Citation
Cerlina Sali and Mohammad Yunus Mohd Noor Azni and Najwa Che Supian and Nasirahtul Akmar Kamarudin (2022) Consumer acceptance towards innovation in Malay traditional food. Final Year Project thesis, UNIVERSITI MALAYSIA KELANTAN. (Submitted) |
Abstract
The study examines consumer acceptance toward innovation in Malay traditional food and to find out the relationship between attitude, perceived authenticity, and perception of consumer acceptance. A survey was conducted using questionnaires, involving 384 respondents who consume Malay traditional food. Descriptive and correlation analyses were used to analyze the data obtained. Findings revealed that the three variables are significantly related to consumer acceptance attitude showed the strongest relationship while perception showed the weakest relationship with consumer acceptance. Implications and recommendations were provided for future researchers in line with the study. |
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Additional Metadata
Item Type: | Undergraduate Final Project Report |
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Collection Type: | Final Year Project |
Date: | 27 June 2022 |
Number of Pages: | 116 |
Call Number: | SAH 2022/011 |
Supervisor: | Puan Nurul Fardila Binti Abd Razak |
Programme: | BACHELOR OF ENTREPRENEURSHIP (HOSPITALITY) |
Institution: | UNIVERSITI MALAYSIA KELANTAN |
Faculty/Centre/Office: | Faculty of Hospitality, Tourism and Wellness |
URI: | http://discol.umk.edu.my/id/eprint/11495 |
Statistic Details: | View Download Statistic |