EVALUATION THE ROLE OF UTILIZING LOCAL DELICACIES IN THE HOSPITALITY INDUSTRY IN UYO METROPOLIS OF AKWA- IBOM STATE, NIGERIA BY ENEMUO, O.B & MANDU, E. DEPARTMENT OF HOTEL MANAGEMENT AND TOURISM MICHAEL OKPARA UNIVERSITY OF AGRICULTURE UMUDIKE, ABIA STATE NIGERIA enemuo.ogechi@yahoo.com 08037498701 ABSTRACT The study valuated the role of utilizing local delicacy in the hospitality establishments in Uyo metropolis of Akwa-Ibom state. Three research questions and one hypothesis guided the study. The population for the study consists of 55 registered hospitality establishments in Uyo metropolis of Akwa Ibom state. Sample for the study consist of 22 hospitality establishments in Uyo metropolis of Akwa Ibom state. Data were analyzed using percentages and chi- square. The finding of the study include the following: the people of Uyo in Akwa Ibom state have numerous local delicacies. There are some hospitality establishments that serve the local delicacies in their establishments. The serving of the local delicacies the establishments help in high patronage received by the establishments. Based on the findings it was recommended that local that the local delicacies should be introduced in all the food service establishments in Uyo metropolis since the local delicacies are rich in dietary fiber and other nutrients that are essential for healthy living. Keywords : Utilization,local,delicacy,hospitality,industry. INTRODUCTION There is a close relationship among food, culture, and hospitality industry. Food is a very crucial element and one of the constituent that makes up the products and services offered in the hospitality industry. Food according to Sizer & Whitney (2003), is medically any substance that the body can take in and assimilate that will enable it to stay alive and to grow: the carrier of nourishment and in the social sense a limited number of these substances defined as acceptable by each culture. The wikipedia (2006) sees food as any substance eaten or drunk to provide nutrition for the body or for pleasure, but from the provision of nutrition and for pleasure in the above statement, Howard (2006) sees food as a means to living and needed for replacement of wanted materials in the body. Culture being the people’s way of life has influenced the type of food a society or community eats. As rightly put by Roshan (2008), culture includes but not limited to interactions: the social aspect of human contact, including the give and take of socialization, negotiation, protocol and convention. This definition explains the role of culture in the social interaction of a given society which includes the food preference of the society. Hospitality is the act of offering refreshment, entertainment, and accommodation by a person or set of people or an establishment to another person or person for the sake of achieving maximum comfort Onyenaho (2009). Hospitality industry according to Ceserani and Kinton (2007), is seen as the youngest and fastest growing industry in recent times. The use of food in the hospitality industry is somehow influenced by a number of cultural factors because of the great variety around the world. These cultures according to Turner, Ross, & Insel (2007) are learnt behavior which can consequently be modified through education, experience, social and political trends which help define their value, preferences and practices, making food to be seen from the culinary perspective as having a great influence and effect on the way of life of people as well as any given economy. In Nigeria, though the hospitality seem to be thriving, most Nigerian delicacies are not given the much needed consideration when it comes to commercializing these products. Apart from few staples of Nigerian delicacies found in few restaurants and eateries, majority of meals served are mostly foods from foreign counties. Nigerian delicacies are proven to be efficacious and medicinal as regards to the promotion of healthy living, highly nutritious and fibrous, cheap and easily available, easy to prepare and bringing back to memory the food history and culture of the people. Currently one of the trends in eating out is pursuing and maintaining good health, but yet our highly healthy delicacies are left not served in most food services establishments. The western food choices and lifestyle has so much encourage the neglect of our local delicacies which in a way has led to the rampant increase in the occurrence of threatening diseases like obesity, gastrointestinal disorder, cancers, and diabetes mellitus amongst others. According to Eastwood (1984), the research carried out by Burkkitt and Trowell in the early 1970s discovered the absence or very low occurrence of these diseases based on the food pattern adopted by the Africans, yet these local delicacies