Displaying publications 1 - 20 of 38 in total

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  1. Yusoff FA, Rahman RA, May LH, Budart SB, Sulaiman LH
    Western Pac Surveill Response J, 2015 May 27;6(2):27-31.
    PMID: 26306213 DOI: 10.5365/WPSAR.2015.6.1.012
    In September 2012, 10 cases suspected to be hepatitis A were notified to the Manjung District Health Department. An investigation was conducted to identify the possible mode of transmission, source of the outbreak and to recommend prevention and control measures.
    Matched MeSH terms: Restaurants/standards
  2. Papargyropoulou E, Wright N, Lozano R, Steinberger J, Padfield R, Ujang Z
    Waste Manag, 2016 Mar;49:326-336.
    PMID: 26803473 DOI: 10.1016/j.wasman.2016.01.017
    Food waste has significant detrimental economic, environmental and social impacts. The magnitude and complexity of the global food waste problem has brought it to the forefront of the environmental agenda; however, there has been little research on the patterns and drivers of food waste generation, especially outside the household. This is partially due to weaknesses in the methodological approaches used to understand such a complex problem. This paper proposes a novel conceptual framework to identify and explain the patterns and drivers of food waste generation in the hospitality sector, with the aim of identifying food waste prevention measures. This conceptual framework integrates data collection and analysis methods from ethnography and grounded theory, complemented with concepts and tools from industrial ecology for the analysis of quantitative data. A case study of food waste generation at a hotel restaurant in Malaysia is used as an example to illustrate how this conceptual framework can be applied. The conceptual framework links the biophysical and economic flows of food provisioning and waste generation, with the social and cultural practices associated with food preparation and consumption. The case study demonstrates that food waste is intrinsically linked to the way we provision and consume food, the material and socio-cultural context of food consumption and food waste generation. Food provisioning, food consumption and food waste generation should be studied together in order to fully understand how, where and most importantly why food waste is generated. This understanding will then enable to draw detailed, case specific food waste prevention plans addressing the material and socio-economic aspects of food waste generation.
    Matched MeSH terms: Restaurants*
  3. Jeffery J, Sulaiman S, Oothuman P, Vellayan S, Zainol-Ariffin P, Paramaswaran S, et al.
    Trop Biomed, 2012 Mar;29(1):180-6.
    PMID: 22543619 MyJurnal
    The following domiciliary cockroaches were collected from restaurants in five zones of Kuala Lumpur Federal Territory, Malaysia using 1L glass beaker traps baited with ground mouse-pellets: Periplaneta americana (Linnaeus) (n = 820), Periplaneta brunnea Burmeister (n = 46), Blattella germanica (Linnaeus) (n = 12504), Supella longipalpa (Fabricius) (n = 321), Symploce pallens Stephens (n = 29) and Neostylopyga rhombifolia (Stoll) (n = 5). The following bacteria were isolated from 10 cockroach specimens: Enterobacter cloacae, Klebsiella pneumoniae ssp. pneumoniae, Klebsiella pneumoniae ssp. rhinoscleromatis and Serratia liquefaciens from 5 B. germanica; Acinetobacter calcoaceticus var. anitratus, Citrobacter diversus/amalonaticus, Escherichia vulneris and K.p. pneumoniae from 3 P. brunnea; and Citrobacter freundii, Enterobacter agglomerans 4, Escherichia adecarboxylate, E. vulneris, K. p. pneumonia, K. p. rhinoscleromatis and Proteus vulgeris from 2 P. americana.
    Matched MeSH terms: Restaurants*
  4. CHAI SIAW YEW, CHAI SZE FAN, LESLEY MAURICE BILUNG, AHMAD SYATIR TAHAR, ROSDI KIRA
    MyJurnal
    Listeria spp. and Salmonella spp. are capable of causing food-borne outbreaks and diseases in humans. This study aimed to quantify and detect the occurrence of Listeria monocytogenes and Salmonella Typhimurium in fruit juices by utilizing Most Probable Number (MPN) in combination with Polymerase Chain Reaction (PCR). In this study, a total of 50 fruit juice samples, consisting of orange, papaya, watermelon, honeydew and apple were collected from Kota Samarahan and Kuching. Specific Polymerase Chain Reaction (PCR) assay targeting the virulence gene, hlyA gene in L. monocytogenes and fliC gene in S. Typhimurium was performed, with the expected size of 730 bp and 559 bp, respectively. MPN analysis showed that the estimated microbial loads of Listeria spp. and Salmonella spp. in all samples were more than 1100 MPN/g. However, based on the PCR analysis, none of the samples (0%) were positive for L. monocytogenes or S. Typhimurium. This study presented as a preliminary food safety screening for the occurrence of Listeria spp. and Salmonella spp. from retailed fruit juices. Hygienic practices and food safety measures should be adhered by all food vendors and restaurants in order to avoid foodborne disease outbreaks in the future.
