Extent of Adoption of Quality Management Systems in the Hospitality and Catering Industry: A Study of Selected Establishments in Nairobi (original) (raw)

Strategies Used to Monitor and Control Service Quality: A Case Study of Restaurants in Nairobi City

Journal of Tourism Hospitality and Sports, 2013

Service quality (SQ) plays an important role in the success of any service establishment. The purpose of the current study was to assess the strategies used in the process of monitoring and controlling SQ in the restaurant business. Specifically, the study aimed to establish what is involved in monitoring and controlling SQ, to identify the challenges encountered in monitoring and controlling SQ, to establish what restaurants are doing to overcome these challenges and to determine the most effective strategies in monitoring and controlling SQ. A case study design was adopted with primary data being collected through questionnaires and semi-structured interviews. A sample of 60 staff respondents were chosen while all managers and supervisors of restaurants involved in the study qualified to be part of the respondents. However, only 35 questionnaires were filled and returned. The major findings from the study indicated that all restaurants carry out monitoring and controlling of SQ. The control of SQ is done mostly through use of some process standards manual. However, there is more reliance on supervision and verbal guidance than a strict manual. Monitoring of SQ is done on a daily basis by a majority of restaurants through close supervision. Of all the indicators of SQ, 'sales' was highly ranked. Some of the challenges encountered during monitoring and controlling of SQ included diversity among customers with dissimilar needs and expectations, and employees giving varied responses to quality issues. It is recommended that efforts to improve team work among staff must be made.

Model of Quality Management Systems adoption in the hotel industry: A case study of hotels in Zimbabwe

European Journal of Tourism, Hospitality and Recreation

The article is the construction of a model of quality management system (QMS) adoption in the hotel industry grounded on a case study of multiple hotels in Zimbabwe. QMSs in the hotel industry are adopted to guarantee that certain levels of quality required by customers are achieved. Achievement of certain levels of quality can result in better customer satisfaction, which is important to ensure sustainable operations for hotels. The study was concerned with the late adoption of QMSs in the hotel industry due to a number of internal and external factors. This study is an extract from a PhD project, which investigates external and internal factors affecting QMS adoption in hotel industry. To attain the objectives, interviews were conducted with hotel managers and key stakeholders, while focus groups were conducted with hotel staff to outline the factors affecting the adoption of QMSs and to get general enablers for adopting these systems. Directed content analysis and NVivo 12 were u...

Assessing the situation of food and beverage enterprises regarding the implementation of the quality management systems (Case of Tirana/Albania)

Agricultural Economics (Zemědělská ekonomika), 2013

The purpose of the study is to examine the current situation in the food processing sector in Tirana/Albania regarding the quality management systems and the availability of information regarding quality and safety of the food and beverage products, in decision-making for improving the quality of the products. The specific goal of the study is to provide information for policy-makers in the field of agro-industry (food industry), on one hand, and on the other hand, also to provide some information, related to the quality assurance systems (QA), for the managerial staff of food industry enterprises to help them in orienting their decisions towards improving the quality management. A stratified random sampling was applied for selecting the sample of enterprises 35 out of 120 (official number from the Ministry of Agriculture Food and Consumer Protection in Albania) with the number of employees more than four. We constructed a questionnaire and a face to face interview was conducted for...

Critical Factors of Success for Quality and Food Safety Management: Classification and Prioprization

Universal Journal of Industrial and Business Management

The main proposal of this research is to examine the existing literature on quality management systems and food safety management systems, and group, sort and prioritize the critical success factors that affect these systems in a global context, to help researchers and food industry managers in decision making and prioritization of actions in research and projects related to the topic. We conducted a quali-quantitative research based on a review of published papers about the subject in the last 23 years. The data were treated statistically, grouped and analyzed by the Nihans classification technique. The result led to the selection and prioritization of 14 critical factors of success for quality and food safety management systems.

Effect of Food Safety and Management Commitment on Customer Choice of Dining Destination in Kenya

December 2020, 2020

This finding challenges the existing view of the glass ceiling and how women should be attempting to shatter it. The purpose of this study was to determine the effects of food safety and moderating effect of management commitment on customer choice of dining destination in Kenya. A cross-sectional research design was used which involved both descriptive and inferential statistic. The study used complete enumeration method to select 27, 4 and 5 Hotels in Kenya. 1080 respondents Managers head chefs and guests were sampled. Guests were sampled based on bed occupancy calculated at 49%. Managers and chefs were Purposively sampled while simple random sampling was used to select the guests. Questionnaires and interview schedules were used to collect data. The hypotheses were tested at 5% level of significance the result indicated that food safety, monitoring and surveillance systems had a significant relationship in determining destination choice (p-values 0.005 and 0.044). For the indirec...

Factors Affecting the Effectiveness of Innovative Tools for Food Safety Management: A Case Study of Hotel Industries in Thailand

Academy of Entrepreneurship Journal, 2021

There are many studies of knowledge-intensive business service (KIBS) on communication technology and specialties. However, there is no study on factors affecting the efficiency of food safety management KIBS in the hotel business. The objective of this study is to consider characters that influence the capability of food safety knowledge-intensive business service in hotel business by using qualitative mixed-method from the in-depth interview of 30 hotel's stakeholders and quantitative research of 377 samples from target hotels. Data were statistically analyzed by SPSS ver.21. The result shows that factors that positively and significantly influence (alpha = 0.05) food safety management KIBS are food safety knowledge in hotels, hotel resources, hotel size, and location and development of food safety KIBS platform. This information can be used for further study of the development of knowledge-intensive business service for hotel staff.

