Perkhidmatan penghantaran makanan adalah satu perniagaan yang semakin popular
di Malaysia. Permintaan terhadap perkhidmatan ini bukan sahaja daripada kalangan
pekerja pejabat, tetapi juga daripada kalangan mahasiswa di universiti. Oleh itu,
tujuan utama kajian ini adalah untuk mengenal pasti sosioekonomi mahasiswa yang
menggunakan perkhidmatan ini, dan juga menganalisis atribut dan persepsi
penggunaan perkhidmatan penghantaran makanan dalam kalangan mahasiswa di
Universiti Putra Malaysia (UPM). Kajian ini terdiri daripada 200 orang mahasiswa
UPM yang dipilih secara persampelan rawak sistematik. Persempelan Rawak
sistematik dijalankan bagi mendapatkan responden di empat kolej kediaman yang
terpilih. Soal selidik yang digunakan berasaskan Kurtz model. Ia bertujuan untuk
mengetahui atribut perkhidmatan yang ada di pasaran kini, dan persepsi penggunaan
perkhidmatan penghantaran makanan dalam kalangan mahasiswa. Hasil kajian
menunjukkan responden wanita dan responden dari bandar lebih ramai
menggunakan perkhidmatan penghantaran makanan. Atribut perkhidmatan yang
paling tinggi peratusnya ialah atribut perkhidmatan ini memudahkan. Perkhidmatan
penghantaran makanan memudahkan mahasiswa mendapat makanan dan
memenuhi keperluan fisiologi. Responden dalam kajian ini berpuas hati
menggunakan perkhidmatan penghantaran makanan ini. Hasil kajian ini
menyumbang data kepada pengusaha restoran yang menjual makanan secara atas
talian apatah lagi pada era Covid-19. Data ini dapat digunakan oleh pengusaha
restoran dalam memahami pengguna atas talian serta mengatasi permasalahan
pengguna, terutama golongan mahasiswa.
The purpose of this paper is to identify the key domains of entrepreneurial behaviour among business
owner in food processing industry. The study utilized a deductive research design and quantitative
method. There are twenty-one statements about entrepreneurial behaviour to discover a core action
associated with entrepreneurial behaviour. An entrepreneurial behaviour is defined as small family
business strategic behaviour that captures specific entrepreneurial aspects (Walker and Brown, 2004).
In additions, it is the actions taken by the small business owner to achieve business performance
(Delmar, 1996). According to Kirkley (2015), entrepreneurial behaviour as self determined human
action is based on a specific set of values which the individual uses to make decisions about how to
behave in situations that a meaningful to their business. The questionnaires focused primarily on the
meaning of entrepreneurial behaviour as self-determination to be succeed in business. There were 70
respondents were selected by simple random sampling. The data were analysed by Exploratory Factor
Analysis (EFA) and categorised into relevant domains. The result shows four specific domains of
entrepreneurial behaviour business owner in food processing industry, namely, leadership, proactiveness,
committed and risk taking. The finding items to each of these domains are consistent with
the small family business perspective. The practical implication is the presence of the specific core
action associated with entrepreneurial behaviour. The business owner should employ the four core
action to sustain the business. The result of this study is importance to academician in small business
area, business advisor from government and non government sectors, and small family business owner.