EFFECTS OF KITCHEN PLANNING AND DESIGN ON KITCHEN STAFF

PRODUCTIVITY IN NAKURU TOWN HOTELS

DB9/32643/17

JOSELYN NAMAEMBA WANJALA

A RESEARCH PROPOSAL SUBMITTED TO THE DEPARTMENT OF RESOURCE

DEVELOPMENT IN PARTIAL FULFILMENT OF THE REQUIREMENT FOR THE

AWARD DEGREE IN BACHELOR OF SCIENCE IN HOTEL MANAGEMENT

CHUKA UNIVERSITY

AUGUST, 2021

i
DECLARATION

This is to certify that:

This proposal comprises only my original research work towards the project of Bachelors of

Hotel Management.

For works of others involved, every effort is made to indicate this clearly with due reference to

the literature and acknowledgement of collaborative research and decisions.

This work was done under the guidance of my supervisor Dr Jedidah Kiharason, Chuka

University.

JOSELYN NAMAEMBA WANJALA

DB9/32643/17

Sign _____________________________ Date____________________________

APPROVAL BY UNIVERSITY SUPERVISOR;

This proposal has been submitted with my approval as the supervisor.

DR JEDIDAH KIHARASON

SUPERVISOR

Sign______________________________ Date_____________________________

ii
ACKNOWLEDGEMENT

My sincere gratitude goes to my supervisor Dr Jedidah Kiharason for making time to guide me in

coming up with this proposal.

I would also like to thank my family for their support.

Above all this, I thank God for the gift of good health.

iii
ABSTRACT

Managers in hospitality industry don’t consider kitchen planning and design to a similar degree.

Consequently, a few hotels plan their kitchens such that kitchen staffs are not ready to work

productively. In this way the study will aim at investigating and studying the effects of kitchen

planning and design on kitchen staff productivity and thought of conceivable approaches to

enable hotel managers understand the significance of good kitchen planning and design to

improve staff productivity. The objectives of the study are to evaluate the effects of efficiency in

kitchen planning and design on kitchen staff productivity, to determine how comfort in kitchen

planning and design influences kitchen staff productivity, and to examine how safety in kitchen

planning and design affects kitchen staff productivity in hospitality industry in Nakuru Town.

The study will review more information based on the objectives of the study and two theories;

the kitchen triangle theory and Herzberg’s two factor theory. Descriptive survey design will be

adopted. The study will be conducted in Nakuru Town. You begin with the population size, from

which now you draw a sample sizeThe sample size will be 35 respondents comprising of hotel

managers and 5 kitchen staffs from each hotel. The researcher will select 5 hotels. Better still,

say how many staff (managers and kitchen staff) you will get form each of the 5 hotels. That way

it becomes clear Unstructured and structured questionnaires will be used to collect data.

Questionnaires will be distributed in different hotels to various kitchen staff and managers to

collect data on effects of kitchen planning and design on kitchen staff productivity in hospitality

industry.

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Table of Contents

DECLARATION.........................................................................................................................................ii
ACKNOWLEDGEMENT..........................................................................................................................iii
ABSTRACT...............................................................................................................................................iv
CHAPTER ONE..........................................................................................................................................1
Introduction.................................................................................................................................................1
1.1 Background...........................................................................................................................................1
1.2 Statement of the problem.......................................................................................................................3
1.3 Purpose of the study..............................................................................................................................3
1.4 Research objectives...............................................................................................................................3
1.5 Research questions................................................................................................................................3
1.6 Significance of the study.......................................................................................................................4
1.7 Scope of the study.................................................................................................................................4
1.8 Limitations............................................................................................................................................4
1.9 Expected outcomes................................................................................................................................5
Definition of terms......................................................................................................................................5
CHAPTER TWO.........................................................................................................................................6
2.0 LITERATURE REVIEW......................................................................................................................6
Introduction.................................................................................................................................................6
Theoretical framework................................................................................................................................6
2.3 The Kitchen triangle Theory..................................................................................................................6
2.4 Herzberg’s two factor theory.................................................................................................................8
2.5 EMPIRICAL FRAMEWORK...............................................................................................................9
2.5.1 Staff productivity................................................................................................................................9
2.5.2 Comfort of kitchen planning and design on kitchen staff productivity.............................................10
2.5.2.1 Good working conditions...............................................................................................................11
2.5.2.1 Provide wholesome meals.............................................................................................................11
2.6 Safety of kitchen planning and design on kitchen staff........................................................................11
2.7.1 Incentive program.............................................................................................................................13
2.7.2 Fixed shifts and overtime policy.......................................................................................................14
2.8 Conceptual framework.........................................................................................................................14

