Browsing by Author "Miricho, Moses"

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    Contribution of Green Practices on Consumer Buying Behavior in 4-5 Star Restaurants in Nairobi County, Kenya
    (Stratford Peer Reviewed Journals and Book Publishing, 2025-08) Wakasala, Maureen Muyoka; Miricho, Moses; Wandolo, Monicah
    There is an exponential increase in consumer concerns over green practices due to environmental problems occurring. Green practices involves a company engaging in activities or actions that protect the environment from pollution and preserve natural resources by reducing its carbon emissions. Consumer buying behavior refers to the activities and experiences of restaurant guests who engage in purchasing, consuming and disposing of goods and services. The purpose of this study was to examine the contribution of green practices on consumer buying behavior in 4-5- star restaurants in Nairobi County, Kenya. The study adopted a descriptive survey design where a sample size of 19 restaurants were sampled in Nairobi County. Data collection techniques were questionnaires, observation schedules and secondary data sources, which were newspapers, articles, and Tv programmes. Qualitative data was coded, analyzed using content analysis through text search query and word-frequency query analysis using NVIVO. Quantitative data was analyzed using SPSS with levels of significance established using ANOVA with a cut-off point of p being < or =0.05 at 95% confidence and significance levels. The results show that the study rejected all the null hypotheses and concluded that at 95% confidence level a significant relationship exists between green practices and consumer buying behavior in 4-5-star restaurants in Nairobi City County. The study concluded that consumer-buying behavior has a positive association with green 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
    (International Knowledge Sharing Platform, 2020) Chege, Peninah Wanjiku; 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 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 (EAJCR), 2020) Chege, Peninah Wanjiku; 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 on HACCP system practices in four and five star rated hotels in Nairobi City County. A total of 255 hotel cooks and 33 chefs in 16 four and five star rated hotels participated in the study as key informant respondents and units of analysis from whom data was collected using a self-administered structured questionnaire. Additional data was collected from hotel managers through an interview schedule for cross-validation. Analysis of data was conducted through a set of descriptive statistics that provided detailed explanations of the study variables as 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 significantly influences 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 hotels while market forces had negative effect on the hotels’ HACCP system practices. The study provides significant insights for the advancement of knowledge on HACCP concept as well as appropriate recommendations to hotel managers and other food production industry practitioners on the effective implementation of HACCP system practices.