RP-Department of Hospitality Management

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Performance Enhancement of the Catering Information Systems in e-hotels, through ICT Interventions
(University of Nairobi, 2009) Kagumba, Leah wamuyu K.; Maringa, Paul Mwangi
The Wildlife Tourism Market to Kenya (2002–2003)
(Taylor & Francis, 2011) Odunga, P.O.; Maingi, S.W.
An understanding of the wildlife tourism market is fundamental for the development of a competitive and sustainable tourism industry. It is imperative to product development and segmentation, especially with regard to understanding trends in the market place. This study was undertaken to understand better the demographic preferences of wildlife tourists and to determine their preferences, expectations, and choices. Various personal and trip attributes of the visitors were considered. A linear structural relationship (LISREL) approach was applied in order to estimate the structural equation systems by using its maximum likelihood estimator. Using data from 1,566 tourists who had completed their holidays in Kenya, it was found that various forms of travel based on packaging do not significantly affect the preferences of tourists. However, tourists’ characteristics and their trip attributes have significant effects on these variables. Advanced age, higher socio-economic status, larger group size, and shorter length of stay are associated with higher preference for wildlife viewing
Hotel Employment in Kenya; Contingent Work or Professional Career?
(Human Resource Management Academic Research Society, 2012) Kuria, K. Samson; Wanderi, M. Peter; Ondigi, A
While hospitality is a great industry, it presents ample opportunities as well as many challenges. The most successful worker must have positive attitude and energy in addition being naturally friendly and service-oriented. In Kenya, tourism is a major industry and a key driver towards the Vision 2030. It has made major contributions toward the country's Gross Domestic Product (GDP), over the past few years and has thus contributed towards the economic development of the country. Large number of international travelers come to this country and embarks on adventure safaris, which helps in generating revenue for the country. Tourism has also helped in providing employment to a large number of people in Kenya. The hotel industry has also flourished because of this reason. A large number of hotels are regularly coming up over here to provide accommodation to the tourists visiting here for a holiday. Tourism generates revenues of nearly $500million per year. The purpose of this study was therefore to evaluate and assess employment as well as career growth in this industry. The study adopted descriptive survey research design. Simple random sampling method was used to pick respondents for this study. Subjects for this study included 493 non-management employees working on permanent basis in the selected hotels. This study therefore involved a total of 133 permanently employed staff working in these star-rated hotels. Data from the respondents were collected using both structured and unstructured questionnaires. Descriptive statistical tools such as means, standard deviations ratios, percentiles and correlations were used to present the study findings. The results indicated that majority of workers in hotel jobs in Kenya (51%) had diploma certificate while 33% studied up to secondary level (Kenya Certificate of Secondary Education) without any post secondary qualification. The study further established that, only 10% were degrees holders and only 5% had post graduate qualifications. The results also indicated that training, experience, age, promotion and the hotel star-rate were key factors in determining the length of stay in hotel job or moving to other unrelated careers. The study therefore recommended that, the management to look into the employee welfare such as salary among others to motivate them. The study further recommended the improvement of working conditions in the hotels to boost employees’ morale. These were recognized as the ingredients to employee commitment to the organization and establishment of employee’s career growth in the industry
Hospitality Industry Employer’s Expectation of Employees’ Competences in Nairobi Hotels
(Journal of Hospitality Management and Tourism, 2012-04) Kamau, Sarah W.; Waudo, Judith N.
The purpose of the study was to determine the expectations of hospitality industry employers on employees’ competences. The sample (106) was made up of Human Resource Managers (HRMs) Head of Departments (HODs) and employees. Results indicated a big differential on employers and employees’ expectations on communication skills, specific technical skills, computer, good work habits, customer service and self-discipline. The employees’ expectations were higher than that of the employer’s apart from conflict resolution and multi-skilling where the employers’ expectations were higher. In addition, there was a significant relationship between employer’s expectation of employee competences and the hotel classification. It is only in computer skills (p = 0.04) where there was no significant relationship. The findings suggested the establishment of hospitality industry standards which should be communicated to all employers, employees and training providers. The industry and training provider to be linked and both should embrace the use of updated management to be globally competitive.
Factors Influencing Labour Turnover in Three and Five Star - Rated Hotels in Nairobi, Kenya
(2012-09-24) Kuria, Samson; Wanderi, Peter; Ondigi, Alice N.
