EFFECTS OF EMPLOYEE ATTITUDINAL FACTORS ON HACCP SYSTEM PRACTICES IN FOUR AND FIVE STAR RATED HOTELS IN NAIROBI COUNTY, KENYA
EFFECTS OF EMPLOYEE ATTITUDINAL FACTORS ON HACCP SYSTEM PRACTICES IN FOUR AND FIVE STAR RATED HOTELS IN NAIROBI COUNTY, KENYA
Chege Peninah Wanjiku - School of Hospitality, Tourism and Leisure Studies, Kenyatta University, Kenya
Miricho Moses - School of Hospitality, Tourism and Leisure Studies, Kenyatta University, Kenya
Gesage Bichage - Department of Hospitality and Tourism, Karatina University, Kenya
ABSTRACT
Right attitude is very important for every success. It is key to performance of employees in any business. Hazard Analysis and Critical Control Point (HACCP) is a globally recognized food safety program advanced as a suitable program to minimize or eliminate the risk of food contamination. This study sought to determine the influence of employee attitudinal factors on HACCP system practices in four and five star-rated hotels in Nairobi County. A total of 255 hotel cooks and 33 chefs participated in the study. Data was analysed using descriptive statistics that provided detailed description of the study variables. To establish the statistical significance of the hypothesis, simple linear regression analysis was conducted at 95 percent confidence level (α = 0.05).The study established the existence of a statistically significant positive relationship between employee behavioral factors and HACCP system practices. The study recommends to hotel managers and other food production industry practitioners to enhance employees’ attitude for effective HACCP system implementation.
