TRADE PROJECT

EFFECTIVENESS USE OF LEFTOVERS AND PROFIT MARGIN IN GOLF HOTEL,

KAKAMEGA COUNTY

NAME: Okello Lydia Adhiambo

CENTER CODE:737101

INDEX NUMBER:0421

PRESENTED TO: Kenya National Examination Council

SERIES:November

INSTITUTION: Ramogi institute of Advance Technology (RIAT)

COURSE:Diploma in Food and Beverage service and Sales

LEVEL : Diploma
DEPARTMENT : Hospitality and institutional Management
SUPERVISOR :Mr Rapando and Mr Lamech
SUBMISSION: 14,October, 2022

I
DECLARATION
I declare that this project work is my original work and it has not been submitted to any
institution of learning for any reward

NAME: Lydia Adhiambo

SIGN………………… DATE…………………
This project is forwarded to Ramogi Institute of Advanced Technology with my approval as the
college supervisor.
SUPERVISOR:
SIGN…………….. DATE………………..
 II
DEDICATION
I wish to dedicate this project work to my lovely dad, who supported me financially to
accomplish my course.
 III
ACKNOWLEDGEMENT
I wish to express my heartfelt gratitude to my able supervisors Mr Lameck Okello and Mr
Constant Rapando for their advice and assistance in keeping my project on schedule. Special
acknowledgement to my lovely family for their encouragements and financial support during the
process without forgetting my lovely friends, Beverline Adisa, Annex Mukoa and Alexia Akinyi
for their immeasurable support they offered throughout my research period.
 IV

ABSTRACT.
The purpose of this project was to determine effectiveness use of leftovers and profit margin in
Golf hotel, Kakamega County. The objectives of this study were to examine the effectiveness
and utilization of leftovers in Golf Hotel, to find out contribution of left food and sales. The
study used descriptive study design. The study population were 42 staffs in Golf hotel. Random
sampling approach was used to select sample for the trade project in the hotel. Data for the
project are collected by the use questionnaires and interview schedule. The questionnaires were
given to all staffs at Golf hotel. The interview session were done to the first 15 staffs found in the
area, that is, the first 7 men staffs to find and the first 8 women to find. Data analysis was done
by use of Microsoft Excel. The results of data analysis were presented using tables and pie
charts. The researcher found out that the staffs at Golf hotel are 18 male, 24 female. The ages of
the staffs was, majority are at age 18 - 25 years. Majority of staff's level of education was
certificate followed by diploma then degree. Majority of the staffs were above 2 years of
employment. The researcher also found out that some of the respondents were able to know how
to utilize leftovers such as freezing, canning. Minority of them were unable to identify them.
Also found not that majority of staffs knew that utilization of left food is very important,
minority of them had no idea about it. They had idea of what versatility means. Through the
research the researcher found out that the respondents had knowledge that lack of unskilled
personnel in the kitchen will lead to low quality and quantity product. Through the staffs'
response, the researcher found out that the respondents knew how to utilize leftover very
effective. The researcher also found out that the staffs at Golf hotel were unable to produce some
dishes which lead to more left food. The researcher concluded that the staffs had some idea about
the effectiveness use of leftovers. The researcher recommended that the staffs should be trained
more on how to utilize left food.

Table of Contents
DECLARATION………………………………………………………………………………………………………………………….I

DEDICATION…………………………………………………………………………………………………………………………….II

ACKNOWLEDGEMENT…………………………………………………………………………………………………………….III

ABSTRACT…………………………………………………………………………………………………………………………………IV

CHAPTER ONE
 1.0 INTRODUCTION............................................................................................................................8
1.1 BACKGROUND OF THE STUDY......................................................................................................8
FACTORS THAT CONTRIBUTE USE OF LEFTOVERS AND PROFIT MARGIN IN THE INDUSTRY................9
EFFECTIVENESS USE OF LEFTOVERS AND PROFIT MARGIN ARE BROUGHT BY THE FOLLOWING
FACTORS..............................................................................................................................................9
1.2 PROBLEM STATEMENT................................................................................................................9
1.3 SIGNIFICANCE OF THE STUDY......................................................................................................9
1.4 JUSTIFICATION.............................................................................................................................9
1.5 PURPOSE....................................................................................................................................10
1.6 OBJECTIVES OF THE STUDY........................................................................................................10
1.7 RESEARCH QUESTIONS..............................................................................................................10
1.8 LIMITATIONS OF THE STUDY......................................................................................................10
1.9 ASSUMPTIONS...........................................................................................................................10
CHAPTER TWO

