TRADE PROJECT

WAYS OF CONTROLLINGLEFT OVERS IN PRODUCTION UNIT IN

PAZURI HOTEL

NAME:

CENTER CODE:737101

INDEX NUMBER:0421

PRESENTED TO: Kenya National Examination Council

SERIES:June/July

INSTITUTION:

COURSE:Catering and accommodation management

LEVEL : Diploma
DEPARTMENT : Food and Beverage
SUPERVISOR :Madam Dorah
SUBMISSION

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
SIGN………………… DATE…………………
This project is forwarded to with my approval as the college supervisor.

SUPERVISOR:
SIGN…………….. DATE………………..
DEDICATION
I wish to dedicate this project work to my lovely mum, who supported me financially to
accomplish my course.
ACKNOWLEDGEMENT
I wish to express my heartfelt gratitude to my able supervisors Madam Dorah and for her advice
and assistance in keeping my project on schedule. Special acknowledgement to my lovely family
for their encouragements and financial support during the process.
ABSTRACT.
The purpose of this project was to determine effectiveness use of leftovers and profit margin in
pazuri hotel, kitale. The objectives of this study were to examine the effectiveness and utilization
of leftovers pazuri Hotel, to find out contribution of left food and sales. The study used
descriptive study design. The study population were 42 staffs in pazuri 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 pazuri 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 study is all about finding the ways of controlling left overs in Pazuri hotel Kitale, which is
based in Kitale town. Left overs in production unit is poorly handled and misused. Employees in
production unit have no idea on how to handle food remains and this causes more losses than
profit to be made in the establishment. I will be able to carry out the interview to know how to
control left overs, storage and preparation. I will address firstly on the issue on how to prepare.
Left overs should be well reheated and recooked properly so as to improve its quality,
appearance and taste too. Inappropriate cooking method may cause food poisoning.
I will also advise the management to educate their employees especially in the production unit on
the importance of controlling left overs and its preparation. The management to put in more
effort on the purchase of equipment to be used in food production unit such as: fridge,
microwave and freezers.
The only way employees in production unit in Pazuri hotel Kitale would use in controlling left
overs is by; use of the correct weighing scales when preparing different dishes, to prepare meals
according to the number of visiting customers per day and finally the management to make
maximum use of the requested ingredients before requesting for others.

1.3 OBJECTIVES OF THE STUDY

 To come up with ways of controlling food left overs.
 To educate on ways of controlling left overs.
 To identity types of left overs in production unit.
 To distinguish the importance of controlling left overs.
 To distinguish the advantas and disadvantages of left leftover's.
 To identity food equipmens that will help in controlling left overs.
 To identity the most appropriate methods of preparing left overs.
 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

1.4 PURPOSE
The main aim of carrying the research is to come up with various ways of controlling leftovers in
production unit. This is basically done in Pazuri Hotel Kitale. Proper handling, production and
preparation of leftovers in the production unit will reduce the cost of purchase. This will generate
more income to the establishment.
1.5 RESEARCH QUESTIONS
 What causes leftover food in hotel in production unit?
 What are the ways of controlling leftovers in production unit?
 What is the importance of controlling leftovers in production unit?
 How can we control leftovers in production unit?
 What leads to profit margin in hotel?

