Cape Coast Polytechnic Department of Hotel, Catering and Institutional Management

Cape Coast Polytechnic Department of Hotel, Catering and Institutional Management

PHILOSOPHY

• To provide a high quality vocational education, which is intellectually rigorous and up-to-date, as well as relevant to the needs of future middle-level manpower professionals in the service sector
• To become the leading trainer of professionals in contemporary Hotel, Catering and Institutional Management training in the country
• To better train students to boost the hospitality industry in the country.

FUTURE PLANS

• The department plans to mount a programme leading to the award of B-Tech in Hospitality and Tourism Management, Part-time HND in Hotel, Catering and Institutional Management. To crown it all, the department intends to introduce in the near future, a Distance Learning in Hotel, Catering and Institutional Management. This is to ease the mounting pressure on the existing facilities and to also give workers the opportunity of further studies at the own convenience.
• The department in collaboration with USARice in the foreseeable future will organize refresher training courses for food vendors, fast food joint operators and local eateries operators (chop bars) within the catchment area. Specifically, the programme aims to develop an in-depth understanding into current trends aspects of Food management. It will provide sound management education whiles developing the skills to ensure the safety, acceptability and nutritional adequacy of food that is provided.
• The department plans to put up a thirty (30) bedroom guest house.
• The department plans to procure a thirty seater bus.
• To produce fruit juices and preserves using local fruits for sale.

CAREER OPPORTUNITIES

• Hospitality Supervisors
• Domestic Bursars
• Small hotel managers
• Chefs
• Diet Cooks
• Self Employment
• Teaching in the Technical/Vocational Institutes

STAFFING

The department has twenty seven staff of which six (6) are full time lecturers, nine (9) are full time academic servicing staff and two (2) academic supporting staff. Details are shown in the table below:

*Study Leave

RESEARCH ACTIVITIES AND INTERESTS

Augustina Sackle Sackey (Ms)

Research areas and interest

• Quality Assurance in the Hospitality Industry.
• Food Processing and Production Research works
  • Psychological Climate, Psychological Empowerment and Empowered Behaviour in Hotels: Study of Mid-Scale Hotel Group in Ghana.
  • The Impact of Frontline Employee Personality Traits on Customer Satisfaction in Hotels in the U.K. and GHANA.
  • Nutrition knowledge, food preferences of male students in the tertiary institution. Case study of University of Education, Winneba.

Gladys Bediako (Ms)

Research works

• Effectiveness of Chaawus Charcoal Briguette as Fuel Wood Substitute for fish Smoking in Ghana.
• Comparing Eating Habits of Fantes, and Ewes in Cape Coast Municipality.

Influence of Socio-Economic Status of Parents on Body Mass Index (BMI) on Basic School Children in Cape Coast Metropolis.

Rhoda Bampoe-Addy (Mrs.)

Research works

• Improving Food and Beverage Service Methods in Small Hotels.
• The Economic Benefits of Tourism in Community: a Case Study of Elmina in the Central Region of Ghana.

Emmanuel Kwaw (Mr.)

Research works

• Microbiological quality of street retailed fruit juices: a case study of the University of Ghana campus.
• Effect of storage temperatures on the growth and survival of pathogens in semi preserved foods.

Research areas and interest

• Implementation of food safety and quality management systems (ISO 22000 implementation)
• New product development
• Health and safety issues
• Food processing and preservation

Tsatsu McCarthy (Mr.)

Research areas and interest

Food Production and Food Services Management.

Hospitality and Hotel Management.

Hotel and Tourism Information Technology Management.

Hospitality education.

Consumer behaviour in hospitality.

Research Works

Food and drink service quality in the hospitality industry in Ghana: A case study of Cape Coast and Elmina

• Maize as a staple carbohydrate in Ghana: Encompassing Political, Economic, Social, Technological, Environmental (PESTE) and Gastronomic context of food and drink.
• The Hospitality industry and issues of customer satisfaction; is the customer always right?
• Nature and causes of employee turnover and absenteeism in the hospitality industry in Ghana.
• Dog meat cookery and consumption in Ghana: myths, facts and perceptions of non-consumers.
• Catering Education and Training in Ghana: A Comparative Study of Selected Hotels, Catering Training Institutions, Non-Catering Students and the Ghana Education Service.

Rita E. Sanful (Ms.)

Research works

• Sanful, R. E., Oduro I. and Ellis, W. O., (2013) Proximate and Functional Properties of Five Local Varieties of Aerial Yam (Dioscorea bulbifera) in Ghana, Middle East Journal of Scientific Research, 14(7):947-951
• Sanful, R. E., Oduro I. and Ellis, W. O., (2013) Effect of Pre-treatment and drying on the Functional Properties of D. bulbifera flour, Sky journal of Food Science, 2(4): 27-34

Sanful, R. E., Oduro I. and Ellis, W. O., (2013) Effect Pre-treatment and drying on the Nutritional and Mineral Composition of D.bulbifera Flour, Journal of Biological and Food Science Research, 2(4): 37-44