- The Complete Research Material is averagely 54 pages long and it is in Ms Word Format, it has 1-5 Chapters.
- Major Attributes are Abstract, All Chapters, Figures, Appendix, References.
- Study Level: BTech, BSc, BEng, BA, HND, ND or NCE.
- Full Access Fee: ₦4,000
Get the complete project »

INTRODUCTION
1.1 Background to the study
Safety naturally has to do with the provision of safe and accident free working environment for employees. A suitable work environment influences workers attitude to work and the desire to participate in the training processes within the working environment. It also deals with staff interest at the workplace. Therefore, it could undermine their involvement or noninvolvement in the production activities which operates at the work place. Staff translates technology and skills into production to consumers at the workplace. Working environment is important to productivity. If a staff experiences the work place as a safe, healthy, happy place with supportive resources and facilities for working for optimal production, he or she tends to participate more than expected in the process of production (Alisimo,2003).However, despite this strategic importance of the hospitality industry, the industry is fraught with safe issues as it affect the job performance of employees in the industry and the obvious need to manage health and safety proactively, some establishment do not give it the priority it deserves. This may be due to a lack of knowledge, skills and motivation or to limited staff resources. Cost is also an important issue with companies feeling that they lack the capital necessary to make proper investment in health and safety and failing to appreciate the importance of this investment. Likewise, few establishments measure or understand the costs of safety failures in their establishment.This failure to understand how investment in safety may affect the establishment in terms of measureable outcomes is partly due to the challenges inherent in establishing exactly how effective safety management is related to establishment and employees performance.
According to Anju( 2003), employers in the industry are prone to accident such as burns, fingers, fractures, nose bleeds, fainting, shocks, scalds, gassing and suffocation. One of the main agenda is to address human development issues, Cotton(2005), noted that the agenda is achievable by the provision of infrastructure for services and employment through the hospitality industry of health and safety on workers are improved to promote and sustain efficiency.The maintenance and promotion of health is achieved through different combination of physical, mental and social well-being, together sometimes referred to as the “health triangle” generally, the content in which an individual lives is of great importance for his health status and quality of life. It is increasingly recognized that safety is maintained and improved not only through advancement and application of health science but also through the efforts and intelligent life style choice of the individual and society.
1.2Statement of the Problem
At every point in the growth and development of hotels, we are reminded that the quality of production depends to a large extent on the quality of employees. Again we are reminded of the magical feet of employees as they transform technological objective into production. One is also reminded of the need to motivate employees in order to produce the desired productivity (Alfers, 2011)
According to Maslow’s hierarchy of need theory, basic low level needs such as physiological requirements and safety must be satisfied before high level needs such as self-fulfillment are pursued. Higher needs such as social and esteem needs are not felt until one has met the needs basic to one’s bodily functioning. Once physiological needs are fulfilled, one’s attention turns to safety and security in order to be free from the threat of physical and emotional harm. Such needs must be fulfilled by living in a safe area. According to Maslow’s hierarchy, if a person feels that he or she is in harm, higher needs will not receive much attention.
The proliferation of workers in the hospitality industry has brought with, accompanying safety management issues giving a bad image to the socio-economic importance of the industry. Though there have been many studies on health and safety of employees in the hospitality industry. this study is being conducted to find out the effect of safety and health management on job performance among employees in hotels in Ibadan north local government and from which a strategy can be developed to help establish policies aimed at protecting the right and the safety of the employees in hospitality industry.
1.3Objectives of the Study
The main objective is to:
To assess the effect of safety management on job performance among employees in hospitality industry in Ibadan.
The specific objectives are to:
i identify potential hazards in the industry
ii investigate safety management procedures that are in use in hotels
iii examine the influence of safety management on job performance
1.4 Hypothesesof the study
i. There is no significant relationship between safety management and job performance.