1.6 SIGNIFICANCE OF THE STUDY

The reason for studying on ways of controlling leftovers in production unit, is to fill the gap in
between the production unit and other department. This will enlighten the management and the
entire establishment on how to control leftovers. Some of these ways may include: proper
handling of the leftovers – improper handling can cause food poisoning and spoilage. All these
can be reduced through using the correct equipment e.g. fridge and freezers to keep food at the
correct temperature. I will also base on the management at the Pazuri Hotel Kitale, to know the
importance of carrying out budget, Estimation of visiting customers per day and above all to
lower the cost purchasing of items in the production unit, this will improve on the maximization
of the profit in the kitchen production unit.
1.7 SCOPE OF STUDY
The study is on overseeing on how employees at the production unit at Pazuri Hotel, misused
and mishandled left overs. This is with their low knowledge on how left overs should be
handled. Meal planning should be considered as it prevent over ordering and buying of items
regularly. FIFO-First in first out method should also be put into consideration, so that older but
still fresh foods to be used before they stale. In other words, remainder of the meals can also be
shared since sharing is caring .These can be shared to staffs as staff meal or otherwise. All these
will lower the cost of purchasing items in production unit.
1.8 DEFINITION OF TERMS
Left overs-Refers to the remains of the meals after being prepared and consumed.
Hotel- It's where food,drink together with accommodation are offered.
Control- Refers to a method/way of preventing something from being wasted/miseused.
Chef- Is a person who produce meals at the production unit.
Pazuri-In kiswahii meaning,"something good". The name came about yummy delicious meals
being produced at the hotel,hence the name Pazuri hotel.
CHAPTER TWO
LITERATURE REVIEW
2.1 INTRODUCTION
Literature review on ways of controlling leftovers focus on examining existing research,
practices and strategies related to managing food waste, particularly the leftovers from meals.
This topic is of growing concern due to the environmental, economic and social implications of
food waste.
This may include;
i. Understanding the problem – this explore the causes and consequences of food leftover,
highlighting the environmental impact of wasted food such as increased greenhouse gas
emission from landfills.
ii. Strategic from preventing leftovers – the review assess various preventive measures such
as proper meal planning, portion control and effective cooking techniques to avoid over
– preparation.
 iii. Food storage and preservation – it highlights the techniques for extending the shelf life
of leftovers i.e. refrigeration, freezing and using vacuum sealing which help in
minimizing food spoilage and enabling later consumption.
2.2 THEORETICAL ORIENTATION
In production unit, “leftovers” typically refer to the surplus materials, products or resources that
remain after the completion of a production process.
Various theories and concepts address how to manage, reduce or repurpose these leftovers.
Such theories include;
i. Waste minimization theory – the theory focuses on reducing the amount of leftover
material that are discarded / wasted.
ii. Circular economy theory – the circular economy promote the idea of re-using, recycling
and repurposing leftovers in production process.
iii. Theory of constraints (TOC) – The theory of constraints posits that every production
system has at least one limiting factor (constraint) that restricts the overall outpost.
Leftovers in production can often be a result of inefficiencies caused by bottlenecks in the
system.
iv. Up cycling theory – up cycling is the process of transforming waste (leftovers) into new
higher quality products. This theory is particularly important in the industries.
v. Cost theory of leftovers – this theory suggests that the management of leftovers has a
direct impact on the overall cost structure of a production unit – Efficient management,
venue or recycling of leftovers can help minimize costs and improve profit margins while
poor management of leftovers can lead to increased disposal costs.

