Tourists’ acceptance of local food in Kelantan / Nur Emylia Abdul Mutalib and Nurul Nadia Zakariya

A huge part of travelling is when they try the traditional food and gain experience from the local culture. The acceptance can be seen when they choose the food. It followed the sensory perception in build a response on the food products. In Kelantan, great food can attract consumers to visit here and try the local food. However, the problem is there are minimal research and data on the food image of Kelantan; the food image at Kelantan has been focused less, be ignored and is unimportant by researchers. The last problem is the lack of study by researchers in developing tourism that comes eat local food in Kelantan. This study attempts to investigate the acceptance of tourists towards local food in Kelantan and to identify the main factors that influence the acceptance of local food in Kelantan by tourists, which was achieved by distributing the survey to the population which is Malaysian citizens that have been and tried Kelantan local foods using the convenient sampling method. The data is analyzed by using MS Excel and SPSS software. The resulting findings will be revealed that demographic factors, physiological factors, and motivational factors will become a major point of concern for tourists in the context of acceptance of Kelantan local food consumption.