Page 400 - MARSIUM'21 COMP OF PAPER
P. 400

379                                        Lim Huey Nee & Mazilah (2022)

            George and Mallery (2010). SPSS for Windows A Step by Step: A Simple Guide and Reference
            GURL, E. (2017). SWOT Analysis: A Theoretical Review.
            H. Kim, “Investigating the Mediating Role of Social Networking Service Usage on the Big Five Personality Traits and the Job Satisfaction of Korean Workers,”
            Journal of Organizational and End User Computing, vol. 31, no. 1, pp. 110– 123, 2019.

            H. Oh, “Diners’ Perceptions of Quality, Value, and Satisfaction,” Cornell Hotel and Restaurant Administration Quarterly, vol. 41, no. 3, pp. 58–66, 2000.

            Haghighi, M., Dorosti, A., Rahnama, A., & Hoseinpour, A. (2012). Evaluation of Factors Affecting Customer Loyalty in the Restaurant Industry. African Journal of
            Business Management, 6(14), 5039-5046.

            Hair, J., Black, W. C., Babin, B. J. & Anderson, R. E. (2010) Multivariate data analysis (7th ed.). Upper Saddle River, New Jersey: Pearson Educational International.
            Izogo, E. E., & Ogba, I. E. (2015). Service Quality, Customer Satisfaction and Loyalty in Automobile Repair Services Sector. International Journal of Quality &
            Reliability Management, 32(3), 250-269. http://dx.doi.org/ 10.1108/IJQRM-05-2013-0075

            Joshi, A., Kale, S., Chandel, S., & Pal, D. K. (2015). Likert Scale: Explored and Explained. British Journal of Applied Science & Technology, 7(4), 396.

            K. Klassen, E. Trybus, and A. Kumar, “Planning Food Services for a Campus Setting,” Hospital Management, vol. 24, no. 4, pp. 579–609, 2005.
            Krivobokova, O.V. (2009). Evaluating Customer Satisfaction as an Aspect of Quality Management. World Academy of Science, Engineering and Technology, 53(5),
            565-568.

            Kleessen, B., Schwarz, S., Boehm, A., Fuhrmann, H., Richter, A., Henle, T., & Krueger, M. (2007). Jerusalem Artichoke and Chicory Inulin in Bakery Products Affect
            Faecal Microbiota of Healthy Volunteers. British Journal of Nutrition, 98(3), 540-549.

            Kotsianis, I. S., Giannou, V., & Tzia, C. (2002). Production and Packaging of Bakery Products Using MAP Technology. Trends in Food Science & Technology, 13(9-
            10), 319-324.

            Kumar, Batista, and Maull: The Impact of Operations Performance on Customer Loyalty

            Lombard, R. M. (2009). Customer Retention Strategies Implemented by Fast Food Outlets in the Gauteng, Western Cape and Kwazulu-Natal Provinces of South
            Africa: A Focus on Something Fishy, Nando’s and Steers. African Journal of Marketing Management, 1(2), 70-80.

            M. Abo-Baker, Marketing Management in Modern Establishments, University House in Alexandria, Egypt, 2004.

            M. Story, K. M. Kaphingst, R. Robinson-O’Brien, and K. Glanz, “Creating Healthy Food and Eating Environments: Policy and Environmental Approaches,” Annua

                                               nd
            Mcwilliams, M. (2000). Foods Experimental Perspective (2  ed). New York: Measure Consumer Satisfaction. Hospitality Research Journal 17(2), 63-74.

            Munusamy, J., Chelliah, S., & Mun, H. W. (2010). Service Quality Delivery and Its Impact on Customer Satisfaction in the Banking Sector in Malaysia. International
            Journal of Innovation, Management and Technology,1(4), 398-404. https://doi. org/10.7763/IJIMT.2010.V1.71

            Nair, S. (2013). Assessing Customer Satisfaction and Brand Awareness of Branded Bread. IOSR Journal of Business and Management, 12(2), 13-18. https://doi.
            org/10.9790/487X-1221318

            Oliver, R.L. (1997). Satisfaction: A Behavioral Perspective on the Consumer, McGraw-Hill, New York, NY.
            Patton, M. Q. (2002). Qualitative Research and Evaluation Methods 3rd ed. Thousand Oaks, CA: Sage.
            Perneger, Thomas & Courvoisier, Delphine & Hudelson, Patricia & Gayet-Ageron, Angèle. (2014). Sample  Size for Pre-tests of Questionnaires. Quality of Life
            Research : An International Journal of Quality of Life Aspects of Treatment, Care and Rehabilitation. 24. 10.1007/s11136-014-0752-2.

            R. Hirschmann. (2021, Mar). Sales Value of Bread, Cakes and Other Bakery Products in Malaysia 2012-2019. Statista: Consumer Goods and FMCG.

            R. N. Bolton and V. Shankar, “An Empirically Derived Taxonomy of Retailer Pricing and Promotion Strategies,” Journal of Retailing, vol. 79, no. 4, pp. 213–224,
            2003.

            R. Tam, B. Yassa, H. Parker, H. O’Connor, and M. Allman Farinelli, “University students’ On-Campus Food Purchasing Behaviours, Preferences, and Opinions on
            Food Availability,” Nutrition, vol. 37, pp. 7–13, 2017.

            S. Nadzirah, S. Karim, H. Ghazali, and M. Othman, “University Food Service: An Overview of Factors Influencing the Customer’s Dining Choice,” International
            Food Research Journal, vol. 20, no. 3, pp. 1459–1468, 2013.

            S.  S.  Andaleeb  and  C.  Conway,  “Customer  Satisfaction  in  the  Restaurant  Industry:  An  Examination  of  the  Transaction-Specific  Model,”  Journal  of  Services
            Marketing, vol. 20, no. 1, pp. 3–11, 2006

            Salwa A Albar et al. (2015). Does Food Portion Size Differ by Level of Household Income? A Cross-Sectional Study Using the UK National Diet and Nutrition
            Survey 2008–11. Public Health Science, 386, S18, https://doi.org/10.1016/S0140-6736(15)00856-9

            Sekaran, U., 2003. Research Methods for Business: A Skill-Building Approach. John Wiley & Sons.

            Serhan and Serhan. (2019). The Impact of Food Service Attributes on Customer Satisfaction in a Rural University Campus Environment. International Journal of Food
            Science Volume 2019, Article ID 2154548, 12 pages https://doi.org/10.1155/2019/2154548 service Science 3(2), pp. 158-171


                                                                                                                   379
   395   396   397   398   399   400   401   402   403   404   405