• $

RECIPE MANAGEMENT AND CUSTOMER’S CHOICE OF RESTAURANT IN UMUAHIA METROPOLIS

  • 0 Review(s)

Product Category: Projects

Product Code: 00009643

No of Pages: 101

No of Chapters: 1-5

File Format: Microsoft Word

Price :

$20

  • $

 

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                                                                                                       

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

 

 

 

 


 


 

CHAPTER ONE

INTRODUCTION


      1.1 Background of Study

In today’s competitive restaurant business, an increase in restaurant business competition implies that customers nowadays have more dining choices to choose from than ever before, ranging from fast food to fine dining restaurants (Hwang, Cho, & Kim, 2019). As a result, customer expectations of restaurant offerings are ever-increasing, and they are now more demanding in choosing better restaurant choices based on what they can get from their decision (Ha & Jang, 2013). In view of the growing phenomenon toward eating-out, knowledge of the criteria used by customers in the selection of a restaurant is strategic in understanding food consumption trends. (Scozzafava, Contini, Romano & Casini, 2017) In fact, as digital technology continues to advance, it is becoming increasingly challenging to please restaurant customers as their eating-out behavior is now more sophistically evolved, and they are cognizant of the customer value (DiPietro, 2017; Kaplan & Norton, 2011; Reynolds & Biel, 2010)

Thus, it is particularly important that restauranteurs stay on top of consumer behavior in the restaurant industry so that they can cater to the needs and wants of customers appropriately. A restaurant customer’s decision-making process begins when he/she recognizes a need that can be fulfilled by consuming the products/services offered by a restaurant (Pedraja & Yague, 2011). The need for restaurant consumption may be driven by various factors, such as having quick meals, celebrating special occasions, entertaining business clients, etc. Customers will search for relevant information.

The findings from several studies showed that restaurant consumers use different criteria when making restaurant decisions (Johns & Pine, 2012). Examples of these criteria are: food quality (nutritional content of the meals), service quality, restaurant physical settings, and variety of choice on the menu. The criteria also vary according to the type of restaurant (Heung, Wong, & Qu, 2010) and dining occasion. In addition, a number of studies suggest that restaurant diners often view a restaurant meal as only a part of the total package of a dining experience, and that diners use a bundle of attributes, rather than a single attribute, when making restaurant decisions (Pun & Ho, 2011).

Previous studies have highlighted the growing interest in ethnic food trends worldwide. The expansion of interest and acceptance of ethnic foods reflect the increasing diversity of contemporary society (Josiam & Monteiro, 2014). Ethnic restaurants are facing increasingly sophisticated consumers and an intensely competitive restaurant industry. Consumers who visit upscale dining establishments do not only demand good food but also a complete dining experience (Yüksel & Yüksel, 2012). A deeper understanding of consumers’ selection criteria will provide ethnic restaurant operators with valuable information and insights which enable them to attract and retain more consumers.

Customer plays the key role in any business; the success of the business cannot be imagined without the customer. It's important to establish a relationship with one’s customers. Customers are an important part of any business and the market. To endure organizations, need to deliver items and administrations of generally excellent quality that yield exceptionally satisfied and loyal customers. For numerous years customer loyalty has been a significant objective of business organizations, since it has been esteemed to influence customer maintenance and organizations' market share (Hansemark and Albinsson, 2014). Satisfaction is an individual perception of pleasure or the disappointment. If people’s desire level meets their degree of satisfaction additionally expands but if not in that point frustration comes. Customer satisfaction is significant for every organization, whether they are in service sector or in the private sector. It's not possible to satisfy each and every customer. If the customer likes the item then they express satisfaction for the item after use. The restaurants industry, where a full-fledged competitive environment is in place, has long been plagued by the considerable degree of product homogeneity in terms of both hardware and services, especially in the food sector (Ramanathan, 2011). The core of a restaurants product lies in the experiential values that the customers can perceive, thus posing a challenge to the establishment and maintenance of a solid brand image of the restaurants. Consumer’s choice of restaurants is one way of how to win your current customers by taking into consideration their loyalty, attitude and behavior toward what have been given to them. But it is always hard to measure feelings and words, some consumers maybe this time they are satisfied, loyal and are giving some good word of mouth but maybe next time they will be dissatisfied and will not recommend the brand to others. Those factors that most affect the consumer’s choice of restaurants have to be done in a very perfect way so the customer could be delighted by the service provided and by the service providers themselves. The service quality is what differentiates the restaurants from another; service is the major thing that any customer is looking for in every restaurants. If the service is not as they are expected they will not recommend the place to others and they will not come back again (Raab, Mayer, Kim, & Shoemaker (2019). Therefore, the restaurants that are able to provide quality services to ever demanding customers in a warm and efficient manner, are the ones likely to obtain long term competitive advantage over their rivals. That is why throughout the past years top restaurants have never faced the problem of fearing the never ending customer needs, wants, demands, and never ending change of factor appeal (Peppers and Rogers, 2011).When a recipe is first planned in a food service establishment, the target market, concept, theme, type of food, and service are chosen, then the kitchen facility is built with the able to prepare the foods on the menu. The kitchen must have the equipment needed to cook the type of food the restaurant will serve. The kitchen staff must also be capable of preparing the food on the menu in the time available (Kumar and Petersen, 2012). A menu item that is complicated and takes a long time to prepare will not be a good idea for a quick-service restaurant. If a fine-dining restaurant chooses to serve a complicated dish, it must ensure that the staff knows how to prepare it. When a restaurant is first planned, the target market, concept, theme, type of food, and service are chosen. The kitchen staff must be able to prepare the foods on the menu. The kitchen must have the equipment needed to cook the type of food the restaurant will serve. (Kumar and Petersen, 2012). Consumer’s choice of restaurants is all about feelings and attitudes; it is something intangible that could not be measured as any other tangible things. So, researchers invented two ways to measure the feelings and the degree of satisfaction of customers towards any service or intangible products given to them. Hence, there will be some capabilities for restaurants to improve their service quality and all the staff working there for gaining more customers and for building a strong relationship with their long term and short term consumers. Therefore, all these have led to serious challenges on consumer’s choice of restaurants in restaurants. While current research is on issues of restaurants customer loyalty mostly focused on established branding elaborations, this current study intends to present a unique perspective by investigating the consistency of recipe management on consumer’s choice of restaurants in registered restaurants in Umuahia Metropolis.


