The study was carried out to determine consumers' choice of formal full-service restaurants in Ghana. Survey was employed and data were collected using questionnaire. Fifty (50) consumers were selected for the study using the systematic sampling technique. Descriptive and inferential statistics were employed to analyse data gathered. The findings revealed that, all the variables in the study influence consumers' choice of formal full-service restaurants. However, the most important factors in order of ranking were: food quality and taste of food, variety of menu items, product/menu price, service quality, location of restaurants, dining environment, restaurant brand popularity, prompt service, staff cooperation and parking space were major factors that influence consumers' choice of formal full service restaurants. The study further, established that consumers demographic profiles influence their choice of formal full-service restaurant. This study, the first of its kind in Ghana, is important as it is expected to expand literature on the extent of relationship between demographic factors and consumer's choice of full -service restaurant to hospitality educators and hospitality practitioners. This study recommend that hospitality operators should focus more on food quality as well as all the attributes examined in the study in order to meet the expectations of their consumers.

Purpose: The study aimed to determine the key competencies required from hospitality graduates from the hospitality industry perspective. Research Methodology: The study adopted a qualitative research approach. Overall, 43 hotel managers in the Ghanaian hospitality industry were conveniently sampled. Data were collected using a structured survey questionnaire. The study used Statistical Package for Social Sciences (IBM SPSS) version 23 to analysed data collected. Results: Results from the study indicate that the “key competencies” required from hospitality graduates from the industry perspective include good inter-personal skills, innovation and ability to think of new ways of doing things, ability to maintain professional standards, customer-oriented, critical thinking ability, self-motivation, friendly and approachable, good communication skills. Limitation: The study focused only on hospitality employers in Ghana; therefore, findings from the study cannot be generalised to other hospitality employers in different country. Contribution: The study emphasises the need for hospitality educational institutions in Ghana to assess the tourism and hospitality industry's competencies to produce graduates who will fit in the job market. Keywords: Attributes, Employers, Knowledge, Skills

The study was undertaken to investigate experiences of sexual harassment by hospitality interns in Ghana. Phenomenology design was employed for the study to collect data from final year 2020/2021 B-Tech Hospitality interns who were doing a four-month internship programme. Semi-structured interview was used and validated through peer review and re-reading. The study revealed that interns were unaware of sexual harassment policies and were not given any form of sexual harassment orientation prior to their posting. The study further established that interns experienced sexual harassment at their various work places but refused to report any of the cases. Additionally, the results of the study have brought to the fore that uniforms worn by interns, their youthful ages and their attractiveness were major causes of sexual harassment of hospitality interns. This study is important as it offers current empirical data of hospitality interns experiences of sexual harassment and beefed literature which seems not known to exist in a developing country, Ghana.The study recommends that Management of Technical Universities should organise orientation on sexual harassment for interns prior to their postings so as to alert and protect them from any forms of sexual harassment.

The study was undertaken to investigate experiences of sexual harassment by hospitality interns in Ghana. Phenomenology design was employed for the study to collect data from final year 2020/2021 B-Tech Hospitality interns who were doing a four-month internship programme. Semi-structured interview was used and validated through peer review and re-reading. The study revealed that interns were unaware of sexual harassment policies and were not given any form of sexual harassment orientation prior to their posting. The study further established that interns experienced sexual harassment at their various work places but refused to report any of the cases. Additionally, the results of the study have brought to the fore that uniforms worn by interns, their youthful ages and their attractiveness were major causes of sexual harassment of hospitality interns. This study is important as it offers current empirical data of hospitality interns experiences of sexual harassment and beefed literature which seems not known to exist in a developing country, Ghana.The study recommends that Management of Technical Universities should organise orientation on sexual harassment for interns prior to their postings so as to alert and protect them from any forms of sexual harassment.

The main purpose of the study was to propose a framework to match the competencies of hospitality graduates with the expectations of hospitality industries in Ghana. The study adopted a qualitative research approach. Overall, 12 educators (five heads of departments and seven lecturers) were purposely selected from five (5) Technical Universities through a forum via Zoom to discuss the outcomes of the study in proposing the framework. The instrument used was a semi-structured interview guide. Thematic content analysis was used to analyse the data collected. The study results revealed that most of the educators, 10 (83.3%), were females and had worked for more than ten (10) years in the hospitality academic setting. The study revealed that there exists a gap between hospitality educators and the hospitality industry in Ghana. The study revealed that broader stakeholder consultation, student-related measures such as student orientation and specialization, technical/practical education, and lecturer-related measures such as encouraging lecturers to research and gain industry experience included measures to bridge the gap between hospitality academia and industry. Based on the findings and review of related literature, the study suggests a framework that can be implemented by hospitality educators in Ghana to match the competencies of hospitality graduates with those required by the hospitality industry.