The acceptance of satay innovation for domestic tourism.

Hamidi, Nurul Hassanah and Saad, Mazni (2020) The acceptance of satay innovation for domestic tourism. In: 2nd Research Colloquium on Tourism & Hospitality, 5 July 2020, Kulliyyah of Languages and Management. (Unpublished)

Preview

PDF - Submitted Version Download (1MB) | Preview

Abstract

Innovations are a process of recreating or bring a new product on the market for the purpose of increasing sales and performance efficiency. It has influenced and altered almost every aspect life from food, lifestyle, traditions, and daily lifestyle. The innovation of Satay experienced a huge alteration as time pass by it has been forgotten as a Malaysian food heritage. It is happening due to poor marketing and promotion which inclusion of foreign food culture that has undermined the tradition of traditional food. Therefore, this research aims to identify the characteristics of innovation on satay and investigate local acceptance towards innovation towards satay. The study was carried out by implementing a qualitative research approach by conducting a face-to-face interview with selected satay operator. The study involved thematical analysis in line with phenomenological approach. Hence, the research outcome may offer understanding to strengthen of promotion and marketing in Malaysian food heritage.

Item Type:	Conference or Workshop Item (Slide Presentation)
Additional Information:	8533/82583
Uncontrolled Keywords:	Cooking method, innovation, ingredients, taste
Subjects:	T Technology > TX Home economics > TX341 Nutrition. Foods and food supply
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	Kulliyyah of Languages and Management
Depositing User:	Dr Mazni Saad
Date Deposited:	10 Sep 2020 10:52
Last Modified:	10 Sep 2020 10:52
URI:	http://irep.iium.edu.my/id/eprint/82583

Actions (login required)

View Item