DISPOSABLE EQUIPMENT AND ITS EFFECT ON STAFF PERFORMANCE IN

THREE STAR HOTEL IN KISUMU TOWN

PRESENTED BY: ODHIAMBO MARY LAWRYNE AKINYI

INDEX NUMBER: 6191010436

COURSE NAME: DIPLOMA IN CATERING AND ACCOMMODATION

MANAGEMENT

COURSE CODE: 2819

PAPER CODE: 306

SUBMITTED TO: THE KENYAN NATIONAL EXAMINATION

COUNCIL AS PARTIAL FULLFILMENT FOR THE
AWARD OF DIPLOMA CERTIFICATE IN
CATERING AND ACCOMMODATION
MANAGEMENT

INSTITUTION NAME: FRIENDS COLLEGE KAIMOSI

INSTITUTION CODE: 619101

DATE OF SUBMISSION: 2024

DEPARTMENT: HOSPITALITY

PAPER NAME: TRADE PROJECT

SUPERVISOR: FERDINAND JUMA

DECLARATION

Declaration by student

I Odhiambo Mary Lawryne Akinyi declare that this is my original work and it has never been
submitted for award of certificate to any examination body

Odhiambo Mary Lawryne Akinyi

Date

Declaration by the supervisor

I declare that this work has been submitted for examination with my approval as institute’s
supervisor.

Mr. FREDINAND JUMA

Date

i
DEDICATION
I dedicate this work to my family who have supported me both emotional and financially towards
the completion of my project.

ii
ACKNOWLEDGEMENT
My appreciation goes to God for providing me with strength and knowledge to do research. I
also thank the Friends College Kaimosi for providing me with the material and knowledge to
make this research successful and l am also grateful for my family and my project supervisor for
their moral support and encouragement.

iii
ABSTRACT

Disposable equipment is a product design for a single use after which it is recycled or disposed as
a solid waste. An organization should consider using disposable equipment to improve the standard
of hotel performance. The purpose of the study was to find out the effect of disposable equipment
on staff performance in three-star hotel in Kisumu town. Objectives of the study we to: establish
the type of disposable equipment used in Staff performance; identify indicators of performance in
Staff and identify effect of disposable equipment on staff performance in rated hotels in Kisumu
town. A conceptual frame work showing relationship between independent variable (disposable
equipment) and dependent variable (Staff performance) was used to guide the study. The study
adopted descriptive survey research design. The study population included all the management
and nonmanagerial staff of rated hotels. A sample size of 30 was used consisting of 7 Staff
managers, 6 supervisors, 9 waiters and 8 public area attendants. Simple random sampling was used
to select waiters and public area attendants while purposive was used for managers and
supervisors. Questionnaire was used to collect data. Quantitative data was analyzed using
frequency, count, percentage and means. Qualitative data from open ended questionnaires were
transcribed, analyzed and presented in emergent themes. The study establish that disposable
equipment used in Staff were disposable plate with a mean of 3.61, disposable bamboo 3.36,
disposable cutlery 3.22, disposable cups 2.72 and disposable bamboo plates 1.06 this shows that
most hotels prefer disposable plates , the findings also shows indicators of performance in Staff
performance which are improving hygiene in Staff section 3.5 , profit loose since they are
expensive 3.39 , reduce case of food poisoning 2.83 and loose customers who does not like
disposable equipment 2.67, although most hotels considered the equipment to be hygienic they
focus more on negative effects more than positive ones . The findings also effects of disposable
equipment on Staff performance they were as follows they are expensive 3.06, highly convenient
3.00, they save labour 2.89 and they save time 2.83, according to this most hotels consider the
equipment to be expensive. The study recommends that hotel management should try to consider
the positive effects of the equipment and advice customers on the importance of disposable
equipment to them and to the organization. Companies are also recommended to produce
disposable equipment that are of good quality and offer them in affordable price to motivate hotel
industries to buy the equipment.

