QR CODE PAYMENT IN RESTAURANTS: CONSUMER PERCEPTION AMONG ADULTS IN DUNGUN, TERENGGANU

Authors

DOI:

https://doi.org/10.35631/JTHEM.1145017

Keywords:

Consumer Perception, Digital Payment, Perceived Security, Perceived Usefulness, Perceived Compatibility, QR Code Payment

Abstract

The rapid adoption of QR code payment systems has transformed payment practices in the restaurant industry, making contactless transactions faster and more convenient for consumers. Although the use of QR payments in Malaysia increase, limited empirical evidence is available regarding consumers perceptions among the adult population within the semi-urban area such as Dungun, Terengganu. This study therefore investigates consumers' perceptions of QR code payment systems among adults in Dungun, Terengganu, focusing on perceived security, perceived usefulness, and perceived compatibility. A quantitative research design was employed, with data collected from 468 respondents through both online and face-to-face surveys. The data were analyzed using descriptive statistics, Pearson correlation, and multiple regression analysis. The findings reveal that perceived compatibility has the strongest relationship with consumer perception, followed by perceived usefulness and perceived security. Although concerns regarding security persist, the ease of use and convenience of QR code payment systems are stronger drivers of consumer adoption. The findings highlight the importance of strengthening cybersecurity measures and enhancing consumer education to reduce fraud and build greater trust in digital payment systems. This study contributes to the existing literature on digital payment acceptance and provides valuable insights for policymakers, regulators, and businesses seeking to improve QR code payment systems in the restaurant industry.

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Published

2026-09-17

How to Cite

Idris, N. A., Othman, N., Manshoor, A., Mohamad, N. H., & Azeman, A. S. (2026). QR CODE PAYMENT IN RESTAURANTS: CONSUMER PERCEPTION AMONG ADULTS IN DUNGUN, TERENGGANU. JOURNAL OF TOURISM, HOSPITALITY AND ENVIRONMENT MANAGEMENT (JTHEM), 11(45), 266–289. https://doi.org/10.35631/JTHEM.1145017