Bharath, Josiam and Sadiq, Sohail and Prema, Monteiro (2007): CURRY CUISINE: PERCEPTIONS OF INDIAN RESTAURANTS IN MALAYSIA. Published in: TOURISMOS: An International Multidisciplinary Journal of Tourism , Vol. 2, No. 2 (November 2007): pp. 25-37.
This is the latest version of this item.
Download (64kB) | Preview
Malaysia is an Asian country with a multi-ethnic population that includes native Malays, and people of Chinese and Indian ethnicity. Malaysia has identified tourism as a priority sector and is aggressively promoting the country. Consequently, restaurants in Malaysia operate with an increasingly more ethnically diverse customer base. Ethnic restaurants and differential perceptions of customers of varying ethnic backgrounds have not been studied in detail. This study examines the perceptions of South Asians, Caucasians, East Asians, and those of other ethnic origins in their perceptions of Indian restaurants in Malaysia. The findings suggest that there are universal likes/dislikes as well as differential perceptions between ethnic groups. Implications for restaurant operators and researchers are suggested.
|Item Type:||MPRA Paper|
|Original Title:||CURRY CUISINE: PERCEPTIONS OF INDIAN RESTAURANTS IN MALAYSIA|
|Keywords:||ethnic marketing, Indian restaurants, spicy food, customer perceptions, Malaysia|
|Subjects:||M - Business Administration and Business Economics ; Marketing ; Accounting ; Personnel Economics > M0 - General
M - Business Administration and Business Economics ; Marketing ; Accounting ; Personnel Economics > M3 - Marketing and Advertising
M - Business Administration and Business Economics ; Marketing ; Accounting ; Personnel Economics > M1 - Business Administration
L - Industrial Organization > L8 - Industry Studies: Services > L83 - Sports ; Gambling ; Restaurants ; Recreation ; Tourism
|Depositing User:||Evangelos Christou|
|Date Deposited:||19. Dec 2007 17:57|
|Last Modified:||07. May 2014 11:07|
Crest: Consumer Reports on Eating Share Trends. (1997). Dining out: a matter of taste. Restaurants USA, Vol. 17, No.1 (January), pp.44-45. Dulen, J. (1999). Quality control. Restaurants and Institutions, Vol. 109, No.5 (February), pp.38-41. Gabaccia, D. R. (1998). We are what we eat: Ethnic food and the making of Americans. Cambridge, MA: Harvard University Press. Gregoire, M. B., Shanklin, C. W., Greathouse, K. R. & Tripp, C. (1995). Factors influencing restaurant selection by travelers who stop at visitor information centers. Journal of Travel & Tourism Marketing, Vol. 4, No.2, pp.41-49. Grindy, B. (1999). Foodservice trends. Restaurants USA, Vol. 19, No.8 (September), pp.38-43. In the pink. (1999). Economist, Vol. 352, No.8131, pp.46. Iqbal, S. (1996). Ethnic foods – the allure for the consumer. IFIS Newsletter, Foodinfo, December, pp.7. Monteiro, P. & Josiam, B. M. (2002). Tandoori tastes: Perceptions of Indian restaurants in America. Proceedings of the 5th Biennial Conference on Tourism in Asia: Development, Marketing, & Sustainability. Hong Kong, SAR, PRC: May 2002. Kotler, P., Bowen, J. & Makens, J. (1999). Marketing for hospitality and tourism. Upper Saddle River, NJ: Prentice Hall. Marvin, B. (1992). Restaurant Basics: why guests don’t come back…and what you can do about it. New York, John Wiley & Sons. Moy, A. L. & Witzel, M. (1998). Influences in Modern Indian Cooking. Http://2028.harvard.net/people/alycem/work/icooking.html. Accessed the 6 th of June 2000. National Restaurant Association. (2000). Pocket factbook. 2000 Restaurant industry pocket factbook. Http://www.restaurant.org/research/forecast/ 2000/index.htm. Accessed the 10 th of April 2000. National Restaurant Association. (2000, July 20). New research reveals that restaurants are increasingly meeting or exceeding consumer expectations. Press Releases: Announcements from the Association. Http://www. restaurant.org/PRESSREL/archive/00_07_20.html. Accessed the 24 th of July 2000. Qu, H. (1997). Determinant factors and choice intention for Chinese restaurant dining: a multivariate approach. Journal of Restaurant & Foodservice Marketing. Vol. 2, No.2, pp.35-49. Reid, R. D. (1983). Foodservice and Restaurant Marketing. Boston, CBI Publishing Company, Inc. Saeed, M., Josiam, B. M. & Ismail, I. (2000). Marketing Malaysia to International Tourists. Journal of International Business and Entrepreneurship, Vol. 8, No.1, pp.41-6.1.
Available Versions of this Item
CURRY CUISINE: PERCEPTIONS OF INDIAN RESTAURANTS IN MALAYSIA. (deposited 20. Dec 2007 06:23)
- CURRY CUISINE: PERCEPTIONS OF INDIAN RESTAURANTS IN MALAYSIA. (deposited 19. Dec 2007 17:57) [Currently Displayed]