iv
Table of Contents
DECLARATION .......................................................................................................................................... i
DEDICATION ............................................................................................................................................ ii
ACKNOWLEDGEMENT ............................................................................................................................ iii
Chapter 1 ................................................................................................................................................ 1
1.0 INTRODUCTION ........................................................................................................................... 1
1.1 BACKGROUND OF THE STUDY ........................................................................................................ 1
1.2 PROBLEM STATEMENT ................................................................................................................. 2
1.3 PURPOSE OF THE STUDY ............................................................................................................ 3
1.4 OBJECTIVES OF THE STUDY ........................................................................................................ 3
1.5 RESEARCH QUESTIONS .................................................................................................................. 3
1.6 SIGNIFICANTS OF THE STUDY ......................................................................................................... 3
1.7 CO-SECTIONAL FRAME WORK ..................................................................................................... 4
1.8 DEFINITION OF TERMS ................................................................................................................... 4
1.9 LIMITATION OF THE STUDY ............................................................................................................ 4
CHAPTER 2 .............................................................................................................................................. 5
2.1 Types of disposable equipment used in Staffperformance in rated hotels ...................................... 5
2.2 Indicators of performance on service ............................................................................................. 6
2.3 Effects of disposable equipment on service ................................................................................... 6
CHAPTER 3 .............................................................................................................................................. 8
3.1 Research design............................................................................................................................. 8
3.2 Target population .......................................................................................................................... 8
3.3 Sample and sampling ..................................................................................................................... 8
3.4 sampling techniques ...................................................................................................................... 9
3.5 Instruments of data collection ....................................................................................................... 9
3.6 scope of the study ......................................................................................................................... 9
3.7 Data analysis ............................................................................................................................... 10
CHAPTER FOUR ..................................................................................................................................... 11
4.0 DATA PRESENTATION ANALYSIS AND PRESENTATION .................................................................. 11
4.1 Demographic characteristics of respondents ............................................................................... 11
4.2 ANALYZING THE OBJECTIVES. ....................................................................................................... 14
CHAPTER 5 ............................................................................................................................................ 17
5.0 Introduction. ............................................................................................................................... 17

v
 5.1 Summery. .................................................................................................................................... 17
5 1.1 Type of disposable equipment used in Staffperformance in rated hotels in Kisumu town. ......... 17
5.1.2 Indicator of performance in Staffperformance in rated hotels in Kisumu town. ...................... 17
5.1.3 Effects of disposable equipment on Staffperformance in rated hotels in Kisumu town. .......... 17
5.2 Conclusion. .................................................................................................................................. 18
5.3 Recommendations ....................................................................................................................... 18
APPENDIX.............................................................................................................................................. 20

vi
Chapter 1

1.0 INTRODUCTION
This chapter presents the background of the study, statement of the problem, research objectives
limitations of the study and significance of the study in relation to the effect of disposable
equipment on staff performance in rated hotels in Kisumu town.

1.1 BACKGROUND OF THE STUDY

Disposable equipment used in hotel organization are equipment that are designed for single use
after which they can be recycled or disposed as solid waste.

According to Tairan Huang (2004) the use of disposable equipment in hotels often appear less
with more less phenomenon, the phenomenon of waste is serious, increasing the cost of hotel.

Yichan Zhang (2000) pay attention to the rational use of disposable goods, save natural
resources, reduce operation cost so as to enhance market competitiveness only in this way can
we attract more customers and unify the environmental economic and social benefits of hotel.

On January (2020), china national development and reform commission and the ministry of
ecology and environment jointly issued the opinion on governance which also mentioned the
need to be guided by XI Jipings, in words that hotel should eliminate the use of disposable
equipment. But this measure is not easy to operate Yang Qing Zhen (2004) support the situation
of using disposable hygiene products in star hotels and management counter measure.

In present time, the development of the hotel industry has been under the attention of the society.
Focusing on environmental awareness and achieving sustainable development of hotels.

Historically, using disposable equipment have been popular within the travel and tourism sector;
in that people can easily carry packed food with them which is good but operational, they
facilitate compliance with health safety and hygiene expectation since the travelers throw the
used equipment carelessly without consideration

1
There are categories of disposable equipment’s as follows;

 Cocktail stirres
 Cardboard packaging
 Costers
 Aluminum and cling film
 Bionic etc.
i) Aluminum and cling film are gas tight and airtight and is soft and flexible after head
treatment which is why it is frequently used in the packaging of foodstuffs.
ii) Carboard packaging- cardboard has a good strength to weigh ratio that is corrugated
carboard carton do a great job of protecting their contents from damage in the shipping
stream.
iii) Coasters- are objects used to tests drinks upon. Used to protect the surface of a table of
any other surface where a user might place a cup.

