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Factors inducing the consumer acceptance to consume Johor heritage foods
in hotel and resort in Johor.
Intan Nor Shaira Natasha
Supervisor: Mr. Mohamad Rahijan
Bachelor of Food Science (Food Services and Nutrition)
School of Food Science and Technology
In this study, the researcher wants to highlight about Johor heritage foods in terms of
consumer acceptance. The main aim is to determine the factors inducing the consumer
acceptance to consume Johor heritage foods in hotel and resort in Johor. The type
sampling will be used is convenience sampling at which will be conducted in Johor. The
targeted respondents will be selected from all people at the age of 18 and above at which
they will be provided a set of questionnaire. Therefore, it is expected that the consumers
will have more knowledge about Johor heritage foods in terms of types, availability and
taste. Besides, the factors that induced the consumer in consuming Johor heritage foods
in hotel and resort in Johor are quality of the foods, visual appearance and taste. Lastly,
the relationship between the socio-demographic and consumer’s acceptance towards
Johor heritage foods will be correlated to each other.
1165 | UMT UNDERGRADUATE RESEARCH DAY