a knowledge-based economy, the intellectual capital is gradually replacing the physical assets in modern enterprises. In the seminal work of Aschauer (1989), he finds that the provision of public infrastructure is a significant determinant of aggregate productivity of Small scale hotels. Pointing to these different findings, it appears that empirical studies on the prospects and challenges of Small scale hotels are still largely inconclusive as the direction to which of these factors serve as prospects for Small scale hotels and those which are really challenges have not been properly identified. In tandem with the objective thrust of this study, none of these studies has observed the ranking of these challenges in order of their importance or the priorities on the Small scale hotels. The authors only argued on the presumed factors that affect Small scale hotels, that is why this study intends to look at factors that have the highest priorities or ranking order of importance using principal component of factor analysis; being the gap existing in empirical works. Apart from this introductory section, the remaining aspect of this study is divided into four other sections.
Significance of the study
Assessing the challenges of small scale hotels in Nigeria would help highlight the challenges confronting small scale hotels in Nigeria with a view to tackling such challenges so that investors can be confident enough to invest in the Nigerian economy which would at the long run help in the socio economic development of Nigeria.
Objectives of the study
The following are the aims and objectives of embarking on this study
To examine the challenges of small scale hotels in Uyo
To identify factors that can enhance growth of small scale hotels in Uyo.
To know if investors are confident of investing in the hospitality sector of Nigeria.
To know the magnitude of challenges confronting small scal hotels in uyo.
To proffer solutions to the development of small scale hotels in Nigeria.
Scope of the study
This study is on the assessment of the challenges facing small scale hotels in Nigeria. With Tevoli hotels Uyo as the case study.
Research questions
What are the challenges of small scale hotels in Nigeria?
What are the factors that can enhance the growth of small scale hotels in Nigeria?
What is the level of challenge confronting the hospitality sector in Nigeria?
What are the solutions to the development of small scale hotels in Nigeria?
Research Hypothesis
H0: the challenges of small scale hotels in Uyo are low
H1: the challenges of small scale hotels in Uyo are high
H0: small scale hotels do not impact on the economic status of Nigeria
H1: small scale hotels impacts on the economic status of Nigeria
Definition of terms
Hotel: An establishment providing accommodation, meals, and other services for travellers and tourists, by the night.
Infrastructure: The basic physical and organizational structures and facilities (e.g. buildings, roads, and power supplies) needed for the operation of a society or enterprise.
Economy: The state of a country or region in terms of the production and consumption of goods and services and the supply of money.
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After paying the appropriate amount (#5,000) into our bank Account below, send the following information to
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BANK ACCOUNTS
Account Name: AMUTAH DANIEL CHUKWUDI
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OR
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Account Number: 3139283609
Bank: FIRST BANK
FOR MORE INFORMATION, CALL:
08068231953 or 08168759420
]]>BEFORE YOU READ THE ABSTRACT OR CHAPTER ONE OF THE PROJECT TOPICS BELOW, PLEASE READ THE INFORMATION BELOW.THANK YOU!
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ASSESSMENT OF LINEN USED IN BANQUET DECORATIONS AND VISUAL AESTHETICS IN HIGH CLASS HOTEL
ABSTRACT
This work gives an assessment of linen used in banquet decorations and visual aesthetics in high class hotel
.A hundred and twenty questionnaires were distributed among employees and managers from high class hotel. Interviews and surveys were also conducted.
Primary and secondary data will be used in the analysis. Tables and percentages will also be used as the instrument of analysis
It will be observed therefore that quality of linen used in banquet decorations have a strong and significant impact on visual aesthetics in high class hotel. There is a strong relationship between quality of linen used in banquet decorations and visual aesthetics in high class hotel
TABLE OF CONTENT:
CHAPTER ONE
INTRODUCTION
1.1 Background of the Study
1.2 Statement of the Research Problem
1.3 Objectives of the Study
1.4 Significance of the Study
1.5 Research Questions
1.6 Research Hypothesis
1.7 Conceptual and Operational Definition
1.8 Assumptions
1.9 Limitations of the Study
CHAPTER TWO
LITERATURE REVIEW
2.1 Sources of Literature
2.2 The Review
2.3 Summary of Literature Review
CHAPTER THREE
RESEARCH METHODOLOGY
3.1 Research Method
3.2 Research Design
3.3 Research Sample
3.4 Measuring Instrument
3.5 Data Collection
3.6 Data Analysis
3.7 Expected Result
CHAPTER FOUR
DATA ANALYSIS AND RESULTS
4.1 Data Analysis
4.2 Results
4.3 Discussion
CHAPTER FIVE
SUMMARY AND RECOMMENDATIONS
5.1 Summary
5.2 Recommendations for Further Study
References
CHAPTER ONE
INTRODUCTION
BACKGROUND OF THE STUDY
Hotel interior design is of vital importance when it comes to creating a positive experience for your guests, planners and their attendees, your staff, and anyone else who steps foot into your property. The design of a hotel represents the audience that you’d like to attract, communicates your brand promise, highlights all of the amenities that you offer, and much more.
But hotel interior design is about more than sleek lines and expensive furniture. So, we put together this guide, which includes expert tips and industry-leading examples from properties around the world, as well as frequently asked questions about interior design as a whole. Keep reading to learn all about the importance of hotel interior design and how even the smallest changes at your property can make a big difference.
Each individual piece of linen requires special consideration in terms of quality ,type and size besides cost.
Linen is the highest annual cost inventory in the housekeeping department, hence getting good value for the money spend should be an important priority for an executive housekeeper .Therefore must have thorough knowledge of the composition ,construction and properties of a fabric. Artistic skill of housekeeper can be executed in bed making procedures.
Bed sheets
The bed sheets have a good quality with a slight luster and made from non crease fabric so as to retain its appearance. For comfort, the texture should be soft and smooth, absorbent and free from state. More frequently used are polyester and terry cot. Bed sheet should be large enough to be tucked in securely all around the mattress. A width cutting length of fabric for the bed sheet is approximately 8 meters. Normally for the single bed of 85 X190 cms a single sheet should be 177 X274 cm, for double sheet be 238 X 274 cm
Pillow & Pillowcases.
An ideal pillow should be neither too soft nor too hard, while selecting pillows, the house keeper must test their comfort and the longevity. With proper care, good quality may last for two years. The uses of pillow covers can double the life of the pillow .The usual size is 48X73 cm
Pillowcases are generally made from the same fabric as that of the linen. The longer bag type which is folded in at the open end. In order to calculate the amount of material required to stitch a pillowcase, it is necessary to measure the circumference of the pillow and add on 2 to 4 inches to allow for shrinkage and perfect fit.
