Food Choice Preferences: A Study on University Cafeterias’ Food in Terengganu
Abstract
According to Campo et al. (2017), food presentation, also known as food visual, is one of the factors that can affect a person’s decision to eat. According to Imram (1999), “People eat first with their eyes” is a common proverb. It is considered an essential feature since it significantly explains or influences how consumers perceive food or drink (Delwiche, 2004). LaBar et al. (2001) also examined the amygdala and surrounding inferotemporal regions to see how food-related imagery could elicit emotional reactions. Two hundred twenty-eight respondents from a local university in Terengganu, Malaysia, took part in the survey that served as the basis for the study. This study aims to identify the important variables that affect how students choose their meals at the university cafeteria and to find the most important variables from the four food-related factors. The results of this study demonstrate that students consider each of the four food-related factors—presentation, colour, pricing, and variety—critically while making meal decisions. This study has set out to alert the cafeteria manager to improve on the particular component found via this analysis. The research’s conclusions will significantly influence the university’s students and the cafeteria staff who run the university’s eateries.
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