Labour turnover continues to be a contentious issue in the hospitality industry. Employers see the process of staff leaving and being replaced as a natural and inevitable feature of the industry. Labour turnover represents direct cost to organizations. It affects organizational growth, profitability and customer satisfaction. Previous studies done on other parts of the world reveal this phenomenon as costly and subsequently create operational difficulties in the workplace. In Kenya, very little has been documented on labour turnover index rate and mobility rate within the hospitality and tourism industry. This paper is based on a study to be completed in April 2011. The main purpose of this study was therefore to determine labour turnover levels in three and five star-rated hotels in Nairobi city. Nairobi city has seven hotels which are classified as five star and nine hotels which are classified as three star hotels. The study adopted descriptive survey research design. Simple random sampling method was used to pick respondents for this study. The results indicated that, labour turnover higher (68%) in the three star-rated hotels compared to 13% in the five star-rated hotels. The results further indicated that, training, experience; age, promotions and the star-rating of the hotels were key factors in determining labour turnover. Major recommendations of the study are that, hotels should initiate employee retention programmes as human capital is the most valuable asset in all organizations. Subsequently, the hotel management to review the employees’ welfare conditions such as introducing flexible work hours to the employees in order to balance individual work and personal life among other incentives.
Assessment of Causes of Labour Turnover in Three and Five Star-Rated Hotels in Kenya
(2012-09-25) Samson, Kuria; Ondigi, Alice N.; Wanderi, P. M.
Studies done regarding labour turnover in the service industry across the world indicate that, the hospitality sector leads with many employees’ changing jobs from time to time. Subsequently, some causes of labour turnover are believed to be industry-specific. Both the internal and external causes of labour turnover affect the growth, profitability and customer satisfaction whenever it occurs in the workplace. Employers see the process of staff leaving and being replaced as a natural and inevitable feature of the industry. In Kenya, very little has been documented on the causes of labour turnover. This paper is based on a study completed in April 2011. The main purpose of this study was therefore to establish the internal and external causes of labour turnover in three and five star-rated hotels in Nairobi city. Nairobi city has seven hotels which are classified as five star and nine hotels which are classified as three star hotels. The study adopted descriptive survey research design. This study involved a total of 133 permanently employed staff working in these star-rated hotels. Simple random sampling method was used to pick hotels as well as the respondents for this study. The Employee Attitude Survey revealed that, lack of balance between work and personal life was a major cause of job resignation (32%) while lack of staff involvement in decision making and creativity was (56%) respectively in both set of hotels. Consequently, employees were familiar with job requirements and departmental mission statements. The need to create conducive work environment probably prompted them to ask for flexi- hours. Poor remunerations were cited with over 60% of the respondents dissatisfied. More so, was the undefined rewarding system where 46% of the respondents strongly disagreed. The study therefore recommended that, the management should improve the working condition for the employees as well as establishing training policies that equip employees with job requirements and expectations. Finally, the need to establish a rewarding system that would motivate workers other than monetary remunerations is also recommended.
The Influence of Poverty and Well Being of the Elderly People in Nyanza Province, Kenya
(2012-09-25) Ondigi, Alice N.; Ondigi, S. R.
Kenya’s population aged 60+ is estimated to be 1.8 million, that is, 9% of the total population and is projected to increase to about 2.2 million by 2012. This raises questions as to the socio-economic situation and well-being of the older population given the prevailing economic conditions and decreasing family sizes occasioned by family planning and the migration of the youth to urban areas in search of employment. A descriptive study using quantitative survey questionnaires, qualitative interviews and observation checklist was conducted among a sample of 120 older men and women aged women aged 60+ in three districts in Nyanza province. The majority (57%) of older people earned incomes of less than Ksh. 2000 (US $25), older people’s major source of income was from small-scale growing and selling of vegetables, eggs, milk, and fruits. The majority of the sample (64%) had only completed primary education, 68% had low food nutrient intake, 66.7% hypertension, 13% diabetes, 73% joint aches, 22% suffered from HIV/AIDS, 29% were affected by HIV/AIDS, 77.5 of women had menopause related discomforts, and 19.2% of men had prostate problems. Although 82% had geographical access to health facilities, services were experienced as unaffordable or inadequate. In conclusion, older people’s poverty produces vulnerability to malnutrition and untreated degenerative diseases. Dependence on help from children and well-wishers is older people’s main, but inadequate, resource for trying to cope with this vulnerability. Despite formal government commitment, concrete policies to ensure the economic well-being of older people are absent. National level research to establish the nature and determinants of older people’s socio-economic situation is needed to promote and inform such policy development.
