Restaurant Clients’ Tipping Behavior and Its Stimulus on Hospitality’s Service Reliability in Kenya: A Food and Beverage Service Quality Approach

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dc.contributor.authorWere, Simon O
dc.contributor.authorMiricho, Moses N
dc.contributor.authorMaranga, Vincent N
dc.date.accessioned2021-09-27T08:24:52Z
dc.date.available2021-09-27T08:24:52Z
dc.date.issued2020
dc.descriptionA research article published in International Journal of Tourism and Hotel Managementen_US
dc.description.abstractTipping is thought to have adverse negative effects on food service reliability within the global hospitality’s restaurant business. This is because of the general belief that tipping could be the origin of selective and discriminatory service, with an inclination toward clients who are believed to tip thus compromising service quality hence reliability. Therefore the purpose of this study was to establish the relationship between tipping and food service reliability in hospitality’s restaurant operations in Kenya. Descriptive research survey design was adopted while respondents constituted food service clients and managers, who were selected via simple random sampling as well as purposive sampling respectively, with a sample size of 384 respondents. The study established a statistical significant relationship between the IV – tipping and the DV – food service reliability (P ˂ 0.05), thus rejected the null hypothesis and concluded that there is a significant relationship between tipping and food service reliability.en_US
dc.identifier.citationWere Simon, O., Miricho Moses, N., & Maranga Vincent, N. Restaurant clients’ tipping behavior and its stimulus on hospitality’s service reliability in Kenya: A food and beverage service quality approach.en_US
dc.identifier.issnE-ISSN: 2706-9591
dc.identifier.issnP-ISSN: 2706-9583
dc.identifier.urihttps://www.tourismjournal.net/article/view/10/2-1-5
dc.identifier.urihttp://ir-library.ku.ac.ke/handle/123456789/22670
dc.language.isoenen_US
dc.publisherAkiNik Publicationsen_US
dc.subjectIncentivesen_US
dc.subjectRewardsen_US
dc.subjectSocial normen_US
dc.subjectService qualityen_US
dc.titleRestaurant Clients’ Tipping Behavior and Its Stimulus on Hospitality’s Service Reliability in Kenya: A Food and Beverage Service Quality Approachen_US
dc.typeArticleen_US
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