Okorejior, F.A. and Oladeji, S.O. and Arowosafe, F.C. (2024) Socio-demographic Profiles of Customers' Food Preferences at Ecotourism Destinations in South Western, Nigeria. European Journal of Hospitality and Tourism Research, 12 (1). pp. 1-23. ISSN 2054-6424(Print), 2054-6432(Online)
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Abstract
The travel and tourism industry in the twentieth century has changed its eating patterns and meal preferences. Food to an extent is a reflection of social status and individual identification, hence, an explicit way of understanding customer's food consumption behaviour is to study their food preference. The provision of meals is one of the key determinants of meeting customers' expectations and satisfaction at destinations, hence, this study assessed the Socio-demographic profiles of customers' food preferences at ecotourism destinations in South Western, Nigeria. An exploratory research approach was conducted through the use of structured questionnaires for data gathering. The data were collected from a purposely selected population comprising both customers and staff of Ikogosi Warm Spring and Olumo Rock Resorts. The data were analyzed using both descriptive and inferential statistics. The Chi-Square results on meal preferences concerning age shows a significant influence of age on soup and starchy morsel, Assorted rice dishes, Yam and potato dishes, Beans and Beans products and Non-Alcoholic beverages, a significant association and influence was shown among genders for beans and beans products, customers income and education has no influence on their preference for alcoholic beverages and a significant relationship between food choices of customers and marital status was noticeable. The research findings reveal that customers' food preferences are shaped by Socio-demographic influences. This study concluded that the dimensions of customers' food preferences are majorly tilted towards Socio-demographic variables of age, gender, marital status, income and educational qualifications. It is recommended that customers' Socio-demographic characteristics should be a key indicator in food and beverage planning, preparation and marketing at ecotourism destinations.
| Item Type: | Article |
|---|---|
| Subjects: | H Social Sciences > H Social Sciences (General) |
| Depositing User: | Professor Mark T. Owen |
| Date Deposited: | 27 Dec 2023 20:34 |
| Last Modified: | 27 Dec 2023 20:34 |
| URI: | https://tudr.org/id/eprint/2500 |
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