ASSESSING THE COMPLIANCE WITH FOOD LAW IN THE HOSPITALITY INDUSTRY: A STUDY OF SELECTED HOTELS IN THE AKUAPIM SOUTH MUNICIPALITY

Abstract

This study examines the compliance with food safety laws in the hospitality industry, focusing on selected hotels in the Akuapim South Municipality. Using a descriptive research design, the study targeted a population of hotel staff involved in food preparation and kitchen staff. A purposive sampling technique was employed, selecting a sample size of 50 respondents to ensure relevant and rich data. Structured questionnaires were used as the primary data collection instrument, and the data was analyzed using SPSS software. Descriptive statistics such as frequencies and percentages were calculated to summarize the findings. The results indicate that most hotels rely on internal audits to assess compliance, focusing on key areas such as sanitation, food storage, and employee hygiene. Compliance efforts have had mixed impacts on hotel operations, with some establishments reporting positive influences on their reputation and customer trust, while others faced increased operational costs. Challenges identified include inadequate staff training, high compliance costs, and insufficient regulatory guidance. To address these challenges, strategies such as increased training sessions, budget allocations for compliance, and internal monitoring mechanisms were adopted. The study concludes that while compliance with food safety laws enhances the reputation and operational standards of hotels, it also presents significant challenges that require strategic management. Further research should explore the long-term financial impacts of food safety law compliance on small and medium-sized hotels within the municipality.