TRADE PROJECT REPORT

THE IMPACT OF FUCTIONAL CATERING IN SOPA AND SIMBA

LODGES IN NAIVASHA NAKURU COUNTY
BY:

NAME: SHEDEMI JULET GADERI

INDEX: 27570101030

INSTITUTION: NYS SCHOOL OF CATERING

SUBMITTED: THE KENYA NATIONAL
EXAMINATION COUNCIL
FOR PARTIAL FULFILMENT FOR
THE AWARD OF A DIPLOMA IN
FOOD AND BEVERAGE PRODUCTION
SERVICE AND SALE MANAGEMENT

PAPER NUMBER: 2802/306

SERIES: OCTOBER/NOVEMBER 2017

SUPERVISOR: JANE NYAGWANGA BOSIBORI.

TABLE OF CONTENTS
SUBMISSION..........................................................................................................................................
DECLARATION.......................................................................................................................................
DEDICATION..........................................................................................................................................
ACKNOWLEDMENT...............................................................................................................................
ABSTRACT..............................................................................................................................................
THE SCOPE OF THE STUDY.....................................................................................................................
CHAPTER ONE.......................................................................................................................................
1.0INTRODUCTION................................................................................................................................
1.1 BACKGROUND OF THE STUDY.....................................................................................................
1.2 STATEMENT OF THE PROBLEMS..................................................................................................
1.3 SIGNIFICANCE OF THE STUDY......................................................................................................
1.4 THE PORPOSE OF THE STUDY......................................................................................................
1.5OBJECTIVES OF THE STUDY..........................................................................................................
1.6 HYPOTHESIS OF THE STUDY........................................................................................................
1.7 SCOPE OF THE STUDY..................................................................................................................
1.8 LIMITATION OF THE STUDY.........................................................................................................
1.9 DEFINATION OF TERMS...............................................................................................................
CHAPTER TWO......................................................................................................................................
2.0 LETERATURE REVIEW......................................................................................................................
2.1 INTRODUCTION...........................................................................................................................
2.2 TYPE OF FUNCTION CATERING....................................................................................................
2.3 STYLES OF SERVICE DURING FUNCTIONS....................................................................................
2.4 FACTORS THAT ENHANCES THE GROWTH OF FUNCTIONS..........................................................
CHAPTER THREE....................................................................................................................................
3.0 RESEARCH DESIGN AND METHODOLOGY........................................................................................
3.1 INTRODUCTION...........................................................................................................................
3.2 TARGET POPULATION..................................................................................................................
3.3 SAMPLING DESIGN......................................................................................................................
3.4 DATA COLLECTION INSTRUMENTS AND PROCEDURES................................................................
3.5 METHODS OF DATA COLLECTION................................................................................................
3.5.1 OBSERVATION......................................................................................................................
3.5.2 INTERVIEWS.........................................................................................................................
3.5.3 QUSTIONAIRES.....................................................................................................................
 3.5.4 DESK RESEARCH....................................................................................................................
3.6 DATA ANALYSIS...........................................................................................................................
CHAPTER FOUR.....................................................................................................................................
4.0 DATA ANALYSIS AND PRESENTATION OF FINDINGS........................................................................
4.1 QUALITATIVE ANALYSIS AND RESULTS........................................................................................
4.2 TYPES OF FUNCTION CATERING HELD IN HOTEL INDUSTRY........................................................
4.3 STYLES OF SERVICE USED DURING FUCTION CATERING..............................................................
4.4 FUCTION BOOKINGS....................................................................................................................
4.5 PROBLEMS ENCOUNTERED DURING FUCTION CATERING...........................................................
CHAPTER FIVE.......................................................................................................................................
5.0 SUMMARY FINDINGS CONCLUSION AND RECOMMENDATIONS.....................................................
5.1 SUMMARY OF FINDINGS.............................................................................................................
5.1.1 Types of function catering....................................................................................................
5.1.2 Problems encountered during function catering..................................................................
5.1.2 Possible solution to the problems........................................................................................
5.2 CONCLUSION...............................................................................................................................
5.3 RECOMMENDATION....................................................................................................................
APPENDICES..........................................................................................................................................
APENDIX I..........................................................................................................................................
APPENDIX II.......................................................................................................................................
APPENDIX III......................................................................................................................................
APPENDIX IV......................................................................................................................................
SUBMISSION
This research project submitted to the Kenya Examination Council in partial fulfillment of
the Diploma in food and beverage production and service.

i
 DECLARATION
I declare that this project is my original work and has not been submitted for any
Craft, Diploma Degree award of Diploma in food and beverage production and
Service and sales.

