Consumer Demand for Meat in Kenya: An Examination of the Linear Approximate Almost Ideal Demand System

Employee and Guest Perceptions of Service Quality: a Lookat Barbeque Restaurants in Kiambu County, Kenya

“…Barbequed meat is undoubtedly one of the key features of Kenya's culinary culture (Shibia et al, 2017). This is evident in many establishments serving the highly popular barbecue meat delicacy within towns, along with the main highways and high-end malls (Nyanchama, 2019;Shibia et al, 2017).…”

“…Barbequed meat is undoubtedly one of the key features of Kenya's culinary culture (Shibia et al, 2017). This is evident in many establishments serving the highly popular barbecue meat delicacy within towns, along with the main highways and high-end malls (Nyanchama, 2019;Shibia et al, 2017). Quality goat, beef, chicken and pork form the main barbeque meat, accompanied by local starch foods like Ugali (Posho), mashed potatoes mixed with green maise (Irio), and French fries, among others.…”

“…In addition, rapidly evolving eating and enjoyment habits have made BBQ restaurants grow into newly located culinary and cultural melting points (Nyanchama, 2019). These developments have required responsive innovations by vendors and resulted in the evolution of complex product and service standards systems arising due to the convergence of different expectations by a multiplicity of barbeque clientele (Shibia et al, 2017).…”

“…Kenya's hospitality industry has recently experienced a modified sub-sector development involving the rapidly growing barbeque restaurants along highways and densely populated middle-income areas with convenient parking spaces (Nyanchama, 2019). The proliferation of barbeque restaurants has been supported by dynamic financial and strategy reorganisations, indicating a brighter and more sustainable future (Shibia et al, 2017). This evolution has been accompanied and enhanced by a huge influx of revellers with middle-class income into respective barbeque restaurants creating high demands for related quality barbeque products and services (Khadka &Maharjan, 2017).…”

Influence of Quality Control of Service Operations on Employees’ Perceived Service Quality and Its Dimensions: a Cross-sectional Study of Barbeque Restaurants in Kiambu County, Kenya

“…The force behind the exponential growth of the barbeque sector is the thriving food and beverage sector across emerging economies. Barbequed meat is undoubtedly one of the key features of Kenya's culinary culture (Shibia et al, 2017). This is evident in many establishments serving the highly popular barbecue meat delicacy within towns, along with the main highways and high-end malls (Nyanchama, 2019;Shibia et al, 2017).…”