THE EFFECT OF FOOD ALLERGY ON RESTAURANT OPERATION AND CUSTOMER SAFETY (A CASE STUDY OF TITO RESTAURANT AND AGBLO TOP HOTEL RESTAURANT)
Abstract
Abstract
The effect of food allergy on restaurant operation and customer safety was investigated using Tito and Agblo Top hotel restaurants as a case study. The necessary data were collcted by the administration of structured questionnaies to the sampled hotel staff as respondents. It was observed that most of the staff of the restaurants being represented by 85 % of the respondents indicated they don’t exercise concern for allergy. Majority (17) of the respondents representing 75 % are indecisive concerning whether there had been cases of report of the occurrence of allergic reaction. It was shown by most (90 %) of the respondents that the customers feel satisfied with the quality of their service with respect to the quality of meals. However, most (18) of the respondents rates the turn over high as attested to by 90% of the respondents.
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