Browsing University Journals/ Articles by Author "Were, Simon O"
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Foodservice clientele tipping behavior and its impetus on restaurant service reliability in Kenya
Were, Simon O; Miricho, Moses N.; Maranga, Vincent N. (Journal of Foodservice Business Research, 2020-10-19)Tipping is an interesting pecuniary behavior involving service providers and hospitality’s restaurant clients. The tipping act goes beyond the hospitality industry and therefore is a common practice across the entire service ... -
Hotel facilities’ management practices and employee performance in Kenya
Were, Simon O; Maranga, Vincent N (Research in Hospitality Management, 2022-11-21)This study investigated the efficacy of hotel facilities’ management practices on employee performance. A descriptive research survey was applied, while the study area was Nairobi County. The sampling techniques applied ... -
Restaurant tipping behavior and its inspiration on food service empathy
Were, Simon O; Miricho, Moses N; Maranga, Vincent N (International Hospitality Review, 2021-01-19)Purpose The purpose of this study was to investigate restaurant clientele tipping behavior and its inspiration on foodservice empathy within two- and three-star hotels in Kisumu County, Kenya. This was with the objective ... -
A Study In to the Influence of Performance Factors on Performance Ratings: An Institutional Catering Perspective of Public Universities in Western Kenya
Were, Simon O (International Journal of Research in Tourism and Hospitality, 2017-05)Catering is an essential service, and thus subsidized to enable equitable and affordable higher education, with the KUCCPS students in focus. However, there has been an outcry from university's management, with some ... -
A Study into the Relationship between Restaurant Tipping and Food Service Tangibility in Kisumu County, Kenya
Were, Simon O; Miricho, Moses N; Maranga, Vincent N. (European Journal of Tourism, Hospitality and Recreation, 2020-12)Tipping is believed to have vast influence on restaurant food service tangibility, and thus, quality. This forms the basis of the assumption that foodservice clients are in a better position to reward and monitor the quality ... -
STUDY OF FOOD SECURITY THROUGH FOOD WASTE AND LOSS CONTROL MECHANISM IN KENYA
Were, Simon O; Maranga, N. V. (Tourism & Hospitality Reviews, 2018-01)Food waste within the hospitality’s restaurant operations contribute immensely to the global food wastes, and studies reveal that it contributes 45% of wastes through food preparation and production processes, 21% through ...