2.0 LITERATURE REVIEW............................................................................................................................11

2.1 USES OF LEFTOVERS........................................................................................................................11
2.2 THE AIMS OF PRESERVATION..........................................................................................................11
2.3 METHODS OF PRESERVATION................................................................................................11
2.4 HEAT PRESERVATION.............................................................................................................11
2.4.1 STERILIZATION...................................................................................................................12
2.4.2 PASTEURIZATION...............................................................................................................12
2.4.3 USES OF PASTEURIZATION.................................................................................................12
2.4.4 CANNING AND bottling......................................................................................................12
2.4.5 USES OF CANNING AND BOTTLING....................................................................................12
CHAPTER THREE
3.0 METHODOLOGY.........................................................................................................................13
3.1 AREA OF STUDY...............................................................................................................................13
3.2 RESEARCH DESIGN.....................................................................................................................13
3.3 RESEARCH VARIABLES................................................................................................................13
3.3.1 INDEPENDENT VARIABLE...................................................................................................13
3.3.2 DEPENDENT VARIABLES.....................................................................................................13
3.4 STUDY AREA...............................................................................................................................13
3.5 POPULATION..............................................................................................................................13
 3.5.1 TARGET POPULATION........................................................................................................13
3.5.2 ACCESSIBLE POPULATION..................................................................................................14
3.6 SAMPLE AND SAMPLING............................................................................................................14
3.6.1 SAMPLE..............................................................................................................................14
3.7 DATA COLLECTION INSTRUMENTS.............................................................................................14
3.7.1 How old are you.................................................................................................................14
3.7.2 INTERVIEWS.......................................................................................................................14
3.7.3 OBSERVATION CHECKLIST..................................................................................................14
3.8 DATA COLLECTION PROCEDURE................................................................................................15
3.9 DATA ANALYSIS PLAN................................................................................................................15
CHAPTER FOUR
4.0 Data analysis presentation of finding and discussion................................................................16
4.1 Introduction..............................................................................................................................16
4.2 The Response Rate....................................................................................................................16
4.3 Questioners...............................................................................................................................18
4.4 Interview....................................................................................................................................19
4.5 Observation checklist.................................................................................................................20
CHAPTER FIVE
5.0 Summary conclusion and Recommendation..............................................................................21
5.1 Introduction...............................................................................................................................21
5.3 Conclusion.................................................................................................................................21
5.4 Recommendation.......................................................................................................................21
APPENDIX..................................................................................................................................................22
Appendix 1: Section A............................................................................................................................22
Appendix 2.............................................................................................................................................23
Appendix 3.............................................................................................................................................23
Appendix 4.............................................................................................................................................23
REFERENCE………………………………………………………………………………………………………………………………………24
 CHAPTER ONE
1.0 INTRODUCTION
This chapter will explain the background of the study from local to regional and global
perspective, problem statement, significance, justification, purpose of the study, objectives,
research questions, limitations and assumptions.
1.1 BACKGROUND OF THE STUDY
Profession is all about being descent at work special to improve quality of the industry and food
as well. Being able to control food in a particular firm so as to avoid food wastage in the
industry.
Food should be well cooked and well presented in a good manner so as to avoid wastage of
leftovers in the industry.
As important as food safety and hygiene, food leftovers should be taken more seriously into
consideration. Certainly, it is very critical that hospitality managers need to give prominence to
the quality of the products delivered to the customers, nonetheless, risking all the expenses to
replace old production with freshly made products all the time is an abnormal spoilage. Reducing
leftovers cannot only contribute to several environmental benefits but also numerous financial
and social impacts.
After working in the food and beverage industry for a considerable amount of time, the author
noticed that food leftovers became an unavoidable problem in every restaurant and food service
provider. However, it was an issue that most of the time got neglected or dissembled due to
various reasons. While it might be a concern to a lot of managers, yet not everyone is ready to
bring it on and take it seriously. Since waste management is general and food leftovers
management particularly are a crucial part of protecting the environment, raising awareness as
well as presenting proper handling approaches among the public is a necessity yet, food waste is
general and in hospitality industry particularly still covers a broad spectrum. It is very
challenging to direct food waste in the hospitality industry as a whole. Leftovers are something,
especially food, remaining after the rest has been used. Profit margin is a measure of
profitability.
FACTORS THAT CONTRIBUTE USE OF LEFTOVERS AND PROFIT MARGIN IN THE
INDUSTRY
Food is lost or wasted for a variety of reasons;
 -bad weather
 -processing problem
 -overproduction
 -unstable markets cause food less long before it arrives at a grocery
 -overbuying
 -poor planning
 -confusion over labels
 -safety contributes to food wastage of stores and homes

