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Investigating Food Quality at UUM’s Lake Restaurant: Are Customers Satisfied?

Ideris, Muhamad Shah Kamal and Mustafa, Eshaby and Saadin, Muhamad Nizam (2021) Investigating Food Quality at UUM’s Lake Restaurant: Are Customers Satisfied? Journal of Event, Tourism and Hospitality Studies (JETH), 1. pp. 210-232. ISSN eISSN 2805-4423

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The restaurant concept plays an important role in establishing and running a successful food business. Maintaining the quality of foods is an important criterion that service providers must look at to attract new customers and retain existing customers on the premises. By considering the importance of the quality of foods and customers in the restaurant industry, this study examines the relationship between the quality of food attributes and customer satisfaction. The research utilized a quantitative approach to conducting the study. Universiti Utara Malaysia students who visited The Lake restaurant are chosen as the unit of analysis. The close-ended questionnaires were distributed to the students to obtain the data for this study. In order to conduct the survey, the researchers used Google form as a tool. The questionnaires were distributed by Google form using the purposive sampling method. A total of 400 questionnaires were distributed among the students, and 364 usable questionnaires proceeded for the descriptive and inferential analyses of the study. The study found that there is a positive relationship between food quality attributes (freshness, taste, healthy options, variety of menu, presentations, and temperature) and customers' satisfaction. The findings of the study posed significance and added new knowledge to the practitioners and academicians.

Item Type: Article
Uncontrolled Keywords: Food Quality, Customer Satisfaction, UUM’s Lake Restaurant, Restaurant Industry
Subjects: H Social Sciences > HF Commerce
Divisions: School of Tourism, Hospitality and Event Management
Depositing User: Mrs Nurin Jazlina Hamid
Date Deposited: 26 Mar 2023 13:26
Last Modified: 26 Mar 2023 13:26

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