Department of ECOHIM
https://repository.maseno.ac.ke/handle/123456789/502
2024-03-28T13:08:15ZContribution of sustainability strategies to the growth and development of licensed fast-food restaurant: a case of lake region economic block, Kenya
https://repository.maseno.ac.ke/handle/123456789/6058
Contribution of sustainability strategies to the growth and development of licensed fast-food restaurant: a case of lake region economic block, Kenya
Nyamogosa, Henry; Murimi, Michael
The study aimed to investigate the influence of sustainable strategies on the growth and
development of licensed fast-food restaurants (FFRs) in Kenya. It sought to determine the impact of
economic, social, and environmental sustainability strategies on the FFR’s growth and development.
The study utilized a quantitative approach and employed a cross-sectional survey design. A total of
452 licensed FFRs from Lake Region Economic Block (LREB), Kenya, were targeted in the study.
Stratied and proportionate sampling methods were utilized to select 208 fast-food restaurant
managers from the 452 licensed FFRs. The findings of the study revealed that environmental
sustainability strategies with ß value of 0.241, economic sustainability strategies with ß value of 0.175,
and social sustainability strategies with a ß value of 0.172 influence the growth and development of
FFRs. The results imply that a single unit change in environmental, economic, and social sustainability
strategies would result in a 0.241, 0.175, and 0.172 increase in FFR growth and development,
respectively. The paper’s empirical evidence reveals that environmental sustainability strategies are
more important to the growth and development of FFRs than economic and social sustainability
strategies. Further, the regression model results implied that the three predictors, environmental,
economic, and social sustainability strategies, provide a 26.8% explanation of the variance in FFR
growth and development. The findings implications are discussed about adopting and
implementing environmental sustainability strategies in FFRs to maintain a high standard of service
and boost FFR’s growth and development. The paper suggests that fast-food restaurants must fully
embrace sustainable business strategy applications to fully realize and maximize benefits related to
sustainable business strategies, such as increased profit, market share, improved customer approval
levels, increased resilience to disasters, and a reduced staff turnover rate.
2023-09-01T00:00:00ZAdoption of Energy Conservation Practices and their Effects on the Performance of Kenyan Lodges and Camps
https://repository.maseno.ac.ke/handle/123456789/6017
Adoption of Energy Conservation Practices and their Effects on the Performance of Kenyan Lodges and Camps
Obonyo, George Otieno; Walaba, A Phyllis; Kambona, Oscar Ouma
The objective of this study was to assess energy conservation practices implemented by lodges and camps in Kenya and to determine their effect on performance of Kenyan lodges and camps.
2023-11-01T00:00:00ZExploring the Relationship between Stochastic Events and Patterns of International Tourism in Kenya
https://repository.maseno.ac.ke/handle/123456789/5807
Exploring the Relationship between Stochastic Events and Patterns of International Tourism in Kenya
Momanyi, Nancy; Obonyo, George; Odhiambo, Scholastica; Wadongo, Billy
The purpose of this research was to investigate the fluctuations in international tourist arrivals in Kenya and identify the underlying factors contributing to these trends. The study aimed to gain a deeper understanding of the impact of stochastic events on tourist arrivals.
2023-08-02T00:00:00ZPull Motivation Factors Influencing Tourists’ Destination Loyalty in the Lake Victoria Region Tourism Circuit, Kenya
https://repository.maseno.ac.ke/handle/123456789/5459
Pull Motivation Factors Influencing Tourists’ Destination Loyalty in the Lake Victoria Region Tourism Circuit, Kenya
Amata Mwalo Mathias, Tom Olielo, Destaings N Nyongesa
https://books.google.co.ke/books?hl=en&lr=&id=Y_RjEAAAQBAJ&oi=fnd&pg=PA267&dq=info:w1TH3rMCSzYJ:scholar.google.com&ots=wHgBsTKhVz&sig=_4_iD5I7CBL-jG4KUz9AcSDHTFk&redir_esc=y#v=onepage&q&f=false
2021-01-01T00:00:00ZASSESSMENT OF THE VARIOUS TYPES OF INFORMAL HOSPITALITY SERVICES OFFERED BY WOMEN ENTREPRENEURS IN KENYA
https://repository.maseno.ac.ke/handle/123456789/5456
ASSESSMENT OF THE VARIOUS TYPES OF INFORMAL HOSPITALITY SERVICES OFFERED BY WOMEN ENTREPRENEURS IN KENYA
Onyando Lynette Akinyi Ogada, Billy Wadongo, and Rose Kisia Omondi
Purpose: Women have ventured into the informal hospitality sector to provide different services
to improve their socio-economic well-being in the developed world and Africa. Similar results to
assess informal hospitality services women entrepreneurs in Kenya have also been reported. These
services include outside catering, events management, and housekeeping services.
