Food Quality Attributes among Malaysia’s Fast Food Customer

This paper examines the attributes which influence customers’ decisions to purchase fast food products in Malaysia. Despite vague definition of the ‘quality’ term by each individual, this study takes a step in determining the customer’s significant quality attributes towards the overall food quality dimensions. The findings of the study indicated that generally Malaysian consumers place relatively high level of importance on food freshness, followed by presentation and taste of the food. However, less importance is being placed on innovative food that indirectly could have minimal effect in the customers’ behavioral intention towards fast food products. Customers are seen more interested in the output’ (which is the end product) rather than ‘input’ (which is raw materials used in producing the foods) of food. Hence, this study is expected to contribute to the existing knowledge on the dimension of consumer purchase intention to the industry players, as well as academicians. Future research should focus on the similar study with the extended scope to other fast food restaurants in Malaysia. By doing this, hopefully we can get a clearer picture on the existing as well as explore new variables which can further contribute to the topic of the study. Key words: Freshness; Presentation; Taste; Innovative Food; Fast Food Restauran

Purchase Intention of Organic Food; Perceived Value Overview

Organic food consumption among consumers is becoming popular nowadays. The attitude has emerged in today’s modern world due to the increased in awareness of the importance to maintain a healthy lifestyle by consuming foods without unsafe additives, preservatives, flavor and coloring. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation, therefore promotes the healthy food characteristics. However, based on the reviewed of literatures, there were some inconsistencies in the previous research findings. In terms of perceived value towards organic food product, most of the research found positive and not less also discovered negative result mainly due the lack of some special value in the eyes of consumers. For instance, higher in price, not value for money, satisfied with the existing conventional food, doubts on the product guarantee and unclear declarations of the organic status. The research aims to identify the perceived value factor and its impact towards the customers’ purchase intention in Malaysia. The findings of the study indicated that out of four factors, only perceived value and health consciousness influenced the customer purchase intention. However, food safety concern and religious factors were found to have less impact on customer purchase intention. The result has shown some similarities with the previous literature where perceived value was found to have significant impact towards the customers’ willingness to purchase organic food products. Hence, this study is expected to provide understanding to both the industry players as well as academicians on the factors that influence Malaysian customer purchase intention towards organic food products as these phenomena might be different from one country to another. Future research should focus on the similar study with the extended scope to all states in Malaysia so that the findings could be compared and generalized to the entire population in Malaysia.Key words: Organic Food; Healthy; Perceived Value; Consumption, Purchase Intention Résumé: La consommation des aliments biologiques est devenue de plus en plus populaire chez les consommateurs de nos jours. L'attitude est apparue dans le monde moderne en raison de l'augmentation de la conscience de l'importance de maintenir une vie saine en consommant des aliments sans additifs dangereux, sans conservateurs, sans arômes et pigments. Les aliments biologiques sont produits sans utiliser les pesticides les plus classiques, les engrais à base d'ingrédients synthétiques ou des boues d'épuration; la bio-ingénierie, ou les radiations ionisantes encouragent donc les caractéristiques des aliments sains. Toutefois, sur la base revue des documents, il y avait des incohérences dans les conclusions de recherches antérieures. En termes de valeur perçue des produits des aliments biologiques, la plupart des recherches ont trouvé des résultats positifs et découvert aussi pas mal de résultats négatifs, principalement en raison du manque d'une certaine valeur particulière aux yeux des consommateurs. Par exemple, la hausse des prix, la satisfaction de la nourriture classique existante, des doutes sur la garantie du produit et la déclaration peu claire du statut biologique. La recherche vise à identifier les facteurs de la valeur perçue et leurs effets sur l’intention d'achat des consommateurs en Malaisie. Les conclusions de l'étude indiquent que parmi les quatre facteurs, seulement la valeur perçue et la conscience de la santé ont une l’influence sur l'intention d'achat des consommateurs. Toutefois, la préoccupation de sécurité alimentaire et des facteurs religieux ont été découvert d’avoir moins d'impact sur les intentions d'achat des consommateurs. Le résultat a montré quelques similitudes avec les documents précédents, où la valeur perçue a été trouvée d’avoir un impact significatif sur la volonté d’achat des produits alimentaires biologiques des consommateurs. Par conséquent, cette étude devrait fournir aux acteurs de l'industrie ainsi qu’aux académiciens une compréhension sur les facteurs qui influecent l’intention d'achat des produits alimentaires biologiques des consommateurs en Malaisie, car ces phénomènes pourraient être différentes d'un pays à l'autre. Les recherches futures devraient se concentrer sur une étude similaire avec un champ d'application étendu à tous les États de la Malaisie, et donc les résultats pouvaient être comparés et généralisés à toute la population en Malaisie. Mots-Clés: alimentation biologique; santé; valeur perçue; consummation; intention d’achat

