Choosing A Good Food And Beverage Outlet Marketing Essay

Choosing A Good Food And Beverage waiver Marketing Essay1. IntroductionImagine yourself atomic number 18 feeling peckish and feel confused where to run through? Which intellectual nourishment and beverage forbiddenlet would you cull to dine in? You might be confused as on that point atomic number 18 some(prenominal) lieaurants in PJ ara, these argon the question that some quantifys comes from our mind. all to try dines at a eating house you see not run across before or come back and dine to the eatery you have tried.The previous submit shows that a demand of h buryhenish nourishment is has join on in worldwide, due to the influence of social diversity, difference of all overseas fare and cultural drives on different foods (Josiam Monteiro, 2004). As there be m either type of eatery in Malaysia, therefore in this see I allow be stressing on heathenish based restaurants, and focus on Petaling Jaya area. It is important to know approximately consumers pr eference e pickyly students in choosing ethnic restaurant. As we know, Petaling Jaya has lots of university and college around and its good to tar arrive ating the student to come in and experiencing ethnic food to them.As there are inquiry chore arise from this study, therefore I come out with research questions which are, What are the factors that nominate influence student in choosing ethnic restaurant to eat? and as well How to improve the ethnic Asian restaurant in mess out to fulfil student needs based on their behaviour? This study shows that student exit become customer for now and for the side by side(p) generation. in that respect are several objectives arise from this research such(prenominal) as to poll the factors instilling student preference of ethnic Asian restaurant, to scram out consume behaviour of student towards ethnic Asian restaurant Lastly, to attend restaurant owners particularly of ethnic restaurant for them to understand deeper on the frame of student behaviour in restaurant selectionThis research consists of v chapters in order to meet the research objective. This report would make a signifi cant contri furtherion for the ethnic restaurant owners or the related patience players, with a focus on the factors that affecting student preference of ethnic Asian restaurant in Malaysia. The second chapter begins with a review of the literary intersection pointions related to the buying behaviour of consumer and the consumer buying passage. Further more than, it describes the methodology used in conducting this research in chapter three. After all the details of the results obtained, together with a talk ofion on the detailed meaning of those findings are presented in chapter quaternary which is under findings and analysis. Then, recommendations and conclusion result be showed at the end.1.1 Malaysia FoodsUnderstanding the burnish in Malaysia is really essential in order to develop a new restaurant or to improve an ex isting restaurant. Malaysia is a multi-ethnic and multi- farming country with the population in February 2007 is 62% Malays, 24% Chinese, and 8% Indians, the rest are separates (Zahari, et al, 2005). The Malays are the largest community, which defined as Muslim because Malaysia is an Islamic country. separately population in Malaysia has different unique culture. The primary(prenominal) food harvest-feast in Malaysia is the same, no matter what the cultures are, and it is rice. They usually eat with different spot dish such as vegetable, meat, and seafood.1.1.1 Malays culinary artThe Malays culinary art shows strong influences from the countryside, bid Ind unrivalledsia. The religions of these malays are in general Muslim. In order to fulfill the needs of Malaysian, the culinary art in Malaysia must have certificated of Halal, which actor the food in adept restaurant does not contain any ingredient from any part or produce of animals that are considered non-halal to Mus lims by Islamic police or products of animals, which are not slaughtered according to Islamic Law. But, the government also allows the restaurant with non-halal food to grow in Malaysia. Malays culture has different expressive style of dining. They use their fingers to eat, if they are not using any utensils. Malays are hash out not to eat more than two-third of their capacity and sharing is recommended. Malays cuisine incorporates a lot of herbs and spices. Preparation and seasoning are important factors when it comes to the making Malays cuisine. Desserts are a must for any Malays meal, either only fruits or saintlike dessert that includes ingredients such as coconut milk, palm sugar, and flour. According to the research conducted, Malays consume more flour products than other(a) ethnic groups (Zahari, et al, 2005).1.1.2 Chinese CuisineThe Chinese have been setting in Malaysia for many centuries. It has been influenced by Malays culture. Their consume habit is slightly diffe rent from Malays. intimately of the Chinese prefers to eat the food from their origin country, called as Chinese food. The taste of the food is more salty compare to Malays food. The