A RESEARCH ON IDENTIFYING THE PROBLEMS

IN UMP KK5 CAFETERIA (PEKAN)

 

 

NG AIK YING EA10017

NASRULLAH B. ROSLI MH10012

MUHAMMAD FAISAL B. RAZALI MA10047

NURUL NADIA BT. MOHD. ZAWAWI MA10034

 

A REPORT SUBMITTED TO FULLFIL PART OF THE REQUIREMENTS FOR

UHL 2332-ACADEMIC REPORT WRITING COURSE

 

FOR THE ATTENTION OF:

MDM. NORMALA BINTI SAMSUDIN (29P)

 

CENTRE FOR MODERN LANGUAGES AND HUMAN SCIENCES

UNIVERSITY MALAYSIA PAHANG

19th APRIL 2012

DECLARATION

We declare that this report is own work expect for quotations and summaries which have

been duly acknowledged.

19th APRIL 2012 Name: NG AIK YING Signature:__________

ID No: EA10017

Name: NASRULLAH B. ROSLI Signature:__________

ID No: MH10012

Name: MUHAMAD FAISAL B. RAZALI Signature:__________

ID No:MA10047

Name: NURUL NADIA BT. MOHD. ZAWAWI Signature:__________

ID No: EA10017

ACKNOWLEDGEMENT

We wish to express our eternal gratitude and appreciation to our UHL 2332 Academic

Report Writing Lecturer Mdm. Normala Binti Samsudin, for his invaluable guidance,

empowering support and profound advice throughout the preparation and realisation of this

academic report.

Finally, above all, to Almighty God for giving us good health, strength and perseverance to

complete this academic report.

Abstract

Introduction:

Foodservice is an industry which deals with the preparation and service of food outside the

home. Any inadequate in foodservice may cause health problems such as tension, poor

appetite, and food poisoning. Any food poisoning case published to global media may

damage the country’s image. University Malaysia Pahang Pekan is the main campus of

University Malaysia Pahang with an ambition of becoming a world leading technical

institution. Foodservice has included several aspects, which are hygienic, nutritional and

services.

Purpose:

It is importance to make sure the foodservice provided in the campus are fulfill the

minimum requirements and do not cause any inconvenient to people in the campus. Thus, our

survey was to identify the faultiness of foodservice provided by KK5’s café located in

University Malaysia Pahang Pekan campus. KK5’s café is located in the middle of student’s

hostels. This survey is importance because foodservice in KK5’s café will directly affect the

daily lifestyle and healthy of people in the campus especially student. Inappropriate

preparation of food may cause food poisoning. Lack of nutritional food may also cause

obesity and tension. Fast food may also cause obesity. According to Kim joyce (Sep 1,2011),

fast food is the main factor that cause obesity. It is also an opportunity for people in the

campus to give commends regarding the quality of foodservice in KK5’s café.

Instruments:

In the survey, we have decided to use paper questionnaire as our methodology. This is

because paper questionnaire is random with predictable time of conduction, which is different

from email questionnaire. Unlike interview methodology, paper questionnaire involve less

cost and can avoid argument between interviewer and interviewee. Our survey was targeted

30 respondents from different background who are customers of KK5’s café. Lecturers,

students, executive staff and also visitor to UMP are accepted to join the survey.

Results:

From the results of our survey, more than half of respondents have had experienced

hygienic problems in the café. Besides that, majority respondents think that the food provided

in KK5’s café are not nutritional-balanced. No respondents are very satisfied to the hygiene

level of the café. Only minority are somewhat satisfied to the café’s hygiene. Most of the

respondents were remain neutral to the counter service of KK5’s café. From the results, it is

undeniable that KK5’s café lack of hygienic preparation. Besides that, the café do not really

care on consumer health.

Recommendations:

Café inspectors should practice periodic hygienic checking to the café and uphold rating

strategy. Besides that, person in charge of the café can set up comment boxes in the café

corner so that people can give their comments regarding the services. Flexible food manual in

the café not only can provide customers more options but also increase consumer’s appetite.