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.................................................................................................................................................................. 14
.................................................................................................................................................................. 14
.................................................................................................................................................................. 14
CHAPTER THREE...................................................................................................................................15
RESEARCH METHODOLOGY..............................................................................................................15
3.1. Research Design.................................................................................................................................15
3.2. Study area characteristics...................................................................................................................15
3.3 Target population.................................................................................................................................15
3.4. Research sample and sampling procedure..........................................................................................16
3.5. Data collection....................................................................................................................................16
3.5.1 Validity of the instrument.................................................................................................................17
3.5.1 Reliability of the instrument.............................................................................................................17
3.6. Data analysis.......................................................................................................................................17
3.7Ethical considerations...........................................................................................................................17
REFERENCES..........................................................................................................................................20
APPENDICES...........................................................................................................................................22
Questionnaires...........................................................................................................................................22
Introduction...............................................................................................................................................22

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LIST OF FIGURES

Fig 1: Illustration of a kitchen triangle.........................................................................................................7

Fig 2: Conceptual framework.....................................................................................................................14
3.8: Research work plan............................................................................................................................18
3.9: Budget................................................................................................................................................19

List of abbreviations missing…

vii
 CHAPTER ONE

Introduction

1.1 Background

The document should have 1.5 line spacing, not 2.0

A kitchen is a room or area designed and equipped for preparation of cooking healthy nourishing

substance that is eaten, drunk and otherwise taken into the body to sustain life, provide energy,

and promote growth and repair worn out tissues. The layout and design of a kitchen is one of the

most evident characteristics of a productive operation because it determines the appearance of its

environment (Slack et al, 2002). Organization of working environment influences the way

processes flow, which evidences the importance of a good layout for a kitchen performance

(Bougoure and Lee, 2009). Most small and medium sized hotels rarely have a system that

ensures the measurement of their performance and action on any deviation (Horng et

al.2013;Ho,2011) Strategies of designing a kitchen that maximizes productivity of staff is

influenced by range of available appliances, trends as well as developing technology.

A well organized and planned kitchen helps minimize food wastage and deterioration and reduce

on the time taken for preparation, production and also reduces accidents by kitchen staff.

Pehkonen et al. (2009), stated that layout and design of the kitchen needs to take into account

employee productivity. Space needs to be adequate to complete work required, but not so large

that employee spends lots of time walking from place to place. Durability of the kitchen is an

important consideration in planning the layout and design of the facility. Kitchen layout is

commonly referred to as introduction of modern technology to reduce clumsiness and accidents

(Pehkonen et al., 2009).

A productive environment requires management that can positively motivate its staff. Adequate

working space, safe and clean working environment, enough ventilation in the kitchen motivates
1
staff positively. The importance of a high quality workplace has never been more evident than in

today’s climate of rising real estate costs and increasing business competition. To attract and

retain high caliber employees and to improve the performance of existing employees, an

organization must be able to offer a safe, comfortable, and stimulating work environment.

The actual physical layout of the kitchen is extremely important when it comes to maximizing

productivity in addition to healthy level of communication and personal motivation at workplace

(Gutnick, 2007).Most managers and business owners choose to operate with certain minimum

level of kitchen furniture and accessories, thereby ignoring what can amount to a major obstacle

on the path to increasing employee productivity. A productive environment requires management

that is able to positively motivate its employees in an infrastructure that is good to employee’s

needs.

