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Permanent URI for this collectionhttps://repository.ui.edu.ng/handle/123456789/599
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Item 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.Item Effects of seasoning on the chemical composition and sensory qualities of roasted pork meat(2012) Ologbon, K. T.; Yangomodou, O. D.; Apata, O. C.; Okhiria, A. O.The effect of seasoning on the chemical composition and sensory quality of Wasted pork meat was carried out in this study. Carcass of a slaughtered pig and other seasoning materials (Maggi Crayfish, Knorr Chicken, Ajinomoto, and Suppy Maggi) were purchased from Ayetoro market to conduct this nutritional test. Parameters determined under the proximate analysis were moisture Content, crude protein, ether extract (fat), crude fibre, ash, carbohydrate, and mineral (calcium, iron, phosphorous, potassium and sodium ions) using the routine procedures of digestion, distillation and titration. For the sensory quality determination, the spiced meat samples were given to fifteen (15) untrained panelists to test the samples for colour, aroma, taste texture overall acceptability using 9point hedonic scale. There was significant, difference in the mean value of the carbohydrate content. (%) for the six seasoned park samples at the 1% level of confidence (F-value - 29.533). The test of homogeneity of variance showed a significant difference in the equality of variance for carbohydrate content (%) for the six seasoned pork samples at the 1% level of confidence with a Levene Statistics (LS) value of 9.071. With respect to the physical qualities of the meat products (colour and texture), meat sample treated with Maggi crayfish + Pepper rated highest (5.60 and 7.73 respectively) and for the taste qualities (aroma and taste), meat sample treated with Suppy Maggi + Pepper scored 9.73. For overall acceptability, meal sample, treated with Knorr Chicken + Pepper was rated highest (7.33). It was recommended that treatment of pork meal with Maggi crayfish and Pepper should be encouraged to improve the physical qualities of the pork meat products (especially colour and texture) in the diets of men.