1.2 PROBLEM STATEMENT

In reality, the hotels are required to use disposable equipment on service. But most hotels are not
using the equipment because the customers do not prefer to be served with the equipment
because they are made of plastic.

The hotels also do not prefer the equipment because they are expensive and cannot be reused,
they also avoid the use of disposable equipment since they can break easily if not properly
handled and stored.

Companies also tend to produce disposable equipment in small quantities this leads to price
increase for the hotels using the equipment on service.

To solve these, the hotels should be encouraged to use the disposable equipment and clients
should be notified on the importance of the disposable equipment.

2
1.3 PURPOSE OF THE STUDY
To find out the effect of disposable equipment on Staff performance in rated hotels in Kisumu
town.

1.4 OBJECTIVES OF THE STUDY

• To establish the types of disposable equipment used in Staff in three-star hotels in
Kisumu town.
• To determine indicators of performance in service, performance in three-star hotels in
Kisumu town.
• To establish effects of disposable equipment on staff performance in three-star hotels in
Kisumu town

1.5 RESEARCH QUESTIONS

I. What is the type of disposable equipment used in Staff performance in three-star hotels
in Kisumu town?
II. What are the indicators of performance in Staff performance in three-star hotels in
Kisumu town?

III. What are the effects of disposable equipment on Staff performance in three-star hotels in
Kisumu town?

1.6 SIGNIFICANTS OF THE STUDY

The research assists the researcher to have knowledge and understanding on the positive and
negative impacts of disposable equipment. It also improves their skills on handling the
equipment.
Hotel organizations also create positive attitude towards using disposable equipment on service.
Clients can also benefit as they are able to carry take away food from hotels if they lack time to
eat in hotels

3
1.7 CO-SECTIONAL FRAME WORK
Independent Variable Dependent Variable

Types of disposable equipment’s Perform in Staff

Cheap
Disable cups

Disposable cattery Time saving

Disposable bamboo plate and cattery Hygiene

Save on labour

Intervening variable

Customer’s attitude

Expensive

Staff experience
e

1.8 DEFINITION OF TERMS

• Disposable equipment – is a product designed for a single use after which it is recycled or
disposed as a solid waste
• Biodegradable – an object capable of being decomposed by bacteria or other living
organisms and thereby avoiding pollution.

1.9 LIMITATION OF THE STUDY

• Time consuming the research was too wide in the three-star hotels which made time to be
limiting for carrying out more researches
• Inadequate finance for conducting the research being a limiting factor.
• Lack of cooperation from the respondents which made research to be difficult.
• Lack of facilities that was necessary for the research, made the research to be difficult.
4
 CHAPTER 2

LITERATURE VIEW

This chapter discusses literature to effects of disposable equipment on staff performance in three-
star hotels in Kisumu town. It particularly focuses on various theme from the study objectives
which include types of disposable equipment; indicators of performance in Staff and effect of
disposable equipment on Staff performance in three-star hotels.

2.1 Types of disposable equipment used in Staff performance in three-star hotels

Disposable equipment is a product designed for a single use after which it is recycled or disposed
as a solid waste. Most disposable equipment is made of plastics and bamboo examples include
disposable cups, plate, cutlery, flatware’s and bamboo plates and cutlery.

In this present day many disposable equipment have been identified and approved by the
government. That they can be used by hotels, hospitals and even with tourists so this led to more
classifications of types of disposable equipment.

John Enderle (2000) is a scientific researcher he explains that disposable equipment can also be
classified according to their effect to the environment for example biodegradable are equipment
can decay easily and not cause soil pollution. This equipment is made from bamboo and another
classification is non-biodegradable are made of plastics that take long time to decay hence
causing soil pollution this equipment is made from plastic

Saturday by Koch and Grath (1996) proposed that disposable equipment can be classified
according to their purpose they intend to do like take away tins and traveling equipment this
makes it easy for a client or an organization to buy the specific disposable equipment they
require.

