Browsing by Author "Abimbola, A. F."

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Acceptability of selected indigenous snacks by tourists in tourist centres in South Western, Nigeria
(Home Economics Professional Association of Nigeria (HEPAN), 2018-03) Apata, O. C.; Abimbola, A. F.; Oyewole, M. F.
Indigenous snacks are powerful tool in promising great memories for tourists. Tourists hardly patronise them due to packaging. Attractive packaging could boost patronage of IS by tourists. Acceptability of indigenous snacks by tourists in Southwestern . Nigeria was conducted. The study was carried in southwestern states Nigeria, with peculiarity of selected IS. (Kokoro, Dodo Ikire, Akara Ogbomoso and Aadun) to the source of origin. Two tourists' centers frequently visited were purposively selected in each sampled state. Twenty tourists in each of the tourist centers were randomly selected given a sample size of 180 respondents. Tourists' age were 24.3±5.01 years. About half tourists were male (51.3%) and female (54.4%), had tertiary education (71.9%) and were single (51.3%) Most of the tourists (74.9%) earned less than?100,000.00±1,232.13per month. Majority (93.1%) of tourists had high knowledge of1$ and more than half (63.1%) had favourable attitudes to IS. Among tourists, Aadun had highest flavour (61.3%), taste (45.6%) and overall acceptability (68.8%>), while Akara Ogbomoso had the least flavour (41.3%), taste(22.5%>) and overall acceptability (49.4%). Tourists' attitude to IS was significantly higher in Oyo (107.18A9.0l), than Ogun (104.33±15.15), Osun (106.10±l5.20) and Ekiti (96.25±4.20). In order of magnitude of level of acceptability of IS, Ekiti (106.50±5.57) was highest compared to Osun (102.50±12.30), Oyo (92.85±15.67) and Ogun (85.80±l5.37). Age and educational level significantly influenced acceptability of IS by tourists, Knowledge (a = 0,184) attitude (a=0.06) and perception (a = -0.304) contributed significantly to acceptability of IS by tourists. Tourists’ acceptability level of repackaged indigenous snacks was high in Southwestern Nigeria. Determinants of tourists' acceptability of repackaged indigenous snacks were knowledge, attitude and perception.
Assessment of consumers acceptability and its socio-economic effect on their patronage at U&I fast food in the University of Ibadan, Oyo State, Nigeria
(2016-10) Apata, O. C.; Ayodele, I. A.; Abimbola, A. F.
This study assessed the food acceptability at the U&I Fast Food in the University of Ibadan and the socio-economic effect of fast food at the selected centre (U&l fast food) University of Ibadan, The result showed that consumers who are under 20 years of age constitutes the major age group with 43.1% and those in age bracket 31-40 constitutes the major age group with 40% for staff at the fast food, 65% of the consumers wire females while 35% were males. Also, a higher percentage earn between 51000 - 90000 Naira and 100000 - 500000 Naira for staff and consumers respectively. The level of education of most of the consumers was tertiary education and those of ' the staff were secondary education at 86% and 45% respectively. They represented45% of staff and 98% of students. The higher percentage of students could be associated.to the closeness to, Hall of Residence. The study showed that consumers were highly aware of food at the fast food, joint at 87%. This study showed that consumers patronize the fast food joint because of one of - these factors: clean environment, taste, cheapness, appealing, quality, flavour and also because of their texture, hygienic practices and preparation.
Assessment of service quality and restaurant attributes on customer satisfaction among restaurant users in Ibadan metropolis
(2017) Apata, O. C.; Abimbola, A. F.; Oluyisola, O. O.
Service quality is fundamental components which produce higher level of customer satisfaction, which in turn leads to increased repurchase intention. A significant amount of literature has emerged, which has increased our understanding of the difficulties associated with delivering service quality, however need for service managers with the tools they need to put quality control into action is important. In this study, perception of service quality and restaurant attributes and its impact on customer satisfaction were assessed among traditional restaurant users in Ibadan metropolis. A multistage sampling procedure was used to sample 126 respondents from four (4) Local Government Areas in Ibadan metropolis. Questionnaire was administered to collect data on respondents' socio-economic characteristics, perceived service quality of restaurants and satisfaction on restaurants. Data were analyses using descriptive (frequencies, percentages, means and ranks) and inferential (Chi-square, Pearson's Product Moment Correlation and Linear regression) sat p=0,05. Mean age of respondents was 29.11 years with majority being single (69.8%), male (58.7%), Yoruba (81.7%), students (33.3%), with mean income of N91186.51 and majority (94.4%) having tertiary education as their highest form of education. Perceived service quality was high. Overall satisfaction on restaurants was high 58.7%. Respondents ethnicity (X2-7.905), occupation (X2=12.750), age (r=0.295), income (r=0.226) were significantly related to customer satisfaction in restaurants. Also, perceived service quality (r=0.624) was significantly related to customer satisfaction in restaurants.
Enterprise characteristics of selected hotels for indigenous snacks acceptability in South-West, Nigeria
(Home Economics Research Association of Nigeria, 2018-12) Apata, O. C.; Abimbola, A. F.; Ajayi, O. O.; Meludu, N. T.; Ayodele, I. A.
The study assessed the enterprise characteristics of various tourists' centers across the selected states in Southwest Nigeria. It was conducted in selected hotels and tourists centers in southwest Nigeria. Twenty caterers were 1 randomly selected in each hotel and tourist centers. Data were collected using questionnaire and analyzed using frequencies and percentages. The findings of the study show that indigenous snacks were offered in lower proportion to continental snacks in hotels across the states in south-west Nigeria, these snacks are prepared and packaged hygienically and also theses hotels have adequate recreational facilities. The study recommended that workshops and seminars should be organized on promotion of indigenous snacks into hotels and tourists centers.
Service quality and customer loyalty in hotels within Ibadan metropolis, Oyo State
(2019) Apata, O. C.; Afolabi, T. D.; Ajayi, O. O.; Abimbola, A. F.; Adebayo, I. N.; Okhiria, A. O.
The study assessed the effect of service quality on customers’ loyalty in hotels within Ibadan metropolis. Random and convenience sampling was used to sample 192 respondents from thirteen hotels in four local government areas within Ibadan metropolis. Data were analyzed using descriptive and inferential statistics. The findings revealed that there was an overall statistically significant correlation between service quality and overall loyalty (r = 0.439, p<0.01), word of mouth (r = 0.427, p< 0.01) and repeat patronage (r= 0.443, p< 0.01), there was no significant relationship between service quality and price insensitivity (r = 0.439, p>0.01). Overall expectation towards tangibility was at the agree level (4.18) while perception was ranked at the strongly agree level (4.24 )and (4.22), overall expectation towards reliability is at the agree level (4.06) and responsiveness was at the agree level (4.17), perception of responsiveness dimension was at the strongly agree level (4.26), overall expectation towards assurance was at the agree level (4.12), perception of assurance dimension was ranked at the agree level (4.19) and empathy dimension was ranked at the strongly agree level (4.29), while overall expectation towards empathy was at the agree level (4.27). There was significant relationship between service quality and customer loyalty.