ROLE OF FOOD MANAGEMENT SYSTEMS ON FOOD SAFETY IN HOTELS. A CASE STUDY OF BENUE HOTEL AND RESORT, MAKURDI, BENUE STATE, NIGERIA

Food safety in Nigerian hotels, particularly at establishments like Benue Hotel and Resort in Makurdi, Benue State, remains compromised due to inconsistent application of food management systems, leading to risks of contamination, non-compliance with hygiene standards, inadequate staff training, and potential health hazards for guests, exacerbated by limited regulatory enforcement and resource constraints. This study evaluated the application of standard food safety systems, determine the effects of compliance on food safety, and establish the impacts of implementation in hotels. A descriptive research design was employed, targeting hotel staff, food handlers, and customers at Benue Hotel, with a sample of 80 selected via purposive and stratified sampling techniques; data were collected through structured questionnaires, checklists, and semi-structured interviews, analyzed using descriptive statistics including frequencies, percentages and mean. The study’s findings revealed that high application of hygiene practices like regular cleaning and temperature control, with compliance enhancing guest trust and reducing incidents; effective implementation through training and audits improves overall safety, though challenges include resource limitations and inconsistent monitoring. The study concludes that robust food management systems significantly elevate food safety standards at Benue Hotel, fostering customer satisfaction and operational efficiency, but require stronger enforcement to mitigate gaps. Recommendations include mandating regular staff training on HACCP principles, investing in advanced monitoring tools, strengthening regulatory oversight with frequent audits, promoting supplier vetting for quality assurance, and integrating customer feedback mechanisms to sustain compliance and implementation. Keywords: Food Management Systems, Food Safety, Food Hygiene, Foodborne Illness, Pubic Health, Food Handling, Operational Efficiency.