Effect of food poisoning on guest patronage in catering establishment – case study of Tantalizer and The Place Restaurant

Description

Abstract

Effect of food poisoning on guest patronage in catering establishment – case study of Tantalizer and The Place Restaurant. This study examines the effect of food poisoning on guest patronage in catering establishments in Ikorodu metropolis. The main objective of this study is to establish the effect of food poisoning on guest patronage in catering establishments in island metropolis. The specific objectives are to identify the possible means and methods for preventing food poisoning and its outbreak in catering establishments, to identify the effect of food poison on guest patronage in catering establishments, Ascertain the importance of food hygiene to guest patronage and to create awareness on the effect of food poisoning to the body system and for good living. This study employs both expo-facto research design and exploratory survey. Descriptive statistics were used to determine the sample characteristics. While a Chi-square analysis was performed to test the hypotheses. This study revealed that food poison has an effect on guest patronage in catering establishments, creating awareness has a significant effect on food poisoning to the body system and for good living, means and methods for preventing food poison have a significant effect on catering establishment and food hygiene has a significant effect on guest patronage. Arisen from the analysis of the study, the study recommended training food handling staff about food hygiene practices to prevent food poisoning, Create hygiene committees responsible for maintaining hygiene standards, quality control and training personnel from all sections of the food production line including food service personnel and the means, method and measure on how food hygiene can be practice in other to reduced food poison and increase profitability and guest patronage in the catering establishment.