Bolsters
Bolsters are elongated pillow which stretch the width of the bed. They form an under pillow and as the head does not rest on them directly. They have a gone out of fashion and now days a guest is normally given two pillows on the bed.
Blankets
These need to adhere to the body in order to provide warmth .In order to be comfortable, they should be smooth, soft and resilient and not too heavy. Wool is often blended with a synthetic fibre, a less durable alternative is made from nylon fibres, it is suitable for those who are allergic to wool. Electric blankets are uncommon in Indian and are difficult to maintain and anchor to prevent pilferage.
Duvets/quilts
It is increasingly popular in modern hotels and are fast replacing the blanket, especially on double beds. They consist of a filling sandwiched or stitched in a fabric case with a changeable cover. The fillers may be feathers of the birds or synthetic fibers. Many hotels use duvet with its cover as a bed spread, in which case a bottom sheet, pillow and duvet with cover are all that are needed to make a bed. Duvets are three times lighter than the combined weight of all the linen that covers a guest in conventional bed making.
Eiderdowns are exclusive quilts filled with down feathers from the eider duck which make them very expensive, nowadays cheaper imitations made with synthetic fibres are now available. Quilts are generally placed under the fold of the top sheet keep them clean and avoid stains, they provide a warm but lightweight covering. The warmth duvet is rated in „togs „, the average duvet having a rating of 10.5 togs and the warmer ones having a higher tog 11and 14 whereas the polyester fiber filled duvet have a tog between 8 and 11
Soft Furnishing
These articles serve various functions ,some may be simply decorative ,providing colour, pattern and texture to the room some are protective and others may provide warmth and comfort.
Curtains
These often contribute more to the atmosphere of a room than any other items of furnishing .Plain heavy curtains draping to the floor are used to create a formal setting. Short curtains made of light, brightly patterned fabrics are created an informal, relaxed atmosphere. Apart from creating the desired atmosphere, curtains give flexible control of privacy, heat, light and to extent noise. The various fabric used for making curtains are cotton ,linen, rayon ,glass ,acrylics and silk for luxurious settings. Good curtains are usually lined and heavy curtains are interlined , the lining helps the curtains to drape well and also to protect from sunlight and dust. The curtain materials required for windows is 15 meters .A heavy fabrics is usual for public areas and a lighter one in the guest rooms.
Cushion covers /Upholstery:
They must match the décor and are ideal type of furnishing to introduce colour, pattern and texture into a furnished room to bring a cheer to the guest room. It is important that they are resistant to dirt, the fabric should not slip nor lint .They may be used in the scatter cushions some may be used as back rest in chairs others may be shaped to fit sofas and chairs seats, cushions may be made of variety of fabrics.
Bath linen comprise towels, bathmats, shower curtains:
Towel and bathmats requirements of toweling material are that it should be absorbent; the fabric should also be durable and soft. Shower curtains in hotels are waterproof these include nylon ,vinyl, fibre glass or PVC coated materials .Whether white or coloured, the folds of plastics curtains tend to stick together when hanging wet. Nylon curtains have a better finish and can be obtained in pastel colours or white .Fiber glass curtains are very brittle but are soil resistant and resilient to fire, acid, moisture.
OBJECTIVES OF THE STUDY
RESEARCH QUESTIONS
SIGNIFICANCE OF THE STUDY
This work provides adequate information and references for future researchers
SCOPE OF THE STUDY
This work was carried out with survey and distribution of questionnaires at random to selected hotels
RSEARCH HYPOTHESIS
H0: There is no relationship between different linen materials usage and house keeping room of hotel
H1: There is a relationship between different linen materials usage and house keeping room of hotel
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]]>BEFORE YOU READ THE ABSTRACT OR CHAPTER ONE OF THE PROJECT TOPICS BELOW, PLEASE READ THE INFORMATION BELOW.THANK YOU!
INFORMATION:
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EFFECT OF PROPER HYGIENE PRACTICES ON THE SUCCESS OF SELECTED CATERING ESTABLISHMENT
CHAPTER ONE
BACKGROUND OF THE STUDY
Food hygiene knowledge is very important, and it is crucial that it is improved in food service establishments. The lack of such knowledge by food handlers may lead to infection of food prepared. Food handlers play an important role in ensuring the safety of food throughout production and storage. A recent meta-analysis has shown that food hygiene training increases knowledge and improves attitudes about hand hygiene practices and that refresher training and regular emphasis on hand washing practices among food handlers (Noon & Baines, 2012).
The attitude of a food handler is a crucial factor that may influence food hygiene behaviour and practices (Al-shabi, Mosithey & Husain, 2016). Improper handling is responsible for most cases of foodborne illness. Training for caterers has been shown to improve food hygiene knowledge and awareness and may result in improved hygiene practices. According to Soares et al. (2012) training programs are an integral part of creating a positive culture of food hygiene and they must occur occasionally, in order to promote changes in people’s behaviours through attitudes and practices that encourage the production of safe food by reducing the risk of foodborne illness. This simply implies that the training of food handlers on hygiene has a positive impact on their behaviours and attitudes.
A food hygiene mistake in a restaurant, serving hundreds and thousands of customers has the potential to make many people ill. Food hygiene is important in food service because of the high numbers of meals served every day. Foodborne outbreaks resulting from such mass restaurant facilities have been reported worldwide (Jong & Angulo, 2010). According to Pilcherer et al. (2014) thirty-one percent of foodborne outbreaks that occurred in the European Union were associated with restaurants, cafes, pubs, bars and hotels. Foodservice operations are facing a huge responsibility in ensuring that the food people consume is free from illness.
Poor food hygiene practises have resulted in many foodborne outbreaks as stated by the European food safety authority (EFSA, 2013). Food hygiene is ultimate in food service because of the high numbers of meals served every day. Food-borne outbreaks resulting from such mass restaurant facilities have been reported worldwide (Jones & Angelo, 2010). It is important that foodservice establishment managers or people in charge enforce hygiene practices especially on food handlers. The issue or concern of foodborne illness outbreaks are a serious factor as several incidents have been reported across the globe. According to Pichiler et al. (2014), thirty-one percent of the foodborne outbreaks occurred in the European Union were associated with restaurants, cafes, pubs, bars and hotels, and 17% was linked to catering for schools, kindergartens, residential institutions, temporary mass events and workplace canteens.