EFFECTIVENESS USE OF LEFTOVERS AND PROFIT MARGIN ARE BROUGHT BY THE

FOLLOWING FACTORS
 When not cooking food to a safe temperature
 Living food out of unset temperature
 Overcooking
 Packaging defect
 Wrong size and weight
 Production trials
1.2 PROBLEM STATEMENT
The hotel needs to train the staff on how to measure the correct quantity before planning and
preparing a given meal. The hotel should minimize the food to be cooked at a particular time.
Food should be stored in a correct room temperature while in the store room to avoid many foods
to go bad thus leading it to be thrown away. During the researchers second attachment at golf
hotel in Kakamega, the researcher observed that the production there was of high quality and
quantity. The product was produced on right time, the staffs saved their energy. Unlike in
Equator resort, where the researcher did the first attachment where the production there is so
pathetic.
1.3 SIGNIFICANCE OF THE STUDY
The study is important in the sense that it tries to find out on how to minimize leftover food in
the industry.
The researcher also aims of creating awareness to the hospitality industry to participate in any
training that will improve their skills and knowledge on food.
1.4 JUSTIFICATION
The hotel will not play a major in developing the hotel. The hotel will not be able to know
effectiveness use of leftovers, the definition and examples of use of leftovers and profit margin.
1.5 PURPOSE
To examine the effectiveness use of leftovers and profit margin at Golf hotel in Kakamega.
1.6 OBJECTIVES OF THE STUDY
 To examine the effectiveness and utilization of leftovers in golf hotel
 To assess contribution of left food and sales
 To determine effectiveness utilization of leftovers in the industry
1.7 RESEARCH QUESTIONS
 What causes leftover food in hotel
 What leads to profit margin in hotel
 How can hotels improve their profitability
1.8 LIMITATIONS OF THE STUDY
 The time and duration of researcher was not adequate enough
 Bad weather
 Inadequate funds
 Inadequate communications
1.9 ASSUMPTIONS
During the research period of the project the researcher assume the following
1. The weather will be good
2. The security will be guaranteed
3. Everything will be smoothly
 CHAPTER TWO

