CATERING PREMISE AND EQUIPMENT Notes

CATERING PREMISE AND EQUIPMENT
TOPIC 1: INTRODUCTION TO CATERING AND ACCOMMODATION PREMISES
Specific Objectives
By the end of this sub-module unit, the trainee should be able to:
a) Define relevant terms used
b) Classify catering and accommodation premises
Defining terms used in catering premises

i) Premises are land and buildings together considered as a property. This usage arose from property owners finding the word in their title
deeds.
 A building or facility, including the fenced or walled (or demarcated or segregated) space surrounding it
ii) Plant is a firm or organization
iii) Catering outlet is a place where production of food and beverages takes place and distributed to the customer.
iv) Work flow is the systematic flow of activities from start to end i.e in a chronological manner. It is also the traffic patterns employees’
form as they go about their work.
v) Building fabrics are materials used in construction of a building.
Classification of catering and accommodation premises

 There are many criteria’s for classifying catering premises namely:-
i) Classification according to priority ( i.e primary or secondary catering sector)
ii) Classification according to motive ( i.e commercial or welfare catering sector)
iii) Classification according to market ( i.e captive or non-captive or semi-captive markets-customers have choice where to eat, once
choice is made no choice but to be contented with what on offer)
 The main classification used in catering establishments falls under two categories i.e. commercial and non-commercial catering and
accommodation operations
A. Commercial Catering and accommodation Operations

1. Hotels
 They offer food, drink and accommodation. Their standards vary according to the type of hotel and type of customer that it
intends to attract. Many hotels offer additional Facilities to their guests such as office services.
2. Motels
 Are establishments sited near motorways and arterial routes
 It is characteristic of motels that customer stay only for a night or two. The motel may provide meals in a restaurant attached to
the operation and/or supply self catering facilities and reasonably priced.
3. Guests houses, bed and breakfast and farm houses
 These tend to cater for much smaller number of people than hotels, and the services they provide are likely to be somewhat
limited.
4. Holiday Camps
 Many holiday camps are only open for part of the year, usually the summer season. Their customers often stay for set periods
such as a week or a fortnight. The food is often self service or cafeteria style. The type of accommodation may range from basic
to good.
5. Public Houses
 Licensed houses and inns are all licensed to sell alcoholic beverages within the law. Very many of them also sell food and operate
restaurant within the premises. Some licensed houses also offer accommodation
6. Restaurants
 The aim of a restaurant is to sell food and drinks. Many restaurants are also licensed to sell alcoholic beverages. Some restaurants
limit their opening hours to coincide with meal times while others are open all hours. A restaurant may be a member of a chain of
restaurants owned by the same company.
7. Fast-Food Outlets
 It is common for these to have a very restricted menu, to enable the food to be dispensed quickly. If they form part of a chain,
they are likely to have the same menu and the same décor and restaurant layout as the other members of the chain. Some of them
have takeaway facilities.
8. Wine and Cocktail bars
 These tend to sell a wide range of alcoholic beverages but most of them do also provide food, although the choice may be limited.
9. Transport Catering
 Food and drink may be provided while the customer is on the move – as on trains, boats or aeroplanes – or at appropriate stopping
point such as stations, ports or airline terminals.
10. Conference Centres
 They provide the space and facilities for addressing a large number of people and/or a number of small groups of people at the
same time. Food and drink are usually provided, and many of the purpose-built centres are also able to offer residential
accommodation.
11. Clubs
 The main purpose of clubs is to provide sporting or social facilities and/or entertainments to those who have paid a membership
fee. In addition, most clubs provide drinks. Some will provide food as well, and a few provide accommodation.
12. Leisure Complexes
 As with clubs, their main aim is to offer a variety of leisure activities, but membership is not usually required. They may also
supply food and drink to their patrons
Benson Kimuyu Page 1

B. Non-commercial catering and accommodation operations
1. Hospital and welfare catering
 Hospitals have to provide food, drink and accommodation for a constantly changing range of people within a strictly controlled
budget.
2. House of residence and Hostels

 These provide accommodation for people living away from home for educational or training purposes. Food and drink may be
available, or self catering facilities may be provided
3. Education Establishments
 The schools meals service is the responsibility of the local education authority and is responsible for supplying reasonably priced
lunches in schools
4. Industrial Catering
 This sector provides food and drink to employees while at work.
Assessment Questions
a) Discuss the different types of catering premises
TOPIC 2: PREMISE’S LOCATION AND LAYOUT
Specific Objectives
 By the end of this sub-module unit, the trainee should be able to:
a) Explain factors to consider when selecting location of catering and accommodation premises
b) Explain factors to consider when planning the layout of catering and accommodation premises
c) State the legislation governing catering and accommodation premises.
d) Describe furniture fittings and equipment
Unit tasks
Unit task 1: Explaining factors in the selection of location of catering and accommodation premises
Below are the factors to consider:
i) Security
ii) Accessibility
iii) Availability of raw materials
iv) Infrastructure
v) Availability of the main services i.e. water, electricity, gas
Unit task 2: Explaining factors influencing layout of catering and accommodation premises
i) Type of establishment.
ii) Cost implications
iii) Space available
iv) Type of clientele
Unit task 3 Stating the legal aspects of catering and accommodation premises
CHAPTER 494 - Hotels and Restaurants Act

An Act of Parliament to make provision for die licensing of hotels, hotel managers, and restaurants; for the regulation of hotels and restaurants;
for the imposition of a levy for training persons to be employed in hotels and restaurants; and for matters incidental to and connected with the
foregoing
PART I—PRELIMINARY
1. This Act may be cited as the Hotels and Restaurants Act.
Interpretation
12 of 1984,Sch.
2. In this Act, unless the context otherwise requires—
"the Authority" means the Hotels and Restaurants Authority established by section 3;
"charge" means a charge made for accommodation, food or drink, or any combination thereof, in a hotel or restaurant, and a service charge
imposed in respect of the supply of the accommodation, food or drink;
"hotel" means premises on which accommodation is supplied or available for supply, with or without food or services, to five or more adult
persons at one time in exchange for money or money's worth, and includes premises known as "service flats", "service apartments", "beach
cottages", "holiday cottages", "game lodges", and "bandas"; but does not include premises on which the only accommodation supplied or
available for supply is under a lease or licence of not less than one month, unless by prior arrangement the occupier may, without penalty,
terminate that lease or licence on less than one month's notice;
"hotel licence" means a licence to keep or use any premises as a hotel;
"hotel manager's licence" means a licence to exercise overall control over the day-to-day operations of a hotel;
"licence" means a licence granted underlie provisions of section 5, and "licensed" shall be construed accordingly;
"licensee" means the holder of a hotel licence, restaurant licence or hotel manager's licence as the context may require;
"Minister" means the Minister for the time being responsible for matters connected with tourism, and Ministry" shall be construed accordingly;
"restaurant" means any premises on which is carried on the business of supplying for reward any food or drink but does not include—
(a) a bona fide works or staff canteen maintained, for the use of persons employed in any particular undertaking. by that undertaking; or
(b) any premises where food or drink is supplied only to persons who reside or board at, or work at, such premises; or
(c) any portion of a licensed hotel;
"restaurant licence" means a license to keep or use any premises as a restaurant;
"tariff order" means an order fixing maximum charges made under section 14;
"the Tribunal" means the Hotels and Restaurants Appeal Tribunal established by section 10.
PART II—THE HOTELS AND RESTAURANTS AUTHORITY
Establishment of Authority
3. (l) There is hereby established an authority, to be known as the Hotels and Restaurants Authority, which shall consist of the following
members—
(a)a chairman appointed by the Minister;
(b)not less than seven and not more than nine persons appointed by the Minister, of whom—
(i) at least one shall be appointed by reason of his knowledge of the hotel industry and international tourism;
(ii) at least one shall be appointed to represent the interests of hotel keepers;
(iii) at least one shall be appointed to represent the interests of restaurant keepers;
(iv) at least one shall be appointed to represent the interests of hotel and restaurant employees; and
(c) the Permanent Secretary of the Ministry, or a person deputed by him in writing to take his place as a member of the Authority.
(2) Before the Minister makes an appointment under this section, he shall require the person to be appointed to declare whether he has any, and
if so what, financial interest in any hotel or restaurant.
(3) It shall be the duty of. the Authority to keep under review the standards of hotels and restaurants and to advise the Minister on the
improvement and development of hotels and restaurants and on any other matters which may be
referred to it by the Minister.
(4) The Authority shall have power—

(a)to issue licences in accordance with section 5;
(b)to investigate and determine complaints in accordance with section 7;
(c)to vary, suspend and cancel licences in accordance with section 8;
(d )no person shall exercise overall control over the day-to-day operation of the restaurant, whether is the owner or the manager of the restaurant,
unless he is the holder of the restaurant licence.
(5) In the exercise of its functions under this Act, the Authority shall be guided by the consideration of promoting the well-being and
development of the hotel and restaurant industries as a whole, as well as the interests of persons using hotels and restaurants.
(6) The First Schedule shall have effect with respect to the Authority.

PART III—LICENSING
Licences required
4. (1) After the appointed day—
(a) no premises shall be used or kept as a hotel unless there is in force a valid hotel licence in respect of such hotel;
(b) no person shall exercise overall control over the day-to-day operation of a hotel, whether he is the owner or the manager of such hotel, unless
he is the holder of a hotel manager's licence;
(c) no premises shall be used or kept as a restaurant unless there is in force a valid restaurant licence in respect of such premises.
(2) In this section, "the appointed day" means such date as the Minister may, by notice in the Gazette, appoint for the purposes of this section,
and different dates may be so appointed in respect of different licences or in respect of different areas or of different classes of premises.
(3) In the event of any contravention—
(a) of paragraph(a)or(c)of subsection (1), the owner, and manager (if any) of the premises concerned;
(b) of paragraph(b)of subsection (1), the person concerned, shall be guilty of an offence and liable to a fine not exceeding ten thousand shillings
or to imprisonment for a term not exceeding twelve months or to both.
Application for, and grant of, licences

12 of 1984,Sch.
Cap.242.
5. (1) Any person desirous of obtaining a licence, or of obtaining any variation of a licence held by him, shall make application to the Authority
in such form, accompanied by such information, as may be prescribed.
(2) An application for the grant of a licence which is in continuation of an existing licence shall be made at least two months before the expiry
date of the existing licence.
(3) On receipt of an application under this section, the Authority may make such investigation or require the submission of such declaration or
further information as it may deem necessary in order to enable it to consider the application.
(4) The Authority shall not consider an application under this section for the grant of a hotel licence or a restaurant licence unless the application
is accompanied by a certificate, signed by a medical officer of health (as defined in the Public Health Act) and dated not more than three months
before the receipt by the Authority of the application, to the effect that—
(a) where food will be supplied proper provision has been made of the sanitation of the premises in respect of which the application is made, for
the storage, preparation, cooking and serving of food and drink on the premises, and for the health and comfort of persons using the premises;
and that the premises conform in all respects with the provisions of any written law relating to sanitation and public health which apply thereto.
(5) After considering an application under this section and all matters appearing relevant thereto the Authority may, subject to the succeeding
provisions of this section, grant to the applicant the licence or variation applied for or may refuse
such grant, and may attach to any licence so granted such conditions as the authority may deem expedient.
(6) The Authority shall not grant a hotel licence or a restaurant licence unless it is satisfied that—
(a) the premises in respect of which the application is made are structurally suitable for the use proposed; and
(b)either—
(i) where no tariff order has been made which is applicable to the hotel or restaurant concerned the charges are reasonable having regard to the
standards of accommodation, food and service, and to such other matters as the Authority considers relevant; or
(ii) where such a tariff order has been made the charges are not in excess of those authorized by such order
(7) The Authority shall grant a hotel manager's licence unless it is satisfied that the applicant is not a fit and proper person to manage a hotel,
proper
(8) Any person who makes or causes to be made either orally or in writing, any declaration or representation which he knows or has reason to
believe to be false for the purpose of obtaining a licence or the variation of a licence shall be guilty of an offence and liable to imprisonment for
a term not exceeding six months, or to a fine not exceeding five thousand shillings or both.
Provisions concerning licences
14 of 1974,Sch.
6.(1) Every licence shall expire on 31st December of the year in respect of which it is issued.
(2) A hotel licence or restaurant licence shall state the precise name, location and extent of the premises to which it relates, shall be endorsed
with every condition imposed by the Authority, and shall be displayed prominently on such premises in a part thereof to which public have
access, and where a licence is not so displayed the holder thereof shall be guilty of an offence.
(3) Where hotels have been classified by regulations under section 29, a hotel manager's licence shall state the class of hotel which the licensee is
licensed to manage.
(4) A licence shall not be capable of being transferred from the licensee to any other person, and any person who attests or purports to transfer a
licence shall be guilty of an offence.
(5) On the cancellation of a licence, the Authority shall forthwith notify the licensee thereof and the licensee shall, within fourteen days of the
receipt by him of the notification, surrender his licence to the Authority, and if without reasonable cause he fails to do so he shall be guilty of an
offence.
(6) A person guilty of an offence under subsection (2), (4) or (5) shall be liable to a fine not exceeding two thousand shillings or to imprisonment
for a term not exceeding two months or to both.
Complaints
7. (1) Any person who is dissatisfied with the manner in which a hotel or restaurant is conducted may make a written complaint in that behalf to
the Authority:

Provided that no such complaint shall be accepted by the Authority unless it is made within twenty-eight days after the matter complained of
first came to the notice of the complainant.
(2) Upon receipt of a complaint under this section, the Authority—
(a)if it is satisfied that the complaint is frivolous, vexatious or merely trivial, shall reject the complaint summarily; or
(b)otherwise shall investigate and determine the same.
(3) In any investigation under this section—
(a)the Authority shall inform the licensee concerned of the nature of the complaint and afford him the opportunity of being heard in person;
(b)the Authority may act on general evidence or information relating to the manner in which the business of the licensee is conducted, and shall
not be confined to receiving and considering only evidence admissible in a court of law;
(c)the chairman or other person presiding shall have power to administer oaths;
(d)the chairman may, by notice under his hand, summon any person to attend and give evidence and to produce any relevant document.
(4) Any person who, after payment or tender to him of his reasonable expenses, without reasonable excuse fails, when summoned by the
Authority, to attend and give evidence or to attend and produce any document which he is required to produce shall be guilty of an offence and
liable to a fine not exceeding five thousand shillings or to imprisonment for a term not exceeding six months or to both.
(5) Where, as a result of a complaint made against a licensee the Authority finds after investigation that the complaint is frivolous or vexatious,
the Authority may order the person making the complaint to pay to the Authority or the licensee such sum as the Authority considers equitable in
relation to expenses incurred and attributable to the complaint, and any sum so ordered shall be recoverable as a civil debt.
Authority may require licensee to remedy matters and may suspend or cancel license for default.
8.(1) Where it appears to the Authority that—
(a)the holder of a hotel manager's licence has ceased to be a fit and proper person to manage a hotel; or
(b)a hotel or restaurant is being conducted in an unclean or unsanitary manner; or
(c)a hotel or restaurant is not being conducted in an efficient manner; or
(d)a hotel or restaurant is being so conducted as to constitute a nuisance or annoyance to persons in the neighbourhood or in an improper
manner; or
(e)the food served in a hotel or restaurant is not properly prepared, cooked or served; or
(f)any condition specified in subsection (6),or attached to a licence under subsection (5), of section 5 is not being, or has ceased to be complied
with; or
(g)any notice given under section 23 is not being complied with, the Authority, after giving the licensee the opportunity of being heard, may give
notice in writing to the licensee concerned specifying the matters which it considers require to be remedied, and requiring him to remedy them to
its satisfaction before a specified date.
(2) If a licensee fails to comply with the requirements of a notice given to him under subsection 1), the Authority may without prejudice to any
liability on the part of the licensee to be prosecuted for an offence under this Act, call upon the licensee to show cause why his licence should not
be suspended, varied or cancelled, and thereafter, if the licensee fails to show good cause, the Authority may suspend, vary or cancel the licence.
(3) Where an employee of a licensee has his employment prematurely terminated by reason of a requirement made under this section, no action
shall lie in any court against the Authority in respect of the termination.
Appeals
9.(1) Any person who is aggrieved by—
(a)the refusal of the Authority to grant or vary a licence; or
(b)the attaching of any condition to a licence; or
(c)the variation, suspension or cancellation of a licence, may, within fourteen days of the notification of the act complained of being received by
him, appeal in writing to the Tribunal, whose decision shall be final.
(2) Where the Authority has suspended, varied or cancelled a licence, the suspension, variation or cancellation shall not have effect until the end
of the time within which an appeal may be made to the Tribunal or, if an appeal has
been made, until the appeal has been heard and determined.
(3) Where a person's application for a licence or for the variation of a licence is refused, or where a person's licence is suspended, varied or
cancelled, or a person is aggrieved by the decision of the Authority, that person may in writing require the Authority to give the reasons for its
decision, and the Authority shall give its reasons in writing accordingly.
Appeal Tribunal
10. (1) There is hereby established an appeal tribunal, to be known as the Hotels and Restaurants
Appeal Tribunal, which shall consider and determine appeals under section 9.
(2) The Tribunal shall consist of—

