shahrim karim | Universiti Putra Malaysia (original) (raw)
Papers by shahrim karim
JURNAL PSIKOLOGI MALAYSIA, Aug 30, 2017
The development of overweight and obesity among women in Malaysia has shown an increasing trend b... more The development of overweight and obesity among women in Malaysia has shown an increasing trend between the year 2003 and 2014 base on the Malaysian Adult Nutrition Survey report in 2015. The prevalence of obesity was significantly higher in women by 22.9% compared to men 14.5%. There are many factors contributing to the upsurge of obesity among women and among most, sleep disorders has been the emerging issue which has longed been discussed. Certain important factors affecting women related to sleep quality such as stress, insomnia, depression and some biological conditions like menopause, menstrual cycle and pregnancy can affect sleep quality. This paper serves to review how lack of sleep quality is associated to the development of obesity and why healthy sleep behaviour could aid to weight loss. Public health approaches to reducing the burden of obesity must consider equipping the women in managing their sleep related issues and how they are able to control the food consumption and lifestyle of the family. Thus, promoting healthy sleep behaviour among women emphasized on the importance of deriving sleep quality through three important factors that is early bed time, sleep in the dark and sleep duration would be a contributing factor in managing obesity through healthy lifestyle changes.
The primary purpose of this study was to investigate Malaysians' perceived image, satisfaction, a... more The primary purpose of this study was to investigate Malaysians' perceived image, satisfaction, and behavioral intentions toward Malacca Portuguese cuisine. Self-administered questionnaire were distributed to customers who were dining at the Portuguese restaurant. A total of 187 respondents participated in the study. The 'quality' and 'variety and authenticity' was recognized as the essential images of Malaysia's Portuguese cuisine and on the other hand, the respondents were satisfied with the 'core value' and 'food choices' of the Portuguese food. Regression analyses showed that Portuguese food attribute satisfaction was significantly supported, and the overall satisfaction revealed a significant relationship with behavioral intentions.
jthca.org
This study was conducted to determine Malaysia's current food image and food attribute satisfacti... more This study was conducted to determine Malaysia's current food image and food attribute satisfaction from international tourists' points of view and subsequently assess their overall satisfaction with the eating experience and behavioral intention. The results indicated that Malaysia possesses clear images of 'core food value', 'Malaysian food specialty', and 'Malaysian food uniqueness' but is rather unclear on the images of 'food and dining atmosphere' and 'features of Malaysian food'. Tourists' satisfaction with 'quality and value of food' and 'accessibility convenience' were relatively higher than 'dining atmosphere' and 'culinary tourism products'. Regression analyses revealed that food images and food attributes' satisfaction significantly predicted tourists' overall satisfaction, and the overall satisfaction revealed a significant relationship with tourists' behavioral intentions. Implications for managers who are involved in food tourism are posited.
Malaysian Journal of Society and Space
Integrating the relationship between food and tourism destination has been an important issue in ... more Integrating the relationship between food and tourism destination has been an important issue in the current tourism scenario. More tourism leaders globally are recognizing the important role local food can play in strengthening a rural destination's tourism product. Thus, the purpose of this study is to explore the role of local food in developing Lenggong Valley as a rural food tourism destination. This study is applying a qualitative method using in-depth interview and participant observation. The finding identified four steps in developing rural food tourism destination; i) identifying local food components, ii) examining the capabilities of local food as tourism product; iii) evaluating local food as tourism product; and iv) selecting suitable marketing strategy to promote food tourism. This study contributes to expanding research on food tourism in constructing the rural food tourism framework. The information in this study leading to new ways of thinking about local food, by integrating local food and tourism resources to enhance rural destination attraction, since local food at rural destination attract little research in the field of tourism management.
International journal of academic research in business & social sciences, Feb 23, 2022
Halal and Kosher generally may have shared certain attributes as both were originated within Abra... more Halal and Kosher generally may have shared certain attributes as both were originated within Abrahamic religions. The globalization and internalization of food industry has encouraged both dietary laws to pursue standards regulatory and procedures not only to preserve their laws and beliefs but also to provide better services to their respective markets around the globe. The purpose of this paper is to compare halal and kosher practices and in depth understanding of both laws and provide an overview of the industrial practices, regulations, and certifications of both laws in spearheading challenges in the current era. Reviews of past studies were made to get a grasp understanding in regard to these two dietary laws.
