Sustainable Intensification (SI) in agriculture is fronted as a promising approach to increase agricultural production in Sub-Saharan Africa countries. Technologies that can lead to realization of the SI goal are available but one of the key challenges is the low reach among smallholder farmers due to, among others, ineffective training and colearning. In this study, a survey methodology was used to obtain data from 145 trainees in a sustainable intensification intervention in Kongwa and Mvomero districts, Tanzania, to analyze the drivers of training transfer. Hierarchical linear regression revealed that motivation of trainees, training design and delivery, and work environment (peer, extension and local institutional support) had positive effects on transfer of the training. For successful transfer of training, recommendations given were a deliberate focus on selection of suitable trainees and ensuring their motivation to learn; use of appropriate documentation, extension and train...

This paper assesses the motivation behind the decisions of smallholder farmers to volunteer as farmer trainers despite the fact that they are not paid for their services. Volunteer farmer trainers (VFTs) are trained in livestock feeds and feeding methods by extension officers. They in turn train other farmers within their community without pay but receive training and seeds for setting up demonstration plots. Data collection was through a combination of focus group discussions and individual interviews with 99 VFTs from seven East Africa Dairy Development (EADD) sites in central and Rift Valley regions of Kenya. Findings of the study showed that VFTs were motivated by altruism, gaining knowledge/skills, social benefits, financial benefits and increased demand for training from farmers. Financial benefits were not only from sale of seed, seedlings, planting material but also VFTs have diversified into other business opportunities such as charging for services which include silage mak...

For any hotel guest reception technology is an important factor in the quality service process, financial-economic efficiency, and management of the hotel industry. The service process in the same type hotel is standard, meanwhile the service process technology undergoes certain alterations according to the hotel's size, structure, category, and market segment orientation. Hotel customer service technology is characterized by cycling phases—consistent repeat of the service process before the departure of the guest from the hotel. The article discusses the four-phase cycle of guest reception, related to the hotel services and transactions. Each phase of the cycle consists of standard transactions/phases, which are carried out between hotel clients and the hotel itself.