Assessment of Meal Planning Competencies Among Catering and Hospitality Managers in Abuja Hotels

This study assesses the meal planning competencies of catering and hospitality managers in hotels in Abuja, Federal Capital Territory, North Central Nigeria. Meal planning is a core competency in institutional food service management, encompassing menu development, nutrient composition assessment, costing, procurement, and cultural appropriateness of menus. The study employs a descriptive survey design, targeting 140 catering managers and senior chefs in three- to five-star hotels in Garki, Maitama, and Wuse districts of Abuja. Data were collected using a structured questionnaire and a practical competency assessment checklist. Objectives include evaluating managers' theoretical knowledge of meal planning principles, assessing practical menu development skills, and identifying training gaps relevant to current hospitality industry standards. Recent literature identifies a growing mismatch between the competencies of hospitality professionals trained in Nigerian institutions and the evolving expectations of international and luxury hospitality clients in Abuja. Data were analysed using mean scores, standard deviation, and t-tests. The Competency-Based Management Framework guides the study, aligning manager competencies with industry performance benchmarks. Findings are anticipated to reveal significant gaps in nutrient analysis and dietary accommodation skills among managers. Recommendations address the Abuja hotel industry, the Nigeria Tourism Development Corporation, and Home Economics departments to design industry-aligned continuing education programmes for food service managers. Keywords: meal planning, catering management, hospitality industry, competency assessment, Abuja.