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Consumer acceptance towards innovation in Malay traditional food


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
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
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