Customer’s Acceptance Level towards Smoke-Free Policy at Restaurants in Terengganu

Mohd Izwan Mohd Zaki,Azlina Samsudin,Malissasahila Abdul Manap,Mohd Aliff Abdul Majid,Muhammad Shafiq Bin Mhd Suyid

doi:10.6007/ijarbss/v11-i2/9200

Mohd Izwan Mohd Zaki, Azlina Samsudin + Show 3 more

Open Access

https://doi.org/10.6007/ijarbss/v11-i2/9200

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Abstract

Smoke-free policy at restaurants has gained great support among Malaysians since its implementation. However, the evidence of acceptance level among people eating at the restaurants is limited. This study aims to investigate customers’ acceptance level towards smoke-free policy at restaurants in Kuala Terengganu, Malaysia. Quantitative, cross-sectional study was conducted using convenience sampling technique. Survey questionnaires using five-point Likert scale were distributed and 384 usable questionnaires were analyzed. Descriptive analysis showed a majority of the respondents perceived that they have their rights to enjoy the food without worry about inhaling cigarette smoke (M=4.58, SD=.685). It can be concluded that the implementation of smoke-free policy in restaurants received high level of acceptance among customers. Therefore, customers supported the smoke-free policy in reducing exposure to secondhand smokes and prohibit smoking behavior at restaurants in Malaysia.

Highlights

Background of the StudySmoking activities offer a major health issue to human especially secondhand smoke (SHS)
The statistics showed that, in general, the respondents agreed that smoke-free policy is beneficial to them, regardless of smoking status
Most of the respondents strongly agreed that all customers have their right to enjoy their meal without any smoke activities at restaurants

Summary

Introduction

Smoking activities offer a major health issue to human especially secondhand smoke (SHS). SHS is defined as the smoke inhaled by a person who is a non-smoker in the vicinity of a smoker (Moravej-Salehi, Moravej-Salehi & Hajifattahi, 2015) and known as environmental smoke (Öberg et al, 2010). Tobacco smoke is harmful and there is no safe level for exposure to SHS. It is if not more injurious to health (Diethelm, Rielle, & McKee, 2005). Data from Institute for Public Health (2011) found that more than 40 percent of Malaysian adult was exposed to SHS in cafes, bistros, coffee shops and restaurants. Preventing tobacco smoke exposure to SHS is vital in order to protect the lives of civilians from the danger of smoking

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