RP-Department of Hospitality Management
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Browsing RP-Department of Hospitality Management by Author "Khayiya, Rosemarie"
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Item Assessment of the Capacity of TVET and University Hospitality Schools in offering Food Safety and Hygiene Training in Kenya(ijsrm.in, 2018) Wandolo, Monica A.; Ndiritu, Douglas; Khayiya, Rosemarie; Mugendi, Beatrice W.The purpose of this study was to assess the capacity of TIVET and University hospital schools in offering food safety and hygiene training in Kenya. The major areas of focus were the general availability of basic equipment, whether the available equipment were modern, extent of use of available equipment and workshop organization including drainage. A total of 671 respondents participated in the study (Comprising 249 from universities, 250 from Institutes of Technology, 64 from Polytechnics and 128 from Technical Institutions). Primary data sources included using structured questionnaires, taking photographs, oral interviews, observation check list and focus group discussions. Secondary sources, on the other hand, involved retrieving information from desk research where journals, books and other relevant literature were obtained. Both descriptive and inferential statistics were used to analyze the quantitative data while content analysis was used to analyze the qualitative data. The analyzed data were presented in terms of graphs and tables. The findings revealed that in the two categories of institutions, equipment/tools in universities were relatively higher in number compared to the other categories. In addition, not all the available tools were modern. It was observed that only 78% of the available tools were modern while 19% were not. This finding revealed that there was underutilization of available facilities in the institutions. A summary of various aspects of capacity of institutions in providing training on food safety and hygienic practices and adopting proper hygienic practices revealed that universities had a high capacity (63.5 %) relative to the other categories. On the other hand, the lowest capacity level was observed in institutes of science and technology, which had 46.4%. The findings further revealed that some institutions were wellprepared in terms of equipment and facilities, while the majority were not. Observation revealed that most of the workshops used, particularly in TVET institutions, were originally used for other purposes such as classrooms, home economics laboratory or were stores converted to production workshops. As a result, such institutions lacked basic equipment. The study concluded that TIVET and Universities had inadequate facilities and resources required to offer food safety and hygiene training courses. It was recommended that ministry of education should to identify a monitoring team to visit hospitality training workshops to assess the capacity in terms of infrastructure, facilities and equipment to determine the level of requirement in every institution. This would pave way for the upgrading of the facilities to a level that they would offer adequate training to the enrolled students.Item Moderating Effects of Demographic Variables on the Relationship between Working Conditions and Work Safety among Housekeepers of Budget Hotels(IJAEMR, 2018) Siaw, Gladys Apreh; Siaw, Nicholas Apreh; Khayiya, Rosemarie; Mugambi, RahabThis study seeks to determine the moderating effects of hotel housekeeper demographic variables on the relationship between working conditions and safety among budget hotels in the Eastern Region of Ghana. This is carried out with the aim of promoting occupational health and safety among hotel housekeepers as they are classified among the staff who are most at risk in the hotel industry. The descriptive survey design was used. A total of 393 housekeepers were sampled through simple random sampling technique and their data analysed using the hierarchical regression model. The results indicatethatwhile education and income were not statistically significant moderators in the relationship between working conditions and work safety, age and gender were enhancing moderators in the housekeeping department. This calls for all stakeholders involved in the recruitment and training of housekeepers, especially managers and hoteliers to ensure that the right mix of staff in terms of gender and age are taken into consideration since these variables are critical moderating factors with enhancing effects.Item Optimizing Revenue and Room Occupancy Strategies in 3-5 Star Hotels in Ghana: A Mixed Methods Approach(International Journal of Research, 2024) Adanse, John; Khayiya, Rosemarie; Maranga, VincentGenerating adequate income to sustain business activities is essential for an organization's profitability. Implementing strategies to maximize revenue is critical for obtaining necessary resources and ensuring ongoing success. This study examined the strategies utilized by 3-5 star-rated hotels in selected regions of Ghana to achieve optimal room occupancy and maximize revenue during periods of low demand. A descriptive survey with a mixed-methods approach was conducted, guided by profit maximization theory. A sample size of 60 3-5 star-rated hotels was determined using the Yamane (1967) formula and stratified random sampling. Data collection involved questionnaires and key informant interviews with 60 managers, 420 department heads, and 16 key informants from the selected hotels. Quantitative data were collected through questionnaires, while qualitative data were obtained from key informant interviews. A multiple linear regression model was employed to analyze the data, with results presented in tables and charts. The findings showed a strong correlation (over 82%) between the strategies used and room occupancy rates. It is recommended that 3-5 star hotels in Ghana continue to offer special rates and targeted marketing efforts, and collaborate with relevant parties to broaden their reach and attract more guests.