Causes of food poisoning, effect and their control in the hospitality industry - case study of Tantalite Hotel, Nasarawa Department: Hospitality Management By: Psameee Project ID: 8366 Rating: (5.0) votes: 1Rate this project12345 Price:₦4000 Get the Complete MaterialAbstractThis study investigated the causes, effects, and control measures of food poisoning within the hospitality industry, with a specific focus on Tantalite Hotel, Nasarawa. The research aimed to identify the primary causes of food poisoning, evaluate the effectiveness of current control measures, and propose additional strategies to enhance food safety. A total of 70 respondents, comprising 20 staff members and 50 customers, participated in the study. The data were collected through a structured questionnaire that included demographic questions and inquiries about food safety practices. Analysis revealed that the primary causes of food poisoning were poor hygiene practices (47.1%), contaminated ingredients (22.9%), inadequate cooking (12.9%), and cross-contamination (10.0%). Current control measures, such as strict hygiene protocols (38.6%) and regular staff training (28.6%), were found to be moderately effective, but there was room for improvement. The study also highlighted the need for advanced training programs, more frequent inspections, better supplier management, and the adoption of new technologies to further reduce the risk of foodborne illnesses. Additionally, customer feedback was deemed crucial in identifying potential food safety issues. The findings underscored the importance of continuous improvement in food safety practices and the proactive involvement of regulatory bodies. Recommendations included implementing comprehensive training programs, increasing inspection frequencies, and leveraging technological advancements. Further research was suggested to explore the long-term impact of these measures and their effectiveness across different sectors of the hospitality industry....Preview Download Preview +Other Hospitality Management project topics and materials you might be interested in»The economic importance of hospitality industry to the nation»Importance of interpersonal relationship between restaurant and kitchen staff»Effect of economic depression on the marketing of hotel products»Production of assorted snacks from composite flour with special references to sweet potato»Roles of equipment availability on employee performance in the hotel industry»Utilization of rice for the production of snacks and bread»The effect of corona virus pandemic (covid - 19) on the profitability of hotels establishment»Examining the impact of online reservation system on the profitability of the hotel»Enriching Nigeria menu with the use of soya beans»The causes of food poisoning - effect and their control»The effectiveness of health insurance as a motivational tool in the hotel industry - case study of selected hotels in Ikorodu, Lagos»Critical examination of safety and security concern in hospitality industry - case study of Exclusive Mansion»Evaluate the service delivery and customer satisfaction in hospitality industry»Impact of marketing communication in promoting tourist destination - case study of Katsina metropolis»Effect of food poisoning on guest patronage in catering establishment - case study of Tantalizer and The Place Restaurant