1.1 Introduction
Eating out in Eateries is becoming a part of lifestyle, while the popularity of eating out is increasing; the number of restaurants has been rising at an astounding speed. Eateries service providers are facing stiff competition to maintain in the business. To maintain competition, service providers must be able to satisfy their customers and limit errors in service delivery. According to Loureiro et al., (2008) many service delivery errors and problems can occur and that is not beneficial for the reputation of the organization. The problem with service failure is that it may lead to a destroyed relationship between the customer and the organization. Several factors have contributed to the growth of this restaurant industry (The Financial Express, 2018).
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, Limitations of the Study and Definition of technical terms.
1.2 Background of Study
Eateries services stated way back in the 18th century, food and snacks are served as to the taste of the client. It may be seen as a place in the military, factory, camp, school etc. where people may buy food, drinks, sweets etc to eat. As advancement has set in, more services are rendered aside the normal buying and selling of food in modern Eateries.
According to the Ministry of Health annual report, 75% of sicknesses admitted in hospital are results of unhealthy food (MOH 2007), majority of which are food serve in the Eateries all over the country. It suggests that eating from Eateries without basic health consideration is like signing your own death warrant.
Health often said is wealth, we should pay critical attention to the food we eatand the environmental condition under which we eat if only we want to create wealth. Nowadays, children are becoming far more overweight in suburban schools, and on a personally view the schools Eateries are a definite place to blame. If you look at an average school Eateries, there is no respect for the weight of the child or no help for providing the healthier option; it is all about making money to fund a business. Ways of making the Eateries healthier will be discussed and the worst offenders to Eateries obesity. Eateries are terrible; people line up with their money, walk in and buy whatever food they want.
There is no mother in their ear saying to purchase a healthier option; there is just a child who wants to walk in and purchase the best tasting and in most cases fattiest options. As a personal view, to reduce problems like obesity people who have the power to should try and bring in healthier options, and encourage kids to eat them. But unfortunately these options won't work because as much as people want to get rid of the obesity in children you have to think of the people who work at the Eateries, as it is their job. A more productive way of improving Eateries is having both options to healthy and the bad but making the healthy items appeals more to people. Or from a different approach you can have the unhealthy food but make it smaller in amounts, so you will be having less unhealthy foods, and then the students will be reduced to no choice but buy healthy food or accept their own home made meals, where the parents can control the healthiness of their children.
Therefore, in Auchi, Edo State where the research was carried out, the activities that was conducted is to know the Factors Influencing Relocation of Eateries.
1.3 Statement of Problems
Investigation revealed that many Nigerian students one way or the other eat food from a Eateries and food cooked in their home as well. In the tertiary institution, Eateries services serve food ranging from breakfast to supper to snacks, special meals are also served to customers. Nigerian like most developing countries; is struggling with the means to provide a comprehensive solutions to bad health as a result of bad eating conditions. The current system of ensuring sanitation in the food served in the Eateries, restaurant, chop bars, etc. has proven woefully inadequate for the objectives circumspect.
Places where better food in the Nigerian context are served in a hygienic condition are very expensive to customers, hence majority of students, lecturers and non-lecturers in the universities, polytechnics and colleges are unable to afford. In this regard eating food cook by oneself has proven to be more beneficial in taste, cost, health, preferences, etc.
Consequently many students in the colleges, polytechnics and universities preferred preparing their own food. These have being easy due to the increasing supply of gas cylinders and burners. These gadgets are fast and convenient in the cooking and quite affordable. Many Eateries are subsequently getting out of business because they lack modern facilities; there is no better furniture, sometimes food is served in the open air with flies all around. As the existing once are weeping for customers, others all about joining the search for customers. This in one way has drastically changed the Eateries service. In spite of this some customers complain bitterly of being served left over meal on regular basis.
The government through the school feeding programme is advocating on serving better meal to children for massive nourishment but, this programme covered only primary education which is even a pilot project. However the senior high school boarding house students repeatedly complain of rotten meal. Whiles lecturers and non-lecturers (believed to have money) drive extensively to far distant to enjoy good meals from expensive and luxurious Eateries; the less privilege who were believed to be student tends to eat anything money can buy. These has be deviled the Eateries service in all institution; the basic even to the tertiary institutions.
1.4 Aim and Objectives of Study
The aim of the study is to investigate the Factors Influencing Relocation of Eateries in Auchi, Edo State. In achieving this aim, the following specific objectives were laid out as follows:
- To investigate the factors that instigating the relocation of eateries in Auchi, Edo State
- To find out whether the relocation of eateries affects the level customers’ patronage in Auchi, Edo State
- To determine whether there is any significant differences in the factors which influence the people living at Auchi to eat from the relocated eateries.
1.5 Research Questions
The study came up with research questions so as to be able to ascertain the above stated objectives. The specific research questions for the study are stated below as follows:
- Does relocation of eateries affect the level customers' patronage in Auchi, Edo State?
- Are there any significant differences in the factors which influence the people living at Auchi to eat from the relocated eateries?
- What are the factors that instigating the relocation of eateries in Auchi, Edo State?
1.6 Research Hypothesis
In order to pursue the objective of this study, the following generalized statements have been designed to guide and aids in obtaining the result for the experiment to be conducted. For this work, the null hypothesis will be represented with H0 while the alternative hypothesis will be represented with hypothesis H1.
Hypothesis One
- H0: There are no significant differences in the factors which influence the people living at Auchi to eat from the relocated eateries
- H1: There are significant differences in the factors which influence the people living at Auchi to eat from the relocated eateries
Hypothesis Two
- H0: There are no significant factors that instigating the relocation of eateries in Auchi, Edo State
- H1: There are significant factors that instigating the relocation of eateries in Auchi, Edo State
1.7 Significance of Study
The study will bring us a fore insight into the importance of a hygienic condition and the best food to be served. The research will bring to light the socio-economic benefits of better feeding. The researches will additionally increased knowledge in both condition of service and the type of food to be served.
Furthermore the study will be useful to groups or organizations currently working in Nigeria and other developing countries in developing national policies on the evaluation and regulation of the food hygiene and proper eating habits in promoting safe, effective and affordable product to all citizens.
Finally the research seeks to educate and give possible suggestions to the people on food and other health related issues.
1.8 Scope of Study
The scope of the research is focused on the Factors Influencing Relocation of Eateries in Auchi, Edo State.
1.9 Limitations of the Study
During the course of this study, many things militated against its completion, some of which are:
- Time Constraint: The time frame given to accomplish this project was very short due to school academic calendar and it was carried out under pressure which made the researcher not to implement some necessary features.
- Research material: availability of research material is a major setback to the scope of the study.
- Frequent power failure: This made the researcher append more money on fuel to ensure sustainable power.
- Financial Constraint: Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection (internet, questionnaire and interview).
1.10 Definition of Terms
Eateries: Eateries may be seen as a place in the military, factory, camp, school etc. where people may buy food, drinks, sweets etc to eat. As advancement has set in, more services are rendered aside the normal buying and selling of food in modern Eateries.
Food: Food is anything liquid or solid which when eaten provide the body the ability to function properly, the food choice may be due to the taste, satisfaction, and other factors.
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