The Tipping Consequence on Hospitality’s Restaurant Food and Beverage Service Responsiveness in Kisumu County - Kenya

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dc.contributor.authorWere, S, O.
dc.contributor.authorMiricho, M, N
dc.contributor.authorMaranga, V, N.
dc.date.accessioned2021-09-27T08:59:21Z
dc.date.available2021-09-27T08:59:21Z
dc.date.issued2020
dc.descriptionA research article published in International Journal of Tourism & Hospitality Reviewsen_US
dc.description.abstractPurpose of study: The purpose of this study was to investigate the tipping consequence ofrestaurant food service responsiveness.Methodology: The study employed a descriptive survey approach within Kisumu County in Kenya, with a focus on classified hotel restaurant (dependent). A simple random sampling methodology was applied in the selectionof restaurant clients, with a sample size of 384 respondents. Main Findings: According to the study, tipping was found to have an effect on foodservice responsiveness (P ˂ 0.05), and thus a clear indication that foodservice responsiveness is dependent ontipping within classified dependent restaurants in Kisumu County, Kenya.Limitations: The study captured dependent restaurants in star-rated hotels within Kisumu County. Therefore, the results of the study may be applied with caution outside the scope of the study.Social Implications: Since its inception, tipping has been thought of as an incentive towards quality food service provision, hence customer satisfaction and retention. However, tipping has had a negative influence on foodservice responsiveness and therefore a compromise on food service quality, customer satisfaction and retention.Originality: There is insufficient literature on the topic, although with a handful on the relationship between service quality and tipping. This study will, therefore,fill the gap and used as a benchmark for other studies within not only the hospitality industry but the entire service industry. As a result, the study will be utilized both in policy and practice.en_US
dc.identifier.citationO., W. S., N., M. M., & N., M. V. (2020). THE TIPPING CONSEQUENCE ON HOSPITALITY’S RESTAURANT FOOD AND BEVERAGE SERVICE RESPONSIVENESS IN KISUMU COUNTY - KENYA. International Journal of Tourism & Hospitality Reviews, 7(1), 11-19. https://doi.org/10.18510/ijthr.2020.712en_US
dc.identifier.issn2395-7654
dc.identifier.urihttps://doi.org/10.18510/ijthr.2020.712
dc.identifier.urihttps://mgesjournals.com/ijthr/article/view/ijthr.2020.712/2830
dc.identifier.urihttp://ir-library.ku.ac.ke/handle/123456789/22674
dc.language.isoenen_US
dc.publisherMaya Global Education Societyen_US
dc.subjectTippingen_US
dc.subjectService Qualityen_US
dc.subjectCustomer satisfactionen_US
dc.subjectFood Serviceen_US
dc.subjectService Failureen_US
dc.titleThe Tipping Consequence on Hospitality’s Restaurant Food and Beverage Service Responsiveness in Kisumu County - Kenyaen_US
dc.typeArticleen_US
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