1.1 Introduction
In this section, the Effect of Cultural Cuisine on Customer Preferences in Restaurants is discussed, with relevant and recent citations. As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the aim and objectives of the study. Others are significance of the study, scope of work, research hypothesis and questions, limitation of the study and definition of terms.
1.4 Aim and Objectives of the Study
The objective of this research is to investigate the effect of Cultural Cuisine on Customer Preferences in Restaurants. The specific objectives of this study include:
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