CONTENTS

Page

DECLARATION i

ACKNOWLEDGEMENT ii

TABLE OF CONTENTS iii

CHAPTER I INTRODUCTION

1.1 Introduction 1

1.2

1.3

Background of study

Problem Statement

2-3

3

1.4 Objectives of the study 4

1.5 Research questions 4

1.6

1.7

Definition of terms

Significance of Study

4

5-6

1.8 Scope of study 6

1.9 Work Flow

CHAPTER II LITERATURE REVIEW

2.1 Introduction

2.2 Literature of Foodservice

CHAPTER III RESEARCH METHODOLOGY

3.1 Introduction

3.2 Participants

3.3 Data Collection Method

3.3.1 Survey Questionnaire

3.4 Data Analysis

3.4.1 Analysing Data From The Questionnaire

CHAPTER IV FINDINGS & DISCUSSION

4.1 Pie chart shows the respondents based on

genders

4.2 Bar chart shows the identities of respondents

4.3 Bar chart shows the frequency of purchasing

food per day

4.4 Pie chart shows the satisfaction towards counter

service

4.5 Pie chart shows that whether the food price is

reasonable

4.6 Pie chart shows that whether the food provided

by KK5’s cafe is diet-balanced

4.7 Pie chart shows the respondents who have had

faced hygienic problem in KK5’s cafe

4.8 Pie chart shows the respondents who have had

faced food poisoning in KK5’s cafe

4.9 Pie chart shows the satisfaction to the hygienic

level of foodservice

4.10 Pie chart shows that whether the environment of

KK5’s cafe fulfilling the hygienic standard

CHAPTER V CONCLUSION & RECOMMENDATIONS

5.1 Conclusion

5.2 Recommendations

APPENDICES

A Questionnaire

B Coding Sheet

REFERENCES

CHAPTER I: INTRODUCTION

1.1 Introduction:

In a cafeteria, foodservice is very important. Foodservice is an industry which deals with

the preparation and service of food outside the home. In others explanation, it is defined as

those businesses, institutions, and companies responsible for any meal prepared outside the

home. Foodservices can be in many formats, such as restaurants, cafeterias in particular

institutes, catering operations and et cetera. There are several forms of foodservice, including

counter service, table service, and gueridon service.

Counter service is a form of service where the food provider deal with customer in the

counter rather than go to each table and ask for food orders. Counter service is an efficient

method in serving busy lunch time. This is because customer queue up in the counter to buy

the food. In the other words, they are serving themselves in the counter and pay for it at the

end of the counter. Most of the foodservice in the institutes including schools and universities

are counter based foodservice. Table service is another method of foodservice where the

waiter or waitress will come to each table to ask for food orders.Table service is normally

adopted in restaurant. The waiter of the restaurant will wear a formal uniform and introduce

the food listed on the menu to the customer so that the customer can make an appropriate

order. The third method is gueridon service, which is a form of food service provided by the

restaurants to their guests.  A gueridon typically consists of a trolley that is well equipped to

prepare, cook and serve the food to the guest. There will be a gas hob, chopping board,

cutlery drawer, cold store (depending on the trolley type) and general working area.

1.2 Background of study:

Foodservice provided by the cafeteria in University Malaysia Pahang Pekan campus is

counter based service. In the cafe, each hawker has at least one worker standby in the counter

to collect the food payment. Student queue up and follow the procedures. After making

payment, student is free to choose a place to enjoy their meal. Food is the basic and minimal

requirement for living things to keep living. In other words, it is a source of energy for human

being to complete their daily tasks, especially as a student of technical-majored institute,

University Malaysia Pahang. Besides that, the condition of cafe played an important role in

the healthiness of “UMPian”. Thus, the study aimed to identify the problems associated to the

University Malaysia Pahang Pekan branch cafes.

Inappropriate management of foodservice may cause health problems. One of the

consequences is food poisoning. According to A.D.A.M. Medical Encyclopedia (January 10,

2011), Food poisoning occurs when you swallow food or water that has been contaminated

with certain types of bacteria | parasites | viruses | or toxins .Thus, varies diseases infections

can spread through the food as the medium. As stated by Melissa Conrad Stoppler in an

article, more than 250 known diseases can be transmitted through food. According to the

Malaysia Health Statistic, 2,600,000 poisoning cases occurred in Malaysia in year 2006.

Thus, food poisoning issues should be paid prior attention before the situation goes worse.

Food lack of balanced nutrition can lead to obesity. Overeating of certain specific dietary

components may also lead to health risks. Obvious examples are saturated and trans-fatty

acids. Obesity may cause someone suffer from physical inconvenience and also facing higher

risk of getting heart attack and other vital diseases. According to Richard N. Fogoros, M.D.(

August 5, 2002), for those who are merely overweight has a risk of developing heart failure

that was 34% greater than in non-overweight individuals; while those who are obese has an

incredible 104% increase in risk.

Hawkers should list a reasonable price for their food, but not make up the food price

illegally. Since food is the basic demand for everyone, it may impose a heavy abundant to

resident especially for those who are not yet ready to earn money, such as student. A long

term troublesome of financial problems may cause mental tension. Besides that, people may

step aside from high-priced food and lead to eating disorder problem including dramatic

weight fluctuation, interfere with normal daily life, and can permanently affect their health.