2.0 LITERATURE REVIEW

This chapter includes a review of literature related to food safety management. The topics
reviewed include food safety, effects of food contamination, factors affecting food waste
management, challenges to food leftovers.
This chapter also presents theoretical framework, and conceptual framework for the study.
2.1 USES OF LEFTOVERS
We have many types’ uses of leftovers, but the researcher is going to explore more in the uses of
food safety and hygiene.
2.2 THE AIMS OF PRESERVATION
While preventing decay, preservation also aims to retain as many of the qualities of the fresh
food as possible e.g.
1. Flavor
2. Texture
3. Colour
4. Appearance
5. Nutritional value
6. Preservation also aims to prevent micro- organisms from containing the food once it is
preserved by sealing it from the outside air.
2.3 METHODS OF PRESERVATION
Food decay can be slowed by;
1) Heating to destroy micro- organisms and enzyme activity
2) Removal of moisture to inhibit microbial growth
3) Removal of air to prevent further entry of micro- organisms
4) Reduction of temperature to inhibit microbial and enzymatic activity
5) Addition of a chemical preservative to destroy or inhibit microbial and
enzymatic activity
6) Irradiation
2.4 HEAT PRESERVATION
Most bacteria, yeasts, molds and enzymes are destroyed by heating at 100c. However, some
bacteria and bacterial spores are resistant to such temperatures.
Some bacterial toxins are resistant to heat, so that a food that is already contaminated with them
may not be made safe to eat by heat treatment
The main methods of heat treatment are;
1) Sterilization
2) Pasteurization
3) Canning and bottling
2.4.1 STERILIZATION
This means food were heated in a sealed container at a high temperature, it would remain edible
and free from decay for some time, unless the seal was broken.
2.4.2 PASTEURIZATION
Pasteurization only destroys the harmful microbes; the food will not keep for a very long as other
naturally occurring microbes in the food will begin to cause decay.
2.4.3 USES OF PASTEURIZATION
 Milk
 Milk products
 Fruit juices
  Vegetable juices
 Vinegar
 Wine
 Beer
2.4.4 CANNING AND bottling
Today canning is one of the most widely used methods of preservation. A huge variety of foods
are canned and bottled, providing a safe and convenient methods of preserving food. Both
methods rely on heat sterilization to destroy microbes and enzymes and sealing to prevent
contamination during storage.
2.4.5 USES OF CANNING AND BOTTLING
Cans are used for the following products;
 Fruit Fish
 Milk Desserts
 Soups Coffee nuts
 Sausage

CHAPTER THREE
3.1 METHODOLOGY
3.1 AREA OF STUDY
The study was done in Golf hotel in Kakamega County, Milimani location, Milimani sub –
county which is a major town in Kenya. It is situated in Kakamega 17km from Kakamega forest
station along Khasakhala road. It is a Two Star Hotel.
3.2 RESEARCH DESIGN
As per this study, the researcher will use descriptive design to address the effectiveness use of
leftovers and profit margin at Golf hotel Kakamega. The research design will tend to design
element effectiveness use of leftovers. The descriptive design is used because it allows to
analyze facts and help developing an in- depth understanding of the problem. It also serves to
identify characteristic trends, frequency and category for variables for the study and guard in
designing phenomenon. Using this design will make the research to provide recommendation.
 3.3 RESEARCH VARIABLES
The topic under study has two variables, independent and dependent
3.3.1 INDEPENDENT VARIABLE
Effectiveness use of leftovers
3.3.2 DEPENDENT VARIABLES
And profit margin
3.4 STUDY AREA
The research will be undertaken in Kakamega county (Kenya), Milimani location, Milimani sub-
location at Milimani ward. It is located in Kakamega a 5 minutes’ drive from Muliro Garden and
Masinde Muliro University of Science and Technology. The hotel is located on the left-hand side
of Kakamega – Kisumu highway. Is located near Tuskys shopping mall. The main location of the
hotel is Kakamega town (Milimani). The researcher chooses Golf hotel because it is accessible to
the researcher and is easily reachable. The population around the hotel is linear population
occupied with more educated population.
3.5 POPULATION
The researcher population under the study are the staffs at Golf hotel
3.5.1 TARGET POPULATION
The target population are the staffs of all departments in Golf hotel.
These are the people that are affected by the topic under research.
3.5.2 ACCESSIBLE POPULATION
This is population in research to which the researcher can apply their conclusions.
The researcher’s accessible population are the staffs in the production area. The number of the
employees in the production area are ten in number, eight men and two women. The style of
working used is full time work where they work 20-30 hours per week.
3.6 SAMPLE AND SAMPLING
3.6.1 SAMPLE
In this study area our population is made of the following

