The study of customer Perception and expectation toward food presentation / Noorliza Zainol, Hashim Fadzil Ariffin and Abdul Rahman Ahmad Rozali
Every sole ingredient used in plating foods may influence foods presentation. Other elements in food presentation such the foods’ color, temperature, variety, freshness, shape and the materials of the tableware used; need to be balance on plate to increase the level of palatability. These elements i...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Universiti Teknologi MARA, Cawangan Melaka
2018
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| Online Access: | https://ir.uitm.edu.my/id/eprint/29970/ |
| _version_ | 1848807376675667968 |
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| author | Zainol, Noorliza Ariffin, Hashim Fadzil Ahmad Rozali, Abdul Rahman |
| author_facet | Zainol, Noorliza Ariffin, Hashim Fadzil Ahmad Rozali, Abdul Rahman |
| author_sort | Zainol, Noorliza |
| building | UiTM Institutional Repository |
| collection | Online Access |
| description | Every sole ingredient used in plating foods may influence foods presentation. Other elements in food presentation such the foods’ color, temperature, variety, freshness, shape and the materials of the tableware used; need to be balance on plate to increase the level of palatability. These elements in a food’s plate may act as the communication and marketing tool to the customers. The study was done through a survey participated by 300 students of University Technology Mara (Penang). The purpose of this study is to examine the elements that manipulate customers’ expectation on food presentation and to investigate the degree of customer perception toward food presentation. In this study, the researcher found that the food presentation has significantly impacted on the way in which customers consume their foods, the different color, shape, size and variety of food, the used of tableware and arrangements of foods must work together pleasantly in order to stimulate customer appetite. It may beneficial to all the food developers as the art may significantly changes by manipulating the factors and resulting in influencing the customers’ foods’ choices. |
| first_indexed | 2025-11-14T22:41:51Z |
| format | Article |
| id | uitm-29970 |
| institution | Universiti Teknologi MARA |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T22:41:51Z |
| publishDate | 2018 |
| publisher | Universiti Teknologi MARA, Cawangan Melaka |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | uitm-299702025-07-02T07:32:36Z https://ir.uitm.edu.my/id/eprint/29970/ The study of customer Perception and expectation toward food presentation / Noorliza Zainol, Hashim Fadzil Ariffin and Abdul Rahman Ahmad Rozali ajobss Zainol, Noorliza Ariffin, Hashim Fadzil Ahmad Rozali, Abdul Rahman Consumer behavior. Consumers' preferences. Consumer research. Including consumer profiling Consumer satisfaction Every sole ingredient used in plating foods may influence foods presentation. Other elements in food presentation such the foods’ color, temperature, variety, freshness, shape and the materials of the tableware used; need to be balance on plate to increase the level of palatability. These elements in a food’s plate may act as the communication and marketing tool to the customers. The study was done through a survey participated by 300 students of University Technology Mara (Penang). The purpose of this study is to examine the elements that manipulate customers’ expectation on food presentation and to investigate the degree of customer perception toward food presentation. In this study, the researcher found that the food presentation has significantly impacted on the way in which customers consume their foods, the different color, shape, size and variety of food, the used of tableware and arrangements of foods must work together pleasantly in order to stimulate customer appetite. It may beneficial to all the food developers as the art may significantly changes by manipulating the factors and resulting in influencing the customers’ foods’ choices. Universiti Teknologi MARA, Cawangan Melaka 2018-10 Article NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/29970/1/29970.pdf Zainol, Noorliza and Ariffin, Hashim Fadzil and Ahmad Rozali, Abdul Rahman (2018) The study of customer Perception and expectation toward food presentation / Noorliza Zainol, Hashim Fadzil Ariffin and Abdul Rahman Ahmad Rozali. (2018) Academic Journal of Business and Social Sciences (AJoBSS) <https://ir.uitm.edu.my/view/publication/Academic_Journal_of_Business_and_Social_Sciences_=28AJoBSS=29.html>, 2 (1). pp. 1-8. ISSN 2590-440X https://journal.uitm.edu.my/ojs/index.php/AJoBSS/ |
| spellingShingle | Consumer behavior. Consumers' preferences. Consumer research. Including consumer profiling Consumer satisfaction Zainol, Noorliza Ariffin, Hashim Fadzil Ahmad Rozali, Abdul Rahman The study of customer Perception and expectation toward food presentation / Noorliza Zainol, Hashim Fadzil Ariffin and Abdul Rahman Ahmad Rozali |
| title | The study of customer Perception and expectation toward food presentation / Noorliza Zainol, Hashim Fadzil Ariffin and Abdul Rahman Ahmad Rozali |
| title_full | The study of customer Perception and expectation toward food presentation / Noorliza Zainol, Hashim Fadzil Ariffin and Abdul Rahman Ahmad Rozali |
| title_fullStr | The study of customer Perception and expectation toward food presentation / Noorliza Zainol, Hashim Fadzil Ariffin and Abdul Rahman Ahmad Rozali |
| title_full_unstemmed | The study of customer Perception and expectation toward food presentation / Noorliza Zainol, Hashim Fadzil Ariffin and Abdul Rahman Ahmad Rozali |
| title_short | The study of customer Perception and expectation toward food presentation / Noorliza Zainol, Hashim Fadzil Ariffin and Abdul Rahman Ahmad Rozali |
| title_sort | study of customer perception and expectation toward food presentation / noorliza zainol, hashim fadzil ariffin and abdul rahman ahmad rozali |
| topic | Consumer behavior. Consumers' preferences. Consumer research. Including consumer profiling Consumer satisfaction |
| url | https://ir.uitm.edu.my/id/eprint/29970/ https://ir.uitm.edu.my/id/eprint/29970/ |