Menus occupy a significant position in the hotel business as they purpose to navigate customers to achieve satisfaction and exceed expectations in their food choices. Meals consumed out-of-home have been associated with ...

Every graduate is always hopeful of being employed after school.However this has not been the case in the recent years. Employers are now keen on various factors before hiring employees. Studies have shown that there is a ...

The purpose of the study was to determine the influence of motivation on workers’ performance in the Catering and Hostels departments in the University of Eldoret. The study was guided by the following objectives; to ...

The graduates from Technical and Vocational Education and Training Institutions (TVET), are not always absorbed into the hospitality industry. This study sought to establish the effects of curriculum components on quality ...

A strong brand image can give the hotel truly loyal guests and an identity that distinguishes the hotel from others. It guarantees consistent service quality, risk reducer, enhances customer satisfaction thus leading to ...

Employee turnover is a common problem in the hospitality industry and it is not country specific. It accounts for employee turnover of between 60% and 300% annually in the Hospitality and Tourism industry. The main purpose ...

One of the major global challenges faced by the tourism industry is the doubling of international tourist movement which has been predicted for the next 15 to 20 years. This global challenge is predicted to cause serious ...

Strategic orientations play a vital role in the performance of firms which incorporate them. The concept of strategic orientation is divided into four sections; learning orientation, market orientation, customer orientation ...

Cassava provides vital nutrients to its consumers and is considered a food security crop for poor rural communities, particularly in arid and semi-arid regions of developing countries. The nutritional value of this crop ...