A survey on the incidence of food poisoning among catering establishments (a case study of Benue hotel and Doo palace hotel, Makurdi) Department: Hospitality Management By: Ayaka001 Project ID: 6968 Rating: (3.0) votes: 2Rate this project12345 Price:₦2000 Get the Complete MaterialAbstractThis study was conducted to carry out a survey on the incidence of food poisoning among catering establishments. The specific objectives were to examine whether there has been an incidence of food poisoning in catering establishments to create awareness of the effect of food poisoning to the body system and for good living to investigate the likely causes for the incidence of food poisoning in catering establishments and to aviate the possible means and methods for preventing food poisoning and its outbreak in catering establishments. The study adopted a descriptive survey method and data for the purpose of this study were obtained from both primary and secondary sources. A questionnaire was used as an instrument for data collection. 60 participants were selected out of the entire population of the study area as the sample size using random sampling technique. Out of the 60 questionnaires administered, 50 were duly filled and returned. Therefore, the analyses in this study are based on the 50 retrieved questionnaires. Simple percentage method of data analysis was used to analyze the data obtained. Findings from the study revealed that the major causes of food poisoning among catering establishments are bacteria and viruses and the main effects of food poisoning among catering establishments are Diarrhea and stomachaches. The study, therefore, recommends that catering establishments should maintain a high standard of personal hygiene and protection of foods from famine and insects....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»Roles of equipment availability on employee performance in the hotel industry»Production of assorted snacks from composite flour with special references to sweet potato»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 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»The causes of food poisoning - effect and their control»Impact of marketing communication in promoting tourist destination - case study of Katsina metropolis»Evaluate the service delivery and customer satisfaction in hospitality industry»The effect of quality services on customer satisfaction - case study of Destiny Castle Hotel