SIGNATURE:

NAME: JULET S. GADERI

DATE:

This project has been submitted to the Kenya National Examination Council through
My approval as a lecture and supervisor of the National Youth Service School of
Catering.

NAME: JANE NYAGWANGA BOSIBORI

SIGNATURE:

DATE:

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 DEDICATION

This project is dedicated to my beloved mother and relatives for supporting me

Financially and for their guidance. The project is also dedicated to my beloved
Girlfriend Vanesa for her motivation spirit. Other thanks is dedicated to
Both lake Naivasha samba and Sopa Lodge for their support during me
Research study.

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ACKNOWLEDMENT

I would like to comment with hearth felt sincere gratitude for intellectual moral
And financial support for all those individuals and institutions who have toiled with me
for the sopa and samba lodge within Naivasha sub-county which were the venue of my
research.

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ABSTRACT
In carried out on development of function catering in two lodge sopa resort and Lake Naivasha
Simba lodge with naivasha Sub-county Nakuru County.
In chapter one the researcher gives information of function catering and how they development
including the background information it also gives the objectives of the study and limitation of
carrying out the research
Chapter four entails the analysis and methodology which include observation questionnaire,
interview and desk research
Chapter four entail the analysis and presentation of data which include types of function
catering, style of service used during function catering function booking and the problem
encountered.
Chapter five give summary of finding, conclusion and recommendation.

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THE SCOPE OF THE STUDY

The study of this research of the project in both Lake Naivasha and sopa lodge in Nakuru
County.
The reason for choosing this two lodge is that there are five-star lodge and the best with county
and Kenya at large. This is due to high technology operated by personnel in the establishment
and its standard
Lodge hence some important data could be collected.
The two lodges remain popular best for my research

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CHAPTER ONE

1.0INTRODUCTION

In earlier days’ hotels and restaurants were mainly established to cater for the normal service
Found in the various restaurant grill rooms in the floors and also in various lodges. As a result of
this times hotels and restaurants experience shortage of guests during low seasons when
They tend to run at a loss. Moreover, many people enjoy being in hotels especially during public
Holidays, school holidays or during weekends to have a rest after a duration of hard work.in
addition
After a couple had undergone through their wedding ceremony successfully they hope to cool
lodge
For their honeymoon and have a time for relation to release their stress. This simply implies that
when
No honeymooners or no holidays the hotel and the lodge operates with very few guest and may
end up
In loss due to high cost of operation compared to the rate of guest turnover. Function catering is
the activity which involves both production and service of food and beverage for a specific group
of people.
Second edition refer to the term used to cover the service of a specific function in an
establishment which is separate from the normal service found in various restaurants grill and
on the floor or lounges.
Main aim of function catering according to Dennis lillicarp, John coosins and Robert smith is to
satisfy the customers by providing all the requirement they need for their occasion which
includes food and beverage and conducive environment for their own affair.

Function catering has become more popular in hotels due to the employment of skilled workers
with the required knowledge and skills concerning the hotel industry. Due to this consideration
of skilled workers
Guest are fully satisfied with the kind of service offered to them and thus increases in market
leading to more tourists in our county (Daily Nation by Kwenda Opanga 2016).

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1.1 BACKGROUND OF THE STUDY
The development of function catering has been pushed through as a result of the increase in hotel
Industries and lodges. The modern technology has influence the service which used to there is a
service
Of other related functions which maybe be held in the premises or off premise.
The nature of hotels is also strongly influenced by social factors such as the of people using the hotel
And the ways in which they spend their money (food operation by Kenya polytechnic in Nairobi pg.
33)
The increase in leisure time has also influenced many people in going to hotels to have fans as far as
Their income level is concerned.
Due to increase in the hotel industries all over the world, there was a need sale thus increasing
profits
Which facilitated the development of function catering to boost hotel industries. This enabled
special
Care and treatment to a specific group of people depending on their average spending power.