    Matched MeSH terms: Restaurants
  5. Yun TC, Ahmad SR, Quee DKS
    Malays J Med Sci, 2018 May;25(3):56-66.
    PMID: 30899187 DOI: 10.21315/mjms2018.25.3.6
    Background: Young adults are at risk of developing obesity, especially when transitioning into university life as they become responsible for their daily eating and lifestyles. This study estimates the prevalence of overweight/obesity and explores the eating patterns and lifestyle practices of university students.

    Methods: A cross-sectional study was conducted at Universiti Brunei Darussalam (UBD). A total of 303 students participated. Data was collected from January to April 2016. Self-designed questionnaires comprised questions pertaining to current weight, self-reported height data, information on eating habits, exercise and knowledge of the food pyramid. The collected data were used to compare and contrast eating habits and lifestyle practices among overweight/obese students with those of non-overweight/obese students.

    Results: The prevalence of overweight/obesity was 28.8% (95% CI: 24.0%, 34.0%). The majority ate regular daily meals, but more than half skipped breakfast. Frequent snacking, fried food consumption at least three times per week and low intake of daily fruits and vegetables were common. The frequency of visits to fast food restaurants was significantly higher in the overweight/obese. 25.4% of the students exercised at least three times per week. Almost all students are aware of balanced nutrition and the food pyramid.

    Conclusions: Most university students had poor eating habits, although the majority had good nutrition knowledge. By way of recommendation, the university is encouraged to provide a multi-disciplinary team specialising in health promotion that includes nutrition and physical activity programmes to increase the awareness among the university students.

    Matched MeSH terms: Restaurants
  6. Naili Nahar, Nor Ainy Mahyudin
    Sains Malaysiana, 2018;47:1541-1545.
    Food borne diseases increase worldwide and contamination of food contact surfaces serves as one of the reasons for their occurrence. The aim of this study was to determine the microbiological quality of spoons at selected restaurants in Klang Valley, Malaysia. Five restaurants were selected therein for the study. They were respectively labelled A, B, C, D and E. A total of 150 cleaned spoons (30 spoons from each restaurants) that were ready to be used by customers at the restaurants were examined. Total plate counts (CFU/cm2) of the spoons were determined; the presumptive and confirmatory tests for the presence of Escherichia coli on the spoons were also conducted. The samples were collected by surface swabbing. The result showed that restaurant C and B had the highest and lowest total plate counts (TPC), respectively. Samples from 3 of the 5 selected restaurants (restaurants C, D and E) showed positive results for the presence of E. coli mainly due to poor dishware cleansing. On the contrary, negative results for the presence of E. coli at restaurant A and B were associated with the advance cleaning procedure, which used more hygienic method with dishwashers.
    Matched MeSH terms: Restaurants
  7. Lim SY, Harun UB, Gobil AR, Mustafa NA, Zahid NA, Amin-Nordin S, et al.
    PLoS One, 2021;16(9):e0256896.
    PMID: 34469489 DOI: 10.1371/journal.pone.0256896
    Determining the level of customer satisfaction in cleanliness regarding a product or service is a significant aspect of businesses. However, the availability of feedback tools for consumers to evaluate the cleanliness of a restaurant is a crucial issue as several aspects of cleanliness need to be evaluated collectively. To overcome this issue, this study designed a survey instrument based on the standard form used for grading the food premises and transformed it into a seven Likert scale questionnaire and consists of seven questions. This study employed fuzzy conjoint analysis to measure the level of satisfaction in cleanliness in food premises. This pilot study recruited 30 students in Universiti Teknologi MARA (UiTM) Seremban 3. The student's perception was represented by the scores calculated based on their degree of similarities and corresponding levels of satisfaction, whereby, only scores with the highest degree of similarity were selected. Furthermore, this study identified the aspects of hygiene that assessed based on the customers' satisfaction upon visiting the premises. The results indicated that the fuzzy conjoint analysis produced a similar outcome as the statistical mean, thus, was useful for the evaluation of customer satisfaction on the cleanliness of food premises.
