The study was conducted using 20 cafeterias in Greater Accra Region on the effect of service quality dimensions on customer satisfaction in the hospitality industry. Purposive sampling technique was employed for the collection of the study data. Two hundred questionnaires were distributed to the customers of the selected cafeterias. The data gathered was analyzed by employing structural equation modelling (SEM) supported by AMOS 23.0 with maximum likelihood estimation in order to test the proposed hypothesis for the study. From the analysis of the data, tangibility was statistically having significant relationship with customer satisfaction. The result indicates that responsiveness, empathy, and assurance have insignificant relationships with customer satisfaction of the selected cafeterias.

In today's competitive global environment, employee productivity is an essential element of a company's success. Employee productivity can be significantly hindered by high levels of stress experienced in the work environment. Stress is a universal phenomenon and persons from nearly every walk of life have to face stress. Employers today are critically analyzing the stress management issues that contribute to lower job performance of employees. The main aim of the study is to examine the impact of stress and its effect on employees' productivity at the selected cafeterias. Descriptive survey was adopted as the research design. Purposive and simple random sampling techniques were used in selecting a sample size of 320 employees from 20 cafeterias in Accra. Questionnaires were used as data collection instrument for the study. The results obtained suggest there is statistically and significant impact of stress on productivity. The size of the impact was estimated to be (V=0.50). Also, demographic variables such as Age, gender and educational of employees have significant impact on some stress variables. It was recommended that there must be education on the impact of stress on employees' productivity in the cafeterias especially.