Department of Tourism and Hospitality Management

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Author: search.filters.author.Gesage, Bichage

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    Effect of Food Safety and Management Commitment on Customer Choice of Dining Destination in Kenya
    (African Journal of Hospitality, Tourism and Leisure, 2020-12) Gesage, Bichage; Fwaya, Erick V.O; Ondara, Robert Orenge
    This finding challenges the existing view of the glass ceiling and how women should be attempting to shatter it. The purpose of this study was to determine the effects of food safety and moderating effect of management commitment on customer choice of dining destination in Kenya. A cross-sectional research design was used which involved both descriptive and inferential statistic. The study used complete enumeration method to select 27, 4 and 5 Hotels in Kenya. 1080 respondents Managers head chefs and guests were sampled. Guests were sampled based on bed occupancy calculated at 49%. Managers and chefs were Purposively sampled while simple random sampling was used to select the guests. Questionnaires and interview schedules were used to collect data. The hypotheses were tested at 5% level of significance the result indicated that food safety, monitoring and surveillance systems had a significant relationship in determining destination choice (p-values 0.005 and 0.044). For the indirect effects regression analysis, top management commitment was found to have a moderating influence on the relationship between food safety and customer destination choice (p-value = 0.004). The predictor variable explained only 55.4% of the total variations in the choice of dining destinations (R2 = 0.554). Based on these findings, this study recommends that although this study provided unique insights into the link between food safety, monitoring and top management commitment, its conceptual and empirical setting had a number of limitations. This can be used as a source of future study.
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    The Influence of Contextual Factors on HACCP System Practices in Four and Five Star Rated Hotels in Nairobi City County, Kenya
    (Eastern Africa Journal of Contemporary Research, 2020) Wanjiku, Chege Peninah; Miricho, Moses; Gesage, Bichage
    Hazard Analysis Critical Control Point (HACCP) system is an important food safety strategy that most food production entities throughout the world endeavor to implement. However, a variety of contextual factors influence its successful execution. This study sought to determine the influence of contextual factors namely food safety regulations, market forces, size of the hotel, management commitment and funding level onHACCP system practices in four and five star ratedhotels in Nairobi City County. Atotal of 255 hotel cooks and 33 chefs in 16 four and five star rated hotels participated in the studyas key informant respondents and units of analysisfrom whom datawas collectedusing a self-administered structured questionnaire. Additional data was collected from hotel managers through an interview schedule forcross-validation. Analysis of data was conducted through a set of descriptive statistics that provided detailed explanations of the study variablesas well as multiple linear regression to test the set null hypothesis at 95 percent confidence level (α = 0.05).The results of the study reveal that on the aggregate, the context within which the hotels operate significantlyinfluences their HACCP system practices. In particular, regulatory framework, size of the hotel, management commitment and funding level were found to have a positive influence on HACCP system practices of the hotelswhile market forces hadnegative effect on the hotels’ HACCP systempractices. Thestudyprovides significant insights for the advancementof knowledge onHACCP concept as well as appropriate recommendations to hotel managers and other food production industry practitioners on the effective implementation of HACCP system practices
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    Effects of Employee Behavioral Factors on HACCP System Practices in Four and Five Star Rated Hotels in Nairobi County, Kenya
    (Journal of Tourism, Hospitality and Sports, 2020-04-20) Wanjiku, Chege Peninah; Miricho, Moses; Gesage, Bichage
    Hazard Analysis and Critical Control Point (HACCP) is a globally recognized food safety program advanced as a suitable program to minimize or eliminate the risk of food contamination. Successful implementation of HACCP System requires appropriate employee support. This study sought todetermine the influence of employee behavioral factors on HACCP system practices in four and five star-rated hotels in Nairobi County.A total of 255 hotel cooks and 33 chefs participated in the study. Analysis of the data utilized a set of descriptive statistics that provided detailed description of the study variables. To establish the statistical significance of the hypothesis,multiple linear regression analysis was conductedat 95 percent confidence level (α = 0.05).The study established the existence of a statistically significant positive relationship between employee behavioral factors and HACCP system practices. Rrecommendations to hotel managers and other food production industry practitioners on enhancement of employee behaviour for effective HACCP system implementation are provided.
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