1.2 STATEMENT OF THE PROBLEMS

Function catering in the long run is facing some problems which limit its expansion in
Both lodges and hotels. Some of the main problems are infrastructure problems,
Includes rough roads and other lodges are inside the pack where there are wild animals;
This problem including to the researcher are experienced by those and hotel which are on the
southern part of lake Naivasha where the roads are rough. Another problem is experienced in
The management of the functions where by the special attention is added as per expectation of
The clientele. This is whereby expensive equipment are to be used, skilled staffs are needed and
Services requires close supervision to ensure satisfaction and avoid complains. They consume
A lot of time especially when it has a large number of people to ensure the table arrangement
Is convenient to all and transportation of equipment from one destination to another.
For an establishment to enjoy full benefits of function catering the management should be very
Careful and ensure good organization and coordination of work to attain the required profit and to
run at a loss.

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1.3 SIGNIFICANCE OF THE STUDY
The main aim of carrying out the research is to know the current trend of function catering
And what has increased its popularity. In addition, the researcher also wanted to find out how
The function bookings are conducted and know how bookings sheets are filled.
Lastly the researcher has told me various problems encountered during function catering and
Suggest possible solutions to solve these problems.

1.4 THE PORPOSE OF THE STUDY

The researcher chooses the topic with an aim of identifying the most common types of function
catering held hotel industries. the researcher will also identify various methods of service used
during function catering and why those are most appropriate.

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1.5OBJECTIVES OF THE STUDY
Identify the most common type of function catering frequently held in hotel industries
 Find out on how functional booking are conducted
 Examine on how service of food and beverage is carried out during function catering
 Find out the problem experienced during function catering and suggest possible
solution to solve them.

1.6 HYPOTHESIS OF THE STUDY

The function catering has developed rapidly due to the increase in leisure and advanced in
technology in catering establishment.
The problem which is mostly experienced during function catering is high number of unskilled
personnel.

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1.7 SCOPE OF THE STUDY
The area of research will be at Naivasha within Nakuru county. The specific lodge include;
a. Lake Naivasha sopa lodge.
b. Lake Naivasha Simba lodge.
The two lodges have a good reputation in holding function and this is the reason for the researcher
to concentrate on them.
The personnel who will be involved in the research will include banqueting manager from both the
lodge food and beverage manager, front office manager, executive chef and headwaiter from both
the lodges.

1.8 LIMITATION OF THE STUDY

During the research the encountered problems which hindered me acquiring all the required
materials for the project
They were as follows:
i. Financial inadequacy
I being a student I wasn’t able to raise enough fund for the whole project work. I struggled to acquire
transportation fees to the research area and money for mailing questioners to acquire the required
information.in this connection the research had to limit the number of times I visited research area.
ii. Time
I faced a problem of time factor as being a student from national youth service time to be
out of the camp is regulated by NYS act. I also straggled to acquire pass out to be out of the
camp for research.

iii. Suspicion
I had problems of mistaken Identity by the management of the lodges. Due to this they were
not willing to give out all the details required as they thought it was one of the competitor’s
representatives ready to tamper with their sales. Thus the research I had to present a letter
and convince them so as to obtain some useful materials for the project.
iv. Accessibility
The roads leading to the lake where the two lodges are situated are rough and thus
consumed a lot of time before reaching them.

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1.9 DEFINATION OF TERMS

I. Banqueting
Banqueting is the term used to cover the service of special functions in an
establishment, which is separate from the normal service found in the various
restaurants, grillrooms on the floors and the lounge.
II. Catering
It comes from the word cater that means to provide thus catering meaning
providing food and drinks usually for payment either within the establishment or
outside the establishment.
III. Conferences
Meeting held for discussion with senior lectures who teaches the rest of the
group.
IV. Cocktail
A mixture of beverage either alcoholic or non- alcoholic taken for nourishment
and refreshment.
V. Dinner
The main meal of the day eaten in the evening
VI. Luncheon
It is a light eaten in the middle of the day and usually prolonged after midday

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CHAPTER TWO

2.0 LETERATURE REVIEW

2.1 INTRODUCTION
Literature review refers to the use of written materials to acquire more information
about the research project concerning the trade area. This material includes textbooks
magazines, newspapers, journals and manuals and as far as the modern technology is
concerned information can also be acquired from the internet. Reviewing of all these
written materials will add more information about the research project.

