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Bulletin of Culinary Art and Hospitality

Abstract

In today’s highly competitive and service-driven global economy, the hospitality industry in Nigeria faces increasing pressure to deliver consistent, high-quality services. Standardisation, which involves the implementation of uniform procedures and operational guidelines, has emerged as a strategic tool for ensuring service consistency, enhancing employee productivity, and improving customer satisfaction. The study used a descriptive survey design. Ninety-four respondents, including hotel employees and customers, were selected through purposive and convenience sampling. Data were gathered using an online questionnaire based on a four-point Likert scale, reviewed for validity by academic experts and tested for reliability using Cronbach’s Alpha. SPSS software was used for data analysis, employing descriptive and inferential statistics to assess the relationships among standardisation, employee performance, and customer satisfaction within the selected hospitality businesses. Results showed that most respondents were male (69.1%), aged 35–44 (30.9%), and primarily worked in housekeeping (37.2%) or food and beverage (31.9%), with 45.7% having 1–3 years of experience. Descriptive statistics revealed moderate agreement on standardisation practices (M = 3.11), employee performance (M = 3.02), and customer satisfaction (M = 3.19). Pearson correlations were significant and positive: standardisation correlated with employee performance (r = .431, p < .001) and customer satisfaction (r = .477, p < .001). Regression analysis confirmed standardisation significantly predicted employee performance (β = 0.431, p = .000) and customer satisfaction (β = 0.477, p = .000). ANOVA tests further validated these findings with F-values of 20.996 and 27.050 respectively, both significant at p = .000. These results underscore the critical role of consistent operational procedures in enhancing performance and customer satisfaction. The study concludes that a balance between standardised service delivery and personalised customer engagement is essential for sustainable growth. Recommendations were made for hospitality operators and policymakers to promote adaptive standardisation practices that support both employee development and enhanced customer experience.

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