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Frances Betty Fraikue
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Dr. Mrs. Frances Betty Fraikue

Senior Lecturer

Department of Hospitality Management • Faculty of Applied Sciences

Academic Oduro block Hospitality Management and Catering Technology
I have been teaching since 1993 but joined TTU staff in 2007. I was a head of Hospitality Management Department from 2008 to 2011 and then 2020 to 2023. I was also a GHACEM Hall Warden from 2011 to 2013, then University Hall Warden from 2023 to 2025. Currently l am the Vice Dean for the Faculty of Applied Sciences. I have 21 published Articles to my credit and 14 Conference Papers. I teach food production theory and practicals, food and beverage theory and practicals, research methodology, food safety, development and sensory evaluation of food products and events management. I am a Methodist, motivational speaker, marriage counsellor and married with two children.
Qualifications & Degrees
  • PhD in Hospitality Management and Catering Technology Ramaiah University of Applied Sciences, Bangalore, India. 2020
  • MPhil in Hospitality Management, University of Cape Coast, Ghana
  • M.Ed in Home Economics, University of Education, Winneba, Ghana
  • B. Ed in Home Economics, University of Education, Winneba
  • 3 year Post Secondary Certificate A, Holy Child College
Institutions of Study
  • Ramaiah University of Applied Sciences, Bangalore, India
  • University of Cape Coast, Ghana
  • University of Education, Winneba, Ghana
  • Holy Child College of Education
Areas of Specialization
  • Hospitality Management and Catering Technology
  • Product Development
  • Recipe Development
  • Food production and service
Employment Records
Current
2017 – From 2017 to date
Professional & Teaching Experience
Trained Teacher
1990 – 1993
Positions Held & Current
Vice DeanCurrent
TTU 2025 – 2027
Research Interests
Product development
Food production
Publications & Articles
  1. Fraikue, F. B., Dadson, J. A. & Deha, C. A (2025) Assessment of the nutritional and composition levels of cassava pasta production: Promotion of healthy traditional root tubers. African Journal of Biomedical Research 28(2), 1048 - 1057 DOI: https://doi.org/10.53555/AJBR.v28i2s.6657
  2. Asafo-Adjei, R., Fraikue, F. B & ResCue E (2025) Role of the English language in the Ghanaian hospitality industry: perceptions of hospitality students of a selected technical university. Discover Education, 4(1): 206 - 222 https://doi.org/10.1007/s44217-025-00627-y
  3. Blankson, W., Neequaye, K., Fraikue, F. B & Mlagada, F. K (2025), Using Fruits and Vegetables to Modify the Formulation of Bread: Effects on Physicochemical Properties and Nutritional Value. American Journal of Tourism and Hospitality (AJTH) 3(1) 127 - 135 DOI: https://doi.org/10.54536/ajth.v3i1.2829
  4. Fraikue, F. B., Amihere, G & Hackman B. (2025) The use of oats and soya beans in the preparation of food supplement. International Journal of Advanced Research (IJAR) 13(2), 211 - 220. DOI: http://dx.doi.org/10.21474/IJAR01/20370
  5. Dadson, J. A., Fraikue, F. B., Dodoo, D. K & Essumang, D. K (2025) Pesticides residue in Ghana cocoa beans. African Journal of Biomedical Research, 28(2), 1043-1047 DOI: https://doi.org/10.53555/AJBR.v28i2s.6658
  6. Blankson, W & Fraikue, F. B (2025) Sensory Assessment of Fruit and Vegetable in the Production of Breads Used as a Replacement for Wheat Bran. American Journal of Tourism and Hospitality (AJTH) 3(1) 56-62, DOI: https://doi.org/10.54536/ajth.v3i1.4755
  7. Essuman, A. K., & Fraikue, F. B. (2024). Assessing TVET Graduates in Hospitality Management: Balancing Theoretical Knowledge and Practical Skills for Industry Success. Universal Journal of Educational Research, 3(4), 349-355.
