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Factors that influence customers satisfaction towards robotic service restaurant in malaysia


Citation

Muhamad Hakimi Abdullah Muhamad Ibad Hassan and Muhamad Ibad Hassan and Muhammad Aiman Hakim Zaidi and Muhammad Fahmi Amin Husni (2022) Factors that influence customers satisfaction towards robotic service restaurant in malaysia. Final Year Project thesis, Universiti Malaysia Kelantan. (Submitted)

Abstract

The world has been presented with a variety of modernity and technological sophistication that can match human efficiency. robots are among the technologies that can replace humans in terms of daily work. But to what extent can these advanced robot capabilities meet and give satisfaction to humans in their use, especially in industrial sectors such as the hospitality industry where robots are now increasingly taking over all the tasks that were previously done by humans. Research has shown that there are several factors that influence customer satisfaction towards robotic service restaurants. The purpose of the study is to determine the four main factors in knowing customer satisfaction with robot restaurant services. These four factors are service efficiency, time saving, security and monetary value. For gathering information and data, an online questionnaire has been distributed through social media. Malaysian population is used, and samples have been taken to analyse the data to find answers to this study. scientific methods are also applied to obtain excellent results along with making this study more practical and useful.
Keywords: Robotic Service, Customer Satisfaction, Time Saving, Service Efficiency, Security, Monetary Value

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Additional Metadata

Item Type: Undergraduate Final Project Report
Collection Type: Final Year Project
Date: 2022
Number of Pages: 108
Call Number: H5
Supervisor: Puan Nur Azimah binti Othman
Programme: Bachelor of Entrepreneurship (Hospitality) with Honours
Institution: Universiti Malaysia Kelantan
Faculty/Centre/Office: Faculty of Hospitality, Tourism and Wellness
URI: http://discol.umk.edu.my/id/eprint/14007
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