PERSEPSI PELANGGAN TERHADAP PENYELENGGARAAN KEDAI MAKANAN DI KUCHING : KAJIAN KES KEATAS KEDAI MAKANAN YANG TERLETAK DI KAWASAN MAJLIS BANDARAYA KUCHING SELATAN (MBKS)

Phang, Denny Kong Khee (2008) PERSEPSI PELANGGAN TERHADAP PENYELENGGARAAN KEDAI MAKANAN DI KUCHING : KAJIAN KES KEATAS KEDAI MAKANAN YANG TERLETAK DI KAWASAN MAJLIS BANDARAYA KUCHING SELATAN (MBKS). [Final Year Project Report] (Unpublished)

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Abstract

The aim ofthis research is to identify the customer's perception towards the maintenance of the food shop in Kuching. A case study was done by the researcher toward the food shop within the jurisdiction of the Council of the City of Kuching South (MBKS). In this research, researcher discussed the specific research objectives such as investigated the characteristics of the respondent's profile, identified the perception differences ofcustomers which consists oflocal and foreign customers toward the maintenance offood shop, studied the customers' perception whether improper maintenance offood shop has an impact on the environment and analyzed the customers' perception and knowledge about the Food Premises Grading System implemented by the Council, the information of the respondents were obtained through questionnaire instrument. This research sample was J0 percent ofthe total food shop, which are 36 food shops. The respondents comprised of247 local respondents and 29 foreign respondents which were selected randomly. The researcher used the Statistics Packages for Social Sciences (SPSS) version 14.0 for windows to analyze the collected data from the respondents. The research design used by the researcher in this research was descriptive statistic that consisted of pie chart, table, bar graph, frequency, Pearson's Correlation Coefficient and Cross tabulation. The findings showed that most of the respondents stated that the level of perception is neutral toward the elements that had been listed by the researcher in the questionnaire which are building deign and location, toilet cleanliness and services. On the other hand, most of the respondents agreed for the elements behavior and personal hygiene, quality offood and price offood. Apart from that, the researcher had also proposed some recommendations as a reference for the relevant department. Suggestive improvement has also been discussed for those who are interested in exploring this research in future.

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