Advisers

Dana Rae B. Boatis, LPT

Discipline

Hospitality Management

Abstract

This study examined guest acceptance of exotic food and its influence on service delivery in restaurants. Exotic dishes are offered to attract customers seeking new and unique dining experiences; however, some guests hesitate to try unfamiliar food due to concerns about taste, ingredients, and limited knowledge. The study aimed to determine how taste quality, food presentation, cultural openness, and staff recommendation influence guest acceptance and overall dining satisfaction. A quantitative descriptive-survey research design was used in the study. Data were gathered through structured questionnaires distributed to restaurant guests who had experienced exotic food offerings. Most respondents were young adults, many of whom were first-time diners. A five-point Likert scale measured their level of acceptance and perception of service delivery. The findings revealed that exotic food attracts new customers and creates curiosity among diners. Taste quality was identified as the most important factor influencing acceptance, followed by food presentation, which enhanced visual appeal and increased confidence in trying unfamiliar dishes. Cultural openness also affected willingness, although some guests felt hesitant when ingredients were not clearly explained. Staff recommendation had a significant impact on guest comfort and satisfaction, as knowledgeable and friendly staff encouraged diners to try exotic options. The study concluded that guest acceptance depends on both food quality and service interaction. Restaurants should maintain excellent taste, improve presentation, provide clear menu descriptions, and train staff to confidently recommend unfamiliar dishes to enhance customer satisfaction and encourage repeat visits.

Keywords

service quality, customer retention, exotic food, guest acceptance, dining satisfaction, staff recommendation, cultural openness, food presentation, restaurant management, hospitality industr