Effect of Food Safety and Management Commitment on Customer Choice of Dining Destination in Kenya

Abstract

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.