Methodology: The study employed a qualitative research design to collect data from women
entrepreneurs providing informal hospitality services through interviews and Focus Group
Discussions (FGDs). The study population was drawn from women groups providing informal
hospitality services and are registered by Social Services offices from Muranga, Kakamega,
Nakuru, and Kisumu Counties. The study used an in-depth interview where the researcher
interviewed eight critical informants from the four Counties. The purposive sampling method was
used to pick the eight women entrepreneurs from the universal target population of the study.
Further, the researcher carried out one (1) FGD with a total of 8 participants, 6 participants
purposively identified from urban-based Sub-Counties and two (2) participants from the ruralbased Sub-Counties. The researcher used framework analysis, where the collected data from
interviews and FGD were organized into themes based on the study objectives.
Findings: The study found out that women in the informal hospitality services in Nakuru, Kisumu,
Muranga, and Kakamega Counties were doing outside catering services and events management
to improve their socio-economic well-being. The women entrepreneurs found these services
profitable and were overwhelmingly willing to continue with the services, unlike housekeeping
services that some could offer as free services to the community.
Recommendation: The women enterpreneurs in the informal hospitality services in the four
Counties need capacity building and more funding from both the County and National
Governments so as to expand and diversify their businesses.
ISSN 2789-7052 (online
2022-01-01T00:00:00ZInfluence of Informal Hospitality Services on Women Entrepreneurs' Socio-Economic Wellbeing in Kenya
https://repository.maseno.ac.ke/handle/123456789/5388
Influence of Informal Hospitality Services on Women Entrepreneurs' Socio-Economic Wellbeing in Kenya
Lynette A Ogada Onyando, Billy Wadongo, George Otieno Obonyo
Socio-economic wellbeing of women can be realized through the provision of informal hospitality, which is on the increase globally and in Kenya. The sector's growth is attributed to increasing life demands which requires intensification and divesofication of income generating opportunities hence the emergence of hospitality services. The extent to which informal hospitality services improve women's socio-economic wellbeing is not explicit. This study set to investigate how the provision of informal hospitality services contributes to the socio-economic wellbeing of women entrepreneurs in Kenya. Mixed methods approach using sequential exploratory design was used. A sample size of 265 was used for the quantitative survey, while eight women from 4 counties and eight members for 1 FGD from Nakuru County were used for qualitative. Framework and multiple regression analysis were used for qualitative and quantitative, respectively. This study provided information on how informal hospitality services have contributed to the socio-economic wellbeing of women.
DOI: https://doi.org/10.37745/ejhtr.2013vo10n2pp1639
2022-01-01T00:00:00ZSustainable business strategies for fast-food restaurant growth: fast-food restaurant managers’ perspectives in Lake Region economic block, Kenya
https://repository.maseno.ac.ke/handle/123456789/5387
Sustainable business strategies for fast-food restaurant growth: fast-food restaurant managers’ perspectives in Lake Region economic block, Kenya
Henry Mogaka Nyamogosa, George Otieno Obonyo
The goal of this study was to identify sustainable business strategies for fast-food restaurant growth
2022-01-01T00:00:00ZService Delivery Digitalization as a Tool for COVID-19 Recovery in Fast-Food Restaurants in Nairobi, Kenya
https://repository.maseno.ac.ke/handle/123456789/5386
Service Delivery Digitalization as a Tool for COVID-19 Recovery in Fast-Food Restaurants in Nairobi, Kenya
Kennedy Maithya Maingi, George Otieno Obonyo
The goal of this study was to assess the influence of the adoption of service delivery digitalization tools on Covid-19 recovery in fast-food restaurants in Nairobi
DOI: https://doi.org/10.47672/jht.1147
2022-01-01T00:00:00ZMaternal Vitamin D Status and Adverse Birth Outcomes in Children from Rural Western Kenya
https://repository.maseno.ac.ke/handle/123456789/4941
Maternal Vitamin D Status and Adverse Birth Outcomes in Children from Rural Western Kenya
Toko, E N., Sumba O P. , Daud I.I, Ogolla S., Majiwa M., Krisher J T. , Ouma C., Dent, A.E.,
Maternal plasma 25-hydroxyvitamin D (25(OH)D) status and its association with pregnancy
outcomes in malaria holoendemic regions of sub-Saharan Africa is poorly defined. We examined
this association and any potential interaction with malaria and helminth infections in an ongoing
pregnancy cohort study in Kenya. The association of maternal plasma 25(OH)D status with pregnancy
outcomes and infant anthropometric measurements at birth was determined in a subset of women
(n = 63). Binomial and linear regression analyses were used to examine associations between maternal
plasma 25(OH)D and adverse pregnancy outcomes. Fifty-one percent of the women had insufficient
(<75 nmol/L) and 21% had deficient (<50 nmol/L) plasma 25(OH)D concentration at enrollment.
