UMP KK3 Cafeteria Presented by: NUR FATEHA NAIM BT ABDUL RAHIM CA10094 SHARIFAH HANIS NT SYED AHMAD CA10095 WEE PEK LING CA10088 Presented to: Madam Ainol.

Slides:

Advertisements

Similar presentations

Look at it !!!.

Advertisements

Relationship between Involvement in Sports and Academic Performance among Universiti Malaysia Pahang Students.

How to Improve the Quality Management (QM) in an Organization

Higher College of Technology Department of Engineering General Structure of Final Year Project (B-Tech Level) Ahmed.S.Al.Shahri ahmed

What is Multimedia Includes: Sound Animation Video and Graphics.

Transportation problems among UMP students

Seminar on Questionnaire.  A questionnaire is a data-gathering device. Questionnaires are flexible and adaptable to a variety of research designs, populations.

Feedback on Seniors’ House Survey with the current clients and families March, 2015.

MBF3C Lesson #2: Collect & Analyze Data

The Marketing Survey Chapter 29.2.

1 Focus on the Customer Building a Customer-Focused School Nutrition Program.

Group Members Mohd Khairun Najmi B. Md Said Mohamad Zulhelmi B. Man Izzat Hafifi B. Ahmad Ariza THE FINANCIAL PROBLEM AMONG UMP STUDENTS.

Building a New Fitness Center: A Feasibility Study Eng 1800 Drew Carlson.

Customer Survey Van Bennekom Book. Introduction Surveying has become a commonplace tool on the business landscape due to the drive of the quality management.

A Study On Hygiene At UMP Cafeteria

Choosing Your Primary Research Method What do you need to find out that your literature did not provide?

PART-TIME JOB AMONG UMP’S STUDENTS DURING STUDY TIME Presented By: NURUL AIN FARIDAH HANUM NURUL NAJWA.

Vs. Branded??? Non-branded??? Factor that influence….

The Relationship Between Emotional Intelligence and Academic Achievement among Project Management Students in UMP UHL4042 Project based Proposal Writing.

PART TIME JOB AMONG UNDEGRDUATE STUDENT DURING STUDY TIME Presented By: Nurul Ain Nurul Najwa Faridah Hanum.

Team 7: Syed Muhamad Nabil bin Syed Hassan (KC 11068)

Chapter 33 Conducting Marketing Research. The Marketing Research Process 1. Define the Problem 2. Obtaining Data 3. Analyze Data 4. Rec. Solutions 5.

IMPLEMENTATION OF QUALITY CONTROL FOR CUSTOMER SATISFACTION Introduction Problem statement Quality control that has been set by the company less applied.

UHL2322 ACADEMIC REPORT WRITING noor azwani bt azhar ke10027 noorashikin bt. ab wahab ke10013 nor afifa bt. halim ke10036.

UHL 2322 ACADEMIC REPORT WRITING REPORT PROPOSAL THE FACTORS THAT INFLUENCE THE PLAGIARISM AMONG UMP STUDENTS BY UHL2322mia.

CONSUMPTION OF FAST FOOD AMONG UMP STUDENTS

RQ3 : What is the satisfaction level of UMP students regarding to the UMP library facilities?

COMMUNICATION SKILLS AMONG UNIVERSITI MALAYSIA PAHANG STUDENTS PRESENTED BY: NOORUL AHLAMI BINTI KAMARUL ZAMAN CA10081 SITI RAFIDAH BINTI MOHAMAD CD10049.

COMMUNICATION SKILLS AMONG UNIVERSITI MALAYSIA PAHANG STUDENTS PRESENTED BY: NOORUL AHLAMI BINTI KAMARUL ZAMAN CA10081 SITI RAFIDAH BINTI MOHAMAD CD10049.

INTRODUCTION RATIONALE OBJECTIVE METHODOLOGY DATA ANALYSIS RECOMMENDATION CONCLUSION.

Marketing Research. Monday, February 23 Give a couple examples of Marketing Research. Give a couple examples of Marketing Research. Why do you think Marketing.

