Tourist satisfaction towards authenticity of local food in Kelantan

• Main Authors: Ahmad Nabil Mustaqim Rosli, Nurul Shazeera Roslee, Pravina Rajan, Saidatul Aishah Shamsul Kamal
• Format: Undergraduate Final Project Report
• Language: English
• Published: 2021
• Online Access: http://discol.umk.edu.my/id/eprint/3794/1/GROUP%20T58.pdf; http://discol.umk.edu.my/id/eprint/3794/

The aim of this study is to determine the tourist’s satisfaction towards authenticity of local food in Kelantan. Most travelers are not aware that the authenticity and value of local food are competitive advantages. Little is known about how authenticity and quality attributes effects tourist satisfaction. Therefore, this research seeks to study the relationship between food quality and satisfaction of authentic local food among tourists in Kelantan. Second, to determine the relationship between service quality and satisfaction of authentic local food among tourists in Kelantan. Lastly, to examine the relationship between the physical environment and satisfaction of authentic local food among tourists in Kelantan. This study collected data from 255 respondents that were administered among local tourists across Malaysia by using the quantitative method which is questionnaires. The finalize result shown there were significant relationship between food quality, service quality and physical environment with satisfaction of tourist towards authenticity local food in Kelantan. Around this study also highlighted the implication of the findings for future research and the limitation of the study.