(a)a chairman appointed by the Minister; and
(b)not less than two and not more than four other members appointed by the Minister.
(3) A person shall not be qualified to be appointed a member of the Tribunal if he is a member of the Authority.
(4) There shall be an assessor to the Tribunal, who shall be an advocate of not less than five years' standing, appointed by the Tribunal with the
approval of the Minister, and the assessor, when the Tribunal so requires, shall attend the proceedings of the Tribunal and advise it on questions
of law.
(5) For the purposes of the hearing and determination of appeals by the Tribunal—
(a)the chairman or other person presiding may administer oaths;
(b)the chairman may, by notice under his hand, summon any person to attend and give evidence and to produce any relevant document.

(6) The costs of an appeal shall be in the discretion of the Tribunal, which may make such order as to costs as appear to it just; and any such
costs shall be recoverable as a civil debt.
(7) Any person who, after payment or tender to him of his reasonable expenses, without reasonable excuse fails, when summoned by the
Tribunal, to attend and give evidence or to attend and produce any document which he is required to produce shall be guilty of an offence and
liable to a fine not exceeding five thousand shillings or to imprisonment for a term not exceeding six months or to both.
(8) The Second Schedule shall have effect with respect to the Tribunal.
PART IV—DUTIES, LIABILITIES AND PRIVILEGES OF HOTEL KEEPERS
Register and book to be kept by licensee
11.(1) Every holder of a hotel licence shall keep a register in his hotel and shall enter or cause to be entered in the register the name and address
of every guest who stays at the hotel and such other particulars as may be prescribed.
(2) Every holder of a hotel licence shall enter or cause to be entered regularly in a book kept for the purpose all such particulars (other than
particulars prescribed in respect of the register required by subsection (1) to be kept) as may be prescribed.
(3) Any person who fails to comply with this section, or who makes or causes or permits to be made in any register or book required by this
section to be kept any entry which he knows or has reason to believe to be false, shall be guilty of an offence and liable to a fine not exceeding
five thousand shillings or to imprisonment for a term not exceeding six months or to both.
Liability to guests
12.(1) The liability of an innkeeper at common law shall be subject to the modifications hereinafter contained in this section.
(2) Without prejudice to any other liability incurred by him with respect thereto, the holder of a hotel licence shall not be liable to make good to
a guest any loss of or damage to property brought to the hotel except where—
(a)at the time the loss or damage occurred, sleeping accommodation at the hotel had been
engaged for the guest; and
(b)the loss or damage occurred between the midnight immediately preceding and the midnight immediately following a period during which the
guest was entitled to use the accommodation so engaged.
(3) Without prejudice to any other liability or right of his with respect thereto, the holder of a hotel licence shall not be liable to make good to a
guest any loss of or damage to nor shall he have any lien upon, any vehicle, or any property left in a vehicle, or any live animal or its harness or
other equipment.
(4) Where the holder of a hotel licence is liable in the circumstances described in paragraphs (a) and (b) of sub-section (2) to make good any loss
of or damage to property brought to the hotel, then, subject to section 13, his liability to any one guest shall not exceed five hundred shillings in
respect of any one article or one thousand shillings in the aggregate, except where—
(a)the property was stolen, lost or damaged through the default, neglect or wilful act of the licensee or a person in his employ; or
(b)the property was deposited by or on behalf of the guest expressly for safe custody with the licensee or a person in his employ authorized, or
appearing to be authorized, for the purpose and, if so required by the licensee or the person in his employ, in a container fastened or sealed by the
depositor; or
(c)at the time after the guest had arrived at the hotel, after the property in question was offered for deposit as aforesaid and the licensee or a
person in his employ refused to receive it, or the guest or some other guest acting on his behalf wished so to offer the property in question but,
through the default of the licensee or a person in his employ, was unable to do so.
(5) Every holder of a hotel licence shall cause a notice in the form in the Third Schedule, printed in plain type in Kiswahili, English, French,
German, Italian and any other language which may be prescribed, to be displayed prominently at a place where it can conveniently be read by
the guests at or near the hotel reception office or desk or where there is no reception office or desk, at or near the main entrance of the hotel; and
he shall be entitled to the benefit of this section in respect of property brought to his hotel only while such notice is so displayed.
Right of sale
13.(1) The holder of a hotel licence shall, in addition to the ordinary lien of an innkeeper at common law have the right absolutely to sell by
public auction any property deposited or left with him or in his hotel or in any premises appurtenant or belonging to the hotel, where the person
depositing or leaving the property is or becomes indebted to him for accommodation, food or drink at the hotel:
Provided that—
(i) no such sale shall be made until after the property has been for a period of six weeks in his charge or custody or in or upon his premises,
without the debt
having been paid or satisfied;
(ii) the debt for the payment of which a sale is made under this section shall not be any other or greater debt than the debt for which the property
could have been retained by the holder of a hotel licence under his lien at common law as an innkeeper; and
(iii) at least one month before the sale is effected, the holder of a hotel licence shall cause to be inserted in a national newspaper an
advertisement giving
notice of the intended sale and a short description of the property intended to be sold, together with the name (if known) of the owner or person
who
deposited or left it, and if the address of such owner or person is known to him he shall send a copy of the notice to such owner or person.
(2) The holder of a hotel licence shall, out of the proceeds of the sale of any property sold pursuant to subsection (1), after retaining the amount
of his debt and the costs and expenses of the sale, pay on demand to the person who
deposited or left the property any surplus money remaining thereafter.
PART V—REGULATION OF PRICES
Minister may impose tariff

12 of 1984, Sch.
14.(1) The Minister may at any time carry out a review of the charges made by hotels or restaurants in any area, and as a result of such a review
he may, after giving not less than one month's notice in the Gazette of his intention to do so, by order, fix minimum or maximum charges which
may be made by any hotel or restaurant, in that area.

(2) An order under subsection (1) may—
(a)either specify the charges themselves or prescribe the method by which they are to be calculated;
(b)be made applicable to specified hotels or restaurants or to hotels or restaurants of a specified class.
(3) Where any charge is made in a hotel or restaurant which exceeds the maximum charge or which is below the minimum charge fixed by a
tariff order relevant to that hotel or restaurant, the holder of the restaurant licence or, as the case may be, the manager of the hotel shall be guilty
of an offence and liable to a fine not exceeding one thousand shillings or to imprisonment for a term not exceeding one month or to both, or in
the case of a second or subsequent offence to a fine not exceeding five thousand shillings or to imprisonment for a term not exceeding six
months or to both.
PART VI—CATERING TRAINING AND TOURISM DEVELOPMENT LEVY

Interpretation
15. In this Part—
"the Fund" means the training and tourism development levy fund established by section 17;
"levy" means a catering training and tourism development levy imposed by an order under section 16, and "levy order" means that order;
"the Trustees" means the Catering Tourism Development Levy Trustees established by section 18.
Training levy
15 of 2003, s. 55.
16.(1) The Minister may, by order, require payment by the owners of hotels and restaurants of a catering training levy.
(2) A levy order may provide for the amendment of any previous levy order and may make different provisions in relation to hotels and
restaurants and in relation to different classes of hotels or restaurants.
(3) A levy order may contain provisions as to the evidence by which a person's liability to the levy, or his discharge of that liability, may be
established, and as to the time at which any amount payable by any person by way of the levy shall become due.
(4) All moneys received in respect of the levy shall be paid into the Fund and, if not paid on or before the date prescribed by the levy order, the
money and any sum payable under subsection (5) shall be a civil debt recoverable summarily by the Trustees.
(5) If any person fails to pay any amount payable by him by way of the levy on or before the date prescribed by the levy order, such person shall
be liable to a penalty of five thousand shillings and thereafter to an additional penalty of three per centum of the amount of the levy due, for each
month or part thereof during which the amount due remains unpaid.
(6) Any person who fails to comply with any provision of a levy order shall be guilty of an
offence, and liable to a fine not exceeding twenty thousand shillings, or to imprisonment for a period not exceeding twelve months or to both.
Training levy fund
17.(1) There is hereby established a training and tourism development levy fund which shall be vested in the Trustees and into which shall be
paid—
(a)all proceeds of the levy;

(b)any moneys derived from the sale of surplus assets of the Trustees;
(c)all moneys, from any other source, provided for or donated or lent to the Trustees.
(2) Any moneys in the Fund not immediately required for the purposes of the Trustees may be placed on deposit at a bank or invested by the
Trustees in any securities in which trustees may, for the time being, by law invest or in any other securities approved for the purpose by the
Treasury.
Establishment of Trustees Cap. 494
18. (1) There is hereby established a body of trustees, to be known as the Catering and Tourism Develop Levy Trustees, which shall consist of
six persons appointed by the Minister who shall nominate one of such persons as the chairman of the Trustees.
(2) The Catering and Tourism Development Levy Trustees shall, by that name, be a body corporate having perpetual succession and a common
seal, and may, in its corporate name sue and be sued, and, for the purposes of its functions, may purchase or otherwise acquire, hold, manage and
dispose of property, movable or immovable, and may enter into such contracts as the Trustees may deem necessary or expedient.
(3) Subject to subsection (4), a trustee shall hold office for such period, not exceeding five years, as the Minister may specify in his appointment
and at the expiration of such period shall be eligible for reappointment.
(4) The office of a trustee shall become vacant—

(a)if he resigns his office by notice in writing addressed to the Minister;
(b)if he dies;
(c)if he is adjudicated bankrupt;
(d)if he is made the subject of a reception order under Part VI of the Mental Treatment Act;
(e)if he is sentenced to a term of imprisonment by any court; or
(f)if the Minister is satisfied that the trustee is physically incapable of fulfilling, or by reason of misconduct is unsuitable to exercise, the
functions of his office
and terminates the appointment of the trustee.

Functions of Trustees
19. (1) The functions of the Trustees shall be-
(a) to control and administer the Fund;
(b) to establish, equip and control such establishments for the training of persons for employment in hotels and restaurants as the Minister may
approve;
(c) establishment nd develop national standards for testing the skills required by the tourism industry;
(d) Make such payments out of the Fund as may be necessary to enable the Kenya Tourist Board promote Kenya as a tourist destination both
locally and internationally
Procedure of Trustees
20. (1) The Trustees may meet together for the despatch of their business and otherwise regulate their meetings as they may think fit.
(2) The quorum necessary for the transaction of the business of the Trustees shall be four.
(3) If the chairman of the Trustees is absent from any meeting the trustees present at the meeting shall elect one of their number to preside
thereat, and the chairman or person so presiding shall have a casting in addition to his deliberative vote.
(4) Any document, other than one required by law to be under seal, may be signified under the hand of one of the Trustees.
Appointment of agents
15 of 2003, s. 56.
20A.(1) The Trustees may, by written notice addressed to any person-

(a) appoint such person to be the agent of a licensee for the purposes of the collection and
recovery of the levy due from such licensee; and
(b) specify the amount of levy to be collected and recovered by such agent.
(2) An agent shall pay the levy specified in his appointment notice out of any moneys which may, at any time during the twelve months
following the date of the notice, be held by him for, or due from him to the licensee.
(3) Where a person appointed under subsection (2) claims to be, or to have become unable to comply with subsection (2) by reason of the lack of
moneys held by or due from him, he shall, as soon as may be practicable, notify the trustees accordingly in writing setting out fully the reasons
for his inability so to comply and the Trustees may-
(a) accept the notification and cancel or amend the appointment notice accordingly; or
(b) if they are not satisfied with the reasons, reject the notification in writing.
(4) Unless and until a notification is given by an agent under subsection (3)-
(a) sufficient money for the payment of the levy specified in his appointment notice shall be presumed to be held by him for, or due from him to,
the licensee; and
(b) in any proceedings for the collection or recovery of that levy, he shall be estopped from asserting the lack of those moneys.
(5) For the purposes of this section, the Trustees may, by notice in writing, at any time require any person to furnish them within a reasonable
time, not being less than thirty days from the date of service of the notice, with a return showing any moneys which may be held by that person
for, or due from him to, a licensee from whom a levy is due.
(6) A person who has paid the levy under this section shall, for all purposes, be deemed to have acted with the authority of the licensee, and shall
be indemnified in respect of that payment against all proceedings, civil or criminal, and all process, judicial or extrajudicial, notwithstanding any
provisions to the contrary in any written law, contract or agreement.
(7) Any person who, without lawful cause or excuse-
(a) fails to comply within thirty days, with a notice given by the Trustees under this section; or
(b) discharges any liability to a licensee in disregard of such notice;
shall be guilty of an offence and liable to a fine not exceeding five thousand shillings or to imprisonment for a term not exceeding six months, or
to both, and shall, in addition, be liable to pay to the Trustees the amount of any liability discharged.
Trustees may refrain from recovering levy in certain cases
15 of 2003, s. 56.

20B.(1) Notwithstanding the provisions of this Act, in any case where the Trustees are of the opinion that they should refrain from recovering
levy from any licensee by reason of impossibility, or undue difficulty or expense of the recovery of the levy, the Trustees may refrain from
recovering the levy in question and thereupon liability to the levy shall be deemed to be extinguished or abandoned.
(2) Where the Trustees have decided to refrain from recovery of the levy under subsection (1), they shall report that decision in writing to the
Minister within three months next following the decision.
(3) Where a case has been referred to the Minister, and where he considers it appropriate, he may, in writing, direct the Trustees to-
(a) take such action under this section as the Minister may deem fit; or
(b) obtain the direction of the court upon the case.
Accounts
Cap.412
21. (1) The Trustees shall cause to be kept all proper books of account and other books and records in relation to the Fund and to all their
undertakings, activities and property, and shall, within a period of four months after the
end of the financial year, cause to be prepared—
(a)a balance sheet showing in detail the assets and liabilities of the Fund as at the end of that financial year;
(b)such other statements of account as may be necessary to indicate the financial status of the Trustees as at the end of that year.
(2) The accounts of the Trustees shall be examined audited and reported upon annually by the and Auditor- General (Corporations).
Cap. 237 not to apply
22.Notwithstanding anything contained in the Industrial Training Act no training committee shall be set up in relation to training in, and no
training levy order shall be made in respect of, hotels and restaurants under that Act.

