Assessing of Customer Perception on Innovation of Food Service

Authors

  • Norfadzilah Abdul Razak Faculty Business Management, Universiti Teknologi MARA, Selangor
  • Zaidi Mohd Aminuddin Faculty Business Management, Universiti Teknologi MARA, Selangor
  • Ayu Rohaidah Ghazali Faculty Business Management, Universiti Teknologi MARA, Selangor
  • Nini Hartini Asnawi Faculty Business Management, Universiti Teknologi MARA, Selangor

Keywords:

Customer Perception, Innovation in Business, Food Service, Business Competitive.

Abstract

In the highly competitive business environment, the restaurant industry critically strives to maintain their services particularly to customer's evaluation, changes in customer preferences and rapid of fast food and international restaurant that make business in Malaysia. As a local entrepreneur of the restaurant, they need several strategies to innovate their services to tackle their customer in highly competitive and make an improvement to another level standing with the international restaurant. Thus, a descriptive study was conducted to explore the perception of the customer towards several elements of innovation which are healthier food, modification of menu items, increase in food service options, technology advancement, environment sustainability, inclination towards global cuisines apply to one of the selected local restaurants. The survey was distributed to 235 of customers who walked into the restaurant and the finding revealed that healthier food, modification of menu items, food service options, technology advancement, environment sustainability inclination towards global cuisines and focus on customer of new generations are highly demand by the customers. The finding of this study also implies the effective practices that will be used in order to make an improvement, being creative and innovative of the restaurant product and services for the future.

Downloads

Published

2019-12-11

How to Cite

Razak, N. A., Aminuddin, Z. M., Ghazali, A. R., & Asnawi, N. H. (2019). Assessing of Customer Perception on Innovation of Food Service. Journal of Reviews on Global Economics, 8, 958–962. Retrieved from https://mail.lifescienceglobal.com/pms/index.php/jrge/article/view/6249

Issue

Vol. 8 (2019)

Section

Special Issue - Retailing from Consumers’ Perspective

License

Policy for Journals/Articles with Open Access

Authors who publish with this journal agree to the following terms:

  • Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

  • Authors are permitted and encouraged to post links to their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work

Policy for Journals / Manuscript with Paid Access

Authors who publish with this journal agree to the following terms:

  • Publisher retain copyright .

  • Authors are permitted and encouraged to post links to their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work .