A poorly designed kitchen contributes a lot to low staff performance. A poorly designed kitchen

can happen due to additional of new equipment, new hired staff. This makes working in the

kitchen difficult and too much time is spent on preparation and production hence loss of morale

and low productivity realized. They should be designed properly to avoid too much warmth and

dampness that can create room for pathogens and allergens. Inhalation of smoke particles can

lead to health problems among staff members. The process of kitchen work and activities

contained in the kitchen reflect the requirements that need to be considered in order to design

efficient kitchen with components suitable for preparation and cooking, storage and accessibility

of different equipment’s. (Yong Jun KO, 2007).

Kitchen components are required to be functionally oriented in order to provide accessibility,

efficient usage of storage space and creating ergonomic comfort into the kitchen space. This

2
would enhance great saving on time and effort during any activity occurring in the kitchen and

avoids any unnecessary movement during the usage.

1.2 Statement of the problem

During designing of restaurant kitchens, most restaurant managers do not put in much effort

compared to other areas like the dining. Most managers assume the extent to which a restaurant

kitchen should be designed due to lack of knowledge, financial challenges and poor

management. The study will be carried out to determine how kitchen planning and design affects

the productivity of kitchen staff in Nakuru town hotels, try to come up with possible ways hotel

managers can understand importance of kitchen planning and design on kitchen productivity.

1.3 Purpose of the study

To evaluate the relationship between kitchen planning and design and staff productivity in

Nakuru town hotels.

1.4 Research objectives

1. To evaluate effects of safety in kitchen planning and design on productivity of the staff in

Nakuru town hotels.

2. To determine the effects of comfort in kitchen planning and design on productivity of

staff in Nakuru town hotels.

3. To evaluate effects of efficiency on kitchen design and planning on productivity of staff

in Nakuru town hotels.

1.5 Research questions

1. What is the influence of kitchen safety in kitchen planning and design to staff

productivity?

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 2. What is the effect of kitchen comfort in kitchen planning and design on staff

productivity?

3. To what extent does efficiency influence kitchen planning and design on staff

productivity?

1.6 Significance of the study.

The findings of the study will benefit both hotel managers and staff. The kitchen staff will have a

conducive working environment thus increase in the number of guests in the hotel. This will

contribute to increase of hotel revenue. This will help managers understand the importance of a

well-planned and designed kitchen. There will be increase in revenue of Nakuru town hotels.

This will enhance growth in the hospitality industry in Nakuru town due to well-planned and

designed kitchen on staff productivity.

1.7 Scope of the study.

The study will be carried out in Nakuru town hotels. It will focus on effects of kitchen planning

and design on staff productivity. The study will be carried out for a period of two

months(September- October year?).

1.8 Limitations.

The period of study will be limited and therefore information provided will not be enough. There

will be a challenge in financing the research. The time for the research should be increased.

The employees of various hotels in Nakuru may be reluctant in responding to questions. The

researcher would identify some people to assist in the research so as to get enough information.

4
1.9 Expected outcomes

1. The contribution of comfort in kitchen planning and design on staff productivity would

be determined.

2. The contribution of safety in kitchen planning and design on staff productivity would be

determined.

3. The contribution of efficiency in kitchen planning and design on staff productivity would

be determined.

Definition of terms

Kitchen-room or part of a room used for cooking and food preparation in a dwelling or

commercial establishment.

Staff productivity- assessment of the efficiency of a worker or a group of workers.

Ergonomics-the study of working conditions, especially the design of equipment and furniture, in

order to help people work more efficiently.

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CHAPTER TWO

2.0 LITERATURE REVIEW

Introduction

The chapter will outline the various theories that are used to explain the relationship between

staff performance and kitchen design and planning. This part shows existing writing dependent

on the objectives of the study. This will be reviewed out through the following research

objectives: determining how comfort in kitchen planning and design affects productivity of the

staff, to evaluate how safety in kitchen planning and design affects productivity of the kitchen

staff and to evaluate how training on kitchen planning and design affects productivity of kitchen

staff.

