期刊名称：International Journal of Academic Research in Business and Social Sciences
电子版ISSN：2222-6990
出版年度：2018
卷号：8
期号：17
页码：145-154
DOI：10.6007/IJARBSS/v8-i17/5221
语种：English
出版社：Human Resource Management Academic Research Society
摘要：Attitudes of culinarians toward food quality have always been somewhat ambiguous despite many people believe that the culinarians who have knowledge and skills of the culinary education are concerned and aware about food quality in their daily food preparation and consumption. Therefore, this proposed study empirically examines to what extent the food sensory quality attributes, taste, smell and appearance, affecting culinarians’ food preparation and consumption. In other words, are they concern and aware of food sensory quality in their daily food preparation and consumption. A descriptive research design using a quantitative approach was applied. Culinarians with age ranges between 18 to 50 years old, who have a culinary educational background, experience and directly involved in the food sectors within the Kuala Lumpur and Selangor area were chosen as a sample. The result revealed that the quality of taste, appearance, and smell plays an important role in their daily food preparation and consumption. Hence, research at this foundational level will unveil that the culinarians who have the advantages and unique opportunity to influence good eating behavior through food sensory quality and apply the industry's best practices not only for themselves but also to the society.
