The aim of this research was to establish the extent of adoption of two quality management systems in selected hospitality and catering establishments in Nairobi Kenya. Survey design was used and the target population was managers in the establishments. A sample size of 120 was used. Purposive sampling was used to select the managers because adoption of the systems was assumed to be a managerial responsibility. Interview schedules and questionnaires were used to collect primary data which was analyzed using descriptive statistics. From the findings majority of the respondents had knowledge about the existence of quality management systems but had not adopted the systems because of high costs involved in its implementation and lack of information. Hazard Analysis and Critical Control Point system (HACCP) was preferred than Assured Safe Catering (ASC). The establishments using Quality management systems highlighted the benefits of the systems that included success in production of quality products and increased profitability. However the systems had limitations such as demanding routine of maintenance of standards and involving intense documentation. Evidently, quality management systems are relevant to the hospitality industry and need to be adopted by operators in the food handling sector Keywords: Adoption, Assured Safe Catering, Catering, Hazard Analysis and Critical Control Point system, Keny
