Food quality management practice in hospitality industry, a case study in Miklin hotel, Kumasi

Abstract

The purpose of the study was to investigate the food quality management practice in hospitality industry, using Miklin Hotel Kumasi as a case study. The researcher used descriptive research design for the study. The research used both qualitative and quantitative research approach for the study. The total population of the study was 76. Random sampling method was used to select 63 respondents for the study. Primary and secondary data sources were used for the study. The main instrument used for data collection was questionnaire. The data was analysed using Statistical Package for the Social Science (SPSS) software version 12.0 for MS Windows. The study results hold that 83.1% of the respondents said that the taste and aroma of the food is desirable. Moreover, 68% of the respondents affirmed that healthiness and flavour of the food is desirable. Also, the study revealed that 73.6% of the respondents affirmed that the presentation of the food is desirable. The study indicates that after the dining experience, 52.8% of the respondents affirmed that they were satisfied with the food quality. The study indicates that 50.9% of the respondents said that providing quality food improves customer satisfaction and that cooks must participate and contribute to food quality management by using disposable tissues, wearing clean and proper uniforms, providing hygienic food to customers, practicing proper Personal hygiene practices to improve food quality and consumers health. The study findings concluded that the customers were highly satisfied with the food quality management practice in the hospitality industry. The study recommended that the management of the hotel should organize periodic seminars and workshops to train cooks regarding the modern methods of storing and preserving food to avoid food contamination at the hotel restaurant.