    Matched MeSH terms: Restaurants/statistics & numerical data
  8. Arfa R, Yusof R, Shabanzadeh P
    PeerJ Comput Sci, 2019;5:e206.
    PMID: 33816859 DOI: 10.7717/peerj-cs.206
    Trajectory clustering and path modelling are two core tasks in intelligent transport systems with a wide range of applications, from modeling drivers' behavior to traffic monitoring of road intersections. Traditional trajectory analysis considers them as separate tasks, where the system first clusters the trajectories into a known number of clusters and then the path taken in each cluster is modelled. However, such a hierarchy does not allow the knowledge of the path model to be used to improve the performance of trajectory clustering. Based on the distance dependent Chinese restaurant process (DDCRP), a trajectory analysis system that simultaneously performs trajectory clustering and path modelling was proposed. Unlike most traditional approaches where the number of clusters should be known, the proposed method decides the number of clusters automatically. The proposed algorithm was tested on two publicly available trajectory datasets, and the experimental results recorded better performance and considerable improvement in both datasets for the task of trajectory clustering compared to traditional approaches. The study proved that the proposed method is an appropriate candidate to be used for trajectory clustering and path modelling.
    Matched MeSH terms: Restaurants
  9. Cynthia J, Zalilah MS, Lim MY
    Malays J Nutr, 2013 Apr;19(1):25-35.
    PMID: 24800382 MyJurnal
    Despite the many benefits of family meals, data on association between family meals away from home (FMAFH) and nutritional status of adolescents is limited. This study determined the association between FMAFH with dietary intake and body mass index of adolescents (N = 408).
    Matched MeSH terms: Restaurants/statistics & numerical data*
  10. Liew SM
    Malays Fam Physician, 2006;1(2):91-93.
    PMID: 27570598 MyJurnal
    Recommend that the following measures be applied universally: CPR training should emphasize the very low risk of disease transmission. Training in the use of barrier mask should be included; Oral barrier devices should be made freely available in hospital and in public areas e.g. hotels, theaters, health clubs and restaurants. A survey among health personnel in Malaysia conducted in 2005 found that nearly half of the 4989 subjects were either not confident at all or unsure about their ability in giving first-aid and CPR.13 The investigators however did not look at fear of infection in particular.
    Matched MeSH terms: Restaurants
  11. Visuvanathan VV, Somawera N, Koh KC
    Malays Fam Physician, 2013;8(3):46-48.
    PMID: 25893060 MyJurnal
    A 19-year-old Chinese man presented with progressive ascending weakness of his left lower limb for 1 week. There was no loss of sensation. His other limbs were unaffected. He also complained of progressive, painless blurring of vision in his left eye for the past 1 month. He has an affinity for wild boar meat from local Chinese restaurants, which he has been consuming on a daily basis for the last 2 years. He denied any fever, headache, high risk behaviour for acquisition of human
    immunodeficiency virus (HIV) infection or recent travels. He had bronchial asthma in childhood, but the symptoms are minimal now and there was no recent acute exacerbations. Physical examination was unremarkable except for the left lower limb power of 3/5 and bilateral papilloedema on direct ophthalmoscopy. A Contrast-enhanced computed tomography (CECT) scan of the brain (Image 1) and Magnetic resonance imaging (MRI) of the brain (Images 2 and 3) were performed. The
    total leucocyte count was 9.2x109/L, C-reactive protein was 1.2 and erythrocyte sedimentation
    rate was 6 mm/h. Human immunodeficiency virus screening was negative, anti-toxoplasma antibodies were not detected and serological testing for anti-cysticercal antibodies via enzymelinked
    immunosorbent assay (ELISA) did not produce a positive yield. He was treated with oral albendazole for 28 days and corticosteroids, which led to rapid and total resolution of his neurological deficits and CT findings within 6 weeks.
    Matched MeSH terms: Restaurants
  12. Lim Kuang Hock, Heng Pei Pei, Muhammad Fadhli Mohd Yusoff, Teh Chien Huey, Sumarni Mohamad Ghazali, Lim Hui Li, et al.
