Influence of dietary habits and service quality on nutritional satisfaction in urban Ibadan’s hospitality sector

Yıl 2024, Cilt: 3 Sayı: 2, 181 - 195, 31.12.2024

Oloyede Adekunle , Ridwanullahi Adam , Michael Sunday Adebusoye , Balqis Romoke Kareem , Adeitan Adeola Lameed , Akinola Fiyinfoluwa

https://doi.org/10.58625/jfng-2670

https://izlik.org/JA24MJ79EK

Öz

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.

Anahtar Kelimeler

Dietary habits , service quality , nutritional satisfaction , hospitality sector , customer satisfaction.

Proje Numarası

01

Influence of Dietary Habits and Service Quality on Nutritional Satisfaction in Urban Ibadan’s Hospitality Sector

https://izlik.org/JA24MJ79EK

Öz

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.

Anahtar Kelimeler

Dietary habits , Service quality , Nutritional satisfaction , Hospitality sector , Customer satisfaction.

Etik Beyan

All participants in this study on the influence of dietary habits and service quality on nutritional satisfaction in urban Ibadan's hospitality sector provided informed consent prior to data collection. The research adhered to ethical guidelines to ensure the confidentiality and anonymity of respondents. The study protocol was reviewed and approved by the Institutional Review Board of the University of Ilorin. Participants were informed of their right to withdraw from the study at any time without any consequences. The collected data were securely stored and used solely for the purposes of this research.

Destekleyen Kurum

Ladoke Akintola University of Technology (LAUTECH), Ogbomoso, Oyo State, Nigeria

Proje Numarası

01

Teşekkür

Thank you so much for the great opportunity on this reputable journal. I really appreciate it and anticipating your favourable response.

Kaynakça

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