5
2.2 Indicators of performance on Staff

This helps understand whether you need to make same adjustments to reach your maintenance
goals. Determine how efficient your maintenance processes and your team are over time. It also
measures a company’s success verse a set of targets objectives or industry peers.

Locally, sokoro (2012) researched on factors that influence employee’s performance in Staff in
hotels. He found out that both organization and individual factors affect the overall effectiveness
of employee’s performance and the skills of convincing clients on the advantages of being served
with disposable equipment. In the present time the development of the hotel industry. Hotels are
a powerful solution Paid disposable, but there is still long Way to go in terms of changing people
habit in hotels as discussed by Gu jinjin (2013)

Noel et al (2004) State that performance management is form through which managers ensure
that the employee’s activities and outputs contribute to the organization’s goals. Brown (2005)
notes that performance management is introduced in order to provide information on and
improve organizational. level of motivation link employees pays with perception of their
performance, raise levels of employee’s accountability and align employees’ objectives with
those of the organization as a whole

Oakland (1989) noted that for an organization to be truly effective each part of it must work
properly together towards the same goal recognizing that each person and each activity affects
and in turn is affected by each other.

2.3 Effects of disposable equipment on staff

Effect can be positive or negative and all this changes how Staff performance occurs in hotels.
Positive effects of disposable equipment being they offer convenience, they are cheap, they save
time and labour and they are hygienic and the negative effects include they cause soil pollution if
not properly disposed. The beginning of industrial production of plastic considered to be the
1950s since then the global production of plastic is increased from 1.5 to 2.59(2018). The main

6
producers of plastic in the world are Europe. It is worth noting that china alone is responsible for
30%of the world’s plastic products.

According to Tairan Huang (2004) the use of disposable equipment in hotels often appear less
with more less phenomenon, the phenomenon of waste is seriously increasing the cost of hotel.
Gu jinjin (2013) discuss that plastic products cannot be directly degraded in their natural state in
addition to recycling can only be in three-star or land fill disposal. Plastic as the main material of
disposable waste generally take the incineration will form many toxic gases and dust such as
sulfur dioxide and to save costs hotel disposables are rarely made of biodegradable material.

Zhejiang (2015) specifically discuss about bamboo disposable equipment from green perspective
there are more benefits than harms on the one hand the productions of disposable items
consumers huge raw materials. They also decay easily making the equipment environmentally
friendly.

For many guest’s free disposable equipment are even part of the hotel service. If not provided it
would leave bad impression to residents that the hotel “Staffs shrinking.

7
 CHAPTER 3
This chapter present a detailed description of the research methodology that were used for the
study. It includes; research design, target population, sampling techniques and sample size,
instrument of data collection and data analysis techniques, reliability of instrument of data
collection and data collection procedure.

3.1 Research design

The study was conducted through descriptive research. Descriptive research design is type of
research that aim to obtain information to systematically describe a phenomenon situation or
population. Mugenda and mugenda (2003). The study hence considered descriptive survey
suitable since the date was gathered from lmara Tech company. The method of data
collection was tested for validity and reliability.

3.2 Target population

This study targets all three-star hotels. This three-star hotel has been chosen because there are
staffs and management that will provide data on the topic effect of disposable equipment on
Staff performance in three-star hotels

The population will consist of Staff managers, supervisors, waiters and public area
attendants.

3.3 Sample and sampling

The sample consist of 5 three-star hotels, 5 Staff managers, 5 supervisors, 7 waiters and 8
public area attendants. The total number of populations sampled will be 30. This number has
been chosen according to Mugenda and Mugenda (2003) 30% is a good representation when
the study is less than 10,000.

8
3.4 sampling techniques
Samples for Staff manager and supervisors were selected purposively. Purposive sampling is
a technique in which unit are selected because they have characteristics that is needed in your
sample. Random sampling was also used because the population targeted was wide.

Mugenda and Mugenda (2003) is a technique which allows a researcher to hand pick cases
that have the required information or characteristics according to the study Objectives.

