The Awareness of Baba Nyonya Food amongst Culinary Arts Students in Management and Science University

Ahmad R. Albattat; Liyana Asmara; Nur Aainaa Bakri; Nur Syazwani Norzaman

doi:10.6092/issn.2036-5195/6784

Autori

Ahmad R. Albattat Management and Science University http://orcid.org/0000-0002-3127-4405
- Lecturer, Research Coordinator
- Deputy Manager, Front Office Manager, Jordanian Holiday Center Hotel Apartments, Amman, Jordan 1995-2012
- PhD in Hospitality Management, Sustainable Tourism Research Cluster, School of Housing, Building and Planning, University Sains Malaysia, Malaysia (2016)
- Master in Tourism, Faculty of Tourism and Hotel Management, Yarmouk University, Jordan (2011)
- B.Sc. in Hotel Management, Jordan Applied University College of Hospitality and Tourism Education, Jordan (2008)
- Higher Diploma in Hotel Accommodation Management, Ammon Training Collage, AlBalqa’ Applied University, Jordan (1994)
Liyana Asmara Management and Science University
Nur Aainaa Bakri Management and Science University
Nur Syazwani Norzaman Management and Science University

DOI:

https://doi.org/10.6092/issn.2036-5195/6784

Parole chiave:

Awareness, Baba Nyonya, Culinary Arts

Abstract

Baba Nyonya food is a wonderful combination of Malay and Chinese cuisine with influences from Indonesia, Thailand, India, Holland, Portugal and England. Nyonya food presents the unique identity which combined culture and heritage, adapting ingredients and recipes. The purpose of this study is to find out awareness among Culinary Art students in the Management and Science University (MSU), Shah Alam about Baba Nyonya food, and to identify the uniqueness of Baba Nyonya’s food. In this study, resource based theory has been exploited for developing conceptual research framework. Data collected using self–administered questionnaire among 110 respondents involving students of Culinary Arts through convenience sampling method. The data analysis has been conducted using frequency, descriptive statistic as well as Statistical Package for Social Science (SPSS16). Results clarified that the culinary art students are aware about the uniqueness of Baba Nyonya food and the average ratio of students who know is overwhelming. The study concluded that the establishment of awareness among students about Baba Nyonya food is crucial related to the fact that Baba Nyonya food has been gradually forgotten.

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