1 Department of Apparel, Events, and Hospitality Management, Iowa State University, United State of America.
2 Department of Tourism Management, Takoradi, Technical University, Ghana.
3 Department of Hospitality Management, Takoradi Technical University, Ghana.
Research Article
International Journal of Science and Research Archive, 2024, 11(02), 442–449.
Article DOI: 10.30574/ijsra.2024.11.2.0468
Received on 08 February 2024; revised on 15 March 2024; accepted on 18 March 2024
Background: Cooking oil is a plant or animal liquid fat used mostly in frying, baking, and other types of cooking methods. Oils are the basis for many recipes of caterers. There is a variety of cooking oils on the market, each with their specific benefits and nutritional value. This study explored factors that caterers consider when choosing cooking oils and how frequently they use them.
Method: Forty-five hotels and restaurants were sampled from the Sekondi-Takoradi Metropolitan area: 30 hotels (3 four-star, 5 three-star, 22 two-star) and 15 restaurants. Self-administered questionnaires were used to gather data from 198 respondents. Descriptive statistics were used to analyze the data.
Results: The study found out that caterers and clients mainly chose cooking oils based on nutritional value, quality, flavour/taste, and price. Respondents considered quality metrics on oil labels such as smoke point and fatty acid profiles, when selecting good frying oils to purchase.
Conclusion: The accuracy of the cooking oil information obtained from advertisements is unclear. Further consumer education on interpreting and verifying claims made in commercial advertising may be beneficial. The research offers insights into the decision-making process and preferences caterers employ when selecting cooking oils and their typical frying frequencies.
Cooking oils; Vegetable oils; Oil usage; Choice of oils; Caterers