According to Piper Li, a professional writer, lack of certain nutrients may increase risk of

dementia, a condition that commonly causes irrational thoughts and behavior. Confusion and

disturbing thoughts may indicate the presence of an underlying disease.

Since poor administration of foodservice can cause a series of problems to people, a study

of the services provided by the University Malaysia Pahang (Pekan Campus) KK5’s cafeteria

was carried out to indentify the problems.

1.3 Problem Statement:

In University Malaysia Pahang, most of the student is follow three meals per day basis.

Thus, it is important to ensure that student is provided with delicious and diet-balanced food

and also a hygienic environment. If a student has eaten oily food for a long period without

exercises, it may cause him/her obese and thus facing healthy problem that may cause

inconvenience. Obesity may cause someone unconfident in managing their life including

social life, academic presentation, and also communication with others. Besides that, lack of

hygiene in preparation of food and the dinner environment may cause student fall in illness

such as food poisoning.

As a technical university student, every day is filled with a lot of literal and practical

assessments. If one falls ill, the assessments may accumulate until certain level that the

student cannot handle and here is where the stress emerged. Other than that, student is of no

income group, a higher food price may cause student stay aside from purchasing certain

expensive foods and resulting to lack of nutrition. Since café’s foodservice may affect student

healthiness mentally and physically, an investigation is held to analyze the issue.

1.4 Objectives:

a) To study whether the food price reasonable in KK5’s cafes.

b) To identify whether the food in KK5’s cafés are died-balanced.

c) To identify the hygiene problems in the KK5 cafe foodservice.

1.5 Research questions:

a. Do you think the food provided by the cafe is diet-balanced?

b. Have you ever face a hygiene problem in the foodservice provided by the café?

c. Do the food price of KK5’s cafe is reasonable?

1.6 Definition of terms:

Foodservice - Food Service (US English) or catering industry (British English) defines those

businesses, institutions, and companies responsible for any meal prepared outside the home.

This industry includes restaurant, school and hospital cafeterias, catering, operations, and

many other formats.

Healthiness – Health is the level of functional or metabolic efficiency of a living being.

In humans, it is the general condition of a person's mind, body and spirit, usually meaning to

be free from illness, injury or pain.

1.7 Significant of study:

Throughout this survey, we can know whether the food provided is dietary or not. If the

food is not ‘healthy’, the report outcome can be used to advice the café hawkers to alter their

food to a more nutritional and demanded meal. In this way, customers acquire healthy

lifestyle and the hawkers can also serve more consumers. In the long term benefit, consumers

can stay away from illness and also obesity which can lead to many physical and mental

problems.

Besides that, the research can help to solve food hygienic problem in KK5 café. Since

healthy is strongly related to hygiene, preparation of food and the café environment play a

vital role in customer healthiness. Food poisoning is a result of eaten hygiene-lack food and it

may cause vomit, diarrhea and even death. From the research, we can identify the number of

hygiene cases happened and thus aware of the seriousness of hygienic issues in KK5 café. If

the problem is serious, regarded authority can take action over café hawker in order to

enhance the situation. Customers can enjoy their meal without worrying about hygiene

problem. The operation of University goes fluently since decreases victim involve in hygiene

sickness.

Nowadays, our country has encountered inflation and cause many financial abundant for

people especially for those who do not have income. Student is among the no-income group

in the University. If the hawkers serve the food with higher price compared to the current

market, it is not reasonable and should be readjusted to reduce student financial abundant and

also stress. If student facing a long term trouble in his/her money expenditure, it may cause

them avoid any expensive but nutritional food. In this case, they may lack of nutrition in their

body and further raises healthy issue. Besides that, high food price may cause some student

stress and cannot focus in their study. Thus, it is necessary to identify whether the price is

reasonable and even affordable.The research is aimed to identify the problems of the

foodservice in KK5’s café .

1.8 Scope of study

This study is targeted to the University Malaysia Pahang Pekan campus people because

University Malaysia Pahang Pekan campus is a new campus and the cafeteria has operated

not more than 10 years. The foodservice provided by the cafeteria still not perfect and has

many aspects waiting to be improved. It is beneficial to all people in University Malaysia

Pahang Pekan Campus. 30 samples will be from the KK5 customers of different status

including office staffs, professors, master student, degree student, diploma student and so on.

The samples are randomly selected for the research in different places and different time. No

repetition of survey is happened on the same person throughout the research.

