PHD-School of Hospitality, Tourism & Leisure Studies

Permanent URI for this community

https://repository.ku.ac.ke/handle/123456789/229
This collections contains bibliographic information and abstracts of PHD theses and dissertation in the School of Hospitality & Tourism held in Kenyatta University Library

Browse

Browsing PHD-School of Hospitality, Tourism & Leisure Studies by Subject "Hotels"

Now showing 1 - 2 of 2
  • Thumbnail Image
    Item
    Food Safety Management Systems Orientation and Hazard Analysis Critical Control Point System Uptake by Hotels in Nairobi City County, Kenya
    (Kenyatta University, 2021) Chege, Peninah Wanjiku; Moses Miricho; Bichage Gesage
    Hazard Analysis Critical Control Point (HACCP) system is an important food safety management system that most food production entities across the world endeavor to implement. In spite of this, a review of extant literature on food safety management reveals that the successful adoption of the HACCP system faces a number of challenges regarding its management and implementation. The barriers to effective execution of HACCP system vary from country to country and from one hospitality sector to another. The general objective of this study was to establish the influence of food safety management systems orientation on HACCP system uptake in star rated hotels in Nairobi City County given the moderating effect of a set of contextual factors namely food safety regulations, market forces, size of the hotel, management commitment and funding level. The specific objectives of the study were to assess the following aspects within the four and five star-rated hotels in Nairobi City County: i) the influence of employee behaviors towards HACCP system on HACCP system uptake; ii) the influence of employee attitudes towards HACCP system on HACCP system uptake; iii) the influence of employee knowledge of HACCP system on HACCP system uptake; iv) the moderating effect of contextual factors on the relationship between employee food safety management systems orientation and HACCP system uptake and lastly v) the effect of the contextual factors on HACCP system uptake in the four and five star rated hotels in Nairobi City County. Corresponding null hypotheses were also set for empirical assessment. The study was guided by the logical positivism philosophy of research and adopted a cross-sectional survey research design. Quantitative data was successfully collected from a total of 33 executive chefs and 255 chefs who constituted the study units/respondents of the study from 16 out of the targeted 22 four and five star rated hotels in Nairobi City County. In addition, qualitative data was collected from a total of 16 Food and Beverage Managers through an interview schedule with one manager being interviewed from each of the 16 hotels. Quantitative data was analysed using descriptive statics, regression analysis and partial correlations while content analysis was used to analyse qualitative data. The study results established a significantly positive relationship between employee behaviors and attitudes towards HACCP system and the star rated hotels’ HACCP system uptake. The study further found that that contextual factors direct influence on the hotels’ HACCP system uptake was significantly positive for size of the hotel, management commitment and adequacy of HACCP system funding while market forces effect on HACCP system uptake was found to be significantly negative. When the moderating effect of the contextual factors on the relationship between food safety orientation and HACCP system uptake by the star rated hotels in Nairobi City County was assessed, it was established that food safety regulations, market forces, size of the hotel and management commitment had a significantly negative influence on this relationship. Although the study had certain limitations, it nonetheless offers opportunities for future research. In addition, the study provides important recommendations to hotel managers and other food production industry practitioners on requisite considerations when implementing HACCP system in addition to advancing the frontiers of knowledge on the concept of food safety management in general and HACCP system in particular.
  • Thumbnail Image
    Item
    Sustainable Waste Management: Awareness and Practices Among Classified Hotels in Bauchi State, Nigeria
    (Kenyatta University, 2019-10) Adebitan, Esther Olaitan
    Waste generation and unsustainable waste management practices are among the reasons for environmental degradation with all of its attendant negative implications. Hotels are responding to the global challenge of mitigating the effects of environmental degradation by innovatively moving away from the traditional methods of waste management such as wastefulness, waste land filling and waste burning to more sustainable methods such as waste avoidance, reduce, reuse, recycle and more recently, waste to energy techniques. Minimum study have been done on how environmental awareness relates with sustainable waste management practices among hotels in Bauchi State, Nigeria. Based on five relevant theories, the objectives of the study determined the levels of hotels operators‟ awareness of SWM methods, possible impacts of unmanaged waste, waste related environmental regulations and how these influence SWM practices among the hotels, and in addition, the mediating effect of perceived benefits of SWM on the relationship between awareness and practices of SWM. The study used cross-sectional descriptive survey design which involved both quantitative and qualitative approaches. The study area was Bauchi State and target population was made up of the 49 classified hotels from where 245 respondents were drawn. Purposive sampling was used to select the 158 managers and departmental heads from available 42 hotels. A structured questionnaire, interview schedule and observation checklist were used to collect data. Descriptive statistics was used to determine variable characteristics of the study while Pearson correlation was used to establish patterns of relationships and associations of the study variables. Multiple regression analysis was used to determine significant variable predictors and test hypotheses of the study. Results revealed: that hotels operators in Bauchi State are aware of SWM methods to a moderate extent with greater level of awareness existing among the higher classes of hotels; that hotels‟ levels of awareness does not correspond to the extent of practice which was to a small extent; that there is a significant relationship between awareness of possible impacts of waste and practices but no significant relationship between awareness of waste related environmental regulations and SWM practices. The Pearson correlation matrix results indicated: awareness of SWM (r=0.258, p=0.001), awareness of possible impacts of unmanaged waste (r=0.301, p=0.000) and awareness of waste related environmental regulations (r=0.123, p=0.125) collectively had positive significant relationship and association with SWM practices. The regression analysis coefficient of R=0.370 and adjusted squared coefficient of R2= 0.120 were established implying that the study variables explained 12.0% of the variations of SWM practices. Perceived benefits of SWM with 0.172 point has partial mediating effect on the relationship between awareness and practices of SWM among the hotels. The study revealed that awareness of SWM methods and awareness of possible impacts of unmanaged waste were the significant positive variable predictors of SWM practices among the hotels and concluded that an improvement in these two predictors will cause positive significant improvements in SWM practices. The study therefore, recommends for reinforcement in the levels of awareness of these significant variable predictors for improvement in SWM practices among classified hotels in Bauchi State, Nigeria. The study also recommended for further research on the factors which determine guests‟ environmental behaviors in Bauchi State in particular and in Nigeria in general.