Department of Tourism and Hospitality Management

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Author: search.filters.author.Wanjiku, Chege PeninahSubject: search.filters.subject.HACCP System Practices

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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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