MST-Department of Hospitality Management

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Browsing MST-Department of Hospitality Management by Subject "Analysis"

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    Analysis of Food Managgement Practices and Safe Provision in Unclassified Restaurants in Nairobi City County, Kenya
    (Kenyatta University, 2023-09) Musakala, Doreen Ikala; Monica Akinyi Wandolo; Vincent Nyamari Maranga
    Restz}lrfmls provlde food to millions of people away from home. However, provisi of safe food in most of unclassified restaurants particularly in Nairobi Cit (,Zgu?l‘tlls_lcn prosl:sm.dThe aim of this research was to establish how food safety practizes influyeilscz Sbicetves ene 1 sses the nluonce of ood handlng et et o revii i st ) e of foo andling pracn‘ces on sgfje food provision ¥ unclassifi re:tam.'ants, to examine the role of food hygiene training on safe food provision by unclassified restaurants; to determine the effect of food legislation compliance on safe fqod provision by unclassified restaurants; to establish the role of manage‘r:_lem in ensuring that safety standards are achieved on safe food provision by unclassified restaurants and to determine the moderating influence of food safety swnqayds on vt}}e rglatilonship between food management practices and safe food provision in .\alrol?l City County. A mixed method research design was employed as 'fhe 131\_.16 print to guide the study. The study population was 124 unclassified restaurants in Nairobi Central Business District. Questionnaires were used in data collection, in addition to an in-depth interview guide and observation checklist. Questionnaires were administered to supervisors, cooks and waiters while interview schedules were held with restzurants’ managers. Quantitative data were analyzed through means, standard deviation, inferential models and presented in form of tables and figures. T-test was used to establish if there is a remarkable difference between unclassified restaurants that observe particular food safety management practices and those that do not. Chi square test as one of the inferential statistics was employed to determine association batween food handling practices, food hygiene training, food legislation compliance 2nd role of management in application of safe food provisions. Qualitative results were presented in a narrative form and triangulated with quantitative results. The study established that food handling practices on safe food provision by unclassified restaurants was statistically significant (4=8.988; p value of .003<0.05), food hygiene training and safe food provision by unclassified restaurants have a significant association (7= 5.094, p value of .019<0.05, food legislation compliance and safe food provision by unclassified restaurants have a significant association as supp('niled (7=4.544 p value of .025<0.05) while the role of management and safe food provision by unclassified restaurants have a significant association (x=11.107" p vg]ue 9f .601<0,05). The study further found that safety standards moderates Fhe relationship between food management practices and safe food provision by unclassified restaurants in Nairobi City County. From the study findings, the study concludes that food handling practices, food hygiene training, food legislation compliance and role of management impacts the safe food provision by unclassified restaurants, The study regommend§ for er food handling practices. the need to periodically train restaurant workers on proper I d There is need for restaurant management to provide workers wnh'sufficwnt clean dress code. In addition, there is need for close monitoring on how food is prepafcd.and s1..01l-ed in the restaurant. The restaurant management needs to organize periodic training programs in form of short workshops, seminars. z‘md confert_ances with key stakeholderi in the hospitality sector and food safety authorities. T!wre is need for the maqagemend of unclassified restaurants to implement any existing food safety gu'uielmes an ! procedures. There is need for restaurant management t0 work closely with restauran employees with aim of enhancing safe food provisions in the hotel industry.