Customers’ preferences towards hygiene restaurant among UMK students

Nur Suzila Mohd Sabri, . (2011) Customers’ preferences towards hygiene restaurant among UMK students. [Undergraduate Final Project Report] (Submitted)

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Abstract

Hygiene is one of the aspects that customers need to pay attention to avoid food poisoning. This study was conducted at restaurant area Pengkalan Chepa. In this study the selection of priority reviews for the cleanliness of restaurant customers. There are four aspects to be studied include food hygiene, food handler hygiene, cleanliness of the restaurant environment and premise tangibles hygiene. This study uses a descriptive method involves 100 students from University Malaysia Kelantan. The data collected were analyzed using the Statistical Package for Social Science (SPSS) version 18.0. The results showed customers preferences that food hygiene, food handler hygiene and premise tangibles hygiene when selection of restaurant. While cleanliness of restaurant environment has no relationship between customers’ preferences towards hygiene restaurant. The suggestion for restaurant there should play an important role to ensure the hygiene of the restaurant treated with care because hygiene is an important factor to customers in the priority selection of restaurants. Discussion on findings, conclusion and limitations of study are also included in the report.

Item Type: Undergraduate Final Project Report
Faculty: Faculty of Entrepreneurship and Business
Depositing User: Users 659 not found.
Date Deposited: 31 Jul 2013 02:18
Last Modified: 31 Jul 2013 02:18
URI: http://umkeprints.umk.edu.my/id/eprint/1921
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