Gaining Competitive Advantage in Hotels through the Application of Information Technology: a case of 2 - 5 star rated hotels
(Moi University, 2013) Kagumba, Leah wamuyu K.; Maringa, Paul Mwangi
This study was a response to the present crisis in Kenyan hotels that are threatened by a dwindling international market share. It sought to establish a clear relationship between Information Technology Application as the independent variable, and Competitive Advantage, the dependent variable. A number of previous studies have suggested that Information Technology (IT) can be used as a strategic instrument that enables a company to achieve Competitive Advantage. In this study the effects of applying information technology on Competitive Advantage were measured through the seven dimensions of the construct, Competitive Advantage Provided by an Information Technology Application [CAPITA]. These dimensions are: Primary Activity Efficiency, Support Activity Efficiency, Resource Management Functionality, Resource Acquisition Functionality, Threats Response, Pre-emptiveness, and Synergy. Information was surveyed in Nairobi city, the Kenyan Coast and Nature Reserves Clusters, using the cross-sectional exploratory survey research design. The study used structured interview schedules as data collection instruments. The study focused on 2,3,4, and 5-star rated hotels, which constitute a significant 79 per cent of the total number of 2 to 5-star rated hotels in the country. Cluster and stratified probability sampling was complemented with simple random probability sampling. With complex sampling 30 respondents in management were interviewed from 30 hotels within the three principal tour circuits in the country. Data was gathered in the ordinal scale of measurement and Spearman's rank correlation analysis and its related test of significance were applied appropriately to the data. The study established that the seven dimensions of the CAPITA construct do respond to the Application of IT in hotels. This study has also successfully proven the alternate hypothesis: there is a relationship between the Application of information technology and Competitive Advantage in Kenyan hotels. The analysis confirmed a strong correlation between the response of Competitive Advantage in the seven dimensions of the CAPITA construct of hotels, to the Application of IT in hotels, as well as with their star rating or the quality of facilities and personnel in hotels.
Knowledge in food hygiene and hygienic practices differ- in food handlers at a hospital in Nairobi, Kenya
(2013-01) Githiri, M.; Kimiywe, Judith; Okemo, P. O.
Improper food handling practices and lack of knowledge in food hygiene among food handlers have been implicated as a vehicle of transferring food pathogens causing disease outbreaks. The study adopted a descriptive survey design. The study population comprised of 95 food-handlers. Simple random sampling was used in sample selection. Questionnaires were used to assess their level of knowledge on hygienic practices. An observation checklist was used in capturing the non-verbal occurrences. The mean score in knowledge test indicated that the college level respondents scored 80.8%, secondary level respondents 63.4% and primary level respondents 50.8%. Pearson correlation test indicated significance between educational level and some characteristics at 0.01 and 0.05 confidence levels. The mean score in correct hygienic practices indicated that the college level of education respondents had scored 52.5%, secondary level respondents 49.2% and primary level respondents 48.2% (p= 0.05). The food handlers performed well in knowledge items compared to the hygienic practice which means that knowledge in food hygiene does not always result in a positive change in food handling practices. This indicates that there is need for educational programmes to improve knowledge but also to emphasize on translation to practices. Keywords: Food Hygiene, Knowledge, Practices, Food handlers, Hospital.
Changing Land Use Patterns and Their Impacts on Wild Ungulates in Kimana Wetland Ecosystem, Kenya
(Hindawi Publishing Corporation, 2014) Nyamasyo, Stephen Kitina; Kihima, Bonface Odiara
In Kenya, wildlife numbers have drastically declined due to land use changes (LUCs) over the past three decades.This has affected wildlife habitats by converting them into farmlands and human settlements. This study used remote sensing data from landsat satellite to analyze the changing land use patterns between 1980 and 2013 and their impacts on wild ungulates in KWE.The objective of the study was to map out LUCs, determine the possible causes of LUCs, and examine the effects of LUCs on wild ungulates. The results showed a noticeable increase in the size of farmland, settlement, and other lands and a decline in forestland, grassland, wetland, and woodland.The main possible causes of LUC were found to be agricultural expansions, human population dynamics, economic factors, changing land tenure policy, politics, and sociocultural factors. The main effects of LUCs on wild ungulates in KWE include a decline in wild ungulate numbers, habitat destruction, increased human-wildlife conflicts, land degradation, and displacement of wild ungulates by livestock. The study recommends land use zoning of KWE and establishment of an effective and efficient wildlife benefit-sharing scheme(s).
