Oscar Ouma Kambona

An importance-performance analysis of food service attributes in gastro-tourism development in Western Tourist Circuit, Kenya

Tourism development has principally focused on the tangible tourism products thereby overlooking the intangible element such as service. This study aimed to evaluate food service attributes in gastro-tourism development in the Western Tourist Circuit, Kenya. A total of 166 top and middle level managers were selected from 62 hotels for this study using multi-stage sampling method. Several food service attributes were identified and used to structure self-administered questionnaires. The data collected were analyzed using descriptive statistics, Factor, regression and importance-performance analysis. The findings indicate that perceived importance-performance of food service attributes in gastro-tourism development varied considerably. Three factors identified were food service output, food service input both perceived to be important with good performance; and food service process perceived important but hoteliers’ performance on the same was poor. The findings provide intuitively appealing strategies for hoteliers and tourism promoters in Western Tourist Circuit, Kenya to set priorities for developing gastro-tourism through food service attributes.

Emerging critical generic managerial competencies: A challenge to hospitality educators in Kenya

Purpose - The purpose of this paper is to identify emerging critical generic managerial competencies in the Kenyan hotel industry. Design/methodology/approach - A cross-sectional survey research design was used to gather primary data using self-administered questionnaires. The population was composed of hospitality managers from ten five-star hotels in Nairobi and Mombasa, Kenya. A sample of 160 hospitality managers was selected proportionately by simple random sample method. Findings - Several critical generic management competencies are emerging in the Kenyan hospitality industry. However, there is a gap between utilization and importance of managerial competencies in Kenya. Managers do not value human relations competencies. Practical implications - Hotels and training institutions need to enhance acquisition of generic managerial competencies in their management development programs and curricula, respectively. Originality/value - The paper focuses on both the level of utilization of managerial competencies and the level of importance attached to managerial competencies. It contributes to a new body of knowledge in management literature in Kenya. The paper has value to researchers, hospitality graduates and students, hospitality educators and human resource managers in Kenya.

Effect of Management Practices on Actual ICT Application in Kenyan Hotels: A PLS-SEM Approach

ABSTRACT Advances in information communication technology (ICT) has seen many hotels invest huge sums of money in ICTs to enhance their performance. However, this has never been the case for most hotels in economically developing countries due to poor ICT implementation. This study sought to establish how ICT-related management practices influence actual ICT application by hotels in Kenya. A total of 194 hotel managers drawn from 36 hotels were surveyed. The data collected was analyzed quantitatively. The outcomes show that though operational management and human resource management practices significantly predict actual ICT application, HRM practices have the biggest effect in explaining the variance in actual ICT application. The study finding offer insights to best management practices and how they influence actual ICT use in hotels.

Enhancing Competitiveness Through Guests’ Experiences: A Typology of Customer Experiences in Upscale Hotels

ABSTRACT This study sought to develop a marketing model that can enhance the competitiveness of four- and five-star hotels in Kenya. The main factors generating guests’ expectations and delight were investigated after focusing on managers’ and customers’ opinions since these perspectives have generally been underexplored. The voices and viewpoints of these stakeholders were therefore incorporated and analyzed in determining an appropriate marketing model, which was based on the experiences of guests in hotels after examining what they considered important.

Key determinants of food preparation attributes in staging memorable experiences: perspectives of hotel managers in Western Kenya.

This exploratory research sought to identify important food preparation factors and attributes in staging memorable experiences. Self-administered questionnaires were distributed to 166 hotel managers drawn from 62 hotels in Western Kenya. Descriptive statistics, factor and regression analysis in SPSS were used to analyze data collected. A three-factor solution: food preparation process, food preparation benefit and food preparation input resulted. Implications of these results are discussed in light of the increasing demand for distinctive experiences in the hospitality and tourism industry.This exploratory research sought to identify important food preparation factors and attributes in staging memorable experiences. Self-administered questionnaires were distributed to 166 hotel managers drawn from 62 hotels in Western Kenya. Descriptive statistics, factor and regression analysis in SPSS were used to analyze data collected. A three-factor solution: food preparation process, food preparation benefit and food preparation input resulted. Implications of these results are discussed in light of the increasing demand for distinctive experiences in the hospitality and tourism industry.