ASEAN Cuisine Preferences of Hotel, Restaurant and Tourism Management Students of St. Paul University Philippines

Abstract

This study investigated on the food preferences of Paulinian students
on ASEAN cuisine. Participants’ food preferences were further examined
with respect to the food specific elements such as aroma, aesthetic
appeal, taste and texture. The study further probed on the particpants’
reasons for their food preferences. Comparative analysis was undertaken
to determine whether there exists significant differences on students’ food
preferences when they are grouped according to gender. The study used
the descriptive comparative research design which covered 120 HRTM
student participants that were enrolled in the ASEAN cuisine subject
during the first semester of the academic year 2014-2015. Participants
involved 48 males and 72 females. Informed consent was obtained from
the participants prior to data gathering. Data were obtained using the
questionnaire which was further substantiated by a follow up interview.
Generally, the results revealed that as to aroma, aesthetic appeal, taste
and texture, the most preferred by the participants was the Filipino Cuisine.
Although in some of these specific elements, cuisine in other countries
was most preferred. It was found out that food preferences along the
specified elements do not differ significantly among gender groups except
for taste and texture. Based on their ranking, the Filipino cuisine ranked
first, the Thai, Singaporean and Vietnamese cuisine ranked second and
the Indonesian cuisine ranked third. Reasons for their preferences were
likewise unveiled in the study.