Chapter 29 conducting marketing research Section 29.1

The Marketing Research Project. Purposes of the Project 1.Give you practical experience at conducting a marketing research project. 2.Examine some factors.

Marketing Research Process Chapter 29. What factors influence restaurants to add low fat menu items? How can they determine success of items? Journal.

PREPARING REPORTS CoB Center for Professional Communication.

Marketing Research Chapter 5. Warm-Up Why is it important for companies to do market research?

WATER POLLUTION IN INDUSTRIAL WORLD…. UHL ACADEMIC REPORT WRITING GROUP 6 WONG CHEE WEIAE09004 NURUL’ AIN BT OTHMANAE09014 PHILLISCA PRIMA ADANAE09019.

UHL2332 ACADEMIC REPORT WRITING LECTURER : MADAM NIK ALOESNITA BT NIK MOHD ALWI CENTRE FOR MODERN LANGUAGES AND HUMAN SCIENCES UNIVERSITI MALAYSIA PAHANG.

THE USAGE OF INTERNET IN CLASS AMONG UNIVERSITY MALAYSIA PAHANG (UMP) STUDENTS NoOR ZALINA BINTI RAZALI CA09093.

Now here have 3 special agents will give you suggestion to solve it?

1 Business Communication Process and Product Brief Canadian Edition, Mary Ellen Guffey Kathleen Rhodes Patricia Rogin (c) 2003 Nelson, a division of Thomson.

Problem Statement ● PTPTN is the major source of financing given to university students to pursue higher learning in the country (Bernama, 2011). ● The.

TITLE: FAST FOOD Introduction: What is fast food?

ACCIDENT AMONG UNIVERSITY STUDENTS Group Members : MOHD ZAHIR BIN ABDUL TALIB CA09006 NUR AIMI BINTI AHMAD CA08092 FARIHAN BINTI GHAZALI CA08029.

©2011 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

UHL 2322 ACADEMIC REPORT WRITING WASTE DECOMPOSITION 1)SITI NOOR AZIRA BINTI MOOD ( AE ) 2) ZHANG LONG LONG ( AE ) 3) NUR FARIEZAH.

NURUL AIN BT ABU OTHMAN AA10231 NURUL FAZILAWANI BT MOHAMAD AA10170 NUR SHAFIRA BT KAMAR AA10233.

UHL2322 ACADEMIC REPORT WRITING SEMESTER 1 [09/10] TITLE : ‘WATER CRISIS AT UMP’ PREPARED FOR : MRS. NIK ALOESNITA NIK MOHD ALWI PREPARED BY : NUR AZARIA.

Marketing Research Developing a research Questionnaire.

T RANSPORTATION PROBLEM AMONG UMP STUDENTS … A PRESENTATION TO FULLFILPART OF THE REQUIREMENTS FOR UHL 2332-ACADEMIC REPORT WRITING COURSE.

Title: Safety at Site Construction Group Members: LOQMAN HAKIM BIN HASULBULLAH (AA09199) SITI NORASHIKIN BT YUSOFF (AA09185) MOHD. AIZAD BIN JOHARI (AA09197)

Lesson 4.5 – Conducting a Survey to Collect Two-Variable Data.

Research Report Writing Presentation

INTERNET PERFORMANCE AT UMP’S HOSTEL. GROUP MEMBERS Mohd Hanif Bin Mazan CA09005 Muhamad Naim Bin Abdul Shukor CA09009 Noor Hasimah Binti Salleh CA09123.

MEMBERS: MOHD FAIZ KHAIRUDDIN NUR FADHILAH AHMAD KHAIRI NASIBAH MOHD NOR ACADEMIC REPORT WRITING UHL 2332 LECTURER: NIK ALOESNITA NIK MOHD ALWI FACULTY.

School Lunch Developed by Barbara Alldredge Quail Run Primary School Introduction Introduction | Task | Process | Evaluation.

Section 29.1 Marketing Research Chapter 29 conducting marketing research Section 29.2 The Marketing Survey.

INTRODUCTION. 1.1 Background of Study 1.2 Problem Statement; 1.3 Objectives 1.4 Scope 1.5 Significant/Important of study 1.6 Organization of the Report/Thesis.

