Department of Tourism and Hospitality Management

Permanent URI for this collectionhttp://localhost:4000/handle/20.500.12092/1880

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Start date: 2020End date: 2023

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Now showing 1 - 8 of 8
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    The Influence of Technology Enabled Service Differentiation Strategy on Post-Pandemic Reopening Performance of Star-Rated Hotels in The South Rift Circuit
    (2023) Ng’etich, P. K; Mengo, N.; Cherono, V.
    One of the most competitive industries in Kenya and the entire continent of Africa is the hotel industry, which contributes significantly to the country's economy. As a result, the sector is a significant source of foreign exchange, employment, and revenue for the nation. However, the emergence of the Covid-19 global pandemic has had a significant impact on the hotel industry in the country as elsewhere globally with travel restrictions, social distance requirements, and low visitor turnout affecting their operations. The researcher sought to examine the influence of technology enabled service differentiation strategy on reopening performance of the hotel industry in Kenya in the post-pandemic context. Marketing Mix Theory guided the study. The study adopted expressive cross sectional survey research design and targeted 47 star rated hotels, lodges, camps and as well as guest houses in the South Rift Circuit, that is, Nakuru and Narok counties using a census. Data was collected through questionnaires from the marketing managers of the hotels. Qualitative data was analyzed through thematic and content analysis using Nvivo while quantitative data was coded and analyzed through SPSS computer software version 24.0 using both descriptive and inferential statistics. The outcome revealed that technology enabled strategy affecting post-pandemic reopening performance of star-rated hotels in the South Rift Circuit, Kenya is significant. Therefore, the study recommends that the hotels should make provision for continuous training of staff on modern technologies. The hotels’ management need to provide tailored services to individuals and group clients as need arises. The hotels need to diversify their markets to ensure that they are able to tap into more potential markets locally and internationally. Finally, the hotels need to emphasize on market growth strategies.
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    Effects of Employee Attitudinal Factors on HACCP System Practices in Four and Five Star Rated Hotels in Nairobi County, Kenya
    (International Academic Journal of Social Sciences and Education, 2021) Bichage., Gesage; Miricho, Moses; Wanjiku, Chege Peninah
    Right attitude is very important for every success. It is key to performance of employees in any business. 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. This study sought to determine the influence of employee attitudinal 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. Data was analysed using descriptive statistics that provided detailed description of the study variables. To establish the statistical significance of the hypothesis, simple linear regression analysis was conducted at 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. The study recommends to hotel managers and other food production industry practitioners to enhance employees’ attitude for effective HACCP system implementation.
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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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    Service Tangibility on Repeat Visits in Two-Five Star Rated Hotels in Nairobi County
    (International Journal of Research in Business and Social Science, 2020-08-30) Musembi, Nancy Kaseki; Ngugi, Louise; Bichage, Methuselah
    This study evaluated the influence of service tangibility on repeat visits in two-five star rated Hotels in Nairobi County. The significance of service quality cannot be over emphasized it is generally accepted that the interplay of service quality, customer satisfaction, and repeat visitation represents an attractive, cost-effective approach to gain competitive advantage for most companies though the hotel industry is a very important sector in Kenya as it has many contributions to the economy. The tourism industry in Kenya is currently facing slow progress and the hotels are losing a lot of revenue due to poor services. The main objective of the study was to determine influence of service tangibility on repeat visits in two-five star rated hotels in Nairobi County. The specific objectives were to examine Quality and Cleanliness, influence of Good Menu and impact of Comfortable Beds on repeat visits in two-five star rated hotels in Nairobi. Mixed methods research design was applied based on cross sectional survey. The target population of comprised of customers in 2-5 star rated hotels in Nairobi County. A questionnaire was use to collect primary data and the researcher conducted a pre-test of the research instruments to establish their validity. The study showed that there is a positive effect of quality attributes on customer satisfaction and customers’ repeat visits to hotels. The study concluded that majorly, the individual service quality attributes and the level of customer satisfaction influence repeat visits in star rated hotels in Nairobi County.
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    Effects of Hazard Analysis and Critical Control Points Principles on Food Safety at National Youth Service in Nakuru County, Kenya
    (International Journal of Research in Business and Social Science, 2020-06) Ndaramu, Onesmus; Makopondo, Richard; Mary Njeri, Muchiri
    This study examined the effect of hazard analysis and critical control points principles on food safety at the National Youth Service in Nakuru County; Kenya.Application of Hazard Analysis and Critical Control Point (Hazard Analysis and Critical Control Point, HACCP) principle in food production and service areas is a requirement especially in all food handling stages, Successful implementation of the procedures based on the HACCP principles requires the full cooperation and commitment of food handlers’ requiring employees to undergo training.Food safety plays a significant role in the economic and health development of Nations by safeguarding the nation‘s health, enhancing tourism, hospitality, and international trade, the production, distribution, and consumption of safe food.The scope of the study was limited to NYS Catering unit kitchens in Gilgil College. The findings explain the hygiene andsafety practices of other Academic kitchens in Kenya. The study adopted a mixed research methodology, this study adopted a census method; the reason being the total population was 121.The response from the quantitative data from the questionnaires was tabulated, coded, and processed by use of the statistical package for social sciences Data collected was analyzed using descriptive and inferential statistics. From the findings, the R and R2 value representing the simple correlation summary showed that 16.6percent of HACCP principles can be explained by variance in food safety.ANOVA results showed that the model applied was statistically significant to predict the outcome variable.The study also concludes that food-hygiene operating procedure that is documented and awareness too that food safety inspections by health inspectors help to ensure safe food handling practices are followed
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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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    The Effects of Destination Marketing on Tourism Performance in West Pokot County
    (Africa Journal of Technical & Vocational Education & Training, 2020-04-30) Tulel, Cherop Patricia; Ombaka, Beatrice; Kariuki, Ann
    Tourism is an ever - growing service industry with great development potential. It has become one of the mo st important drivers of socio - economic development worldwide and has attracted interest for research. Many nations rely on tourism industry as a key source for foreign exchange, private sector growth, infrastructure development, and poverty alleviation in terms of employment opportunities and improvement of the welfare of the people in tourist destinations. According to United Nation World Tourism Organization, development agencies and policymakers are increasingly advocating tourism as an effective way to reduce poverty in least - developed countries. However, lack of proper marketing strategies is a challenge in many county governments, posing further challenge in tourism performance. The general objective of the study was to assess the effect of destination marketing on tourism performance in West Pokot County. Specifically, the study sought to establish the influence of awareness creation, developing new markets, advertising and branding on tourism performance in west Pokot County. To achieve these objectiv es, descriptive research design was used. Target population consisted of employees of hotels, officials of tour firms and officers in the ministry of tourism in the County Government of West Pokot. Purposive sampling technique was used and a total of 41 re spondents selected. Data was collected using structured questionnaires and analyzed using descriptive and inferential statistics. The study established that 41.8 % of the changes in tourism performance in West Pokot County was attributed to destination mar keting. The P - value was 0.000 indicating that destination marketing had a significant influence on tourism performance of west Pokot County. The study recommends that destination marketing should be promoted by all the stakeholders involved and the fund s allocated to destination marketing should be increased. This will promote the performance of tourism since destination marketing increases awareness among domestic and foreign tourists
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