The Effect of Modern Equipment on Hotel Food and Beverage Services: A Case Study of Obafemi Awolowo University, Ile-Ife, Osun State, Nigeria

Author: Akintade E. & A1Falabi, M.2 

1 Department of Ecotourism and Wildlife Management, Federal University of Technology, Akure, Nigeria

2 Department of Creative Art Tourism and Hospitality, Kwara State University Malete, Kwara State, Nigeria

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Hotel management is a business of welfare involving accommodations, food, and beverage services. Food and beverage services have been operating manually from time immemorial. This has reduced the productivity of these industries. It is believed that the introduction and use of modern equipment will go a long way toward improving the operation of hotels. Therefore, this research studied the impact of modern equipment on food and beverage services in hotels using the Conference Centre (accommodation and catering services unit), Obafemi Awolowo University, and Ile-Ife as a case study. In order to achieve this objective, structured questionnaire and personal interview were used as research tools. The questionnaire was designed and validated. They are thereafter distributed to despondency and collected. Data analysis indicated that the standard of equipment used for food and beverage service is satisfactory. The study recommends the continuous use of modern equipment for catering services in our institutional base catering facilities as this will enhance service delivery and its efficiency.

Keywords: Modern Catering Equipment, Institutional Facilities, Hotels, OAU, University Catering Services