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UMP KK3 Cafeteria

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  1. Academic Report Writing UHL2332 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

  2. INTRODUCTION • Where are you going when you are hungry? • What kind of criterias of restaurant that you like?

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

  4. 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.

  5. 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.

  6. 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.

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

  8. Academic Report Writing UHL2332 Chapter 4Findings & Discussions Presented By: WEE PEK LING CA10088 Presented To: Madam Ainol Haryati Ibrahim

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

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

  11. Environment Figure 2: Rating of satisfaction level regarding cafeteria hygiene

  12. Equipment & Facilities Hygiene Figure 3: Cafeteria cutleries are clean

  13. Food Hygiene Figure 4: Cafeteria food are hygienic

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

  15. THE ENDTHANK YOU…

  16. Academic Report Writing UHL 2332 UMP KK3 Cafeteria

  17. Research Outline RQ 3 Conclusion Recommendation

  18. RQ 3 What are students' satisfaction levels regarding on the services provided by cafeteria?

  19. 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.

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

  21. 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.

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

  23. Conclusion 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.

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