THE INFLUENCE OF CULTURAL DIVERSITY ON CATERING MENU DESIGN AND CLIENT PREFERENCES

Abstract

This study investigates the influence of cultural diversity on catering menu design and client preferences. As societies become increasingly multicultural, catering businesses face growing pressure to develop menus that reflect a wide range of tastes, cultural traditions, and dietary requirements. The research explores the key factors influencing menu design and examines how client preferences are shaped by cultural diversity. A quantitative research design was employed in this study. Data were collected via a survey questionnaire distributed to 85 respondents, consisting of both clients and employees in the catering industry. A purposive sampling technique was applied to select individuals with relevant experience in catering services. The survey focused on various aspects such as food presentation, authenticity, sustainability, and customization. The data were analyzed using descriptive statistics to identify the factors most valued by clients and employees. This study examines the impact of cultural diversity on catering menu design and client preferences within the catering industry. With societies becoming increasingly multicultural, catering businesses must adapt to reflect diverse tastes, cultural traditions, and dietary needs. The research employed a quantitative approach, using a survey questionnaire distributed to 85 respondents, including clients and employees in the catering sector. Data were analyzed using descriptive statistics to assess the importance of factors such as food presentation, authenticity, customization, sustainability, and cultural inclusivity. The study highlights the importance of cultural sensitivity in menu design, suggesting that catering businesses should focus on offering diverse, authentic, and visually appealing options. Sustainable practices and customizable menus are essential for meeting client expectations. The research also suggests that catering businesses invest in training staff to ensure authenticity and address cost-related challenges. Future research could explore regional food preferences and include additional stakeholders, such as suppliers and chefs, to provide a more comprehensive understanding of cultural diversity's role in catering services.