Appraisal of Consumers Restaurant Food Quality in Obio/Akpor Local Government Area of Rivers State, Nigeria
- June 1, 2021
- Posted by: rsispostadmin
- Categories: Food Science and Technology, IJRSI
International Journal of Research and Scientific Innovation (IJRSI) | Volume VIII, Issue IV, April 2021 | ISSN 2321–2705
Ogbumgbada, E.C.W. & Poronakie, N.B. PhD.
Department of Geography and Environmental Studies, Ignatius Ajuru University of Education, Rumuolumeni Port Harcourt, Rivers State, Nigeria.
ABSTRACT
This study aimed at the appraisal of consumers’ restaurant food quality in Obio/Akpor Local Government Area of Rivers State with a view to unraveling the reasons behind poor quality and standard of service in the study area through the various opinions of respondents and recommending sustainable strategies to improve the standard. Random social survey and quasi experimental research design were adopted and the opinion on quality and standard of foods from 400 adult respondents were sampled through well-structured questionnaire and oral interviews. Statistical application of simple percentages proved that there is a significant level of poor health standard occasioned by poor food handling practices by the operators of restaurants. It concluded that unhygienic practices such as the use of unsafe water; unhealthy food exposure and underage service personnel predispose restaurants food to contamination. Recommendations include registration of all public food outlets with government authorities; regular inspection and enforcement of food regulations so as to ensure that all restaurants operate at a healthy environment with portable water supply and proper waste disposal system; Sensitization and public enlightenment campaign by relevant government bodies to leave the public with healthy choices; and education and training of restaurant operators on good hygiene practices.
Keywords: Restaurant food, contamination, unsafe handling, food hygiene, food quality.
1.0INTRODUCTION
The world food consumption patterns have dramatically changed across the world in recent times. This common consumption pattern that is mostly shared by developing countries is the increasing expenditure on different types of fast food and quick restaurant outlets within our immediate surroundings/environment.
The word restaurant first meant “a cup of soup” before the modern day notion of a restaurant existed in Western Europe (Kiefer, 2002).
