ABSTRACT Employee retention is one of the main challenges faced by hospitality industry. In today’s growing competitive global economy, retaining the intellectuals is one of major concern encountered by most industries. However, it still remains one of the understudied issues by the organizations and human resource. Generally the employees leave the organization because of the job dissatisfaction of pay, job interest, job attractiveness, pleasant working condition, nature of job, job enric...
ABSTRACT Kenya’s hospitality sector operates in a very competitive environment leading to business instability. Thus there was need to assess whether customer relationship initiative would be a means of influencing loyalty in accommodation facilities in Masai Mara National Reserve (MMNR) as an issue of concern in research, policy and practice. In particular, the study sought to establish the trust level of guests on tourist accommodation facilities in MMNR, examine the intensity of commitm...
ABSTRACT Household food security has been the subject of many studies, majority of them focusing on members of the household other than women. The purpose of this study was to investigate household’s food security status and dietary micronutrient intake. It targeted mothers. The study was carried out in dry and wet seasons in Kangai and Mutithi locations of Mwea West Sub County, Kenya. Data were collected on socio demographics/ economics characteristics of the mothers as well as their food...
ABSTRACT Many countries in developing world have turned to tourism as a tool for sustainable development. Community participation is a crucial element to the success of tourism development. The level of success of tourism within a community is dependent upon the degree of resident‟s involvement and participation. The purpose of this study was to assess the contribution of soapstone handicraft tourism industry in Tabaka in Kisii County. The objective of the study was to investigate the cont...
ABSTRACT Social Media has become a good marketing and quality management tool for restaurants and other hospitality sectors. Restaurants continue to be a difficult place for entrepreneurs to explore business opportunities, but by understanding common challenges, owners may be able to develop unique strategies to increase their chances of success on maintaining customer relationship. The major aim of the study was to identify how acceptable social media is in creating restaurant employees and ...
ABSTRACT 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 rec...
ABSTRACT The hotel industry’s growth has been felt globally. Due to its immense growth, it has therefore attracted both skilled and semi-skilled personnel to work in the labor intensive industry. Being an industry that requires fast and efficient services, there is a need for the hotel industry to establish the factors that may affect its frontline employees’ job involvement. This is due to the fact that, hotels rely heavily on workforce as an important component for service delivery. Th...
ABSTRACT The market of tourists with disabilities is rapidly growing globally but little is known about tour guides experiences with people with disabilities. The group consists of a sizeable and escalating percentage of the travel market, implying that there is need for the tour guiding industry to have the capability to cater for them. The study aimed at identifying the experiences that tour guides had when guiding tourists with disabilities, the challenges that they faced and the concerns...
ABSTRACT Kenya has been slow in adjusting to the external hospitality environment and adopting competitive marketing strategies as evidenced by the higher growth of tourism in competitor countries. Marketing models such as the four P’s which were developed for monopolies within the manufacturing industries of developed countries and overlook modern consumer trends such as guests’ experiences are however being used by hotels in Kenya which operate in a monopolistic and perfectly competitiv...
ABSTRACT Female employees in the hotel industry are sometimes unable to compete with their male counterparts on an equal level due to several visible and invisible barriers and challenges such as the demands of marriage and motherhood, gender and sex discrimination, sexual harassment among others. In Ghana very little is known about the problems females face in the hotel industry and how these create challenges for them. This study therefore explores prospects and challenges that prevent fema...
ABSTRACT In the school catering setting, food handlers particularly those in boarding senior high schools are considered the most sensitive group responsible for all forms of contamination resulting in various forms of food-borne illnesses. The purpose of the study was to assess food safety in selected Senior High Schools in the Ho Municipality. Questionnaire and observation checklist were used to gather data on the food safety knowledge and practices of 97 food handlers recruited from boardi...
ABSTRACT The importance of competent human resource to the development of the hospitality industry cannot be under estimated. However, literature and complaints from industry suggest a competency gap between the requirements of industry and the competencies of graduates of higher learning institutions. The main objective of the study was to assess the hospitality management competency requirements of the hospitality industry in Ghana from the perspectives of industry and academia. Employing a...
ABSTRACT Menu design has the potential of influencing restaurant customers‟ food choice (Baiomy & Jones, 2016; Ozdemir & Caliskan, 2015). Although menu design and customers‟ food choice have attracted the attention of both academics and practitioners, the link between these two concepts have rarely been examined in the literature. Additionally, the attributes of menu design have not been clearly identified by previous researchers. This study sought to examine the effects of menu design on...
ABSTRACT Work-family conflict (WFC) is an inter role conflict that arises as a result of incompatible role pressures from the family and work domains. WFC issues have been left out of studies on human resources in the hospitality industry in Ghana. Therefore, this study examined work-family conflict among employees of hotels in the Sekondi-Takoradi Metropolis, Ghana. Questionnaires were used to collect the data from hotel employees in Sekondi-Takoradi. Convenient sampling method was employed ...
ABSTRACT There is an increase in the number of food service establishments operating in the country as there is a emerging demand for food away from home. However, knowledge of customers’ food preference is critical to the sustainability of the industry. The purpose of this study was to assess the food preferences of customers of food service establishments in Ho, Ghana. The study employed the quantitative approach and questionnaire was used to collect primary data from 350 respondents. Res...