    MyJurnal
    Introduction: Tobacco induced illness remains a major contribution to premature death and global burden of dis- eases. The introduction of MPOWER policies by World Health Organization held the value to monitor the imple- mentation of the anti-smoking measures in all signatory countries. This paper aimed to investigate the application of the six MPOWER indicators among Malaysia population. Methods: We utilized the data of Global Adult Tobacco Survey-Malaysia (GATS-M) which recruited 5112 nationally representative samples of Malaysians of 15 years old and above. Descriptive statistical analysis was used to illustrate the social demographic characteristic of the respon- dents while cross tabulation was employed to describe all elements of the MPOWER indicators. Results: About one quarter (23.1%) of Malaysian adults were current tobacco users. The SHS exposure at home (38.4%) and restaurant (42.1%) were high. Approximately eight in ten (80.2%) of the smokers intended to quit, while for those attempted to quit in past one year, 9.0% utilized pharmacotherapy and 4.4% attended counseling. The awareness about tobacco related diseases was generally excellent. The overall tax make up of the cigarettes’ retail price ranging from 41.7% up to 80%. Conclusion: Tobacco consumption remains prevalent and plateau among Malaysian adults over the last two decades with substantial proportion of the population exposed to SHS. The inadequacy in the current anti-smoking policies needs urgent improvement in order to reduce the smoking norms among Malaysians population besides to achieve the ultimate goal of tobacco control end game by year 2045.
    Matched MeSH terms: Restaurants
  13. Tan SH, Habibullah MS, Tan SK, Choon SW
    J Environ Manage, 2017 Dec 01;203(Pt 1):603-611.
    PMID: 28285804 DOI: 10.1016/j.jenvman.2017.02.029
    This study investigates the impact of the aggregate and individual dimensions of environmental performance (EP) on financial performance (FP), based on a dataset covering the travel and tourism industry (airlines, casinos, hotels, and restaurants) across different economic regions over the period 2003-2014. The results reveal that EP positively affects the FP in the hotel industry when aggregate EP is used. When individual dimensions of EP are considered, resource reduction is found to positively (negatively) affect the performance in the hotel (airline) industry, while product innovation positively affects the performance in the restaurant industry. Hence, the trade-off effect seems to be dominant in the airline industry, and the 'heterogeneous resources and reputation-building' hypothesis is evident in both the hotel and restaurant industries. In addition, in general, the findings support the positive moderating effect of slack resources on the relationship between the individual dimensions of EP and FP in the travel and tourism industry, and, hence, are supportive of the slack resources hypothesis. These effects, however, vary depending on the travel and tourism industry under investigation.
    Matched MeSH terms: Restaurants
  14. Burton D, Zeng XX, Chiu CH, Sun J, Sze NL, Chen Y, et al.
    J Community Health, 2010 Dec;35(6):579-85.
    PMID: 20186474 DOI: 10.1007/s10900-010-9244-7
    We sought to develop a smoking-cessation intervention for male Chinese restaurant workers in New York City that required no seeking out by participants; provided support over a relatively long period of time; and was responsive to participants' cultural backgrounds and daily lives. The resulting intervention consisted of a minimum of 9 proactive phone counseling sessions within a 6-month period for each participant recruited at his worksite. All activities were conducted in Chinese languages. The efficacy of this proactive phone-counseling intervention was assessed in a pretest/posttest design comparing baseline smoking with smoking 6 months after the intervention ended. Of 137 male employees recruited at their restaurants, 101 (median age 40.5) participated in the phone-counseling intervention in 2007-2008, with 75 completing the program with at least 9 counseling calls. We found a linear increase in smoking cessation from 0% at Call 1 to 50.7% at Call 9 for 75 men who completed the program, and we found for all 101 participants a 32.7% intent-to-treat cessation rate for 6 months post-end of program, adjusted to 30.8% by saliva cotinine assessments. The results indicate that combining field outreach with phone counseling over an extended period of time can facilitate smoking cessation for population groups whose environments do not support efforts to quit smoking.