Theoretical framework

2.3 The Kitchen triangle Theory

The theory was developed in the 1940s also known as the kitchen triangle. Kitchens were mostly

based around large appliances, minimal workspace and the idea that one person would work in

them at a time, therefore no interruption and hence the triangle.

It expresses a kitchens three principle work zones: the sink, the refrigerator and the stove. As

indicated by it, each leg of the triangle formed should be between four and nine feet each, and

the total separation of the triangle ought not to be under at least 13 or more than 26 feet, neither

too far separated nor excessively normal. The parts of the triangle represent the traffic flow

within a kitchen, making a rotational movement between the tasks of cooking (stove),

chopping/peeling (sink), and storage (refrigerator).Thus it is likewise vital that no component,

for example, Kitchen Island, hinders the flow.

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An increased number of people preparing food in the kitchen has led to many specialists

advocating for the possibility of a kind of evolved kitchen triangle, going from three work

regions to making work zones inside the kitchen that are independent. For instance, when

baking, your baking zone should have everything you would possibly need for baking-measuring

cups and spoons, rolling pin, baking sheets-ideally situated close to both storeroom and stove.

Additionally, it will be essential to assess the traffic flow between work zones (Blakeley, 2018).

The space between each station, the sink, and the stove/oven is ideally between 1.2metres and

2.7metres with overall distances between 4metres and 7.9meters. Anything smaller will make it

hard to work in and anything bigger means there are too many steps between each movement

which makes it feel disjointed. No major pathways should pass through the triangle which is why

this theory worked well when a kitchen was a private room. The need for the work triangle has

changed with introduction of new technology for inside kitchens nowadays, the way we live and

ways food is prepared. At the end of the day, efficiency has to be the priority(Novak, 2016).

Fig 1: Illustration of a kitchen triangle .

Sink

Work Triangle
Refrigerator Stove

Source: Researcher 2021.

7
2.4 Herzberg’s two factor theory

The two factor theory or the motivator- hygiene theory was proposed by Frederick Herzberg in

1959. Herzberg characterized two sets of variables in choosing representatives working attitude

and dimension of execution, named motivation and hygiene factors (Robbins,2009) Motivational

factors are characteristic factors to keep any representatives’ dissatisfaction. To build staff

execution or efficiency, motivational factors must be addressed. The two-factor theory is firmly

identified with Maslow’s order of necessities, yet it introduced more factors to measure how

people are motivated in the working environment. This theory argued that gathering the lower-

level needs (extrinsic or hygiene factors) of people would not motivate them to apply effort but

rather would just keep them from being dissatisfied. To motivate worker’s higher-level needs

(intrinsic or motivation factors) must be provided. These elements serve as a direction for

employees in making a good workplace where staff feels great working inside. At the point when

all these external factors are accomplished, staff will be free from upsetting outside working

conditions that will take away feelings of disappointments, for example: staff working in a

kitchen where the working conditions such as the temperature, humidity, and air circulation are

well regulated will feel satisfied and consequently will work productively. This can possibly

apply if the kitchen itself is very much arranged and planned to guarantee that even the working

place is satisfactory.

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2.5 EMPIRICAL FRAMEWORK

2.5.1 Staff productivity

The physical environment influences how staff interacts and perform tasks. Hughes (2007) in a

survey reported that nine out of ten workers believed that quality of work environment affects

the attitude of employees and increases their productivity. An unsafe and unhealthy workplace

environment in terms of poor ventilation, inappropriate lighting, excessive noise etc. affects

workers’ productivity and health (Chandraseker 2011). Such factors influence staff attitude,

behaviors, satisfaction, performance and efficiency.

