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The inclination and challenges of malay entrepreneurs in foodservice industry / Jelani Razali , Chong Leng Fook , Noraida Omar

Authors
Publisher
Institute of Research, Development and Commercialization , Universiti Teknologi MARA
Publication Date
Keywords
  • Hf Commerce
Disciplines
  • Design
  • Mathematics

Abstract

THE INCLINATION AND CHALLENGES OF MALAY ENTREPRENEURS IN FOODSERVICE INDUSTRY PREPARED BY: JELANI RAZALI CHONG LENG FOOK NORAIDA OMAR 28 FEBRUARY 2005 COPY RIGHT O IJiTM CONTENTS Title Page Letter of submission Research Group Acknowledgement Table of Contents List of Tables Abstract Chapter 1: Introduction TABLE OF CONTENTS 1.1 Country Economy Overview 1.2 Global Trend in Eating Out 1.3 Statement of Problem 1.4 Objectives 1.5 Significance of the Study 1.6 Scope of the Study ' 1.7 Limitations of the Study 1.8 Definitions of Terms/ Concepts Used in Objectives PAGE 1 . . 11 ... 11 1 iv v . . . X l l l xvii Chapter 2: Literature Review 2.1 Entrepreneurship 2.2 The Malays in Sarawak and their involvement as entrepreneurs in foodservice business 2.3 Scope and status of foodservices 2.3.1 Foodservice industry in Malaysia 2.3.2 Previous researches and factors affecting growth in foodservice business 2.4 Characteristics of successful entrepreneurs 2.4.1 Main recipes for success in foodservice business 2.4.2 Food safety and sanitation 2.5 Challenges in foodservice business 2.5.1 Potential drawbacks of business ownership 2.6 Summary Chapter 3: Research Methodology. 3.1 Theoretical framework 3.2 Research design 3.3 Questionnaire design 3.4 Measurement. 3.5 Population and sampling procedure 3.5.1 Sample size determination 3.5.2 Population size 3.5.3 Scope of the study 3.5.4 Sampling Technique 3.5.5 Area sampling 3.5.6 Stratified random sampling 3.6 Data analysis Chapter 4: Findings. 4.1 Demographic variables 4.1.1 Summary 4.2 Inclination to the food stall business 4.2.1 Summary 4.3 Current status of Malay entrepreneurs in foodservice industry 4.3.1 Types of foodservice provided 4.3.2 The foodservice operators who cook the food themselves 4.3.3 Suitability of location 4.3.4 Customer patronage vii 4

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