2.3 EMPIRICAL REVIEW

An empirical review on leftovers in production unit involves examining real – world studies,
practices and data related to the generation, management and impact of leftovers eg: excess
materials, waste, by products in manufacturing and production setting.
Overview of some empirical findings related to leftovers in production units include;
i. Waste minimization and lean manufacturing – principles significantly reduces the
generation of leftovers in production unit.
ii. Circular Economy and waste repurposing – an increasing number of empirical studies
have explored the adoption of circular economy reducing waste by repurposing leftovers /
converting them into new products.
iii. Economic impact of leftovers and waste management – the purposing of leftover can
generate additional revenue streams for barriers to effective leftover management.
Several empirical studies have pointed the challenges production unit face in managing
leftovers. There barriers often include high initial costs of adapting new technologies,
lack of infrastructure for waste management and resistance to change within organization.
2.4 CONCEPTIAL FRAMEWORK
A conceptual framework for controlling leftovers in a production unit focuses on the systematic
management of materials, resources and processes to minimize waste while maximizing
efficiency, cost – effectiveness and environmental sustainability. The following are components
and strategies for controlling leftovers in production unit.
i. Understanding leftovers in production – Example include; Raw material leftovers, semi-
finished goods, waste / scrap fro, the production process and energy / time inefficiencies.
ii. Key principle for controlling leftovers – waste minimization as this reduce the generation
of waste or leftover through efficient design and manufacturing practices.
 Resource optimization – Maximize the use of raw materials, labour and energy to
minimize unused / surplus resources.
iii. Strategies for controlling leftovers
 Materials planning and forecasting – implement just in time production to
minimize excess materials and minimize inventory buildup
 Employee involvement – involve staff in continuous improvement effort
especially the chefs. Also educate the employees about the importance of
controlling leftovers and reducing waste, fostering a culture of efficiency.
iv. Key performance indicators (KPLs) – Production efficiency. this is the ratio of actual
output to potential output, identifying where leftovers are being generated due to
inefficiencies
v. Technologies and tool for leftover control tool
 Enterprise resource planning (ERP) system. These tool help the management
integrate data across department, helping forecast, track inventory and reduce
surplus.
 Manufacturing Execution System (MES). These systems provide real time data on
production processes, helping optimize material usage.
vi. Regulatory compliance and ethical considerations.
 Environmental regulations – Ensure that waste management and disposal meet
local environmental standards and sustainability goals.
 Ethical practices – Consider the social and environment impacts of leftover
materials, promoting responsible disposal and recycling.
Controlling leftovers in a production unit requires a combination of strategic planning, process of
optimization, employee involvement and technology integration.
By focusing on reducing waste, optimizing resources and implementing continuous improvement
processes, production units can achieve better cost efficiency, sustainability and productivity,
there will promote long term success in production unit.
2.5 OPERATIONALIZATION
These are strategies for controlling leftovers in a production unit especially at Pazuri Hotel
Kitale. However, It involves translating the conceptual framework into actionable, measurable
steps that can be implemented in day to day operation.
Some of strategies for controlling leftovers in production unit include;
i. Inventory Control Management
 First in first out (FIFO) Ensures older material is used first by establishing FIFO
procedures for perishable raw materials.
 Safe stock management-set realistic safety stock levels to buffer against
unforeseen demand without overstocking.
However, measurement that should be taken is to monitor how often inventory is used/sold,
indicating effective inventory management.
ii. Material planning and forecasting
 Demand forecasting-implement software that analyze historical data and predict
future demand. Use this data to plan production schedules.
 Measurement that should be taken is to forecast accurately. This is by tracking the
accuracy of production forecasting and adjusts strategies as needed.

iii. Lean manufacturing principles.

 Value stream mapping(VSM)-This is by identifying all the steps in production
process, distinguishing between value adding and non-value adding steps, and
eliminate waste in the production unit.
Measurement to be taken is to track the time it takes to complete each production cycles, aiming
for faster production with fewer waste points.
Waste reduction metrics-monitor the reduction in time and materials spent on non-value adding
activities.
iv. Employee training and involvement
 Training programs to develop and implement training sessions for employees
focused on efficient material usage, waste reduction and sustainable practices.
 Employees engagement- Establish a suggestion program for employee to process
improvement that reduce material waste.
 Cross training- Ensures that employees in the production unit are cross-trained in
different areas of production to promote flexibility in resource allocation and
reduce production delays.
Measure to be taken is to evaluate the effectiveness of training programs through feedback
surveys and performance assessments.
 CHAPTER THREE
1.1 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.
 1.2 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.
1.3 RESEARCH VARIABLES
The topic under study has two variables, independent and dependent
1.3.1 INDEPENDENT VARIABLE
Effectiveness use of leftovers
1.3.2 DEPENDENT VARIABLES
And profit margin
1.4 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.
1.5 POPULATION
The researcher population under the study are the staffs at Golf hotel
1.5.1 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.
1.5.2 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.
1.6 SAMPLE AND SAMPLING
1.6.1 SAMPLE
In this study area our population is made of the following

MALE FEMALE
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.
1.7 DATA COLLECTION INSTRUMENTS
The researcher used different instruments to gather information. The instruments are as follows
1.7.1 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)
1.7.2 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.
1.7.3 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.
1.8 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.
1.9 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.