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The Media of Washatiyah Dakwah in Quranic Exegesis Study
Get PDFFood waste occurs when food is ready for consumption but not consumed. Food waste has considerable social, economic and environmental impacts. Even though it has become a global concern, no comprehensive studies on food waste in Kenya is available. This study sought to establish the sociodemographic determinants of households’ food waste in Garissa sub-county, in Garissa County, Kenya. A total of 165 consumers were involved in the study. Bakery products were the most wasted. The per capita food wasted was 6.1 kg/person/year or approximately 5.1 tonnes (equivalent to 39,352,110 Kcal) for Garissa County. At a per capita consumption of 2360 Kcal/ person/day, the food wasted was enough to feed 16,674 people for one day. Males were more wasteful than females. Food waste was higher in households: headed by people aged 25 – 34 years; with higher income; with urban residency and with large sizes. Annually, Kshs 9600 (US 13.6 million) from the 141,353 households in Garissa County. With guidance and good policies, food waste can be managed since the majority of the consumers were concerned about food waste and had intentions to reduce it
Financial control and growth of private primary schools in Kenya
Get PDFProper management of finances in private primary schools is very imperative to their operations. There are, however, serious financial challenges in these private schools in Kenya as characterized by unprecedented high fees charged on students. The objective of this study was to assess the role of financial control in the growth of private primary schools in Kenya. The study was guided by the Cash Management Theory that gives emphasis to reasonable ways to deal with organizational finance
management and efficient utilization as well as the Endogenous Growth Theory which stipulates that, in the long-run growth rate depends on a stable business environment. The study employed both quantitative and qualitative study design, which targeted 7,418 private primary schools in Kenya. Accessible population constituted of 3,431 heads of schools in four regions of Kenya namely: Nairobi, Central Kenya, Northeastern, and the Coastal regions. A random sampling method was used to draw
a sample of 320 respondents who were either the principals’/Head teachers or deputy principal of the schools. A structured questionnaire was used to collect data. Structural Equation modeling using Analysis of Moment Structures was used to analyze the data. The fitness of the hypothesized structural and measurement models was tested using the Normed Fit Index and the Root Mean Squared Error. The overall path coefficients obtained were positive and significant at a 0.05 level of significance. The
study established that financial control positively and significantly influenced the growth of private primary schools. The study recommended that private primary schools should have effective budget management mechanisms and strong financial control
Service Tangibility on Repeat Visits in Two-Five Star Rated Hotels in Nairobi County
Get PDFThis study evaluated the influence of service tangibility on repeat visits in two-five star rated Hotels in Nairobi County. The significance of service quality cannot be over emphasized it is generally accepted that the interplay of service quality, customer satisfaction, and repeat visitation represents an attractive, cost-effective approach to gain competitive advantage for most companies though the hotel industry is a very important sector in Kenya as it has many contributions to the economy. The tourism industry in Kenya is currently facing slow progress and the hotels are losing a lot of revenue due to poor services. The main objective of the study was to determine influence of service tangibility on repeat visits in two-five star rated hotels in Nairobi County. The specific objectives were to examine Quality and Cleanliness, influence of Good Menu and impact of Comfortable Beds on repeat visits in two-five star rated hotels in Nairobi. Mixed methods research design was applied based on cross sectional survey. The target population of comprised of customers in 2-5 star rated hotels in Nairobi County. A questionnaire was use to collect primary data and the researcher conducted a pre-test of the research instruments to establish their validity. The study showed that there is a positive effect of quality attributes on customer satisfaction and customers’ repeat visits to hotels. The study concluded that majorly, the individual service quality attributes and the level of customer satisfaction influence repeat visits in star rated hotels in Nairobi County
Moderating Effect of Innovation Ecosystem on Knowledge Entrepreneurship and Innovation Performance of Manufacturing Firms in Kenya
Get PDFPurpose: Examine the moderating effect of Innovation Ecosystem (IE) on the relationship between
Knowledge Entrepreneurship (KE) and Innovation Performance (IP) of manufacturing firms in Kenya.
Design/methodology/approach: The study was anchored on the complexity theory. Mixed method research
was applied which utilized cross-sectional design. The target population was 828 manufacturing firms.
Purposive and stratified random sampling was used to determine a sample size of 115 firms.
Findings: The study found that IE has a great moderating effect between KE and IP in manufacturing firms
in Kenya. Collaboration and networking between industry, research organizations and universities should be
strengthened to promote IP and increase the competitiveness of firms.
Research limitations/implications: The number of sample is relative small compared with the population.