Chapter 3.2 – Collect and Analyse Data Sometimes a person collects data by directly asking people their opinions or by personally conducting an experiment.

Chapter 29 Conducting Market Research. Objectives  Explain the steps in designing and conducting market research  Compare primary and secondary data.

International Student Satisfaction. Background There were Non EU International students in the UK in (UKCISA.org) The world had 5 million.

MENU PLANNING AND DEVELOPMENT (HTF255)

Acknowledgement: Khem Gyawali

UHL 4042 PROJECT BASED PROPOSAL WRITING

Writing An Effective Discussion

Fast Food Research Study

Research Methods in HFA4UC

Evaluation Report Investigates a problem or a set of options.

Conducting Marketing Research

Presentation transcript:

UMP KK3 Cafeteria Presented by: NUR FATEHA NAIM BT ABDUL RAHIM CA10094 SHARIFAH HANIS NT SYED AHMAD CA10095 WEE PEK LING CA10088 Presented to: Madam Ainol Haryati Ibrahim Academic Report Writing UHL2332

INTRODUCTION  Where are you going when you are hungry?  What kind of criterias of restaurant that you like?

BACKGROUND Cafeteria at UMP  What do you think about kk3 cafeteria? Why we choose this topic? o KK3 cafeteria environment does not fulfill the customer requirements. o Got complained about KK3 cafeteria.

OBJECTIVES  To determine UMP students' satisfaction level regarding on cafeteria food.  To investigate UMP students' satisfaction level regarding on cafeteria hygiene.  To analyze UMP students' satisfaction level regarding on the services provided by cafeteria.

Research Questions  What are students' satisfaction levels on cafeteria food?  What are students' satisfaction levels on cafeteria hygiene?  What are students' satisfaction levels on the services provided by cafeteria.

Methodology Setting  Conducted in University Malaysia Pahang only.  Questionnaire is used as our primary  All the survey questions are close-ended questions.  The questionnaire is distributed to three different courses which are BCN, BCS and BCG. Gender/CourseMalefemaleTotal BCN10 20 BCS10 20 BCG10

Conclusion  Questionnaires are the best solution to make a survey about KK3 cafeteria.  Answers from all respondents have been recorded.

Chapter 4 Findings & Discussions Presented By: WEE PEK LING CA10088 Presented To: Madam Ainol Haryati Ibrahim

Presentation Outline Students’ satisfaction level regarding food Food Nutrition Variety of food Students’ satisfaction level regarding hygiene Environment Equipment & Facilities Food Hygiene Conclusion

Figure 1: Cafeteria food nutritional value and variety Nutrition Value and Food Variety

Figure 2: Rating of satisfaction level regarding cafeteria hygiene Environment

Figure 3: Cafeteria cutleries are clean Equipment & Facilities Hygiene

Food Hygiene Figure 4: Cafeteria food are hygienic

Conclusion Students’ satisfaction level regarding food Food Nutrition Variety of food Students’ satisfaction level regarding hygiene Environment Equipment & Facilities Food Hygiene

Academic Report Writing UHL 2332

RQ 3 Conclusion Recommendation Research Outline

What are students' satisfaction levels regarding on the services provided by cafeteria?

Figure 1: Quality of food at the cafeteria is excellent Food quality at the cafeteria still need to be improved to ensure that students will satisfy with the food.

Figure 2: Expectation of waiting time to receive food order Cafeteria should improve their food service in order to fulfill students need.

Figure 3: Rating of cafeteria workers regarding appearance and responsiveness Cafeteria worker appearance and responsiveness did not influencing much in determining students' level of satisfaction.

Figure 13:Suggestions to improve the quality of services Quality of services at cafeteria still need to be improved to ensure students will satisfy.

Cafeteria Food -Variety of food and nutritional value of the food. Cafeteria Hygiene -Environment, facilities, workers and food. Cafeteria Services -Quality of service and food.

Cafeteria Food - Variety and nutritious food. Cafeteria Hygiene -Workers’ appearance, hygienic food. Cafeteria Services -Quality of service and food.