    Matched MeSH terms: Restaurants*
  15. Mohd Sulaimi Bin Mohd Sani, Muhammad Syamil Bin Abd Halek, Nur Hanifa Binti Haji Zainul
    MyJurnal
    Since 20th century, the Korean wave has been a phenomenon globally and it has also spread through Malaysia in terms of culture, music, fashion and also food. Study shows that Malaysian is attracted towards Korean cuisine which increases the demand of Korean cuisine. As result, numerous of new business opportunities have raised. Sopoong, IOI City Mall, Putrajaya is one of the top and thriving Korean cuisine restaurant with more than five branches all over Kuala Lumpur and Klang Valley area. The aims of this study are to help the food establishment to improve their service quality and subsequently increase the customer satisfaction, and also could help any other organizations that are interrelated to this research. This research is also purposely to determine the relationship of service quality with customer satisfaction focused at Sopoong, IOI City Mall, Putrajaya. The researchers used the service quality dimension (SERVQUAL) such as tangibility, reliability, responsiveness, assurance and empathy to find the relationship with customer satisfaction as the main idea. This study is a quantitative study conducted to tracks the seasonal trends or phenomena related to the issue. For this research, survey questionnaire was used as data collection method and three hundred and one (301) questionnaires were distributed to respondent at Sopoong, IOI City Mall, Putrajaya. The data collected are analysed by using descriptive and correlation analysis by using IBM-SPSS software. The findings of this study show that the relationship between service quality and customer satisfaction is available.
    Matched MeSH terms: Restaurants
  16. Siti Farah Alwani Mohd Nawi, Zaini Mohd Zain, Muhammad Zarif Zahari, Anis Amalina Abdul Hamid, Nur Fakhriah Ahmad Afandi, Siti Nur Fathihah Azmi
    Serving raw oysters with lemon juice is a delicacy in many restaurants in
    Malaysia. Oysters (Crassostrea virginica) live in the seacoast and they share the same
    environment as Vibrio parahaemolyticus. Consumption of raw oysters contaminated with V.
    parahaemolyticus can lead to severe gastroenteritis. A study was performed to determine
    whether lemon (Citrus limon) juice is able to inhibit the growth of V. parahaemolyticus after
    being inoculated in raw oysters. Methods: Frozen oysters bought from a local supplier
    weighing 6 g each were minced and placed in two bottles using sterile technique.
    Approximately 1 ml of 107 CFU of V. parahaemolyticus (ATCC strain 17802) was added and
    mixed in both bottles. The mixture was treated with 1 ml of lemon juice in only one of the
    bottles and the other bottle served as a control. At every 30 s intervals for 2 min, 1 g of the
    sample was taken for enumeration of viable cells onto thiosulphate citrate bile salt sucrose
    (TCBS). Results: After 30 s of treatment with the lemon juice, it was observed that the
    number of colonies in the treated samples reduced from 7 Log to 3 Log. Subsequently, no
    viable V. parahaemolyticus was seen. It was also observed that there were 3 Log reductions
    of V. parahaemolyticus after 30 s in untreated samples, however the number of colonies
    remained stable until the end of the experiment. Conclusion: This study therefore shows
    that lemon juice has some antimicrobial effect on V. parahaemolyticus in raw oysters.
    Matched MeSH terms: Restaurants
  17. Siti Farah Alwani Mohd Nawi, Zaini Mohd Zain, Muhammad Zarif Zahari, Anis Amalina Abdul Hamid, Nur Fakhriah Ahmad Afandi, Siti Nur Fathihah Azmi
    MyJurnal
    Serving raw oysters with lemon juice is a delicacy in many restaurants in
    Malaysia. Oysters (Crassostrea virginica) live in the seacoast and they share the same
    environment as Vibrio parahaemolyticus. Consumption of raw oysters contaminated with V.
    parahaemolyticus can lead to severe gastroenteritis. A study was performed to determine
    whether lemon (Citrus limon) juice is able to inhibit the growth of V. parahaemolyticus after
    being inoculated in raw oysters. Methods: Frozen oysters bought from a local supplier
    weighing 6 g each were minced and placed in two bottles using sterile technique.
    Approximately 1 ml of 107 CFU of V. parahaemolyticus (ATCC strain 17802) was added and
    mixed in both bottles. The mixture was treated with 1 ml of lemon juice in only one of the
    bottles and the other bottle served as a control. At every 30 s intervals for 2 min, 1 g of the
    sample was taken for enumeration of viable cells onto thiosulphate citrate bile salt sucrose
    (TCBS). Results: After 30 s of treatment with the lemon juice, it was observed that the
    number of colonies in the treated samples reduced from 7 Log to 3 Log. Subsequently, no
    viable V. parahaemolyticus was seen. It was also observed that there were 3 Log reductions
    of V. parahaemolyticus after 30 s in untreated samples, however the number of colonies
    remained stable until the end of the experiment. Conclusion: This study therefore shows
    that lemon juice has some antimicrobial effect on V. parahaemolyticus in raw oysters.