International Journal of Academic Research in Business and Social Sciences
Despite extensive research on staging the dining experience in a restaurant, the customer experie... more Despite extensive research on staging the dining experience in a restaurant, the customer experience in patronizing ethnic restaurants remains under-investigated. It is important to note that ethnic restaurants are popular among tourists and play a significant role in meeting the demands of the food tourism industry. However, there has been insufficient relevant research to understand the potential of ethnic restaurants as a marketing tool in the tourism industry. Thus, this paper seeks to address this gap by exploring the strategies used by ethnic restaurants to stage memorable dining experiences. A narrative review approach was applied to 60 articles obtained from scholarly search engines to provide a comprehensive view of the strategies implemented by ethnic restaurants. The strategies were classified into six categories; (1) offering an authentic quality menu; (2) strengthening cultural identity through the physical environment; (3) creating harmonious ambiance; (4) using proper and suitable lighting and colours; (5) providing quality services and improving performance; and (6) collaboration projects with the tourism stakeholders. By implementing these strategies, ethnic restaurants can be positioned as a complete package in food tourism marketing, providing both authentic food and a memorable dining experience.
International Journal of Academic Research in Business and Social Sciences
This research is a pilot study using qualitative method with phenomenological case study approach... more This research is a pilot study using qualitative method with phenomenological case study approach. Its objective is to explore the challenges of sustaining dodol among entrepreneurs in the southern states of Malaysia. In-depth, face-to-face semi-structured interviews were conducted on three informants who are also dodol entrepreneurs. There are two research questions in this study. The first research question is "How do the entrepreneurs preserve dodol?" in which three subthemes have emerged i.e., (i) maintaining the use of natural ingredients of dodol, (ii) using traditional tips or petua in the process of making dodol and (iii) maintaining traditional skills in the process of making dodol. The second research question is "What are the challenges faced by their businesses to sustain dodol?" in which four themes have emerged i.e., (i) the preservation of dodol's authentic taste, (ii) the financial challenges in maintaining the business, (iii) the lack of quality ingredients and sources to produce dodol and (iv) the lack of workforce in the process of cooking dodol. The findings of this pilot study revealed the current challenges to sustain dodol business and to preserve dodol as a Malay traditional or heritage food.
International Journal of Academic Research in Business and Social Sciences
Today's explosion of technology revolutionizes the fast-food industry worldwide, including Malays... more Today's explosion of technology revolutionizes the fast-food industry worldwide, including Malaysia. Increasingly, restaurant management teams have begun to embrace technology to provide electronic services to customers without requiring direct interaction with personnel. These technological interfaces have known as self-service technologies (SSTs). However, the use of SSTs has been the topic of recent studies. The issues that arise include the customer's reluctance to use the SSTs caused by technical errors, device failure, and the customer's involuntary participation in self-service technology. Therefore, the indication of customer experiences to create a holistic understanding in implementing technological change for an individual is still lacking. Thus, this study aims to investigate why customers use SSTs in the fast-food industry? This study employs qualitative research using in-depth interviews with ten customers who have experienced using the SSTs and physical observation. Thematic analysis was used to analyse the interviews after verbatim transcription. Five motivations for customers' SSTs usage have been identified in this research: meeting needs, alternative options, convenience, access to lower prices and forced usage. As a result, restaurants may
International Journal of Academic Research in Business and Social Sciences
Within the food heritage topic, the traditional food has always been given the limelight for cult... more Within the food heritage topic, the traditional food has always been given the limelight for cultural celebration as well as a nation's identity representation. It has been researched more these days as the value in promoting it to the world promises national economic growth by the tourism activities. However, given the fact that the world is moving forward with globalization, standardization is becoming more apparent across the globe and the traditional food has been getting more threats than just age. In Malaysia specifically, the question of authenticity in the Malay traditional food in general is a never-ending debacle. The argument of what is authentic is still going on with plethora of justifications that are adapting to, and against the standardization. To investigate the matter, a qualitative research design is proposed, and pilot study was initiated. The traditional Malay kuih was chosen to be the object of the research as its product breadth is a range of dynamic delicacies to the sensory as well as traditions. The producers of traditional Malay kuih are the vital informants to expose the insightful meaning of authenticity in the delicacies, and the practices that they normalized to make them accordingly. Considering that these producers are well established
International Journal of Academic Research in Business and Social Sciences
The topic heritage has been researched more these days for the simple reason that it needs resear... more The topic heritage has been researched more these days for the simple reason that it needs researching. It can be tangible to the senses and intangible as abstract ideas which both are equally susceptible to extinction. In the intangible heritage, food is despite its tangible dynamic sensorial attributes, it is also non-material in existence as the true heritage lies in the ideas, recipes, methods, cultures, and practices of making rather than the food itself. These instances mentioned, also could mean for varying comprehensions across the globe. This paper argues on the global differences in the basics of food heritage and its aspects as well as how it is compared to Malaysia's notions of the topic. Inevitably, this includes the issues of traditional food authenticity, as elusive features of perfection, are deemed to be obligatory. Understanding the basics is vital for Malaysia to strengthen its food heritage antiquity against globalization's compromises. Henceforth, this review article discusses the perceived authenticity and introducing artisanal food to better understand the heritage food's production.
