CHAPTER ONE
INTRODUCTION
1.1 BACKGROUND TO THE STUDY
Food is one of the principal factors items that have Recently, tourism industry not only has been one of the firs place, every tourist as an organism is in need of the rapidly growing fields of the world economy, but also eating and drinking. This requirement holds true for all they has brought about economy development for diverse tourism destinations and situations in the world. States and regions. The predictions made for the issue Moreover, food impresses other aspects such as travel indicate its noticeable growth in coming years which agencies' culinary program, the final price of hotels, would entail the increase of jobs pertaining to this culture assimilation and many other components. Industry. This rise requires serious attention to One of the main implicit factors that tourists consider programming in the industry.in choosing the destination is food. As Lacy and Different authors have found tourism programming as Douglass mentioned "every tourist is a voyeuring preliminary to development of successful tourism Disparate tourists destinations all over Recently, the investigation of food, eating and the world has proven that a proper programming could culinary condition has been considered as a vast field of reduce negative effects and improve and preserve tourism study in the sub fields of sociology and anthropology market in that area or state. Although it is taken for granted that food and suggested as a sine qua non of tourism-oriented economy other food-related factors are indispensable components development success
1.2. STATEMENT OF PROBLEM:
Owing to the sudden but expected boom in the tourism and hospitality industry worldwide, every country is on the lookout on how to improve their tourism and hospitality industry so as to achieve their desired aim.
In Nigeria, over the years the tourism and hospitality industry have been experiencing a lot of setbacks which ranges from inadequate food supply problems to accommodation and security. This research work therefore seeks to explore the impact of inadequate food supply on the tourism and hospitality industry.
1.3. OBJECTIVES OF THE STUDY:
The following forms the objectives of the study; 1. To investigate the challenges facing adequate food supply the tourism and hospitality industry in Imo state.
2. To investigate also the causes of inadequate food supply found in the sector 3. To suggest a possible means of minimizing inadequate food supply faced by this sector
1.4. SIGNIFICANCE OF THE STUDY
It is the expectations of the researcher that at the end of this research work, the researcher will have been able to establish the various challenges of inadequate food supply in the hospitality industry in Nigeria and devise possible means of solving or overcoming these challenges. 1.5. RESEARCH QUESTION:
The following forms the research questions of the study 1. What are the challenges facing adequate food supply the tourism and hospitality industry in Nigeria?
2. What are the causes of inadequate food supplyin the tourism and hospitality sector in the sector? 3. What are the possible means of minimizing inadequate food supply faced by this sector?
1.6. RESEARCH HYPOTHESIS:
The following forms the research hypothesis of the study; HO: There is no impact of inadequate food supply in the tourism and hospitality industry HI: There is a significant impact of inadequate food supply in the tourism and hospitality industry
1.7. SCOPE OF THE STUDY
The project work is structured in such a way that the chapter one presents the general introduction, the background and other research rudiments necessary for the research. Chapter two presents the review of literature of the work. Here, the previous researches conducted by other researchers are reviewed by the researcher as well as a general and comprehensive review of the topic under research. Chapter three dealt with the research methodology where details of the method used for the information and material gathering was sited. Chapter four presents the result generated by the distributed questionnaires in chapter three and chapter five which is the last chapter presents the summary, conclusion and recommendation of the research work.
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