A Study On Adoption Of Technology In SMEs Food Industry : UTAUT Model

• المؤلف الرئيسي: Abu, Fairus
• التنسيق: أطروحة
• اللغة: الإنجليزية; الإنجليزية
• منشور في: 2016
• الموضوعات: H Social Sciences (General); HD Industries. Land use. Labor
• الوصول للمادة أونلاين: http://eprints.utem.edu.my/id/eprint/18205/; https://plh.utem.edu.my/cgi-bin/koha/opac-detail.pl?biblionumber=100066

Small and medium enterprises (SMES) are the backbone of the world and the local economy including Malaysia as one of the developing countries. It is estimated that more than 90 percent of all enterprises are SMES and the contribution from SMES is more than 70 percent of goods and services that are sold all over the world. In Malaysia, the food industry is primarily dominated by SMEs. However, SMEs in Malaysia are still utilizing low-technology in producing their products. The adaptation of technology in Malaysian SMEs occur at a slow rate due to high costs and most importantly the lack of knowledge and capability of SMEs. The contribution of the economy and competitiveness of food manufacturing SMEs in Malaysia can be enhanced through the use of high technology. Therefore, the Unified Theory of Acceptance and Use of Technology (UTAUT) model is tested and revalidated in this research to understand and measure the use and acceptance of technology in SMEs. The UTAUT model is useful to explain the behaviour of the use of technology by the user. In this research, UTAUT model was verified in the context of SMEs in the food industry in Malaysia. Accordingly, this study has analyzed 135 food manufacturing SMEs in Malaysia to understand the behaviour of SMEs towards the acceptance and use of technology. The data was then analyzed using SPSS through exploratory factor analysis and multiple linear regression analysis. As a result, UTAUT model for SMEs food industry have been introduced. The results has demonstrated that social influence, expected effort and performance are significant in influencing behavioural intentions to use technology. In addition, the conclusion of this study provides a wide range of implications in the different context of use and acceptance of food manufacturing