McCoy and Evans (2005) expressed that the components of the physical work environment

should be appropriate with the goal that the employees would not be pushed while completing

their tasks. (Vischer, 2007) essential factors in the workplace, for example, commotion, lighting,

building shading, temperature, design, work environment layout, workstation set up, furniture,

equipment and space ought to be considered. This will help staff work quiet and, in this manner,

productivity will be high. (Schuss and Palmer, 2011) expressed that color impacts the state of

mind as well as wellbeing and productivity. Color has been proposed to build effectiveness in

performance, reduce accidents and raise staff morale and give an increasingly charming

workplace. At the same time, it can aid in the wellbeing of the staff. Berry, Bowen and

Kjellstorm (2010) affirmed that temperature plays an important role in the work environment

condition, particularly how the human body tries to keep up a perfect temperature. The moderate

temperature encourages staff efficiency while high and low temperature leads to discomfort of

the staff and lessening in productivity (Jaakola, 2012). Darker (2013) cleared up that workspace

plan and the spaces among equipment and furniture directly affect staff productivity. The

presence of many staff in a little space with the equipment particularly a kitchen leads to

9
discomfort. Equipment organization, proper lighting, bright colors, appropriate temperature

levels, proper planning and design are overall basic as they improve staff productivity (Edmans,

Alex, Lucius and Chendi, 2014).

2.5.2 Comfort of kitchen planning and design on kitchen staff productivity.

Productivity of kitchen staff will entirely depend on comfort of the kitchen. The factors that

contribute to comfort are air quality, temperature, overall comfort, noise and lighting.

Insufficient fresh air can contribute to reduced ability to work or sometimes employees leaving

work earlier. There is need for appropriate heating ventilation and air conditioning (HVAC). The

desired environment is one that provides a safe, healthy, comfortable climate and supports the

productivity of employees. The HVAC system works by taking in outdoor air and combining

with indoor air. The restaurant kitchen should be well ventilated to let out smell of foods

prepared and smoke thus allowing staff comfort (Gyaan, 2018).The kitchen should be designed

with enough space for movement of kitchen staff from one point to another. Small kitchen will

leave staff struggling for space thus unable to provide smooth work flow (Dareker, 2016). It is

important for staff to move around with ease without bumping into each other or fixtures.

Adequate space allows staff to work quickly and comfortably.

Humidity is high especially in the summer. Modification of kitchen canopies and other

ventilation means to make the place a healthy environment for working of the kitchen staff.

Design and layout have a direct effect on work environment, workers and their attitude. High

temperatures are due to narrow space of the place, the lack of arrangement of the tools and

equipment which affect the workers and raise their sense of dissatisfaction.

10
2.5.2.1 Good working conditions

Most hotels concentrate much on providing excellent facilities to their customers, but forget to

consider comfort of kitchen staff. This is one of the main reasons for high staff turnover in hotel

industry. Most tasks performed by kitchen staff require them to be on their feet always therefore

exhaustive hours and tedious nature of the job is tiresome both physically and mentally.

Therefore, creating a healthy workplace, providing proper designated places for staff will make

them have emotional and psychological support thus comfortable to work productively (Mathis,

2014).

2.5.2.1 Provide wholesome meals

Most hotels provide meals that are not of good quality to their staff. It may not be possible to

provide same quality of meals to staff as that provided to customers. Management should

therefore ensure that quality of staff meals is good. If the staff is well fed since no one can

perform on an empty stomach, productivity of staff will increase because their morale will be

boosted (Mathis, 2014).

2.6 Safety of kitchen planning and design on kitchen staff.

According to Gyaan (2018), a kitchen layout and design should ensure proper circulation and

movement of staff in the restaurant. The design of the kitchen has to meet compliance guidelines

set by Safe work to ensure workplace safety for employees. There should be wide paths to keep

off staff from stumbling and harming themselves as they work. The design of the kitchen should

incorporate enough space between various workstations since a kitchen has the most extreme

number of accidents that occur because of clashes among the staff and dangerous floors.

