EVALUATING THE EFFECT OF POOR HYGIENE IN RAYMARK HOTEL IN

KIAMBU COUNTY

PRESENTED BY: CAROLINE WANJIKU KARANJA

INDEX NO:
CENTER NAME: THIKA TECHNICAL TRAINING INSTITUTE
COURSE CODE:
COURSE ; CERTIFICATE IN FOOD AND BEVERAGE PRODUCTION SALES
AND SERVICE
PAPER CODE;
PRESENTED TO: KENYA NATIONAL EXAMINATION COUNCIL
SUPERVISOR; CATHERINE KIHUTO
EXAM SERIES: JUNE /JULY

A RESEARCH STUDY SUBMITTED TO THE KENYA NATIONAL EXAMINATION

COUNCIL IN PERCIAL FULFILMENT FOR THE AWARD OF CERTIFICATE IN FOOD AND
BEVERAGE PRODUCTION SALES AND SERVICE
 DECLARATION
I declare that this my original work and has not been submitted to any other institution for the
award of certificate of any category of education.
This project has been presented for examination council with my approval as the appointed
supervisor

SUPERVISOR; CATHERINE KIHUTO

SIGNATURE…………………………….
DATE………………………..
 ACKNOWLEDGEMENT
I want to convey my gratitude in my supervisor CATHERINE KIHUTO for the professional
guidance she has offered me from the conceptualization stage to proposal and now final
submission of my research project.
I also want to express my deepest appreciation to my family, particularly my parent. The moral
guidance, spirit of determination and support you have given me throughout this journey.
Finally am grateful to my work collegues especially MERCY WAMBUI MAINA for the daily
acknowledgement and push when things get tough.
 DEDICATION
This project is dedicated to GOD almighty also to my parents who really encouraged me to take
this course and also to my friends. My brothers and my sisters for support and also my teacher
CATHERINE KIHUTO.
ABSTRACT
 TABLE OF CONTENT
DECLARATION
ACKNOWLEDGEMENT
DEDICATION
ABSTRAST

CHARTER ONE
INTRODUCTION OF THE STUDY
1.0 Introduction
1.1Background of problem
1.2 statement of problem
1.3 objectives
1.3.1 general objective
1.3.2 specific objectives
1.4 research questions
1.5 research hypothesis

CHAPTER TWO
LITERTURE REVIEW
2.0 Literature review
2.1 introduction
 CHAPTER THREE
RESEARCH DESIGH AND METHODOLOGY
3.1 introduction
3.2 research design
3.3 research locate
3.4 target population
3.5 sample size
3.6 DATA COLLECTION METHODS

CHAPTER FOUR
4.0 DATA ANALYSIS PRESENTATIONS AND INTERPRETATIONAL FINDING
4.1 introductions
4.2 presentations of findings as for objectives
4.2 1 sample size
4.3 objectives
4.4 conclusion on data
 CHAPTER FIVE
5.0 DICUSSIONS CONLUSIONS AND RECOMMENDATIONS
5.1 introductions
5.2 summary of major finding
5.3 Answer to research finding questions
5.4 Conclusions
5.5 Recommendation
5 6 references

CHAPTER ONE
INTRODUSTION OF THE STUDY

1.0 introduction
It comprises the background of the study ,statement of the problem objectives of the study,
hypothesis, limitation of the study and definition of the central terms.

1.1BACKGROUND OF PROBLEM
Since the world business environment day to day, we need to constantly improve and increase
the productivity of the business. Since the world is shifting from manufacturing of hotel
industry, we need to think about the factors that will affect the efficiency o the hotel industry.
Hotel business is one the growing business across the world .it has important impact on the
economy as well the living standards of the people . Since it one the widely practiced
business ,there high competition in the market. Without considering different factors that will
contributes to the sanitation and hygiene of hotel business . it is difficult to make our customers
satisfied .so business need to identify the important of sanitations and hygiene at hotel industry
.
Good hygiene and sanitations are of prior importance for everyone catering to the food
industry . Be it home or any star rated restaurant, the food that we eat follows are large
number of steps before it reaches us . From the plantations farm to the food stores
houses ,then to the markets, s then to vendors and then finally to us. So sanitation and hygiene
are something that needs to be taken in to serious consideration at each and every level be it
the area where the food is prepared, manufactured or served to be taken clean always . the
first is the formal sector made up of permanent restaurant and hotel where the governmental
regulation applied .
The great variety service for sales by vendors contributes to the provisions of varied diet but
poor hygienic and sanitation condition of hotel entail health risk. This may prevent inspectors
from having the appropriate status and authority to implement food inspection and at the
same time resist political influence and corruption at both local and international levels. An
accurate hotel concept will make hotel run smoothy and customer fill confutable. Maintaining
a clean hotel environment is critical in preventing bad environment illness. Bacteria can grow
on unsanitary surfaces. Just because a hotel environment looks clean does not mean that is
sanitary. Always ensure you clean and sanitize a hotel area before and after giving service to
the costumer. Cleaning with soap and detergents is just one step of the cleaning procedure. It is
also necessary to sanitize. Cleaning will remove any dirt or grease, but will not necessarily kill
any bacteria any pathogens. Only a sanitizer will kill bacteria and ensure the area is safe for
food preparation. Leading sanitizers used in the food service industry are chlorine
solution[bleach], quaternary solution and iodine. Use this

