The Impact of Inadequate Food Supply on the Tourism and Hospitality Industry
Chapter One
Objectives of the Study
The main objective of this study is to investigate the impact of inadequate food supply on the tourism and hospitality industry in Nigeria. The specific objectives and are:
- To establish the prevalence of inadequate food supply on the tourism and hospitality industry in Nigeria
- To identify the reasons for inadequate food supply on the tourism and hospitality industry in Nigeria.
- To investigate the efforts of the government in ensuring adequate food supply on the tourism and hospitality industry in Nigeria.
CHAPTER 2
LITERATURE REVIEW
Introduction
This chapter reviewed literature related to studies on food supply and hygienic practices.
Background of Hospitality and Food-Service Industry
According to Dittmer (2000), the term hospitality was derived from the Latin word Hospice, meaning to receive a guest. O‟Gorman (2007) argued that hospitality principally focused on a host who received, welcomed and catered for the needs of the guest who was temporarily away from home. Such needs included food and shelter, among others. Development of hospitality depended on increase of population, economic growth of cities and good transport systems. Development of transport systems for instance, allowed movement of people from one place to another and consequently enhanced interactions, which led to the development of motels, inns and hotels. The hotels later developed into more spacious chains with cuisines designed to meet the customers‟ needs (O‟Gorman, 2007). The trend prompted the construction of hotels near airports to provide hotels and conference facilities. The inventions of the modern technology in the 1990s made an impact on the hospitality industry leading to expansion of hotels to cater for more enlightened customers. This created need for trained personnel and soon new techniques and methods of service delivery were devised (Levy, 2009).
Kenya is known to have experienced remarkable advancements in the hotel industry. Today, hospitality industry is one of the largest foreign exchange earners, with the industry having contributed to approximately 10% of the gross domestic product (GDP). Despite this significant contribution, the industry was recorded as having faced many challenges in satisfying the diverse nature of the hospitality and tourism industry. To overcome this challenge, the hospitality industry in Kenya was required to engage professionals with the required competence to address the problem, and this could only be achieved through appropriate context – based, need-driven training and education. It is upon this backdrop that TVET and hospitality-training colleges were established.
Training on Food Safety and Hygiene Practices
WHO (2007) identified the training of food handlers as one of the most indispensable interventions in the prevention of food-borne diseases. McLauchlin and Little (2007) defined food hygiene education as the „process of acquiring knowledge and training for the prevention and control of food-borne disease.‟ Education and training was believed to get the trainee informed to be able to perform given tasks effectively and with understanding. In Kenya this responsibility was given to the Ministry of Higher Education, Science and Technology (MOEST). The Ministry of Education, Science and Technology (2012) articulated the primary task of higher education as being to cultivate high level innovative talent and standards that embraced proper food safety and hygienic practices. It added that in hospitality training, food safety was a priority foundation unit that was important in imparting knowledge and skills in food handling behaviour. As Knowles (2002) explained, the recipients of training were expected to have a higher level of understanding at the end of the training.
Food and beverage production service and food hygiene were considered as public health professional basic course. In fact, appropriate food hygiene training and enactment of safe food handling practices learnt during training were critical elements in the control of food-borne illnesses. Toh and Birchenough (2000) observed that there was a strong correlation between knowledge and positive food handling practices. This report reinforced the importance of conducting a preliminary assessment of training needs and evaluating the effectiveness of the training as suggested by Rennie (1999). Rennie (1999) further reiterated that knowledge gained was intended to bring about behaviour change and as such, the learners had to be motivated. Besides, the correct environment had to be created so that the trainees could apply the relevant skills to the work experience that had to be rewarded with certificates which was relevant of the training. Rennie (1999) came up with an illustration as shown below.
CHAPTER THREE
RESEARCH METHODOLOGY
INTRODUCTION
In this chapter, we described the research procedure for this study. A research methodology is a research process adopted or employed to systematically and scientifically present the results of a study to the research audience viz. a vis, the study beneficiaries.
RESEARCH DESIGN
Research designs are perceived to be an overall strategy adopted by the researcher whereby different components of the study are integrated in a logical manner to effectively address a research problem. In this study, the researcher employed the survey research design. This is due to the nature of the study whereby the opinion and views of people are sampled. According to Singleton & Straits, (2009), Survey research can use quantitative research strategies (e.g., using questionnaires with numerically rated items), qualitative research strategies (e.g., using open-ended questions), or both strategies (i.e., mixed methods). As it is often used to describe and explore human behaviour, surveys are therefore frequently used in social and psychological research.
POPULATION OF THE STUDY
According to Udoyen (2019), a study population is a group of elements or individuals as the case may be, who share similar characteristics. These similar features can include location, gender, age, sex or specific interest. The emphasis on study population is that it constitute of individuals or elements that are homogeneous in description.