2.2 TYPE OF FUNCTION CATERING

According to Ronald Kington and victor Cesarani<1995>function could either be a weeding
breakfast, silver or golden wedding anniversaries, conference, presentation and many
others. The type of meal provided will depend on the type of function held. Functional
catering or banqueting as explained by Dennis Lillicarp<1983and1990> in second and third
edition refers to terms used to cover service function in an establishment or outside the
establishment which is separate from the normal service found in various restaurants,
grillroom and on the floor or lounge.
According to Bernard Daris<1998> function catering may be described as the service of food
and beverage at specific time and place for a given number of people at an agreed menu.
This kind of menu may also be described as banqueting although the term catering is
generally regarded as the wider terminology as not all function can be termed as banquet

2.3 STYLES OF SERVICE DURING FUNCTIONS.

According to Ronald kinton<1995> function vary from the sit down meals to
the buffet style. The sit down type may also be referred to as the silver service
where guest is served by a waiter while they are seated and while on the other
hand buffet style is where the customer selects food and drinks from display.
The style of service to be carried out depends on the type of function held and
the time available for the meals.

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2.4 FACTORS THAT ENHANCES THE GROWTH OF FUNCTIONS
According to the report from tours in the newspaper <2009-2015>in relation with both
foreign and local investors, Kenya tourist development corporation has enhanced the
promotion of new hotels and tour operations throughout the country. Due to this
development there has been rapid increase in function within the establishment hence
creating more jobs to the citizens and improving the country economy as a whole. According
to Ursula J Jones<1986> the growth of function catering has been highly enhanced by the
technology changes which has facilitated easy and simple service which tries to eliminate
time wasting and improving the standards of production and service during function
catering.
In Daily Nation <2003>Raphael Tuju talked on improving the security as a way of
enhancing growth of function catering in establishment. This has enhanced the
developments of tourism industry and it is the most important sector in Kenya.

CHAPTER THREE

3.0 RESEARCH DESIGN AND METHODOLOGY

3.1 INTRODUCTION

This refers to the methods I used for my research to obtain the required information
concerning the problem in context.
The materials gathered were obtained through various methods and ways of data to collect
within the scope of the study.
The required information was specifically obtained from specific groups of the people who
sample out randomly to deliver the necessary information required for my research.

8
 I used both direct, primary and secondary methods of date collection to acquire the relevant data
or information. The data obtained then analyzed using various methods and then presented.

3.2 TARGET POPULATION

I focused my study on the two lodges with Nakuru Country specifically with
Naivasha sub-county. These two lodges included Naivasha sopa lodge Resort
and Lake Naivasha Simba lodge. The targeted population were ten persons
from each hotel which include both management and other subordinates.
I also used simple and random selection which was used to collect the
appropriate data and the staff that I interviewed

3.3 SAMPLING DESIGN

The samples to be used I selected from the two lodges using simple and random techniques. The
samples which were used from the two lodge were as follows:
Group A- Banqueting manager
Group B- Food and beverage manager
Group C- Front office manager
Group D-Executive Chef
Group E- Head waiter

The sample size was as shown in the table below

Group Sampling catering Number Percentage
A Banqueting manager 2 13
B Food and beverage manager 3 20
C Front office manager 2 13
D Executive chef 3 20
E Head waiter 4 26
TOTAL 15 92

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3.4 DATA COLLECTION INSTRUMENTS AND PROCEDURES
The data which I used to collect I categorized into two
1. Primary data
2. Secondary data

1.Primary Data
This is the first hand data which was obtained directly from the concerned who were dealing with
function catering. Some of the methods which I used to collect primary data were observation and
interviews.

