Contemporary Food and Beverage

ISBN-13: 9786206163695 / Angielski / Miękka / 80 str.

Ogweyo Peter Ogalo

Opis

The book is about the growth of wines and spirits, food waste management in the hotels and restaurants, food health and safety, food quality, online training of food and beverage students and online training and service delivery of food operation personnel. The study highlights the role of online training on service delivery of waiters in licensed hotels in Nairobi City County. The specific objective was to establish online training and service delivery of waiters in the licensed hotels in Nairobi County during Covid 19 seasons. Subsequently, the research methods were convergent parallel design which entails that the researcher concurrently conducts the quantitative and qualitative approach of research methodology. There were 71 hotels to be targeted besides target population of 1300 waiters' supervisors besides 260 which was 20 % of the population of the study but response rate was (N=242) out of the expected 260.The was collected by sending online questionnaires (Using Google forms). IBM SPSS software version 21 was used to clean, present and analyze data. The variables were modelled using regression model to establish the relationship between the variables.

O autorze

Ogweyo Peter Ogalo, trainer in food and beverage and Deputy Research Development and Innovation Officer at Baringo Technical College. Holds Post Graduate Diploma in Education at Univ. of Eldoret, Bachelor's degree in Hospitality and Tourism Management at Pwani University. He is pursuing Master's of Science in Hospitality Management at Mount, Kenya.