PART VII—SUPPLEMENTARY
Centralized booking
23(1) The Minister may, by notice in the Gazette, direct that the manager of any hotel shall not receive any guest therein except with the written
authority of the Minister or such person, officer or bureau, as the Minister may designate for the purpose.
(2) A notice under subsection (1) may be given with regard to a particular hotel, or to a particular class of hotel or to hotels within a specified
area.
Temporary licence where licence refused or cancelled

24. Where the holder of a hotel licence or restaurant licence has such licence cancelled, or has his application for a renewal of such licence (to
take effect upon the expiration of such licence) refused, he shall be entitled, on payment of a proportionate part of the prescribed fee, to be
granted a licence of the kind cancelled or refused for such period, not exceeding six months, as the Authority considers adequate to enable the
business to be wound up or disposed of.
Power to enter and inspect premises
25.(1) Any person authorized in writing by the Authority for the purpose, may, at all reasonable times—
(a)enter without warrant any premises on which he has reasonable ground for believing that a hotel business or restaurant business is being
carried on, to see whether this Act and any other written law is being complied with, and—
(i) examine and take copies of any register, book, account or document found on the premises relating to or appearing to relate to any hotel or
restaurant;
(ii) take possession of any register, book, account or document found on those premises which he has reasonable grounds for suspecting to be or
to contain evidence of an offence under this Act or any other written law;
(b)require any person who appears to be carrying on or employed in any hotel business or restaurant business on those premises to render such
explanation and give such information relating to that business as he may reasonably require in the performance of his duties;
(c)require any person who appears to be carrying on any hotel business or restaurant business on those premises by notice in writing to that
person introduce to him, at a particular time and place, of the registers, books, accounts and documents relating or appearing to relate to that
business:
Provided that nothing in this subsection shall authorize entry into any bedroom in a hotel without the prior permission of its current occupier.
(2) Any person who—
(a)resists, hinders or obstructs any person acting in pursuance of subsection (1); or
(b)fails to comply fully and truthfully with a requirement made of him under the said subsection,
shall be guilty of an offence and liable to imprisonment for a term not exceeding six months or to a fine not exceeding five thousand shillings or
to both.
Liability of licensee for acts of agents and servants
26. Any licensing who employs any agent, clerk, servant or shall be answerable for the acts and
omissions of the agent, clerk, servant or other person in so far as such acts or omissions concern the business of the licensee; and if the agent,
clerk, servant or other person commits any act or makes any omission which is an offence under this Act, or which will be an offence if
committed or made by such licensee, the licensee and his agent, clerk, servant or other person shall be jointly and severally guilty of the offence
and liable to the penalties provided by this Act:
Provided that it shall be a defence for the licensee to prove he did not know and could not reasonably be expected to know that the act or
omission was taking or was to take place and that he took all reasonable steps to ensure that the relevant provisions of this Act were being
compiled with.
Finance
27.(1) The Minister may, out of moneys provided by Parliament, and with the consent of the Treasury—
(a)pay to the Authority and the Tribunal such sums of money as may be necessary to enable those bodies to discharge their functions under this
Act;
(b)pay to the members of the Authority and the Tribunal (other than a member who is a public officer in receipt of a salary) remuneration and
traveling and other allowances;
(c)make such other payments as may be necessary to give effect to this Act.
(2)All moneys received or recovered under this Act by or on behalf of the Authority or the Tribunal shall be paid into the Consolidated Fund.
Premises to be excluded 13 of 1978, Sch.
28.(1) This Act shall not apply to any premises of a class specified in the Fourth Schedule or any person managing those premises.
(2) The Minister may, from time to time, review the operation of this Act in relation to its operation to hotels and restaurants and, for the purpose
of including or excluding any class of hotel or restaurant from the provisions of this Act, may, by notice in the Gazette, amend the Fourth
Schedule.
Regulations
29.(1) The Minister may make regulations generally for the better carrying out of the provisions and purposes of this Act.
(2) Without prejudice to the generality of subsection (1), regulations under this section may—
(a)make provision for the classification of hotels and restaurants and the standards appropriate to each class;
(b)prescribe the minimum size of rooms in hotels or in particular classes of hotels either absolutely or in relation to the number of persons
permitted to be
accommodated in those rooms;
(c)prescribe the duties and obligations of licensees in relation to the carrying on or management of hotel businesses or restaurant businesses,
whether generally or in respect of any class of hotel or restaurant;
(d)provide for the display of tariffs in hotels or restaurants showing particulars of the maximum charges to be made therein, and for the
languages in which the tariffs are to be expressed;
(e)provide for returns to be submitted to the Authority by hotels and restaurants including returns relating to business accepted by hotels from or
in respect of persons resident outside Kenya;
(f)prescribe the procedure to be followed by the Authority in the performance of its functions under this Act;
(g)prescribe the procedure to be followed on appeals under this Act;

(h)make provision for requiring persons to supply information relevant to the provisions of this Act or the regulations:
(i)prescribe the forms to be used under this Act and the fees to be paid for things to be done under this Act or the regulations;
(j)prescribe anything which under this Act is to be prescribed.
Application of written laws.
Cap.495.
L.N.11/1964 (Kenya Gazette Supp.88 of 1964). L.N. 8/1964 (Kenya Gazette Supp.97 of 1964). No. 10 of 1964 (Kenya Gazette Supp. 132 of
1964). L.N.19/1964 (Kenya Gazette Supp.126 of 1964). L.N. 9/1964 (Kenya Gazette Supp.129 of 1964).
30.The following written laws and all subsidiary legislation made thereunder shall not apply to any premises governed by this Act, that is to say
—
(a)the Innkeepers Liability Act, 1863, of the United Kingdom;
(b)the Innkeepers Act, 1878, of the United Kingdom;
(c)the Hotels (Nairobi Area) Act (both in relation to the Nairobi Area and in relation to all other areas);
(d)the Nyanza Province (Amendment of Laws) (Hotels Act and Regulations) Order, 1964;
(e)the Coast Province (Amendment of Laws) (Hotels Act and Regulations) Order, 1964;
(f)the Hotels Enactment of the Central Province;
(g)the Rift Valley Province (Amendment of Laws) (Hotels Act and Regulations) Order, 1964;
(h)the Eastern Province (Amendment of Laws) (Hotels Act and Regulations) Order, 1964;
FIRST SCHEDULE (s. 3 (6))

THE HOTELS AND CATERING AUTHORITY
1. (1) The chairman and other members of the Authority who are appointed by the Minister shall hold office for such period not exceeding three
years as may be specified in their instruments of appointment, and shall be eligible for reappointment.
(2) The chairman and any other member appointed by the Minister may at any time resign his office by notice in writing addressed to the
Minister.
(3) The Minister may cancel the appointment of the chairman or any other member appointed by the Minister on the ground of his infirmity,
incapacity or misbehaviour, or if he is absent from two consecutive meetings of the Authority without the leave of the authority.
2. (1) Meetings of the Authority shall be convened by the chairman at such times and places as the chairman determines, but not less than four
times in a year.
(2) The chairman may at any time, and shall at the request in writing of not less than three members, convene a special meeting of the Authority.
(3) A notice convening a special meeting of the Authority shall state the purposes for which the special meeting is convened.
3. (1) If the chairman is absent from a meeting of the Authority, the members present shall choose one of their number to preside at that meeting.
(2) At every meeting of the Authority, the chairman or other member presiding shall have a casting as well as a deliberative vote.
(3) The quorum for a meeting of the Authority shall be six members.
(4) Save as otherwise expressly provided, all orders, directions and decisions of the Authority shall be made, given and notified under the hand
of the chairman or other person presiding, or, if thereto authorized by the Authority, under the hand of a member or the secretary.
(5) The Authority may authorize the chairman to exercise on its behalf, at any time when it is not meeting, such of its powers as it may from time
to time specify:
Provided that the exercise of such powers shall, to the extent required by the Authority, be reported by the chairman without unreasonable delay
to a meeting of the authority.
(6) Minutes of the proceedings of every meeting of the Authority shall be regularly entered by the secretary in a minute book, and the book shall
be kept so as to show proper tabulated details of the business conducted or transacted at each meeting.
(7) Subject to this Act and to any general or special directions of the Minister, the Authority shall regulate its procedure as it considers proper.
4. A member shall not at a meeting of the Authority take part
in the discussion of or vote upon—
(a) an application by a person who is related to that member within the third degree of affinity or consanguinity;
(b) an application by a person who is a debtor or creditor of that member or in whose business that member has a financial interest.
5. The Minister shall appoint a public officer to act as secretary of the Authority, and may appoint such other public officers to act as staff of the
Authority as he may consider necessary.
SECOND SCHEDULE (s. 10(8)

THE HOTELS AND RESTAURANTS APPEAL TRIBUNAL
1. (1) Each member of the Tribunal shall hold office for such period not exceeding three years as may be specified in his instrument of
appointment, and shall be eligible for reappointment.
(2) A member of the Tribunal may at any time resign his office by notice in writing addressed to the Minister.
(3) The Minister may cancel the appointment of a member of the Tribunal on the ground of his infirmity, incapacity or misbehaviour, or if he is
absent from three consecutive meetings of the Tribunal without the leave of the Tribunal.
2. Meetings of the Tribunal shall be convened by the chairman as occasion requires the Tribunal shall regulate its procedure as it considers
proper.
4. A member shall not at a meeting of the Tribunal take part in the discussion of or vote upon—
(a) an application by a person who is related to that member within the third degree of affinity or consanguinity;
(b) an application by a person who is a debtor or creditor of that member or in whose business that member has a financial interest.
5. The Minister shall appoint a public officer to act as secretary of the Tribunal, and may appoint such other public officers to act as taff of the
Tribunal as he may consider necessary
THIRD SCHEDULE (s. 12(5))

NOTICE
THE HOTELS AND RESTAURANTS ACT
(Cap. 494)
LOSS OF OR DAMAGE TO GUESTS' PROPERTY
Under the Hotels and Restaurants Act, the owner of a hotel may in certain circumstances be liable to make good any loss of or damage to a
guest's property, even though it is not due to any fault at his or of his staff.

This liability however—
(a)extends only to the property of guests who have engaged sleeping accommodation at the hotel;
(b)is .limited to five hundred shiMin'BS for any article and a total of one thousand shillings in the case of any one finest, except in the ca'se of
.property which has .been deposited or offered for deposit, for safe custody;
(c)does not cover motor cars or other vehicles of any kind or any property left in them, or live animals.
This notice does not constitute an admission that liability under
the Act attaches to the proprietor of this hotel in any particular case.
FOURTH SCHEDULE
(s. 28)
PREMISES EXCLUDED
1.Any premises run by the Government , a local authority, a Charitable institution or religious
organization or an Nation or a religious institution
2.Any premises run by a society, members club, institution or other organization and used exclusively by and for the benefit of the members of
that society, club, institution or other organization which does not provide for daily membership.
3.Any hote1 at which the maximum total charge per night including provision of accommodation, breakfast or any other mea or service, is less
than forty shillings per person.
4. Any restaurant at which the gross receipts derived from all sales amount to less than £12-000 per annum- or- in the case of a restaurant that
has not previously traded, less than an average of Sh. 20,000 per month for the first three months of trading.
5. For the purposes of paragraph 4 gross receipts sales shall be determined-by reference to the accounts kept by the restaurant for the period of
months- or three months- as the case may be ending at the end of the month immediately before a lawful request under section 25(1) for their
production, and by reference to such other information lawfully required under section as the authority may deem fit
Provided that nothing in this paragraph shall prevent the Authority from disputing those accounts or other information or calling evidence, in the
course of proceedings for an offence under this Act, tending to disprove such accounts or information
TOPIC 3: BUILDING FABRICS
Specific Objectives
By the end of this sub-module unit the trainee should be able to:
a) Define terms
b) State the main components of a building
c) Discus the functions of a given component of a building fabric
d) Explain suitable surface finishes of a catering and accommodation premises
Introduction
 Building fabrics are materials used in construction of a building
 The building fabric is a critical component of any building, since it both protects the building occupants and plays a major role in
regulating the indoor environment.
 Consisting of the building's roof, floor slabs, walls, windows, and doors, the fabric controls the flow of energy between the interior and
exterior of the building.
 The building fabric must balance requirements for ventilation and daylight while providing thermal and moisture protection appropriate
to the climatic conditions of the site.
 Fabric design is a major factor in determining the amount of energy a building will use in its operation. Also, the overall environmental
life-cycle impacts and energy costs associated with the production and transportation of different envelope materials vary greatly.
 Cement, bricks and tiles are the main building materials used in the construction of buildings.

 Today, increase in the demand for various building materials have led to many building material manufacturing companies. Many new
building materials are environmental hazards, which have become a big concern to all.
 Traditionally, the basic types of building materials used for construction were mud, stone and brush. Mud was used for filling the spaces
between bricks and acted as a concrete and insulation. Centuries ago, houses were made entirely of dirt and clay. This was followed by
the use of rocks (mainly granite) as building material. Brush structures were commonly seen in tropical areas and were made entirely
from plant parts such as branches, bark, twigs and leaves.
 Stones and bricks were also common in construction. Different types of bricks have been and are still used for masonry. This includes
specially shaped bricks for joints, striking and tooling, as well as glazed or rubbed bricks for decorative purposes.
 Thatch is one of the oldest types of building material used for roofing. Another generic building material is wood. Because of the diverse
character of different types of wood, it can be used for any type of structure in most climates. Even though wood structures were very
common in earlier times, they disappeared with the approach of concrete structures.
 Concrete is a composite building material comprised of aggregate and a binder (cement). Concrete finds good use in all types of building
construction. Fly ash is a major ingredient in the concrete mix because of its lightweight and high thermal insulation.
 More recently, new types of building materials are being used. These include metals (for the structural framework of larger buildings),
plastics, asbestos and fabrics. Tar-based waterproof materials, paper linoleum, polyvinyl chloride clay and solvent coatings for inner wall
are other building materials.
Components of a building
i) The foundation.
 The foundation is the inferior or bottom part of a building that penetrates the terrain it is on; this carries the weight of the building
and supports it.
 A foundation is necessary to evenly distribute the entire building load on the soil in such a manner that no damaging settlements take
place.
 The type of foundation a construction has depends on the characteristics of the ground and of the type of building it will be. i.e the
foundations need to be constructed on good/solid ground.
ii) Plinth
 A plinth is normally constructed just above the ground level and immediately after the foundation.
 It raises the floor above the ground level and herewith prevents surface water from entering the building.
iii) Damp proof course (DPC)
 Damp proof course is a layer of water proofing material such as asphalt or waterproof cement. Walls are constructed above the damp
proof course.
 Damp proof course prevents surface water from rising into the walls.
 Dampness reduces the strength of the walls and creates unhealthy living conditions. Also it affects the paint and plaster and
increasing the cost of maintenance.
 Damp proofing layer is not required where a plinth beam is constructed, because the plinth beam already performs like a DPC.
iv) Plinth beam
 A plinth beam is constructed depending upon the type of the structure of the building and nature of the soil. It provides additional
stability in regard to settlements of the building and earthquake damages.

