Perceived Factors Affecting Consumption of Indigenous Foodsin Selected Hotels in Nakuru County, Kenya

Authors

  • Dorothy Rotich Moi University, School of Tourism, Hospitality and Events Management Author https://orcid.org/0000-0001-5838-5933
  • Elizabeth Munene Moi University, School of Tourism, Hospitality and Events Management Author
  • Millicent Tirop Moi University, School of Tourism, Hospitality and Events Management Author

Keywords:

consumption, hospitality, indigenous Foods, nakuru, kenyan

Abstract

The main objective of this study was to investigate the perceived factors affecting consumption of Kenyan indigenous foods in Nakuru County. The study was carried using descriptive survey design. The sample size was 140. Purposive sampling was used to select the hotels while stratified random sampling was used to select respondents. Questionnaires were used to collect primary data, while secondary data was obtained from journals, books and hotel records. Descriptive and inferential statistics were used to analyze data. From the results it was established that the frequency of eating Kenya indigenous food varied between the different age brackets (X 2 = 22.037, df=4, P=0.000). It was also noted that there exists a positive relationship between consumption of indigenous food and sensory characteristics of the food.

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Published

2013-06-20

Issue

Vol. 1 No. 1 (2013)

Section

Articles

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