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.
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.
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.