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The study of customer Perception and expectation toward food presentation / Noorliza Zainol, Hashim Fadzil Ariffin and Abdul Rahman Ahmad Rozali

Every sole ingredient used in plating foods may influence foods presentation. Other elements in food presentation such the foods’ color, temperature, variety, freshness, shape and the materials of the tableware used; need to be balance on plate to increase the level of palatability. These elements i...

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Main Authors: Zainol, Noorliza, Ariffin, Hashim Fadzil, Ahmad Rozali, Abdul Rahman
Format: Article
Language:English
Published: Universiti Teknologi MARA, Cawangan Melaka 2018
Subjects:
Consumer behavior. Consumers' preferences. Consumer research. Including consumer profiling
Consumer satisfaction
Online Access:http://ir.uitm.edu.my/id/eprint/29970/1/29970.pdf
http://ir.uitm.edu.my/id/eprint/29970/
http://publication.melaka.uitm.edu.my/index.php/ajobss/article/view/14
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spelling my.uitm.ir.299702020-04-13T04:40:39Z http://ir.uitm.edu.my/id/eprint/29970/ The study of customer Perception and expectation toward food presentation / Noorliza Zainol, Hashim Fadzil Ariffin and Abdul Rahman Ahmad Rozali Zainol, Noorliza Ariffin, Hashim Fadzil Ahmad Rozali, Abdul Rahman Consumer behavior. Consumers' preferences. Consumer research. Including consumer profiling Consumer satisfaction Every sole ingredient used in plating foods may influence foods presentation. Other elements in food presentation such the foods’ color, temperature, variety, freshness, shape and the materials of the tableware used; need to be balance on plate to increase the level of palatability. These elements in a food’s plate may act as the communication and marketing tool to the customers. The study was done through a survey participated by 300 students of University Technology Mara (Penang). The purpose of this study is to examine the elements that manipulate customers’ expectation on food presentation and to investigate the degree of customer perception toward food presentation. In this study, the researcher found that the food presentation has significantly impacted on the way in which customers consume their foods, the different color, shape, size and variety of food, the used of tableware and arrangements of foods must work together pleasantly in order to stimulate customer appetite. It may beneficial to all the food developers as the art may significantly changes by manipulating the factors and resulting in influencing the customers’ foods’ choices. Universiti Teknologi MARA, Cawangan Melaka 2018-10 Article NonPeerReviewed text en http://ir.uitm.edu.my/id/eprint/29970/1/29970.pdf Zainol, Noorliza and Ariffin, Hashim Fadzil and Ahmad Rozali, Abdul Rahman (2018) The study of customer Perception and expectation toward food presentation / Noorliza Zainol, Hashim Fadzil Ariffin and Abdul Rahman Ahmad Rozali. Academic Journal of Business and Social Sciences (AJoBSS), 2. pp. 1-8. ISSN 2590-440X http://publication.melaka.uitm.edu.my/index.php/ajobss/article/view/14
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
Consumer satisfaction
spellingShingle Consumer behavior. Consumers' preferences. Consumer research. Including consumer profiling
Consumer satisfaction
Zainol, Noorliza
Ariffin, Hashim Fadzil
Ahmad Rozali, Abdul Rahman
The study of customer Perception and expectation toward food presentation / Noorliza Zainol, Hashim Fadzil Ariffin and Abdul Rahman Ahmad Rozali
description Every sole ingredient used in plating foods may influence foods presentation. Other elements in food presentation such the foods’ color, temperature, variety, freshness, shape and the materials of the tableware used; need to be balance on plate to increase the level of palatability. These elements in a food’s plate may act as the communication and marketing tool to the customers. The study was done through a survey participated by 300 students of University Technology Mara (Penang). The purpose of this study is to examine the elements that manipulate customers’ expectation on food presentation and to investigate the degree of customer perception toward food presentation. In this study, the researcher found that the food presentation has significantly impacted on the way in which customers consume their foods, the different color, shape, size and variety of food, the used of tableware and arrangements of foods must work together pleasantly in order to stimulate customer appetite. It may beneficial to all the food developers as the art may significantly changes by manipulating the factors and resulting in influencing the customers’ foods’ choices.
format Article
author Zainol, Noorliza
Ariffin, Hashim Fadzil
Ahmad Rozali, Abdul Rahman
author_facet Zainol, Noorliza
Ariffin, Hashim Fadzil
Ahmad Rozali, Abdul Rahman
author_sort Zainol, Noorliza
title The study of customer Perception and expectation toward food presentation / Noorliza Zainol, Hashim Fadzil Ariffin and Abdul Rahman Ahmad Rozali
title_short The study of customer Perception and expectation toward food presentation / Noorliza Zainol, Hashim Fadzil Ariffin and Abdul Rahman Ahmad Rozali
title_full The study of customer Perception and expectation toward food presentation / Noorliza Zainol, Hashim Fadzil Ariffin and Abdul Rahman Ahmad Rozali
title_fullStr The study of customer Perception and expectation toward food presentation / Noorliza Zainol, Hashim Fadzil Ariffin and Abdul Rahman Ahmad Rozali
title_full_unstemmed The study of customer Perception and expectation toward food presentation / Noorliza Zainol, Hashim Fadzil Ariffin and Abdul Rahman Ahmad Rozali
title_sort study of customer perception and expectation toward food presentation / noorliza zainol, hashim fadzil ariffin and abdul rahman ahmad rozali
publisher Universiti Teknologi MARA, Cawangan Melaka
publishDate 2018
url http://ir.uitm.edu.my/id/eprint/29970/1/29970.pdf
http://ir.uitm.edu.my/id/eprint/29970/
http://publication.melaka.uitm.edu.my/index.php/ajobss/article/view/14
_version_ 1685650592127516672
score 13.211869

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