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Now showing items 1-20 of 23

THE INFLUENCE OF ADVERTISING ON SALES OF FAST FOOD PRODUCTS. A CASE STUDY OF KFC KOFORIDUA IN THE NEW JUABEN MUNICIPALITY

ASAMOAH, COMFORT AMOBEA (2023-09)

This study examines the influence of advertising on sales of fast food products: A case of KFC Koforidua in the New Juaben Municipality. To obtain this, the study dealt with three main objectives, the study first identifies ...
EVALUATION OF GUESTS’ PREFERENCES FOR BUDGET HOTELS IN THE FANTEAKWA SOUTH MUNICIPALITY

NYARKOA, HELENA (2023-10)

For many people, the choice of budget hotel for accommodation is fundamentally beyond budget concern, but a firm comprehension of these aspects is literally less explored. There has been little research done to understand ...
SENSORY QUALITIES AND PROXIMATE COMPOSITION OF COMPOSITE COOKIES FROM WHEAT FLOUR (TRITICUM), TIGER NUT FLOURS (CYPERUS ESCULENTUS L.) AND PINEAPPLE PUREE (ANANA COMOSUS)

AFARI, ABENA APREKU (2023-11)

The main objective used for the study was to explore the feasibility of producing cookies with wheat flour, tiger nut flour and pineapple puree. The research design used for this study was experimental. A questionnaire ...
PRODUCTION OF BISCUITS USING WHEAT FLOUR AND KIDNEY BEAN FLOUR

YEBOAH-DWAMENA, SANDRA (2023-12)

Biscuit is made from mainly wheat, which is an imported commodity. Wheat is imported into Ghana using huge foreign exchange, and this makes the product made from it expensive. In this study, kidney beans' inclusion in ...
FACTORS INFLUENCING STUDENTS’ SATISFACTION WITH BLENDED LEARNING AFTER COVID-19 PANDEMIC

ALABI, ISABELLA (2023-12)

The main aim of the studies is to examine the factors influencing students’ satisfaction with blended learning after the Covid-19 pandemic with evidence from the Koforidua Technical University (KTU). Three specific ...
EXAMINING THE KNOWLEDGE AND PERCEPTION OF THE EFFECTS OF THE USE OF FOOD ADDITIVES IN FOOD PREPARATION AMONGST THE STUDENTS OF KOFORIDUA TECHNICAL UNIVERSITY

AGBORKEY KORKOR, COMFORT (2024)

This research aimed to examine the knowledge and perception of the effects of the use of food additives in food production amongst the students of Koforidua Technical University. The study employed a descriptive research ...
AN EXAMINATION INTO THE HEALTH AND SAFETY STANDARD PRACTICES OF HOTEL STAFF IN BUDGET HOTELS. A STUDY AT SELECTED HOTELS IN THE NEW JUABEN NORTH MUNICIPALITY, KOFORIDUA, EASTERN REGION

AGYEI BOAFO, ERNEST (2024)

Poor health and safety practices have resulted in a lot of challenges including accidents, injuries and untimely demise of working staffs. This study sought to examine the health and safety standard practices of hotel ...
EXAMINING TOURIST ACCOMMODATION CHOICE AND SATISFACTION IN GHANA’S HOSPITALITY INDUSTRY

ATIEMOH OPOKUA, EDWINA (2024)

This study examines tourist accommodation choice and satisfaction within Ghana’s hospitality industry, focusing on two popular tourist destinations: the Bunso Arboretum Canopy Walkway and the Aburi Botanical Gardens ...
EXAMINING WORKFORCE DEVELOPMENT CHALLENGES IN THE HOSPITALITY AND TOURISM SECTOR IN AYAWASO WEST MUNICIPALITY

AWUKUBEA, SHERYL ADJAYE (2024)

The study focused on the issue of workforce development challenges in the hospitality and tourism sector in the Ayawaso West Municipal Assembly in Greater Accra. It examined the specific challenges businesses in ...
SHITO MADE FROM PREKESE (AIDEN FRUIT)

