Extent of adoption of quality management systems in the hospitality and catering Industry: A study of selected establishments in Nairobi

Abstract

The aim of this research was to establish the exten t of adoption of two quality management systems in selected hospitality and catering establishments in Nairobi Kenya. Survey design was used and the target popula tion was managers in the establishments. A sample size of 12 0 was used. Purposive sampling was used to select t he managers because adoption of the systems was assume d to be a managerial responsibility. Interview sche dules and questionnaires were used to collect primary data wh ich was analyzed using descriptive statistics. From the findings majority of the respondents had knowledge about the existence of quality management systems b ut had not adopted the systems because of high costs invol ved in its implementation and lack of information. Hazard Analysis and Critical Control Point system (HACCP) was preferred than Assured Safe Catering (ASC). The establishments using Quality management systems hig hlighted the benefits of the systems that included success in production of quality products and increased profit ability. However the systems had limitations such a s demanding routine of maintenance of standards and i nvolving intense documentation. Evidently, quality management systems are relevant to the hospitality industry and need to be adopted by operators in the food handling sector