Zapf Chancery Publishers Africa Ltd.

Chapter Title: Appendix III: Interview Schedule for Storekeepers

Book Title: Diet of Worms

Book Subtitle: Quality of Catering in Kenyan Prisons
Book Author(s): Jacqueline Cheptepkeny Korir
Published by: Zapf Chancery Publishers Africa Ltd.. (2011)
Stable URL: https://www.jstor.org/stable/j.ctvgc61kc.16

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 The Quality of Catering in Kenyan Prisons

Appendix III

Interview Schedule for Storekeepers

This questionnaire is to collect data for purely academic purposes.

The study seeks to find out the factors affecting the quality of catering
services in selected Prisons in Kenya. All information will be treated
with strict confidence. Do not put any name or identification on this
questionnaire.

Name of Prison:___________________________

Please tick or fill in the blank spaces as appropriate

Section A: Personal information

1. Age Below 25 yrs 26-30yrs

31-40 yrs Above 40 yrs

2. Your Gender. Please tick. Male Female

3. Marital status. Married Single Windowed

Divorced Separated

4. Highest level of education attained

Form four (0-level) Form six (A-level)

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 Appendices 161

College University

Primary Non

If College or University, Specify area of

specialization_______________________________

5. Do you have any training in storekeeping? Yes No

6. Specify your job title _______________________________

7. Number of years in service

Below 5 yrs 5 - 10 yrs above 10 yrs

8. Where do you live? Employer Rented house

With parents/Relatives Other

Section B: Purchasing of food

13. Please explain the procedure for purchasing food supplies.
___________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
_______________________________________________________________________________________________________________________________________________________________________________________________________

14.Who is responsible for food purchases?___________________

15. Is the amount of food received enough to cater for all prisoners?
YES / NO

16. How do you ensure that there will be adequate food incase of
a sudden increase in prisoners?
_________________________________________________________________________________________________________________________________________________

17. How do you ensure quality of the food received?

___________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
_____________________________________________________________________________________

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162 The Quality of Catering in Kenyan Prisons

18. Do you ever run out of supplies? YES / NO

19. Please tick the food you receive in the store and the frequency.
STATEMENT Always Very Often Rarely Never
Often
A Maize 5 4 3 2 1
B Beans 5 4 3 2 1
C Soya flour 5 4 3 2 1
D Ndengu (green grams) 5 4 3 2 1
E Meat 5 4 3 2 1
F Milk 5 4 3 2 1
G Sugar 5 4 3 2 1
H Salt 5 4 3 2 1
I Vegetable oil or ghee 5 4 3 2 1
J Green Vegetables 5 4 3 2 1
K Carrots 5 4 3 2 1
L Potatoes 5 4 3 2 1
M Sweet Potatoes 5 4 3 2 1
N Maize for flour 5 4 3 2 1

20. What do you think about the type of food received in prisons?
Please tick.
STATEMENT Very Good Average Bad Very
Good Bad
A The quantity of food 5 4 3 2 1
B Appearance of the food items 5 4 3 2 1
C Colour of food items 5 4 3 2 1
D Freshness of food items 5 4 3 2 1

21. Are there special food received for preparation of special diets
to prisoners? Yes No

If yes, Specify any others _____________________________

___________________________________________________________________________

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 Appendices 163

22. What challenges do you face in purchasing food?

_________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
_________________________________________________

Section C: Storage

23. Are there any storage facilities? YES / NO

24. Please explain the procedures of storing food supplies.

_________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
____________________________________________________________________________________________________________________________

25. What problems do you encounter in the storage of food?

__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
_______________________________________________________________________________________________________________________________________________________________________________________________________

26. To what extend do you experience the following problems in

storage of food? Please rate
STATEMENT Always V. Often Often Rarely Never
A Space 1 2 3 4 5
B Temperature 1 2 3 4 5

Any other problems (Specify) ……………………………………...

Section D: Distribution of food

27. How is food distributed?

_________________________________________________________________________________________________________________________________________________________________________________________________________________________________

28. How do you measure the amount of food to be released?

______________________________________________________________________________________________________________________________________________________

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164 The Quality of Catering in Kenyan Prisons

29. How do you ensure that the food from the store is used entirely
by the prisons?
______________________________________________________________________________________________________________________________________________________

30. To what extend are the following problems encountered in

distribution of food? Please tick
STATEMENT Always V. Often Often Rarely Never

A Lackof supplies 1 2 3 4 5
B Poor/ Lowqualityof ingredients 1 2 3 4 5
C Inadequateingredients 1 2 3 4 5

Any other problems (Specify)…………………………………...

………………………………………………………………………………………………….
31. Do you think the stores department affects the quality of
food service and production? YES/NO
Please explain your answer _____________________________
______________________________________________________________________________________________________________________________________________________

32. Make recommendations on how you think storekeeping

operations can improve quality of catering services in prisons.
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 Appendices 165

Section E: Overall rating on the Level of Satisfaction on the

quality of store items in prisons
Please circle the appropriate one depending on the level of your
satisfaction with the quality of food in the store in prisons. Compared
to how satisfied I expect to be with the quality of food in prisons, I
find that I am:
5. (Very satisfied) 4. (Satisfied) 3. (Slightly satisfied)
2. (Dissatisfied) 1. (Very dissatisfied)

END OF QUESTIONNAIRE
Thanks for taking your time to fill in the questionnaire

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