Most restaurant kitchens force staff to stand for long periods of time in practically static

movement due to their small size. This causes distress and pain thus it is essential that restaurant

11
ergonomics are considered. Proper planning and design of a kitchen will allow well-being for the

general population who use it. A genuine ergonomic structure will minimize movement of

kitchen staff working in the kitchen, spare their time, minimize accidents and reduce food spill

outcomes. Position of doors and exits should be considered as well. To avoid collision, tension

and chaos, work zones should be created in a kitchen for maximum wellbeing. Overall, safety

and ergonomics should be considered in commercial kitchen planning and design (Shoes for

Crews, 2017).

Accidents due to poorly planned and designed kitchen are unavoidable. A poor kitchen layout

affects performance of employees (Hertzman and Barrash 2007). Though no one sets out to

create a poorly designed kitchen, a poor kitchen layout may arise due to new equipment and

supplies being added as well as new employees. This can cause employees to overstretch, stand

too long or use awkward postures in cooking. This makes working in the kitchen too difficult,

takes long in preparing meals and creates and creates an unsafe atmosphere and environment for

better delivery of performance.

2.6.1. Regular training

Regular training sessions on safety of kitchen and implementing them. This keeps staff

motivated since it boosts their confidence at work.

2.6.2. Proper hygiene

Kitchen staff should be well groomed and overall hygiene of the kitchen observed. Proper

hygiene will boost staff confidence and will be willing to work productively (Mathis, 2014).

2.7. Efficiency of kitchen planning and design on kitchen staff.

Working in a poorly designed kitchen can lead to stress, respiratory problems, bodily pains and

headaches to the staff. Brick (2016), found one of the best approaches to maximize efficiency in

12
the kitchen is to design based on work stations. This can be done by use of a ‘work triangle’

which says the sink, refrigerator and store should be in triangular proximity. The concept of

kitchen work stations defines the room into five categories to maximize efficiency and minimize

staffs’ energy as they work in the kitchen. These work stations include consumable, preparation,

cooking and cleaning zone. They should be designed with specific intent and mindful use of

storage, movement and work flow zones in the space to maximize efficiency.

A well designed kitchen should be big enough for staff to cook, prepare and move about without

danger. Dareker (2016), explains that kitchen environments are in every case quick paced and

require the most extreme effectiveness. Improving production and staff effectiveness begins with

the planning and design of the kitchen. An ergonomically structured business kitchen is where

staff can remain in one spot and does most of their work with minimal bending, strolling or

turning therefore in this manner ergonomics can reduce injuries, discomfort and fatigue in the

kitchen

2.7.1 Incentive program.

Incentive programs helps in motivating staff and keeping them happy and productive. Incentives

and recognition help to encourage staff to perform better in their workplace. For example, the

kitchen staff can be motivated through incentive programs such as “star chef”, or “staff of the

month” etc. thus this will not only encourage staff but will likewise boost their morale at work

(Lieberman, 2018).

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 2.7.2 Fixed shifts and overtime policy

Fixed shift and overtime policy should be there to ensure staff rest between shifts since

overworked and tired staff will not be productive at their workplace. It is important to

compensate staff for the extra effort they give in their work to avoid dissatisfaction among them.

This will not only encourage them but will likewise boost their performance as they will work an

extra mile to be compensated (Lieberman, 2018

2.8 Conceptual framework.

Independent variables Dependent variables

Efficiency Staff productivity

 Incentive programs
 Fixed shift and
overtime policy

Comfort
 Good working
Kitchen planning and design
condition

Safety
 Regular training
 Proper hygiene

Fig 2: Conceptual framework.

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 CHAPTER THREE

RESEARCH METHODOLOGY

3.0 Introduction

The objectives of the research proposal are to determine the effects of kitchen design and layout

on kitchen staff production. The methodology comprises of research design, location of the

study, the target population, research instruments, validity and reliability of the research

instruments, data collection procedure, data analysis procedures as well as ethical considerations.

The chapter outlines the research methodology that will be used for the study.

3.1. Research Design

It is a plan for fulfilling objectives and responding to questionnaires. It constitutes the outline

that maps how research data will be gathered, estimated and examined (Cooper and Schindler,

2014). The study will take on a descriptive design since the research will involve surveys, a case

study of the effects of kitchen design and layout on kitchen staff productivity in Nakuru Town.

3.2. Study area characteristics

The research will be carried out in Nakuru town, located in Nakuru County. Nakuru town is

highly developed and contributes a higher percentage to the hospitality industry. It consists of a

good number of well-established hotels tourist attraction sites that play a big part in generating

income to the hospitality industry.

3.3 Target population

The study targets a total of 35 respondents which will comprise of two managers and five kitchen

staff members from each hotel. This makes the target population for the study and will help

gather all the necessary information needed.

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 Respondents Total Percentage

Hotel managers 10 28.75%

Staff 25 71.43%

Total 35 100%

Fig 3: Population table is tis a table or a figure??

3.4. Research sample and sampling procedure

Hotels Hotel managers Kitchen staff

Name Population Sample size Population Sample size

The Legacy Hotel and Suites 3 2 12 5

Merica Hotel 4 2 16 5

Hotel Kunste 3 2 13 5

Seravic Hotel 4 2 15 5

Sarova Woodlands and Spa 5 2 20 5

Total 19 10 76 25

Fig 4: Sample size table ??? table or figure?

3.5. Data collection

Interviews: This method will be used to gather information from the hotel managers and the

staff. A number of them will be interviewed. Questionnaires: they will be issued to hotel

managers and kitchen staff in the different hotels to determine how kitchen design and layout

affects kitchen staff productivity.

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3.5.1 Validity of the instrument

Content validity will be used to check the representation of research questions in the

questionnaires. The items found inadequate will be discarded while others will be modified. The

researcher will also seek assistance from the supervisor in order to help improve validity of the

instrument.

3.5.1 Reliability of the instrument

Ability of the instrument to produce same results in a different geographical location or when

giving consistent results after several trials. A pilot study is done prior to the actual study to be

compared with the actual study.

3.6. Data analysis

The study will employ descriptive analysis to analyze the data obtained. Data from the field will

be collected, coded and recorded. The questionnaires will be coded and analyzed. The data will

be organized and presented in form of tables, figures and pie- figures. This will enable the

researcher to summarize the data collected.

3.7Ethical considerations

This study will be guided by the principles of voluntariness, anonymity, no harm, and gratitude,

as respondent’s safety will be guaranteed, and their consent sought, and is thanked for their

responses.

17
 3.8: Research work plan.

July August September October November

Research

proposal

writing and

submission

Data

collection

Data entry

Data testing

and

verification

Data

analysis and

processing

Project

writing

Project

submission

18
 3.9: Budget

ACTIVITY QUANTITY/DURATION COST(KSH) AMOUNT

Browsing Thrice a week 100 1200

Foolscaps Half a ream 400 200

Typing and printing 30 pages 5 150

Binding 1 booklet 130 130

Typing and printing 35 10 350

of questionnaires

Transportation 7 days 150 1050

Grand total 3080

19
REFERENCES.

Freeman, J., & Freeman, J. (2004). The making of the modern kitchen: A cultural history. Berg

Publishers.

Fujii, N., Kaihara, T., Uemura, M., Nonaka, T., & Shimmura, T. (2013, September). Facility

layout planning of central kitchen in food service industry: application to the real-scale problem.

In IFIP International Conference on Advances in Production Management Systems (pp. 33-40).

Springer, Berlin, Heidelberg.

Gutnick, L. (2007). A workplace design that reduces employee stress and increases employee

productivity using environmentally responsible materials.

Hagan, J. A., Kwofie, A. S., & Baissie, F. (2017). Assessing the effect of kitchen layout on

employee’s productivity. IJRDO-Journal of Applied Management Science (ISSN: 2455-

9229), 3(1), 36-45.

Hertzman, J., & Barrash, D. (2007). An assessment of food safety knowledge and practices of

catering employees. British food journal, 109(7), 562-576.

Jaakkola, J. J. (1998). The office environment model: a conceptual analysis of the sick building

syndrome. Indoor air, 8(S4), 7-16.

Mathis, T. L. (2014). Safety drivers: The first level of leading indicators. EHS Today.

Pehkonen, I., Takala, E. P., Ketola, R., Viikari-Juntura, E., Leino-Arjas, P., Hopsu, L., ... &

Riihimäki, H. (2009). Evaluation of a participatory ergonomic intervention process in kitchen

work. Applied ergonomics, 40(1), 115-123.

Rodgers, S. (2007). Innovation in food service technology and its strategic role. International

Journal of Hospitality Management, 26(4), 899-912.

20
Schloss, K. B., & Palmer, S. E. (2011). Aesthetic response to color combinations: preference,

harmony, and similarity. Attention, Perception, & Psychophysics, 73(2), 551-571.

Elbert, K. K., Kroemer, H. B., & Hoffman, A. D. K. (2018). Ergonomics: how to design for ease

and efficiency. Academic Press.

Vischer, J. C. (2008). Towards an environmental psychology of workspace: how people are

affected by environments for work. Architectural science review, 51(2), 97-108.

21
APPENDICES

Questionnaires

Introduction

I am Joselyn Namaemba, an undergraduate at Chuka University, studying Bachelors of Hotel

Management. I am conducting a research on effects of kitchen planning and design on staff

productivity. Kindly provide the answers to the following questions precisely and honestly. Your

answer will be treated with utmost confidentiality. Thanks in advance.

SECTION A

Kindly react to the following questions by ticking in the suitable box (✓)

1. What is your gender?

Male ( ) Female ( )

2. What is your age?

Below 20 years of age ( )

20-25 years of age ( )

25-30 years of age ( )

Above 30 years of age ( )

3. What is your highest level of education?

High school ( )

College ( )

University ( )

Other ( )

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4. How long have you been working in your hotel?

Less than a year ( )

1-3 years ( )

3-5 years ( )

5-10 years ( )

More than 10 years ( )

SECTION B

1. Depending with the design of the kitchen is this related to the question you are asking as far

as the respondent is concerned? May be the design issue should be separate, either to be filed

in by the respondent or researcher observes and fills in the questionnaire, what kind of

accidents do you get while working in it?

2. Which factors does your kitchen environment ensure are considered for staff productivity?

3. How is the plan/arrangement of your kitchen where you perform your tasks? Here it is…. So

for qn 1, just ask the question and remove the issue of design…

One-wall plan

Corridor plan

L-shape plan

U-shape plan

Others (specify) ………………………………………………

4. What are the main causes for delays in preparation of guest meals?

Fatigue
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 Poor layout of the kitchen

Congestion in the kitchen

Poor arrangement of equipment

Inadequate lighting

SECTION C

5. What do you think is the contribution of your accidents in the kitchen?

Poor layout

Ignorance

Poor lighting

Poor arrangement of equipment

Others (specify) ………………………………………...

6. At your facility are you often given a chance to make suggestions about your workplace

safety, comfort and efficiency?

Yes

No

If yes how often? ............................................................................

7. What are some of the effects of a kitchen that is poorly planned and designed to kitchen staff?

Accidents

Fatigue

Turnover

Poor productivity

All the above

8. What type of hazards do you encounter when carrying out your duties?

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 Ergonomic

Physical

Psychological

Chemical

Biological

SECTION D

9. How often do you go for training?

Weekly

Monthly

Yearly

Not at all

10. Have you ever been absent from work?

Yes

No

11. What are the causes of your absenteeism?

Fatigue

Sickness

Family matters

Others (specify) ………………………………………….

12. What kind of discomforts do you often experience while working?

Back pain

Headache

Shoulder pain

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Waist pain

Others (specify)………………………………………………….

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