Abstract:
The main purpose of the study was to examine housekeeping management
practices of housemasters and housemistress in selected Senior High Schools in the
Kumasi Metropolis. The research adopted descriptive research design. Quantitative
research approach was used. The population consisted of all boarding house students
and house masters/mistresses engaging in housekeeping practises in the three selected
Senior high schools namely Seven Day Adventist SHS, Kumasi Girls SHS, and
Prempeh College. The study population was 6905. Non-Probability sampling
(convenience) procedure was used to select 364 respondents for the study.
Questionnaires were used to gather primary data. Descriptive statistics was used to
analyse data. The study results show that majority (88.1%) of the respondents agreed
that student’s roles as housekeepers is to regulate activities such as cleaning, weeding,
washing and smoking that can lead to hazardous conditions. Moreover, most of the
respondents (58.8%) agreed that student’s roles as housekeepers is to properly control
waste. Furthermore, most of the respondents (67.3%) agreed that student’s roles as
housekeepers is to weed and control grass and bush. The study concluded that the
equipment required for housekeeping in selected Senior High Schools in the Kumasi
Metropolis were detergents (13.7%), scrubbing brushes (10.6%), brooms (8.9%),
8.9% used cutlasses, (6.2%) used hoes, 9.7% used rake and mob, 10.2% used shovels,
11.1% used rag, 2.7% used wellington boots and gloves respectively, while 1.3% used
protective clothing, buckets and head pans and disinfectants. The study recommended
that the Teachers and housekeeping practices supervisors should continue to organise
housekeeping practices for students frequently to improve environmental cleanliness
and prevent infectious diseases in the selected SHSs.
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