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

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dc.contributor.author George Otieno Obonyo, Monica Awuor Ayieko, Oscar Ouma Kambona
dc.contributor.author George Otieno Obonyo, Monica Awuor Ayieko, Oscar Ouma Kambona
dc.date.accessioned 2020-12-02T12:04:37Z
dc.date.available 2020-12-02T12:04:37Z
dc.date.issued 2014
dc.date.issued 2014
dc.identifier.uri https://repository.maseno.ac.ke/handle/123456789/3194
dc.description.abstract 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. en_US
dc.publisher Routledge en_US
dc.publisher Routledge en_US
dc.subject key determinants, food preparation, experience, Western Kenya en_US
dc.title Key determinants of food preparation attributes in staging memorable experiences: Perspectives of hotel managers in Western Kenya en_US
dc.title Key determinants of food preparation attributes in staging memorable experiences: Perspectives of hotel managers in Western Kenya en_US
dc.type Article en_US
dc.type Article en_US


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