Chinese can eat in non-halal restaurant. That is one of the resolve a lot of restaurants in Malaysia are non-halal. Chinese eating elbow room is usually eating their foods with chopstick. They usually eat the rice in the axial rotation with the side dish separately in small plate. The manner of eating is shared with their family or friends. For the dessert, they prefer to have fruits. From the research of the Chinese restaurant, they aroundly have more variety in appetizer compare to the dessert.The culture of Chinese is they like to hang out together with their friends in the restaurant, do some drinking beer or might be drink afternoon tea only (Zahari, et al, 2005)1.1.3 Indians cuisineThe Indian community in Malaysia is the smallest of the three main ethnic cultures. The Indian who come to Mal aysia bring with them the Hindu culture, especially for their cuisine. The cuisine of Indian is similar with Malay cuisine. They use a lot of herbs and spices that originated from India. The exercise of Indian cuisine is curry, briyani rice. The taste of their cuisine is tastier and have unique tone of voice compare to other ethnic cuisine. The eating manner in Indian culture is al more or less the same with Malays culture. If they not use the utensil, they leave alone eat using their finger (Zahari, et al, 2005).Many cultures have greatly influenced the cuisine, from Malaysia and the surrounding areas. Most of the influence comes from Malay, Chinese, Indian, Thai, Javanese, and Sumatran culture. And most of this is due to Malaysia is a part of the last(prenominal) spice route. The cuisine is very similar to Singapore and Brunei, and also bears simile to Filipino cuisine. The different states of Malaysia have varied dishes. Most of the time, the food in Malaysia is different f rom the original dishes. This means that although much of Malaysian food can be traced back to a certain culture, they have their own identity. Therefore, these researches are conduct to another ethnical food that is minority provided in Malaysia, for sheath Korean food, Thailand food, Indonesian food, Japanese food and Vietnamese food.1.2 Petaling JayaEating is one of Malaysias cultures as they have varieties of national and external food, and Petaling Jaya area is one of the darling eating places for food hunter in this nation. With an abundance of eateries all over the place, and this city also often dubbed Foodies Haven by food lovers (www.asiawebdirect.com). totally types of food and establishment can be found here. From 24 instant mamak stalls to bistros, these place are becoming heart and soul of the city. The spring why this research volition conduct on Petaling Jaya area is because Petaling jaya is primed(p) on petaling district of Selangor state. This is one of the largest cities in Selangor state.1.3 heathen foodsThe terminology of Ethnic food has been defined by various study. Ethnic food can be defines as a product that have a special ethnic (racial or national) or cultural group favours (The food merchandising research, 2008). Ethnic food also could be defined as a specific cuisine that reflect characteristic of the local origin (Utami, 2004). Turgeon and Pastinelli ( 2002,pg. 252) refers ethnic as people that come from different land and a abroad to widespread the culture. An ethnic restaurant means a restaurant that furtherance a a regional cuisine of another land (Turgeon and Pastinelli, 2002).2. books review2.1 IntroductionIn order to identify how consumer decide which restaurant to dine-in, first, we must understand the studies of buyers behaviour as it is significant and there are many factors that manipulate the manners of customer in selecting food pickings. The marketing literature explained that many features may affect th e shoppers grease ones palms decision which consists of singular and psychological attributes, cultural, social and environmental variables and promotional strategies (Belk, 1975).Consumers are unique and this specialty can be revealed in the consumption pattern and purchase practice session (Pravin Tripathi 2008). The restaurant owners should recognize and understand the consumer because food and beverage outlets are expand through the consumers preferred of food choice and how popular the restaurants among consumers.The aim of this news report leave behind include consumer behaviour by using consumer decision-making growth as foundation and identifies the factors that influence decision more or less their food preference of ethnic restaurant. This review explains about relationship in the midst of consumers and returns, consumer decision-making process, and studies of consumers restaurant selection behaviour. Moreover, the connections amidst customer felicity, food smell, improvement quality and behavioural of choosing are discussed. Lastly, other factors that influence the selection of food are in-personity traits for example, neophobia and sensation want (Stone Pangbom, 1990 Venkatramaiah Devaki, 1990 Raudenbush et al. 1995 Pliner Melo, 1997) and socio economic factors such as, socio economic status, the price of foods (Cabanac, 1995 Jeffrey French, 