Analysis of Food Management Practices and Safe Provision in Unclassified Restaurants in Nairobi City County, Kenya

2022

The aim of the research was to establish how food safety practices influence safe food provision by unclassified restaurants in Nairobi City County. The Particular goals of the study were to: assess the influence of food handling practices on safe food provision, observe the role of food hygiene training on safe food provision, determine the effect of food legislation compliance on safe food provision and establish the role of management in ensuring that safety standards are achieved on safe food provision by unclassified restaurants in Nairobi City County. Descriptive survey design was employed as the blue print to guide the study. The study population was 124 unclassified restaurants in Nairobi Central Business District. Questionnaires were used in data collection, an in-depth interview guide and observation checklist. Quantitative data were analyzed through means, standard deviation, inferential models and presented in form of tables and figures. The study established that food handling practices on safe food provision by unclassified restaurants was statistically significant (χ=8.988; p value of .003<0.05), food hygiene training and safe food provision by unclassified restaurants have a significant association (χ= 5.094, p value of .019<0.05, food legislation compliance and safe food provision by unclassified restaurants have a significant association as supported (χ=4.544; p value of .025<0.05) while the role of management and safe food provision by unclassified restaurants have a significant association (χ=11.107, p value of .001<0.05). This paper 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 recommends for the need to periodically train restaurant workers on proper food handling practices. There is need for restaurant management to provide workers with sufficient clean dress code. The restaurant management needs to organize periodic training programs in form of short workshops, seminars and conferences with key stakeholders in the hospitality sector and food safety authorities.

Total Quality Management Practices And Quality Service Delivery In 3 To 5 Star Hotels, Nairobi City County, Kenya

Total Quality Management Practices And Quality Service Delivery In 3 To 5 Star Hotels, Nairobi City County, Kenya, 2020

I. INTRODUCTION A. BACKGROUND OF THE STUDY Quality service delivery is the gap between the anticipated and the actual perceived service (Ababneh, 2017). According to Blythe (2013), quality service delivery is the capacity of an organization to match clients' expectations with perceived service. Many service companies attempt to deliver the best possible and excellent services to their clients unfortunately they still fall short of the clients' expectations because today's clients demand top-notch services (Ladhari, 2012). There is need for an adoption of a strategic management philosophy that can enable hotels to offer the best service to their customers and at the same time remain profitable (Reimer & Kuehn, 2015; Garcıa & Caro, 2013). Companies worldwide Abstract: TQM has had an immense impact on product and quality service delivery in the manufacturing and other service sectors and therefore hotels can consider adopting the same to make better their quality service delivery. The study sought to establish the effects of total quality management practices on quality service delivery in 3 to 5-star hotels in Nairobi City County, Kenya. The specific objectives of the study included; to establish the effects of customer focus, employee empowerment, management commitment, and continuous improvement on quality service delivery in 3 to 5-star hotels in Nairobi City County. The research employed a descriptive research design and a cross-sectional survey. The target population was 30 hotels rated 3 to 5-star as per the Tourism Regulatory Authority 2018 classification register and 117 head of departments from 13 departments and 30 managers. The study used purposive sampling for hotel managers and stratified sampling for head of departments. The head of departments were selected from; food & beverage production, security, front office, IT, safety & emergency, housekeeping, procurement, food & beverage service, finance & control, maintenance, human resources, banqueting, and sales & marketing. Research questionnaires were employed to gather primary data. The validity of the questionnaire was ensured through content validity and face validity while the reliability of the instrument was ensured through a pilot study. The collected data was analyzed using both descriptive and inferential statistics involving multiple linear regression analysis. The findings indicated that customer focus, employee empowerment, continuous improvement, and top management commitment had statistically significant effects on quality service delivery in 3 to 5-star hotels with 'R' and 'P' values of (R=0. 982; P=0.000), (R=0.946; P=0.000), (R=0.888; P=0.000) and (R=0. 857; P=0.000) respectively. The findings supported the theoretical foundation of TQM practices, which take note of the importance of continuous training of staff, giving priority to customer needs and the need for top management leadership in the adoption and execution of TQM. This study thus recommends that 3 to 5-star hotels should conduct an analysis of staff skills, build capacity through continuous training, reward employees commensurately, and involve employees in decision-making processes. Further, these hotels should use statistical methods to check on quality, have clearly defined policies on quality, conduct internal quality audits, use benchmarks and use quality tools to make decisions.

Potential influence of IS0 9001: 2000 quality management principles on service quality in Kenya's hotel industry

In this time of globalization and turbulent economic environment, hotel establishments in the world are required to implement new management approaches in order to provide high quality service. Implementation of quality management principles in Kenyan hotel establishments offers an opportunity to improve on the overall quality of service. This study explored the potential influence of ISO 9001: Quality Management Principleson service quality in the hotel industry in Kenya. The study employed co-relational research design. The target population was 300 employees and 80 middle level managersfrom selected star rated hotels in Nairobi city. Stratified and systematic sampling techniques wereadopted to identify the respondents for the study. Using a ten percent formula, the sample size was determined to be 30 first line employees and 8 middle level managers. Both primary and secondary sources of data were adopted. Structured questionnaires were used to collect primary data from the respondents while secondary data was collected from journals and hotel records. Reliability was measured using the Cronbach's Alpha at a level of 0.7%. Inferential and descriptive statisticswere used to analyze data. The findings of the study indicate a relationship between ISO 9001 and service quality (r = 0.5 p<0.001).In order to enhance service quality, recommendations are made to hotels to embrace accreditation under ISO 9001: 2000 Quality Management Systems.