 It consist of the horizontal elements that rest over the floor. The beams lean their weight over the pillars and are often times made out
of metal or wood.
v) Floor
 This is the surface on which we do most of our activities. Floorings is laid over the filling of the plinth and on subsequent floors.
 Flooring can be done with different materials, but care must be given that the ground below the floor is well compacted. Flooring is
done to prevent dampness from rising to the top and to have a firm platform that can be kept hygienic and clean.
vi) Walls
 Walls are the vertical elements on which the roof finally rests.
 The walls of a building or house receive the weight of the different ceilings and floors and pass this weight over to the foundation.
 They can be made of different materials like bricks, stones, mud, concrete blocks, lateritic blocks etc. If the walls are very long,
columns can be provided to carry the roof.
 Walls provide privacy and enclosure. Walls also provide security and protection against natural elements such as wind, rain and
sunshine.
 Openings are to be provided in wall for access and ventilation.
vii) The pillars.

 The pillars of a building are used to substitute the walls in the transmission of the load of the concrete and steel ceiling. The pillars
absorb the weight of the support beams and transmit the vertical ones to the foundation.
viii) Openings
 Openings are normally provided in the walls as door, windows and ventilators.
 Doors provide access; windows and ventilators provide light and ventilation.
 Lintels are constructed just above the openings. It is normally a stone slab or a concrete slab.Lintels are constructed to hold up the
walls above the openings. In earthquake prone areas a continuous lintel beam is provided all over the walls.
 Sill is the part of the wall that is just below the window.
ix) Stairs
 A stair is a sequence of steps and it is provided to afford the means of ascent and descent between the floors and landings.
 The apartment or room of a building in which stair is located is called staircase. The space or opening occupied by the stair is called a
stairway.
 There are different kind of stairs are used in buildings, like RCC stair, wooden stair, metal stair, brick stair etc.
x) Roof
 The roof provides protection for the building and the people living in it. The roof rests on the walls and requires proper anchoring so
that wind and other mechanical impact cannot destroy it. A roof can have different shapes but it is always either flat or sloping.
 Roof is typically made of RCC, stone slab, tiles etc.
xi) Surfaces / Finishes
 External finishes are the outer most layer of protection, which protect the structure from weathering. Internal finishes are the layers given
on internal faces. They give durability and pleasing appearance to the inside.
xii) The ceiling
 It will be necessary to distinguish the revetment and the frame. The frame will be the one that supports the loads that affect the
ceiling and which will lay weight on the walls and pillars.
Function of a building fabrics component

 Ventilation
 Lighting
 Air conditioning
 Fume extraction
 Support
 Comfort
 Privacy
 Portioning

Surface finishes of a catering and accommodation premises
a) Hard floor finishes
i) Granolithic is a concrete product, composed of cement and fine aggregatemortar, the aggregate being granite chippings, which
will give the hard wearing surface finish. It will be laid with screed, which is finished by hand trowelling(the traditional
method) or 'powerfloated' with an electrical trowel apparatus, to an even and fine finish. Granolithic paving will be suitable in
areas which are to receive hard wear although its appearance would not normally be suitable for internal domestic work.
ii) Terrazzo A flooring material of marble or stone chips set in mortar and polished when dry.
iii) Concrete Floor FinishesConcrete has a proven record for strength, durability, and cost effectiveness for a variety of
applications including floors, walkways, patios and driveways. Concrete floors are found in a variety of residential settings,
from high-rise condominiums, to basements remodeled for extra living space, and to slab-on-grade construction. Interior
concrete is commonly covered with carpet, vinyl, or other flooring materials. For exterior surfaces, materials like slate, granite,
or brick are preferred to standard concrete when budgets allow.
iv) Wood floor finishes
Types of Wood Floor Finishes
a) Oil-modified urethane is generally the most common surface finish and is easy to apply. It is a petroleum base with a blend of
synthetic resins, plasticizers and other film forming ingredients that produces a durable surface that is moisture-resistant. It is
solvent-base polyurethane that dries in about eight hours. This type of finish ambers with age and comes in different sheen
levels.
b) Moisture-cured urethane is a solvent-base polyurethane that is more durable and more moisture resistant than other surface
finishes. Moisture-cure urethane comes in non-yellowing and in ambering types and is generally available in satin or gloss.
These finishes are extremely difficult to apply, have a strong odor and are best left to the professional.
Curing of this type of finish is by absorbing minute quantities of moisture vapor from the air, which causes them to dry and
harden. The curing process is very dependent on relative humidity.

c) Water-based urethane is a water-borne urethane with a blend of synthetic resins, plasticizers and other film forming
ingredients that produces a durable surface that is moisture-resistant. These finishes are clear and non-yellowing and are
different sheen levels. They have a milder odor than oil-modified finishes have and they dry in about two to three hours.

Water-based urethanes are generally more expensive.

d) Converstion-Varnish Sealers-(Swedish Finishes)- A two-component acid-curing, alcohol-based sealers. Because of their

origin (country), conversion varnish sealers are often referred to as Swedish finishes
e) Penetrating Sealers - These sealers are spread on the floor and allowed to penetrate and are solvent based. The excess sealer
is removed with rags or buffed in with synthetic or steel wool pads. This type of finish often have a color and can be used to
stain and seal the wood floor. Penetrating Oil Sealers are made from tung or linseed oil, with additives improve drying and
hardness.

f) Paste Wax- The oldest, and in some ways the best. Wax is the easiest to apply, least expensive, fastest drying, easiest to repair,
and with proper care will survive forever. Wax over a penetrating stain, and the system is in the wood so you wear the wood,
not the finish. Wax is spread in thin coats for a surface protection after the stain and/or sealer is applied, then buffed to the
desired sheen.

g) Varnish- Vinyl-alkyd varnishes have superseded natural varnish made from vegetable oils. This product was commonly used
before urethane finishes where introduced.
h) Lacquer - The flammability and incompatibility of this floor finish is NOT a recommended by many manufacturers. This
finish should avoided.
i) Shellac - This product (natural shellac) contains wax and is not widely used for top coating in today's wood flooring market.
Dewaxed shellac is becoming used more and more for a wood floor sealer.
Prefinished hard wood flooring
1. Acrylic Impregnated – Acrylic monomers are injected into the cell structure of the wood to give increased hardness and then
finished with a wear layer over the wood.
2. Acrylic-urethane – Has a slightly different chemical make up than polyurethane, but with similar benefits.

3. Aluminum Oxide – particles added to the polyurethane finish to increase the abrasion resistance of the wear layer. This has
become extremely popular on the better grades of hardwood floors.
4. Ceramic – Advanced finish technology that allows the use of space-age ceramics to increase the abrasion resistance of the wear
layer.
5. Polyurethane – A clear, tough and durable finish that is applied as a wear layer.
6. UV-cured – these floors are finished at the factory and the polyurethane finish are cured with Ultra Violet lights instead of using
heat.
b) Soft Floor finishes
Carpet
Types of Carpet
Select carpet based on:
 Fibre — the carpet material itself. Single fibres are spun together to create two, three or four-ply yarn, which is then
attached to a woven backing.
 Pile — the height of the fibre.
 Density — the amount of fibre tufts per square inch. Carpet weight is measured in ounces per square yard. When using
weight to compare carpets, make sure you’re comparing like materials (ex: nylon to nylon, not nylon to polyester).
 Texture — the style in which fibres are looped, twisted or cut provides texture.
Carpet Fibres
Carpet fibres are either natural or synthetic. Wool is the natural fibre used in carpet; cotton and other natural fibres are widely used in
rugs. The major synthetic yarns are nylon, olefin, acrylic and polyester.

 Wool offers a deep, rich look and feel with excellent resilience and durability. Although it’s naturally stain resistant, it
requires a high level of maintenance, including mothproofing.
 Nylon is the most common carpet material. It’s the strongest fibre, making it an excellent choice for heavy traffic areas. It’s
also the most durable of the synthetics, easy to clean and maintain. Nylon is soil- and mildew-resistant, resilient and non-
allergenic. Some nylon may pill and be prone to static.
 Olefin (Polypropylene) was originally for outdoor carpeting and basements due to its resistance to moisture, mildew, water
damage, staining, pilling, shedding and static. Now it’s more widely used for its durability and wool-like feel and
appearance. Olefin is dyed before it’s made into a fibre and therefore is colourfast. Some olefin can flatten and fade in
direct sunlight.
 Polyester is not as durable or as nylon, but still quite wear-resistant. Polyester offers a wide selection of textures and
colours. While it’s susceptible to pilling and shedding, it’s non-allergenic, sheds moisture, resists moths and mildew and
cleans easily.
 Acrylic is the closest to wool of any of the synthetics. Acrylic is manufactured primarily for commercial use. It offers soil
resistance, excellent cleanability and resistance to static, moths and mildew. Acrylic is available in a wide choice of colours,
and is less likely to fade in bright sunlight than nylon or polyester.
Carpet Treatments
Carpet is available with stain-resistant fibres and finishes, welcome news to homes with children and pets. The most effective
treatments are added as part of the manufacturing process. Finishes "applied" later are not as long-lasting. Heat setting is a
manufacturing process that reinforces the twists of the yarn plies to add durability.
Carpet Pile
Cut Pile carpets fibre ends are cut on a level face.
 Saxony is a popular carpet of dense, level-cut pile with loops clipped to about 1/2" high. The closely packed yarns give a
soft smooth surface which is perfect in formal settings. A smooth- finished saxony is sometimes referred to as plush.

 Textured is also a cut pile, but isn’t as densely tufted as a saxony. Two-toned yarn and an uneven surface gives it a casual
look suited for any room. Its tight-twist construction helps resist soil, so it’s often a good choice for family rooms and
kitchens.
 Frieze carpets have a short, durable, twisted pile fibre well suited for busy areas.
Loop Pile yarns are looped and fastened to the backing.
 Berber features large, uncut loops of natural-tone fibres, usually of olefin. Berber is very durable and a good choice for
high-traffic areas.
 Level loop refers to tufted, uncut loops of equal height. It’s durable, and a great carpet for high traffic areas and informal
rooms.
Cut & Loop offers a combination of the above, allowing more textures and patterns. Cut and loop achieves a sculptured pattern with
varied levels of uncut low loops and sheared top loops. The pattern looks as if it's been cut into the carpet and usually features several
tones from the same colour family. The change in colour helps disguise wear and soiling.
Carpet Padding
Padding is just as important as the carpet itself — in some ways even more so. Although it’s not visible, the cushioning layer is
critical to a quality carpet installation. Installing the proper backing cushions the foot, insulates from cold and noise and increases the
life of the carpet. Always use a quality backing but remember that thicker is not always better. A floor that’s too soft can be
dangerous, especially to those whose steps may be a bit unstable at times. When foot testing a carpet in the showroom, test it with a
padding sample underneath.
Carpet Tiles
Peel and stick carpet tiles have become an excellent do-it-yourself flooring method. New technology has provided
carpet squares that are easy to install, clean and maintain. The adhesive system keeps the carpet in place and eliminates
curling. Homeowners can mix and match colours and patterns to suit their décor.
Assignment
Discus the care and maintenance of surface finishes including;

 Daily/routine
 Weekly/special
 Periodical
1. List any five types of materials used for building.

2. Explain any five components of a building.
3. Discuss suitable floor finishes for a catering and accommodation premise
TOPIC 4: MAIN SERVICES

Specific Objectives
a) Define terms
b) State services required in catering and accommodation premises
c) Explain the distribution of service system
d) Explain the causes of failures in service systems
e) Explain the remedies to failures in service systems
f) Explain the care and maintenance of service systems
Defining terms
 Main services mean the supply of water, gas and electricity in a catering and accommodation premise.
The supply of fuel and water are of vital concern and importance to a caterer.
These services should be made available for the ease of doing work in the catering premises. Such services include: water, gas,
electricity, charcoal and solar.
TYPES OF SERVICES
 There are several catering services used in catering establishments namely;

i) Fuel

ii) Water
iii) Ventilation
iv) Sewage and drainage
FUEL
 A fuel is any material that is capable of releasing energy when it’s chemical or physical structure is altered.
 Fuels releases its energy either through chemical action or through nuclear
 Fuels are any materials that store potential energy in forms that can be practicably released and used for work or as heat energy.
 Chemical fuels are substances that release energy by reacting with substances around them, most notably by the process of
oxidation.
 Chemical fuels are divided in two ways;
 By their physical properties, as a solid, liquid or gas.
 On the basis of their occurrence: primary (natural fuel) and secondary (artificial fuel).
ELECTRICITY
 It is one of the most common types of fuel in a catering premise especially in urban areas. Electricity cannot be seen, heard,
stored or smelled.
 If well installed and used, it is a very safe and efficient type of fuel but if badly used, it can kill or cause a serious injury.
 It’s important that all electrical installations are done by qualified personnel.
 It is mostly produced from water in hydro-power stations, thermal energy and nuclear energy.
Advantages
i) Its clean i.e. it does not pollute the environment.

ii) It’s easily controlled with immediate switch on or off.
iii) Labour saving.
iv) It does not interfere with the environment (it is environment friendly)
v) There’s little heat loss.
vi) Does not require storage space nor facilities.
vii) Low ventilation requirements.
Disadvantages

i) Time taken to heat up in few instances
ii) Particular items of equipment are required for some jobs.
iii) More expensive than gas.
GAS
 It is also another type of fuel available to most caterers. Obtained from petroleum products and also decomposed bio-waste.
 This is a safe fuel that is also convenient and labour saving. However it can be dangerous if mishandled .
Advantages
i) Convenient and labour saving.

ii) Produces no dirt or smoke.
iii) No special utensils are required as in for electricity.
iv) Can be stored in cylinders.
v) Easily controlled with immediate full flames which are visible.
vi) Cheaper than electricity.
Disadvantages
i) Heat is lost to the environment.
ii) Regular cleaning is required for efficient working.
iii) Needs adequate ventilation since gas needs oxygen for combustion. Good ventilation also ensures that the waste gas (co 2) is
extracted and that satisfactory working environment is achieved.
iv) Requires some skill when using.
v) Less efficient compared to electricity when running machines.
In case you smell gas, you should:

1.) Open all doors and windows
2.) Check if the gas tap has been left on and turn off.
3.) If in doubt, turn off supply at meter and call for emergency service.
CHARCOAL/ WOOD
 It is the earliest and the most common source of fuel.
 It is widely used in the rural areas and in the low class establishments. Charcoal is mostly used in barbeques and grills.