3.5 Instruments of data collection

The research instrument used to collect data were; questionnaires and interviews. The
selection of this tools has been guided by the nature of data to be collected, time available
and objectives to be studied. The research is mainly concerned with the view, perception,
feeling and attitude.

Questionnaire is research instrument that consist of a set of question with choice of answer
devised for the purpose of research. Was preferred by the research because they offer a fast
efficient and in expensive means of gathering large amount of information.

Creswell (2014) define interview as asking question from the research and getting answers
from participants in a study. Interview can also be defined as a structured conversation where
one participant asks questions and the other provide answers. Interview was preferred by the
researcher since it is a source of accurate information from sizeable sample volume.

3.6 scope of the study

The study on effects of disposable equipment on Staff performance will be conducted in
Kisumu between July and August 2023 using descriptive research design which is type of
research that aim to obtain information to systematically describe a phenomenon situation or
population. And a sample size of 20 – 30 respondents selected from hotel workers. Data will
be collected through interview and questionnaire by the researcher, data will be analyzed
through descriptive statistics.

9
3.7 Data analysis
Data will be analyzed using descriptive statistics in form of frequency counts, mean and
percentage. Qualitative data from interview and open-ended questionnaires will be
transcribed in emergent themes.

10
 CHAPTER FOUR

4.0 DATA PRESENTATION ANALYSIS AND PRESENTATION

This chapter present the findings, explanation and discussion of data collected from 30
respondents. The study intended to find out the effect of disposable equipment on Staff
performance in three-star hotels in Kisumu town. The Objectives of the study were to establish
the type of disposable equipment used in Staff performance, identify indicators of performance
in Staff performance and to identify effect of disposable equipment on Staff performance in
three-star hotels in Siaya county Kenya.

4.1 Demographic characteristics of respondents

The respondent was asked to indicate their gender, age, highest level of education and work
experience. The response was as shown in Table 4.1 – 4.4 respectively.

Table 4.1.1 Respondent gender

Gender Frequency Percentage
Male 10 55.56%
Female 8 44.44%
Total 18 100
Source: field work 2023

In the above table, most of employees are males with 55.56% and females with 44.44%. This
shows that males have a great passion in the hospitality industry compared to females.

FEMALE
44% MALE
MALE FEMALE
56%

11
Table 4.1.2 Respondent age
Age Frequency Percentage
18 -24 2 11.11%
25 -29 6 33.33%
30-34 6 33.33%
35-39 2 11.11%
Above 40 2 11.11%
Total 18 100%
Source: field work 2023

ABOVE 40 18-24
11% 11%

35-39
11%

18-24
25-29
30-34
25-29 35-39
34%
ABOVE 40

30-34
33%

From above table majority of the employees are aged between 25 -29 and 30 – 35 this is because
they are energetic and still fresh from college with skills and knowledge on hospitality industry
and employees between age 18 – 24 are only 11.11% in hotels meaning most of them are still
studying and employees between 35 - 39 and above 40 are 11.11% in hotels this shows that they
are retired or they have started their own businesses.

Table 4.1.3 level of education

Level of education Frequency Percentage
K.C.S.E 1 5.56%
Certificate 4 22.22%

12
 Diploma 7 38.89%
Degree 6 33.33%
Any other 0 0
Total 18 100%
Source: field work 2023

KCSE
6%

DEGREE CERTIFICATE
33% 22%

KCSE
CERTIFICATE
DIPLOMA
DEGREE

DIPLOMA
39%

The above table shows that most employed people are diploma personals this is because they are
more experienced in the field of hospitality industry with 38.89%followed by 33.33% which are
employees with degree mostly they are managers in hotels and supervisors are few personals
certificate personals with 22.22% are not likely employed in hotels and only 5.56% K.C.S.E
staffs are employed in three-star hotels.

Table4.1.4 Respondent year of experience

Year of experience Frequency Percentage
1-4 11 61.11%

5 - 10 5 27.78%
11 - 15 6 33.33%
Total 18 100%
Source: field work 2023

13
 27%

50%

23%

From the above table majority are between 1 – 4 years experienced in hotel industry with 61.11%
because most experienced people retired to start their businesses. Between 11 – 15 are only
33.33% in most hotels meaning they may be directors or managers in most hotels. Employees
between 5- 10 are 27.78% people tend to be tired before being more experienced in hotel
industry.