2.Secondary Data
It refers to as second hand information which I obtained through literature. This information was
specifically obtained through reading various text books in Nys library like the food and service by
Dennis Lillicarp and theory of catering by Kinton and Cesarani.

3.5 METHODS OF DATA COLLECTION

3.5.1 OBSERVATION

I visited Lake Naivasha sopa lodge and Lake Naivasha Simba lodge when they had function
catering taking place.
I was able to come across a conference taking place in lake Naivasha Simba lodge and through this
I was in a position to study how conference are organized, style of service preferred and identified all
the all the equipment used.
In Lake Naivasha sopa I met a wedding reception taking place and I observed all the procedures.

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 3.5.2 INTERVIEWS

Through interview I was able to acquire hand information and put more weight on what I had
obtained through observation. I interviewed the General manager Mr. Fred and the front office
manager Mr. mwirigi from lake Naivasha sopa lodge. In lake Naivasha Simba lodge I interviewed the
acting banqueting manager Mr. Victor and I gathered necessary information starting from the
booking part of it until when they leave the establishment.

3.5.3 QUSTIONAIRES
Through writing lists of questions concerning function catering and posted them to the lodges to
the managers and staff concerned. The first question went to the front office manager of Lake
Naivasha sopa Resort and acting Banqueting manager of Lake Naivasha Simba lodge. The front office
manager was responsible for receiving all the function booking and the banqueting manager was
directly concerned with the organization of the function catering. Other question I posted to the
junior staffs working within the two lodges.

3.5.4 DESK RESEARCH

I also gathered more information from written literature on various books in the NYS library.
Some of the books that helped in my research are: food and beverage service by Dennis lillicarp.

3.6 DATA ANALYSIS

The information I obtained I later presented in description form and then analyzed in tables and
pie charts.

CHAPTER FOUR

4.0 DATA ANALYSIS AND PRESENTATION OF FINDINGS

This chapter deals with the analysis of data using various methods and presentation of findings.
The data which I used to collect involved the type of function catering frequently held in hotels
industries, the style of service used during function catering how booking are done and some of the
problems encountered during function catering. During my research I used description tables and
pie charts as tools for interpreting and presenting the data.

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 4.1 QUALITATIVE ANALYSIS AND RESULTS
The data which I collected from the two lodges is qualitatively analyzed as under.

4.2 TYPES OF FUNCTION CATERING HELD IN HOTEL INDUSTRY

I observed so many big occasion held in hotels and lodges during different times of the year.
These functions are being held for different reasons e.g.
 Social purposes
 Buffet reception
 Conferences
 Formal meals and public relation
In social functions they included occasions such as bush dinner dances, luncheon parties, cocktail.
These functions were being held by people of the same class like a group of workers working in the
same company to enjoy themselves. Luncheon can be defined as prolonged lunch which may start
from 12:00 noon and go to 5.00 pm or even late in the evening.
In Lake Naivasha sopa lodge other activities which accompanied these parties included horse
riding, gymnastics, swimming.
Conference refers to the meetings held for discussion or exchange of views and opinions by
people probably working in the same organization or from the institution as to get new ideas or
progress of their work. They include both national and international sales and also the industrial
training board. I also came across various groups of people holding their conferences like:
 The Kenya revenue authority(KRA)
 Barclays bank
 Kenya airways
 Kenya seeds
 Safaricom
Seminars were also held in the way in both lodges. Buffet reception mostly included, wedding
receptions which were mainly set for wedding celebration.
Cocktail parties are other example of social functions taking place in many hotels and lodges.
During these functions the guest are provided with wide varieties of cocktails which may include
prawn cocktail or any other cocktail which were alcoholic and non-alcoholic cocktail.

