Influence of Hygiene Attributes on Staff Outlet Selection and Constraints to Hygiene Compliance in Campus-Based Fast-Food Services

Abstract

This study examined the influence of hygiene attributes on staff outlet selection and the constraints to hygiene compliance in campus-based fast-food services within the University of Calabar, Cross River State, Nigeria. The study was guided by two research questions. A descriptive survey research design was adopted for the study. The population comprised 415 academic and non-academic staff drawn from the Faculty of Social Sciences and the Faculty of Environmental Sciences, including departments such as Economics, Sociology, Political Science, Geography, Architecture, and others, alongside selected registered fast-food outlets including Tourism Kitchen, Mma Okon Kitchen, and outlets located in Hall Two. A sample size of 212 respondents (with 189 valid responses returned) was determined using one-half of the population and selected through a combination of convenience and purposive sampling techniques. Convenience sampling was used to administer questionnaires to staff patronizing the outlets, while purposive sampling was used to select registered fast-food outlets relevant to the study. Data were collected using a structured questionnaire and supported by field assistants over a one-month period. The data were analyzed using descriptive statistics, specifically mean and standard deviation, to answer the research questions. The findings revealed that hygiene attributes such as environmental cleanliness, proper food handling practices, personal hygiene of food handlers, availability of sanitation facilities, food freshness, and regular cleaning routines significantly influence staff choice of fast-food outlets. Clean and well-maintained environments were identified as the most important determinants of outlet selection. The study further revealed that several challenges hinder effective hygiene compliance, including inadequate staff training, weak supervision, limited access to clean water and sanitation facilities, poor waste management systems, and inconsistent enforcement of hygiene standards. It was also observed that some outlets adhered to hygiene practices only during inspection periods, indicating inconsistencies in sustained compliance. The study concluded that while hygiene attributes play a critical role in shaping staff preferences for fast-food outlets, multiple operational and structural constraints limit consistent hygiene compliance in campus-based food services. The study recommended  continuous staff training, strengthened monitoring and supervision, improved provision of sanitation infrastructure, and stricter enforcement of food safety regulations to enhance hygiene compliance and overall service quality.