Influence of dietary habits and service quality on nutritional satisfaction in urban Ibadan’s hospitality sector

Abstract

This study investigates the influence of dietary habits and service quality on nutritional satisfaction in urban Ibadan's hospitality sector. A cross-sectional survey design was employed, with data collected from 384 respondents across five urban Local Government Areas in Ibadan. The study revealed high satisfaction levels with food flavor (65%) and portion size (55%), but identified concerns regarding special diet options (55% unsatisfied) and service speed during peak hours (45% unsatisfied). Chi-square analysis showed significant associations between customer satisfaction and nutritional value, service speed, cleanliness, and affordability (p < 0.05). Regression analysis indicated that frequency of use, nutritional value; service speed, cleanliness, and affordability significantly predict overall satisfaction (p < 0.01). While hospitality services positively impact family well-being, affordability remains a significant barrier. The findings underscore the need for hospitality providers to improve nutritional offerings, enhance service efficiency, and balance quality with affordability to meet the diverse dietary needs of urban residents and promote better public health outcomes.