Journal of Ethnic Foods
Traditional food has long been recognised as an integral aspect of community across the globe. It... more Traditional food has long been recognised as an integral aspect of community across the globe. It varies from one community to another and is treasured as an image representation. Traditional Malay kuih in Malaysia, however, lacks its definition. The word kuih itself is loosely used to group a collection of either sweet desserts or savoury snacks. Acknowledging that the district of Mersing in Johor is an underexposed heritage site in Malaysia, this study disinters the traditional Malay kuih nuances as a regional ethnic food. Qualitative method was employed involving 14 kuih experts in Mersing to answer the research question “What is the meaning of traditional Malay kuih in Mersing?” in which semi-structured, in-depth, and face-to-face interviews were conducted. The interviews were audio-recorded and transcribed verbatim to ensure accurate results. Thematic analysis was used to identify the codes, categories, and themes as the nuances of traditional Malay kuih in Mersing. The themes ...
Faculty of Hotel and Management, Universiti Teknologi MARA, Puncak Alam Campus, Jun 30, 2020
Journal of Emerging Economies and Islamic Research, 2021
Despite the growing concern for Environmental Management Systems (EMS) in the hospitality industr... more Despite the growing concern for Environmental Management Systems (EMS) in the hospitality industry, the relationship between institutional pressures and environmental management implementation is rarely examined in the small- and medium-scale enterprise hotels (SMEHs) context. Concerning the impact of tourism activities on the environment has been increasing; unfortunately, many hotels are unwilling to develop an EMS, probably due to a lack of resources and knowledge. Little attention has been devoted, especially among the SMEHs in Malaysia. The primary purpose of this study was to investigate the effects of institutional pressures on the SMEH environmental management implementation in addition to determining the manager’s commitment as mediating factor. Quantitative research was conducted in this study to establish how managers deal with specific situations using the environmental management system. A total of 313 managers were randomly selected from a total of 1695 registered SMEH...
International Journal of Academic Research in Business and Social Sciences, 2018
Local food is considered as a symbol of culture destination and its people. Consuming local food ... more Local food is considered as a symbol of culture destination and its people. Consuming local food is one of the memorial activities by tourists during the holiday seasons apart from fulfilling the basic needs and demands in rural destination. By participating in local food activities, it gives the opportunity to identify closely different culture and identity of a rural destination. Local food in rural destination does not only satisfy hunger, but also provides a major component of intangible heritage and becomes increasingly important attraction for tourists. Current research has found that local food at the rural destination helps to promote destination awareness, form destination identity, create tourist activity, and contribute to tourist satisfaction and experience. Thus, local food can be used as a tool to develop economies in rural destination. In tourism aspects, rural destinations tend to sell common attributes such as nature, historical sites, landscape, and cultural heritage. Integrating local food in rural destination may help to strengthen a tourist destination identity and competitiveness. Therefore, this conceptual paper provides the understanding of utilizing local food product for rural destination development domestically and globally.
The consumption of fruits and vegetables is important in daily food intake. Thus, much previous r... more The consumption of fruits and vegetables is important in daily food intake. Thus, much previous research about the benefits of consuming fruits and vegetables has been carried out to prove the importance of fruits and vegetables intake. However, limited information was available to prove whether Malaysians consume enough fruits and vegetables. The purpose of this research is to find out the reasons amongst Malay Malaysian consumers for consuming fruits and vegetables on a daily basis. A qualitative method using an in-depth interview was employed. Ten Malay participants from Subang Jaya, Selangor were interviewed to find out their fruit and vegetable consumption behaviour. Criteria of the respondents were adults aged between 19 to 59 years old who often buy and consume fruits and vegetables. The collected data was coded and analysed manually. Thematic factors were identified at the end of the study. Consequently, results show four factors which influence the consumption of fruits and...
