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                                             

 

CHAPTER 1: INTRODUCTION

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  Theoretical Review                                                                                                                 40

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