Effect of Food Wastage on Productivity in Selected Hotels - Ogalo, Peter;Peres, Okomo
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This research explores the impact of food wastage on productivity in Kabarnet Town's hotels, unveiling factors such as overproduction, poor customer turnover, and inadequate planning and storage contributing to the issue. The study, conducted through quantitative descriptive survey methods with 30 respondents, underscores the need for improved equipment and production practices to address overproduction. The findings, presented in pie charts and tables, emphasize the significant role of poor customer turnover and planning in food wastage, urging management to implement efficient utilization…mehr

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Produktbeschreibung
This research explores the impact of food wastage on productivity in Kabarnet Town's hotels, unveiling factors such as overproduction, poor customer turnover, and inadequate planning and storage contributing to the issue. The study, conducted through quantitative descriptive survey methods with 30 respondents, underscores the need for improved equipment and production practices to address overproduction. The findings, presented in pie charts and tables, emphasize the significant role of poor customer turnover and planning in food wastage, urging management to implement efficient utilization strategies. Meanwhile, in the alcohol manufacturing sector in Kabarnet, challenges such as competition, high costs, and government regulations impact growth, highlighting the necessity for continuous monitoring and adaptation for sustained business development.
Autorenporträt
Peter Ogweyo Ogalo is a highly accomplished Kenyan Hospitality and Tourism professional with a Master's in Hospitality Management. Possessing a strong educational background, which includes a Post Grad Diploma in Education and a BSc in Hospitality and Tourism Management, he also holds a certificate in Python Data Science and Machine Learning.