At birth, 74.4% of the infants had insufficient and 30% had deficient plasma 25(OH)D concentrations,
measured in cord blood. Multivariate analysis controlling for maternal age and body mass index
(BMI) at enrollment and gestational age at delivery found that deficient plasma 25(OH)D levels were
associated with a four-fold higher risk of stunting in neonates (p = 0.04). These findings add to the
existing literature about vitamin D and its association with linear growth in resource-limited settings,
though randomized clinical trials are needed to establish causation.
doi:10.3390/nu8120794
2016-01-01T00:00:00ZThe Influence of Social Cultural Practices of Host Community on the Sustainable Conservation of Maasai Mau Forest in Kenya
https://repository.maseno.ac.ke/handle/123456789/4880
The Influence of Social Cultural Practices of Host Community on the Sustainable Conservation of Maasai Mau Forest in Kenya
Aloo, Charles Ochuka,Kambona, O. Ouma,Pius Odunga
Ecotourism remains one of the newest opportunities for income generation and livelihood to rural and marginalised
communities from natural resources without destroying the environment. This was achieved owing to cultural practices
of host communities that restricted logging and viewed forests as a source of livelihood. The dependence of the Maasai
Mau community on Maasai Mau Forest for ecotourism benefits, medicinal plants, sacred groves, and livestock graving
and watering has become threatened in the recent past due to human activities. The purpose of the study was to assess
the influence of socio-cultural practices of host community on the conservation of the Maasai Mau Forest in Kenya. The
specific objectives were; to establish the influence of cultural practices, to assess the influence of community
participation, and to determine the influence of gender participation on the conservation of Maasai Mau Forest. Target
population comprised of 15 Government agencies; 71 community-based tourism organizations (CBTOs); 847 hotels and
restaurant service providers, and 29 tour and travels operators (N=962). Bartlett, Kotrlik and Higgins’ (2001) formula
was adopted to obtain a sample size of 384 stakeholders: six Government agencies; 28 CBTOs; 338 hotels and restaurant
service providers; and 29 travel and tour operators. Structured questionnaires were administered on the sampled CBTOs
and hotels and restaurant service providers; interviews were done with the government agencies, while Focus group
discussions (FGDs) were conducted with 12 travel and tour operators in the area. The supervisors and peers counter checked the instruments to enhance validity, whereas test-retest was used for achieving instrument reliability during a
pilot study on randomly selected 34 hotels and restaurant providers and two CBTOs. Reliability coefficient of 0.859 was
obtained for all the variables. Qualitative data was analysed through thematic analysis, while descriptive statistics was
used to analysed quantitative data. Regressions were used for data analysis. Findings revealed that cultural practices
(B=0.001, p=0.000), community participation (B=0.003, p=0.000), and gender participation (B=0.002, p=0.000) all have
significant influence on forest conservation of the Masaai Mau Forest. This implies that for every unit improvement in
socio-cultural practices, there is unit improvement in the conservation of Masaai Mau Forest. It is recommended that
gender roles should be enhanced to rope in women and youths in ecotourism and forest conservation. Findings of the
study might inform policy formulation to aid upkeep of cultural practices, enhancement of social networks, and
improved decision making among host communities of Maasai Mau Forest.
www.theijhss.com
2019-01-01T00:00:00Z