MALE FEMAL
E
24 18
The researcher used random sampling by choosing the first 15 employees that meet in that area.
The researcher considered the gender and went by the first 7 men to find and the first 8 women
to find.
The researchers will administer questionnaire interview the population and do the observation.
3.7 DATA COLLECTION INSTRUMENTS
The researcher used different instruments to gather information. The instruments are as follows
3.7.1 How old are you
18- 25 years 25- 35 years 35 and above
Level of education
KCPE KCSE CERTIFICATE DIPLOMA DEGREE
SEX
FEMALE MALE
(Tick in front of your answer)
3.7.2 INTERVIEWS
The following are list of questions that were used
 What cause leftovers?
 What leads to profit margin in hotel?
 How can hotel improve their profitability?
The researcher used face to face communication to ask the questions.
3.7.3 OBSERVATION CHECKLIST
The researcher observed how food is cooked and preserved in production and this helped the
researcher to get more information on the issue present.
3.8 DATA COLLECTION PROCEDURE
The researcher went to Golf hotel, issued an introductory letter to the human resources office.
The researcher liaises with the Human resources manager to identify the specific region of the
study. At the region of the study, the researcher met with the executive chef, introduced herself
and the reason why is there. Together with the chef, the researcher discussed more about the
problem under study. The chef called all the cooks together for the researcher to do the
interview. The researcher also gave out the questionnaire to the staffs to fill.
3.9 DATA ANALYSIS PLAN
The researcher collected the questionnaire and sorted them. The questionnaire was arranged and
stored in a spring file. The answer got after the interview were written on a paper and then typed.
The soft copy was stored in the WPS application and the paper work one was stored in folders
for a period of two months.
 CHAPTER FOUR
4.0 Data analysis presentation of finding and discussion
4.1Introduction
The chapter presents results and analysis of data collected from the staff of all department in
Golf Hotel in Kakamega County. The purpose of the project was to examine the Effectiveness
use of left overs and profit margin. Data were presented analyzed and finding stated as per the
objective at the trade project. The discussion will be done in details about the results of the set
questioners, interview and observation checklist. Software will be used to analysis the results
which will be finally be presented.
4.2 The Response Rate
A total of 42 questionnaires were distributed, all questioners were returned and presented a
response rate of 100% which the study considered adequate for analysis.
The gender distribution of respondent out of the 42 of Golf Hotel 18 male and 24 females.

Demographic gender Categories Frequency

Male 18
 Female 24
Total 42

The find out was placed in a pie chart below.

Sales
57%
43%
28%

72%

The age distribution of respondent majority of the respondents aged between 18-25 years a
percentage of _____ few of the staff were above 30.
Demography (age) Category Frequency
18-25 11
25-30 21
Above 30 10
 The age distribution

11% 50% (25-30) yrs

26% (30 yrs and above)
24% (18-25) yrs
25%
64%

Level of Education
The hotel employed employees based on the level of education of staffs. They include certificate,
diploma and degree and masters.
Categories Frequency
Under 1 year 15
Under 1-2 years 6
Above 2years 21

Employment

Above 2years
36% Under 1-2 years
Under 1 year
50%

14%

4.3 Questioners
Does everyone know how to utilize?
Strongly agreed were 15, agreed 5, undecided was 6, disagreed were 10 strongly disagreed were
3.
 13%
26%
8%
Agree 12%
Strongly disagreed 7%
15% Undecided 14%
Stronlgy Agreed 36%
39% Disagreed 24%

Does the usage been utilize strongly agreed were 10, agreed 15, undecided 3 disagreed 6,
strongly disagreed 5

waste utilization

Agreed
8%
Strongly disagreed
Disagreed
26% 39%
Strongly Agreed
undecided

15% 13%

People know how to utilize the leftovers in the hotel.

According to the study done it was established that strongly agreed 6, agreed 3, undecided 15,
disagreed 10 strongly disagreed 5.
 Leftovers Utilization

Undecided
8%
Strongly Disagreed
Strongly Agreed
26% 39%
Disagreed
Agreed

15% 13%

4.4 Interview
The researcher used interview to obtain details at Golf Hotel in Kakamega.
The researcher was able to interview the following about the hotel.