STATEMENT OF THE PROBLEM
A food hygiene oversight or negligence in a restaurant serving hundreds or thousands of customers has the potential to make many people ill. The five main risk factors that contribute to foodborne illness outbreaks in restaurants are improper holding temperature of food, poor personal hygiene of food handlers, inadequate cooking, contaminated equipment, and unsafe food (Hertzman & Barrash, 2011). Poor knowledge of hygiene and practices can also contribute to outbreaks of foodborne illness (Kumusa, 2016). According to the WHO (2010) food handlers play a significant role in ensuring food is safe throughout the chain of production and storage, therefore it is important that the food handling personnel are educated on hygiene and also follow hygiene practices such as thorough washing of hands before handling food using soap, wearing clean uniform on duty, washing their hands after using the toilet and other hygiene practices.
OBJECTIVES OF THE STUDY
RESEARCH QUESTIONS
RESEARCH HYPOTHESIS
H0: There is no relationship between proper hygiene practices on the success of selected catering establishments
H1: There is a relationship between proper hygiene practices on the success of selected catering establishments
SCOPE OF THE STUDY
This work discusses the topic with questionnaires and distributed with data gathered from selected catering establishments
SIGNIFICANCE OF THE STUDY
This work provides more information and references for future researchers. It also provides information for policy makers
HOW TO RECEIVE PROJECT MATERICAL(S)
After paying the appropriate amount (#5,000) into our bank Account below, send the following information to
08068231953 or 08168759420
(1) Your project topics
(2) Email Address
(3) Payment Name
(4) Teller Number
We will send your material(s) after we receive bank alert
BANK ACCOUNTS
Account Name: AMUTAH DANIEL CHUKWUDI
Account Number: 0046579864
Bank: GTBank.
OR
Account Name: AMUTAH DANIEL CHUKWUDI
Account Number: 3139283609
Bank: FIRST BANK
FOR MORE INFORMATION, CALL:
08068231953 or 08168759420
http://graduateprojects.com.ng/
BEFORE YOU READ THE ABSTRACT OR CHAPTER ONE OF THE PROJECT TOPIC BELOW, PLEASE READ THE INFORMATION BELOW.THANK YOU!
INFORMATION:
YOU CAN GET THE COMPLETE PROJECT OF THE TOPIC BELOW. THE FULL PROJECT COSTS N5,000 ONLY. THE FULL INFORMATION ON HOW TO PAY AND GET THE COMPLETE PROJECT IS AT THE BOTTOM OF THIS PAGE. OR YOU CAN CALL: 08068231953, 08168759420
WHATSAPP US ON 08137701720
FOOD POISONING, ITS CAUSES, EFFECTS AND CONTROL
CHAPTER ONE
INTRODUCTION
1.1 BACKGROUND TO THE STUDY
Recently, a number of food-borne illnesses occurred worldwide have aroused the concern and anxiety of the public about food safety. Most of these food-borne illnesses are caused by mishandling or improper preparation/storage of food by food handlers. In order to ensure food safety and prevent food poisoning, all food businesses including food service organizations should comply with the existing food regulations as well as prepare their own food safety plan to prevent food poisoning.
The increasing number of food poisoning outbreaks and food-related scares has led to calls for better hygiene and quality practices. Food poisoning outbreaks of salmonella, listeria, and Escherichia coli have made the public more skeptical of the food they consume. In recent months the debate surrounding The European Commission has recognized the importance of controlling food-poisoning outbreaks owing to the increasing number of meals consumed outside the home, in parallel with the ever-expanding range of pre-prepared meals.
This changing consumer lifestyle emphasizes the need for better, effective ways of controlling food hygiene. There is strong statistical evidence that the incidence of food poisoning caused by caterers is greater than in any other food sector, accounting for 70% of all bacterial food poisoning outbreaks. Seventy per cent of these food poisoning outbreaks are due to the inadequate time and temperature control of food, while the remaining 30% are the result of cross-contamination (Wilson, Murray, Black, & McDowell, 1997).
The hands of food service employees can be vectors in the spread of food-borne diseases because of poor personal hygiene or cross-contamination. For example, an employee might contaminate his hands when using the toilet, or bacteria might be spread from raw meat to salad greens by food handler’s hands, point out that data on risk factors for food-borne diseases imply that most outbreaks result from improper food handling practices (Ehiri & Morris, 1996). A study in the USA suggested that improper food handler practices contributed to approximately 97% of food-borne illnesses in food-service establishments and homes (Howes, McEwen, Griffiths, & Harris, 1996).
Food poisoning follows the ingestion of microorganisms that may have been present in already contaminated food, which may have resulted from inadequate food preservation techniques or unsafe handling practices or which may have arisen from cross-contamination from surfaces, equipment, or, less likely, from persons who carry enterotoxigenic staphylococci in their nails or on their skin (Barrie, 1996; Jay, Comar, & Govenlock, 1999). Similarly, infected food handlers are also a common source of food-borne viruses such as the Hepatitis A virus and the diarrhoea-causing, small round-structured viruses which are excreted in large numbers by infected individuals. Many cases of foodborne virus infection have been associated with catering (WHO, 1999). Poor sanitary practices in food storage, handling, and preparation can create an environment in which bacteria such as camphylobacter, salmonella, and other infectious agents are more easily transmitted (Fielding, Aguirre, & Palaiologos, 2001; Gent, Telford, & Syed, 1999).
Food handlers may transmit pathogens passively from a contaminated source, for example, from raw poultry to a food such as cold cooked meat that is to be eaten without further heating. They may also, however, themselves to be sources of organisms either during the course of gastrointestinal illness or during and after convalescence, when they no longer have symptoms.
During the acute stages of gastroenteritis large number of organisms are excreted and by the nature of the disease are likely to be widely dispersed; clearly, food handlers who are symptomatically ill may present a real hazard and should be excluded from work. Good hygiene, both personal and in food handling practices, is the basis for preventing the transmission of pathogens from food handling personnel to consumer. (Bryan, 1988; Evans et al., 1998). The Food and Drug Administration (FDA), with support from enforcement agencies and the food industry and catering establishment has endorsed food service worker training since 1976; however, since that time, the retail food service industry, has intensified efforts to improve retail food safety through training of restaurant managers and employees (Lynch, Elledge, Griffith, & Boatrigh, 2003).