AN EXAMPLE OF COCKTAIL LIST

LAKE NAIVASHA SOPA RESORT
COCKTAIL SECTION:
1. TEQUILA SUNRISE
 2 tots tequila
 180ml orange juice
 1 glass gredine syrup………………………………...ksh: 650

2. PINK LADY
 2 tots gin

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  Hot lime juice
 1 angostura bitters………………………………… ksh: 550

3. FRUIT PUNCH
 Tropical fruits
 1 dash grenadine syrup…………………… ksh :340

COMPARISON BETWEEN DIFFERENT TYPES OF FUCTION IN LAKE NAIVASHA SIMBA AND LAKE
NAIVASHA

FUCTIONS L.N SOPA L.N SIMBA

CONFRNCES 45% 40%
SEMINARS 10% 10%
WEDDING RECEPTIONS 20% 20%
DINNER DANCES 5% 10%
COCKTAIL PARTIES 15% 15%
LUNCHES PARTIES 5% 5%
TOTAL 100% 100%

The above information is fully analyzed in the following pie chat

Lake Naivasha sopa lodge.

LAKE NAIVASHA SOPA LODGE

confrences
wedding receptins
seminars
Dinner dances
cocktail parties
luncheon parties

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 RESULTS
After interviewing the managers from the two lodges the research I made was able to come up with
indicated percentage as both lodges had at least good number of facilities which facilitated the
success of many conferences. Wedding reception obtained the second highest percentage to their
popularity in both lodges. In Lake Naivasha sopa lodge dinner dances were not common and on
other hand Lake Naivasha Simba lodges luncheon parties happened in very rare occasion. The reply
from the I had also revealed to me the information that helped me to come up with the analyzed
percentage.

4.3 STYLES OF SERVICE USED DURING FUCTION CATERING

The style to be used is determined by some factors like host or guest wishes; the services equipment
available; types of the function; the time available and the site of the function. the consideration of
all these factors ensures guests satisfaction guest complains.
In both lodges, self-service was done when serving
10:00 o clock and 4:00 o clock then with assorted cookies. The coffee and tea are placed at a certain
position near the function area with all the other requirement like milk, sugar, teaspoon, cups and
sauce a sideboard together with the cookies. This method is quicker and saves time and labor as the
guest uses the shortest time possible. The waiter only has time for replenishment.
Silver service method is rarely used and when used it was done on the highest table only when
serving the VIPS.I realized that this type of service is time consuming and it needed a lot of
professionalism and the two lodges had a certain number of in –house trainees who lacked skills to
apply.
The following table analyzed the different styles used during different functions in both lodges
Functions Plate services Self service Assisted service Silver service
conferences -   *
Seminars -   *
Wedding    -
reception
Cocktail parties    -
Luncheon parties *   -
Dinner dances -   -
Anniversary *   -
parties

Key
 The method is applicable
* The method is applicable only on the high table
- The method is not applicable

The style of service against two lodges

Type of service Lake Naivasha Simba Lake Naivasha sopa
Plate service * 

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 Self service  
Assisted service  
Silver service - *

Key
 The method of service is used
* The method is applied partially together with the other
- The method was not used

RESULTS
The results analyzed indicated that the styles of service used in both lodges and in all functions was
self-service and assisted service. The plate service was applied partly or the number to cater for was
not large as it required quite a lot of time.
The silver service was rarely used in both lodge. This indication that most of the function required a
quicker method of service to save on their limited time to accomplish their goals. In connection to
this factor that’s why self-service and assisted are dominating in most functions as they do not
consume a lot of time.

4.4 FUCTION BOOKINGS

The bookings for special function are done earlier in advance so as to ensure that all the necessary
requirements are considered to avoid inconveniences during actual date.
Booking are done by telephone, letter or by interview. At the initial meeting of a banqueting
manager and the client a file is opened to record all the points mentioned concerning the function
and all the correspondent received. In case of agreement following points are noted: the type of
function, the date and type of menu and style of service of wine whether inclusive or cash and the
table plan.

I also compared the provision of all the items or the function aid which are used during function
catering between the two lodge and which conditions were they being provided. The following table
summarizes how other items were being provided during conferences meetings in the two lodges.
Function and equipment checklist
Equipment L.N Simba L.N sopa
Overhead projector  
Slide projector * *
Computer set * *
Flip chart stand  
TV  
Video desk  
Screen Charged ksh 3000 Charged ksh 3500
Laptop computer Owners Owners
Lcd projector Charged ksh 3000 Charged ksh 3500
Writing pad  
Ball pens  
Felt pens Ksh 10 Ksh 15
Secretarial room * 

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 Power points * Charged
PA systems  
Flowers  
M.water  

RESULTS
Throughout the research I was able to reveal that conferences require a lot of equipment for them
to be successful and both lodges had a good number of them. Some equipment was being charged
at an extra cost per day and this generated a lot of income to the establishment.

