Prevailing Barriers And Benefits In Running A Food-Service Business As Perceived By Operators In Ilorin Metropolis
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Date
2020-01-20
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Researchjournali’s Journal of Hospitality Tourism
Abstract
Bearing in mind that the barriers to and benefits from food-service businesses from two different geographical locations vary, it is important for an average food-service business operator to have a detailed knowledge of his/her immediate business environment. To make new entrants, existing and stakeholders’ in the business of food-service aware of the barriers and benefits in the running of food-service business in Ilorin metropolis, this quantitative study developed a questionnaire through Delphi techniques and administer same thorough census sampling technique to 71 respondents. Findings show that difficulty in getting start-up capital, competition from other food-service outlets, drops in sales, incessant increase in the prices of raw food commodity, and government levies are the topmost barriers of running food-service businesses in the study area. On perceived benefits, getting loans from financial institutions/investors, a profit yielding venture, a source of employment for owners, business expansion/diversification, and creates wealth for owners’ and family. The respondents’ are similar in their responses despite variations in their demographic characteristics as the two null hypotheses formulated, and tested at 0.05 level of significance was retained. The study recommends that this study should be replicated in major cities across Nigeria and findings made public to the government for action.
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