  8. Fraikue, F. B., Deha, C. I., Tawiah, V & Barnes, R. S. (2024) Production and assessment of the physicochemical properties of pasta using agra bankye flour. African Journal of Applied Research 10, (2) 371-388 http://www.ajaronline.com..http://doi.org/10.26437/ajar.01.12.2024.20
  9. Deha, C. I., Fraikue, F. B., Twum, N & Abanga, G (2024) Microbial assessment of herbal tea production with natural ingredients. African Journal of Applied Research, 10 (2), 239 - 257 http://doing.org/10.26437/ajar.01.12.2024.13
  10. Fraikue, F. B., Abaah, Winifred & Acheampong G (2024) assessment of the microbiological and physicochemical properties of sweet potato tuberlac. Journal of Agriculture and Food Sciences, 22(2), 168-179 https://dx.doi.org/10.4314/jafs.v22i2.12
  11. Fraikue, F. B. (2023) Assessment of fresh/dried makuea poo-ung consumption and its benefit on recommended daily allowance, Technological Innovation Driving Sustainable Entrepreneurial Growth in Developing Nations, IGI GLOBAL; Chapter 17: pages 364-376. DOI: 10.4018/978-1-6684-9843-9.ch017
  12. Fraikue, F. B., Prasanna Kumar, J. P., Amenumey, E. K. & Acquah, S. J (2019) Unveiling the potential nutrients present in fresh and dried makuea poo-ung. African Journal of Hospitality and Tourism Management (AJHTM), 1(1), 55-66.
  13. Fraikue, F. B. (2018), Review of Historical, Health Benefits and Uses of Eggplants by Humankind. Asian Journal of Management, 9(1)1-4
  14. Fraikue, F. B., Prasanna Kumar, J. P & Amenumey, E. K (2018) Production of makuea poo-ung puree for usage in meal preparation. Asian Journal of Management, 9(1), 475-478
  15. Teigaga, E. K & Fraikue, F. B (2018) Customers’ Expectation and Perception of Products/Services Rendered in Three-Star Hotels in Takoradi. Takoradi Technical University Journal of Technology: TTU J. Tech. 5(1), 93-101.
  16. Fraikue, F. B., Prasanna Kumar, J. P & Amenumey, E. K (2017) Optimization of Enzymatic Browning of Makuea Poo-ung – An Experimental Study. University of Applied Science Journal of Management and Commerce, (UAS - JMC), 13(1) 25-28.
  17. Fraikue, F. B. & Osman, B. (2016) Income Security for Women in Small Scale Restaurant Operation. Takoradi Polytechnic Journal of Technology 4(1) 46-53
  18. Fraikue, F. B., Prasanna Kumar, J. P & Amenumey, E. K (2017) Production of powdered makuea poo-ung as a convenient food for family usage. 1st TTU Biennial Research Conference Proceedings; Conference Paper; Presented at the University Auditorium from 22nd – 23rd November; 1(1), 163-177
  19. Fraikue, F. B & Mensah, I (2017) The meal experience of customers of grade three restaurants in Sekondi Takoradi. 1st TTU Biennial Research Conference Proceedings, Presented at the University Auditorium from 22nd – 23rd November; 1(1), 130-149.
  20. Fraikue, F. B (2016) Reasons for eating out and socio-demographic characteristics of customers. International Conference on Education, Development and Innovation. Proceedings of INCEDI 2016 Conference August 29-31; 649-662.
  21. Fraikue, F. B., (2016) Unveiling the potential utility of eggplants: A Review. International Conference on Education, Development and Innovation. Proceedings of INCEDI 2016 Conference August 29-31; 1045-1058.
  22. Fraikue, F. B. (2015) Management of potbelly among male staff of Takoradi Polytechnic. 1st Applied Science Research, 1(1) 1-9.
No grants listed.
Achievements
  • Patent for Nsaman Ntroba Powder
Associations & Affiliations
Institute of Hospitality
Member
Women in Technical Education and development
Treasurer
Contact Information
Email
frances.fraikue@ttu.edu.gh
Phone
0242322480
Office
Oduro block
Faculty
Faculty of Applied Sciences
Online Presence