1.9 Work Flow

Activities Person in charge

Week1 2 3 4 5 6 7 8 9 10 11 12 13 14

Identifying Topic of Research and Preparation of Research Proposal

Group

Discussion of Research Design and Instruments

Group

Collection of Data

Group

Data Analysis Group

Drafting Report Group

Consultation of Report

Group

Revising Report

Group

Preparation for Oral Presentation

Group

Submitting Report

Group

CHAPTER II: Literature Review

2.1 Introduction:

A literature review is an account of what has been published on a topic by accredited

scholars and researchers. In this study, we found 3 articles that regard to the foodservice

topic. The purpose of the literature review is to convey the knowledge and ideas have been

established on the stress topic. It acts as a guidance of our research objective in our study. The

strategy which writers use as a way to begin the literature review is to proceed from the

general, wider view of the research to the specific problem.

2.2 Literature of Foodservice:

Foodservice is defined as those businesses, institutions, and companies responsible for any

meal prepared outside the home. The term foodservice has included the hygiene, prices,

environment, and also the “healthiness” of food provided by the suppliers. Thus, three articles

regarding the hygiene, prices and diet of food.

In the foodservice field, many people may have doubt that how hygienic is the food

provided by the server? This is because food poisoning can cause serious illness and death.

Thus, it is undeniable that the self hygiene of people who prepare the food as well as deliver

the food will directly affect the hygienic of food. In one of the article that we found has

provided ten tips to reduce the risk of food poisoning at home as well as in cafeteria. From the

article, the tips suggested are about self discipline of people in term of hygiene aspect. For

example, wash hands before having meal, wash worktops before and after preparing food and

others.

In my opinion, the article has suggested nice tips of reducing the food poisoning risk. The

article has pointed out the root causes of harmful bacteria which may cause food poisoning.

Besides that, solutions are provided to deal with the breeding of bacteria. Raw foods can

contain harmful bacteria that can spread to anything they touch and the way prevention is to

use separated chopping boards for raw material and ready-to-eat food. In the KK5’s café,

meat and fresh vegetable are provided. Thus, it is necessary to prepare separate chopping

boards as well as knifes for different food so that the raw food bacteria will not spread to

instant food and direct to people body. Besides that, the dishcloths and tea towels should be

washed and dry regularly to prevent growth of bacteria in the dirty and damp cloths. In KK5’s

cafeteria, customers are over hundreds people. Thus, many dry and clean cloths should be

prepared to wipe the table and also dishes.

One of the articles has emphasis on the relation between poverty, food insecurity and

obesity. Food insecurity is “limited or uncertain availability of nutritionally adequate and safe

foods or limited or uncertain ability to acquire acceptable foods in socially acceptable ways”

(American Dietetic Association 1998). The authority has believed the effect of poverty on the

food insecurity. In the analysis indicated in the article, the poor people have a higher risk of

facing food insecurity. Another issue was analyzed to prove the relation between food

insecurity and obesity. The analysis has shown that obesity is in relation with food insecurity

especially for those who are female. Both the analysis is combined and resulting in an indirect

relation of low financial group and risk of obesity.

In my opinion, lack of financial may affect people mind when they are purchasing food.

According to Demos, food insecurity exists when people lack choice, fear running out of

food, or are forced to make major changes in their preferred eating habits due to economic

constraints (2002). For undergraduates student, their main financial support is mainly from

the “PTPTN or JPA”. The money is limited for daily expenditure. If the food price is high, it

may cause a situation of student avoiding certain nutritional but expensive food. Lack of

certain food may cause diet imbalance and also obesity. Obesity may cause vital disease and

others vital health problems. Furthermore, people who face obesity problem may lack of

confidence in their social life.

In the last article, the authority has explained the definition of obesity and also pointed out

the foods that cause obesity. “Obesity is the result of consuming more calories than your body

uses over time” (Angela Ogunjimi, Dec 2010). The foods that may cause obesity are fried

foods, high-fructose corn syrup, alcohol and diet foods. According to Ogunjimi, Fried food

may promote obesity. People who eat more fried have higher than average body mass

indexes, BMI, a figure calculating your weight in relation to your height (Dec 2010). Besides

that, without alert of how much calories should be consumed over time may cause someone

gain weight.

In my opinion, foods such as fried chicken meat, french fries, hamburgers, chicken chops,

fried fish balls and also “tea tarik” provided by KK5’s café contain high calories, which may

cause obesity as well as heart attack. According to Ogunjimi, excessive saturated fat can

cause artery-clogged and thus increase the risk of heart disease (Dec 2010). If student

consume excessive calories without doing any physical exercises, they may be obese. Obesity

not only expose people to high health risk but also affect their daily life in term of physical

and mental. People with obesity normally lack of confident in their social life. Students or

Lecturers may lack of confident when attending certain presentations or activities. Thus, it is

necessary to make sure the foods provided by the cafeteria are healthy.