1.2 STATEMENT OF THE PROBLEM
When food poisoning outbreaks are investigated it has been established that small and medium sized catering establishments are often important locations in the transmission of food-borne illness and poisoning. There are many issues imposing risk on food safety due to industrialization and mass production, emergence of longer and more complex food chains, fast food consumption, street vendors and growing international trade and tourism. Besides, long-term inflation and other economical causes; advertisements, growing eating out habits (fast foods, restaurant meals etc.) are also the likely causes of food safety problems. The purpose of this study is to examine the methods of prevention of food poisoning in a catering establishment.
1.3 OBJECTIVES OF THE STUDY
The following are the objectives of this study:
To examine the prevalence of food poisoning in catering establishments.
To examine the methods of preventing food poisoning in catering establishments.
To identify the factors causing food poisoning in catering establishments.
1.4 RESEARCH QUESTIONS
What is the prevalence of food poisoning in catering establishments?
What are the methods of preventing food poisoning in catering establishments?
What are the factors causing food poisoning in catering establishments?
1.6 SIGNIFICANCE OF THE STUDY
The following are the significance of this study:
The outcome of this study will educate caterers, small and medium scale food sellers and the general public on the approaches to the prevention of food poisoning especially in catering establishments.
This research will be a contribution to the body of literature in the area of the effect of personality trait on student’s academic performance, thereby constituting the empirical literature for future research in the subject area.
1.7 SCOPE/LIMITATIONS OF THE STUDY
This study will cover the approaches to prevent against food poisoning in catering establishments.
LIMITATION OF STUDY
Financial constraint- Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection (internet, questionnaire and interview).
Time constraint- The researcher will simultaneously engage in this study with other academic work. This consequently will cut down on the time devoted for the research work
HOW TO RECEIVE PROJECT MATERIAL(S)
After paying the appropriate amount (#5,000) into our bank Account below, send the following information to
08068231953 or 08168759420
(1) Your project topics
(2) Email Address
(3) Payment Name
(4) Teller Number
We will send your material(s) after we receive bank alert
BANK ACCOUNTS
Account Name: AMUTAH DANIEL CHUKWUDI
Account Number: 0046579864
Bank: GTBank.
OR
Account Name: AMUTAH DANIEL CHUKWUDI
Account Number: 3139283609
Bank: FIRST BANK
FOR MORE INFORMATION, CALL:
08068231953 or 08168759420
BEFORE YOU READ THE ABSTRACT OR CHAPTER ONE OF THE PROJECT TOPIC BELOW, PLEASE READ THE INFORMATION BELOW.THANK YOU!
INFORMATION:
YOU CAN GET THE COMPLETE PROJECT OF THE TOPIC BELOW. THE FULL PROJECT COSTS N5,000 ONLY. THE FULL INFORMATION ON HOW TO PAY AND GET THE COMPLETE PROJECT IS AT THE BOTTOM OF THIS PAGE. OR YOU CAN CALL: 08068231953, 08168759420
WHATSAPP US ON 08137701720
CHALLENGES OF HOTEL BUSINESS. A CASE STUDY OF ANMBRA STATE
CHAPTER ONE
INTRODUCTION
1.1 Background to the Study
The hospitality industry is a ubiquitous one which spans hotels, bars, restaurants, theme parks and a host of other related businesses. Globally, it is a money spinning industry with billions of dollars to its credit even though in this part of the world, we are still grappling with putting the industry on the right pedestal so as to wholly benefit like other countries. Just like any other business running in Nigeria, there are areas of concentration, accommodation and restaurants which seemingly, is the ‘honey pot’ for practitioners in Nigeria.
In recent times, the Nigerian economy has witnessed tremendous ‘growth’ in the hospitality industry leading to the emergence of hotels, fast food restaurant chains, and night clubs and cruise lines. These positive trends in no small measure are clearly helping to re-define the face of the hospitality industry in Nigeria. Information on the street shows that the industry is booming. Nonetheless, the writer believes every Tom, Dick and Harry with adequate funds, is investing into the business with limited knowledge of the expertise required to run such business. Most of them forget that the industry requires investors that are aware of the fact that investment in this area requires long term commitment. Hence, they expect returns as soon as possible at the peril of their poorly remunerated staff.
The hospitality industry in Nigeria is variegated depending on the location. Some of the outfits found in big cities boast of ‘reasonably’ high quality of service like Dansaky Hotel and Suites, Ifako Ijaye, Lagos State while those in the outskirts offer a lower standard. It is therefore not surprising that since the industry has become an ‘all comers affair’, there is in reality, no true classification of restaurants and hotels as obtainable in other countries. Consequently, most hotels have taken a bold step of prescribing their own grading leading to confusion amongst their clientele.
The Nigerian hospitality industry is faced with a myriad of challenges ranging from poor energy supply and insecurity to misconstrued internal perception, cynical global perspicacity, flawed hotel classification, poor customer service, little or no standardisation in operations, inconsistent regulatory environment and skilled labour shortages caused by a few entrepreneurs with little knowledge of the workings of the industry who hijack the process to perpetuate plans for their own personal aggrandisement Chukwudi Njoku (2015).
Indeed, the industry operates in a country whose growth rate is estimated at about 7.4% per annum. The challenges cascades from the ineffective top echelon in government down to the least of employees in the industry. Arguably, the industry has not recorded much progress in terms of achievements from its past precedence. Notwithstanding, more than ever before, it has become more lucrative depending on which side of the divide you find yourself i.e. employer or employee.
The world over, the hospitality industry has provided high yield in returns on investments. Whether or not this has trickled down to the employees is a story for another day. Not long ago staff of about three ‘self-acclaimed’ international hotels embarked on a strike in Lagos State which disrupted the operations of the hotels. According to them, this was owing to the poor working environment and employee packages of these organisations, although their employers were not in agreement with these claims.
The Nigerian market has seen an influx of international brands. However, this is still not reflected in the quality of services rendered. They seem to have fallen into the abyss of ideological quagmire by forgetting to recognise the fact that the industry thrives on service. Take away the services from the hospitality industry then there is nothing to build on. Even in Japan, where plans are ongoing to replace humans with robots. Practitioners have asked if robots will be as intelligent as humans. Others have tagged it as klutzy according to the Guardian UK particularly because humans still outperform robots in terms of dexterity on the job and balance. Although the hotels in Nigeria offer different services to all classes of customers yet they suffer from a culture that is alien to supporting good customer service. Indeed, it is a difficult time to be a stakeholder in the industry but in all, there is always light at the end of the tunnel. It is against this background that the study seeks to examine the challenges of hotel business in Lagos State by using Dansaky Hotel and Suites, Ifako Ijaye, Lagos State as a case study.