This study was carried out to examine the impact of inadequate food supply on the tourism and hospitality industry. Selected hopitality firms in abuja forms the population of the study.
CHAPTER FOUR
DATA PRESENTATION AND ANALYSIS
This chapter presents the analysis of data derived through the questionnaire and key informant interview administered on the respondents in the study area. The analysis and interpretation were derived from the findings of the study. The data analysis depicts the simple frequency and percentage of the respondents as well as interpretation of the information gathered. A total of Ninty-five (95) questionnaires were administered to respondents of which 80 were returned. The analysis of this study is based on the number returned.
CHAPTER FIVE
CONCLUSION AND RECOMMENDATION
CONCLUSION
In this study, our focus was to carryout a critical analysis on the impact of inadequate food supply on the tourism and hospitality industry. The study specifically was aimed at ascertaining the inadequate food supply on the tourism and hospitality industry. This study reviewed and anchored its framework on conversational theory.
The study adopted the survey research design and randomly enrolled participants in the study. A total of 80 responses were validated from the enrolled participants where all respondent are active workers in tourism and hospitality industry located in Abuja, Nigeria.
The findings shows that there are more males than females among the respondent in the organization selected for the study.
It shows that 55 (68.8%) respondents are married, 20 (25%) are single while 5 (6.2%) of the respondents are divorced. it also shows that that 14 (18.9%) of the respondents fell within the age limit of 12-30 years, 12 (14.2%) where within the age range of 31-40 years, 30 (35.5%) fell within the age of 41-50, 14 (19.2%) fell within the age range of 51-60 while 10 (12.2%) where within the age range of 61 years and above. it shows that majority of about 68 representing 85% of the respondents are Christian. 10 or (12.5%) of the respondents are Islam, while 2 of the respondents representing 2.5% are traditional religion
The result shows that the tourism and hospitality industry occasionally run out of food supply, the study also proves that this happens very often.
Result shows that the reasons for inadequate food supply on the tourism and hospitality industry in Nigeria includes:
- A sudden surge in demand for food in the tourism and hospitality industry
- Unreliable food supply in the tourism and hospitality industry
- Sudden and unexpected increase in the cost of food commodities
- Poor storage and portion control of foodstuffs
Lastly, the study found that the government makes the following efforts in ensuring adequate food supply on the tourism and hospitality industry in Nigeria:
- Provision of infrastructures
- conducting inspections and ensuring standards are met
- strong enforcement program to deal with those who don’t meet these standards
- provision of third party certification for imported food
RECOMMENDATION
Based on the responses obtained, the researcher proffers the following recommendations:
Food security can, however, still be restored in the country but some factors are still militating against the restoration such as insufficient production, gender inequality, inefficient policies and corruption, conflicts and civil insecurity, climate change and natural disasters, low technology for processing and storage amongst others. To surmount this challenges, the government must go back to the drawing board to provide enabling environment through promoting decent employment in the agricultural sector and non-farm sectors as well as providing credit facilities to serve as platform for the most vulnerable to cope with the economic realities particularly in the rural areas. While social networking and cooperation among small holder farmers will give them a voice, the government needs to provide basic infrastructures such as access road and electricity and make education more accessible to build farmers capacity. Oil spillage and other industrial effluents constitute a major source of pollution of soil and water and other components of the environment, thereby reducing agricultural productivity. There is the need for government to develop a robust monitoring mechanism to control indiscriminate discharge of effluent. Lastly, modern science and technologies must be adopted to improve food storage.
References
- FAO (1996) Rome Declaration on World Food Security and World Food Summit Plan of Action. http://www.fao.org/docrep/003/w3613e/w3613e00.HTM
- FAO (2015) The State of Food Insecurity in the World 2015. Meeting the 2015 International Hunger Targets: Taking Stock of Uneven Progress, FAO in Conjunction with IFAD and WFP, Rome.
- Ogbonna, J.C., Nomura, N. and Aoyagi, H. (2013) Bioenergy Production and Food Security in Africa. Academic Journals, 12, 7147-7157.
- FAO, WFP, IFAD (2012) The State of Food Insecurity in the World 2012. Economic Growth Is Necessary But Not Sufficient to Accelerate Reduction of Hunger and Malnutrition. FAO, Rome.
- Akerele, D., Momoh, S., Aromolaran, A.B., Oguntona, C.R.B. and Shittu, A.M. (2013) Food Insecurity and Coping Strategies in South-West Nigeria. Springer Science + Business Media Dordrecht and International Society for Plant Pathology, 407-414.
- Behnassi, M., Pollmann, O. and Kissinger, G. (2013) Sustainable Food Security in the Era of Local and Global Environmental Change. Springer Dordrecht Heidelberg, New York. https://doi.org/10.1007/978-94-007-6719-5