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Consumers Attitude Towards Mamak Food in Malaysia

Kartina Abu Bakar

ISBN 10: 3659173762 / ISBN 13: 9783659173769
Editorial: LAP Lambert Academic Publishing
Nuevos Condición: New Encuadernación de tapa blanda
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Librería en AbeBooks desde: 21 de mayo de 2012

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Descripción

Paperback. 92 pages. Dimensions: 8.7in. x 5.9in. x 0.2in.Malaysia is a unique country as there are multi races and ethnics of people live together in harmony and as such there are many ethnic foods such as Mamak food. Mamak food is popular among Malaysian and Tourist and can be found from roadside stalls to cafe or Bistro concept restaurants. The objective of this study is to provide an insight into customers dining intention to Mamak restaurants measuring the service quality and food attributes. Surprisingly, only one of the factor of service quality and one variable of food attributes has a greater influence for customer dining intention. Simultaneously, other findings in this study can be used by other concepts restaurants to develop a competitive advantage that will further promote Malaysia as an interesting and colourful tourism destination in the world. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. N° de ref. de la librería 9783659173769

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Título: Consumers Attitude Towards Mamak Food in ...

Editorial: LAP Lambert Academic Publishing

Encuadernación: Paperback

Condición del libro:New

Tipo de libro: Paperback

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Sinopsis:

Malaysia is a unique country as there are multi races and ethnics of people live together in harmony and as such there are many ethnic foods such as "Mamak" food. "Mamak" food is popular among Malaysian and Tourist and can be found from roadside stalls to cafe or Bistro concept restaurants. The objective of this study is to provide an insight into customers dining intention to "Mamak" restaurants measuring the service quality and food attributes. Surprisingly, only one of the factor of service quality and one variable of food attributes has a greater influence for customer dining intention. Simultaneously, other findings in this study can be used by other concepts restaurants to develop a competitive advantage that will further promote Malaysia as an interesting and colourful tourism destination in the world.

About the Author:

Kartina Abu Bakar who is respected and well - experienced educator, has teaching experienced more than 16 years in Taylor's University, Subang Jaya Malaysia. She has obtained an MBA concentration in Hospitality and Tourism from University of Malaya and a degree in Hospitality Management from University of Toulouse France.

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