KITCHEN LAYOUT AND SPACE AS DETERMINANTS OF COOKS’ PRODUCTIVITY IN HOTELS IN MACHAKOS COUNTY – KENYA

Abstract

The purpose of the study was to establish the extent to which kitchen layout and kitchen space as aspects of ergonomics affected cooks’ productivity. It focused on selected hospitality facilities in Machakos County in Kenya. The objectives of the study were: to investigate the relationship between the kitchen layout and cooks’ productivity in the selected hospitality establishments in Machakos County, and to examine the relationship between kitchen space and cooks’ productivity in selected hospitality establishments in Machakos County. Crosssectional design and mixed research approaches were employed. A survey was carried out by use of a questionnaire and observation checklist among cooks and managers of selected Classes B, C and D hospitality facilities in Machakos County. Research questionnaires were developed and distributed to a sample of 210 hotel workers consisting of managers and cooks. Quantitative and qualitative data were collected from the respondents and by physical observation respectively. Data were analyzed by descriptive statistics of determination of frequencies, percentages, means and by inferential statistics of correlation analysis and multiple regression at .05 confidence level. The findings showed that kitchen layout and kitchen space satisfactorily explained kitchen ergonomics from the perspective of the kitchen employees. It was further established that kitchen layout and kitchen space had a significant positive correlation with cooks’ productivity. The study recommended to the management of hospitality facilities of the need to formulate policies that focus on improving kitchen workplace environment to attract, retain, and boost the performance of cooks.