Abstract:
The main objective of the study was to assess the waste management practices in
hospitality industry services in the Berekum Municipality. Quantitative research approach
was used. The population was made up of 25 staff at the hotel. The simple random
sampling technique was used to sample the 20 staff members of the Ahenfie Hotel.
Questionnaires were the main instrument used to gather primary data. Descriptive
statistics was used to analyse data. The study results indicate that 85% of the respondents
indicated that the non hazardous waste generated in the hotel were food and kitchen waste
leftovers, used or dirty papers and wrapping, plastic wrapping or bags, cardboard
packaging, printed documents, brochures, menus, magazines, newspapers, bags, bottles
(that did not contain hazardous chemicals), and food containers. Moreover, 15% said that
common potential hazardous wastes generated specifically include, polishes (used on the
floor, metal, shoes and furniture), cleaning and disinfecting products (carpet and oven
cleaners, detergent, bleach, spot removers and pool chemicals). The study shows that
staff’s roles as waste managers in the hotel is to regulate activities such as cleaning,
weeding, washing and smoking that can lead to hazardous conditions (mean score of 4.87,
SD - 0.67), properly control waste (mean score of 4.83, SD - 0.69), weed and control grass
and bush (mean score of 4.76, SD - 0.75), maintaining operational tidiness and order
(mean score of 4.54, SD - 0.78), and handle materials well and store them properly (mean
score of 4.52, SD - 0.83). The study concluded that the hotel does not document the
quantity of waste generated and the employees are not trained on how to manage waste.
Again, the persons responsible for managing waste do not have adequate personal
protective equipments. The study recommended that the Management of the hotel should
organize periodic workshops, seminars and conferences to enhance the knowledge and
practical expertise of waste management supervisors to improve hygiene and cleanliness
initiatives in the hotel.
Description:
A Dissertation Submitted to the Department of HOSPITALITY AND TOURISM
EDUCATION, Faculty of VOCATIONAL EDUCATION, School of research and
Graduate Studies, University of Education, Winneba in Partial Fulfilment of the
Requirements for the award of Master of Technology Education (Catering and
Hospitality) M-Tech
SEPTEMBER, 2020