A Study of Outdoor Recreation Motivation and Activity Preferences post COVID-19
AFRINA BT ASNA, SITI SAFFAH SAFFIRAH BINTI JOSEPH
Supervisor: Madam Jane Anak Abi & Dr.Ahmad Rasmi Suleiman Albattat
ABSTRACT
Since the quarantine phase of COVID-19 in Malaysia has ended, people become more eager
to participate in outdoor recreation activities in order to engage more with the nature and
stay healthy. The demand for outdoor leisure activities among Malaysians is increasing,
however there has been a shortage of surveys concentrating on outdoor recreation for
students from private universities, particularly those from City Campus. This study was
conducted to identify the motivational factors that lead to the participation of outdoor
recreation activities trend during the post-covid among the student of Management and
Science University from SHCA faculty. Knowledge, relaxation, socialization and covid-built
motivation act as independent variable while the dependant variable is activity preferences
in outdoor recreation.
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The Impact of Food Image on Tourists Intention to Revisit Hipster Cafe: A Case Study in
Kuala Lumpur
ANIS SHAHIDAH BINTI MOHAMAD ASRI, NUR ATHIRAH BINTI JAZLAN
Supervisor: Norshasyimah Jusoh & Muhammad Hakim
ABSTRACT
Hipster Cafe has grown in line with the hipster ideology of the food and beverage industry.
Hipster, according to Greif (2016), the term hipster refers to "rebel consumers" who describe
their lifestyle and purchases in ways that vary from the standard. Interrelated with this was
the introduction of the hipster concept into the food industry. Food standard plays an
important factor in keeping hipster cafes competitive in the foodservice industry. As a result,
this study aims to find out what tourist think about the hipster phenomenon, food standard
and restaurant environment of Hipster Cafe, as they have been recognized as regular visitors.
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FACTORS INFLUENCING SUSTAINABILITY OF MALAY TRADITIONAL DESSERTS AMONG
MILLENNIAL GENERATION IN SHAH ALAM
NURUL NABILAH BINTI MOHAMMAD KAMAL, LISA AULIA BINTI ABDUL WAHAB
Supervisor: Chef Abdull Rahman & Dr.Ahmad Rasmi Suleiman Albattat
ABSTRACT
This study will be conducted on factors influencing sustainability of Malay traditional desserts
among millennials generation in Shah Alam by related knowledge about traditional desserts,
eating habits, exposure towards sustainability of Malay traditional desserts. Traditional Malay
desserts is requiring unique preparation techniques that were created by a group of
individuals with similar cultural traditions and lifestyles in a certain region. Towards in modern
era, millennials generation not all of them have experience making and preparing Malay
desserts. This study analysis of 401 respondents based on Krejci and Morgan Formula, in Shah
Alam is going to be obtained using online and physical survey questionnaires by using SPSS to
analyse the data collected. Through the distribution of questionnaires, cross-sectional data
will be gathered, with a great emphasis on the millennial’s generation in Shah Alam. To gather
data, respondents will fill out questionnaires, which are the primary research instrument. The
questionnaires and survey will be conducted online and physical as it will be easily accessible
to any targeted group of millennials generation. Based on the results of this research, there
is a relationship between all variables towards sustainability of Malay traditional desserts with
varying strength. Therefore, this study aims to explore the factors influencing sustainability
of Malay traditional desserts among millennials generation in Shah Alam.
Keywords: traditional Malay desserts, eating habits, exposure, knowledge, millennial
generations, sustainability of Malay desserts.
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INVESTIGATING THE LOCAL FOODSCAPE MATTER IN BUILDING CUSTOMER TRUST AND
LOYALTY
NADZIRAH BINTI MOHD ISMAIL EH, ADWA’ BINTI ZULFAKA
Supervisor: Madam Nur Hanifa & Dr.Ahmad Rasmi Suleiman Albattat
ABSTRACT
This study will be conducted to investigate local foodscape matters in building trust and
loyalty in pastry cafes or bakeries around Shah Alam that were addressed by price, product
quality, and place customer trust and customer loyalty. This research will demonstrate what
researchers can describe or and consumer perception towards the local foodscape. The term
local foodscape can be defined as food outlets and all other places where people are exposed
to food messages. Researchers choose pastry cafes or bakeries as the scope of study. Thus,
trust and loyalty are two different things that cannot be concluded as one component.
Researchers will identify the roles of price, product quality and place that can influence the
customer's trust and loyalty. To obtain the results, the data will be collected from 402
consumers who have experienced the local foodscape that is required in building trust and
loyalty in pastry cafes or bakeries around shah alam. Based on this research, the data
collected will be analysed in quantitative measure by using descriptive analysis and pearson
correlation as the technique analysis to test whether there is the relationship between the
stated variables. Thus, the implications for theory and practice are discussed within the
context of local foodscapes in pastry cafes and bakeries around Shah Alam.
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ASSESSING THE FACTORS AFFECTING CUSTOMER SATISFACTION ON FAST FOOD
RESTAURANT
NUR KHALIESAH BINTI KARUZAMAN, FERRA NUR ALIA BT ZAIN AZMI
Supervisor: Miss Nur Ain Nabilah
ABSTRACT
Over the last few decades, Malaysia has seen a significant expansion of the fast-food service
sector. The aim of this study is to investigate the factors affecting customer satisfaction on
fast food restaurant how the food quality of fast food quality can affect customer satisfaction
and service quality of fast food restaurant can be affect customers satisfaction. This study has
made an effort to support the independents study. A nonreality sampling design have been
collected among the employees who loved fast food restaurants in Malaysia. In this research
have been used a quantitative research design, to handle the purpose the factors affecting
customer satisfaction on fast food restaurant. Data were collected through google form
completed by customers of fast food. Nonetheless, this study have been performed a pilot
study test among 30 respondents, and 110 respondents of the clear data collection. Result
showed that perceived price, food, service and fast food restaurant environment quality
positively affected customer satisfaction. This study have been used Statistical Package for
Social Sciences (SPSS) in for data analysis, descriptive analysis and also regression analysis.
Result showed the perceived of the satisfied with appearance of fast food was 33.6%, the
satisfied the price was 33.6%, felt delighted with the service was 24.5% and felt cosy with the
fast food restaurant ambiance was 31.8%.
Keywords: Customer satisfaction, Customer value, Food service industry, Fast food
environment, Food quality, Service quality
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