Advantages
i) More safe to use
ii) Readily available
iii) Very cheap
iv) Does not require any special skill for one to use
Disadvantages
i) Very dirty
ii) Less efficient than the other types of fuel
iii) Requires a storage space to keep
iv) Adequate ventilation is a must because of much smoke it produces
v) Environment unfriendly i.e. leads to destruction of trees
Comparison of fuels
 Electricity and gas are the mainly used fuels in catering establishments
 Before deciding on the fuel to use the following factors should be considered;-
i) Safety;
ii) Cost;
iii) Efficiency;
iv) Storage requirements;
v) Constancy of supply;
vi) Cleanliness and need for ventilation;
vii) Cost of equipment, installation and maintenance.
ENERGY CONSERVATION
 Energy conservation is a global concern where due to climate change, the world is concerned with reducing fossil fuel emission.
 The cost of energy used in hotels and catering establishments varies widely according to the type of fuel used, the type and age
of equipment, the way it is used and the tariff paid.
 The basic principles of energy management are;
i) Obtaining the best tariff available
ii) Purchasing the most suitable energy efficient equipment
iii) Reducing heat loss to a minimum
iv) Maintaining all equipments to optimum efficiency
v) Ensuring that the operating periods of systems and equipments are set correctly

vi) Using heat recovery systems
vii) Monitoring energy consumption
viii) Training staff to be energy efficient
 The following are some of the ways which can be applied in relation to energy conservation: (factors to be considered in energy
conservation);
 Replacing high voltage equipment with low voltage ones by referring to their wattage and running costs.
 Ensuring that all machinery is maintained at its optimum efficiency. This can be achieved by regular cleaning and
servicing of the equipment in accordance with the maintenance manual requirements.
 Scaling down or omitting certain procedures on the menu when revising them and replacing equipment.
 Check all pre-heating equipment; overlong pre-heating wastes fuel.
 Constantly review all heating and cooking procedures
 Reducing operating hours if need be or if possible.
 Checking ventilation systems regularly.
 Checking lighting systems regularly-replace bulbs with the energy-efficient bulbs.
 Training the staff on to conserve energy.
SAFETY PRECAUTIONS WHEN USING DIFFERENT TYPES OF ENERGY

 Various safety precautions should be put into consideration when using different types of energy. Some of these precautions
may apply to almost all the types of energy where as others are specific e.g.
When using electric energy:

 Ensure that all wires are well covered/ coated,
 Do not touch wires or sockets with wet hands,
 All electric appliances should be in good working condition,
 Only one person should operate a machine at a time
 Connect each machine to the correct amount of power supply as per the manufactures manual. E.t.c.
When using gas:

 Light the burner immediately you turn on the gas tap,
 Keep the gas cylinder in cool areas i.e. away from high temperatures,
 Keep off gas appliances from the reach of small children e.t.c.

Application of fuel
 May be used in: -
 Water heating
 Space heating
 Cooking
 Refrigeration
 Operating motor driven equipment
WATER
 It is one of the most essential requirements in a catering premise. It is mostly supplied by the local authorities in the region e.g.
the municipal or county council.
 It can also be obtained from bore-holes, wells, springs, rivers, harvested rain water, e.t.c.
 The water supplied by the local authorities can either be in the form of direct or indirect supplies:
 Direct supply is when the water is supplied straight to the various terminals from the main pipe and no storage points are
used.
 Indirect water supply is when the water, upon reaching the establishment, it is first pumped in to storage tanks then
supplied to the different user terminals.
 The water should be clean, free from suspended matter, colourless, odourless and tasteless. Fresh water produces better results
than salty water.
 Water can be used for the following: cleaning equipment and surfaces, drinking, washing, recreation, cooking, aesthetics e.t.c.
 There are two types of water used in catering establishments;
 Hard water
 Soft water
Hard water
 Is water that has high mineral content usually calcium and magnesium (in contrast with "soft water").
 These minerals leave behind deposits that can clog drains, stain glass and tile, prevent soap from sudsing, and leave a residue
on hair and skin.

 Hard drinking water is generally not harmful to one's health,but can pose serious problems in industrial settings, where water
hardness is monitored to avoid costly breakdowns in boilers, cooling towers, and other equipment that handles water.
 In domestic settings, hard water is often indicated by a lack of suds formation when soapis agitated in water, and by the
formation oflime scale in kettles and water heaters.
 Wherever water hardness is a concern, water softening is commonly used to reduce hard water's adverse effects.
 There are many commercial ways of treating hard water including;
 Water filters,
 Water softeners,
 Electromagnetic water conditioners
 Reverse osmosis.
 In this section we will look at the pros and cons of several of the available methods to treat hard water.
Method Chemical Water Softeners Water Filters Mechanical Water Softeners Magnetic Water Conditioners
- Permanently installed in
- Drinking water from - Permanently installed in plumbing
- Chemicals added in plumbing system to replace
Description the tap is filtered with a system to alter calcium ions so they
laundering process calcium and magnesium with
portable unit cannot cause lime scale
sodium
- Output water is fit for drinking
- Output water is fit for - Prevents Lime scale
- Removes Calcium and - Prevents Lime scale
drinking. - Increases heating efficiency
Advantages Magnesium and lengthens - Increases heating efficiency
- Chlorine removed. - Lengthens lifespan of clothes
lifespan of clothes - Lengthens lifespan of clothes
- Water Softened. - Calcium retained, good for diet
- Low running cost

- Does not prevent lime - Output water may not be suitable
- Output water is not fit for
Disadvantages scale deposits in pipes for drinking
drinking
and heating system Expensive
Soft water
 is water which has relatively low concentration of calcium carbonate and other ions.
 The water that lathers with soap easily is called soft water.
 It describes type of water that contain few or no minerals like calcium (Ca) or magnesium (Mg) ions.
VENTILATION
 the process of "changing" or replacing air in any space to provide high indoor air quality
 is the intentional movement of airfrom outside a building to the inside.
 Ventilation air is that air used for providing acceptable indoor air quality.
 Movement of air between indoor spaces, and not the outside, is called "transfer air".
Types
i) Mechanical or forced ventilation:
 Through an air handling unit or direct injection to a space by a fan.
 A local exhaust fan can enhance infiltration or natural ventilation, thus increasing the ventilation air flow rate.
ii) Natural ventilation
 Occurs when the air in a space is changed with outdoor air without the use of mechanical systems, such as a fan.
 Most often natural ventilation is assured through operable windows but it can also be achieved through temperature and
pressure differences between spaces.
 Open windows or vents are not a good choice for ventilating a basement or other below ground structure.
 Allowing outside air into a cooler below ground space will cause problems with humidity and condensation.
iii) Mixed Mode Ventilation or Hybrid ventilation:
 uses both mechanical and natural ventilation processes.
 The mechanical and natural components may be used in conjunction with each other or separately at different times of
day.
 The natural component, sometimes subject to unpredictable external weather conditions may not always be adequate to
ventilate the desired space.
 The mechanical component is then used to increase the overall ventilation rate so that the desired internal conditions
are met.
 Alternatively the mechanical component may be used as a control measure to regulate the natural ventilation process,
for example, to restrict the air change rate during periods of high wind speeds.
iv) Infiltration
 is separate from ventilation, but is often used to provide ventilation air.
DISTRIBUTION OF SERVICE SYSTEMS
Water supply system
 Is a system of engineered hydrologic and hydraulic components which provide water supply.
 It is also calledwater supply network
 A water supply system typically includes:
i) The watershed or geographic area that collects the water

ii) A raw (untreated) water collection point (above or below ground) where the water accumulates, such as a lake, a river, or
groundwater from an underground aquifer. Untreated drinking water (usually water being transferred to the water
purification facilities) may be transferred using uncovered ground-level aqueducts, covered tunnels or underground water
pipes.
iii) Water purification facilities. Treated water is transferred using water pipes (usually underground).
iv) Water storage facilities such as reservoirs, water tanks, or water towers. Smaller water systems may store the water in
cisterns or pressure vessels. (Tall buildings may also need to store water locally in pressure vessels in order for the water
to reach the upper floors.)
v) Additional water pressurizing components such as pumping stations may need to be situated at the outlet of underground
or above ground reservoirs or cisterns (if gravity flow is unfeasible)
vi) A pipe network for distribution of water to the consumers (which may be private houses or industrial, commercial or
institution establishments) and other usage points (such as fire hydrants)

 Connections to the sewers (underground pipes, or aboveground ditches in some developing countries) are generally found
downstream of the water consumers, but the sewer system is considered to be a separate system, rather than part of the water
Types of cold water supply system
 There are two systems used for the supply of cold water within a property. These are direct and indirect cold water systems.
a) Direct Cold Water System
 Direct systems source water straight from the mains water supply.
 They require smaller storage cisterns and less pipe work than indirect systems.
 They are also cheaper to install. If you have a direct cold water system you will only need water storage for hot water. All of
your taps with dispense drinkable water as they will be connected to the mains supply.
 A direct water supply has a greater risk of pollution than an indirect supply.
 They are also affected by burst pipes, mains repairs and leaks in the system which may result in a lack of water for your
property.
 Direct water supplies are subjected to high pressures which cause wear and tear in your fittings.

b) Indirect Cold Water System
 Indirect cold water systems are used when the mains supply is insufficient to deliver water to a large number of properties at
peak times.
 By using indirect cold water systems you are putting less pressure on the mains water supply.
 Indirect cold water systems require larger storage and more pipe work because they provide water for hot and cold services.
 If you have an indirect cold water supply, the only taps that source water from the mains supply will be those used for
drinking water and food preparation, the rest will source from the storage cistern. Storage water is used for heating, bathing
and flushing the toilet.
 Indirect supplies cause less wear on Plumbing Materials than direct supplies because less pressure is put on them. Indirect
supplies are also quieter and offer some storage retention in case your mains cold water supply is cut off.

REMEDIES TO FAILURES IN SERVICE SYSTEMS
(a) Air lock in pipe work
Removing the air lock

 To overcome this, attach a length of hosepipe to the affected tap and connect the other end to a working direct feed tap. In most
cases this will be the cold tap on the kitchen sink.
 Open both taps to allow the pressure of the mains water to force the air back out of the pipes. Leave to act for several minutes,
and then turn off the air locked tap first.
 It may be necessary to repeat this a few times to release the lock and allow water to run properly.
 When finished, undo the hose from the higher of the two taps, before releasing the lower and allowing the water in the hose to
drain into the sink.

Air lock at more than one tap
 If more than one tap appears to be air-locked, clear it from the lowest one. With cold water pipes from the attic cistern, it may
also be possible to blow out the airlock if the above method fails.
 Push a length of hose into the outlet pipe within the tank. Open the tap at the other end. Blow through the pipe to dislodge the
lock.
Draining down to remove an air lock
 The following steps should be taken when draining down:-

 As a final resort method, drain the system down.
 Turn off the water feed and open all the taps to drain the water.
 Close all taps until they are about three quarters closed.
 Turn the water supply back on.
 Adjust them all until a light; even flow of water is achieved.
 Now go round opening them one by one to the half-open position, starting with the lowest and working upwards.
 Repeat at the three quarters open position. Once all air has been discharged, turn all taps off to a point where there is only a
minimal flow.
 Finally, close them all before checking the operation of each in turn.
(b) Water Hammers

 Expansion joints on a steam line that have been destroyed by steam hammer
 Steam distribution systems may also be vulnerable to a situation similar to water hammer, known as steam hammer.
 In a steam system, water hammer most often occurs when some of the steam condenses into water in a horizontal section of the
steam piping. Subsequently, steam picks up the water, forms a "slug" and hurls it at high velocity into a pipe fitting, creating a
loud hammering noise and greatly stressing the pipe. This condition is usually caused by a poor condensate drainage strategy.
 Where air filled traps are used, these eventually become depleted of their trapped air over a long period of time through
absorption into the water.

 This can be cured by shutting off the supply and draining the system by opening taps at the highest and lowest locations, which
restores the air to the traps and then closing the taps and opening the supply.
(c) Blockage of Pipes
 Regular use of chemical drain cleaners will help keep the waste system clear and smelling fresh, but remember to follow the
instructions carefully.
 If one of the appliances fails to empty when all the others do, the blockage must be in the vicinity of its branch pipes.
 Try using a sink plunger, remembering to block off the overflow with some wet rags. Make sure there is enough water to in the
appliance to cover the cup of the plunger. Plunge vigorously for several seconds and then repeat the process until the blockage
clears.
 Flush the pipes with clean water to remove any debris and disinfect to freshen and cleanse the area.
 If the method fails try using a hand operated hydraulic pump. Block off the overflow with wet rags and fill the pump with
water. Hold the nozzle over the outlet and a downward action on the tool forces a powerful water jet along the pipe to dislodge
or disperse the blockage.
 If it still appears blocked, keep the tool in position and apply an upward stroke to create sufficient suction to dislodge the
blockage. If the method fails the trap needs clearing. The trap is situated below the waste outlet. It is a bent tube, which is
designed to hold water in order to prevent odours from the drain entering the room.
Brass or lead U traps
 Old-style U traps are generally made of brass or lead and must be handled with care to avoid damage. Place a bucket or bowl
underneath and using a wrench unscrew the cleansing eye at the bottom of the trap. Use a rod or bent coat-hanger to wire out
any debris remaining. Rinse the sink with water to remove all debris from the trap. Clean the thread of the clearing eye, and
before replacing, wrap some water proof tape around it to prevent leaks. Run water through the system to check the
connections are watertight.
Plastic U traps
 Plastic U traps do not have clearing eyes, so it will be necessary to remove the trap. There are lock nuts either side of the trap,
which should be unscrewed to release the trap. If they are reluctant in moving, try applying boiling water over the top,
remember to have a bowl or bucket below. Before replacing wrap some water proof tape around the locknut threads to prevent
leaks. Run water through the system to check the connections are watertight.
Bottle traps
 Bottle traps are the easiest traps to clear because the whole base of the trap can be unscrewed by hand. Once the debris has
been removed from the trap, use a rod or metal coat-hanger to probe the waste-pipe for any residue. Rinse the trap thoroughly
and cleanse with disinfectant. Before replacing wrap some water proof tape around the cover thread to prevent leaks. Run
water through the system to check the connections are watertight.

CARE AND MAINTENANCE OF SERVICE SYSTEMS
Electricity
Short circuit
Definition - A short circuit is an abnormal low-resistance connection between two nodes of an electrical circuit that are meant to be at
different voltages.
 This results in an excessive electric current (over current) and potentially causes circuit damage, overheating, fire or explosion.
 Although usually the result of a fault, there are cases where short circuits are caused intentionally, for example, for the purpose
of voltage-sensing crowbar circuit protectors.
 In an ideal short circuit, this means there is no resistance and no voltage drop across the short.
 In electrical devices, unintentional short circuits are usually caused when a wire's insulation breaks down, or when another
conducting material is introduced, allowing charge to flow along a different path than the one intended.
NB: Any electrical related problem should be solved by a qualified technician for safety purposes
 Poor handling of tools and equipment can cause problems in electricity supply systems.
 Always follow the manufacturer’s instructions while working with electrical tools and equipment.
 Faulty tools equipment can also interfere with the supply system as well as put the user at risk. Always service your tools and
equipment regularly.
 Avoid handling electrical equipment with wet hands Dry your hands when handling electrical tools.
Gas
Incase you smell gas in a room, you should;
1.) Open all doors and windows
2.) Check if the gas tap has been left on and turn off.
3.) If in doubt, turn off supply at meter and call for emergency service.
1. State the main services required in a catering and accommodation premise.

2. Explain the direct and indirect cold water supply systems.
3. Give three examples of failures that can occur in a water supply system.
4. Explain remedies for the above failures.

TOPIC 5: CATERING EQUIPMENTS
Specific objectives
a) Classify catering equipments
b) Discus factors to consider when selecting catering equipments
c) Explain the materials used in making catering equipments
d) Explain the care and maintenance of various catering premises and equipments
Classification of catering equipment

 Small equipment and utensils:- pots, pans, bowls, saucepans, knives, striners, wisks, trays, measuring equipment and
miscellaneous items.
 Large equipment; refrigerators, cookers, deep fat- fryers , bratt pans, micro- wave oven, boiling pans, bainsmarie, grills and
salamanders griddle.
 Mechanical equipment; blenders, mixers, food slicers, mincers, potato peelers, pastry rollers, food processors, chipper,
juicers, electric masher, dish washers.