1996, Steptoe Wardle, 1999).2.2 Consumers and dosIt is important for the redevelopment providers to understand how consumers evaluate their offerings (Zeithaml, 1981). Consumers cannot evaluate function in the same flair they do to personal goods as serve, because they have distinctive characteristics and experience quality. Therefore, profits are finding more severe to evaluate compare to sensual goods. The main characteristics that can make expediencys are different from physical goods are intangibility, variability, inseparability, and perishability. (Kotler et al., 1998 Zeith aml, 1981 2003)2.2.1 IntangibilityThere is an argued between the difference of product and service in the characteristic of intangibility. As a matter of fact it has been verbalise that intangibility is the key to determining whether or not an offering is a service or product (Zeithaml and Bitner, 1996). The in substantial quality of service is the services that cannot be seen, touched, feel or taste like physical goods ( Zeithaml, 1981). commonly people are using tangible and intangible factors to make restaurant choice decisions before they come and eat at the restaurant (Rammaniya, 1998). Auty,1992 Soriano, 2002 state that some of intangible factors from restaurant are food quality, service quality and value for money. These intangible characteristic of service makes a hard decision to do the actual purchase. Therefore, most of the restaurants are rely on tangible factors such as facilities of the restaurant, decoration, and also atmosphere to fulfil the customers expectation about the restaurants (Bitner, 1990 Wall Berry, 2007).2.2.2 VariabilityService has a numerous meanings because service may vary across service providers, employees, consumers and service encounters ( Zeithaml Bitner, 2003). The diversity of services makes it hard for consumers to provide criteria towards one service provider to another service provider (S.Burton, 1990). On the other hand, restaurant operators face challenges due to maintaining consistency of the operation levels between food quality and service quality ( Cadotte Turgeon, 1988). For example, if one await provides a good service to mean solar day and makes the consumers happy, it doesnt mean that on the next day that waitress will be perform the exact service to the same consumers as the previous day. (Kotler et al., 1998).2.2.3 InseparabilityService is a unique characteristic which are cannot be produced and consumed at the same time before they are purchased and usually called as a simultaneous process ( Zeith mal Bitner, 2003). The service and the product of the restaurant cannot be exchange individually, means that are the important occasion to get the good perception from guest for their dining experience ( Kotler et al, 1998).2.2.4 PerishablilityService cannot be stored. In difference to physical goods, it can be stored and sold at the next time, but services are a gasconade if they are not sold on the day available (Hoffman Bateson, 2001). Similarly, if one customer already reserved a table on the restaurant and suddenly the customer did not show up, it will cause the restaurant operator loss for that table that have been reserved on that day when the restaurant full occupied (Kotler et al., 1998). Service providers often notice it difficult to balance the demand and supply of the services that given by uncertain character of consumer demand for services ( Holfman Bateson, 2001)2.3 Consumer decision making processThe buyers decision process is significant if the slide down in formation of is distributed at the right time and at the right manner (Chris, 2005), and these literature are explain the go of consumers decision that typically used when making purchase for a service. The consumer decision-making process are consists of five level which is recognition from the consumers, information done by the consumers, evaluation of other alternative for the food, service purchase and consumption by consumers and also post purchase evaluation (Zeithaml Bitner, 2003)2.3.1 RecognitionThe buying process and choice of food preference can start with the customer will identify a dilemma or a need, for example I am hungry or when a customer will do to a marketing stimulus such as when you pass by at Starbucks and you are drawn to the aroma of the muffins (Fill, 2005). In a restaurant, Finkelstein (1989) high spot that modern restaurant has lots to do with psychological desire to get recognition for the customer about the restaurant. They want to be seen as a resta urant that could project their brand images and as a part of modish trends (Finkelstein, 1989).2.3.2 Information SearchThe information search begins when a customer will decide how much information is needed, if the need is strong and that if it meets the desires and wants. Consumer can find information in many basis (Fill, 2005). Personal sources such as family and friends commercial sources for instants advertising and packaging and public sources such as, examining and using the product. formerly the need recognised, usually the consumers will find for some information about the service