1.2 Statement of the Problem
The businessman who fails does not know himself, does not know his market, does not know his business and does not know what is going on around him. Conceivable, everyone wants to succeed in his personal, his social and his economic goals but very few do. The key to success is not the wish for the desire to be successful. It is easy for anyone to wish for a million dollars in business, but to succeed, the individual needs many things. Above all, for the need to be a definite goal there must be energy, drive, and the plan to work for it and the recruitment of people dedicated to the same goals. Many people of course settle for less (Campbell, 1993).
Anything can indicate an economic need. The need may be for better or different food, faster service, new convenience, increased status, or a new product. The only way to prosper is to think, not only to see the various facts, but to understand each fact independently to understand the significance when the facts are put together, and to understand the significance, scope, magnitude, complexity, and completeness of this relationship. Disregard an individual’s potential ability in resolving complex problems of food quality, service, atmosphere, price and competition and look only at this dynamic relationship between emotion and success. However, can anyone succeed who is bored, indifferent, lazy, stubborn, and in-service? How far can the aggressive, crude, tasteless, impulsive, arrogant, and hostile individual climb?
Another major cause for business failure is the lack of detailed understanding and knowledge of the product. Although the inability to plan, direct, and control the various functional areas associated with food is an extremely serious management deficiency. Also, the failure to really understand the nature of the product sold can be equally catastrophic. The potential restaurant operator is exposed to two major problems that he definitely will not encounter if he elects to enter any other field of endeavour. The two specific problems he must resolve are the perish ability of food and the control of inventory.
Most people are aware that food spoils. However, they don’t understand how serious this fact can be. Spoilage begins from the moment a food item is ordered and continues through receiving, dry and refrigerated storage, preparation, production and service, on the delivery truck, food items are thawed, bumped, mishandled, bruised, or robbed off their freshness. In other functional areas, frozen food spoils because it is not stored immediately. Milk source, banana over-ripen, lobsters die, fish rotten, meat dehydrates, lettuce wits, oil becomes rancid, food is cooked too long, high temperature, too early , and the list is endless (Mintzberg, 1975). Therefore, this study will examine the challenges of hotel business in Lagos State by using Dansaky Hotel and Suites, Ifako Ijaye, Lagos State as a case study.
1.3 Research Objectives
The study has both general objective and specific objectives. The general objective or main objective of this study is to examine the challenges of hotel business in Lagos State by using Dansaky Hotel and Suites, Ifako Ijaye, Lagos State as a case study. The specific objectives are:
i) To examine the challenges facing hospitality industry in Lagos State
ii) To examine the factors responsible for slow growth of hospitality industry in the study area
iii) To determine the factors that can enhance the growth of hospitality industry in Lagos State
iv) To proffer possible solutions to the development of hospitality industry in Lagos State
1.4 Research Questions
The following are some of the questions which this study intends to answer:
i) What are the challenges facing hospitality industry in Lagos State?
ii) What are the factors responsible for slow growth of hospitality industry in the study area?
iii) What are the factors that can enhance the growth of hospitality industry in Lagos State?
iv) What are the possible solutions to the development of hospitality industry in Lagos State?
1.5 Research Hypotheses
The following will be the research hypotheses to be tested for this study
i) There is no significant influence on the challenges facing hotels in Lagos and their performance.
ii) There is no significant correlation between organizational policy and its performance.
1.6 Significance of the Study
This study focuses on the assessment of hotels in Lagos. This will enhance the development of hotels since they act as tourist attraction centres. The overall consideration of the significance of the study will be summarized in the following statements. It will also help to fill the gap in the literature in the areas of hospitality and tourism. It become not a primary but a secondary source of information for researchers, academicians and practitioners, It as well serve as guiding documents for policy makers for the adaption, formulation and implementation of a genuine urban development strategies, efficient urban management, migration policy, through hotel establishment and so on. Lastly, it will give insight for the town administrators about the existing and emerging socio-economic challenge of the migrants in relation with the socioeconomic services provided by the town administration
1.7 Scope of the Study
This project is designed to target waiters, reception staff, and room maids in small scale Hotel in Adamawa State. However, Dansaky Hotel and Suites, Ifako Ijaye, Lagos State will be our focus as case study. Also the study will be limited to the personnel in the food and beverage service, reception and housekeeping departments.
1.8 Limitation of the Study
This research was faced by limited research materials as the research material available to the researcher was insufficient, thereby limiting the study. Also, time was another limitation for this study as the time frame allocated to the study did not enhance wider coverage as the researcher had to combine other academic activities and examinations with the study. Organizational privacy also limited this study because there was limited access to the selected auditing firm makes it difficult to get all the necessary and required information concerning the activities
1.9 Definition of Terms
The following terms were used in the course of this study:
Challenges: The situation of being faced with something that needs great mental or physical effort in order to be done successfully and therefore tests a person’s ability.
Hospitality: the friendly and generous reception and entertainment of guests, visitors, or strangers.
Tourism: is travel for pleasure or business; also the theory and practice of touring, the business of attracting, accommodating, and entertaining tourists, and the business of operating tours.
HOW TO RECEIVE PROJECT MATERIAL(S)
After paying the appropriate amount (#5,000) into our bank Account below, send the following information to
08068231953 or 08168759420
(1) Your project topics
(2) Email Address
(3) Payment Name
(4) Teller Number
We will send your material(s) after we receive bank alert
BANK ACCOUNTS
Account Name: AMUTAH DANIEL CHUKWUDI
Account Number: 0046579864
Bank: GTBank.
OR
Account Name: AMUTAH DANIEL CHUKWUDI
Account Number: 3139283609
Bank: FIRST BANK
FOR MORE INFORMATION, CALL:
08068231953 or 08168759420
BEFORE YOU READ THE ABSTRACT OR CHAPTER ONE OF THE PROJECT TOPIC BELOW, PLEASE READ THE INFORMATION BELOW.THANK YOU!