The Quality of Service Standards and Related Factors in Tourist Hotels in Arusha, Tanzania
(David Publishing, 2014-09) Mbise, Naiman N.; D-Kigaru, Dorcus Mbithe; Miricho, Moses
The gap in knowledge that existed between the level of service quality standard and the potential of the tourism industry in Tanzania justified the need for the researchers to conduct this study. In this study, a descriptive cross-sectional survey was adopted as the study design. The sample size included 180 guests residing in tourist hotels in Arusha at the time of data collection, 240 service employees, and 28 managers. Purposive, convenient, and simple random sampling methods were used in sampling. A structured questionnaire was used as an instrument of data collection. Data were analyzed by means of Statistical Package for Social Sciences (SPSS) computer package (Version 16) and expressed in descriptive and inferential statistics. The analysis of variance (ANOVA) was used to measure the gap between the managers’ and guests’ perceptions, while independent t-test analyzed the role played by managers’ practices in delivery of quality service. The findings show that in general hotel product, two attributes were found to be significant at the level of p ≤ 0.05. In the front office, restaurant and bar, and guestroom, the results showed that three, six, and nine attributes were respectively found to be significant at the level of p ≤ 0.05. The analysis of management practices provided the evidence that eight practices were significant at the level of p ≤ 0.05. From the findings, two conclusions were made. First, managers’ and guests’ perceptions on service quality standards differ significantly; second, it was found that management practices influence significantly the service quality standards in tourist hotels in Arusha.
Planning expertise, variables influencing performance outcomes and management of wedding organization firms in Nairobi County, Kenya.
(Global Impact Factor, 2015) Olanga, Christine; Gesage, Bichage; Murungi, Charles
Best practices are essential to the survival of Kenyan firms in tourism. Though diversification into wedding organisation has attracted investment from Kenyan entrepreneurs, hardly any information has been documented on them. This study evaluated wedding planning expertise, variables influencing performance outcomes and methods used to manage constraints. Wedding planning expertise ranked highly among wedding planning firms. Furthermore, the stepwise multiple regression model indicated that seven constraints influenced 94.7 per cent of the variance in wedding planning. Based on these results, event management firms can communicate performance and direct resources towards constraint elimination resulting in enhanced business performance and firm survival
Mothers’ and Households’ Food Security Status in Kangai and Mutithi Locations of Mwea West Sub County, Kenya
(IISTE, 2016) Mugambi, Rahab M.; Imungi, J. K.; Waudo, Judith N.; Ondigi, A.
The purpose of this study was to investigate household’s food security status. The study was carried out in dry harvesting and wet planting seasons in the two locations of Mwea West Sub County, Kenya, namely, Kangai and Mutithi. The study design was comparative cross sectional survey while the data instrument was a structured researcher administered household questionnaire. Sampling techniques included probability proportionate to population, The data were analyzed by the use of Health Canada’s, Household Food Security Survey Model (HFSSM), On the whole, the findings were that 39% of the households were food secure, 21 % were moderately insecure, while 40 % were severely food insecure. The general conclusion was that in as much as the households in the two locations were significantly different in terms of households’ and mothers’ food security status, they both experienced chronic food insecurity which did not change with the season. The study recommends food intervention for the 40 % of households that are severely food insecure.
Relationship between Mothers’ Socio Demographic Characteristics and Food Security Status in Kangai and Mutithi Locations of Mwea West Sub County, Kenya
(IISTE, 2016) Mugambi, Rahab M.; Imungi, J.K.; Waudo, Judith N.; Ondigi, A.
The purpose of the study was to determine the relationship between mothers’ socio demographic characteristics and food security status in Kangai and Mutithi Locations of Mwea West Sub County, Kenya. The design was cross sectional survey while the data instrument was a structured researcher administered household questionnaire. Sampling techniques included probability proportionate to population, The Socio Demographic data were analyzed by the use of proportions and t-tests while food security status data were analyzed by the use of Health Canada’s, Household Food Security Survey Model (Health Canada, 2012). Logistical regression model was used to determine the relationship between Socio Demographics and Food Security Status. It was found out that the socio demographics of the mothers in the two locations were significantly different. The house hold food security status for the Sub County was that 39% of households were food secure, 21% were moderately food insecure while 40% were severely food insecure. Gender of the household head, marital status, religion, age, occupation, education, income sources, expenditure on food and land size were the most pronounced proxy indicators for food security status in the Sub County and they underscore the poverty levels in the area. Further research is suggested on possible interventions for food insecurity in the sub county.