Factors to consider when selecting kitchen equipment
 Type of fuel  Ease of handling

 Number to be catered for  Maintenance
 Cost  Attachments
 Space available  Noise level
 Drainage  Construction
 Water supply  Safety
 Capacity  Manufacturers reputability
Materials used in making catering equipments

 Kitchen equipments are made from different materials which make the equipment functional or decorative or both.
 Materials used include;
a) Metals,
b) Glass,
c) Ceramics or earthen ware
d) Enamel,
e) Plastics,
f) Wood.
 It is important to understand the basic qualities; care and cleaning of each materials to ensure equipment are at their best all the
time.
A. METALS
i) Aluminum
 This is used for making household utensils such as sufurias, saucepans, bowls, frying pans, baking tins etc.
Qualities of Aluminium
 It has a silvery appearance
 It is light in weight
 It is a good conductor of heat
 It does not break upon impact but it can be dented.
 It does not rust although it can be affected by food that is acidic e.g. kunde leaves.
 Prolonged cooking/boiling or heavily salted food or salty water will cause discolouration of cooking utensils.
Care
 Clean in hot soapy water
 Rub any stains with a steel wool along the direction of the grain
 Rinse thoroughly in clean water
 Dry well on a rack or use a dry clean cloth.
ii) Steel
 This is used for making knife blades because it takes and maintains very sharp edges.
Qualities
 It is strong and last long.
 It has a darkish colour
 It is light in weight
 It rusts in moist conditions hence is protected with paint enamel, tin, zinc, plastic to make it rust – proof
Care
 Clean using hot soapy water
 Rinse thoroughly
 Dry completely before storage to avoid rusting
 Use steel polish to remove stains.
iii) Stainless steel

 This is widely used for cutlery, utensils, sinks, tableware etc
Qualities
 It is durable – lasts long
 Not easily scratched or dented
 It has a glossy or shinny appearance
 It has the capability to take and maintain a sharp edge
 It turns dark if overheated
Care

 Clean in hot soapy water
 Dry completely
 Avoid excessive dry heat
iv) Silver
 It is used to make cutlery, serving trays, tea and coffee sets, wine glasses, ornaments etc
Qualities
 It is affected by normal atmospheric conditions and turns darkish.
 It takes high polish.
Care
 Wash in hot soapy water
 Rinse and dry thoroughly
 If stained, rub with a little salt or soak in a strong solution of soda ash.
v) Iron
 It is used to make nails, jikos, cans, pans etc
Qualities
 It is dark grey.
 It is heavy in weight
 Conducts heat evenly and retains most of it
 It rusts readily when exposed to most air/water
 It cracks if subjected to heavy falls or pressure
 Items made from iron are protected/finished with a coat of enamel, paint, plastic or zinc to improve its appearance and
durability.
Care
 Clean in hot, soapy water
 Dry completely

 Avoid excessive dry heat
Some finishes give to iron are:-

 Borderizing
 It is a chemical treatment given to make iron rust- resistant.
 Galvanized iron
 Is coated with a layer of zinc to prevent contact with air. Items made from this iron include pails, cans, buckets etc
vi) Zinc
 It is mainly used to cover and protect metals that corrode e.g. galvanized iron which is used for making buckets,
rubbish bins, laundry trays pipes etc.
Qualities
 It is fairly hard
 It is grey in colour
 Does not tarnish or corrode in moist air
vii) Chromium
 It is a hard shiny metal used to coat other metals e.g. nickel or steel. It is used to make items like coffee percolators, toasters,
kitchen knives, towel rails etc
Qualities
 Is white and bright
 Not affected by atmospheric conditions
 Can be easily scratched
 Attractive in appearance
Care
 Wash in hot soapy water
 Dry well
 Polish using a soft dry cloth
 Avoid use of harsh abrasives e.g. sand, steel wool, as it scratches and removes chromium

viii) Tin
 This is used for coating other metals to prevent them from rusting.
Qualities
 Is affected by acids in foods e.g. lemon, salt
 It darkens with use
 Light in weight
 Is soft thus makes it easy to cut.
 Has a low melting point.
ix) Tinned steel

 Is steel coated with tin. It is used for making tins, jelly cans, baking utensils
Care
 Clean with warm soapy water
 Rinse well and dry thoroughly
 Avoid scratching with sharp objects
B. GLASS
 Glass in the home is classified into 3 groups;
a) Lead,
b) Lime and - are used for making table ware
c) Borosilicate - is used in making kitchen utensils, oven, dishes etc.
i) Lead or flint glass

 Lead glass is made by combining red lead with sand and potash. Items made from this are heavy and expensive.
ii) Lime glass

 It is used for making tumblers, milk bottles, glass containers, plates, mirrors etc
Qualities
 Is resistant to scratches and marks
 When tapped it has a dull sound

iii) Brosilicate glass
 is used in making kitchen utensils, oven, dishes etc
Qualities
 Is exceptionally strong and resists chipping and breaking.
 Withstands high temperature
 Attractive when used for household ware/items.
 Glass is used for making items e.g. casserole dishes, bottles, plates, cups, coffee and tea makers, oven glass etc.
Qualities of glass
 It is transparent
 It is non-porous
 Is a poor conductor of heat, hence retains heat.
 Easily breaks when suddenly subjected to extreme temperatures or sharp impact.
 Not affected by acids or alkalis
 Does not absorb odours
Care
 Avoid extreme of temperature
 Handle glass carefully to avoid breaking
 Clean glass according to use
C. CERAMICS
 This is clay ware. Items made from it are also referred to as china ware.
 They are different types of ceramics which include:-
a) Glazed earthen ware
 It contains large amount of clay. It is thick, opaque and glazed. It is used for making items like cups, saucers, bowls,
cooking and serving dishes, pots etc.
b) Stone ware
 Is an improvement of earthenware which is thick and can stand hard ware. Items are heavy, thick and hardware.
 It is used for making utensils and tableware.
c) Vitreous china
 Extra flint is added to the clay mixture and more firing is done during manufacture. It is heavier, strong and chip easily but
its articles/ items are more expensive
d) Bone china
 It contains more china clay and china stone than earth ware. Calcined bone is added hence the name bone china.
 It is thin, very strong but more expensive.
e) Porcelain
 It is a type of china manufactured from special clay. It is the finest of all ceramics and has a glass-like appearance.
Qualities
o It is durable
o Has no reliance
o Is a good conductor of heat, hence not ideal for saucepans as food sticks to it
o Is non-porous and therefore easily kept clean.
Uses of porcelain
 Used for making household appliances, saucepans, tea, kettle, casserole dishes, table ware etc.
Care of porcelain
o Avoid extreme temperatures. Do not put hot pans in cold water.
o Handle porcelain items with care to avoid chipping and cracking.
D. ENAMEL
 This is a plastic resin used as a finish on the outer side of washers, dryers, freezers, ranges, household utensils etc.
Qualities
 Is not expensive
 Stains and scratches easily
 Available in attractive colours and designs
 Fairly resistant to heat

Care
 Avoid extreme temperatures.
 Handle items carefully to avoid chipping and scratching
 Avoid use of hard abrasives.
E. PLASTICS
 They come in a variety of colours and designs. It is light in weight, smooth and easy to clean. Is used for making bowls, cups,
plates, spoons, melamine items etc
Care
 Clean using warm soapy water and sponge or a piece of cloth.
 Rinse thoroughly using warm water.
 Dry well
 Avoid high temperature e.g. hot water, open fires, sun etc
F. WOOD
 It is a popular material readily available in most homes. It is used for making chopping boards, work surfaces, wooden spoons,
cooking sticks, spartula etc.
Care
 Avoid soaking in water
 Clean immediately after use using warm soapy water and a sponge following the direction of grain.
 Dry well
 Avoid direct heat from sun or open fires.
USE, CARE AND MAINTENANCE OF KITCHEN EQUIPMENT

 Trainees should explain and practice the use care and maintenance of different kitchen equipment in relation to type.

1. Explain the factors to consider when choosing furniture for a catering and accommodation premise.
2. Describe any five legal aspects of a catering and accommodation premise.
ENVIRONMENTAL HYGIENE
Specific Objectives
 By the end of this sub-module unit the trainee should be able to:
a) Define terms
b) Explain the scope of environmental hygiene
c) Identify various environmental health hazards.
d) Identify pests and rodents and their control methods
e) Explain types of waste

f) Identify waste disposal equipment and facilities
g) Explain methods of waste disposal in catering and accommodation premises
h) Explain, use, care and maintenance of waste disposal equipment and facilities
i) State the legal aspects on waste disposal
Defining of terms
Environment
 An environment is what surrounds a thing or an item. The environment is the surrounding. It could be a physical element -
physical environment, that includes the built environment, natural environment - air conditions, water, land, atmosphere etc
Hygiene
 The science that deals with the promotion and preservation of health. The conditions and practices that serve to promote or
preserve health.
Environmental hygiene
 Environmental hygiene includes aactivities aimed at improving or maintaining the standard of basic environmental conditions
affecting the well being of people
Scope of environmental hygiene

o Clean and safe water supply
o Clean and safe ambient air
o Efficient and safe animal, human, and industrial waste disposal
o Protection of food from biological and chemical contaminants
o Adequate housing in clean and safe surroundings.
Identifying environmental health hazards
 There are numerous health hazards that can affect people in their natural environment.
 Examples of environmental health hazards are :
 allergens  antibiotic agents in animals destined for human

 anthrax consumption

 antibiotic resistance  light pollution
 arbovirus  lighting
 arsenic - a contaminant of fresh water sources (water  lightning
wells)  malaria
 asbestos - carcinogenic  marine debris
 avian influenza  mercury
 bovine spongiform encephalopathy (BSE)  molds
 carcinogens  mutagens
 cholera  noise pollution
 cosmic rays  onchocerciasis (river blindness)
 DDT  pandemics
 dioxins  pathogens
 drought  pesticides
 dysentery  pollen for allergic people
 electromagnetic fields  polychlorinated biphenyls
 endocrine disruptors  quicksand
 epidemics  rabies
 e-waste  radon and other natural sources of radioactivity
 explosive material  severe acute respiratory syndrome (SARS)
 floods  sick building syndrome
 food poisoning  soil pollution
 fungicides  tobacco smoking
 furans  toxic waste
 haloalkanes  ultraviolet light
 heavy metals  vibration
 herbicides  wildfire
 hormones in animals destined for human consumption  x-rays
 lead in paint
Identifying pests and rodents control methods

Control of Pests
 Pest control refers to the regulation or management of a species defined as a pest, usually because it is perceived to be
detrimental to a person's health, the ecology or the economy.
 Pests are beneficial as well as a curse to mankind. Animals, bacteria and some insects are beneficial to people in many ways,
but the same time they can also be pests.
 Pests such as rats, ants, cockroaches, mice and flies are common in houses and apartments.
 There should be an effective pest control to prevent pests in multiplying themselves in houses, which include effective pest
management, pest control and pest prevention.
Pest Management
 The best and most effective way for controlling pests is pest management which includes many steps.
 The first and most important step in Pest Control is to identify the pest problem. This includes finding out exactly what you are
up against. Some pests (bacteria, animals) are really helpful to people, so it is very important to find out any harmful pests.
 The second thing is to decide how much pest control is necessary. Only the family who live in the affected area can judge how
serious it is to take action.
 The third thing is to choose an available option for pest control such as chemical pest control or non chemical pest control.
Ways of controlling pest
 You can control pests by many means; some of the options available are:-
i) Non Chemical pest control

ii) Chemical pest control
iii) Biological Methods
Non-chemical methods of pest control
 The range of nonchemical options available may vary with the pest species, pest intensity or severity, and effectiveness of the
option.

 However, it is important to realize that for effective use of non-chemical methods, an understanding of pest biology, ecology,
and behavior is essential.
 Such methods of non-chemical pest control includes;-
a) Exclusion:
 Any measure used to prevent entry of organisms indoors through openings in the building structure, doors, windows, or on
infested plant or food materials.
 Some techniques include;
 Screening openings to prevent entry of flies, mosquitoes, and beetles;
 Caulking cracks and crevices to remove existing or potential harborages of pantry pests and cockroaches;
 Sealing or repairing exterior openings to prevent entry of bats, mice, bees, and wasps.
 Plants and food products must be carefully inspected for infestations at the time of purchase and before they are brought
indoors.
b) Sanitation:
 Maintaining clean surroundings both outdoors and indoors removes potential areas where pests can feed, breed, and hide.
 Sanitary measures include:
 Disposing of garbage on a weekly basis during warm weather to control filth flies and cockroaches;
 Discarding overripe fruits to control fruit flies and fungus beetles;
 Removing bird nests as these harbor dermestids, clothes moths, mites, and lice;

 Vacuuming to reduce populations of fleas, carpet beetles, house dust mites, and several ground-dwelling insects and
insect relatives.
 It is also important to keep kitchen areas clean to reduce incidence of pantry pests and cockroaches.
c) Habitat modification:
 Includes any method used to eliminate or disrupt areas where pests reside.
 For example, removing weeds and keeping well-mowed lawns reduces incidence of crickets and ticks.
 Removing debris and fallen leaves near foundations reduces bug and centipede populations.
 Wood or wooden piles, where carpenter ants, ground beetles, and spiders seek harborage, must be stored away from structures.
 Creating a vegetation-free barrier around the perimeter of the building will reduce incidence of many ground-dwelling pests
such as clover mites.
 The use of dehumidifiers is recommended, especially in basements, to create and maintain a dry environment to discourage
incidence of sowbugs, centipedes, firebrats, and house dust mites.
d) Temperature control:
 Artificially manipulating the temperature of substrates infested by pests or areas where pests reside is an inexpensive
nonchemical strategy.
 The time from treatment to death of a pest and numbers of the pest killed, may vary with the pest stage, temperature, and
duration of exposure.
 Pantry pests, clothes moths, and carpet beetles can be eliminated by subjecting infested foods, clothes, and carpets,
respectively, to extremely hot or cold temperatures.

 In general, all developmental stages of pantry pests, clothes moths, and carpet beetles can be killed within minutes to hours
when exposed to temperatures below 32° F and above 104° F.
e) Mechanical control:
 A rolled newspaper or magazine and fly swatters are some tools used for killing visible and less mobile or immobile pests.
 On infested plants, a hand-picking insect (e.g., hornworms) is a partially effective means of pest control.
 Infested leaves must be excised from plants, bagged, and discarded.
f) Traps:
 Traps are escape-proof devices that capture highly mobile and active pests.
 Live traps can be used for rabbits, pocket gophers, and squirrels.
 Unbaited sticky traps such as red spheres, resembling apples, are useful for trapping apple maggot adults. Colored (yellow)
sticky traps are effective in capturing whiteflies and aphids. Sticky traps can be baited with commercial lures (pheromones and
food attractants) to enhance trap catch. For example, sticky traps baited with lures for pantry pests, wasps, and flies are
commercially available.
 Traps are useful for early detection and continuous monitoring of infestations.
Chemical Pest Control
 Another good solution for pest control is the use of chemical pesticides.
 It is not advisable in and around the home and commercial premises, as it will affect people adversely.
 The major drawback of this method is that the results of the chemical pesticides treatment are generally temporary, therefore
the need for repeated treatments.
 If used incorrectly, home-use pesticides can be poisonous to humans.
 While you are using chemical pesticides for pest control, the most important thing to remember is to take care in choosing the
right pesticide product.