which promote longevity are somehow not commercialized. The major part of meals eaten by most people in recent times are prepared outside the home gives a reason to investigate the setback behind the service of these delicacies, as they are known to better the health of Nigerians and also promote our food culture. Culturally, food is seen unique to every given person around the world, what is to be acceptable be one group might not be applicable to another group, according to Stoga (2010), eating locally is a great way of celebrating the uniqueness of a region due to the due to the unique identity of the region and it tells you where you at one point in time. Culture being a learnt behavior which is preserved over time, the culture of the people influences the food habit and choice of the people in any given geographical location. According to Jones and Have-tang (2005), food or delicacies from a specific area can be an expression of the region, it is usually produced from local ingredients that are suited to regional soil climate and transformed through specific skills of the local people. Commercial dinning as introduced into the Nigerian food culture with it’s new perspective of choices to the people, has streamlined the service of food in hotels, restaurant and eateries towards the food pattern of the western and continental meals, thereby creating a partway for future extinct of our most cherished local delicacies. Though we still find few staples of our local delicacies in few restaurants and eateries, major delicate and efficacious ones are still left not commercialized. Given the well established fact that Nigerian delicacies are highly nutritious, healthy, medicinal and readily available and easy to prepare.. According to Jes Reynolds (2006) the eat clean theory-clean foods eat more and diet less is of the opinion that to create a balance in health there most be a corresponding balance in nutrition menu such as a clean diet which focuses on clean heating habits and creating a lifestyle instead of simply following a diet. It means consuming high quality foods in their most natural state that are basically free from all unnatural additives, foods that are free from sugars, hydrogenated fats, trans fat and other unnecessary ingredients are considered clean at first glance. Purpose of the Study The major purpose of this work is to evaluate the role of utilizing local delicacies in the hospitality industry in Uyo metropolis of Akwa Ibom state, specifically to identify: The various traditional foods of the study area. The hospitality establishments that utilizes local delicacies in the study area. The effect of local delicacies on hospitality establishments that utilizes them with regards to sales volume. Research Questions What are the various traditional foods in Uyo Metropolis of Akwa Ibom state? Are there hospitality establishment in Uyo metropolis that utilizes the traditional delicacies? What is the effect of local delicacies on the establishments that utilizes them with respect to sales volume received? HYPOTHESIS Ho: there is no significant effect of local delicacies on hospitality Establishments that utilizes them in Uyo metropolis of Akwa Ibom state. Methodology Area of study and Research Design: The study adopted a survey research design. The research was carried out in Uyo the state capital of Akwa Ibom state. Population for the study : The population for the study was basically registered hospitality establishments offering food and beverages to guest. based on the information collected from the Akwa Ibom state hotel and tourism board, there is a total number of fifty-five (55) hospitality or food service establishment which varies as follows forty-five (45) hotels/motels, four (4) fast food outlets and six (6) restaurants resent within Uyo metropolis of Akwa-Ibom state. Sample for the study : Stratified and purposive random sampling techniques were employed to determine the sample for the study, proportional stratified sampling was used to select the sample from the various types of hospitality establishment in the study area, 40% of each gave the sample size of twenty-two (22) hospitality establishment and purposive sampling technique was used to select the respondent that were used for both interview schedule and the questionnaire. Instrument for data collection: Oral interview that was guided by interview schedule was used to gather information from some of the respondents who are not literate and copies of structured questionnaire distributed to the literate respondents who were able to give the information that were needed for this study. The interview schedule and the questionnaire were drafted based on the purpose of the study. Techniques of data collection and analysis: Frequency percentages were used