International Science Index

3
10008993
Evaluation of Food Safety Management Systems of Food Service Establishments within the Greater Accra Region
Abstract:

Food contaminated with biological, chemical and physical hazards usually leads to foodborne illnesses which in turn increase the disease burden of developing and developed economies. Restaurants play a key role in the food service industry and violations in application of standardized food safety management systems in these establishments have been associated with foodborne disease outbreaks. This study was undertaken to assess the level of compliance to the Code of practice that was developed and implemented after conducting needs assessment of the food safety management systems employed by the Food Service Establishments in Ghana. Data on pre-licence inspections were reviewed to assess the compliance of the Food Service Establishments. During the period under review (2012-2016), 74.52% of the food service facilities in the hospitality industry were in compliance with the FDA’s code of practice. Main violations observed during the study bordered on facility layout and fabrication (61.8%) and this is because these facilities may not have been built for use as a food service establishment. Another fact that came to the fore was that the redesigning of the facilities to bring them into compliance required capital intensive investments, which some establishments are not prepared for. Other challenges faced by the industry regarded issues on records and documentations, personnel facilities and hygiene, raw materials acquisition, storage and control, and cold storage.

Paper Detail
40
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2
10003294
Decomposing the Impact Factors of Energy Consumption of Hotel through LMDI
Abstract:
Energy consumption of a hotel can be a hot topic in smart city; it is difficult to evaluate the contribution of impact factors to energy consumption of a hotel. Therefore, grasping the key impact factors has great effect on the energy saving management of a hotel. Based on the SPIRTPAT model, we establish the identity with the impact factors of occupancy rate, unit area of revenue, temperature factor, unit revenue of energy consumption. In this paper, we use the LMDI (Logarithmic Mean Divisia Index) to decompose the impact factors of energy consumption of hotel from Jan. to Dec. in 2001. The results indicate that the occupancy rate and unit area of revenue are the main factors that can increase unit area of energy consumption, and the unit revenue of energy consumption is the main factor to restrain the growth of unit area of energy consumption. When the energy consumption of hotel can appear abnormal, the hotel manager can carry out energy saving management and control according to the contribution value of impact factors.
Paper Detail
786
downloads
1
10002553
Shariah Compliance Space Planning for Hotel Room Design
Abstract:
This paper illustrates the background of various concepts, approaches, terminologies used to describe the basic framework of an Islamic Hotel Room design. This paper reviews the theoretical views in establishing a suitable and optimum environment for Muslim as well as non-Muslim guests in hotel rooms while according to shariah. It involves a few research methodologies that requires the researcher to study on a few characteristics needed to create more efficient rooms in terms of social interaction, economic growth and other tolerable elements. This paper intends on revealing the elements that are vital and may contribute for hotels in achieving a more conclusive research on space planning for hotel rooms focusing on the shariah and Muslim guests. Malaysia is an Islamic country and has billion of tourists coming over for business and recreational purposes. Therefore, having a righteous environment that best suit this target user is important in terms of generating the economy as well as providing a better understanding to the community on the benefits of applying these qualities in a conventional resort design.
Paper Detail
2411
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