The acceptance of satay innovation for domestic tourism.
Innovations are a process of recreating or bring a new product on the market for the purpose of increasing sales and performance efficiency. It has influenced and altered almost every aspect life from food, lifestyle, traditions, and daily lifestyle. The innovation of Satay experienced a huge altera...
| Main Authors: | , |
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| Format: | Proceeding Paper |
| Language: | English |
| Published: |
2020
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/82583/ http://irep.iium.edu.my/82583/1/8%20THE%20ACCEPTANCE%20OF%20SATAY%20INNOVATION%20FOR%20DOMESTIC%20TOURISM.pdf |
| _version_ | 1848789323936169984 |
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| author | Hamidi, Nurul Hassanah Saad, Mazni |
| author_facet | Hamidi, Nurul Hassanah Saad, Mazni |
| author_sort | Hamidi, Nurul Hassanah |
| building | IIUM Repository |
| collection | Online Access |
| description | Innovations are a process of recreating or bring a new product on the market for the purpose of increasing sales and performance efficiency. It has influenced and altered almost every aspect life from food, lifestyle, traditions, and daily lifestyle. The innovation of Satay experienced a huge alteration as time pass by it has been forgotten as a Malaysian food heritage. It is happening due to poor marketing and promotion which inclusion of foreign food culture that has undermined the tradition of traditional food. Therefore, this research aims to identify the characteristics of innovation on satay and investigate local acceptance towards innovation towards satay. The study was carried out by implementing a qualitative research approach by conducting a face-to-face interview with selected satay operator. The study involved thematical analysis in line with phenomenological approach. Hence, the research outcome may offer understanding to strengthen of promotion and marketing in Malaysian food heritage. |
| first_indexed | 2025-11-14T17:54:54Z |
| format | Proceeding Paper |
| id | iium-82583 |
| institution | International Islamic University Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T17:54:54Z |
| publishDate | 2020 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | iium-825832020-09-10T02:52:56Z http://irep.iium.edu.my/82583/ The acceptance of satay innovation for domestic tourism. Hamidi, Nurul Hassanah Saad, Mazni TX341 Nutrition. Foods and food supply Innovations are a process of recreating or bring a new product on the market for the purpose of increasing sales and performance efficiency. It has influenced and altered almost every aspect life from food, lifestyle, traditions, and daily lifestyle. The innovation of Satay experienced a huge alteration as time pass by it has been forgotten as a Malaysian food heritage. It is happening due to poor marketing and promotion which inclusion of foreign food culture that has undermined the tradition of traditional food. Therefore, this research aims to identify the characteristics of innovation on satay and investigate local acceptance towards innovation towards satay. The study was carried out by implementing a qualitative research approach by conducting a face-to-face interview with selected satay operator. The study involved thematical analysis in line with phenomenological approach. Hence, the research outcome may offer understanding to strengthen of promotion and marketing in Malaysian food heritage. 2020-07-05 Proceeding Paper NonPeerReviewed application/pdf en http://irep.iium.edu.my/82583/1/8%20THE%20ACCEPTANCE%20OF%20SATAY%20INNOVATION%20FOR%20DOMESTIC%20TOURISM.pdf Hamidi, Nurul Hassanah and Saad, Mazni (2020) The acceptance of satay innovation for domestic tourism. In: 2nd Research Colloquium on Tourism & Hospitality, 5 July 2020, Kulliyyah of Languages and Management. (Unpublished) |
| spellingShingle | TX341 Nutrition. Foods and food supply Hamidi, Nurul Hassanah Saad, Mazni The acceptance of satay innovation for domestic tourism. |
| title | The acceptance of satay innovation for domestic tourism. |
| title_full | The acceptance of satay innovation for domestic tourism. |
| title_fullStr | The acceptance of satay innovation for domestic tourism. |
| title_full_unstemmed | The acceptance of satay innovation for domestic tourism. |
| title_short | The acceptance of satay innovation for domestic tourism. |
| title_sort | acceptance of satay innovation for domestic tourism. |
| topic | TX341 Nutrition. Foods and food supply |
| url | http://irep.iium.edu.my/82583/ http://irep.iium.edu.my/82583/1/8%20THE%20ACCEPTANCE%20OF%20SATAY%20INNOVATION%20FOR%20DOMESTIC%20TOURISM.pdf |