1.5 Significance of the Study
This research hope to make a notable contribution in impacting the relevance of safety management on job performance among the employees in hospitality industry and by revealing also how safety management can affect the growth and development of the industry in Nigeria also it will be of great use to all, especially to those in the field of hospitality, it will also be of immense benefit for researchers that will be carrying out similar research in future
You either get what you want or your money back. T&C Apply

You can find more project topics easily, just search
-
SIMILAR FOOD SCIENCE & TECHNOLOGY FINAL YEAR PROJECT RESEARCH TOPICS
-
1. PRODUCTION OF BREAD USING WHEAT AND CASSAVA BLEND FLAVOURED WITH GINGER
» CHAPTER ONE INTRODUCTION Bread is a staple food prepared from a dough of flour and water usually by baking. It is a good source of good nutrient such ...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages |
Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
2. COMPARATIVE STUDY ON THE NUTRIENT COMPOSITION, FUNCTIONAL PROPERTIES AND MICROBIAL LOAD OF SOME SPECIES OF GASTROPODS MEAT FLOURS
» TABLE OF CONTENT Cover Page i Certification ii Dedication iii Acknowledgement iv Table of content v List of table vi List of figure vii Abstract viii ...Continue Reading »Item Type & Format: Project Material - Ms Word | 65 pages |
Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
3. CHEMICAL COMPOSITION, HEALTH PROMOTING POTENTIALS AND STORAGE PROPERTIES OF BISCUITS SUPPLEMENTED WITH ORANGE PEEL AND PULP FLOURS
» ABSTRACT Sweet orange (Citrus sinensis) fruits were washed, peeled manually, the juice extracted and the seeds were removed. The peels and pulps were ...Continue Reading »Item Type & Format: Project Material - Ms Word | 98 pages |
Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
4. QUALITY CHARACTERISTICS OF BISCUIT PRODUCED WITH WHEAT-SWEET POTATO COMOSITE FLOUR
» CHAPTER ONE 1.0 INTRODUCTION Sweet potato (Ipomoea batatas) is an extremely versatile and delicious vegetable that possesses high nutritional value (M...Continue Reading »Item Type & Format: Project Material - Ms Word | 62 pages |
Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
5. MICROBIAL EVALUATION OF RAW MILK FROM A DAIRY FARM (A CASE STUDY OF EMENE FULANI CATTLE RANCH FARM)
» ABSTRACT Microbial evaluation of twenty samples of raw milk from a dairy farm (Emene Fulani cattle farm Enugu State). was carried out using five metho...Continue Reading »Item Type & Format: Project Material - Ms Word | 44 pages |
Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
6. PHYTOCHEMICAL SCREENING OF MAGNIFERA INDICA (MANGO) ROOTS
» ABSTRACT Mangifera indica root is medically important species used to treat different diseases. The present work was aimed to screen the medicinal pla...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages |
Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
7. PRODUCTION OF BANANA FLAVOUR
» CHAPTER ONE INTRODUCTION Banana is a long curved fruit which grows in clusters and has soft pulpy flesh and yellow skin when ripe.There are about 1000...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages |
Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
8. ADVANCE EFFECT OF FERMENTED MILK SALE BY FULANI WOMEN ON CONSUMERS
» CHAPTER ONE INTRODUCTION 1.1 Background of Study Food safety and quality is a global topic of public concern. Salmonella is a Gram negative bacteria, ...Continue Reading »Item Type & Format: Project Material - Ms Word | 68 pages |
Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
9. EFFECT OF PROCESSING ON FUNCTIONAL PROPERTIES, NUTRIENTS COMPOSITION, GLYCEMIC INDEX AND SENSORY ATTRIBUTES OF FINGER MILLET (ELEUSINE CORACANA) FOOD ...
» ABSTRACT The effect of various processing methods (roasting, germination and fermentation) on functional properties, nutrient composition, glycemic in...Continue Reading »Item Type & Format: Project Material - Ms Word | 152 pages |
Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
10. AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE IN EGOR LOCAL GOVERNMENT AREA
» ABSTRACT This research work was designed to examine the awareness of good nutrition during pregnancy among women of child bearing age. Six (6) researc...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages |
Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT