EFFECTIVE CONTROL OF FOOD IN

HOSPITALITY INDUSTRIES IN
KIRINYAGA COUNTY.
A CASE STUDY OF ROSWAM HOTEL KERUGOYA.

PRESENTED BY : JOY WAIRIMU MWANGI.

INDEX :2021151293

INSTITUTION : THE NYERI NATIONAL POLYTECHNIC.

UNIT CODE:1819/205

PRESENTED TO : THE KENYA NATIONAL

EXAMINATION COUNCIL.

IN PARTIAL FULFILLMENT FOR THE AWARD OF

CERTIFICATE IN CATERING AND ACCOMODATION.

SUPERVISOR:MADAM MARTHA KANJA

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SERIES : JULY 2023

DECLARATION
I hereby declare that the trade project is my original work and has not been presented in the
award of certificate in any institution for academic purposes. The project entitled is an outcome
of my own efforts under the guidance of Madam Martha Kanja. The project is submitted to the
kenya Examination Council. No part of this Project may be produced without the prior written
permission of the author.

NAME : JOY WAIRIMU MWANGI

INDEX: 2021151293

SIGN DATE:

NAME OF THE SUPERVISOR: MADAM MARTHA

SIGN DATE:

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DEDICATION
I dedicate this project to the Almighty God, my strong pillar, my source of happiness, wisdom ,
knowledge and understanding. He has been the source of my strength thoughtout the program
and on its wings only I have I soared. I also dedicate this work to my parents who have never
failed to give me financial and moral support, for giving all our needs during the time we
developed our system and for teaching me that even the largest task can be accomplished if it is
done one step at a time.
I also dedicated to my sister and brother for their spiritual support, inspiration and
encouragement in the course of writing this project. May the blessings of God with them now
and always “Amen”. My love for you all can never be quantified. God bless you.

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ACKNOWLEDGEMENT
I would like to express my gratitude and appreciation to all those who gave me the possibility to
complete this report. Special thanks is due to my supervisor Madam Martha Karanja whose help
stimulating suggestion’s and encouragement helped me in all time of fabrication process and in
writing this report. I also sincerely thanks for time spent proofreading and correcting my
mistakes.
I would also like to acknowledge with much appreciation the Roswam, Bekam and Starwood
Hotels Staff that helped me answer my research Questions and I came to know about so many
things. Lastly I would like to thank my parents and siblings who helped me a lot in finalizing this
project within the limited time frame and to my brother who engaged in writing and typing.
May God bless you all.

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ABSTRACT
Hospitality industry is one of the business entities that budgeting must be functional and active.
The method of its application or execution matters. It will be a good practice to know that for
effective hospitality operation and growth of food costing and control system should be always
extraordinary.In the researchers were able to pinpoint out the basic element that facilitates the
growth of business in the hospitality industry through the proper use of food control and
costing,so that it can be said that operational cost can be observed as the cost of starting a new
entrepreneurship or the cost of investment in the newly opened business.Normally operational
cost is the very cost managed by the manager incharge of the activities in the industry or the
general manager and it normally contributes to the growth in the businessand the hotel welfare or
well-being.Operational cost purposely consists of selling price,which is the actual cost of
food,including accumulated cost of sale,markup for sales,sales variation and function.This study
will be able to contribute immensely to food costing and control in the hospitality industry with
Indian perceptive playing a majority role.It was cocluded that for a successful business activities
or operation to be achieved,an effective cost control and operations should be introduced in the
business or organization and organization and investors (operators) should not be in charge of
managing the operations and purchases in the industry as this can lead to bureaucratic measures
through the waste which cannot be controlled and managed as a result recommendations that
were made that the operators of the industry should learn professionals for effective food costing
and control systems and owners of the industry.

TABLE OF CONTENTS

TITLE………………………………………………………………………………………………….1
DECLARATION………………………………………………………………………………………2
DEDICATION…………………………………………………………………………………………3
ACKNOWLEDGEMENT……………………………………………………………………………...4
ABSTRACT…………………………………………………………………………………………….5

CHAPTER ONE
1.0 Introduction………………………………………………………………………………………….8
1.1 Background of the study……………………………………………………………………………..9
1.2 Statement of the problem……………………………………………………………………………..9
1.3 Significance of the study……………………………………………………………………………..10

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1.4 Research Questions…………………………………………………………………………………...10
1.5 Objectives of the study………………………………………………………………………………..10
1.6 Scope of the study……………………………………………………………………………………10.

CHAPTER TWO
LITERATURE REVIEW
2.0 Introduction………………………………………………………………………………………….12
2.1 Effectiveness control of food in the hospitality industry……………………………………………12.
2.2 Methods used by catering industry owners in controlling and fixing their product prices in hospitality
industry…………………………………………………………………………………………………...15
2.3 Challenges facing control of food to the employed staff in the hospitality industry………………….18
2.4 Ways of improving control of food in the hospitality industry………………………………………..20
2.5 Conclusion…………………………………………………………………………………………….21

CHAPTER THREE
RESEARCH METHODOLOGY
3.0 Introduction……………………………………………………………………………………………22
3.1 Research Design……………………………………………………………………………………….23
3.2 Population and Sample………………………………………………………………………………23
3.3 Data collection instruments…………………………………………………………………………25
3.4 Study Area…………………………………………………………………………………………….26
3.5 Data Analysis Plan..…………………………………………………………………………………..26
3.6 Ethical Considerations………………………………………………………………………………27

CHAPTER FOUR
DATA ANALYSIS
4.0 Introduction……………………………………………………………………………………………32
4.1 Response rate ……………………………………………………………………………………..32
4.2 Demographic Information………………………………………………………………………….32
4.3 Methods for Implementing Effective Control Management…………………………………………34
4.4 Reasons as to why most hotel owners frown at the adoption of the effective control……………….34
4.5 How has effective control management catering and hospitality industry boosted the profitability of
the industry……………………………………………………………………………………………….35
4.6 Summary……………………………………………………………………………………………..36

CHAPTER FIVE

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SUMMARY,CONCLUSION AND RECOMMENDATION
5.0 Introduction……………………………………………………………………………………………37
5.1 Limitations……………………………………………………………………………………………37
5.2 Summary………………………………………………………………………………………………37
5.3Conclusion……………………………………………………………………………………………38
5.4 Recommendation…………………………………………………………………………………….38

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 CHAPTER ONE
1.0 INTRODUCTION

Catering is defined as the business of providing food and drinks. Mostly at ‘social events’ like
the wedding ceremony, birthday party and burial ceremony and in a professional capacity either
on-site or at a remote site. The importance given to the concrete and physical assets by
enterprises in the industrial society and economy such as facilities and equipment has been
replaced buy the importance given to the abstract values such as knowledge and competence
possessed by the workers of most enterprises as a result of the transition to information society
and economy such as facilities and equipment have been replaced by the importance given to
the abstract values such as knowledge and competence possessed by the workers of most
enterprises as a result of the transition to Information society and economy. However, the trade
goes back much further than that, Catering dates back in the 4th millennium BC in China. The
culture of grand eating and drinking was also present in old Egypt at that time. As people became
wealthier and the economy grew, caterers found there was a demand for their services which has
been previously been reserved for the very rich. The Modern improvement of transportation,
technical innovations, population increase and sudden rise in the trade and tourism has given
gastronomy today more than ever increasing rise in popularity and a major factor in our current
economy.

1.1 BACKGROUND OF THE STUDY

In pursuit of better employee performance and customer satisfaction, organizations are looking
for and investing in strategies to enhance output. Heterogenity being a key characteristic of
services, services firms are determined to optimize their employes output inorder to ensure that
their customers are always contented as a result of consuming quality delivered services (James
and Mona, 2011). Services firms are thus implementing quality control (QC) in their operations
so as to ensure that their employees always perform their tasks right the first time and that their
customer’s expectations are always met or exceeded after consumption of the firms Products or
Services

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Quality control techniques, their capabilities and limitations should never by themselves dictate
the employee’s performance. It is by weaving these quality control techniques into the fabric of
the employes operation that a company can bring the most value from its employee performance
as observed by Aquilano and Chase (1991). A service firm that therefore intergrates quality
control systems directly into its employees operation stands the best chance to optimize its
employee goals and thus increase customer satisfaction. Therefore, the best model for the better
employee performance is to fully intergrate all its quality control systems and its employes
operations into one set of intimately linked processes.
With customers in the services market being not only cautious with the quality of products and
services they consume but also in the quality of products and services they consume but also in
the manner in which the latter is delivered and them being also key participants in the delivery
system of the service, organizations are forced to implement quality control techniques in their
operations inorder to assist and ensure that their employees perform their respective tasks the
right way the first time. Quality control thus assist and ensure that the employees are able to meet
or exceed their customer’s expecations of the services or product by delivering the services or
products effectively, that is in the quality expected by the customers (Aquilano and Chase, 1991)

1.2 STATEMENT OF THE PROBLEM.

Effective control of food has been a major threat which the catering and hospitality industries in
Kenya have over looked all this time. Effective control of food is a way through which catering
industries determines how to place price tags on their food taking all factors of its production
into consideration. So, this project will therefore give more light on the importance of effective
control of food in the hospitality and catering industry on a view on how to encourage and
educate hospitality and catering owners to look into this concept.

1.3 SIGNIFICANCE OF THE STUDY.

This research work is expected to be of a great importance to the students of catering or hotel
management as well as students of hospitality management as it will help them to understand
more about effective control as is used in the catering industry and hospitality industry. It is
expected also to be of a direct benefit to catering industry and hospitality industry owner who are
yet to key into the idea of practicing effective cost control management to realize the degree of
importance of effective cost control management.

1.4 RESEARCH QUESTIONS

This study aims to answer the following questions.
1.What are the methods used to implement effective cost control management in the catering and
hospitality industry?

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2. Why do most catering and hospitality industry owners frown at the adoption of the effective
cost management?
3.To what extent has effective control management in the catering industry and hospitality
industry boosted the profitability of the industry?

1.5 OBJECTIVES OF THE STUDY.

The following forms the objectives of this study
1. To indentify the effectiveness of control of food in the hospitality department in
Kirinyaga County.
2. To investigate the methods used by catering industry owners in controlling and fixing
their products prices in hospitality department in Kirinyaga County.
3. To examine the challenges facing control of food to the employed staff in the hospitality
department in Kirinyaga County.
4. To suggest ways of improving control of food in the hospitality department in Kirinyaga
County.

1.6 SCOPE OF THE STUDY.

The study limited itself to Roswam Hotel , Kerugoya in Kirinyaga County. The size of the
sample also limits generalization of results to other Hotel from the Catering and Hospitality
Industry.

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 CHAPTER TWO.
LITERATURE REVIEW.
It is an overview of the previously published work on the study of the Effective control of food
in hospitality industry and also it gives a critical evaluate of the trade project. The literature
review is mainly on motivation requirement and facilities and attitudes. While the researcher had
been able to access literature on topics such as performance innovation, equipment and facilities.
Little literature was found on the requirements of industry stakeholders. It gives
recommendations on what can be done on the performance. More needs to be done on the other
factors that affect performance. However, the trade goes back much further than that, catering
dates back in the 4th millennium BC in China.
The results of this study have ramifications for the Hotel sector especially for top management
which often develops policies and middle management which puts them into practice. Databases
searched include Google and Google scholar, Magazines and Abstract.
According to the study hotel industry management should consider prompts salary payment,
salary increases, life insurance coverage and promotion opportunities. It gives an explanation of
its specific purpose for this particular case study.

2.0 INTRODUCTION.
This section covers empirical review and work related on the effective control of food in
hospitality industry. It introduces the framework for the case study that comprises the main focus
of the research described in this thesis. This Chapter discusses on the effectiveness control of
food in the hospitality department, the methods used by catering industry owners in controlling
and fixing their product prices in hospitality industry, the challenges facing control of food to the
employed staff in the hospitality industry and ways of improving control of food in the
hospitality industry.

2.1 EFFECTIVENESS CONTROL OF FOOD IN THE HOSPITALITY

INDUSTRY.

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Effective control of food is a way through which catering industries determines how to place
price tags on their food taking all factors of its production to consideration.

2.1.1 TYPES OF CONTROL.

There are three basic types of control systems available to Executives.
(i) Output Control.
(ii) Behavioral Control.
(iii) Clan Control.
Different Organizations emphasize different types of controls, but most organizations use a mix
of all three types,
(i) OUTPUT CONTROL.
Output control focuses on measurable results within an organization. Example from
the business world include the number of hits a website receives per day.
(ii) BEHAVIORAL CONTROL.
Behavioral control refers to the fact that show whether there is a right to direct or
control how the worker does the work.
(iii) CLAN CONTROL.
It is an indirect form of control that uses shared expectations, values and social norms
to encourage people to work toward a company’s goals. This form of control often
links to company culture an helps the organization reach its goals by motivating the
people who work there.

2.1.2 FOOD COST CONTROL.

Food cost control is control as applied in establishments operating food facilities like hotels,
restaurant, canteens etc with particular emphasis on the cost of food used. It is quite common
to regard food cost control as something wholly negative a device for cutting all cost in all
directions. The object of food cost control is to ensure that cost are neither more nor less than
they ought to be. In the long run a business will not survive unless it earns an adequate
amount of profit in relation to its capital. It must be an extension of the financial and catering
policies as laid down by the management.System and procedures used by managers to ensure
that the actual costs of doing business are consistent with the expected costs.Cost-Volume-
profit ratio is based on how profits respond to prices,cost and volume.
A Cost-Volume-Profit graph describes the relationship between sales volumes in units to
other expenses such as fixed expenses,variable expenses,total expenses and total sales.The
graph also gives knowledge about how costs and profit respond to change in sales
volume.The contribution margin ratio is the relation of total contribution margin to sales.The
ratio can be used to estimate the implications of change in total sales on net operating
income.The same ratio is also used in break-even analysis.The break-even profit is that level

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 of sales at which there is no profit or loss for the organization.It can be calculated using
various techniques which are based on cost-volume-profit.
Cost is generally defined as the reduction in the value of an asset for the purpose of securing
benefit or gain,however,in the food business,it means the price to the hotel or restaurant of
goods and services wwhen the goods are consumed or the services rendered.Cost includes as
well as price,the cost of not going somewhereelse,the cost of transport and time,the cost of
potential embarrassment,the cost of having to look and behave in a required manner and the
cost in terms of effort at work to earn the money to pay the required price.
There are broadly three elements of cost by nature of expenses-material ,labour and expense.
1)MATERIAL—is a substance from which the product or dish or drink is made.Food and
Beverage are the most common raw materials and ingredients.Raw ingredients used for
preparing any food item is know as material for food.
2)LABOUR—it is the compensation given to employees for completion for a particular job
for which they have been assigned and to convert the raw materials to the finished products
to be served to the guests.It includes Salaries,Commission.Bonus and Wages which are paid
to Employees.The Employees include Workers,Managers and Supervisors
3)EXPENSE—All other cost excluding Labour and Material cost used in preparing a product
or providing service are said to be expenses.

2.1.3 FOOD SALES CONTROL

The payment for food maybe made in many forms such as cash, foreign currency, credit
cards, cheques, luncheon vouchers and signed bills. The sales summary report prepared at the
end of the day helped produce the total cash and credits sales made on that day. It helped
compare sales of each day without of the same day in the previous week.The Sales in Food
and Bevarage are documents by Writing it Down by the head Chef.Through Property
Management System (PMS) is used and all orders are typed,the guest can also directly order
with the help of a tablet.Which shows a brief description of the dish in the Menu? The order
is sent to the Kitchen this is known as KOT (Kitchen Order Ticket). Whenever there is a sale
of a particular dish from an outlet,the same should tally with the number of dishes served
from the kitchen.The KOT of a dish should tally with the dish sold for a period of a day.Sales
Control refers to the operations that managers undergo to keep track of and make predictions
about the sales and performance of their company.The Following are the Elements of Sales
Control.
(i) Planning
(ii) Co-ordination
(iii) Controlling
(iv) Motivation
The Three Principle Goals of Sales Control are;

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 (i) Optimizing the Number of Customers
(ii) Minimizing Profit
(iii) Controlling Revenjue

2.1.4 IMPORTANCE OF CONTROL.

The importance of control is that
(i) It helps in reducing the gap between expected and actual results and in this way helps
in achieving the organizational objectives
(ii) Making efficient use of resources
(iii) Ensuring order and discipline and improving employee motivation.

2.1.5 STRUCTURE OF CONTROL.

REPETITION
REPETITION (LOOP) JUMP STATEMENTS
SELECTION/ DECISION

BREAK
WHILE
IF

GOTO
SWITCH DO…WHILE

CONDITIONALO CONTINUE
FOR
PERATOR

RETURN

2.2 METHODS USED BY CATERING INDUSTRY OWNERS IN

HOSPITALITY
Food Control gives manager a better idea of the flow of food through the restaurant,enabling
them to plan cash flow and stock more effectively.The strategic system needed for gaining
control of food cost can be divided into three distinct phases

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Phase 1: Target-Determine What Your Cost Should Be
Phase 2: Execute-Best Practices For Controlling Food
Phase 3:Track and Report The Issues
There are Various Methods Used In Food Control
STEP 1-REQUISITION
STEP 2 PURCHASING
STEP 3 RECEIVING
STEP 4 STORING AND ISSUING
STEP 5 PREPARING
STEP 6 ISSUING

2.2.1 REQUISITION
It is a formal official written request or demand for use of materials.Two Copies are made-One
for Purchasing and the other for the department.Each Requisition Should include
(i)Description of Materials
(ii) Quantity
(iii)Date Required
(iv)Estimated Cost
(vi) Operating Account to be Charged
(vii) Requisition Number
(viii) Place Where Good Stored or Cellar
(ix) Received by Person Receiving Goods

2.2.2 PURCHASING

It’s a Function Concerned with the Search,Selection,Purchase,Receipt,Storage and Final use of a

Commodity in accordance with the Catering policy of the Establishment.Purchasing good food

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Materials in the basis for preparing and serving meals that are acceptable to the customers.The
basic principles of purchasing maybe defined as having four main characteristics.
(i)Establishing who is responsible for Purchasing
(ii)Establishing Standards and Quality of Materials or Equipments to be Purchased
(iii)Establishing the quantities required
(iv)Establishing most Favourable Prices
The Person Employed to purchase food and beverages for an establishment will be responsible
not only Purchasing,but also for the Receivin,Storage and Issuingof all commodities as well as
being involved with the purpose for which items are Purchased and the final use of
them.Coordinating with Production Departments to standardize commodities and therefore
reduce stock levels.Purchasing is not a separate activity.What how and When you buy must
always reflect the overall goals of your establishment.Purchase the right Product ,right
Quality,right Price,right Time and from the right Source.

2.2.2 RECEIVING
The Main aim of Receiving is to ensure that the Establishment obtains Food and Beverages of
correct quality and quantity ordered at the agreed prices inorder to carry out all the tasks of a a
receipt of a delivery, the receiver requires the following equipment to be available on

. . . . .
the“receiving area” or “Loading bay” Sales Trolleys Sink Calculator Thermometer and
Thermopin
In Large hotels,receiving is aSpecialized job.While Receiving the food and beverage items check
delivery note to see if the products delivered agree with it. Inspect products/raw materials to
determine if they are in agreement with the purchase order and specification.List all items
received on the daily receiving report.Accept the products by signing the delivery note and
returning the copy to the delivery driver.Deliver goods to the right/correct place.

2.2.4 STORING AND ISSUING

The Main Objectives of a Food cellar are to Maintain an adequate supply of food for the
immediate needs of the business with the minimum loss through spoilage, pilfering etc.The
stores area should be
(i)Costructed with materials which are easy to clean
(ii)Well Lighted
(iii)Adequate Ventilated if not refrigerated
A method of pricing the materials must be decided and adopted for charging the food to the
various departments.The cost of iems does not remain fixedover a period of time;over a period

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of one year a stores item may well have several prices.The establishment must decide the method
of pricing (Actual Purchase Price,Simple Average Weight and Weighted Average Price) as per
their Convenience.

2.2.5 PREPARING
Preparation is also called Food and Beverage Production Control.
The Four Stages Are :
(i) Volume ForeCasting
(ii) Standard Yields
(iii) Standard Recipes
(iv) Standard Portion Sizes
A Production systems needs to be organized to produce the right quantity of food at correct
standards,for the required number of people ,On time,making best possible use of
staff,equipment and material available.A method of predicting the number of customers
using the catering facilities on a specific day, and also predicting as accurately as possible
what items they will eat and drink.A method of controlling food and beverage costs in
advance of preparation and services stages.It is done by preparing and using standard recipes
for all foods and beverages items and also by using portion control equipment.

2.2.6 ISSUING
The Main Factors Involved Here Are
(i) Pricing of Meals and Beverages
(ii) Revenue Control
Post-Operational phase of food and beverage control is concerned with three main points;-
1)Food and Beverage Cost Reporting:Providind Accurate and up-to-date data for the preparation
of periodical reports on current operations
2)Measurement of Performance:-Monitoring Performance and comparing actual perfomances
with establishment standards.
3)Corrective Action:-Taking the Approriate actionto correct deviations from standards,where
necessary.Proper feedback of information to management,future forecasting and future planning
whenever required.

2.2.2.1 Personnel management in Food Control

Food Control is a process by which managers try to direct,regulate and rsstrain the action of
employees.A manager of an organization cannot be in all places at all times to observe how all
the staff members are performing.The observation is usually made by the records and
reports,which are scrutinized on a daily,weeklyor monthly basis to understand the goals,set by
the organization and the fulfillmentof the same.The success or failure of food control really
depends on the staff.Ideal.if the know the standards,understand the system and what is to be
accomplished and have a real desire to carry it out,their intelligent cooperation with adequate

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instructionand supervision should ensure a satisfactory outcome.In large hotels full time clerical
staff employed to monitor day to day operation.They may employ receiving clerks and storeroom
managers.The job specification for this employees follows the typical pattern,it is divided into
three broad areas of technical,conceptual and human skills.For some positions realating to the
buying activity,technical skill and extensive experience are very important.For other positions a
desire to learn may be the only requirement.The complicating factor is that purchasing personnel
often have responsibilities other than purchasing,receiving, storing and issuing;thus,these other
responsibilities may take level purchasing that consists of an orientation to the job and
company,formal instruction and on- the-job training(OJT).In addition,management training
seminars and courses sometimes supplement in-house training.

2.3 CHALLENGES FACING CONTROL OF FOOD TO THE

EMPLOYED STAFF IN THE HOSPITALITY INDUSTRY

The Following are challenges facing Control of Food to the Employed Staff in the
Hospitality Industry.
(I) Staff Shortages and Retention
(II) Cost of Living Crisis
(III) Meeting Demand
(IV) Increase in Hospitality Technology
(V) Environmental Considerations

2.3.1 STAFF SHORTAGES AND RELATION

Staff Shortage Occurs when there s a lack of Employees within and Industry.Hospitality Industry
often see Staffing Shortages for Waiters and Chefs.

2.3.1.1 Staff Shortage Solutions

(I) Offers More hours to current Employees-This Perhaps the Easiest and Quickest
Solution for Staff Shortages.Companies Have People who already know the Job and May be
Interested in working additional hours of course,that could mean paying overtime but that’s
better than losing Clients.

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(II) Train the team to do more-If the staff shortage is in a specific skill set,can other frontline
Staff be trained to do that Job.
(III) Past the Job operating on Social Media-Its hard to know who is following the
company on Social Media or Who they May know that is looking for a new opportunity.
2.3.2 COST OF LIVING CRISIS
Cost of Living Crisis is a Scenario in which the cost of everyday Essentials like Energy and Food
is Rising much faster than the Average income.While not as high as they were Earlier this year
are still exorbitantly expensive,affecting peoples access to affordable basic good and
services.The Cost-of Living Crisis Continues to Affect food Insecurity.These Steep price tags
Caused by Infation,Ongoing Effects of the COVID-19 Pandemic,Climate Change,Related Events
and Conflicts in Ukraine and other Parts of the World have Triggered What United Nation
Calls”The Geatest Cost of Living Crisis in a Generation .This Crisis is both Fueled and
Worsened by the Inflated Costs of Food.Disruptions in how and when Food is
Produced ,Transported and Distributed is Preventing Many People From Getting Enough to Eat.
2.3.3 INCREASE IN HOSPITALITY TECHNOLOGY
Increase in hospitality technology has been brought by the following.
(i)Automation in check-in process by face Recognition
(ii)Voice Control and Vital Assistance in hotel Rooms
(iii)Robots assistance for check-in
(iv)Touch- Free Hotel Keys
(v)Hotel room Customization Follow the unique guest Preferences

2.3.4 ENVIRONMENTAL CONSIDERATIONS

Environmental issues are the harmful effects on human Activities on the environment.These
Include.
(i) Pollution
(ii) OverPopulation
(iii) Waste Disposal
(iv) Climate Change
(v) Gobal Warming
(vi) The GreenHouse Effect

2.3.5 MEETING DEMAND

Meeting Demand means to Supply enough products and Services to Satisfy the Desire of People
who Wish to Buy Them.Inorder to meet the Customers Demand is by
(i) Listening to Customers Feedback
(ii) Acknowledge your Customers
(iii) Analyze your Reviews

19
 (iv) Interact with Your Customers
(v) Build a Customer-Focused Company Culture

2.4 WAYS OF IMPROVING CONTROL OF FOOD IN THE

HOSPITALITY INDUSTRY
There are So Many Ways of Improving Control of Food and they Include..
(i) Create an Organizational Understanding of The Quality of Cost
(ii) Implementing Automated Statistical Process Control Systems
(iii) Maintain a High Level of Supply ChainVisibilty
(iv) Develop a Food Safety Programme
(v) Strive for Improved Sustainability
(vi) Use Accurate Labelling

2.4.1 Ways to Improve the Processing of Food

(i) Use Eco-Friendly Packaging.Food Packaging is a Major Source of Waste and Pollution
(ii) Reduce Food Waste
(iii) Improve Energy and Water Efficiency
(iv) Use Sustainable Ingredients
(v) Achieving Sustainability Through Auditing ,Certification and Training.

2.4.2 Ways of Controlling Quality of Food

(i) Ingredients Specifications .All Production Starts With Sourcing the Right Ingredients.
(ii) Approved Supplier List .Each Ingrdients Should Have an Approved Supplier List.
(iii )Product Formulation and Recipes
(iv) Manufacturing Procedures
(v) In Process Records

2.4.3 Measures Available to Control the Safety of Food

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The Following are the Steps of Food Safety::Clean,Separate,Cook and Chill.The Four Steps Can
Help Protect You and Your Loved Ones From Food Poisonig.
An Explanation Concerning the Four Steps:

2.4.3.1 Clean
Wash Hand Surfaces and Fruits and Vegetables.Bacteria Can Spread throughout your Kitchen
and get on Hands,Cutting Boards,Utensils and Counter Tops.Use Clean Cutting Boards,Counter
Tops When Preparing raw and ready Eat Foods.It is good to Scrub and Wash Fruits and
Vegetables Under a Stream of Cold Running Water before Cutting.

2.4.3.2 Separate-Don’t Cross Contaminate

Cross Contamination is how harmful Bacteria Spread.Use one Cutting Board For Fresh Produce
and a Separate one for Raw Meat,Poultry and Sea Food..Always Use Clean Utensils when
Cutting Fresh Produce and Ready to Eat Foods..

2.4.3.3 Cook-Cook To Safe Temperatures

Bacteria Multiply Fastest at Temperatures between 40C-(400F) and 600C-(1400F) So Chilling
Food Properly is one of the Most effective ways to reduce the risk of Food Borne Illness .Chill
Leftovers ,Sliced Fruits and Vegetables within 2 Hours.Keep the Fridge at 40C-(400F) or Colder
and Use a Thermometer to Check the Temperature..

2.5 CONCLUSION
The Key to Delivering Excellent Service is the Quality and Commitment of the Staff Working
across the Hotel.In Labour Control the Main Aim is to Manage Food Service Employees.Food
and Beverage Sector is Burdened with Many Challenges that Influence the Overall Working
Conditions of Employees and Further, their Overall Job Satisfaction.No Control System That can
be genuinely Claim to 100 Percent Safe and Secure and it is Crucial that the Food Manager
Continues to indentify Problematic areas of Control Possible Losses.

21
 CHAPTER 3
RESEARCH METHODOLOGY.
3.0 INTRODUCTION.
This chapter presents the methodology used for collecting the data for the study. It explains the
study population, sample and sampling procedure, data collection techniques, data collection
procedure, administration of the survey instrument and data analysis. It also gives details about
the population and sampling techniques used for the research. Methodology refers to the analysis
of the methods used appropriate to a field of study. It is a systematic way of accomplishing
certain tasks and is defined as a collection of procedures, techniques, tools and documentation
aid that helps a software developer to speed up and simplify the software development process
(Pressman ,2001).

3.1 RESEARCH DESIGN.

According to Welman and Kruger (1999, 40) research design is the plan according to which we
obtain research participants(subjects) and collect information from them. In it we describe what
we are going to do with the participants with a view of researching conclusions about the
research problems (research hypothesis or research questions). This research investigated the
comparison of motivation development and productivity level among the employees working in
ACCESS bank. In this research, survey was used because it involves respondents and
questionnaires to provide quaritative and quantitative answers to the problems related to the
company, by searching for the necessary information. A survey consists of predetermined set of

22
questions that is given to a sample. With a representative sample, that is, one that is
representative of the larger population of interest; one can describe the attitude of the population
from which the sample was drawn and one can compare the attitude of present population as well
as looking for changes.

3.2 POPULATION AND SAMPLE

Population is a Complete Set of People with a Specialized Set of Characteristis.

Population Can also be indentified as a group of an individual ,Items or Objects From Which
Sample Taken From Measurement(Kombo,2005) .This Defination Related Directly to the
Purpose of the Study.The Study Focused to the People who Participate on the Entrepreneur
Program of Population Level.Various Research Techniques are hereby Presented in the Various
Subsections.
Sample is the Specific Group that You Will Collect Data From or Either is a Subset of the
Population .

3.2.1 POPULATION
Kirinyaga County is a County in the Former Central Province of Kenya.It’s Capital is Kerugoya
and it’s Largest Town is Wanguru.In 2009, the County had a Population of 610,411 and an area
of 1,478.1Km.The County is boarded to the East and South by Embu County,to the South by a
Tiny Part of Machakos County,to the Southwest by Muranga County and to the Northwest by
Nyeri County.Kirinyaga County Lies between 1158 and 5199 Meters above Sea Level ;It’s
Highest Level is the Summit of Mount Keny.Kerugoya forms a Local Authority together with
Another TownShip,Kutus.It is Known as Kerugoya Kutus Municipality.The Municpality has a
Population of 39,441 of Whom(4,056 are Classified Urban (1999 Census).The Municipality has
Six Wards.
-Kerugoya Cenral
-Kerugoya North
-Kerugoya South
-Kutus South
-Kutus Central
-Nduini.
The Population under this Research was Homogeneous (alike) and it may only be Cosidered as
the Three Stars Hotel.The Hotel Population was Stratified by Category of Choosing Roswam
Hotel in Kerugoya and also by a Hotel Department.The Researcher Choose to Study Roswam

23
Hotel in Kirinyaga Because of Ease of Access to Respondents Information addition to Time
Energy and Cost.
According to the Kenya Association of Hotel Keepers and Caterers (KAHC) Roswam Hotel in
Kirinyaga Countyhave Occasionall employed a total of 1500 Employees.The Sampling Design
for this Study was Probability Sampling Technique,the Sample was taken as a representative of
the Population.The Probability Sampling technique for this research was Categorized into
different Three Stars Hotel (Housekeeping,Production and Service).The Relevant Information in
concern to the Hotel Population Was Gathered from Various Sources Eg Use of Questionnaire,
Personal Interview in Each Department and also Collection from the Website of the Hotel.

3.2.2 SAMPLING
Sampling is selecting the group that you will actually collect data from in your research,
Probability sampling methods include: Simple random sampling, Systematic sampling, Statified
sampling and cluster sampling. Non probability sampling the sample is selected based on non-
random criteria and not every member of the population has a chance of being included.
The table below shows the estimated number of respondents

HOTEL PRODUCTION SERVIVE HOUSEKEEPING

DEPARTMENT DEPARTMENT
Roswan Hotel 4 4 4
Bekam Hotel 4 5 3
Abai 2 6 4

The sampling design allowed the researcher to judge the reliability and the validity of the
findings in comparison to the defined target population

3.2.2.1 Sampling Frame.

Sampling frame is the source materials or device from which sample is drawn allow determining
probability of selection and normally is any list of materials or device that delimits indentifies
and allows access to the elements of the survey population. The sampling frame list of this study
will be conducted on the employees of Roswam hotel located in Kerugoya. From the hotel
population, representative sample was selected from service department, Production,
Housekeeping, Accounting, Marketing, Security and Front office.

24
3.2.2.2 Sampling Technique
According to (Rahman et al. 2022) stratified random sampling is a method of sampling that
involves the division of a population into smaller groups known as Stata based on members
shared attributes or characteristics. Respondents were randomly selected from each hotel to form
sample size of 488. The use of stratified random sampling will help reduce more error and will
be time and cost efficient.

3.2.2.3 Sample Size.

Sample size refers to the number of participants or observations included in a study. The size of a
sample influences two statistical properties: the precision of our estimates and the power of the
study to draw conclusions. The authors normally acquit that a small version of the population
and effective sample should be a representative of the whole population. The large number of the
targeted population, cost , time and convenience of the location of he hotel to the researcher, this
researcher will use sampling to enable the required accurate data.

3.3 DATA COLLECTION INSTRUMENTS.

Data collection is the process of gathering and measuring information on variables of interest
in an established systematic fashion that enables one to answer stated research questions, test
hypothesis and evaluate outcomes. Data collection maybe grouped into four main types based on
methods of collection, observation, experiments, simulation and derived. The tools used by the
researcher to collect data in the research process are interview, surveys, focus, groups,
questionnaire and observations. The researcher will use the questionnaire method of data
collection.

3.3.1 Advantages of Questionnaires.

a) Easy to produce standardized, statistical data.
b) Data is usually reliable. Researchers can check finding and repeat the research.
c) Easier for respondents to reply may make response rate higher.
d) Flexibility for respondents over where and when to complete their questionnaire.
e) It is cost savings.
f) One can reach people easily.
g) Respondent anonymity.

3.3.2 Disadvantages of Questionnaires

a) Limited choice of answers : Respondents cannot explain their views in full
b) Meaning of the questions may be unclear.

25
c) May lack validity because the researcher imposes a limited choice of answers. May not
reflect social reliability of respondent.
d) The marked questionnaire can be used only for educated people
e) Many questions remain unanswered.
f) Questionnaires do not provide an opportunity to collect additional information.

3.4 STUDY AREA

The Area of the Study will be in Kirinyaga County.Kirinyaga County is located in the Central
Province Of Kenya.The researcher decided to carry out her research in this area because-
Kirinyaga County is a rural county with the main economic Activity been Agriculture and a few
agroprocessing factories
-The County is best Known for Rice Production at the Mwea Irrigation Scheme Supplied by
Canal From Thiba River.
-Coffee and Tea are also Grown in the cooler Areas of Ndia,Gichugu and Kirinyaga Central
Constituencies.
-Kirinyaga has a Good Infrastructure that benefits the transportation of Crops.

3.5 DATA ANALYSIS

Data Analysis is the process of changing and processing raw data and extracting
actionable ,relevant information that help business make informed decisions.The Procedure helps
reduce the business risk inherent in decision-making by providing useful insights and Statistics
often presented in Charts,Images,Tables and Graphs for easy interpretation of the collected Data.

3.6 ETHICAL CONSIDERATIONS

Ethical Considerations in Research are a Set of Pinciples that Guide your Research designs and
Operations.The goals of human research often include understanding real-
life,phenomena,studying effective treatments ,investigating behaviors and improving lives in
other ways.Ethical considerations work to protect the rights of research participants,enhance
research validity and maintain scientific or academic integrity. Ethical Considerations during
evaluation include..
(i) Do not harm
(ii) Informed Consent
(iii) Voluntary Participation

26
 (iv) Confidentiality
(v) Anonymity
(vi) Only Assess Relevant Components

THE NYERI NATIONAL POLYTECHNIC

8th MARCH 2023
TO WHOM IT MAY CONCERN

DEAR SIR/MADAM

REF:PERMISSION INORDER TO CONDUCT A RESEARCH

I am Joy Wairimu Mwangi,a Student at the Nyeri National
Polytechnic ,Pursuing Craft Certificate in Catering and Accommodation operations
conducting a research for a successful inorder to complete my studies.I would like
to invite you to assist me in one way or another which covers my research
project.Have an assurance that the information provided regarding on my project
will remain confidential and none of your participants will be indentified
individual concerning /regarding to this report.
Yours Faithfully.

Mwangi Joy.

27
 QUESTIONNAIRE

Research Questions
I am Joy Wairimu Mwangi, a student at Nyeri National Polytechnic pursuing craft
certificate in Catering and Accomodation. I am now doing a research for my project on the
proposed Effective Control of Food in Hospitality Industries. I hereby seeking for permission to
carry out a research in your organization. Your answers to these questions will help us to know if
the goal of Effective Control of Food is achieved. It is very important that you give accurate
answers to this questions. I assure you that the information given here will remain confidential.

SECTION A

Demographic Information.

Kindly tick where applicable

1. How old are you (in years
(a) 14 – 19 years (c) 20 -24 years

28
 (b) 25 - 29 years (d) 30 year and above

2. Gender
(a) Female (b) Male

3. Level of Education
(a) Primary (c) Tertiary

(b) Secondary

4. Marital Status
(a) Single (c) Divorced
(b) Married (d) 0ther

SECTION B
5. Work Experience
(1) Less than 2 years
(2) More than 2 years
(3) More than 10 years

6. What are some of the methods used to implement Effective Cost Control Management in
the Catering and Hospitality Industry?

29
7. Why do most Catering and Hospitality owners frown at the adoption of the Effective Cost
Management?

8. To what extent has Effective Control Management Catering and Hospitality Industry
boosted the Profitability of the Industry?

30
 CHAPTER FOUR
DATA ANALYSIS
4.0 INTRODUCTION

This chapter prevents findings and interpretation established from the study. Findings are
presented in line with questionnaire and research objectives. Once the questionnaires
were collected from each three star hotels, the data was coded and analysed during SPSS
version 22.0.0 pie charts, tables, demographic information, histograms, bar graphs have
been used to present data analyzed. The chapter has the various results on demographic
such as marital status, Age, Gender, work experience and department of the organization
respondents work in. The chapter outlines influence employee benefits on employee
satisfaction.

4.1 RESPONSE RATE

The response rate of a test measures the statistical power of a research and the higher the
rate the better. In the study, the research distributed 36 questionnaires and only 34 were
filled and returned. This represents a response rate of 73%. According to field (2021) the
statistically response rate for a study should be at least 50% therefore the threshold
requirement condition was met.

31
TABLE 4.3 RESPONSE RATE

Questionnaires Number Percentage

Filled and collected 34 80

Non- responded 2 20

Total 36 100

4.2 DEMOGRAPHIC INFORMATION

Agreeing with the pervasive assertion of sociological models that people emanate from
and are influenced by the their background as noted by Main 00 (2011) the researches
decided to give credence to the demographic variables considered were sex, age group,
marital status and religion.

4.2.1 Sex of Respondents

The researcher paid attention to the sex of the respondents because there is evidence that
workers sex has an implication on their level of satisfaction with their jobs. The
relationship between sex and job satisfaction is evidence in varca et al(2011) assertion
that there may be some tendancy for men and women to differ in job satisfaction table 1
depicts the sex of the respondents

Table 1 sex distribution of Respondents

Gender Frequency Percentage

Female 8 67%

Male 4 33%

Total 12 100%

As evident in the table, majority of the respondents which is 8 out of 12 representing 67% were
females with only 4 representing 33% being males. This information confirms neighbour (2014)
assertion that the result suggests that females dominated the progression, partly because of
the culture and nature in the industry.

4.2.2 Age

32
To investigate the age of the respondents findings revealed that 42% of the respondents were
employees between 25-29 years, 33% of the employees were between 20-24 years and 25% were
employees above 30 years and 0% were employees between 14-19 yrs. Basically the results
indicate that most of the employees are youths in the figure 4.1 below

Sales

25-29 years 20-24 years above 30 years

4.3 METHODS FOR IMPLEMENTING EFFECTIVE CONTROL

MANAGEMENT

Table 1
30

25

20

15

10

0
IMPROVE MANAGE BUDGET PLANNING STOCK TAKING TIME MANAGEMENT
MERIT

33
4.4 REASONS AS TO WHY MOST HOTEL OWNERS FROWN TO
ADOPTION OF THE EFFECTIVE CONTROL

30

25

20

15

10

0
Under Budgetting Poor Communication Restriction on innovation Poor Planning during
tech. skills commencing

a) Under budgeting- they do not want to employ more staff in the hotel.
b) Poor Communication and Technology skills- Its due to lack of a clear objective
clarity is essential in communication.
1) Bad Grammar
2) Limited objectives
3) Cultural Diversity in the workplace

4.5 HOW HAS EFFECTIVE CONTROL MANAGEMENT CATERING

AND INDUSTRY BOOSTED THE PROFITABILTY OF THE
INDUSTRY

34
 Minimizing cost save time on purchase Boosting the productivity

4.6 SUMMARY
The respondent were positive and negative as they answered the questions. The
researches presented the data systematically according to the questionnaires from the
demographic information. The respondents were very genuine. They study was laid with
the objective research / research objectives. Descriptive statistics were represented by the
use of bar graphs, pie charts, Histograms and tables. The next chapter gives a summary of
the conclusions, summary of the chapters, Findings and recommendations.

CHAPTER 5
35
SUMMARY,CONCLUSION AND
RECOMMEDATION
5.0 INTRODUCTION
In this chapter the conclusion’s derived from the findings of this study on the effective
control of food . The conclusions were based on the purpose, research questions and
results of the study. The implications of these findings and the resultant recommendations
will also be explained. Recommendations were based on the conclusions and purpose of
the study. This was done by comparing and contracting with previous literature related to
employee satisfaction.

5.1 LIMITATIONS
The following are limitations or challenges that are faced by the researchers
1) Lack of scientific training in the methodology of research – There is a pallcity of
competent researchers. The scenario in most cases is like a blind reading the blind.
They read researcher/ students to copy methodology of similar studies.
2) Lack of availability or access literature needed – This is a major problem faced during
the literature review. The lack of availability of access to internet, ignorance of the
way to search needed articles from journal and other problems searching books and
newspapers articles from conventional libraries consumes a lot of time and effort.
3) Lack of finance- its normally the big major problem that one normally encounter like
eg during the printing of the questionnaires one get to use a lot of money.
4) Lack of bundles- This is where you do not have any access to internet inorder to do
more research of your project and thus one may lack bundles its due to the high rate
of the data and thus you are not in a position of it
5) Weather- At times the state of atmosphere could change at a particular place and time
as regards on heat, rain, sunshine, wind and dryness.
6) Hotel respondents- In various hotels the respondents were positive despite other
hotels they were negative some actually don’t have a knowledge of how the
questionnaires are answered or many could ask just irrelevant questions just to chase
you away because its kind you are bother to them.

5.2 SUMMARY

The purpose of this study was to investigate the effective control of food in the
hospitality industry as case of three star hotel Roswam Hotel Kenya. The importance
given ie to the concrete and physical assets by enterprises in the industries society and
economy such as facilities and equipments has been replaced by the importance given to

36
the abstract values such as knowledge and competence possessed by the workers. A
service firm that therefore intergrates quality control systems directly into its employees
operation stands the best chance to optimize its employee goals and thus increase
customer satisfaction. The research work is normally of great importance to students of
hospitality management.
The empirical review and work -related on the Effective Control of Food in the
Hospitality Industry if normally introduce the framework for the case study that
comprises the main focus of the research that is described in the thesis. The research
questions normally give the study aims to have or answer questions ie what are the
methods used to implement effective cost control management in the catering and
hospitality industry? According to Welman and Kruger (1999, 46) the research design is
the plan according to which we obtain research participants and collect information for
them.
A survey consists of predetermined set of questions that is given to a sample with a
representative sample of the larger population. If defines the attitude of the population
from which the sample was drawn. The Demographic Information normally gives more
information on the respondents and the data is analysed using the histograms, pie charts.
Among other things this publication list the names and specialization areas of the faculity
members in every program.

5.3 CONCLUSION
Given that this dissertion asked university and college faculty to express their opinions
about the importance of certain curriculum organizes, whereas green’s state supervisors
reported the ranking based on actual conditions a number of conclusions seems possible
one of course, is that no relationship exists between these two findings.
The respondent’s tendency to value either Effective Control of Food for industry in K-12
hospitality programmers was determined in response research problem.Nevertheless
using discriminant analysis significant differences were found related to eight of the
thirteen goal statements.The variables were interpretated as technologies literacy
variables,preparation of industry variables and variables which were a combination of
technological literacy and preparation for industry.

5.4 RECOMMENDATION
Recommendations always alter the solution to your problem.

37
5.4.1 Keep track of your Inventory
Busy with other tasks and responsible restaurant owners and managers do not always
reconcile inventory as often as they should. However its impossible to know how and at
what rate your food is being used or wasted without consistently keeping track of
inventory. Always have a good idea to implement a first in first out (FIFO) system to
ensure that the first food items purchase are also the first used.

5.4.2 Get your forecast’s Right

Running a successful restaurant is all about planning and using all the information you
have at your disposal to prepare for upcoming days and weeks. To get your forecasts
right everytime, you need control of your inventory, sales and all other aspects of your
restaurant business which is where a restaurant POS system comes in helping you spot
sales trends and adjust your orders accordingly so that you can effectively control your
food costs.

5.4.3 Start serving Daily Specials

Customers always enjoy a tasty plate of food at a delicious price but the real season why
every restaurant should start serving daily specials is that they can be an extremely
effective tool for reducing waste and controlling restaurant food costs. With daily
specials you can easily put food that has been sitting in your pantry for a while to good
use by incorporating into a recipe and adding that recipe to your daily list of daily
specials.

5.4.4 Recalculate Food Costs

Just because your menu items were profitable when you first opened your restaurant
doesn’t main they still. By regularly recalculating your food cost you can keep your
pricing profitable and deal with fluctuating ingredient cost in a timely manner.

5.4.5 Invest in a Morden Point- of-sale system

Legacy point of sale systems have no place in the restaurant industry anymore. Typically
based around a central kiosk, such systems are convenient, lack features and their
mainatenance is costly and time-consuming. A modern point of salt system to such lavu
helps efficiently control of restaurant food costs by providing inventory updates on your
tables as you go about your daily operations while seamlessly incorporating your
business work flows. Other noteworthy features of a morden restaurant point-of-sale
system include remote access to sales data, aggregated reports and customizable
dashboards.

38
 REFERENCES
 Dittmer, R.P (2003) Principles of food, beverage and labour cost control, 7th edn.
John Wiley & Sons, New York.
 Miller, EJ Hayesy K.D and Dopson , R.L (2002) Food and beverage cost control,
2nd edn . John Wiley & Sons, New york.
 Bansai, K.T. (2016) Food and Beverage operations to management. L.K.
internation publishing House Pvt. Ltd . New Delhi
 Seal P.P (2017) Food and Beverage Management Oxford University Press, New
Delhi
 Cousins, J. Foskett, D. and Gillespie, C. (1995) Food and Beverage Management,
2nd edn. Pearson Education, New Delhi
 Davis, B. lockwood , A. and stone, S. (1998) Food and Beverage Management ,
3rd edn . Butterworth. Heinemann Oxford, U.K
 Murphy, J. (2013) Principles and Practices of Bar and Beverage Management
Good Fellow Publishers Ltd , Oxford, U.K.
 George, B. and Chatterjee, S. (2008) Food and Beverage service and
Management, Jaico Publishing House Mumbai.

39