4.2 ANALYZING THE OBJECTIVES.

Table 4.2.1 Types of disposable equipment used in Staff performance in Kisumu Town
Kenya.

The respondent was asked to give their views on types of disposable equipment they use in their
establishment in three-star hotels in Kisumu town; Their views were as shown in table below.
Types of Mean
equipment
Disposable cups 2.72
Disposable plates 3.61

Disposable 3.22
cutlery
Disposable 1.06
bamboo plates

14
Disposable 3.39
bamboo cutlery

Source: field work 2023

From the table above disposable plates have the highest mean of 3.61 because they save on
energy of washing in hotels. Disposable bamboo cutlery is also commonly used in hotels with
mean of 3.39 since they do not brake easily. Disposable cutleries with mean of 3.22 are also
preferred by hotels because they are hygienic and is like disposable cups and disposable bamboo
plates are not commonly used by hotels with mean of 2.72 and 1.06 respectively because they are
not easy to handle.

Table 4.2.2 indicators of performance in staff performance in three-star hotels in Kisumu

town

The respondents were asked to give their views on changes contributed by using disposable
equipment in their organizations. Their views were as shown in the table below.

Changes contributed by Mean

disposable equipment

Reduce case of food poisoning 2.83

Loose customers who does 2.67

not like disposable equipment

Profit loose since they are 3.39

expensive

Improve hygiene in Staff 3.5

section

Source: field work 2023

As shown in the table above changes contributed by disposable equipment are mostly positive
like improve hygiene in Staff section with a mean of 3.5 many hotels believe that they are
hygienic many of this three-star hotels also feel like they experience profit loose since they are
expensive with a mean of 2.83 three-star hotels tend to feel they are hygienic. Most customers do

15
not like disposable equipment because they are mostly made of plastic this discourages hotels to
buy the equipment with a mean of 2.67. And may does not agree with disposable equipment
improving customer satisfaction since it has the lowest mean of 2.44.

Table 4.2.3 Effect of disposable equipment on Staff performance in three-star hotels in

Kisumu Town Kenya

The respondent was asked to give their views on effects of disposable equipment on Staff
performance in three-star hotels in Kisumu Town Kenya. Their views were as shown in the table
below.
Effect of disposable Mean
equipment

It is environmentally friendly 3.22

They save time 2.83

They save labour 2.89

Highly convenient 3.00

They are expensive 3.06

Source: field work 2023

From the above table it is not environmentally friendly has the highest mean of 3.22 as shown in
the comments meaning they are non-biodegradable causing pollution. They are also considered
expensive by most of hotels as it follows with a mean of 3.06 since they cannot be reused again.
Saving time and labour has mean of 2.83 and 2.89 respectively has the lowest mean many three-
star hotels do not view the equipment in the following perspectives.

16
CHAPTER 5
SUMMERY, CONCLUSION AND RECOMMENDATION.

5.0 Introduction.
This chapter present the summery the conclusion and the recommendation of the study of the
effects of disposable equipment on Staff performance in three-star hotels in Kisumu town.

5.1 Summery.
The summery of all objectives and response are as discussed below.

5 1.1 Type of disposable equipment used in Staff performance in three-star hotels in

Kisumu town.
Bamboo disposable equipment are commonly used in hotels because they are biodegradable and
environmentally friendly according to many hotels, they consider bamboo because they are
strong and hygienic although plastic disposable equipment are also hygienic they cannot be
compared with bamboo disposable equipment.

This disposable equipment will help hotels to satisfy customer’s needs and also help customers
who have no time to eat in hotel can carry take away food.

5.1.2 Indicator of performance in Staff performance in three-star hotels in Kisumu town.

Improving hygiene in Staff section is a major indicator in Staff performance. This is considered
the main advantage of disposable equipment because equipment is usually hygienic and because
they are used once, they are more since the equipment will never be used again with another
customer.