The Construction of Web Navigation Model in Online Automated Universities' Students Matching System (OAUSMS)

Navigational contexts are defined and access structures are added in this stage as a finalized form of web navigation model. As a result, this research is targeted to eliminate user frustration as a cause of lost in hyperspace. Online Automated Universities' Students Matching System (OAUSMS) is an existing web-based system that focused on the implementation of data warehousing as the main features of system's development. The development of this system was more to technology oriented without conducting any formal navigational approach. The navigation model is built in two stages. The first one develops a model of rough navigation structure based on navigational classes and links which is called navigational class model. The second one refines this model on describing how objects can be grouped to optimize navigation and collaborate to fulfill the navigation. (Authors' abstract

Innovative Food and Its Effects toward Consumers’ Purchase Intention of Fast Food Product

Abstract: This study is about the discoveries on innovative food and its effects toward consumers’ purchase intention of fast food products in Malaysia. The research aims to investigate whether consumers really consider the innovation factor when making decision to purchase the fast food products. The findings of the study indicated that there is less influence of innovative food on the consumers’ purchase intention which emphasizes more on the ‘output’ (which is the end products) rather than ‘input’ (which is raw materials used in producing the foods). Innovative food is being too narrowly defined by the consumers’ as only a technology-related part of innovations. Whereas innovative food could be perceived in a broader scope such as product innovation, process innovation, organizational innovation and market innovation. The result has shown some differences with the previous literature where food innovativeness were found to have positive relationship toward the consumers’ satisfaction. Hence, this study is expected to contribute to the existing knowledge on the dimension of consumer purchase intention to the industry players as well as academicians. Future research should focus on the similar study with the extended scope to other fast food restaurants in Malaysia. By doing this, hopefully we can get a clearer picture on the existing and new variables which can be further examined. Key words: Innovative Food; Freshness; Presentation; Taste; Fast Food RestaurantRésumé: Cette étude porte sur les découvertes concernant les denrées alimentaires innovantes et de ses effets à l'intention d’achats des consommateurs sur les produits de restauration rapide en Malaisie. La recherche vise à déterminer si les consommateurs ont vraiment considérer le facteur de l'innovation lors de la décision d'achat des produits de restauration rapide. Les conclusions de l'étude indiquent qu'il y a moins d'influence de la nourriture innovantes sur l’'intention d' achat des consommateurs qui met l'accent plus sur la «production» (ce qui est produit fini) plutôt que «input» (ce qui est de matière première utilisée dans la production des aliments ). Les alimentaires innovants sont trop étroitement définie par les consommateurs car seule une partie de technologie liés à des innovations. Considérant que les aliments innovants pourrait être perçue dans un plus large champ d'application tels que l'innovation produit, innovation de processus, l'innovation organisationnelle et innovation sur le marché. Le résultat a montré quelques différences avec la littérature antérieure, où l'innovation alimentaire a été trouvée à avoir des relations positives à l'égard de la satisfaction des consommateurs. Ainsi, cette étude devrait contribuer aux connaissances existantes sur la dimension de l'intention d'achat des consommateurs pour les joueurs de l'industrie ainsi que des universitaires. Les recherches futures devraient se concentrer sur l'étude similaire avec le champ d'application étendu à d'autres restauration rapide en Malaisie. En faisant cela, j'espère que nous pourrons obtenir une image plus claire sur les nouveaux et les variables existantes qui peuvent être examinées plus avant. Mots clés: Aliments innovants; Fraîcheur; Présentation; Goût; Restauration rapid