INFORMATION:
YOU CAN GET THE COMPLETE PROJECT OF THE TOPIC BELOW. THE FULL PROJECT COSTS N5,000 ONLY. THE FULL INFORMATION ON HOW TO PAY AND GET THE COMPLETE PROJECT IS AT THE BOTTOM OF THIS PAGE. OR YOU CAN CALL: 08068231953, 08168759420
WHATSAPP US ON 08137701720
ASSESSMENT OF SUITABLE CUTTING BOARD FOR GOOD HYGIENE PRACTICE IN FOOD AND BEVERAGE KITCHEN OF HIGH CLASS IN HOTEL/RESTAURANT
CHAPTER ONE
INTRODUCTION
1.1 Background of the study
Food hygiene knowledge is very important, and it is crucial that it is improved in food service establishments. The lack of such knowledge by food handlers may lead to infection of food prepared. Food handlers play an important role in ensuring the safety of food throughout production and storage. A recent meta-analysis has shown that food hygiene training increases knowledge and improves attitudes about hand hygiene practices and that refresher training and regular emphasis on hand washing practices among food handlers (Noon & Baines, 2012).
The attitude of a food handler is a crucial factor that may influence food hygiene behaviour and practices (Al-shabi, Mosithey & Husain, 2016). Improper handling is responsible for most cases of foodborne illness. Training for caterers has been shown to improve food hygiene knowledge and awareness and may result in improved hygiene practices. According to Soares et al. (2012) training programs are an integral part of creating a positive culture of food hygiene and they must occur occasionally, in order to promote changes in people’s behaviours through attitudes and practices that encourage the production of safe food by reducing the risk of foodborne illness. This simply implies that the training of food handlers on hygiene has a positive impact on their behaviours and attitudes.
A food hygiene mistake in a restaurant, serving hundreds and thousands of customers has the potential to make many people ill. Food hygiene is important in food service because of the high numbers of meals served every day. Foodborne outbreaks resulting from such mass restaurant facilities have been reported worldwide (Jong & Angulo, 2010). According to Pilcherer et al. (2014) thirty-one percent of foodborne outbreaks that occurred in the European Union were associated with restaurants, cafes, pubs, bars and hotels. Foodservice operations are facing a huge responsibility in ensuring that the food people consume is free from illness.
Poor food hygiene practises have resulted in many foodborne outbreaks as stated by the European food safety authority (EFSA, 2013). Food hygiene is ultimate in food service because of the high numbers of meals served every day. Food-borne outbreaks resulting from such mass restaurant facilities have been reported worldwide (Jones & Angelo, 2010). It is important that foodservice establishment managers or people in charge enforce hygiene practices especially on food handlers. The issue or concern of foodborne illness outbreaks are a serious factor as several incidents have been reported across the globe. According to Pichiler et al. (2014), thirty-one percent of the foodborne outbreaks occurred in the European Union were associated with restaurants, cafes, pubs, bars and hotels, and 17% was linked to catering for schools, kindergartens, residential institutions, temporary mass events and workplace canteens.
A food hygiene oversight or negligence in a restaurant serving hundreds or thousands of customers has the potential to make many people ill. The five main risk factors that contribute to foodborne illness outbreaks in restaurants are improper holding temperature of food, poor personal hygiene of food handlers, inadequate cooking, contaminated equipment, and unsafe food (Hertzman & Barrash, 2011). Poor knowledge of hygiene and practices can also contribute to outbreaks of foodborne illness (Kumusa, 2016). According to the WHO (2010) food handlers play a significant role in ensuring food is safe throughout the chain of production and storage, therefore it is important that the food handling personnel are educated on hygiene and also follow hygiene practices such as thorough washing of hands before handling food using soap, wearing clean uniform on duty, washing their hands after using the toilet and other hygiene practices.
The WHO (2011) has stated that each year over two million people die from diarrheal disease, many of which are acquired from eating contaminated food from foodservice establishments such as restaurants, fast food restaurants, hotels, hospitals, schools etc. This is where the importance of hygiene comes in, by ensuring that the food people consume is safe and in avoiding foodborne illness outbreaks, especially because foodservice establishments cater for a large number of people.
Food handlers need proper hygiene practices concerning cleanliness of hands and work clothes and correct methods of handling food and utensils. They must also not smoke cigarettes while preparing or serving food or work in area while infected with any communicable disease (Albert, 2012). The absence of a special smoking area for food handlers in most of the restaurants encouraged them to smoke in areas of preparations, as they spend most of their working time there. Smoking transfer’s contaminants from mouth to hands and cigarettes emit particles that contribute to food contamination (Alkhabit et al., 2010). Therefore smoking in food preparation or near preparation areas should be prohibited. A study in the United Stated of America found that the amount of indoor contamination in restaurants are free of smoke are 84% less than that in restaurants where smoking is allowed (City of Toronto, 2012).
Education is just as important as legislation in approaching the reduction of foodborne illness outbreaks (Worsfold and Griffiths, 2011). Therefore, the training of food handling personnel is very critical, and personnel should be aware of their role and responsibility in protecting the food from contamination. All food handlers should be considered potential carriers of pathogenic microorganisms and should be trained in good manufacturing practices to ensure that they have knowledge and skills necessary for handling food (Worsfold et al., 2011). The South African Bureau of Standards (2015) states that management should be obligated to arrange adequate and continued training in the hygienic handling of food so that they know which precautions to take to reduce or avoid contamination of food.
Studies in the United Kingdom have shown that training increases the level of hygiene and that businesses with a higher percentage of grained staff had a lower risk of their products being dangerous to consumers (Powell & Atwell, 2013). An on-going training of employees plays a significant role in reducing the risk of foodborne illnesses outbreaks. A recent metaanalysis has shown that food safety training increases knowledge and improves attitudes about hand hygiene practices and that refresher training and recurrent emphasis on good food handling behaviour may have an on-going positive effects on hand washing practices among food handlers (Soon & Baines, 2012). Therefore, it is important that management from time to time and on an ongoing basis, ensures proper training on food handling, personal hygiene and hygiene practices.
Khatib & Mitwalli (2010) stated that training of the staff on the principles of handling food in all its stages is important. It has been reported that most outbreaks of foodborne diseases result from faulty food handling practices. Improper food handling practices have contributed to approximately 97% of foodborne illness in foodservice establishments in the United States of America (Siegel, 2013). A report shows that in spite of having some years of experience 62.4% of the food handlers in restaurants had never received any training about personal hygiene. Owners and managers of restaurants themselves may lack basic knowledge about food sanitation and safety, and it should be the role of health to improve hygiene and sanitation awareness among food handlers, restaurant owners and managers (Khatib et al., 2010).