Effect of External Hotel Design Features on Customer Attraction and Retention
(International Academic Journals, 2017) Kirima, Rachel Kirito; Makopondo, Richard; Mutungi, Mary
Hotel design brings competitiveness, reviewing literature according to objectives focus on factors as well as processes through which design influence customer taste and choice of a hotel. The focus is on design features from a diverse category of hotels in the world, mainly the town hotel designs. This diversity assisted in defining the role the hotel design plays in customer attraction and retention. The purpose of this study is to explore how hotel design features may influence customer attraction and retention. A cross- sectional, descriptive survey design, utilizing both quantitative and qualitative research method was chosen. Stratified sample procedure was used for preliminary sampling of hotels in 3-5 star rating. Purposive sampling was used for the hotel managers and marketing managers and convenience sampling for the guests. This study was confined to hotels located within Nairobi County. The main instruments that were used in the collection of data for the study were questionnaires and interview guides. Data analysis involved the use of Statistical Package for Social Sciences (SPSS) in the analysis of quantitative data. Analysis of Variance (ANOVA) which generated results of correlation and the magnitude of each individual independent variable and determines if one variance was larger than the other. Multiple regressions were conducted both for individual independent variables versus dependent variables and an overall involvement of all the independent variables versus the dependent variables. The three independent variables that were studied explain 74.2% of the factors affecting customer attraction and retention as represented by R Squared (Coefficient of determinant). This therefore means that other factors not studied in this research contribute 25.8% of the factors affecting facility competitiveness. It is recommended that the hotel operators should have a say in the development of their property designs, to date, contemporary research has dealt very little with the design dimension and its importance among smallsize hospitality and tourism operations, including knowledge.
Health Hazards and the Associated Contributions to Work Safety in the Housekeeping Department of Budget Hotels
(International Journal of Advanced Engineering and Management Research, 2018) Siaw, Gladys Apreh; Khayiya, Rosemarie; Mugambi, Rahab; Siaw, Nicholas Apreh
Health hazards abound in the Budget hotels in the study area but most hoteliers act in contravention of the ILO Conventions and the Tourism Act (Act 817) which requires that employees must be made aware of the potential hazards in their area of operations. It was found that there are seven major hazards affecting housekeepers in the study area and all but one of these hazards are significant in influencing work safety. These hazards are chemical exposure (χ2= 62.186, p < 0.05), followed by musculoskeletal disorder (χ2 = 49.447, p < 0.05), Trip/slip/fall (χ2 = 47.211, p < 0.05), cut (χ2 = 44.494, p < 0.05), fungi (χ2 = 34.549, p< 0.05), with the least being abuse (χ2=33.348, p < 0.05). Most of these hazards occur as a result of inadequate provision of PPE’s and supervision which often leads to laxity on the part of housekeepers. It is therefore necessary that regulatory as well as supervising bodies should ensure safety standards among budget hotels in the study area.
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.
Barriers to the Implementation of Food Safety and Hygiene Principles (HACCP) in TVET and University Hospitality Schools in Kenya
(International Journal of Scientific Research and Management (IJSRM), 2018) Wandolo, Monica A.; Ndiritu, Douglas; Khayiya, Rosemarie; Mugendi, Beatrice W.
The purpose of this study was to assess the barriers to food safety and hygiene principles (HACCP) in TIVET and University hospital schools in Kenya. 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 31% of the respondents admitted that there were barriers. Among the barriers were: lack of knowledge (32%), lack of set standards (31%), attitude (31%), lack of time (28%), lack of motivation (27%) lack of experience (26%), lack of facilities (23%) and inadequate equipment (23%). The study concluded that various factors such as lack of knowledge, attitude, lack of motivation and inadequate facilities and equipment posed serious threats to effective implementation of proper food safety system (HACCP). It was recommended that HACCP prerequisites related to institutional facilities are put in place and stakeholders trained on adherence to the principles.
Working conditions and work safety of hotel housekeepers in budget hotels of Eastern region of Ghana
(International Journal of Research in Business, Economics and Management, 2018) Siaw, Gladys Apreh; Khayiya, Rosemarie; Mugambi, Rahab
Purpose – The purpose of this research paper is to investigate the influence of working conditions on work safety of employees working in housekeeping department with focus on budget hotels located in the Eastern region of Ghana. Design/methodology/approach – the study used cross-sectional descriptive survey desing and employed both quantitative and qualitative approaches of collecting data. Data were analyzed using both descriptive (percentages, means and standard deviations) and inferential statistics (multiple linear regression analysis). Findings – poor wages, inadequate and malfunctioning equipment, and lack of accessible fire exists were found to have negative effect on work safety of hotel housekeepers. Practical implications – Study results provided imperative information for hotel managers to prioritize several attributes, such as safe work place, fair pay, empowerment and effective training, to enhance work safety for employees working in the housekeeping departments of budget hotels.
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, Rahab
This 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.

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