dc.contributor.author |
Mohammed, S |
|
dc.date.accessioned |
2023-02-24T14:13:25Z |
|
dc.date.available |
2023-02-24T14:13:25Z |
|
dc.date.issued |
2020 |
|
dc.identifier.uri |
http://41.74.91.244:8080/handle/123456789/1555 |
|
dc.description |
A PROJECT WORK SUBMITTED TO THE DEPARTMENT OF CATERING,
HOSPITALITY & TOURISM EDUCATION, COLLEGE OF TECHNOLOGY
EDUCATION – KUMASI.
IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE AWARD OF
MASTER OF TECHNOLOGY IN CATERING, HOSPITALITY & TOURISM
EDUCATION.
AUGUST, 2020 |
en_US |
dc.description.abstract |
This study was conducted with the objectives of assessing the kind of meals provided for boarding
students in Senior High Schools in Ghana; examining meal preparation patterns and the hygienic
practices in the schools’ kitchen and assessing the relationship between meals and the health status
of students. The main aim was to provide baseline data on the pertaining food safety practices in
boarding schools in Ghana for future improvements. The research covered all the three year groups
of the school but was centered more on the third year students because of their experience and
academic maturity. The study utilized a simple random stratified sampling, to select 100 students
(40 girls and 60 boys) and 12 school authorities including 5 assistant cooks and 1 matron and six
(6) other members of staff, comprising the management, teaching staff, storekeeper and the bursar.
It was revealed that the majority of the students were happy with a number of the meals provided
them. However, some breakfast meals were identified as being too light to be taken without any
pastry. The study identified that daily three-square meals provided were prepared under fairly good
hygienic environment and condition and those meals were served at regular intervals. The study
however identified cooks’ occasional negligence on some basic hygienic practices such as how to
avoid wiping sweat with napkins, regular hands washing. The researcher, in view of the findings
concluded that students were generally safe from foodborne diseases while in school. The
researcher therefore recommends that regular and effective in service training for the kitchen staff
be organize on food safety practices. |
en_US |
dc.language.iso |
en |
en_US |
dc.publisher |
University of Education Winneba |
en_US |
dc.subject |
Meals preparation |
en_US |
dc.subject |
Health status |
en_US |
dc.subject |
Boarding schools |
en_US |
dc.title |
The meals preparation pattern of boarding schools and its impacts on the health status of students. A case study in the Ashanti region |
en_US |
dc.type |
Thesis |
en_US |