The study conducted in Tirupati and Tirumali (2013) reveals that an overall deficiency in the standards of hygiene, sanitation, food safety practices by food handlers in fast food centres require proper training to improve knowledge and practices. The results revealed that environment in which they work also influence the knowledge and practice of food handlers that more effort is needed to be carried out by the food authorities to improve that level of practices in food safety among the food handlers in Tirupati and Tirumala towns. Inadequate practices can not only be blamed on insufficient knowledge but barriers preventing implementation of their practices despite adequate knowledge are lack of time, lack of staff and lack of resources thus, infrastructure modification, and strengthening is required where training of food handlers is advocated (Sultana Abida et al., 2013).
Accordingly, consumers are highly concerned about foodborne diseases at foodservice establishments. Responding to this concern, many governments have made a great deal of effort to inspect foodservice establishments properly. Restaurants that fail to meet the minimum requirements and standards of food safety and hygiene can face enforcement penalties. Food safety inspectors have a range of options, including voluntary and involuntary enforcement action, to ensure that an adequate level of enforcement is available for offending restaurant owners (Choi, Maclaurin & Ju-Eun Cho, 2015).
Consumers are becoming more food safety conscious, but often that does not translate into increased knowledge or changed behaviour (Altekruse, Yang, Timbo, & Angulo, 2013). Various segments of a population demonstrate different levels of knowledge and commitment to food safety and hygiene behaviours, research conducted with American consumers (Altekruse et al. 2013). Several studies have indicated that a food safety and hygiene standard helps restaurants adhere to standards and reduces the risk of foodborne illness. Moreover, it helps consumers to choose a safer restaurant, resulting in increasing revenue for those restaurants that have received high grades (Cramer, Durbin, & the Vessel Sanitation Program Environmental Health Inspection Team, 2013). However, relatively little research has been conducted to understand consumer perception and behaviour toward food safety and hygiene standards.
The literature reviewed shows that even blowing ones nose, into a handkerchief can contaminate the hands and handlers should avoid direct contact with food if possible (Walker et al., 2010). The five main risk factors that contribute to foodborne illness outbreaks in restaurants are: improper holding temperature of food, poor personal hygiene of food handlers, inadequate cooking, contaminated equipment, and unsafe food (Hertzman & Barrash, 2011) The research findings show that out of the food handlers that were interviewed, 5.3% of food handlers control contamination by keeping the floor and walls clean, 89.5% wash hands as often as necessary and do not touch ready-to eat food with bare hands and 5.3% keep hot food hot and cold food cold. Most food handlers control contamination by washing their hands, not touching ready prepared foods with bare hands which is a good hygiene practice and they also control the temperature of foods by keeping them at the right temperature, as improper holding temperature leads to contamination.
Effective hand washing is an essential control measure for food prevention of pathogen transmission in foodservice establishments and the Health Regulations Act 61 of 2003 stipulates that it is the responsibility of food handlers to wash their hands thoroughly with water and soap under all relevant circumstances (Pilther et al., 2013). Facilities for personnel should be adequate and all hand washing basins in toilet areas must be supplied with hot and cold water, and hand-cleaning preparations in dispenses and paper towels or air dryers should be provided. The result findings show that 26.3% of the food handlers often wash their hands every 30 minutes during preparation and 73.3% wash their hands each time their hands or gloves get contaminated. Most food handlers wash their hands each time their hands get contaminated, which is an upright hygiene practice as literature states that hands should be washed in all applicable situations.
It is essential when raw food materials are handled that the personnel remove jewellery from their hands, and keep fingernails cut short and clean (South African Berea of Standards, 2011). The findings show 5.3% of the food handlers are allowed to wear arm rings in the preparation area, 10.5% are allowed to wear their wedding band and 84.2% are not allowed to wear any of the redundant clothing items. Most food handlers do not wear any redundant clothes when handling food. Food handlers should refrain from wearing jewellery in the food production area, only a plain wedding band is permitted, no necklaces, bracelets, or dangling jewellery are permitted. No earrings or piercing that can be removed are permitted. Results show that 84.2% of food handlers do not wear any jewellery in the food production area.
Food Hygiene, otherwise known as Food hygiene can be defined as handling, preparing and storing food or drink in a way that best reduces the risk of consumers becoming sick from the food-borne disease. The principles of Food hygiene aim to prevent food from becoming contaminated and causing food poisoning.
With this in mind, ensuring that food is safe for human consumption is likely the most critical part of the food preparation process. This ranges from what is called farm to fork, meaning from the farms all the way to your plate. Check out our article on the food production chain and the possible ways contamination can happen.
This means that food hygiene is important at home as well as in the restaurant, retail store or food factory.
There has become an ever-increasing awareness of Food hygiene by the general public and news agencies are reporting on food recalls and outbreaks much more often.
Food hygiene is important for the following reasons:
If food or drink is not safe to eat, you cannot eat or drink. The easiest example of this is safe drinking water. We would never drink water that did not come from a reputable source. The very same principle applies to food.
Every day, people worldwide get sick from the food or drink they consume. Bacteria, viruses and parasites found in food can cause food poisoning.
There is no immediate way of telling if food is contaminated because you cannot see, taste or smell anything different from the norm.
Food poisoning can lead to gastroenteritis and dehydration or potentially even more serious health problems such as kidney failure and death.
This risk is especially significant for those in the high-risk category: Small children/ babies, pregnant moms, the elderly and immunocompromised, especially HIV infections and cancer patients.
Food hygiene and safety prevent germs from multiplying in foods and reaching dangerous levels.
Ensures daily healthy family living.
1.2 Statement of the problem
Keeping one healthy and preventing the additional cost of buying medication and medical check-ups. This is especially important in business. Companies worldwide lose Billions of Dollars per year due to staff downtime.
Hand washing accounts for 33% of all related food poisoning cases. It is therefore important to maintain good personal hygiene practice. This is something we are taught early in our childhood, yet hand washing is still a critical problem in the kitchen
Cross-contamination is a major cause of food poisoning and can transfer bacteria from one food to another (usually raw foods to ready to eat foods).