materials according to the manufacture instructions that accompany the product and that are
found on the material data sheet [MSDS] using the appropriate personal protective equipment.
A sanitation plan important in any food service preparation area.it ensure that all surfaces are
cleaned on a regular basis and reduces the risk of transferring bacteria or other grease, but will
not necessarily kill any bacteria or other pathogens. Only a sanitizer will kill the bacteria and
ensure the area is safe for food preparation. Leading sanitizers used in food service industry are
chlorine solution [bleach], quaternary solutions and iodine. Use these materials according to
manufacture instructions that accompany the product that are found on the material safety
data sheet [MSDS] using the appropriate personal protective equipment. A sanitation plan is
important in any food service preparation area. It ensures that all surfaces are cleaned on a
regular basis and reduces the risk of transferring bacteria or other pathogens from unclean
surfaces to clean equipment such as cutting board or tools. A sanitation plan has two
components: A list of cleaning and sanitizing agents or supplies with instructions on there safe
use and storage A cleaning schedule, outlining how each item needs to be cleaned, who is
responsible, and how frequently it happens. It is imperative for safe food handling outcomes for
all workers to be familiars with standard sanitation and hygiene practices.
Foods should preferably be consumed immediately after preparation or held at temperature
outside the danger zone which inactive or killed bacteria. The danger zone is the temperature
range between 5 c and 63c within which most bacteria grow best.

1.2 Statement of problem

Around the world, sanitation problem are the cause of many type of diseases and death. The
world health organization reports that problems associated with sanitation result in four
percent of all the death, and nearly six percent of all illnesses worldwide. Sanitation problems
are particularly difficult for people with understanding sanitation problems is an important step
eliminating them.

‘Health is wealth’ needless to say about the truth of this proverb. Health is a state of complete
physical, mental and social well being. It is not the matter to study here. In hotel industry we
use the term personal hygiene which is most essential for every staff and costumers of the
hotel industry. As per hotel terminology the meaning of hygiene is preventive, protection and
destruction of harmful bacteria which contaminate in various ways. In other word one infected
or contaminated by any polling or impure substance everywhere in the street. There is proverb’
prevention is better than cure.’So we can easily say that obviously there is solutions.

1.3 objective
1.3.1 General objectives
Evaluating the effect of poor hygiene in raymark hotel in Kiambu county

1.3.2 specific objectives

1.To investigate the effect of contamination of food s associated with poor hygiene in raymark
hotel in Kiambu county
2.To investigate the causes of poor hygiene in raymark hotel in Kiambu county
3.To find out the prevention of poor hygiene in raymark hotel in Kiambu county

1.4 Research questions

1 what are the effect of contaminations of food associated with poor hygiene in raymark in
Kiambu county
2 what are causes of poor hygiene in raymark hotel in Kiambu county
3 what are preventions of poor hygiene in raymark hotel in Kiambu county

1.5 Research hypothesis

1 Effect of contaminations of food associated with the poor hygiene in raymark hotel in Kiambu
county .
2 Causes of poor hygiene in raymark hotel in Kiambu county
3 preventions of poor hygiene in raymark hotel in Kiambu county
 CHAPTER TWO
LITERATURE REVIEW
2.0 literature review
2.1 introduction
This section will offer a critique of poor hygiene in reymark hotel in Kiambu county .

2.21Diseases
Unsafe food containing harmful bacteria, virus, parasites or chemical substance causes more
than 2oo diseases ranging from diarrhoea to cancer.it also creates a vicious cycle of diseases
and malnutrition particularly affecting infacts, young children, elderly and the sick.

2.22 causes of poor hygiene

Poor hygiene is caused by poor training from the management .Also poor hygiene is caused by
b dirty environment can attract pests such as mite and rates ,cockroachs ,fries , birds and other
Diseases
Poor hygiene also is caused lack of cleanliness in the kitchen and other department like service .
poor food handling and bad sanitations practices are commonly causes of food borne diseases
in food establishment s.
Improper food holding temperatures ,inadequate cooking ,contaminated equipument; food
from unsafe sources and poor personal hygiene .

2.2.3 preventions
1. Washing of hands before touching the food
2. Prevent cross contaminations by surface and containers
3. Separate cooked food from raw food
4. Use boiling water, especially if the food will not under go additionally
cooking
5. Properly cooking foods and identifying proper temperature control for
them
 CHAPTER THREE
3.0 RESEARCH DESIGN AND METHODOLOGY

3.1 INTRODUCTIONS

The chapter describe the research design and methodology for the study.it specifically provides for

the design that was adopted ,the target populations and sampling frame ,data collections and data

analysis methods used in conducting the research.

3.2 Research design