Food Preferences Of Customers Of Food Service Establishments In Ho, Ghana

  • Gifty Akpene Nti Ho Technical University, Ghana. Department of Hospitality and Tourism Management
  • Mawufemor Abla Kugbonu Ho Technical University, Ghana. Department of Hospitality and Tourism Management

Abstract

Eating outside the home has become more common these days, however customers are selective in their choice of food. The purpose of this paper is to assess the food preference of customers of food service establishments in Ho. The study was descriptive and systematic sampling method was used to gather data from 384 customers of selected food service establishment in Ho using questionnaire. A chi-square test revealed significant relationships between customers’ socio-demographic characteristics such as educational level, marital status, ethnicity, occupation, monthly income and their preference of food. The study revealed that Banku with okro soup, Banku with grilled tilapia, Fufu with soup, French fries with grilled chicken were the most the preferred foods purchased in food service establishment in Ho. The study found that people prefer to purchase foods (banku wth okro soup, banku with grilled tilapia and fufu with light soup) which demand strength, effort and more time to prepare in order to avoid the stress associated with preparing those meals.


Keywords: Food; Preferences; Customers; Food Service Establishment; Ho

Published
Dec 27, 2017
How to Cite
NTI, Gifty Akpene; KUGBONU, Mawufemor Abla. Food Preferences Of Customers Of Food Service Establishments In Ho, Ghana. International Journal of Technology and Management Research, [S.l.], v. 2, n. 3, p. 42-48, dec. 2017. ISSN 2026-6480. Available at: <http://journal.ktu.edu.gh/index.php/ijtmr/article/view/121>. Date accessed: 19 jan. 2018.