Please use this identifier to cite or link to this item:
http://hdl.handle.net/123456789/5836
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Jeyageetha a/p Rajandran | en_US |
dc.contributor.author | Siti Nurul Aisyah Marzuki | en_US |
dc.contributor.author | Amir Hakim Abd Rahman | en_US |
dc.contributor.author | Nur Yasmin Balqis @ Rosliza | en_US |
dc.contributor.author | Suchi Hassan | en_US |
dc.date.accessioned | 2024-01-24T08:40:23Z | - |
dc.date.available | 2024-01-24T08:40:23Z | - |
dc.date.issued | 2023 | - |
dc.identifier.uri | http://hdl.handle.net/123456789/5836 | - |
dc.description | Others | en_US |
dc.description.abstract | Fast food is a type of food produced in large quantities for commercial resale, with a strong emphasis on quick service. It is commonly found in restaurants or stores, offering frozen, preheated, or precooked ingredients packaged for take-out or take-away purposes. Understanding the factors influencing fast food selection, such as delicious, preparation, and price, is crucial. This research specifically focuses on third-year students pursuing a Bachelor's degree in Entrepreneurship (Wellness) with honours at UMK City Campus. The study aims to collect data from a total of 161 respondents, with an expected target of 113 participants. The research methodology employed ensures a structured approach to ensure reliable and valid results. A study must have a clear purpose, maintain objectivity, and employ appropriate methods to yield the desired outcomes or answers. | en_US |
dc.publisher | Fakulti Hospitaliti, Pelancongan dan Kesejahteraan | en_US |
dc.subject | Fast Food Selection | en_US |
dc.subject | Delicious | en_US |
dc.subject | Preparation | en_US |
dc.title | Preferences of Fast-Food Selection Among Third-Year Students of Bachelor Entrepreneurship (Wellness) with Honour at UMK City Campus. | en_US |
dc.type | National | en_US |
dc.relation.conference | Hotwec 7.0 Sustainably Nurturing Tourism, Hospitality and Wellness | en_US |
dc.identifier.doi | 978-629-489-007-7 | - |
dc.description.page | 1884-1895 | en_US |
dc.relation.seminar | E-Proceeding Hotwec 7.0 Sustainably Nurturing Tourism, Hospitality and Wellness Industry For A Brighter Tomorrow | en_US |
dc.description.type | Proceeding Papers | en_US |
item.openairetype | National | - |
item.grantfulltext | open | - |
item.fulltext | With Fulltext | - |
crisitem.author.dept | UNIVERSITI MALAYSIA KELANTAN | - |
Appears in Collections: | Faculty of Hospitality, Tourism and Wellness - Proceedings |
Files in This Item:
File | Description | Size | Format | |
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E-PROCEEDING HOTWEC 7.0_FHPK-1854-1865.pdf | 564.72 kB | Adobe PDF | View/Open |
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