Biological Pest Control
 Another effective way in controlling pests is using the biological method.

 This is the method of using pest's natural enemies to control them. Spiders, centipedes, ground beetles and ants are some of the
beneficial bugs.
 This method is not harmful to people in any means and can be implemented effectively.
Rodent Control
 Rodents (rats and mice) live in the environment we create for them.
 They will eat almost any foodstuff, which can include bird and pet foods, vegetables stored in outdoor sheds, peelings that are
added to open compost bins and household garbage that is not adequately secured.
 It is a myth that rodents only exist in dirty environments, as all they require is a source of food, water and a safe place to nest.
 Nesting burrows are often found in areas not frequented by humans, such as:
a) In and around open compost bins (even if it only contains grass clippings). Compost bins can be screened to help exclude
rodents and if properly maintained should not be a problem.
b) In woodpiles.
c) Under storage sheds and storage piles.
d) In non-maintained yard areas.
e) In refuse storage areas.
Method of rodent control
 The most common methods of rodent control are through the use of traps and anticoagulant baits.
a) Traps:

 Rodents are wary of new things in their environment.
 Place traps against perimeter walls (perpendicular) so that rodents will have to walk over top of the release
mechanism.
 Baits that work well include hot dog wieners or peanut butter. Make sure the baits are fresh.
 It can be helpful to bait the trap without setting it until rodents are used to coming to it for food. After they are
coming to the trap you can set it with more confidence.
b) Baits:
 Anticoagulant baits can be toxic to humans and pets as well as rodents.
 They should always be contained in a tamper-proof bait station.
 Poison baits should not be used indoors as inaccessible decaying rodents can cause odour problems that are difficult to
resolve.
 If you find dead rodents in the yard, dispose of them as quickly as possible by picking them up with a shovel and placing them
in a transparent green bag. It can be set out with your regular waste.
Rodent Control Responsibility
 The responsibility for rodent control rests with the landowner.
 The pest control officer can assist with property inspection and make recommendations for by-law enforcement if required.

 Tenants are protected through minimum standards by-laws but are encouraged to cooperate with their landlords by ensuring
good housekeeping
Types of wastes
i) Biodegradable waste
Biodegradable waste is a type of waste, typically originating from plant or animal sources, which may be broken down by other living
organisms. Waste that cannot be broken down by other living organisms may be called non-biodegradable.
ii) Biomedical waste
Biomedical waste consists of solids, liquids, sharps, and laboratory waste that are potentially infectious or dangerous. It must be
properly managed to protect the general public, specifically healthcare and sanitation workers who are regularly exposed to
biomedical waste as an occupational hazard
iii) Bulky waste
Bulky waste or bulky refuse is a technical term taken from waste management to describe waste types that are too large to be accepted
by the regular waste collection. It is usually picked up regularly in many countries from the streets or pavements of the area. This
service is provided free of charge in many places, but often a fee has to be paid.
iv) Business waste
Business (or commercial and industrial) waste – cover the commercial waste and industrial waste types . Generally, businesses are
expected to make their own arrangements for the collection, treatment and disposal of their wastes. Waste from smaller shops and
trading estates where local authority waste collection agreements are in place will generally be treated as municipal waste.
v) Chemical waste
Chemical waste is a waste that is made from harmful chemicals (mostly produced by large factories). Chemical waste may fall under
regulations such as COSHH in the UK, or the Clean Water Act and Resource Conservation and Recovery Act in the US. Chemical
waste may or may not be classed as hazardous waste.
vi) Clinical waste
Medical waste, also known as clinical waste, normally refers to waste products that cannot be considered general waste, produced
from healthcare premises, such as hospitals, clinics, doctors offices, labs and nursing homes.

vii) Coffee wastewater
The unpicked fruit of the coffee tree, known as the coffee cherry, must undergo a long process to make it ready for consumption. This
process often entails the usage of massive amounts of water and the production of considerable amounts of both solid and liquidwaste.
viii) Commercial waste
Commercial waste consists of waste from premises used wholly or mainly for the purposes of a trade or business or for the purpose of
sport, recreation, education or entertainment but not including household; agricultural or industrial waste
ix) Construction and demolition waste (C&D waste)
Construction waste consists of unwanted material produced directly or incidentally by the construction or industries. This includes
building materials such as insulation, nails, electrical wiring, and rebar, as well as waste originating from site preparation such as
dredging materials, tree stumps, and rubble. construction waste may contain lead, asbestos, or other hazardous substances.
x) Controlled waste
Controlled waste a waste type composed of either domestic, commercial and/or industrial waste.
xi) Demolition waste
Demolition waste is waste debris from destruction of a building. The debris varies from insulation, nails, electrical wiring, rebar,
wood, concrete, and bricks. It also may contain lead, asbestos or different hazardous materials.
xii) Electronic waste (E-waste)
Electronic waste, e-waste, e-scrap, or Waste Electrical and Electronic Equipment (WEEE) describes loosely discarded, surplus,
obsolete, broken, electrical or electronic devices. The processing of electronic waste in developing countries causes serious health and
pollution problems because electronic equipment contains some very serious contaminants such as lead, cadmium, beryllium and
brominated flame retardants. Even in developed countries recycling and disposal of e-waste involves significant risk to workers and
communities and great care must be taken to avoid unsafe exposure in recycling operations and leaching of material such as heavy
metals from landfills and incinerator ashes.
xiii) Food waste
Food waste is "any food substance, raw or cooked, which is discarded, or intended or required to be discarded", according to the legal
definition of waste
xiv) Hazardous waste
A hazardous waste is waste that poses substantial or potential threats to public health or the environment and generally exhibits one
or more of these characteristics:
a) carcinogenic
b) ignitable (i.e., flammable)

c) oxidant
d) corrosive
e) toxic
f) radioactive
g) explosive
xv) Inert waste

Inert waste is waste which is neither chemically or biologically reactive and will not decompose. Examples of this are sand, drywall,
and concrete. This has particular relevance to landfills as inert waste typically requires lower disposal fees than biodegradable waste or
hazardous waste.
Identify waste disposal equipment and facilities

 Incinerators  Shredders
 Recycling  Compactors
 Containers
Explaining the waste disposal methods

OCEAN DUMPING
Advantages:
 convenient
 inexpensive
 source of nutrients, shelter and breeding
Disadvantages:
 ocean overburdened
 destruction of food sources
 killing of plankton
 desalination
SANITARY LANDFILL
Advantages:

 volume can increase with little addition of people/equipment
 filled land can be reused for other community purposes
Disadvantages:
 completed landfill areas can settle and requires maintenance
 requires proper planning, design, and operation
INCINERATION
Advantages:
 requires minimum land
 can be operated in any weather
 produces stable odor-free residue
 refuse volume is reduced by half
Disadvantages:
 expensive to build and operate
 high energy requirement
 requires skilled personnel and continuous maintenance
 unsightly - smell, waste, vermin
OPEN DUMPING
Advantages:
 inexpensive
Disadvantages:
 health-hazard - insects, rodents etc.
 damage due to air pollution
 ground water and run-off pollution
RECYCLING
Advantages:
 key to providing a livable environment for the future
Disadvantages:
 expensive
 some wastes cannot be recycled
 technological push needed
 separation of useful material from waste difficult

Stating of legal aspects of waste disposal
 Waste handling and disposal is control by an Act of parliament of 1999 under Environmental Management and Co-ordination
Act No. 8, of 1999,
 The Minister for Environment and Natural Resources, on the recommendation of the National Environment Management
Authority (NEMA) and upon consultation with the relevant lead agencies makes the following Regulations:
PART I: PRELIMINARY PROVISIONS

Citation
1. These Regulations may be cited as the Environmental Management and Co-ordination (Waste Management) Regulations, 2006.
Application
2. These Regulations shall apply to all categories of waste as is provided for herein.
Interpretation
3. In these Regulations unless the context otherwise requires: Cap 243
“Act” means Environmental Management and Co-ordination Act No.8 of 1999.
“Applicant” means any person who applied to the Authority or lead agency for authorization to perform specific activities connected
with chemicals, pesticides, radioactive substances and waste management.
“Authority” means the National Environment Management Authority (NEMA) established under Section 7 of the Act.
“Biodegradable substance” means a substance that can be degraded by
microorganisms.
“Biomedical waste” means any waste which is generated during the diagnosis, treatment or immunization of human beings or
animals or in research activities pertaining thereto or in the production or testing of biologicals and including categories mentioned in
Ninth Schedule of these Regulations.
“Board” means the Radiation Protection Board as established under the Radiation Protection Act, Cap. 243 Laws of Kenya.
“Disposal site” means any area of land on which waste disposal facilities are physically located or final discharge point without the
intention of retrieval but does not mean a re-use or re-cycling plant or site.
“Domestic Waste” means waste generated from residences.
“Environmentally Sound Management of Waste” means taking all practical steps to ensure that waste is managed in a manner
which will protect human health and the environment against the adverse effects which may result from the waste.
Cap 346
“Incineration” means the controlled burning of solids, liquids, gaseous combustible waste to produce gases and residues containing
little or no combustible materials.

“Industrial Waste” means waste arising from processing and manufacturing industries or trade undertakings and can take the form of
liquid, non-liquid, solid and gaseous substances.
“Pesticide” has the meaning assigned to it under the Pests Control Products Act Cap. 346 of the Laws of Kenya.
“Prior Informed Consent” means the international operation procedure for exchanging, receiving and handling notification
information by the competent authority on waste.
“Radioactive Waste” means any radioactive material that has been, or will be, discarded as of being of no further use.
“Recycling of waste” means the processing of waste material into a new product of similar chemical composition.
“Reprocessing” means the processing of waste into a new product of different chemical composition.
“Reuse” means waste reused with or without cleaning and/or repairing.
“Segregation” means any activity that separates waste materials for processing.
“Sludge” means a none flowing mixture of solids and liquids.
“Storage” means temporary placement of waste in a suitable location or facility where isolation, environmental and health protection
and human control are provided in order to ensure that waste is subsequently retrieved for treatment and conditioning and/or disposal.
“Toxic Chemical” means any substance, which on entry into an organism through ingestion, inhalation and dermal contact is
injurious, causes physiological, or biochemical disturbances or otherwise causes deterioration of the functions of the organism in any
way.
“Treatment” means any method, technique or process for altering the biological, chemical or physical characteristics of wastes to
reduce the hazards it presents.
“Waste Generator” means any person whose activities or activities under his or her direction produces waste or if that person is not
known, the person who is in possession or control of that waste.
“Waste Management” means the activities, administrative and operational, that are used in handling, packaging, treatment,
conditioning, reducing, recycling, reusing, storage and disposal of waste.
1) Define environmental hygiene.

2) Discuss any five environmental health hazards.
3) Explain any five different types of waste.
4) Explain the different methods of waste disposal.

SAFETY AND SECURITY
Specific Objectives
By the end of the sub-module unit the trainee should be able to:
a) Define terms used in safety and security
b) Explain the importance of safety and security in catering and accommodation premises
c) Outline the safety and security requirements
d) Outline safety precautions
e) State legal aspects on safety and security in catering and accommodation premises
Defining terms
Security
 The state of being free from danger or injury;
 Security is the degree of protection against danger, loss, and criminals
Safety
 It is the condition of being protected against physical, social, spiritual, financial, political, emotional, occupational,
psychological, educational or other types or consequences of failure, damage, error, accidents, harm or any other event which
could be considered non-desirable.
 The state of being certain that adverse effects will not be caused by some agent under defined conditions
 Freedom from danger; quality of not causing injury or loss.
Explaining the importance of safety and security

i) It aids in the prevention of crime.
ii) It helps to minimize accidents.
iii) It provides the staff with a good and secure working environment.
iv) It provides a safe and secure for the guests and possessions.
Outlining safety and security requirements in catering and accommodation premises

 Check condition of the equipment before and after use
 Read manufactures instructions before operating any tool or using any product
 Ensure tools and products are used for the purpose intended and used correctly
 Arrange your workshop and store tools and products in their right places
 Ensure that any product that splits on the floor is cleaned immediately
 Always keep your floor completely dry
 Ensure workshop is well light
 Avoid a slippery floor in the workshop
 Put warning signs of slippery area
 Always maintain cleaning working places by disposing waste products to the dust bins
 Do not run while in the workshop
 Always use tools and equipment correctly for the purpose intended
 Store tools in their right places when not in use
 Follow manufactures instructions while working with electrical tools and equipment
 Services your tools and equipment regularly
 Dry your hands when handling electrical tools
 Walkways, stairs, entrances and exits should be kept clear
 Damaged or unsafe surfaces, fixtures and fittings should be reported to the responsible person
Outlining fire precautions in catering and accommodation premises
 Cover all unused electrical outlets.

 Arrange electrical cords so they neither dangle loosely nor entangle with one another.
 Matches, lighters, and all flammable materials should be kept out of the reach of children.
 Radiator covers should be made of a non-heat absorbent material.
 Wood stoves and fireplaces should have screens and a gate, so that children cannot wander too close.
 Fireplaces and, especially, chimneys should be cleaned and inspected by a reputable professional every year.
 There should be a smoke detector installed on every level of the premises and in the hallways leading to other rooms. It is an
extra precaution to have them installed in each bedroom.
 Set the thermostats on water heaters between 135 and 130 degrees Fahrenheit.
 Formulate an escape plan for every room in the premises, with an alternate plan in case the first option is blocked by fire.
Practice these escapes often.
 Set up a safe place to meet outside.
 Keep flammable materials away from heat sources.
 Try to use non-flammable or fire-resistant materials for curtains and upholstery.
 Use space heaters only on noncombustible surfaces and at least three feet from furniture and walls.
 Store all flammable and combustible products in cool, well ventilated places, locked securely and/or out of the reach of
children.
Fire safety practices
Identification of fire fighting equipment and causes of fire

CAUSES OF FIRE FIRE FIGHTING EQUIPMENT
 Flammable substances like wood, papers,  Extinguishers labelled Class A fires
grass ( Class A fires)
 Flammable substances like petrol,  Fire Extinguisher labelled Class B fires
paraffin, chemical (Class B fires
 Electrical fault e.g. faulty sockets, faulty  Fire Extinguisher labelled Class C fires
tools/ equipment (Class C fires)
 Flammable metals (Class D fires)  Fire Extinguisher labelled Class D fires
A fire extinguisher showing different parts
Water bucket/ Sand bucket
Water bucket used for class A fires

Sand used for class B fires
Hose Reels
Uses water at high pressure for class A fires

Used to put out fire by cutting out oxygen supply
Suitable for fighting fire on human clothes
Hose Reels
Uses water at high pressure for class A fires

Fighting fire in a workshop
i) Fire is fought depending on the size and source of fire
ii) Small fire resulting from flammable substance is fought by covering the source of fire with
a fire blanket or spraying carbon dioxide from a fire extinguisher
iii) Big fire resulting from an explosion is fought using hose reels
iv) Small fire resulting from flammable materials is fought by covering the source of fire with a fire blanket or pouring with fire
blanket water on the source of fire
v) Fire resulting from electrical fault is fought by spraying halogen from a fire
extinguisher or using fire hose
Stating legal aspects on safety and security requirements in catering and accommodation
Premises
As from 1993 six health and safety at work regulation has come into force.
1. Management of health and safety at work regulation1992
o Risk assessment
o Control of hazardous substances
o training
2. Work place regulation
o Floor to be of suitable construction
o Floor free from hazardous articles or substances
o Steps taken to avoid slips, trips and falls
3. Manual handling operation regulations
o Reducing incorrect handling of loads
o Preventing hazardous handling
4. Fire precautions in places of work

o Means of fire fighting
o Evacuation procedures
o Raising the alarm
5. provision and use of work equipment
o ensure correct usage
o properly maintained
o training given
6. Health and safety (Display screen equipment)
o To see that staff using visual display units have suitable work place and take regular breaks
1. Explain the importance safety and security in a catering premise and accommodation premise.
2. Explain any five security precautions that should be taken in a catering and accommodation premise.
3. Explain any five safety precautions that should be taken in catering and accommodation premise.

