Please use this identifier to cite or link to this item:
http://hdl.handle.net/123456789/5810
Title: | Consumer acceptance of innovation in traditional foods among undergraduate’ student | Authors: | Ahamd Rashdan bin Rozman Ainnu Natasha bjnti Mat Zais Ainul Athirah binti Mat Nudin Amni binti Abd Azis Simpong, D.B |
Keywords: | Consumer Acceptance;Traditional Food Innovation;Knowledge;Attitude;Undergraduates students | Issue Date: | 2023 | Publisher: | Faculty of Hospitality, Tourism and Wellness | Conference: | Hotwec 7.0 Sustainably Nurturing Tourism, Hospitality and Wellness | Abstract: | The study examines consumer acceptance of innovation in traditional foods among undergraduate students and finds out the relationship between knowledge, attitude, and practice of consumer acceptance. A survey with 390 participants who eat traditional Malay food was carried out applying questionnaires. The data was examined using descriptive and correlational analysis. Findings showed that perception had the least link with customer acceptability whereas the three factors strongly connected to attitude had the largest relationship. Future researchers were given implications and suggestions based on the findings. |
Description: | Others |
URI: | http://hdl.handle.net/123456789/5810 | ISBN: | 978-629-489-007-7 |
Appears in Collections: | Faculty of Hospitality, Tourism and Wellness - Proceedings |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
colloqium paper 1.pdf | 353.5 kB | Adobe PDF | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.