This was approved by; Sokoro (2012) on factors that influence performance in Staff in hotels.

5.1.3 Effects of disposable equipment on Staff performance in three-star hotels in Kisumu

town.
Disposable equipment is not environmentally friendly. Their effect was noticed by many hotels
according to my research findings.

17
This shows that even though disposable equipment saves labour, time and they are convenient,
hotels focus more on the negative effects and this may be the reason why they do not prefer
disposable equipment.

This was approved by; Gu Jin (2013) discuss that plastic products cannot be directly degraded in
their natural state.

5.2 Conclusion.
The study was carried out in three-star hotels in Kisumu Town and the research concluded that;

• Most hotels prefer disposable bamboo equipment more than plastic disposable
equipment.
• Hotels pay more attention on the negative effects of disposable equipment without
considering positive ones.
• The research realized that they do not like the equipment because of their guest’s
mentality although they have not told guest the advantage of the equipment.

5.3 Recommendations
The study therefore recommends the following;
• Hotels should consider the positive effects of the disposable equipment more than the
negative ones.

• Hotels should train the guests together with the waiters on the performance of disposable
equipment.

Hotels should consider using both bamboo and plastic equipment equally because they all serve
the same purpose.

18
5.3 References
• Gu Jin Jin (2013) see how South Korea phased out disposables
• John Endorle (2000) a scientific researcher.
• Koch and MC Grath (1996) improving labour productivity human resource management.
• Mungenda and Mungenda (2003) research on boarding best practice.
• Oakland (1989) statistical process control, Butterworth -Heinerman.
• Sokoro (2012) Staff management: Operation and information technology Tainan
Huang (2004) national tourism administration of the people republic of china.
• Zhejiang (2015) specialized enterprise in manufacturing disposable medical device.

19
APPENDIX

QUESTIONNAIRES

These questionnaires seek for information on effects of disposable equipment on Staff

performance. You don’t have to indicate your name. Information given will strictly be used for
academic purpose.

Indicate your response using a tick or dot (.) As appropriate.

Part A: Respondent demographics characteristics

This describe the kind of employee, as this part consist

Gender: Females

Male

Age: 18 - 24

25 - 29

30 - 34

35 - 39

Above 40

20
Work experience: what is your work experience…………………

Your highest level of training

K.C.S.E

Certificate

Diploma

Degree

Any other

21
 PART B

On scale of 1 - 5 where commonly used (1), Non used (2), Mostly used (3), Rarely used (4),
Frequently used (5). Kindly give your views on

I. What type of equipment do you use in your organization

Types of 1 2 3 4 5
equipment
Disposable
cup
Disposable
cutlery
Disposable
bamboo
plates
Disposable
plates
Disposable
bamboo
cutlery

On scale of 1 - 5 using the following options to fill question 2 and 3 where strongly agree (1),
Agree ( 2 ), Neutral ( 3 ), Disagree ( 4 ), Strongly agree ( 5 ). Kindly give your views on.

22
 II. What changes does use disposable equipment contribute to your organization?

Changes 1 2 3 4 5
contributed
by disposable
equipment
1.improve
customer
satisfaction
2. Reduce
case of food
poisoning
3.Losing
customers
who does not
like
disposable
equipment
4. Profit
loose since
they are
expensive
5.Improve
hygiene in
Staff section

I. What effect does use disposable equipment cause in your organization?

Effect of 1 2 3 4 5
disposable
equipment

1.It is
environmentally
friendly
2.they save time

3.Save on
labour
4.Highly
convenient

23
5.They are
expensive

24
MARY ODHIAMBO

LAWRYNE AKINYI

P.O BOX 143 – 40100

KISUMU.

27/06/2023

TO THE MANEGER.

RE: PERMISSION TO COLLECT DATA

I am Mary Adhiambo taking course of catering and accommodation management at Friends

College Kaimosi year three. As part of the requirement for award of certificate by Knec l am
required to carry out the research disposable equipment and its effect on staff performance in
your organization any information given will strictly be used for academic purpose only and your
establishment will not be mentioned. Looking forward for your positive responses

Your faithfully,

Mary Odhiambo,

25