Domestic tourist’s perception on Sarawak ethnic native’s food

Continual efforts have been made by national organizations to discover new tourism products and activities that have the opportunity of being marketed and promoted in Sarawak. Gastronomy has been identified as one of the new tourism product which is directly relevant to the Sarawak context. At prese...

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Main Author:	Nading, Nadiana
Format:	Thesis
Language:	English
Published:	2015
Subjects:	TH Building construction
Online Access:	http://eprints.utm.my/id/eprint/50692/25/NadianaNadingMFAB2015.pdf
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id	my-utm-ep.50692
record_format	uketd_dc
spelling	my-utm-ep.506922020-07-08T04:20:23Z Domestic tourist’s perception on Sarawak ethnic native’s food 2015-01 Nading, Nadiana TH Building construction Continual efforts have been made by national organizations to discover new tourism products and activities that have the opportunity of being marketed and promoted in Sarawak. Gastronomy has been identified as one of the new tourism product which is directly relevant to the Sarawak context. At present gastronomy is a valuable source of attracting tourists from all over the world and this has led to the empirical investigation on domestic tourist perception of Sarawak ethnic native’s food. This research is to determine the most popular preference of Sarawak ethnic native’s food among the domestic tourist in Malaysia and to perceive the image of Sarawak ethnic native’s food from the domestic tourist point of view. This research was conducted to identify the potential of Sarawak ethnic native’s food to be developed as a main tourism product in Sarawak. The sample population was randomly selected among the domestic tourist in Malaysia those who come from Peninsular Malaysia and Sabah that had consumed and experienced Sarawak ethnic native’s food during their vacation in Sarawak. In this research, predominantly the data were based on self-completed questionnaires using SurveyMonkey software. A series of statistical analyses were employed by looking at the frequencies, mean scores and standard deviation through descriptive and parametric statistics. The results revealed that the majority of domestic tourists perceived that Sarawak ethnic native food has a original and exotic taste. Most of the domestic tourist said that the Sarawak ethnic native’s food look attractive and has a very unique cooking style. Majority of the domestic tourists perceived that the identity and culture of each ethnic native’s group in Sarawak can be seen through their food. The findings demonstrated that the Sarawak ethnic native’s food can be a catalyst for boosting the local economy in Sarawak. 2015-01 Thesis http://eprints.utm.my/id/eprint/50692/ http://eprints.utm.my/id/eprint/50692/25/NadianaNadingMFAB2015.pdf application/pdf en public http://dms.library.utm.my:8080/vital/access/manager/Repository/vital:93311 masters Universiti Teknologi Malaysia, Faculty of Built Environment Faculty of Built Environment
institution	Universiti Teknologi Malaysia
collection	UTM Institutional Repository
language	English
topic	TH Building construction
spellingShingle	TH Building construction Nading, Nadiana Domestic tourist’s perception on Sarawak ethnic native’s food
description	Continual efforts have been made by national organizations to discover new tourism products and activities that have the opportunity of being marketed and promoted in Sarawak. Gastronomy has been identified as one of the new tourism product which is directly relevant to the Sarawak context. At present gastronomy is a valuable source of attracting tourists from all over the world and this has led to the empirical investigation on domestic tourist perception of Sarawak ethnic native’s food. This research is to determine the most popular preference of Sarawak ethnic native’s food among the domestic tourist in Malaysia and to perceive the image of Sarawak ethnic native’s food from the domestic tourist point of view. This research was conducted to identify the potential of Sarawak ethnic native’s food to be developed as a main tourism product in Sarawak. The sample population was randomly selected among the domestic tourist in Malaysia those who come from Peninsular Malaysia and Sabah that had consumed and experienced Sarawak ethnic native’s food during their vacation in Sarawak. In this research, predominantly the data were based on self-completed questionnaires using SurveyMonkey software. A series of statistical analyses were employed by looking at the frequencies, mean scores and standard deviation through descriptive and parametric statistics. The results revealed that the majority of domestic tourists perceived that Sarawak ethnic native food has a original and exotic taste. Most of the domestic tourist said that the Sarawak ethnic native’s food look attractive and has a very unique cooking style. Majority of the domestic tourists perceived that the identity and culture of each ethnic native’s group in Sarawak can be seen through their food. The findings demonstrated that the Sarawak ethnic native’s food can be a catalyst for boosting the local economy in Sarawak.
format	Thesis
qualification_level	Master's degree
author	Nading, Nadiana
author_facet	Nading, Nadiana
author_sort	Nading, Nadiana
title	Domestic tourist’s perception on Sarawak ethnic native’s food
title_short	Domestic tourist’s perception on Sarawak ethnic native’s food
title_full	Domestic tourist’s perception on Sarawak ethnic native’s food
title_fullStr	Domestic tourist’s perception on Sarawak ethnic native’s food
title_full_unstemmed	Domestic tourist’s perception on Sarawak ethnic native’s food
title_sort	domestic tourist’s perception on sarawak ethnic native’s food
granting_institution	Universiti Teknologi Malaysia, Faculty of Built Environment
granting_department	Faculty of Built Environment
publishDate	2015
url	http://eprints.utm.my/id/eprint/50692/25/NadianaNadingMFAB2015.pdf
_version_	1747817513159229440

Domestic tourist’s perception on Sarawak ethnic native’s food

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