      1.2 Statement of the Problem

Customer loyalty which shows customers' satisfaction response to service and products, can convert into organizations' future income by expanding customer dependability. It is generally recognized that satisfaction decidedly influences customer's recurrent buy aim and suggestions.

Research has found a positive correlation between consumer’s choice of restaurants strategies and performance and duration of the relationship (Gustaffsson, 2014). Dawkins and Reichheld (2010) showed how retaining of customers through consistency of a well-constructed menu was beneficial by alleging that a 5% retention of rate increase can cause between 25% and 83% increase of customers in present net value in restaurants industries.

Studies have shown that well-managed restaurants revealed that customers that deliver food quality, consistency, menu assortment, a desirable relationship of value esteem, environment, and neatness. They accept that the restaurants that cater around these characteristics can raise the degree of customer dependability and maintenance. Disregarding the way that there is no assurance that satisfied customers will return to the cafe, yet experience demonstrated that 90% of the disappointed customer won't return to the restaurant. Chou, Wu, and Huang (2014) recommend that administration quality is seen as the most significant factor and directors of a restaurant should additionally comprehend customer conduct to improve service quality to make esteem and satisfy a customer.

Various examinations endeavored to distinguish the determinants of consumer’s choice of restaurants. Researchers may have distinctive thoughts in conceptualizing retention, in this way, bringing about various conversations in confirming the antecedents of loyalty. In any case, it has been proposed that consumer’s choice of restaurants might be cultivated with distinctive outcomes relying upon its variables and therefore, it ought to be managed and incorporated strategically.

Many anterior studies have investigated the relationship between service quality and customer behavior, customer service and switching behavior, switching cost and consumer’s choice of restaurants, service quality and consumer’s choice of restaurants among others in various industries and fields globally, but none of such studies has been done particularly in restaurants industry in Umuahia. Thus, there is no empirical evidence to show the direct relationship between the consistency of recipe management and consumer’s choice of restaurants in Umuahia metropolis. These are the gaps this study is filling in this present study which is aimed at examining the consistency of recipe management on customers’ choice of restaurants in Umuahia Metropolis.


      1.3 Objectives of Study

The objectives of this study is to identify the consistency of recipe management on customers’ choices of restaurants in registered restaurants in Umuahia metropolis.

The purpose of this study is to achieve the following objectives

i.         To examine the influence of appearance as an incident of recipe management on customer choice of restaurant.

ii.         To ascertain how flavor/aroma of meals influences customer choices of restaurant.

iii.         To determine the influence of texture as an incident of consistency of recipe management on customers choice of restaurants.

iv.         To examine how taste influences recipe management on customers choices of restaurants


      1.4 Research Question

The following research questions will guide this study

1.     To what extent do appearance influence the consistency of recipe management on customer choice of restaurant?

2.     How does flavor/aroma of meals influences the consistency of recipe management on customer choices of restaurant?

3.     What is the influence of texture as an incident of consistency of recipe management on customer’s choice of restaurants?

4.     To understand how taste can influence consistency of recipe management on customer’s choices of restaurants.


      1.6  Hypotheses of the Study

The following hypotheses have been formed to guide the study.

H01: There is no significant impact between appearances as an incident of consistency of recipe management on customer choice of restaurant.

H02: There is no significant impact between flavor/aroma as an incident of consistency of recipe management on customer choice of restaurant.

H03: There is no significant impact between texture as an incident of consistency of recipe management on customer choice of restaurant.

H03: There is no significant impact between taste as an incident of consistency of recipe management on customer choice of restaurant.


      1.6 Significance of Study

The findings of this research will be of great importance to restaurants owners, management and restaurants consumers/customers and future researchers/students.

A well-designed workplace will lead to more productive and sustainable employees, consumer’s choice of restaurants and also provide maximum productivity with minimum cost to restaurants owners.

