Makanan dan Pariwisata di Malaysia

M. Yunus, Saifuddin and M. Said, Kamaruddin (2012) Makanan dan Pariwisata di Malaysia. Jurnal Ekonomi Bisnis Indonesia, 7 (1). pp. 54-64. ISSN 0126-1991

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Abstract

Food is a basic human need to be consumed even during vacationing. A research has been conducted around the Bukit Bintang area of Kuala Lumpur, Malaysia, in 2010. The authors wish to understand tourists’ choices with regards to the kinds of food chosen, their preferred places for dining, and the levels of their satisfaction. The authors also wish to understand whether the tourist’s selections of food are based on health consideration. Other than that is whether or not their choices of food are based on their perception of prestige. Based on the authors’ observation, most tourists chose their food that are healthy and safe to consume. Nevertheless, the determining factors are the preferred taste of the food, the cleanliness of the serving areas, the prices and the general quality of the food. These factors are important to foreign as well as local tourists. The authors also observed that the good quality and professionally managed local dining services are very vital in supporting the tourism industry in Kuala Lumpur, and could generate good income for people of Kuala Lumpur. It was also been observed that service efficiency is one of the key factors that was being considered by tourists in deciding where they would like to dine in Kuala Lumpur.

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