    Matched MeSH terms: Restaurants
  18. Lee J, Lim S, Lee K, Guo X, Kamath R, Yamato H, et al.
    Int J Hyg Environ Health, 2010 Sep;213(5):348-51.
    PMID: 20542729 DOI: 10.1016/j.ijheh.2010.05.007
    Exposure to secondhand smoke (SHS) is a major threat to public health. Asian countries having the highest smoking prevalence are seriously affected by SHS. The objective of the study was to measure SHS levels in hospitality venues in seven Asian countries and to compare the SHS exposure to the levels in Western countries. The study was carried out in four types of related hospitality venues (restaurant, café, bar/club and entertainment) in China, India, Japan, Korea, Malaysia, Pakistan and Sri Lanka. Real-time measurement of particulate matter of <2.5microm aerodynamic diameter (PM(2.5)) was made during business hour using a handheld laser operated monitor. A total of 168 venues were measured in seven countries. The average indoor PM(2.5) level was 137microg/m(3), ranging from 46microg/m(3) in Malaysia to 207microg/m(3) in India. Bar/club had the highest PM(2.5) level of 191microg/m(3) and restaurants had the lowest PM(2.5) level of 92microg/m(3). The average indoor PM(2.5) level in smoking venues was 156micro/m(3), which was 3.6 times higher than non-smoking venues (43microg/m(3)). Indoor PM(2.5) levels were significantly associated with country, type of venue, smoking density and air exchange rate (p<0.05). In the seven Asian countries, PM(2.5) levels were high due to SHS in public places. The current levels are comparable to the levels in Western countries before the adoption of smoke-free policy. Since Asian country has high prevalence of SHS in public places, there is an urgent need for comprehensive smoke-free regulation in Asian countries.
    Matched MeSH terms: Restaurants/statistics & numerical data
  19. Abdul-Mutalib NA, Amin Nordin S, Osman M, Ishida N, Tashiro K, Sakai K, et al.
    Int J Food Microbiol, 2015 May 4;200:57-65.
    PMID: 25679309 DOI: 10.1016/j.ijfoodmicro.2015.01.022
    This study adopts the pyrosequencing technique to identify bacteria present on 26 kitchen cutting boards collected from different grades of food premises around Seri Kembangan, a city in Malaysia. Pyrosequencing generated 452,401 of total reads of OTUs with an average of 1.4×10(7) bacterial cells/cm(2). Proteobacteria, Firmicutes and Bacteroides were identified as the most abundant phyla in the samples. Taxonomic richness was generally high with >1000 operational taxonomic units (OTUs) observed across all samples. The highest appearance frequencies (100%) were OTUs closely related to Enterobacter sp., Enterobacter aerogenes, Pseudomonas sp. and Pseudomonas putida. Several OTUs were identified most closely related to known food-borne pathogens, including Bacillus cereus, Cronobacter sakazaki, Cronobacter turisensis, Escherichia coli, E. coli O157:H7, Hafnia alvei, Kurthia gibsonii, Salmonella bongori, Salmonella enterica, Salmonella paratyphi, Salmonella tyhpi, Salmonella typhimurium and Yersinia enterocolitica ranging from 0.005% to 0.68% relative abundance. The condition and grade of the food premises on a three point cleanliness scale did not correlate with the bacterial abundance and type. Regardless of the status and grades, all food premises have the same likelihood to introduce food-borne bacteria from cutting boards to their foods and must always prioritize the correct food handling procedure in order to avoid unwanted outbreak of food-borne illnesses.
    Matched MeSH terms: Restaurants/standards*
  20. Chua BL, Karim S, Lee S, Han H
    PMID: 32872267 DOI: 10.3390/ijerph17176276
    This study investigated restaurant customers' perceived importance of key factors in accordance with dining occasions and restaurant segments. Our investigation into restaurant selection and situational factors present two types of empirical evidence regarding customers' choice of restaurant. First, menu price was customers' top priority in restaurant selections for full-service, quick-casual, and quick-service restaurants. Second, restaurant customers rated the importance level of restaurant selection criteria differently according to eating-out occasions. The importance of menu price was greatest for both quick meal/convenience and social occasion, brand reputation was the most important factor for business necessity, and word-of-mouth recommendation was greatest for celebration.
    Matched MeSH terms: Restaurants*
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