ABSTRACT
The
purpose of the study was to establish the consistency of recipe management and
customer’s choice of restaurant in Umuahia Metropolis using the influence of
appearance as an incident of consistent recipe management on customer choice of
restaurant; ascertaining how flavor/aroma of meals influences customer choices
of restaurant; determining the influence of texture as an incident of
consistency of recipe management on customers choice of restaurants and
examining how taste influences consistent recipe management on customers
choices of restaurants. Descriptive survey research design was used through
administration of questionnaire to obtain information from the communities.
Probability and Non-probability sampling technique was used to ascertain the
population of the study and 196 respondents was selected. One hundred and
ninety-six (196) questionnaire were distributed and 160 was returned
representing 81.6 percent of the sampled respondents.
The
major findings revealed that appearance, aroma, texture, taste as an incident
for consistent recipe management affects customers choice of restaurants. The
study concludes that, the factors of consistency should be regarded as a
science in its own right and should be applied to the policies of food
industry, this is because the extent to which food is appetizing to eat may
increase the demand for service providers who should ensure their food is of
good quality. The study recommends that food technologist, Chefs and caterers
should use the factors as discussed in this study for improved recipe
management.
TABLE OF CONTENTS
Title Page
i
Approval page ii
Declaration
iii
Certification
iv
Dedication
v
Acknowledgements
vi
Table of content
vii
List of tables
x
Abstract
1.1 Background of Study 1
1.2 Statement of the Problem 5
1.3 Objectives of Study 6
1.4 Research Question 7
1.5 Hypothesis of
the Study 7
1.6 Significance of Study 8
1.7 Scope of
Study 9
CHAPTER 2: LITERATURE REVIEW
2.0 Introduction 10
2.1 Conceptual Literature 10
2.1.2 Restaurant Operation 12
2.1.3 Classification of
Restaurants 14
2.1.4 Types Of Restaurants 14
2.1.1
Food 18
2.1.2
Recipe 18
2.1.4 Food Recipe Management 19
2.1.5
Standardization of Food Recipe 21
2.1.5.1
Dimension of Recipe Management 23
2.1.6 Factors
Affecting Consumer’s Choice of Restaurants 27
2.2.7
Recipe
Management and Consumer’s Choice of Restaurants 38
2.2.1 Customer Service
Theory 41
2.2.2 Product Life Cycle theory 42
2.3 Empirical Review 43
2.5
Chapter Summary 48
CHAPTER
3: RESEARCH METHODOLOGY
3.1 Research
Design 49
3.2 Area
of Study 49
3.3 Population for the Study 50
3.4 Sampling and sampling technique 50
3.5 Instrument for Data collection 51
3.6 Validation of Instrument 51
3.7 Reliability of Instruments 52
3.8 Method of Data Analysis 52
CHAPTER 4: DATA PRESENTATION AND ANALYSIS
4.0 Introduction 54
4.1 Presentation of Data 54
4.1.1Response
rate of the study 54
4.2 Result
55
4.2.1 Demographic Data of Respondents 55
4.2.2 Analysis of Research Questions 57
4.2.3
Hypothesis testing 66
4.3 Discussion 68
CHAPTER 5: SUMMARY, CONCLUSION AND
RECOMMENDATION
5.1 Introduction 76
5.2 Summary Of Findings 76
5.2.1
Restatement of the Problem 76
5.2.2 Major Findings 78
5.2.3
Summary of the Study 78
5.3 Conclusion 79
5.4 Recommendation 79
REFERENCES 80
LIST OF TABLES
Table 4.1: Response rate 54
Table 4.2: Demographic Data of the Respondents 55
Table 4.3: The influence of appearance in consistent
recipe management
on customer’s choice of restaurants in the study area. 58
Table 4.4: The influence of flavor/aroma as an
incident of consistent
recipe management on customer’s choice of restaurants 61
Table 4.5: The influence of texture on consistent
recipe management on
customer’s choice of restaurants 63
Table 4.6: The influence of taste
on consistent recipe management on
customer’s
choice of restaurants in the study area. 65
Table 4.7 Model
Summary 67
Table 4.8 Model
Summary 67
Table 4.9 Model
Summary 68
Table 4.10 Model
Summary 69
LIST
OF FIGURES
Figure 2.1: Research Framework 48
EVANGELYN, U (2023). Recipe Management And Customer’s Choice Of Restaurant In Umuahia Metropolis. Repository.mouau.edu.ng: Retrieved Oct 11, 2024, from https://repository.mouau.edu.ng/work/view/recipe-management-and-customers-choice-of-restaurant-in-umuahia-metropolis-7-2
UCHECHI, EVANGELYN. "Recipe Management And Customer’s Choice Of Restaurant In Umuahia Metropolis" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 13 Sep. 2023, https://repository.mouau.edu.ng/work/view/recipe-management-and-customers-choice-of-restaurant-in-umuahia-metropolis-7-2. Accessed 11 Oct. 2024.
UCHECHI, EVANGELYN. "Recipe Management And Customer’s Choice Of Restaurant In Umuahia Metropolis". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 13 Sep. 2023. Web. 11 Oct. 2024. < https://repository.mouau.edu.ng/work/view/recipe-management-and-customers-choice-of-restaurant-in-umuahia-metropolis-7-2 >.
UCHECHI, EVANGELYN. "Recipe Management And Customer’s Choice Of Restaurant In Umuahia Metropolis" Repository.mouau.edu.ng (2023). Accessed 11 Oct. 2024. https://repository.mouau.edu.ng/work/view/recipe-management-and-customers-choice-of-restaurant-in-umuahia-metropolis-7-2