OFORIWAA BOATENG, DORIS (2024)

This study explored the incorporation of Aiden fruit (prekese) into shito, a popular Ghanaian condiment, focusing on its phytochemical composition, sensory attributes, and consumer acceptability. The objectives of the ...
THE PROXIMATE COMPOSITION AND CONSUMER ACCEPTABILITY OF PANCAKE MADE WITH WHEAT AND CASSAVA FLOUR

AMANIE, CHARITY (2024)

This study investigates the proximate and physicochemical properties, sensory evaluation, and overall acceptability of pancakes made with a combination of wheat and cassava flour. The primary objectives were to conduct ...
FORMULATION OF BREAD USING COMPOSITE OF PLANTAIN AND CASSAVA FLOUR

ODEI, FAUSTINA (2024)

The study was on the formulation of bread using composite of plantain and cassava flour. This study employs an experimental research design. The questionnaire was used to access the sensory qualities and overall ...
CONTRIBUTION OF HOTEL GROWTH TOWARDS THE DEVELOPMENT OF NEW JUABEN SOUTH MUNICIPALITY, KOFORIDUA

BUDU, PATRICIA (2024)

This study examines the role of hotel growth in the development of the New Juaben South Municipality, Koforidua, focusing on three main objectives: assessing the economic contributions of selected hotels to the Eastern ...
ASSESSING THE COMPLIANCE WITH FOOD LAW IN THE HOSPITALITY INDUSTRY: A STUDY OF SELECTED HOTELS IN THE AKUAPIM SOUTH MUNICIPALITY

OFORI, GIFTY MAAME YAA (2024)

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 ...
PREFERENCE STRATEGY AND ITS INFLUENCE ON HOTEL BRANDS. A CASE STUDY OF NASCO HOTEL

MINTAH, MARY (2024)

The hospitality industry is highly competitive, with hotel brands constantly seeking strategies to differentiate themselves and attract guests. One such strategy is the use of preference strategies, which involve ...
KITCHEN SAFETY PRACTICES OF KITCHEN STAFF IN SENIOR HIGH SCHOOL (S.H.S): A CASE STUDY OF OSINO SENIOR HIGH SCHOOL

OBUOBI, ANGELA (2024)

This study aimed to assess kitchen safety practices among staff at Osino Senior High School, focusing on their awareness, adherence, and training regarding kitchen safety protocols. The research employed a quantitative ...
PRODUCTION AND SENSORY EVALUATION OF DIETARY FIBRE COOKIES FROM ANANAS COMOSUS (SMOOTH CAYANNE, QUEEN, MD2)

ASIEDUA, IVY OSEI (2024)

A study was carried out to evaluate the quality of cookie produced from composite blends of wheat and pineapple fibre varieties. The objectives of the study were to determine the proximate composition and sensory ...
EXAMINING THE TECHNOLOGY ADOPTION IN ACCOMMODATION MANAGEMENT, A CASE STUDY OF GIFT GUEST HOTEL IN KOFORIDUA

ODURO, AGYEIWAA REBECCA (2024)

This study Examines Technology Adoption in Accommodation Management: A Study at Gift's Guest Hotel in Koforidua sought to analyze technology adoption on operational efficiency and guest satisfaction within the hospitality ...
THE PROXIMATE ANALYSIS OF COATED MILLET WITH REFINED FLOUR AND WHOLE WHEAT FLOUR

ABAKAH AMA, VICTORIA (2024)

This study investigates the proximate composition, sensory attributes, and general acceptability of coated millet compared to refined flour and whole wheat flour. The primary objectives were to assess the nutritional ...
PRODUCTION AND SENSORY QUALITY OF BEVERAGE MADE FROM AFRICA LOCUST FRUIT (DAWADAWA) AND TETRAPLUERA TETRAPTERA (PREKESE)

GYEKYE, BOABENG SABINA (2024)

This study was conducted to produce and evaluate the quality of beverages made from Dawadawa and Prekese fruits. The objective was to produce functional beverages from Dawadawa fruit and Prekese. The Association of ...

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