UPSI Digital Repository (UDRep) : Guest Mode

Search Results

2 record(s) found

Simplified search suggestions : Mohd Nazri Abdul Raji

The influence of customer perceived value and perceived service performance on customer satisfaction to malay upscale restaurants in Kuala Lumpur

Mohd Nazri Abdul Raji

Abstract

To date, popularity of Malay upscale restaurant is still outshined by other international full service restaurant that comes from different part of the world such as American, Mexican, Siamese, Spanish, French, Korean, Japanese and others. Basically the highly demand towards international full service restaurant has made local restaurants particularly Malay full service restaurants trying to be a player and taking a share of this market. This study focuses on the analyzing the influence of customer perceived value and perceived service performance on customer satisfaction to Malay upscale restaurants in Kuala Lumpur. It looks at the dimension in perceived value on emotional responses, monetary price, behavioral price and reputation. Meanwhile, the dimension in perceived service performance looks on physical environment quality, interactional quality and outcome quality. A total of 5 Malay upscale restaura.....

Thesis Published 2013 848 hits Available

The influence of nature and culture in the formation of traditional food at lenggong valley, Perak

Mohd Nazri Abdul Raji

Abstract

Traditional food is a valuable asset inherited from one generation to another. The formation of this traditional food in specific district or country is influenced by various factors such as natural environment, cultural intermingling, political boundaries and local genius. As a result, the background and characteristic of traditional food can reflect the community’s origin, culture and identity. Despite that, research on the formation of traditional food is seemingly limited, particularly in the rural area. This phenomenon is due to the lack of appreciation to the traditional food among the community especially the young generation. Thus, this study aimed to understand the formation of traditional food in Lenggong Valley based on the influence of nature and culture factors. A qualitative research design was used in this study. The data was collected through semi structured interviews, and purposive sampling technique was employed by the researchers. A total of 10 informants were inv.....

Article Published 2024 474 hits Available

Search Results

Filter

Specific Period

Recently Accessed