ABSTRACT

The study investigated the Perception and Attitude of Foreign customers toward Nigerian Cuisines. The research design used was a survey research design, and it involved the use of questionnaire to obtain information from the respondents. Sample for the study consisted of 370 respondents in Presidential Hotel and some selected eateries in Port-Harcourt, Rivers state,70 of the questionnaire were invalid which resulted to 300 respondents. Simple frequency, percentages were used to analyze the data generated for the research. It was found that 66.3% of the respondents admitted of taking Nigerian sometimes while 19.7% take Nigerian cuisines always. The research also shows that majority of the respondent attested to the high nutrition level of Nigerian cuisines, also the portion size of Nigerian cuisines was also good. It was recommended that Higher institutions should be adequately funded to encourage more researches in the field of Hospitality and eateries through the promotion of our traditional festivals to attract foreigner and providing opportunities for colorfully displaying Nigerian cuisines.

TABLE OF CONTENT

TITLE PAGE ……………………………………………………………………………………………………………………………………………..I

CERTIFICATION ……………………………………………………………………………………………………………………………………....II

APPROVAL PAGE……………………………………………………………………………………………………………………………………  III

DEDICATION …………………………………………………………………………………………………………………………………………..IV

ACKNOWLEDGEMENTS……………………………………………………………………………………………………………………………V

TABLE OF CONTENT ……………………………………………………………………………………………………………………………..  VI

ABSTRACT ……………………………………………………………………………………………………………………………………………   IX

LIST OF TABLES….. …………………………………………………………………………………………………………………………………  X

CHAPTER ONE

1.0 INTRODUCTION

1.1 BACKGROUND OF STUDY………………………………………………………………………………………………………………..1

1.2 STATEMENT OF PROBLEM 4

1.3 OBJECTIVES OF THE STUDY 6

1.4 RESEARCH QUESTIONS 6

1.5 SIGNIFICANCE OF STUDY 7

    1.6 SCOPE OF STUDY…………………………………………………………………………………………………………………………….7

CHAPTER TWO

2.0 LITERATURE REVIEW 8

    2.1 CONCEPTUAL FRAMEWORK………………………………………………………………………………………………………… ..8

2.1.1 SENSATIONS AS AN ATTRIBUTE OF PERCEPTION 9

    2.1.2 CONCEPTUAL FRAMEWORK OF ATTITUDE 10

    2.1.3 CONCEPTUAL CONNOTATIONS OF TRADITIONAL FOOD…………………………………………………………….12

    2.1.4 FOOD NEOPHOBIA…………………………………………………………………………………………………………………… 14

    2.1.5 SERVICE QUALITY……………………………………………………………………………………………………………………...14

2.1.6 FOOD CONSUMPTION AMONGST TOURISTS 16

2.2 THEORETICAL FRAMEWORK5

2.2.1 BALANCE THEORY 19

2.2.2 FACTORS INFLUENCING PATTERN OF FOREIGNERS’ FOOD CONSUMPTION 19

    2.2.3 CULTURAL AND RELIGIOUS FACTORS 20

    2.2.4 SOCIO-DEMOGRAPHIC FACTORS 24

    2.2.5 FOOD-RELATED PERSONALITY TRAITS FACTORS 26

    2.2.6 EXPOSURE EFFECT/PAST EXPERIENCE FACTORS 28

    2.2.7 MOTIVATIONAL FACTORS 30

    2.3 EMPERICAL FRAMEWORK

2.3.1 RESEARCH CONDUCTED BY ENTELECA REEASRCH AND CONSULTING LTD FOR THE MINISTRY OF           AGRICULTURE, FISHERIES, AND FOOD AND THE COUNTRYSIDE AGENCY UK…………………………………… .34

    CHAPTER THREE

3.0 MATERIALS AND METHODS 38

3.1 RESEARCH DESIGN 38

3.2 AREA OF STUDY 38

3.3 POPULATION OF THE STUDY 39

3.4 SAMPLE AND SAMPLING TECHNIQUE 39

3.5 INSTRUMENT FOR DATA COLLECTION 40

    3.6 RELIABILITY OF THE INSTRUMENT USED 41

3.7 VALIDATION OF INSTRUMENT 41

3.8 DATA COLLECTION TECHNIQUES 41

3.9 DATA ANALYSIS TECHNIQUES 41

    CHAPTER FOUR

4.0 RESULTS AND ANALYSIS 42

    4.1 FREQUENCY ANALYSIS…………………………………………………………………………………………………………………  42

    4.1 FREQUENCY TABLES 42

4.2 BAR-CHARTS 54

CHAPTER FIVE

5.0 SUMMARY, CONCLUSION AND RECOMMENDATION

    5.1.1 RESTATEMENT OFPROBLEM………………………………………………………………………………………………………64

    5.1.2 DESCRIPTION OF PROCEDURES………………………………………………………………………………………………….65

    5.1.3 MAJOR FINDINGS……………………………………………………………………………………………………………………... 65

5.2 SUMMARY AND CONCLUSION 66

5.3 RECOMMENDATION 67

            REFERENCES…………………………………………………………………………………………………………………………….….69

            APPENDIX…………………………………………………………………………………………………………………………………….74