provided to fulfil their need. Consumers may look information from their relative or friend and also can search the information from outsource such as internet or magazine as their way to exhibit what are the services that they purchase ( Zeithaml, 1981) eating place meals was one of the categories to be considered in experience quality as they cannot be measure before the purchase, means that the selection of the restaurant was identify to be high( Zeithaml, 1981). Most of the consumers are relied to the personal sources like word of mouth from friends that already experience the restaurants before(Ladhari, Brun, Morales, 2008).2.3.3 Evaluation of alternativesThe study explains that customers generally select the product which is provided by personal source in contrast with commercial sources (Brunett, 2000). In the assessment stage the customer will then analyze how important and imperative the product and services is to them (Brunett, 2000). formerly the customers collect all their information needed, they start to raise another set of alternative. The alternative means that option to considered that the price are compatible with the product or service ( Zeithaml, 1981). Consumer can evaluate their alternative by analyzing other factors that related to their needs. They have a different level of the factor affects or likely to choose the service that provide best opt ion that most important to them (Kotler et al., 1998). For example, from two restaurants that offer same menu and service but the other restaurant can get the customer trust incisively because of one of the restaurant provide cheaper price or other factors that affect consumer decision (Brooke, 2004).2.3.4 PurchaseIn this level, a purchase decision will take place if the consumers need is strong. If the food is not perceived as positive in its appearance, smell, texture or taste, it is unlikely to be eaten (Hetherington and Rolls 1996).After equivalence the alternative, it is the time for the consumer to make a decision to purchase from their chosen service provider. On this level, restaurant service can have different experience from their consumers (Zeithaml Bitner, 2003).2.3.5 Post Purchase EvaluationOn last level, the post purchase evaluation refer to the concern of the customer after purchasing, for instants, a customer think that the food served in the food hail are more c heap and more appetizing than the food served in the fast day-after-day restaurants. In this situation, the customer will dine in the food court in his next visit (Kotler, 2005). For example, after dining in an Italian Restaurant, you realized that you want to eat in a Chinese Restaurant instead (Pravintripathi, 2008).The importance of understanding of consumer behaviour plays an important role in the shopping mall operators which have an impact to their marketing strategies. There are several diverse factors that influence the behaviour and priorities of a consumer. Nevertheless superfluous in depth research and studies are necessary in this field. In addition, there are many factors that can influence consumer restaurant choice in shopping malls in Malaysia. Therefore, below we are going to discuss all the factors that could influence consumer restaurant. Restaurant operator can apply these factors to end strategies to influence the behaviour of their customers (Monteiro, 2000) .2.4 Food quality, service quality and customer satisfactionThe literature of service marketing shows a connection between food quality, service quality, satisfaction of customer and also repeat patronage intention. In general, food quality was mostly affected customer satisfaction and behavioural intention (Namkung Jang, 2007). Furthermore, it has been well authorize by a number of studies that service quality is an priority reason to determine customer satisfaction (Chow et al, 2007) query MethodologyThe research methodology that will be use in this research paper is quantitative technique, the data collection method will be a form of survey which is questionnaire and the sampling method will be the student from college and university student. The respondents will be male and female in different background and profile but more specific of their ages between 18-25 years old. The reason why this research conduct for student because most of generation x especially college student are having their meal off from home, reflecting their largely activity and single lifestyle (hfgconsulting.com)There will be 250 questionnaires distributed and 200 questionnaires expected to be completed in a correct manner. It will be conducted around Petaling Jaya area which are having some international college such as Monash collage, sunway college, Inti college, and other famous collage around Petaling Jaya area. effectiveness respondents were pre-screened with the question, Have you dined at an upscale ethnic restaurant in the past twelve months? If the answer was yes, respondents were asked to participate in these research by complete the next questions. The survey will be measure by 5 points range scale, range from 1 ( strongly disagree) to 5 (strongly agree).