Author

  • Asliza Mohd Yusof

    • Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, Cawangan Melaka, Alor Gajah, Melaka, Malaysia
    • Malaysia

  • Akmal Adanan

    • Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, Cawangan Melaka, Alor Gajah, Melaka, Malaysia
    • Malaysia

  • Mohd Adib Izzat

    • Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, Cawangan Melaka, Alor Gajah, Melaka, Malaysia
    • Malaysia

  • Mohamad Daim Darson

    • Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, Cawangan Melaka, Alor Gajah, Melaka, Malaysia
    • Malaysia

  • Puteri Danea Balqish Benne Saufie

    • Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, Cawangan Melaka, Alor Gajah, Melaka, Malaysia
    • Malaysia

  • Siti Aisyah Md Desa

    • Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, Cawangan Melaka, Alor Gajah, Melaka, Malaysia
    • Malaysia

  • Muhammad Aiman Hakim Md Nizam

    • Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, Cawangan Melaka, Alor Gajah, Melaka, Malaysia
    • Malaysia

Abstract

The topic of tourists' intention to consume Halal Nyonya food in Malaysia has garnered increasing attention in recent years. Nyonya cuisine, a unique blend of Malay and Chinese culinary traditions, has long been a hallmark of Melaka’s vibrant food scene. However, as Malaysia grapples with the diverse dietary needs of its growing tourism sector, the challenge lies in ensuring that Nyonya food offerings cater to the preferences of Muslim tourists seeking Halal-certified options. The main goal of this research is to explore and comprehend the preferences of tourists regarding the intention to consume Halal Nyonya’s ethnic food in Melaka. The study focuses on tourists' gastronomic choices, particularly as it relates to their intake of Halal Nyonya food. The study involves local and international tourists who have experienced Halal Nyonya food in Melaka in 2024. Data was collected through surveys, on-site observations, and interviews to understand factors affecting Halal Nyonya’s food consumption intention behavior. This research examines the association between independent and dependent factors that influence tourists from various geographical locations who visit Melaka to consume Halal Nyonya Nyonya food. It adds to the database of information already in existence by illuminating how tourists in Melaka from various locations approach and engage with Halal Nyonya's food. This deepens our comprehension of the dynamics of tourist preferences, cultural preservation, and culinary tourism. In conclusion, our research confirmed attitude, subjective norms, and perceived control will lead a tourist to have the intention to consume Halal Nyonya food.

Keywords

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How to Cite

Mohd Yusof, A., Adanan, A., Izzat, M. A., Darson, M. D., Saufie, P. D. B. B., Md Desa, S. A., & Md Nizam, M. A. H. (2024). Exploring Halal Nyonya Food Consumption Intention Among Tourists. Information Management and Business Review, 16(3(I)S), 1094-1102. https://doi.org/10.22610/imbr.v16i3(I)S.4221

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Copyright (c) 2024 Asliza Mohd Yusof, Akmal Adanan, Mohd Adib Izzat, Mohamad Daim Darson, Puteri Danea Balqish Benne Saufie, Siti Aisyah Md Desa, Muhammad Aiman Hakim Md Nizam (Author)

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Vol. 16 No. 3(I)S (2024) Supply Chain Sustainability, Smart HRM & Inclusive Education View issue contents

Published

2024-10-07

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