4.5 PROBLEMS ENCOUNTERED DURING FUCTION CATERING

There were some problems which the two lodges encountered when carrying out function catering.
The use of questionnaires, observation and interview guide revealed some of the problems which
were being encountered by both the lodges. The most common problems encountered included;
Unskilled personnel
Poor marketing
Infrastructure
Insecurity
Financial problems and government policy
These problems were later analyzed and obtained percentage figures which were calculated from
the results given in the questionnaire.

PROBLEMS ENCOUNTERED
Problem L.N Simba % L.N sopa %
Unskilled personnel 20 25
Inadequate marketing 25 20
Poor marketing 10 10
Infrastructure problems 20 20
Insecurity 5 5
Financial problems 10 10
Government policy 10 10
Total 100 100

RESULTS
The results indicated that the biggest problem affecting the lodges was unskilled personnel,
inadequate facilities and infrastructure problems. Both lodges had a good security force as they
were being guarded 24 hours round the clock. Marketing strategies were not fully exercised and thus
affected sales with inadequate finances and government policy to some extent.

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CHAPTER FIVE

5.0 SUMMARY FINDINGS CONCLUSION AND RECOMMENDATIONS

This chapter summarizes all the findings obtained after the research, gives conclusion and
recommendation based on the objectives. In most of the catering establishment function catering
have become very popular as it as low seasons but they can be held any time throughout the year.
As a result of advanced technology many people eat away from home to satisfy certain needs which
may include social needs, convenience needs and economical needs. All these and many other
reasons have increased the popularity of function catering.

5.1 SUMMARY OF FINDINGS

5.1.1 Types of function catering
As far as the research is concerned function catering can be categorized into five distinct classes.
They include buffet reception where wedding reception and afternoon tea are categorized. In social
functions there are such functions like dinner dances, cocktail parties, luncheon parties and
anniversary parties. Other group includes conference, formal meals and public relations. In both
Establishment they were able to hold these fictions as they had a better system of function sales and
appropriate facilities and equipment both in production and service. Conference seems to be the
most common and profitable in both establishments.

5.1.2 Problems encountered during function catering

In both lodges there are some problems which were being encountered when carrying out
function catering. The problem of unskilled personnel dominated in both lodges as they operated
with a certain number of in –house trainees who lacked the skills and knowledge of the job.
The other problem is the transportation problem which is also experienced by both lodges as they
are on the same direction. The road from Naivasha town towards the south lake where these lodges
are located is very rough and full of pot holes making the place not easily accessible. This problem
discourages a good number from holding their functions in this establishment leading to low sales.
In adequate facilities is another problem which is brought about by lack of enough finances to fully
equip the establishment. There is also high cost of maintaining this equipment which is a limiting
factor to the expansion of function sales.

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5.1.2 Possible solution to the problems
The research I had suggested that staff to be engaged in hotels and lodges to be trained enough
and have enough experience in banqueting field. This will ensure that all staff can operate on their
own out of their competence and creativity when dealing with function catering.
Problem of poor marketing can be minimized by establishing clear lines of functions sales to
advertise all the facilities which are available in their establishment. The use of a qualified person in
the field of sale and marketing can help in increasing function sales by attracting many customers.

In order to promote the sales of function; conference and banqueting establishment should
include banqueting or conference sales packages. These packages vary from the very simple to the
elaborate and more complex one depending on the nature of the establishment.

5.2 CONCLUSION
I conclude that function caterings are very much important as they help to boost the hotel
industry due to the fact that they can be held any time throughout the year. Conference proved to
be the most profitable due to the extra costs charged on the equipment provided and many other
considerations. The organizers of the function have the right on decision making of menu according
to the wishes of the guest given in advance for the necessary arrangement to be made.
The two establishments under study had the potential of holding many functions in future if they
will improve on their marketing strategies and add more facilities. The use of qualified skilled staffs
will speed up the service and perfect it which will retain the customers and attract more people to
the establishment. This can be achieved by not allowing in house trainees but by engaging qualified
personnel with evidence from known institution.