MAINTENANCE
Specific Objectives
a) Explain the scope and importance of maintenance in catering and accommodation premises
b) Explain types of maintenance in catering and accommodation premises
c) Explain factors that influence maintenance of catering and accommodation premises
d) List tools and materials used in maintenance
Explaining the scope and importance of maintenance
Scope of maintenance
Internal External
Plant Heating, lighting, ventilation Lighting, fuel stores
centralized vacuuming,
plumbing
Services Electricity, gas, water Drainage, sewage
Machinery and Catering , laundry, cleaning, Transport, fire fighting access
equipment firefighting, access
Specialized areas Swimming pools, operating Swimming pools, gazebos, barbecue
theatres areas

Building Doors, windows, walls, Roof, guttering, fire escapes, masonry,
envelope ceilings, paintwork, structural chimneys, paintwork, windows,
repairs, redecoration structural repairs, redecoration
Site Gardens, pathways, fences, gates,
boundary walls.
Importance of maintenance
 The benefits of performing maintenance inspections at recommended service intervals:
 Reduce the risk of costly in-season downtime
 Reduce repair costs due to preventative maintenance
 Ensure optimum performance at all times
 Higher resale value for well maintained equipment
Types of maintenance
 General types of technical maintenance:
i) Maintenance, repair and operations
 Maintenance, repair and operations (MRO) may be defined as, "All actions which have the objective of retaining or restoring
an item in or to a state in which it can perform its required function. The actions include the combination of all technical and
corresponding administrative, managerial, and supervision actions."
 (MRO) involves fixing any sort of mechanical or electricaldevice should it become out of order or broken (known as repair,
unscheduled or casualty maintenance).
 It also includes performing routine actions which keep the device in working order (known as scheduled maintenance) or
prevent trouble from arising (preventive maintenance).
ii) Preventive maintenance

 The care and servicing by personnel for the purpose of maintaining equipment and facilities in satisfactory operating condition
by providing for systematic inspection, detection, and correction of incipient failures either before they occur or before they
develop into major defects.
 Maintenance, including tests, measurements, adjustments, and parts replacement, performed specifically to prevent faults from
occurring.
 Preventive maintenance is one of the most ignored aspects of maintenance.
 Here are some reasons why you should develop a preventive maintenance plan for your establishment
a) Preventive Maintenance Saves Money:

b) Preventive Maintenance Saves Time:
c) Preventive Maintenance Helps Safeguard Your Data:
d) Preventive Maintenance Improves Performance:
iii) Condition-based maintenance

 Breakdowns in industrial manufacturing systems can have significant impact on the profitability of a business.
 Expensive production equipment is idled, labor is no longer optimized, and the ratio of fixed costs to product output is
negatively affected.
iv) Predictive maintenance

 Predictive maintenance (PdM) techniques help determine the condition of in-service equipment in order to predict when
maintenance should be performed.
 This approach offers cost savings over routine or time-based preventive maintenance, because tasks are performed only when
warranted.
Factors influencing maintenance in catering and accommodation premises
a) It must be cost effective
b) It meets statutory and other legal requirements
c) It reduces the incidences of running maintenance which precipitates user requisition
d) It meets operational needs
e) Higher percentage of actual work for the maintenance craftsmen to undertake rather than purely inspection of items
Identifying tools and materials in maintenance

 Hand pliers  Spanners
 Hammer  Electricity tester
 Hack saw  Wood plane
 Wood saw  Cramp and vices
 Screw driver  Sharpening file
1. State and explain the types of maintenance that are done in a catering and accommodation premise.
2. Identify any ten tools/equipment used in maintenance and explain their uses.

TENANCY AND PREMISES
Specific objectives
 By the end of this sub-module unit, the trainee should be able to:
a) Define terms
b) Discuss factors affecting tenancy
c) State legal aspects on tenancy

Defining terms
i) Tenant
 Someone who pays rent to use land or a building or a car that is owned by someone else.
ii) Landlord/landlady
 Landlord is the owner of a house, apartment, condominium, or real estate which is rented or leased to an individual or
business, who is called a tenant (also a lessee or renter).
 When a juristic person is in this position the term landlord is used. Other terms include lessor and owner
iii) Tenancy
 The possession and use of real estate owned by another party
Factors affecting tenancy
1. What can you afford?
Before you even look at a property, workout what you can afford by looking at what your outgoings are likely to be. For instance, you
should expect to incur costs like:
 The monthly rent which may be payable monthly, bi-monthly, quarterly, half-yearly or even annually
 The tenancy agreement costs, an agent or a lawyer, whoever you decide to deal with will charge a fee for constructing the
tenancy agreement
 Security deposit to ensure compliance with the duties and obligations under the tenancy agreement
 Deposits for water, electricity or even telephone services payable to the relevant authorities who provide them
Other costs like insurance for your belongings should also be anticipated as the landlord is only under duty to insure for the physical
structure.
2. Check on the neighbourhood
 Consider how secure the area might be; whether the roads are well lit and which ones to avoid for safety reasons
 Listen out for noise; roaring traffic, barking dogs, and noisy neighbours could be an imminent source of nuisance
 Check out what amenities exist in the area amenities; is there a local shop, hospital or college?
 Find out about public transport. Is it easy and close by? Is it regular? How much is it?
 Look for available car parking. Even if you don’t have one your self, it may make it easy for others to visit
3. What to look for in the property
Check out the property’s state of repair and if repairs are needed ask if the landlord would be willing to do them before you move in.
Think about safety:
 Check out how the windows the windows and doors lock and whether they are burgled
 Look around the precincts: check whether the fences and walls are secure and whether they would require additional security
4. Work out the total cost
 Check out how much the deposit is. Ask the landlord to confirm how much it is and when you will get it back
 Double-check the rent details. How much is it and when is it due, who you pay it to and how.
 Ask the estate agent about administration costs. If you used an agent there may be extra costs when you sign the tenancy
agreement or when it runs out in the future.
 Work out how much anything that isn’t provided will cost you may have to save up to get everything you need.
5. Tenancy agreement
Before signing, read, and if necessary get professional advice on, any documents you have to sign. Areas of the lease to look out for
include:
 length of the tenancy

 mode of rent payment
 what the deposit is
 who will hold it and how it will be held
 how you will get it back

 how much, and who will pay for work at the end of the tenancy, such as the property inspection, renewing the agreement or
cleaning the property
6. Moving in
This can be a very exciting moment and it’s easy to forget a few important things:
 insure your own belongings

 make your own notes of the meter readings both for water, electricity and telephone so as not to pay bills for services you did
not consume.
 Finally make sure you know how all equipment in the property works and you have their manuals.
7. Looking after your rented property
Except for normal wear and tear during the period of the tenancy, be expected to make good any damage done otherwise it comes out
of your deposit. So return the property to the landlord at the end of the tenancy in the same condition as at the start, allowing for fair
wear and tear.
Unit task 3 Legal aspects of tenancy
Short Title and Commencement
1. This Act may be cited as the Landlord and Tenant (Shops, Hotels and Catering Establishments) Act, and shall be deemed to have
come into operation on the 1st November, 1965.
Interpretion
2. (1) For the purposes of this Act, except where the context otherwise requires -
"catering establishment" means any premises on which is carried out the business of supplying food or drink for consumption on such
premises, by persons other than those who reside and are boarded on such premises;

"controlled tenancy" means a tenancy of a shop, hotel or catering establishment -
(a) which has not been reduced into writing; or
(b) which has been reduced into writing and which -
(i) is for a period not exceeding five years; or
(ii) contains provision for termination, otherwise than for breach of covenant, within five years from the commencement thereof; or
(iii) relates to premises of a class specified under subsection (2) of this section:
Provided that no tenancy to which the Government, the Community or a local authority is a party, whether as landlord or as tenant,
shall be a controlled tenancy;
"hotel" means any premises in which accommodation or accommodation and meals are supplied or are available for supply to five or
more adult persons in exchange for money or other valuable consideration;
"landlord", in relation to a tenancy, means the person for the time being entitled, as between himself and the tenant, to the rents and
profits of the premises payable under the terms of the tenancy;
"Minister" means the Minister for the time being responsible for matters relating to commerce;
"receiving party" means a tenant or a landlord of a controlled tenancy to whom a tenancy notice is given;
"reference" means a reference to a Tribunal under section 6 of this Act;
"rent" includes any sum paid as valuable consideration for the occupation of any premises, and any sum paid as rent or hire for the use
of furniture or as a service charge where premises are let furnished or where premises are let and furniture therein is hired by the
landlord to the tenant or where premises, furnished or unfurnished are let with services,
"requesting party" means a landlord or a tenant of controlled tenancy by whom a tenancy notice is given;
"service charge" means a charge for any services rendered;
"services" in respect of any tenancy means the use of water, light or power, conservancy, sewerage facilities, sweeper, watchman,
telephone or other amenity or facility available to the tenant, save and except the supplying of meals, and the right of access to any
place or accommodation accorded to the tenant by reason of his occupation of the premises comprised in the tenancy;
"shop" means premises occupied wholly or mainly for the purposes of a retail or wholesale trade or business or for the purpose of
rendering services for money or money's worth;
"tenancy" means a tenancy created by a lease or underlease, by an agreement for a lease or underlease, by a tenancy agreement or by
operation of law, and includes a sub-tenancy but does not include any relationship between a mortgagor and mortgagee as such;
"tenancy notice" means a notice given under subsection (2) or subsection (3) of section 4 of this Act;
"tenant" in relation to a tenancy means the person for the time being entitled to the tenancy whether or not he is in occupation of the
holding, and includes a sub-tenant;
"Tribunal" means a Tribunal appointed under section 11 of this Act.

(2) The Minister may, by notice in the Gazette, specify, by reference to rent paid or rateable value entered in a valuation roll under the
Valuation for Rating Act, classes of shops, hotels or catering establishments tenancies of which shall be controlled tenancies
regardless of the form or period of such tenancies.
(3) Notwithstanding anything contained in any other written law requiring the registration of tenancies, evidence of a tenancy may, for
any of the purposes of this Act, be given in any proceedings whether such tenancy is registered or not.
Matters relating to Controlled Tenancies Generally
3. (1) Without prejudice to the power of the parties to a tenancy to adopt any form upon which they may mutually agree, a controlled
tenancy may be reduced to writing in the prescribed form.
(2) The terms and conditions set forth in the Schedule to this Act shall be implied in every controlled tenancy which is not reduced to
writing or which is in the prescribed form.
(3) The landlord of a controlled tenancy shall keep a rent book in the prescribed form, of which he shall provide a copy for the tenant
and in which shall be maintained a record, authenticated in the prescribed manner, of the particulars of the parties to the tenancy and
the premises comprised therein, and the details of all payments of rent and of all repairs carried out to the premises.
(4) Whenever a landlord appoints an agent for the purpose of effecting transactions relating to a controlled tenancy, the particulars of
such agent shall be recorded in the rent book and authenticated by his signature.
(5) Any person who -

(a) being a landlord, fails to keep a rent book or to provide a copy thereof as required by subsection (3) of this section; or
(b) fails to make any prescribed entry in a rent book, or to authenticate any such entry in the prescribed manner; or
(c) makes any entry in a rent book which he knows to be false or which he has no reasonable cause to be true; or
(d) makes any alteration or erasure of an entry in a rent book which may be to the prejudice of the landlord or the tenant,
shall be guilty of an offence and liable to a fine not exceeding two thousand shillings or to imprisonment for a period not exceeding
two months, or to both such fine and imprisonment.
(6) Any agreement relating to, or condition in, a controlled tenancy shall be void in so far as it purports to -
(a) preclude the operation of this Act; or
(b) provide for the termination or surrender of the tenancy in the event of the tenant making an application to a Tribunal under this

Act; or
(c) provide for the imposition of any penalty or disability on the tenant on making any such application.
Assessment questions
1. State and explain any five factors that affect tenancy.

2. Outline any five legal aspects related to tenancy.

CATERING PREMISE AND EQUIPMENT Notes

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

CATERING PREMISE AND EQUIPMENT Notes

Uploaded by

Copyright:

Available Formats

CATERING PREMISE AND EQUIPMENT

TOPIC 1: INTRODUCTION TO CATERING AND ACCOMMODATION PREMISES

Defining terms used in catering premises

Classification of catering and accommodation premises

A. Commercial Catering and accommodation Operations

Benson Kimuyu Page 1

2. House of residence and Hostels

TOPIC 2: PREMISE’S LOCATION AND LAYOUT

CHAPTER 494 - Hotels and Restaurants Act

Benson Kimuyu Page 2

1. This Act may be cited as the Hotels and Restaurants Act.

PART II—THE HOTELS AND RESTAURANTS AUTHORITY

(a)a chairman appointed by the Minister;

(4) The Authority shall have power—

Benson Kimuyu Page 3

4. (1) After the appointed day—

(3) In the event of any contravention—

Application for, and grant of, licences

Benson Kimuyu Page 4

(b)a hotel or restaurant is being conducted in an unclean or unsanitary manner; or

(c)a hotel or restaurant is not being conducted in an efficient manner; or

(2) The Tribunal shall consist of—

Benson Kimuyu Page 5

PART IV—DUTIES, LIABILITIES AND PRIVILEGES OF HOTEL KEEPERS

Register and book to be kept by licensee

Minister may impose tariff

Benson Kimuyu Page 6

PART VI—CATERING TRAINING AND TOURISM DEVELOPMENT LEVY

(a)all proceeds of the levy;

Establishment of Trustees Cap. 494

(4) The office of a trustee shall become vacant—

Benson Kimuyu Page 7

20A.(1) The Trustees may, by written notice addressed to any person-

Cap. 237 not to apply

Benson Kimuyu Page 8

Temporary licence where licence refused or cancelled

Benson Kimuyu Page 9

FIRST SCHEDULE (s. 3 (6))

SECOND SCHEDULE (s. 10(8)

THIRD SCHEDULE (s. 12(5))

Benson Kimuyu Page 10

TOPIC 3: BUILDING FABRICS

Benson Kimuyu Page 11

iii) Damp proof course (DPC)

iv) Plinth beam

Benson Kimuyu Page 12

 Openings are to be provided in wall for access and ventilation.

vii) The pillars.

 Roof is typically made of RCC, stone slab, tiles etc.

xi) Surfaces / Finishes

xii) The ceiling

Function of a building fabrics component

Benson Kimuyu Page 13

Types of Wood Floor Finishes

Benson Kimuyu Page 14

d) Converstion-Varnish Sealers-(Swedish Finishes)- A two-component acid-curing, alcohol-based sealers. Because of their

Prefinished hard wood flooring

Benson Kimuyu Page 15

b) Soft Floor finishes

Select carpet based on:

 Pile — the height of the fibre.

Benson Kimuyu Page 16