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You searched Library Catalogue - Title: 100 fondant animal cake toppers / Helen Penman.
Call Number (WOU) SP CEMBA 2015 71
Author Ong, Li Cheng
Title Factors influencing restaurant preferences among working people in Bayan Lepas, Penang / Ong Li Cheng
Abstract With the changing preferences of consumers and the growing numbers of restaurant, the restaurant industry has become more competitive. It has been a challenge for a restaurant to stay competitive and sustaining the business. Therefore, this study is attempted to identify the determinant factors that affect the restaurant preferences of working people in Bayan Lepas, Penang. The impact of various variables including quality of food, quality of service, price of the food and the ambiance of the restaurant has been analyzed. In this study, quota sampling were used with the population of interest is being selected based on variables of gender, race, marital status, age group, occupation level and monthly income. Data collection is gathered by using primary data collection method through online questionnaires. A total of 139 respondents with different demographic profiles have responded to the questionnaires. The collected data has been analyzed by using Statistical Package for Social Science software (SPSS). The statistical analysis methods employed in this study are descriptive analysis, reliability analysis, and correlations analysis. The findings from the results has indicated that quality of food, quality of service, and the ambiance of the restaurant will have significant impact on the working people’s preference towards restaurant in Bayan Lepas, Penang. The hypotheses that the price of the food will have significant impact to the working people’s preference towards restaurant in Bayan Lepas, Penang were not supported. This study has discussed both the implications and limitations of the study. Besides, suggestions and direction for future research were also presented in this study. This study is important in helping the restaurant operators to understand the consumer’s preference on restaurant selection. It also offer views on how restaurant operators can capture, segment and develop strategies in retaining customers and also stay competitive in the restaurant industry.
Notes Final project report submitted in partial fulfilment of the requirements for the Degree of Master of Business Administration (CeMBA)
Publisher/Year Penang : School of Business and Administration, Wawasan Open University, 2015
Subject Restaurants.
Subject Food service employees -- Job descriptions.
Subject Food quality.
Subject Service quality.

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