ISSN 2394-5125
 

Research Article 


FOOD QUALITY AND TOURIST SATISFACTION IN TIOMAN ISLAND

Mohd Farid Shamsudin, SyafiqahMd Nayan, Mohd Fikri Ishak, Siti Aisyah Esa, Sallaudin Hassan.

Abstract
Food quality has become essential and requirements among the customers. Today, the customer
is concern about their health and wellbeing. The purpose of this research is to evaluate the roles of food quality
among the customers towards satisfaction. Food quality divided into two main dimensions, which are extrinsic
and intrinsic. Extrinsic is more related to external parts such as branding, regulations, and after-sales services.
Intrinsic factors are more related to taste, odor, and shape, and nutritional. The research used a quantitative
method where questionnaires were used to collect data. Three hundred respondents were targeted, but only 246
usable data received within the time allocated. The results indicate that both extrinsic and intrinsic were equally
crucial from the customer perspective. Customer is concerned about food safety. At the same time, service
providers need to put more effort into meeting customer requirements and needs.

Key words: food safety, extrinsic, intrinsic, satisfaction


 
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How to Cite this Article
Pubmed Style

Mohd Farid Shamsudin, SyafiqahMd Nayan, Mohd Fikri Ishak, Siti Aisyah Esa, Sallaudin Hassan. FOOD QUALITY AND TOURIST SATISFACTION IN TIOMAN ISLAND. JCR. 2020; 7(19): 693-699. doi:10.31838/jcr.07.19.84


Web Style

Mohd Farid Shamsudin, SyafiqahMd Nayan, Mohd Fikri Ishak, Siti Aisyah Esa, Sallaudin Hassan. FOOD QUALITY AND TOURIST SATISFACTION IN TIOMAN ISLAND. http://www.jcreview.com/?mno=102827 [Access: July 16, 2020]. doi:10.31838/jcr.07.19.84


AMA (American Medical Association) Style

Mohd Farid Shamsudin, SyafiqahMd Nayan, Mohd Fikri Ishak, Siti Aisyah Esa, Sallaudin Hassan. FOOD QUALITY AND TOURIST SATISFACTION IN TIOMAN ISLAND. JCR. 2020; 7(19): 693-699. doi:10.31838/jcr.07.19.84



Vancouver/ICMJE Style

Mohd Farid Shamsudin, SyafiqahMd Nayan, Mohd Fikri Ishak, Siti Aisyah Esa, Sallaudin Hassan. FOOD QUALITY AND TOURIST SATISFACTION IN TIOMAN ISLAND. JCR. (2020), [cited July 16, 2020]; 7(19): 693-699. doi:10.31838/jcr.07.19.84



Harvard Style

Mohd Farid Shamsudin, SyafiqahMd Nayan, Mohd Fikri Ishak, Siti Aisyah Esa, Sallaudin Hassan (2020) FOOD QUALITY AND TOURIST SATISFACTION IN TIOMAN ISLAND. JCR, 7 (19), 693-699. doi:10.31838/jcr.07.19.84



Turabian Style

Mohd Farid Shamsudin, SyafiqahMd Nayan, Mohd Fikri Ishak, Siti Aisyah Esa, Sallaudin Hassan. 2020. FOOD QUALITY AND TOURIST SATISFACTION IN TIOMAN ISLAND. Journal of Critical Reviews, 7 (19), 693-699. doi:10.31838/jcr.07.19.84



Chicago Style

Mohd Farid Shamsudin, SyafiqahMd Nayan, Mohd Fikri Ishak, Siti Aisyah Esa, Sallaudin Hassan. "FOOD QUALITY AND TOURIST SATISFACTION IN TIOMAN ISLAND." Journal of Critical Reviews 7 (2020), 693-699. doi:10.31838/jcr.07.19.84



MLA (The Modern Language Association) Style

Mohd Farid Shamsudin, SyafiqahMd Nayan, Mohd Fikri Ishak, Siti Aisyah Esa, Sallaudin Hassan. "FOOD QUALITY AND TOURIST SATISFACTION IN TIOMAN ISLAND." Journal of Critical Reviews 7.19 (2020), 693-699. Print. doi:10.31838/jcr.07.19.84



APA (American Psychological Association) Style

Mohd Farid Shamsudin, SyafiqahMd Nayan, Mohd Fikri Ishak, Siti Aisyah Esa, Sallaudin Hassan (2020) FOOD QUALITY AND TOURIST SATISFACTION IN TIOMAN ISLAND. Journal of Critical Reviews, 7 (19), 693-699. doi:10.31838/jcr.07.19.84





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