The Relationship Between Extrinsic Attributes of Product Quality with Brand Loyalty on Malaysia National Brand Motorcycle/Scooter

This study is about the discoveries on the relationship between extrinsic attributes of product quality with brand loyalty. It helps to extend the understanding of a commitment to re-purchase a product, due to the feelings and effects formed as a result of the perception of quality. Results obtained in this study with the earlier literature are consistence to confirm that although the product in study was different, the product quality based on the perceived quality (extrinsic attribute) was still found to have significant influence on the brand loyalty. This happened because the customer has developed perceptions that derived from high level of customer awareness, good image from marketing activities such as advertising, sales promotion and etc. Such perceptions may increase the consumer’s desire to buy the product. Future research should focus on the similar study of product quality and brand loyalty to the other brands being the competitor to Malaysia National Brand Motorcycle/Scooter in the market. By doing this only the gap can be closed with a clearer picture on the extended scope of market environment which can be further examined. Keywords: Product Quality; Brand Loyalty; Intrinsic Attributes; Extrinsic Attributes; Perceived Quality

The use of ICT in public and private institutions of higher learning, Malaysia

This study examines the extent of ICT utilization among the members of Faculty A of four public higher learning institutions (IPTA) and seven private higher learning institutions (IPTS) in Northern Malaysia. Its focus is on a) to investigate the extent of ICT resources provided by universities authorities, b) focus on types and extent of ICT usage in daily activities, c) to explore the ICT proficiencies level and d) to investigate the level of ICT integration in teaching activities. A total of 76 responses out of 77 from IPTA and only 105 out of 108 responses of IPTS are usable for further analysis in this study. Findings indicate that in the IPTA, though the facilities provided are not as plenty as in IPTS, the level of usage is quite encouraging. While in the IPTS, the levels of ICT usage among the educators are still not satisfactorily. Results also indicated that usage frequencies are more prone on informative in nature, besides integrating computer technology. Furthermore, the study also indicates that there were considerable differences in the use of ICT by educators in their perceived proficiencies and integrating computer technology. This study could be improved by expanding the total sampling population to all faculties in both universities. Methods of analysis could also be varied beyond the descriptive analysis done. Factors that could hinder the level of ICT usage by the educators could also be studied

Dealing with adult L2 learners: A study of the issues concerning e-PJJ students in UiTM (northern region) / Suhardi Wan Mansor …[et al.]

This study sets out to look at the issues concerning E-PJJ programme conducted at UiTM branch campuses of the Northern Region (Kedah, Perlis and Perak). The issues being looked into cover the demands of an e-PJJ programme for adult students and the problems they face, the readiness factor, whether they (the adult learners) are ready for this type of programme. The issues of being internet savvy and factors involving adults learning a second language are also being investigated. Data gathered through questionnaires correspond to the issues and the findings showed that about half the total amount of students were ready for the demands of this type of programme. The findings also showed that the forum (web page) was not fully utilized and due to factors like unavailability to the facility and lack of knowledge of using it. When it comes to learning English a majority of the adult learners confessed that they are not conversant in the language and have difficulty using it. Although the study was on a very small scale it provides useful insights and further research in this area on a very much larger scale ought to be explored to allow for better generalization to be made in planning a distance learning programme. The recommendations for this study are also included for further research and use