to identify the various food service systems that engages in the service of local delicacies and the effect it has on the patronage received by establishment serving local delicacies in the study area. Out of the available forty-five (45) registered hotels in Akwa-Ibom in Uyo, twenty hotel (20) establishment were randomly selected and questionnaire administered to them but only eighteen (18) questionnaire were returned, out of six (6) registered restaurants, all six (6) were chosen and completed questionnaire were returned to the researcher, and out of the four registered fast-food outlet sampled, three(3) questionnaire were returned making a total of twenty-seven (27) questionnaire returned in all. From the returned questionnaire, results were analyzed. Finding of the study The findings of the study are summarized in the tables below. Research question one: What are the various traditional foods in Uyo metropolis of Akwa-Ibom state? The data for this research was gathered and presented based on the information generated using the interview schedule guide, the findings were as follows Afia efere (white soup) Asa iwa (cassava porridge) Asa ibikpod (maize porridge) Ayan ekpang ye otong (cassava wraps with otong sauce) Efere afang (afang soup) Efere atama (atama soup) Efere editan (editan soup) Efere etighe (okra soup) Efere ibaba (ibaba soup) Efere edikangikong (fluted pumpkin soup) Efere ndukpapuyo (wild apple seed soup) Ekpang nkukwo (blended water yam and cocoyam porridge) Ekoki (blended maize cake) Iwuk anem (boiled three leaf yam with sauce) Iwuk ukom (boiled or roasted plantain with sauce) Oto abre (blended water yam porridge) Oto mboro (blended unripe banana porridge) Ubobok ukom (unripe porridge plantain) Ukang ekporoko (stockfish sauce) Ukang iyak (fish stock) Ukang ukana (African oil bean sauce) Ufobommong udia/anem (yam peppersoup) Swallows includes, fufu, garri, Pounded yam, Pounded cocoyam, which all go most of the soups oftentimes. Drinks includes, Oil palm wine Raffia palm wine Research question two (2) : Are there hospitality establishment in Uyo metropolis that utilizes the traditional delicacies? Table 2 Distribution of types of delicacies Type of delicacies served Hotels Motels Restaurant Fast food sum Percentage frequency % Local delicacy only Continental delicacies only Local & continental delicacy Any type requested 3 2 2 - 7 - - - 1 1 7 2 2 2 13 2 2 2 - 6 26.9 3.8 50 9.2 Total 27 100 Table 2 revealed that 26.9% of food service establishment employs the use of only local delicacies in their service to guest, 3.8% make use of only continental delicacies, 50% of food service establishment made use of both local and continental delicacies and 22.2% served any type of delicacy requested by the guest. Research question three (3) : What is the effect of local delicacies on the establishment that utilize them with respect to sales volume? Table 4.4.1Distribution of daily sales (local delicacies) Average daily sales of local delicacies Hotels Motels Restaurants Fast food sum Percentage frequency % 15 25 50 70 70 & above 5 6 3 2 16 5 - 2 - 7 1 - - - 1 - - - - - - - 1 - 1 64 28 4 - 4 Total 25 100 Table 4.4.1 showed that 64% of food service establishment received an average daily sales of 15 serving of local delicacies in their outlet, 28% received an average of 25 servings daily, 4%recieved a daily sales of 50 servings and 4% of food service establishment received an average sale of above 70 servings daily. Table 4 Distribution of sales effect Effect on local delicacies sales Hotels Motels Restaurants Fast food sum percentage frequency % Yes No Uncertain 9 3 4 - 16 2 1 2 2 7 1 2 - 1 4 59.2 25.9 14.8 Total 27 100 Table 4 revealed that 59.2% of the respondents believe that the service of local delicacies increased the rate of patronage received, 25.9% affirms that the service of local delicacies in their outlet resulted to a low patronage, while 14.8% were uncertain whether or not local delicacies had any role to play in terms of sales volume. Table 5 Hypothesis Ho There is no significant effect of local delicacies on hospitality establishments that utilize them in Uyo metropolis of Akwa-Ibom state? Effect of local delicacies sales Yes No Uncertain % fo fe df X2 Cal X 2Tab( 59.2 16 14 25.9 7 5 6 11.57 12.592 14.5 4 4 Total 100 27 23 The table above shows that 59.2% of food establishment agree positively to the role of local delicacies in increasing sales volume, 25.9% attributes low patronage to the service of local delicacies in their establishment, while 14.5% are unsure if local delicacy has any role to play in increasing sales volume. From the table also, X2 Cal. (11.57) is less than X2Tab. (12.592) the null hypothesis is rejected and the alternative is accepted. Discussion The list in research question (1) showed