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Customers’ acceptance of food served in Malay restaurants during COVID-19 pandemic: study on food quality factors / Noorliza Zainol … [et al.]

COVID-19 outbreak has presented the highly infectious novel coronavirus and has created pertinent questions about the present and future survival of restaurant sector. This research addresses customer acceptance of food being served in Malay restaurants during the COVID-19 pandemic. The research des...

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Main Authors: Zainol, Noorliza, Ariffin, Hashim Fadzil
Format: Article
Language:English
Published: Universiti Teknologi MARA, Shah Alam: Malaysian Academy of SME and Entrepreneurship Development (MASMED) 2022
Online Access:https://ir.uitm.edu.my/id/eprint/66360/1/66360.pdf
https://ir.uitm.edu.my/id/eprint/66360/
https://aej.uitm.edu.my/
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spelling my.uitm.ir.663602022-09-08T14:56:22Z https://ir.uitm.edu.my/id/eprint/66360/ Customers’ acceptance of food served in Malay restaurants during COVID-19 pandemic: study on food quality factors / Noorliza Zainol … [et al.] Zainol, Noorliza Ariffin, Hashim Fadzil COVID-19 outbreak has presented the highly infectious novel coronavirus and has created pertinent questions about the present and future survival of restaurant sector. This research addresses customer acceptance of food being served in Malay restaurants during the COVID-19 pandemic. The research design used in this study is quantitative research. A total of 357 respondents were involved in this study. This research used the G-power to collect data and the data was analysed using SPSS version 26. The respondents of this study are customers of Malay-concept restaurants in Pulau Pinang. The set of questionnaires consists of 2 sections which are section a) demographic profile; b) customer acceptance of food being served in Malay restaurants during the COVID-19 pandemic. A 5-point Likert-type scale that ranged from 1 (strongly disagree) to 5 (strongly agree) was used in this study to measure food quality such price fairness, presentation of food, and taste. The outcome of the study show that Malay restaurant owners need to carefully plan their business operations to ensure that the restaurants are able to sustain in difficult times such as in this COVID-19 pandemic. Limitations and scope of future research are also discussed. Universiti Teknologi MARA, Shah Alam: Malaysian Academy of SME and Entrepreneurship Development (MASMED) 2022 Article PeerReviewed text en https://ir.uitm.edu.my/id/eprint/66360/1/66360.pdf Customers’ acceptance of food served in Malay restaurants during COVID-19 pandemic: study on food quality factors / Noorliza Zainol … [et al.]. (2022) ASEAN Entrepreneurship Journal (AEJ), 8 (2): 5. pp. 34-43. ISSN 2637-0301 (e-ISSN) https://aej.uitm.edu.my/
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
description COVID-19 outbreak has presented the highly infectious novel coronavirus and has created pertinent questions about the present and future survival of restaurant sector. This research addresses customer acceptance of food being served in Malay restaurants during the COVID-19 pandemic. The research design used in this study is quantitative research. A total of 357 respondents were involved in this study. This research used the G-power to collect data and the data was analysed using SPSS version 26. The respondents of this study are customers of Malay-concept restaurants in Pulau Pinang. The set of questionnaires consists of 2 sections which are section a) demographic profile; b) customer acceptance of food being served in Malay restaurants during the COVID-19 pandemic. A 5-point Likert-type scale that ranged from 1 (strongly disagree) to 5 (strongly agree) was used in this study to measure food quality such price fairness, presentation of food, and taste. The outcome of the study show that Malay restaurant owners need to carefully plan their business operations to ensure that the restaurants are able to sustain in difficult times such as in this COVID-19 pandemic. Limitations and scope of future research are also discussed.
format Article
author Zainol, Noorliza
Ariffin, Hashim Fadzil
spellingShingle Zainol, Noorliza
Ariffin, Hashim Fadzil
Customers’ acceptance of food served in Malay restaurants during COVID-19 pandemic: study on food quality factors / Noorliza Zainol … [et al.]
author_facet Zainol, Noorliza
Ariffin, Hashim Fadzil
author_sort Zainol, Noorliza
title Customers’ acceptance of food served in Malay restaurants during COVID-19 pandemic: study on food quality factors / Noorliza Zainol … [et al.]
title_short Customers’ acceptance of food served in Malay restaurants during COVID-19 pandemic: study on food quality factors / Noorliza Zainol … [et al.]
title_full Customers’ acceptance of food served in Malay restaurants during COVID-19 pandemic: study on food quality factors / Noorliza Zainol … [et al.]
title_fullStr Customers’ acceptance of food served in Malay restaurants during COVID-19 pandemic: study on food quality factors / Noorliza Zainol … [et al.]
title_full_unstemmed Customers’ acceptance of food served in Malay restaurants during COVID-19 pandemic: study on food quality factors / Noorliza Zainol … [et al.]
title_sort customers’ acceptance of food served in malay restaurants during covid-19 pandemic: study on food quality factors / noorliza zainol … [et al.]
publisher Universiti Teknologi MARA, Shah Alam: Malaysian Academy of SME and Entrepreneurship Development (MASMED)
publishDate 2022
url https://ir.uitm.edu.my/id/eprint/66360/1/66360.pdf
https://ir.uitm.edu.my/id/eprint/66360/
https://aej.uitm.edu.my/
_version_ 1744357275723628544
score 13.211869

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