In conclusion, foodservice of cafeteria is not only affect consumer healthy but also the

image of University Malaysia Pahang as a technical leading institute. We need to change the

situation before it goes worst.

CHAPTER III: METHODOLOGY

3.1 Introduction:

Methodology is a system designed to collect an accurate data so that the data cover all the

possible aspects of analysis. The Methodology in collecting data is very important.

Inappropriate use of method in data collection may waste time and effort as well as cost of

study. There are various methods in collecting primary source data such as interview,

questionnaire, survey, experimentation, case study and observation.

3.2 Participants:

The survey was targeted all people who have purchased food in KK5’s cafeteria of

University Malaysia Pahang Pekan campus. No limitation of age, social hierarchy, genders,

religious and races. The method in selecting sample was random method in different time to

make sure that the samples collected are fair and accurate.

Below is the summary of participants

Gender

Identity Male Female Total

Diploma student 2 0 2

Degree student 23 4 27

Master Student 0 1 1

Doctor 0 0 0

Professor 0 0 0

Administration Staff 0 0 0

Others 0 0 0

Total 25 5 30

3.3 Data Collection Method:

The data collection method used in this study was aimed to investigate the faultiness of

foodservice provided by KK5’s cafe located at University Malaysia Pahang Pekan campus.

One data collections instruments were used which is survey questionnaire.

3.3.1 Survey Questionnaire:

In our research, questionnaire was used as the method of data collection. Within the

questionnaire types, paper questionnaire was chosen as the medium to acquire data. This is

because questionnaire in paper is easy to people to answer the questions as well as prevent

argument. For example, argument between respondents and interviewer may happen in

interviewing questionnaire method. In addition, the time spend in questionnaire in paper can

be predicted compare to that the questionnaire through E-mail. Besides that, questionnaire in

paper involved lower cost compare to other method such as interviewing method.

In our questions design, we have used dichotomous questions, multiple choice questions

and scale questions in close ended section. While in the open ended section, we have chosen

free response so that respondents can express what they feel. In order to make the

questionnaire easier to answer, the questions with the same topic were grouped together. The

questions were arranged in an order that will encourage people to think of it before further to

the next but related questions.

In the survey, 30 questionnaire forms were printed and divided to two times to undergo

survey. 20 samples were sampled in the morning and afternoon while 10 samples were

sampled in the night. This is because there is different operating hours among the hawkers

and also different customers purchase food in different time. In the morning and afternoon,

staff and student will come to KK5 to purchase food. While in the night, majority student will

go to KK5 café to buy food and all the hawkers are operate in this time.

In the questionnaire form, each question was numbered in sequent order so that it can be

identified easily. All the questions have their independent yet separated options.

3.4 Data Analysis:

All the data obtained from the survey questionnaire was analysed using specific data

analysis procedures. The analysed data was presented in the frequency bar graphs and pie

charts.

3.4.1 Analysing data from the Questionnaire:

The data from the survey questionnaires were analysed using Microsoft Excel spreadsheet.

It was analysed and presented using the following procedures.

Step 1

Each questionnaire in the survey questionnaire was numbered in the following order to make

sure that the questionnaire can be identified easily. It was numbered from 1 to 30.

Step 2

All the questions were answered by marking a “ / ” to the blank boxes.

Step 3

Data or answers obtained from the survey questionnaire were transferred and arranged into a

summary sheet.

Step 4

The next process was to count the frequency and calculate the percentage of the data in the

summary sheet.

Step 5

Finally, the information is tabulated for easy reference.

Chapter IV: RESULTS AND DISCUSSIONS

4.1 Pie chart shows the respondents based on genders

83%

17%

Respondents Base on Genders

MaleFemale

The pie chart shows the respondents of the survey in KK5’s café in terms of gender. There

is mainly male and female customer in KK5’s café. KK5’s café is located within the middle

of the distinction area of male’s and female’s hostels.

Male respondents are the major respondents to the survey, which accommodated 83% of

the total survey forms. Whereas, female only accommodated 17% of the total survey forms.

In another word, only 5 female has responded to the survey out of 30 survey forms and the

rest is of male.

This finding is similar to Ritva Prättälä et al. (2006) that women are more concerned

healthy food compared to men. Since the food provided in café less healthy, it may affect

female food’s appetite thus seldom purchase food in KK5’s café. Less female respondents to

the survey in cafeteria may due this reason.

