TY  - JOUR
T1  - Influence of Dietary Habits and Service Quality on Nutritional Satisfaction in Urban Ibadan’s Hospitality Sector
TT  - Influence of dietary habits and service quality on nutritional satisfaction in urban Ibadan’s hospitality sector
AU  - Adam, Ridwanullahi
AU  - Adekunle, Oloyede
AU  - Adebusoye, Michael  Sunday
AU  - Kareem, Balqis Romoke
AU  - Lameed, Adeitan Adeola
AU  - Fiyinfoluwa, Akinola
PY  - 2024
DA  - December
Y2  - 2024
DO  - 10.58625/jfng-2670
JF  - Toros University Journal of Food, Nutrition and Gastronomy
JO  - JFNG
PB  - Toros University
WT  - DergiPark
SN  - 2979-9511
SP  - 181
EP  - 195
VL  - 3
IS  - 2
LA  - en
AB  - This study investigates the influence of dietary habits and service quality on nutritional satisfaction in urban Ibadan's hospitality sector. A cross-sectional survey design was employed, with data collected from 384 respondents across five urban Local Government Areas in Ibadan. The study revealed high satisfaction levels with food flavor (65%) and portion size (55%), but identified concerns regarding special diet options (55% unsatisfied) and service speed during peak hours (45% unsatisfied). Chi-square analysis showed significant associations between customer satisfaction and nutritional value, service speed, cleanliness, and affordability (p < 0.05). Regression analysis indicated that frequency of use, nutritional value; service speed, cleanliness, and affordability significantly predict overall satisfaction (p < 0.01). While hospitality services positively impact family well-being, affordability remains a significant barrier. The findings underscore the need for hospitality providers to improve nutritional offerings, enhance service efficiency, and balance quality with affordability to meet the diverse dietary needs of urban residents and promote better public health outcomes.
KW  - Dietary habits
KW  - Service quality
KW  - Nutritional satisfaction
KW  - Hospitality sector
KW  - Customer satisfaction.
N2  - This study investigates the influence of dietary habits and service quality on nutritional satisfaction in urban Ibadan's hospitality sector. A cross-sectional survey design was employed, with data collected from 384 respondents across five urban Local Government Areas in Ibadan. The study revealed high satisfaction levels with food flavor (65%) and portion size (55%), but identified concerns regarding special diet options (55% unsatisfied) and service speed during peak hours (45% unsatisfied). Chi-square analysis showed significant associations between customer satisfaction and nutritional value, service speed, cleanliness, and affordability (p < 0.05). Regression analysis indicated that frequency of use, nutritional value; service speed, cleanliness, and affordability significantly predict overall satisfaction (p < 0.01). While hospitality services positively impact family well-being, affordability remains a significant barrier. The findings underscore the need for hospitality providers to improve nutritional offerings, enhance service efficiency, and balance quality with affordability to meet the diverse dietary needs of urban residents and promote better public health outcomes.
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UR  - https://doi.org/10.58625/jfng-2670
L1  - https://dergipark.org.tr/en/download/article-file/4209836
ER  -