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5.3 RECOMMENDATION
After carrying out my research I decided to recommend on the following areas:
 All the establishment should discourage the use of in house trainees who are offering
substandard services. The use of qualified and experienced staff will help to increase sales
and helps to advertise the establishment.
 The government should intervene and re innovate the rough roads entering into many
lodges to facilitate the movement of guests in and out of the establishment.
 Other lodges which are in forested areas habited by wild animals should be provided with
enough security to safeguard on the life of the people visiting these places.
 The strategies of marketing function sales should be improved from the very simple to the
elaborate method to increase sales. A qualified person in the field of sales and marketing
should be engaged to promote sales which attract a large number of people.

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APPENDICES
APENDIX I

BIBLIOGRAPHY
 Theory of Catering Fifth Edition by Edward Arnold
 Toll Anita Food Nutrition New Edition (1997) by Oxford University
 Theory of Catering Tenth Edition by David fosket
 Food and Beverage Control Volume (1986) ITCL by David kotas
 Wikipedia for Free Encyclopedia Revised from Goggle.

APPENDIX II
INTRODUCTION LETTER

JULET GADERI SHEDEMI,

NYS SCHOOL OF CATERING,
P.O BOX 3
GILGIL.

TO THE MANAGER,
LAKE NAIVASHA SIMBA LODGE,
P.O BOX 41321,
NAIVASHA.
Dear Sir,

RE: REQUEST FOR PERMISSION TO CARRY OUT RESEARCH ON IMPACT OF FUCTION CATERING.

I hereby request you to allow me carry out research study in your establishment. This is done in
fulfillment of the requirement of the award of the Diploma Certificate in food and beverage
production and service.
I therefore look forward for your assistance and from your staff as I inspire to hear from your
desk sir.

Yours Faithfully,

Julet Shedemi Gaderi.

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APPENDIX III
QUESTIONAIRE TO THE MANAGER
Please fill in the appropriate information requested or tick the box that corresponds to the
appropriate response.
1 a) What are the major types of fuction catering which are conducted in your establishment.
Conferences
Wedding receptions
Luncheon
Dinner dances
Cocktail parties

b) Please if you conduct other kind of functions catering in your establishment, briefly explain.

2 a) Do you conduct all the function catering within the establishment.

Yes

No

b) If no, where else do you conduct these functions catering. Briefly explain.

3 a) which equipment do you offer during conference.

Overhead projector
Slide projector
Computer set
Flip chart stands
TV

4 a) Do you offer choices in your function menus.

Yes

No

b) Do you allow the guests to decide on their menu?

Yes
No
6 a) what are the major problems which are experienced during function catering.
Financial problems
Marketing problems
Lack of enough facilities
Insecurity
Infrastructural problems
Untrained personnel
Government policy
b) If there are other problems encountered briefly explain.

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22
 APPENDIX IV
RESEACH BUDGET

COSTING
Item material Unit Quantity Cost per unit Total cost
Ruled paper Ream 1 ream 400.00 400.00
Printing paper Ream 1 ream 400.00 400.00
Ball pen Pieces 2 pieces 15.00 30.00
H/b pencil Pieces 2 pieces 10.00 20.00
Spring files Piece 1 piece 50.00 50.00
Ruler Piece 1 tube 20.00 20.00
White out tube 1tube 50.00 50.00
Sharpener Piece 20ml 15.00 15.00
Glue Tube 2 piece 30.00 30.00
Diskette Piece 2 piece 30.00 30.00
Binding Ream 2 piece 80.00 160.00
Envelopes Piece 10 piece 5.00 500.00

OVERHEADS
telephones Min 30 12 360.00
Postage 2 25.00 50.00
Printing 1 ream 5 100.00 500.00
Photocopying 1 ream 2 ream 100.00 200.00
Meals Hours 3 150.00 450.00

Accommodation Hours 2 200.00 400.00

Miscellaneous 1.00 1.00 500.00 500.00

Grand Total 6715.00

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