Practical implications: Result of this research shows that Innovation system is one of the most important
things in resulting Innovation performanc
Technology-Enabled Learning: Policy, Pedagogy and Practice
Get PDFTeaching and learning have undergone considerable transformation from the traditional classroom model to the current online and blended models. Developments in information and communications technologies hold the key to such transformation. Seizing the opportunities and affordances of these technologies, COL’s Technology-Enabled Learning (TEL) initiative has focused on several activities to support governments and educational institutions in the Commonwealth since July 2015. // Significant and sustainable interventions include: the Commonwealth Digital Education Leadership Training in Action programme; ICT in education policy development, including open educational resources policy and implementation; massive open online courses on TEL and blended learning practices; systematic TEL implementation in educational institutions; and advanced ICT skills development. // Technology-Enabled Learning: Policy, Pedagogy and Practice, based mostly on various TEL projects in the last five years, presents diverse experiences of TEL from a critical research perspective, offering lessons that can be deployed elsewhere. The book’s 17 chapters provide success stories about the planned and systematic integration of technology in teaching and learning, and present models for online training at scale using massive open online courses and other platforms. Within the framework of the policy–technology–capacity approach to TEL implementation at the micro, meso and macro levels, the chapters also provide guidelines for researching and evaluating similar projects and interventions. // In the post-COVID-19 world of education, the lessons learnt and recommendations in this book will help policy makers and educational leaders rethink existing models of education and training
Sensory Profile and Consumer Preference of Novel Probiotic Yoghurt Enriched with Orange Sweet Potato(Ipomoea batatas)
Get PDFDue to increased consumer demandforappealing healthyfoods,there is a rising global trend of developing nutritious commercial yoghurts with attractivesensory attributes.The success of formulating a food product is dependent not only on improving human health systems but also its palatability. Yoghurts fortified with plant-based foods(fruits and spices) have been acceptable in the market,but there are minimal products with vegetables and root crops such as orange sweet potato.The present study evaluated thesensory profile andconsumer preferenceof novelprobioticyoghurts enriched withpro-vitamin A(beta carotene) rich orange sweet potato (OSP). Milk was fermented using commercial mixed probiotic yoghurt starter cultures[Christian Hansen, Denmark,ABT 12 with Lactobacillus acidophilus(LA-5), Streptococcus thermophilus(TH-4)and Bifidobacterium animalissubsp. lactis(BB12)].The resulting yoghurtswere enriched withpurees fromtwo different varieties of OSP tubers(Tainung or SPK 004)at 15 and 25 % (w/v) concentrations. Sensory profiling of the formulated yoghurt was conducted using9trained panelists at University of Reading, Sensory Science Center, UK. Consumer acceptabilityof the formulated yoghurts was assessedby scoring questionnaire with 5 modality attributes using 9-point hedonic scalewhile intent to purchase by 5-point hedonic scaleat Karatina community, Kenya.The panelists reported26 quantitative descriptive sensoryattributes significantly different (p<0.01)betweenthe fortifiedyoghurts and controlyoghurt (no OSP) with Tainung variety scoring highestin specks, orange colour, powdery appearance,mouthfeel, andafter taste(starchy and musty). Consumer preferences recordsfromfour different demographic cohort groups (n=120)aged 6–65 years and of different socioeconomic status, showedhighoverall mean likinghedonic scores of 5-8 out of 9.0 for the modalities (appearance, colour, odour, taste andtexture)in all the fortifiedyoghurts, withsignificant differences (p<0.05) between the two varieties and concentration of the OSP purees, butno difference within the cohorts.The purchase intent score varied significantly (p<0.05) between both yoghurt samples and the study community cohorts, with Op puree enriched sweetened yoghurts recordingthe highest value.The study demonstrated that probiotic yoghurts enriched with nutritious OSPpureeshave unique sensory attributes that are acceptable to consumersbut preference differed based on variety of OSPand concentrationof the fortifying puree
The Principle of Participation in Corporate Governance: An African Perspective
No full textAbstractThe purpose of the paper is to present the “principle of participation” that is common in African
cultural systems and way of life as the distinguishing characteristic of an African oriented
corporate governance system. The paper contends that corporate governance systems are
culturally influenced and argues that the existing theories in the realm of contemporary
corporate governance systems are alien to the African culture and therefore might not offer
sufficient solutions to challenges facing organizations operating in the African environment. The
paper observes that while other continents seem to be making progress in wealth creation and
economic development, the African continent still lags behind manacled in corruption scandals,
mismanagement of organizations and public resources. The paper argues too, that these problems
are possibly propagated by individualistic tendencies. Thus, the paper proposes that embracing
the principle of participation in African governance systems could offer a sustainable strategic
solution and propel the African continent to sustainable social economic development
Influence of Principals’ Instructional Leadership Practices on Learners’ Performance in Secondary Schools in Murang’a and Kirinyaga Counties, Kenya
Get PDFEffects of Hazard Analysis and Critical Control Points Principles on Food Safety at National Youth Service in Nakuru County, Kenya
Get PDFThis study examined the effect of hazard analysis and critical control points principles on food safety at the National Youth Service in Nakuru County; Kenya.Application of Hazard Analysis and Critical Control Point (Hazard Analysis and Critical Control Point, HACCP) principle in food production and service areas is a requirement especially in all food handling stages, Successful implementation of the procedures based on the HACCP principles requires the full cooperation and commitment of food handlers’ requiring employees to undergo training.Food safety plays a significant role in the economic and health development of Nations by safeguarding the nation‘s health, enhancing tourism, hospitality, and international trade, the production, distribution, and consumption of safe food.The scope of the study was limited to NYS Catering unit kitchens in Gilgil College. The findings explain the hygiene andsafety practices of other Academic kitchens in Kenya. The study adopted a mixed research methodology, this study adopted a census method; the reason being the total population was 121.The response from the quantitative data from the questionnaires was tabulated, coded, and processed by use of the statistical package for social sciences Data collected was analyzed using descriptive and inferential statistics. From the findings, the R and R2 value representing the simple correlation summary showed that 16.6percent of HACCP principles can be explained by variance in food safety.ANOVA results showed that the model applied was statistically significant to predict the outcome variable.The study also concludes that food-hygiene operating procedure that is documented and awareness too that food safety inspections by health inspectors help to ensure safe food handling practices are followe
