Sanitary and Hygiene Conditions of Slaughterhouses and Its Effect on the Health of Residents (A Case Study of Amasaman Slaughterhouse in the Ga West Municipality, Ghana).

This study specifically looked at the sanitary and hygiene conditions of the slaughterhouse and its effect on the health of residents in the community. The sanitary and hygiene conditions of Slaughterhouses are  of important due to the fact most of it are located within the community, which can have effect on the health of the residents. A descriptive survey design was used for this study.  The target population were staff of the slaughterhouse and residents of the community (Amasaman), irrespective of position, age or gender. The sample size consisted of 150 respondents, comprising; twenty (20) workers of the slaughterhouse, and hundred thirty (130) residents from the community. Questionnaires, consisting of opened and closed ended questions, and interview guide, were the main data collection instruments used to carry out the study. The collected data was analyzed using frequencies, percentages, charts and tables. The study revealed that the operations of the slaughterhouse do have effect on the health of the residents of the community because wastewater was disposed off into the streams and rivers which serve a source of drinking water. The workers of the slaughterhouse also attested to it. 74.2% of the residents representing majority answered no when they were asked if the operations of the slaughterhouse were inspected. This was expected because most (70%) the residents indicated in a follow up question that they have never seen an inspector before. The study recommends that government must compel the Accra Metropolitan Assembly (AMA), to stop the operators of slaughterhouses and abattoir from construction at unauthorized places. Keywords: Slaughterhouse, Wastewater, Hygien

Factors Influencing Food Service Quality in Ghanaian Polytechnics

The aim of the study was to assess factors influencing food service quality in Ghanaian polytechnics. Service quality and customer satisfaction have been identified as key elements of the service-profit chain. A mixture of an exploratory and descriptive research designs were employed to study 250 respondents. Data was analysed using statistical tools such as the Statistical Package for Social Sciences (SPSS). The study revealed that all the service quality variables (tangibles, reliability, responsiveness, assurance and empathy) were positively related to customer satisfaction which indicates the higher the service quality, the higher customer satisfaction. The analysis of respondents’ expectations scores suggested that the most important expectations items were “accurate bill (3.18)”, “clean rest rooms (2.94)”, “clean, neat and appropriately dressed staff (2.46)” and “clean dining areas (3.34)”, which fall under the dimensions reliability and tangibles. In conclusion, customers were not sure whether the physical facilities, equipment and appearance of the personnel of the restaurants (Tangibles) were attractive. The study recommends that improving service quality in restaurant settings will not only increase customer satisfaction and strengthen customer loyalty, but also improve the restaurant’s reputation and generate greater revenue. Keywords: Service Quality, Customer Satisfaction, Restaurants, Polytechni