Effect of Food Wastage on Productivity in Selected Hotels

This research explores the impact of food wastage on productivity in Kabarnet Town's hotels, unveiling factors such as overproduction, poor customer turnover, and inadequate planning and storage contributing to the issue. The study, conducted through quantitative descriptive survey methods with 30 respondents, underscores the need for improved equipment and production practices to address overproduction. The findings, presented in pie charts and tables, emphasize the significant role of poor customer turnover and planning in food wastage, urging management to implement efficient utilization strategies. Meanwhile, in the alcohol manufacturing sector in Kabarnet, challenges such as competition, high costs, and government regulations impact growth, highlighting the necessity for continuous monitoring and adaptation for sustained business development.

Autorentext

Peter Ogweyo Ogalo est un professionnel kényan de l'hôtellerie et du tourisme très accompli, titulaire d'une maîtrise en gestion hôtelière. Il possède une solide formation, notamment un diplôme d'études supérieures en éducation et une licence en gestion de l'hôtellerie et du tourisme. Il est également titulaire d'un certificat en science des données Python et en apprentissage automatique.