NYOKABI, MARY NDIRANGU2026-03-252026-03-252025-10https://ir.gretsauniversity.ac.ke/handle/123456789/295Research projectThis 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.