CULTURAL INFLUENCE ON GUEST FOOD CHOICES IN HOTELS IN NAIVASHA SUB-COUNTY, NAKURU COUNTY, KENYA
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Date
2025-10
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Gretsa University
Abstract
This study examined the cultural factors involved that influence the preferred cuisine of
tourists at hotels within Naivasha, Kenya. The main objective was to evaluate the effect of
cultural background, dietary restrictions, culinary restrictions, and religious restrictions on
guest food choice. A descriptive study design was used, and the population of interest was
200 visitors from selected hotels in Naivasha. The sample size of the respondents was
determined through Yamane's formula as 133 respondents. Purposive selection was used in
choosing the hotels and the corresponding respondents, and simple random selection were
used for variety along the age, gender, and nationality variables. Structured questionnaires
were utilized for purposes of data collection and were statistically analyzed through
descriptive statistics and correlation analysis. The results indicated that culture, special
dietary requirements, culinary considerations, and religious affiliation were very significant
factors affecting the guests' choice of food. Correlation analysis indicated significant positive
correlations between the independent variables and the guest food selection (R-values were
between 0.818 and 0.867, p < 0.001). Cultural, health, mode of preparation, and religious
dietary considerations all determined the guest choices when eating within Naivasha hotels.
The research concludes that guest menu selections are principally influenced by culture and
individuality, and hotels need to positively align their menu selections with the varied
requirements. It suggests that Naivasha hotels diversify their menu selections by adding
locality, global dishes, health, and religious-compliant dishes. Besides, staff education and
guest feedback systems ought to be improved upon for elevated quality of service and
inclusivity.
Description
Research project