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Perceived image of Malaysian cuisine among students of UiTM Terengganu Branch, Campus Dungun / Aimi Sofia Razlan and Muhammad Imran Ismail

This study aims to investigate the perceptions of students of UiTM Terengganu branch, Dungun campus towards the image of Malaysian cuisine which reflects its identity. Through this study, it helps to explain the relationship between food characteristics and perceived image of Malaysian cuisine among...

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Main Authors: Razlan, Aimi Sofia, Ismail, Muhammad Imran
Format: Thesis
Language:English
Published: 2019
Subjects:
Consumer behavior. Consumers' preferences. Consumer research. Including consumer profiling
Online Access:https://ir.uitm.edu.my/id/eprint/100470/1/100470.pdf
https://ir.uitm.edu.my/id/eprint/100470/
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spelling my.uitm.ir.1004702024-08-24T17:36:08Z https://ir.uitm.edu.my/id/eprint/100470/ Perceived image of Malaysian cuisine among students of UiTM Terengganu Branch, Campus Dungun / Aimi Sofia Razlan and Muhammad Imran Ismail Razlan, Aimi Sofia Ismail, Muhammad Imran Consumer behavior. Consumers' preferences. Consumer research. Including consumer profiling This study aims to investigate the perceptions of students of UiTM Terengganu branch, Dungun campus towards the image of Malaysian cuisine which reflects its identity. Through this study, it helps to explain the relationship between food characteristics and perceived image of Malaysian cuisine among the students. Descriptive research design by employing quantitative method through self- administered questionnaire was implemented for the purpose of this investigation. Questionnaires were successfully distributed to students of UiTM Dungun during for two consecutive weeks. All data were keyed-in into SPSS Version 25.0 and analyzed using statistical analysis. Results showed is correlation between perceptions and sensory characteristics towards perceiving the Malaysian cuisine. It was also found that there is significant relationship between food image and perceptions of students towards Malaysian cuisine. The authenticity dimension under cognitive food image is the most ideal criteria that students perceived to resembles Malaysian cuisine. Although many literatures stated that Malaysian cuisine lack its identity and do not have distinct characteristics of food, it is interesting to note that this study proved that Malaysian cuisine do have its own identity and distinct in term of the food authenticity. This characteristic could be utilized and harnessed to speak and define the concept of Malaysian cuisine, for a deeper understanding of the Malaysian cuisine and image in each individual’s mind. 2019 Thesis NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/100470/1/100470.pdf Perceived image of Malaysian cuisine among students of UiTM Terengganu Branch, Campus Dungun / Aimi Sofia Razlan and Muhammad Imran Ismail. (2019) Degree thesis, thesis, Universiti Teknologi MARA, Terengganu.
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Consumer behavior. Consumers' preferences. Consumer research. Including consumer profiling
spellingShingle Consumer behavior. Consumers' preferences. Consumer research. Including consumer profiling
Razlan, Aimi Sofia
Ismail, Muhammad Imran
Perceived image of Malaysian cuisine among students of UiTM Terengganu Branch, Campus Dungun / Aimi Sofia Razlan and Muhammad Imran Ismail
description This study aims to investigate the perceptions of students of UiTM Terengganu branch, Dungun campus towards the image of Malaysian cuisine which reflects its identity. Through this study, it helps to explain the relationship between food characteristics and perceived image of Malaysian cuisine among the students. Descriptive research design by employing quantitative method through self- administered questionnaire was implemented for the purpose of this investigation. Questionnaires were successfully distributed to students of UiTM Dungun during for two consecutive weeks. All data were keyed-in into SPSS Version 25.0 and analyzed using statistical analysis. Results showed is correlation between perceptions and sensory characteristics towards perceiving the Malaysian cuisine. It was also found that there is significant relationship between food image and perceptions of students towards Malaysian cuisine. The authenticity dimension under cognitive food image is the most ideal criteria that students perceived to resembles Malaysian cuisine. Although many literatures stated that Malaysian cuisine lack its identity and do not have distinct characteristics of food, it is interesting to note that this study proved that Malaysian cuisine do have its own identity and distinct in term of the food authenticity. This characteristic could be utilized and harnessed to speak and define the concept of Malaysian cuisine, for a deeper understanding of the Malaysian cuisine and image in each individual’s mind.
format Thesis
author Razlan, Aimi Sofia
Ismail, Muhammad Imran
author_facet Razlan, Aimi Sofia
Ismail, Muhammad Imran
author_sort Razlan, Aimi Sofia
title Perceived image of Malaysian cuisine among students of UiTM Terengganu Branch, Campus Dungun / Aimi Sofia Razlan and Muhammad Imran Ismail
title_short Perceived image of Malaysian cuisine among students of UiTM Terengganu Branch, Campus Dungun / Aimi Sofia Razlan and Muhammad Imran Ismail
title_full Perceived image of Malaysian cuisine among students of UiTM Terengganu Branch, Campus Dungun / Aimi Sofia Razlan and Muhammad Imran Ismail
title_fullStr Perceived image of Malaysian cuisine among students of UiTM Terengganu Branch, Campus Dungun / Aimi Sofia Razlan and Muhammad Imran Ismail
title_full_unstemmed Perceived image of Malaysian cuisine among students of UiTM Terengganu Branch, Campus Dungun / Aimi Sofia Razlan and Muhammad Imran Ismail
title_sort perceived image of malaysian cuisine among students of uitm terengganu branch, campus dungun / aimi sofia razlan and muhammad imran ismail
publishDate 2019
url https://ir.uitm.edu.my/id/eprint/100470/1/100470.pdf
https://ir.uitm.edu.my/id/eprint/100470/
_version_ 1808976110788018176
score 13.211869

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