the various traditional foods of the people of uyo, this was obtained through an interview schedule guide, the study revealed that the major types of food consumed by the people of Uyo where mostly soups which often times go along with swallows, porridges were taken alone or with other accompaniment. These traditional foods were mostly obtained from plant origin and in accordance with what Tope (2010) opines as being the result of the area’s (Uyo) location in the rainforest belt of the country. These traditional foods according to Jones and Haven-tang (2005) express the unique culture of the area under study. The finding also in line with Schinder (2004), who explained that over the past centuries, people’s health were prolonged and sustained based on the consumption of natural foods. The findings generated from table 2 revealed that a blend of different kinds of delicacies were obtainable. 26.6% of hospitality establishments preferred to serve mostly local delicacies, this showed the interest of such food service operators in their local delicacies; this is in line with Moy (1987), which explained that the ease of getting what people find in their environment makes them eat local delicacies. Tables 2, 3, and 4 revealed that 59.2% of food service establishments believe that the service of local delicacy is the reason for the high patronage received. While the average daily sales of local delicacies were compared respectively in tables 3, 25 establishments recorded different average daily sales as follows 64%, 28%,4% and 4% of local delicacy for 15 servings daily, 25 servings daily, 50% daily and above 70 servings daily respectively. In table 5 the analysis of the null hypothesis of there was no significant effect of local delicacies on the hospitality establishments that utilize them in Uyo metropolis of Akwa-Ibom state was refuted when the study revealed that even though the service of local delicacies in some food service establishment in Uyo metropolis was limited to only few staples, there was still an effect it created when different sales volume of continental and local delicacies were compared. CONCLUSION Food and its cultural role according to Jones and Have-tang (2005) distinguish people of one part of the world from another. The traditional foods of the people of Uyo no doubt fulfill this unique role of food. According to Stoga (2010), eating locally is a great way of celebrating the uniqueness of a region; this was discovered by some establishment in Uyo metropolis of Akwa-Ibom state and in the process taking advantage of the cultural benefits not only to celebrate the region’s hospitality and warmth, but also to improve on their revenue generation by commercializing some of few of these local foods. The serving of the local delicacies increase the sales volume of the establishments. RECOMMENDATIONS Improving and maintaining a healthy lifestyle takes into consideration practices which are regular and maintained. Foods in addition to exercises prolong longevity, in line with Schneider (2010), who believes in the consumption of natural foods and its health sustaining properties, the adoption of local delicacies which are purely natural and fit to maintain life should be considered by establishments that do not incorporate them in their food services .for establishment that adopts the few staples a consideration could be given to the more local and efficacious ones which are somehow poses few setback in their preparation could be prepared partly pending the time for which it will be served, relating this to Stoga (2010), celebrating the region uniqueness not only becomes a reality but also a feel of the region’s culture will linger in the minds of the tourists who for the knowledge of its existence will patronize such outfit from time to time. Reference Ceserani, V., David, F. & Kinton, R. (2007), The theory of catering, eleventh edition, India bookpower. Eastwood, M., Thomas C. , Margot C., John G., Merilyn C., & Nancy D. (1984). Present knowledge in Nutrition fifth edition, Washington D.C the Ntrition foundation inc. Jes Renold. (2006), healthy eating, retrieved online on 26 October Avaliable on 2010WWW.jesrenold.com. Onyenaho , O. M. (2009).customer satisfaction in the hospitality industry. Journal of economics and business sciences. Vol1no 5. Sizer , Fraces . & Whitney Eleanor. (2003). Nutrition concepts and controversies, Ninth edition, U.S.A Thompson Wadworth publishers. Stoga Drew, (2010), pairing local cuisine with local music-food and drinks, Retrieved online on 17 November 2010. www.foodanddrinkdigital.com/blogs. Schneider Ernst. (2010) healthy by nature, the healing power of natural agents, Spain Artes graficas, www.wikipedia, hospitality industry, the free encyclopedia. Retrieved online September 16 2010. PAGE 1