KK5’s cafeteria hawkers should prepare more vegetables food to serve customers so

that they can have more options to choose and increase their food appetite.

4.2 Bar chart shows the identities of respondents

Diploma Degree Master Doctor Professor Admin Staff

Others0

5

10

15

20

25

30

Identity of Respondants

The bar chart shows the identity of respondents in the survey. There are several categories,

which are diploma, degree, master, doctor, professor, admin staff and others.

The bar chart shows that diploma, degree and master students are the main customers in

KK5’s café. Diploma, degree and master students have accommodated 6.67%, 90% and

3.33% of the survey respectively. Within the respondents, degree students are the most. No

respondent from doctor, professor, admin staff and others identities purchase food in KK5’s

café according to the survey.

The bar chart has shown that degree students are the main customers of KK5’s café. The

result is reasonable because University Malaysia Pahang offers courses mainly in degree

program and diploma. Since others identities are exist in UMP Pekan Campus. The absence

of the identities has shown that doctorial and other staffs are seldom purchase food in KK5’s

café since KK5 are student hostels.

KK5’s café customers are mainly teenagers who living in KK5’s hostels, thus, healthy

food is necessary for adolescence period.

4.3 Bar chart shows the frequency of purchasing food per day

1 time 2 times 3 times more than 3 times

0

2

4

6

8

10

12

14

Frequency of Purchasing food

Total

The pie chart shows the frequency of people purchase food in KK5’s café per day. There

are four categories, which are 1 times, 2 times, 3 times and more than 3 times.

The chart shows that the 1 time per day and 2 times per day are significantly higher

compared to the others, which are 36.67% and 40 % respectively. The 3 times per day and

more than 3 times per day categories are 10% and 13.33% respectively with 3 times per day

occupying the least.

The results show that majority people do not follow the 3 meal per days basis. This is

because more than half of UMP Pekan people purchase food less than 3 times per day. It is

potential to increase deal of KK5’s cafe. Thus, it’s still a room for hawkers to challenge to

attract more people to buy food in KK5’s café.

The hawkers can improve their foodservice to attract people to buy food and it will bring

benefit to both hawkers and people in UMP pekan.

4.4 Pie chart shows the satisfaction towards counter service

Very Diss

atisfi

ed

Somew

hat Diss

atisfi

ed

Neutra

l

Somew

hat Sati

sfied

Very Sa

tisfied

02468

10121416

Satisfaction Towards Counter Service

The bar chart shows the student’s satisfaction towards counter service. There are five level

of satisfaction, very dissatisfied, somewhat dissatisfied, neutral, somewhat satisfied and very

satisfied.

Very dissatisfied, somewhat dissatisfied, neutral and somewhat satisfied are 10%, 23.33%,

46.67%, and 20% respectively. No percentage for the very satisfied categories. Very satisfied

is among the least in all the five level. The neutral satisfaction on the counter service is

among the highest.

The least very satisfaction category has shown that the counter service still has space of

improvement. There are more supports from respondents below the neutral compared to that

above the neutral has shown that the counter service is not good enough to serve customers.

In the peak times of a day, we can see a long queue of customers waiting in the counters.

Thus, hawkers may improve or change their counter service such as open more counters to

make payments so that customer may feel more comfortable when purchasing food.

4.5 Pie chart shows that whether the food price is reasonable

50%50%

Reasonable Food Price

YesNo

The pie chart shows the opinions of respondents to the food prices in KK5’s café. There

are who categories, which are agree and not agree of the statement that the food prices in

KK5’s café are reasonable.

In the survey, half of the respondents agreed that the food prices are not reasonable in

KK5’s café while the rest are disagreed. 50% or 15 respondents yes whereas other 50% or 15

respondents answered no.

Half of the respondents think that the food prices in KK5’s café are reasonable whereas the

other do not agree. It may due to the financial background of people in University Malaysia

Pahang. Since University Malaysia Pahang offers educational plans and working

opportunities to all people from different states in Malaysia and even oversea. Thus, people

from urban area may think the price is not expensive whereas people from rural area may

think the opposite.

Therefore, no conclusion is drawn whether the prices are reasonable or not in of KK5’s

café.

4.6 Pie chart shows that whether the food provided by KK5’s cafe is diet-balanced

13%

87%

Food provided by KK5's Cafe isDiet- balanced

Yes No

The pie chart shows the agreement on the statement that “the food provided in KK5’s café

is diet-balanced”. The food included the beverages, vegetable and meat in terms of preparing

processes such as fry, steam and cook.

