THE PERCEPTION AND ATTITUDE OF FOREIGN CUSTOMERS TOWARD NIGERIAN CUISINES

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