1. 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 Academic Report Writing UHL2332

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? o KK3 cafeteria environment does not fulfill the customer requirements. o 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. Gender/CourseMalefemaleTotal BCN10 20 BCS10 20 BCG10

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

8. Chapter 4 Findings & 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. Figure 1: Cafeteria food nutritional value and variety Nutrition Value and Food Variety

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

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

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

16. Academic Report Writing UHL 2332

17. RQ 3 Conclusion Recommendation Research Outline

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