In the survey, 87% of respondents were not agreed that the food is died-balanced. Only

13% of the respondents were agreed the food provided by KK5’s café is diet-balanced. In

other word, 26 respondents out of 30 agree whereas only 4 are not.

In the cafeteria, most of the food is fry-prepared. Thus, the food contains high calories.

Besides that, most of the food is meat based. Among the 13 hawker units, 5 unit hawkers are

serving fast food. Thus, it is reasonable that majority respondents were disagreed to the

statement.

Concerned authorities should consider the healthy aspect of people in UMP Pekan when

giving approval the hawkers to run business in UMP especially UMP Pekan branch.

4.7 Pie chart shows the respondents who have had faced hygienic problem in KK5’s cafe

53%47%

Faced Any Hygenic Problems

YesNo

The pie chart shows that whether the respondents have ever face hygienic problem in UMP

KK5’s cafe.

In the survey, 53% of the respondents or 16 people have had faced hygienic problem in

KK5’s café. 47% of the respondents or 14 people never experience hygienic problem in

KK5’s café.

More than half of respondents have had experienced hygienic problem in KK5’s café. The

condition is critical. Which are 16 people out of 30 respondents in the survey. 47% or 14

people from the 30 respondents never faced hygienic problem in KK5’s café.

Since more than half respondents have had experienced hygienic problem, hygienic

problem in KK5’s café should be given a prior attention by University authority.

4.8 Pie chart shows the respondents who have had faced food poisoning in KK5’s cafe

33%

67%

Food Poisoning Problems

YesNo

The pie chart shows that whether the respondents have had faced food poisoning problem

in KK5’s café. Two categories is optioned, which are “Yes” and “No”.

33% or100 people of the total respondents answered “Yes” in the questionnaire while 67%

or 20 respondents were answered “No” to the questionnaire.

Two-third of the total respondents had never faced food poisoning in KK5’s café. One-

third of the total respondents have had experienced food poisoning in KK5’s café. The

situation is worse if we consider that one third of University Malaysia Pahang people have

faced food poisoning problems. In KK5’s café, the various foods are not proper covered and

cause flies fly to the food. It may cause infection or food poisoning if the flies have had

touched infectious bacteria before it stand on the food.

Thus, further investigation should be made to acquire official records of food poisoning

patients in UMP Pekan clinic before any action is taken against KK5’s café.

4.9 Pie chart shows the satisfaction to the hygienic level of foodservice

Very Diss

atisfi

ed

Somew

hat Diss

atisfi

ed

Neutra

l

Somew

hat Sati

sfied

Very Sa

tisfied

02468

10121416

Satisfaction To The Hygienic Level of foodservice

The bar chart shows that the satisfaction of respondents toward KK5’s café hygienic level.

There are five level of satisfactions scales, rating from very dissatisfied, somewhat

dissatisfied, neutral, somewhat satisfied and very satisfied.

In the bar chart, neutral satisfaction is the highest among the five rankings. Which is 50%

or 15 people out of 30 respondents. Somewhat dissatisfied has 33.33% or 10 people out of 30

respondents followed by the somewhat satisfied with 16.67% or 5 people. There are no

respondents to the very dissatisfied and very satisfied rating.

No respondent is very satisfied to KK5’s café hygiene. There are only five respondents

somewhat satisfied to the hygiene of KK5’s café compared to somewhat dissatisfied. This has

show the lack of attention of hawkers to the café’s hygienic issues. Customers are not given a

hygiene environment and service has causes many problems such as poisoning.

Thus, appropriate strategy to improve café’s hygiene should to be performed. Strategy

such as clean the food waste instant after customers have finished their meal can prevent flies

from attracted to the café.

4.10 Pie chart shows that whether the environment of KK5’s cafe fulfilling the hygienic

standard

30%

70%

Cafe Environment Fulfill Hygiene Standard Requirement

YesNo

The pie chart shows that the result of respondents regarding whether KK5’s café fulfill

hygienic standard requirement. There are two options, which are “Yes” and “No”.

In the pie chart, 30% or 9 people out of 30 respondents answered “Yes” while 70% or 21

people out of 30 respondents answered “No”.

Majority of the respondents think that the KK’5 café are not fulfill the minimum hygienic

requirement. There has many flies fly around and sometime it may embarrass the customers

in the café. There are also poultries such as cats sleep, stroll, and jump to the desk to eat the

food waste of customers.

Thus, KK5’s café hawkers should prevent poultries from entering the café in order to keep

the café hygiene. For instance, gates can be set in the entry of café to prevent cat from going

in.

