Abstract:
The purpose of the study was to assess the effects of food wastages in some selected
hotels in Sunyani Municipality. The study employed a mixed approach and descriptive
survey in tackling the problem at hand. A sample size of 215 was used which comprises
of 160 customers, 39 workers, and 16 managers. Random sampling technique was
adopted in selecting the customers while the workers were purposively sampled.
Questionnaires, interview and observation were adopted as the research instrument for
soliciting information from the respondents. Findings from the study revealed that food
wasting situations at the very various sampled for the study were very alarming since
61.1% admitted food wasted constitute a larger portion of waste generated in their
hotels. It was also indicated in the findings that the hotels were making losses rather
than profit and considering shutting down the restaurant section as a result of food that
gets wasted and customers get stranded when they need food. However, it was
established through the findings that the food wasting problems among the hotels can
be reduced drastically if they employ qualify personnel, upgrade their kitchen and
storage facilities to a standard, educate customers on food wasting, operate a customer
-friendly food policies and food specialties. Finally, the study recommended that
standard protocols that are used in operation of hotels in the country should be adhered
to by the hotels sampled for the study to assist them in reducing the food wasting
situation.
Description:
A project work presented to The Department of Catering and Hospitality,
FACULTY OF TECHNICAL EDUCATION, University of Education, Winneba
in partial fulfillment of the requirement for the award of Master of Technology
in Catering and Hospitality Education
DECEMBER, 2018