Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal ASEAN Journal on Hospitality and Tourism
Charles Kyeyune Muyanja
Unknown Affiliation
Humanities Engineering Social Sciences

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Profile and Operations of Highway Tourist Stop-over Foodservice Establishments in Uganda Innocent Hope Tinka Mukama; Ivan Muzira Mukisa; Charles Kyeyune Muyanja
ASEAN Journal on Hospitality and Tourism Vol. 21 No. 3 (2023):
Publisher : Centre For Tourism Planning and Development

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/ajht.2023.21.3.01

Abstract

ABSTRACT   This study was set out to identify and document the highway tourist stop-over foodservice establishments (HTSFE) characteristics; thus, creating a profile and grading for informed choice by tourists. The study adopted a cross-sectional design and quantitative data was collected from managers of establishments.  The questionnaire was interviewer- administered in addition to an observational check-list. The study involved 30 HTSFE identified with the assistance from Uganda Tourism Board (UTB) and Uganda Safari Guides Association (USAGA). The response rate was 100%. Most of HTSFE were located in Western (47.6%) and Eastern Uganda (36.7%). Some were either stand-alone restaurants (40%) or part of a bigger hotel (43%). A considerable number (30%) employed between 1-5 food handlers and most (63.3%) had operated for more than 10 years.  Majority (58.6%) were inspected by UTB in addition to either local council or city council. The commonest complaint recorded was delay in service (73.7%).  The dishes prepared included local dishes (90%) and international cuisines (66.7%). Most HTSFE used water from National Water and Sewerage corporation (79.3%). None of the HTSFE had a food safety management system. The HTSFE belonged to three grade categories: B (36.6%), C (30%) and Non-graded (33.3%). The findings of the study suggest the need for implementing food safety management systems and more regular inspections and trainings for food safety assurance.
Co-Authors Innocent Hope Tinka Mukama Ivan Muzira Mukisa