It is crucial to be aware of how it spreads so you will know how to prevent it. Good food hygiene is therefore essential for food factories to make and sell food that is safe to eat. The first step is for the management and staff to have the knowledge and understand of what food hygiene and Food hygiene
1.3 Objectives of the study
1. To give an assessment of use of cutting board for good hygiene practice in food and beverage kitchen
2. To understand the relationship between the use of suitable cutting board and good hygiene practice in food and beverage kitchen
1.4 Research Questions
1. What is the assessment of use of cutting board for good hygiene practice in food and beverage kitchen
2. What is the relationship between the use of suitable cutting board and good hygiene practice in food and beverage kitchen
1.5 Research Hypothesis
H0: There is no significant relationship between use of suitable cutting board and good hygiene practice in food and beverage kitchen
H1: There is a significant relationship between use of suitable cutting board and good hygiene practice in food and beverage kitchen
1.6 Definition of terms
Cutting board: A high-quality cutting board is an essential culinary tool. The preparation of most foods and meals requires that you use one
Hygiene: Conditions or practices conducive to maintaining health and preventing disease, especially through cleanliness.
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INVENTORY MANAGEMENT AND THE PERFORMANE OF HOTELS IN ONITSHA
CHAPTER ONE
1.0 INTRODUCTION
The effective and efficient functioning of a productive system requires the regular demand and supply of inventory at the input transformation and output phases of the production process.
Management is also seen as the effective and efficient utilization of resources for the achievement of organization objectives. To ensure the achievement of the objective three must be free flow of material, unencumbered at every stage of the production process.
In Nigeria today, there are many soft drink production companies in the beverage industry and they all source their raw materials from few of not the same market. With the present economic melt down, organization are after these scare resources to product their product. Therefore, the urgency for the effective and efficient management of inventory in form of raw material, work-in-progress and finished goods constitute significant proportion of assets of most organization.
But why is it pertinent to keep an eye on these items in other words, why do we engage in inventory management?
Inventory items cost money to acquire, they cost money to store and to look after, which means storage facilities has to be provided so as to make sure that these materials or items do not get spoilt until they are turned into sellable goods, they do not produce money.
When stocks are held, it means tying down capital that would have been used in other areas, so it all represent cost and should be managed properly to acquire efficiently.
We must however, hold stocks to meet production needs and sales needs. This is because if we do not hold stocks in sufficient quantities west and the risk of running out of stock. Similarly, if we short of finished good, we may disappoint our customers. Inventory shortage in both these forms will likely lead to loss of customers and money. For the organization not to have above problems they should strike a balance between too much stocks (over inventory) and carrying too little stock. (Under inventory).
This is essentially the importance of inventory management, managing assets of all kinds is basically an inventory problem, the same method of analysis applies to cash and fixed assets as to inventories themselves.
First of all a basic stock must be on hand to hand balance in flow and outflow of items, the size of the stocks depend on pattern of flow whether fast moving or regular items.
Secondly, because the unexpected may occur, it is necessary to have safety stock on hand presenting extra stock to avoid the cost of not having enough to met current needs.
Thirdly, additional amount may be required to meet future growth needs, these are called anticipation stocks, related to anticipation stock is the recognition that these are optimum purchases size defines as economic order quantity (EOQ)
In borrowing money for buying raw materials for production or purchasing plants and equipments, it is cheaper or more economical to buy more than just enough to meet immediate needs. Manufacturing firms have three kinds of inventories:
Holding stocks in what ever form cost money: the capital tied down by the stocks itself has to be serviced by the payment of interest and the land or warehouse needed for the stock has to be bought or rented.
The handling and securing of the stocks and any quality determination that occur also cost money.
The sample type of the stock control system used in most organization is two: the bin system of stock control and which is of two quantities – the first is the stock level below which a new order has to placed, the other gives the quantity to be ordered. Under this system, the units of stocks are held in two; one and two stocks is taken from bin as required until this bin is empty. More are then ordered by the quantity being determined by the rate of usage or consumption rate.
Comprehensive inventory; planning and control system have been successfully installed or established in many organizations. The major objectives of inventory management are to discover and maintain to optimum level of investment in the inventory. Inventories may be too high or too low, if to high there are unnecessary carrying cost and risk of obsolesce, if too low, production may be disrupted or sales permanently cost and loss of goodwill, reputation and customers to their firms in the same industry.
The optimum inventory level is that which minimizes the total associated with inventory.
1.2 STATEMENT OF THE PROBLEM
The life blood of any organization, whether private or public whether productive or service organization is inventory. Because of the slit completive that exist in every industry, inventory management has become mandatory on each and every manager responsible for production in an organization.
Inventory is one vital resource that any organization requires and just like any other resource that is very scares and that requires effective management rather than neglect.
The cost of acquiring these inventories is also important for the fact that too much of it will mean trying down capital and risk of becoming obsolete while having little could lead to shortage and production bottle neck.
How then, to determine adequate quantity of raw material to buy, where to buy on a regular basis devoid of scarcity, the amount to invest on the inventory is the concern of the researcher.
1.3 OBJECTIVES OF THE STUDY
The objectives of the study are to determine:
1.4 SIGNIFICANCE OF THE STUDY
The result of this research when concluded will be of great benefit to the following.
The findings and the recommendation will asset production managers to find better ways to manage their inventory. The findings and recommendation can also be used as a steeping tone to other researcher in the areas for further research work.
1.5 STATEMENT OF HYPOTHESIS
The following are hypothesis developed to guide this research work:
Ho: effective inventory management will not reduce material wastage/cost and hence cannot improve profitability.
H1: effective inventory management will reduce material wastage/cost and hence cannot improve profitability.
1.6 SCOPE OF THE STUDY
The scope of this research is the Nigerian Bottling company and its limited to the management of their inventory in the last five (5) years of the company operations.
1.7 LIMITATIONS OF THE STUDY
This research is limited by the time in the sense that most respondent do not keep appointment given to the researcher.
Some respondents also misplaced the research instrument administered to them.
Another problem is restriction to vital information and document by the organization under study due to secrecy, the organization is so strict with their document and do not allow vital information to be revealed for fear for leaking management secret to competitors, this generated a non-challant attitude by some staff towards the research.
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After paying the appropriate amount (#5,000) into our bank Account below, send the following information to
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(1) Your project topics
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We will send your material(s) after we receive bank alert
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Account Name: AMUTAH DANIEL CHUKWUDI
Account Number: 0046579864
Bank: GTBank.
OR
Account Name: AMUTAH DANIEL CHUKWUDI
Account Number: 3139283609
Bank: FIRST BANK
FOR MORE INFORMATION, CALL:
08068231953 or 08168759420