ABSTRACT

This study examined the influence of food quality on customer satisfaction in restaurants within Umuahia, Abia State, Nigeria. It investigated five indicators of food quality—appearance, taste, texture, aroma, and hygiene—and their impact on dining satisfaction. A descriptive survey design was adopted, and data were collected from 384 restaurant customers through structured questionnaires. The responses were analyzed using descriptive statistics, correlation, and regression techniques. Results revealed that Food Taste was the most significant predictor of customer satisfaction in Umuahia restaurants6, with the quantitative analysis showing a strong relationship ($r = 0.72, p < 0.05$). Food Hygiene also emerged as a significant and positive determinant of customer satisfaction, strengthening customer trust and confidence ($r = 0.66, p < 0.05$). In contrast, the analysis showed that Food Appearance, Food Texture, and Food Aroma did not have a statistically significant influence on customer satisfaction in the study area. These findings suggest that customers in the Umuahia metropolis prioritize flavor and safety over aesthetic and supplementary sensory dimensions11111111. Overall, regression analysis confirmed that these food quality dimensions jointly explained a substantial amount of the variance in customer satisfaction ($R^2 = 0.71$). The study concludes that consistent delivery of high-quality food taste and strict adherence to hygiene practices are vital for sustaining competitiveness in the Umuahia restaurant industry. It recommends that restaurant managers prioritize these core sensory and safety attributes, enhance staff training, and integrate cultural preferences into menu offerings to foster satisfaction and customer loyalty.