AN EXAMINATION OF CHEFS’ STRATEGIES IN FOOD PORTIONING AND ITS EFFECTS ON CUSTOMER RETENTION

dc.contributor.authorELLEN ADJEIWAAH ADAMS
dc.contributor.author7201180045
dc.date.accessioned2023-12-05T15:55:55Z
dc.date.available2023-12-05T15:55:55Z
dc.date.issued2023-03
dc.description.abstractAs the world is becoming more conscious about lifestyle, food, nutrition, exercising and overall healthy living is the new global trend, necessity has brought food portioning in terms of size and nutrition and has made it a part of the new global trend. Therefore, food portioning strategies plays a pivotal role in this trend and how that affects customer retention was a question that was left unanswered. Hence, the study sought to examine the strategies adopted by chefs in food portioning and its effect on customer retention using selected restaurants as case study. The researcher adopted a descriptive and case study design synced with quantitative techniques and purposively sampled chefs and kitchen staff of the selected restaurants and used convenience sampling method to sample one hundred (100) customers of the selected restaurants to whom questionnaires were administered. Out of the sample size, forty-two chefs and kitchen staff as well as eighty-one (81) customers filled and returned the questionnaires and their responses was collated, presented in tables and charts and discussed with the support of existing literature to provide to draw conclusions on the study objectives. The findings revealed that chef‘s adopted strategies such as using small dinnerware, nutrition label, texture and contrasting colors and the right plate as food portioning strategies for food portioning. With a commendable customer retention level at the selected restaurants, it was discovered that, chefs‘ strategies used in food portioning had a significant effect on customer retention. It was recommended that, food portioning strategies can be used by management a yardstick to retain customers since 86.5% of variability in customer retention was as a result of food portioning strategies with an overall correlation of .948 between the two variables.
dc.identifier.urihttps://ir.aamusted.edu.gh/handle/123456789/1180
dc.language.isoen
dc.titleAN EXAMINATION OF CHEFS’ STRATEGIES IN FOOD PORTIONING AND ITS EFFECTS ON CUSTOMER RETENTION
dc.typeThesis
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