4.4.1 Does sales increase the contribution of left overs?

The researcher interviewed the interviewee and through the study it was established that sales
increased the contribution of left overs due to high purchase of the goods.
4.4.2 Does utilization encourage sales?
From the interview the researcher found out that utilization encourager sales through
minimization purchase of goods.
4.5 Observation checklist
The researcher used observation checklist to check the utilization of leftovers.
The researcher observed that the hotel was using leftovers inappropriately.
 CHAPTER 5
5.0 Summary conclusion and Recommendation
5.1Introduction
The purpose of this project was to investigate Effectiveness use of Leftovers and profit margin at
g Golf Hotel in Kakamega County,
It focused on getting information by use of questioners to 42 hotel Staffs
It also involved conducting interview with the first 21 people found in the hotel obtained data
was analyzed.
5.2 Summary
The first objective was; effectiveness and utilization of left overs. The researcher found that staff
at Golf hotel were skilled and were able to utilize yet a few of them were not able to utilize the
leftover.
The second objective was to find out how skilled staff enhance wastage of food of high quality
and improves the profit rate.
The third and the final objective was to know the utilization of food to the staff to enable them to
learn more skills and be aware of new skills that can promote the use of leftovers in the
establishment.
5.3 Conclusion
The following conclusion were made from the trade project based on the study of objectives.
The first of the research was to examine the effectiveness and utilization of leftovers
The results of the researcher shows that the staffs at Golf hotel knew different ways of utilization
but not all of them. The researcher concluded that the staffs needed to be trained more on the
different ways of utilization.
5.4 Recommendation
The following recommendations were made as per the findings of the project. They are directed
to the management of Golf hotel in kakamega and they aim to improve contribution of left food
in this catering outlet.
1) The management of Golf hotel should ensure regular training to the staff members to
enhance their efficiency for better outcome on their leftover food.
2) The management of the hotel needs to reduce purchasing of more goods than needed.
3) The staff should learn more skills producing different types of dishes from the leftovers in
the establishment to enhance production of high quality food and meet the guests needs to
promote the profit rate.

APPENDIX

Appendix 1: Section A
The researcher is a certificate student at Ramogi Institute of Advanced Technology carrying out
research on Effectiveness use of left over and profit margin.
The questioner is designed to collect data that will help to achieve the objective of the study. The
researcher will be grateful if the hotel would kindly participate in the task by responding to these
questionnaires precisely. All opinions will be gladly received and be under confidential.
SECTION B
Demographic
1. Gender
Male Female

2. Age
18-25 years 25-30 years Above 30
3

3. Level of education
Certificate Diploma Degree
 4. Year of Employment
Under 1 year 1-2 years Above 2 years

SECTION C
Part 1 Effectiveness and Utilization of Leftovers
N0. Questions 1 2 3 4 5
1. Does everyone know how to utilize
leftovers?
2. Does the wastage been utilized
properly?
3. Do people know how to utilize
leftovers in the hotel?

Part 2 Sales
No. Questions 1 2 3 4 5
1. Do sales
increase the
contribution
of left food?

2. Does
utilization
encourage
the sales?
 Appendix 2
 What causes left over food in hotel
 What leads to profit margin in a hotel
 How can hotels improve their profit
Appendix 3
 Observation checklist
 Observing use of left overs in Golf Hotel
Appendix 4
Research Budget
particulars Cost
Stationary 600/=
Transportation 500/=
Photocopy 300/=
Typing and printing 2000/=
Total 3400/=

REFENCES

1) Waste Management ( Food waste) Regulations, statutory instruments S.I. No. 508 of
2009, Ministry for the Environment
2) Ibrahim M. Jomoah, I.M, Bafail A. O. and Noweir, M .H, study of the Recovery and the
Recycling of Industrial Food Wastes in the Kingdom of Saudi Arabia(KSA)
3) Stuart, T, Waste; Uncovering the Global Food Scandal, penguin, 2009.