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Factors Influencing Consumer Perceptions, Attitudes and Acceptance to
Consume Terengganu Heritage Foods in Hotels and Resorts in Terengganu
Nur Alina Abdul Aziz
Supervisor: Encik Mohamad Rahijan Abdul Wahab
Bachelor of Food Science (Food Service and Nutrition)
School of Food Science and Technology
Heritage food is closely associates with classical food or traditional food that symbolizes
the identity and uniqueness of the country as well as the citizens. This study aims to
determine the factors that influencing consumer perceptions, attitudes and acceptance
to consume Terengganu heritage food offered in hotels and resorts in Terengganu; to
determine the relationship between consumer perceptions, attitudes and acceptance to
consume Terengganu heritage food; to investigate consumer knowledge about the types
of Terengganu heritage food. The data will be collected from 200 respondents dined at
selected hotels and resorts in Terengganu by using self-completed questionnaire survey.
The findings will be expected that the highest influence factor of consumer perceptions
is taste, for consumer attitudes will be the price factor and the tradition and culture will
be the influence factor for consumer acceptance towards Terengganu heritage foods;
there is a relationship between consumer’s perceptions, attitudes and acceptance towards
Terengganu heritage food and there is no significant differences between genders on the
types of Terengganu traditional food associated with food heritage.
1189 | UMT UNDERGRADUATE RESEARCH DAY