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Offer quality affecting consumption of hospitality products and services in franchised restaurants in Nairobi Central Business district Kenya

Menadžment u hotelijerstvu i turizmu, 2019-01, Vol.7 (1), p.37-46 [Peer Reviewed Journal]

2019. This work is licensed under https://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 2620-0279 ;EISSN: 2620-0481 ;DOI: 10.5937/menhottur1901037W

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  • Title:
    Offer quality affecting consumption of hospitality products and services in franchised restaurants in Nairobi Central Business district Kenya
  • Author: Gitau, Annie Wambui ; Kibe, Judy ; Macharia, Stephen
  • Subjects: Brand loyalty ; Business models ; Central business districts ; Competition ; Competitive advantage ; Consumption ; Customer retention ; Customer services ; Employees ; Fast food industry ; food and beverage ; Franchisees ; Franchising ; offer components ; products and services ; Quality of service ; Restaurants ; Tourism
  • Is Part Of: Menadžment u hotelijerstvu i turizmu, 2019-01, Vol.7 (1), p.37-46
  • Description: The fast-food concept seems to attract franchisees and is growing rapidly in Kenya. The purpose of the study was to look into the offer quality affecting consumption of hospitality products and services in franchised restaurants in Nairobi Central Business Kenya. The objective of the study was to explore the extent to which offer quality affect consumption of hospitality products and services to achieve competitive advantage in Franchised Restaurants. The problem being investigated was why the offer quality is favouring some franchises and not others. It focused on food and beverage production and service techniques adopted to increase consumption. The research was carried out in the Nairobi CBD in franchised restaurants. The study adopted the descriptive research design. A census study was done on the 15 restaurants and their 15 managers in the CBD while systematic random sampling was done to select 10% of 3250 customers. The data was collected by use of questionnaires and interviews. Descriptive and inferential statistics were used for data analysis. The findings revealed that the quality of food and the price greatly influenced the consumption of the products and services.
  • Publisher: Vrnjačka Banja: Факултет за хотелијерство и туризам у Врњачкој Бањи
  • Language: English;Serbian
  • Identifier: ISSN: 2620-0279
    EISSN: 2620-0481
    DOI: 10.5937/menhottur1901037W
  • Source: CEEOL: Open Access
    ProQuest Central
    DOAJ Directory of Open Access Journals
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