The findings of the study will also guide policy and practice on customer management and its practices across various educational and non-educational institutions in the country. Service quality management frees up management time from redressing problem and directs management time and effort to; quality service, increased production, customer satisfaction etc Hence, this study will play a significant role in ensuring the need for effective recipe management in restaurants establishment.

Customers can also benefit when the organization put in effective consumer’s choice of restaurants practices by ascertaining the need or value of what the customer want and what they paid for, quality products and excellent services can help in consumer’s choice of restaurants thereby creating avenue that leads to consumer’s choice of restaurants.

To students/researchers, the findings of this study will also provide a data base line, which can serve as reference point for future researchers. It will enhance a better understanding of recipe management in Umuahia metropolis.

The study will add to existing empirical literature on recipe management and consumer’s choice of restaurants.


      1.7 Scope of Study

The content scope of this study focuses on consistency of recipe management and customers’ choice of restaurants. The geographical scope is Umuahia Metropolis while the unit scope includes customer and staff of registered restaurant in Umuahia Metropolis.



Click “DOWNLOAD NOW” below to get the complete Projects

FOR QUICK HELP CHAT WITH US NOW!

+(234) 0814 780 1594

Buyers has the right to create dispute within seven (7) days of purchase for 100% refund request when you experience issue with the file received. 

Dispute can only be created when you receive a corrupt file, a wrong file or irregularities in the table of contents and content of the file you received. 

ProjectShelve.com shall either provide the appropriate file within 48hrs or send refund excluding your bank transaction charges. Term and Conditions are applied.

Buyers are expected to confirm that the material you are paying for is available on our website ProjectShelve.com and you have selected the right material, you have also gone through the preliminary pages and it interests you before payment. DO NOT MAKE BANK PAYMENT IF YOUR TOPIC IS NOT ON THE WEBSITE.

In case of payment for a material not available on ProjectShelve.com, the management of ProjectShelve.com has the right to keep your money until you send a topic that is available on our website within 48 hours.

You cannot change topic after receiving material of the topic you ordered and paid for.

Ratings & Reviews

0.0

No Review Found.

Review


To Comment


Sold By

ProjectShelve

7891

Total Item

Reviews (29)

  • Anonymous

    1 week ago

    This is truly legit, thanks so much for not disappointing

  • Anonymous

    1 week ago

    I was so happy to helping me through my project topic thank you so much

  • Anonymous

    2 weeks ago

    Just got my material... thanks

  • Anonymous

    3 weeks ago

    Thank you for your reliability and swift service Order and delivery was within the blink of an eye.

  • Anonymous

    3 weeks ago

    It's actually good and it doesn't delay in sending. Thanks

  • Anonymous

    3 weeks ago

    I got the material without delay. The content too is okay

  • Anonymous

    1 month ago

    Thank you guys for the document, this will really go a long way for me. Kudos to project shelve👍

  • Anonymous

    1 month ago

    You guys have a great works here I m really glad to be one of your beneficiary hope for the best from you guys am pleased with the works and content writings it really good

  • Anonymous

    1 month ago

    Excellent user experience and project was delivered very quickly

  • Anonymous

    1 month ago

    The material is very good and worth the price being sold I really liked it 👍

  • Anonymous

    1 month ago

    Wow response was fast .. 👍 Thankyou

  • Anonymous

    1 month ago

    Trusted, faster and easy research platform.

  • TJ

    1 month ago

    great

  • Anonymous

    1 month ago

    My experience with projectselves. Com was a great one, i appreciate your prompt response and feedback. More grace

  • Anonymous

    1 month ago

    Sure plug ♥️♥️

  • Anonymous

    1 month ago

    Thanks I have received the documents Exactly what I ordered Fast and reliable

  • Anonymous

    1 month ago

    Wow this is amazing website with fast response and best projects topic I haven't seen before

  • Anonymous

    1 month ago

    Genuine site. I got all materials for my project swiftly immediately after my payment.

  • Anonymous

    1 month ago

    It agree, a useful piece

  • Anonymous

    2 months ago

    Good work and satisfactory

  • Anonymous

    2 months ago

    Good job

  • Anonymous

    2 months ago

    Fast response and reliable

  • Anonymous

    2 months ago

    Projects would've alot easier if everyone have an idea of excellence work going on here.

  • Anonymous

    2 months ago

    Very good 👍👍

  • Anonymous

    2 months ago

    Honestly, the material is top notch and precise. I love the work and I'll recommend project shelve anyday anytime

  • Anonymous

    2 months ago

    Well and quickly delivered

  • Anonymous

    2 months ago

    I am thoroughly impressed with Projectshelve.com! The project material was of outstanding quality, well-researched, and highly detailed. What amazed me most was their instant delivery to both my email and WhatsApp, ensuring I got what I needed immediately. Highly reliable and professional—I'll definitely recommend them to anyone seeking quality project materials!

  • Anonymous

    2 months ago

    Its amazing transacting with Projectshelve. They are sincere, got material delivered within few minutes in my email and whatsApp.

  • TJ

    4 months ago

    ProjectShelve is highly reliable. Got the project delivered instantly after payment. Quality of the work.also excellent. Thank you