CHAPTER V : CONCLUSION AND RECOMMENDATIONS

5.1 Conclusion:

In conclusion, food provided by kk5’s café is not diet-balanced. This is because majority

respondents think the food is not diet-balanced. The counter service is not well satisfy

customers in the café. Besides that, the most critical problems associated to KK5’s café are

the hygienic problems. No conclusion of food price is made from the data. According to the

data, most respondents have had faced hygienic problems in KK5’s café. Some of them even

experienced food poisoning. KK5’s café is not fulfilling the minimum hygienic requirements.

Among the faultiness found in KK5’s café, hygienic and nutritional problems are more

serious and need to be improved.

5.2 Recommendation:

Due to the limitation in the research project, we recommend that several in-deep

investigations can be conducted to identify the actual situation. A research on the relationship

between financial background of student and their choice of food is also be recommended.

Besides that, a research can be conducted on the relationship between the genders and the

total meal per day. There is a need for University Malaysia Pahang Pekan campus to acquire

patients report from the clinic to verify the issues of poisoning. In order to improve the

foodservice provided by KK5’s café, we recommend that University Malaysia Pahang Pekan

campus can forms a team aimed to execute periodic checking to KK5’s café based on

hygienic and nutritional aspects. Besides that, comments boxes can be set up at each corner of

the café. The comments detail as well as the information of the writer should be given a

highest confidential to protect the writer.

APPENDICES

A) Questionnaire

Title: A RESEARCH ON IDENTIFYING THE PROBLEMS IN UMP KK5

CAFETERIA (PEKAN)

Academic Report Writing

Research Questions

Please put a (/) on only ONE choice/answer for all the Questions.

1. What is your gender?Male_____ Female _____

2. What is your identity?

Diploma StudentDegree Student Master StudentDoctorProfessorAdministration StaffOthers (Please specify)_______________

3. How many times have you purchase food in KK5’s café per day? (Generally)

1 time 2 times3 timesMore than 3 times

4. Do you satisfied with the Counter Service provided by KK5’s café?

1 2 3 4 5Very

dissatisfiedSomewhat dissatisfied

Neutral Somewhat satisfied

Very Satisfied

5. Do you think the food prices in KK5’s café are reasonable?Yes_____ No _____

6. Do you think the food provided in KK5’s café is diet-balanced?Yes_____ No _____

7. Have you ever faced any hygienic problem/s in KK5’s café? Yes_____ No _____

8. Have you experienced food poisoning in University Malaysia Pahang (Pekan Campus)?Yes_____ No _____

9. What is your satisfaction to the hygienic level of foodservice provided by KK5’s café?

1 2 3 4 5Very

dissatisfiedSomewhat dissatisfied

Neutral Somewhat satisfied

Very Satisfied

10. Do you think the environment in KK5’s café is fulfilling the hygienic standard?Yes_____ No _____

B) Coding Sheet

Variables

Respondents V1 V2 V3 V4 V5 V6 V7 V8 V9 V10R1 1 2 2 3 1 1 2 2 3 1R2 1 2 1 2 2 2 1 2 2 2R3 1 2 1 4 2 2 2 2 3 2R4 1 2 4 3 2 2 2 2 2 1R5 1 2 2 1 2 2 2 2 3 2R6 1 2 2 2 2 2 1 1 3 2R7 1 2 2 2 1 2 1 1 2 2R8 1 2 2 3 2 2 2 1 2 2R9 2 2 1 3 1 2 2 2 2 2R10 2 3 4 1 2 2 1 1 2 2R11 1 2 3 4 2 2 2 2 4 1R12 2 2 2 3 2 2 1 1 3 2R13 1 2 2 3 1 2 1 2 2 2R14 1 2 1 3 2 2 2 2 3 2R15 1 2 3 4 1 2 1 2 4 2R16 1 1 2 4 1 2 1 1 3 1R17 1 2 3 2 2 2 1 1 3 2R18 1 2 2 3 2 2 1 1 2 2R19 1 2 4 3 1 2 1 2 2 2R20 1 2 1 4 1 1 1 2 4 1R21 1 2 4 1 2 2 2 2 3 2R22 1 2 1 2 1 2 2 2 3 1R23 2 2 2 4 1 2 1 2 3 1R24 1 2 2 2 1 2 2 2 2 1R25 1 2 2 3 1 1 1 1 3 2R26 2 2 1 3 2 2 1 2 3 2R27 1 2 1 3 1 1 1 2 3 2R28 1 2 1 2 1 2 2 2 4 1R29 1 1 1 3 1 2 2 2 4 2R30 1 2 1 3 2 2 2 1 3 2

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