The Impact of Covid-19 on the Food and Beverages Department of the Hospitality Industries in the Kumasi Metropolis of the Ashanti Region, Ghana

Inhaltsverzeichnis (Table of Contents)

• Dedication
• Acknowledgement
• Table of Contents
• Abstract
• CHAPTER ONE
  • INTRODUCTION
  • 1.0 Background to the Study
  • 1.1 Statement of the Problem
  • 1.2 Purpose of the Study
  • 1.3 Research Questions
  • 1.4 Significance of the Study
  • 1.5 Delimitations
  • 1.6 Limitations
  • 1.7 Organization of the Rest of the Study
• CHAPTER TWO
  • LITERATURE REVIEW
  • 2.1 Operations of the Food and Beverages Department of the Hospitality Industry
  • 2.2 Customer Service and Participation in the Food and Beverages Department
  • 2.3 Staff Organization and Performance in the Food and Beverages Department
• CHAPTER THREE
  • RESEARCH METHODOLOGY
  • 3.0 Research Design
  • 3.1 Population of the Study
  • 3.2 Sample and Sampling Procedure
  • 3.3 Data Collection Instruments
  • 3.4 Validity and Reliability of the Research Instruments
  • 3.5 Data Collection Procedure
  • 3.6 Data Analysis
• CHAPTER FOUR
  • PRESENTATION AND DISCUSSION OF RESULTS
  • 4.0 Overview
  • 4.1 Demography of Respondents

Zielsetzung und Themenschwerpunkte (Objectives and Key Themes)

This research aims to investigate the impact of the COVID-19 pandemic on the food and beverages department of the hospitality industry in Kumasi Metropolis, Ashanti Region, Ghana. The study explores the challenges faced by these businesses and the strategies employed to overcome them.

• Impact of COVID-19 on Food and Beverage Operations
• Customer Service and Participation in the Food and Beverage Industry during the Pandemic
• Staff Organization and Performance in Food and Beverage Establishments amidst COVID-19
• Strategies Implemented by Hospitality Businesses to Adapt to Pandemic Conditions
• The Future of Food and Beverage Services in the Post-COVID-19 Era

Zusammenfassung der Kapitel (Chapter Summaries)

Chapter one introduces the study, outlining the background, problem statement, purpose, research questions, significance, delimitations, limitations, and organization of the research. Chapter two provides a comprehensive review of relevant literature on the operations of the food and beverage department, customer service, and staff organization and performance within the hospitality industry. This review explores the impact of COVID-19 on these aspects and highlights existing knowledge and theories related to the study. Chapter three delves into the methodology employed, outlining the research design, population, sample, data collection instruments, validity and reliability, data collection procedure, and data analysis methods.

Schlüsselwörter (Keywords)

This research focuses on the hospitality industry, food and beverage operations, COVID-19 impact, customer service, staff organization, performance, adaptation strategies, and the post-pandemic future of food and beverage services.