Penelitian ini bertujuan untuk mendeskripsikan dan menganalisis segmentasi pasar keripik pisang h... more Penelitian ini bertujuan untuk mendeskripsikan dan menganalisis segmentasi pasar keripik pisang hijrah di kota Medan. Metode analisis menggunakan metode analisis deskriptif. Teknik pengambilan sampel menggunakan metode sensus. Data yang digunakan dalam penelitian ini adalah data primer dan sekunder. Teknik pengumpulan data melalui wawancara menggunakkan kuisioner. Hasil penelitian menunjukkan: (1) Segmentasi pasar konsumen keripik pisang hijrah berdasarkan demografi maka didominasi konsumen perempuan sebesar 88,54 %, berusia antara 15–22 tahun sebesar 81,25 %, status pernikahan belum menikah sebesar 95,83 %, jumlah anggota keluarga antara 3–5 orang sebesar 56,25 %, tingkat pendidikan perguruan tinggi sebesar 81,25 %, berstatus sebagai pelajar/mahasiswa sebesar 70,83 %, pendapatan perbulan antara < Rp. 3.000.000 sebesar 89,58 %, pengeluaran < Rp. 3.000.000 sebesar 94,82 %. (2) Segmentasi pasar konsumen keripik pisang hijrah berdasarkan geografi konsumen keripik pisang di kota m...
In tune with wider ideas of an experience economy, the hospitality industry has increasingly focu... more In tune with wider ideas of an experience economy, the hospitality industry has increasingly focused less on giving a service to its customers and more on offering them memorable, sensory experiences. This paper looks at one facet of this provision of experiences: the material engineering and management of the ‘affective atmosphere’ or ‘ambiance’ of a venue. It unfolds the exploration of theme restaurants in practicing the material management as an inspiration to stage an experience. This paper illustrates its arguments through one case study: the Indonesian theming of the Pondok Malindo restaurant, Selangor. Practically, the findings suggest that creating the desired ambiance needs proper planning and careful attention to a wide range of material elements. More broadly, the paper suggests that accounts of the experience economy should consider the powers and agencies of materials and objects.
Pertanika journal of social science and humanities, 2012
Food is becoming an important or a critical motivating factor for travellers when choosing a dest... more Food is becoming an important or a critical motivating factor for travellers when choosing a destination. Past scholars found that images could trigger imagination besides being a worthy basis for marketing strategy. Therefore, it is absolutely imperative to identify the food characteristics that form images prior to promoting and selling of the local food so as to draw more tourists to the country. Given the fact that a limited literature has been found on exploring food images in Malaysia, an attempt to conduct an exploratory research was therefore made. This study aimed at determining the definitions of Malaysian food, as well as the characteristics and types of food that best depict Malaysian gastronomy culture. Four focus groups were conducted, and these consisted of general public and practitioners from the food industry in Malaysia. The data were then verbatim transcribed and analysed using a coding system. The information obtained from this study is anticipated to assist mar...
Journal of Ethnic Foods, 2021
The Malaysia’s cultural heritage is authentic, unique and colourful with various local cuisines o... more The Malaysia’s cultural heritage is authentic, unique and colourful with various local cuisines of different races and cultures. It is mainly originated from the Malay culture being the largest ethnic group in the country. The Malays themselves have contributed to many local cuisines ranging from appetiser, soup, main course and dessert. However, some Malay heritage foods have almost been forgotten and jeopardized in quality. This is especially happening to the Malay sweets or desserts which have gradually become less appealing to the younger generations. They are not even familiar with Malay foods, let alone consuming them. Among the popular Malay heritage foods in Malaysia are lemang, ketupat, rendang, wajik and dodol. Dodol specifically has been listed as one of the endangered heritage foods in Malaysia. Preserving the Malay cuisines is part of sustaining the Malay culture and this should begin with a great amount of knowledge and understanding about any elements within the cultu...
International Journal of Academic Research in Business and Social Sciences, 2021
Menu management and analysis is commonly performed by food and beverage establishments to develop... more Menu management and analysis is commonly performed by food and beverage establishments to develop, monitor, and modify menu items. However, previous studies seldom associate and study menu management functions concurrently. These functions include but are not limited to menu planning, menu design, menu pricing, menu operation and menu analysis. This exploratory study explored the measures taken by SME restaurant decision-makers in managing their menus. Participants put forward that the measures taken to manage their menus within their establishments are limited by their capabilities and conditions. Participants identified key activities of menu management and analysis as menu development and modification, menu positioning, menu operational efficiency as well as menu pricing and cost control. At the same time, findings showed that key considerations should be given to employees, customers, restaurant resources and the business environment when making decisions pertaining to menu management and analysis. Practitioners in Kuala Lumpur commonly operate their restaurants without specific menu management method, but manages their respective menus depending on the business environment, resources, and capabilities. Furthermore, practitioners seek operational examples and take pricing references from other successful competitors. This study presents that a balance of both quantitative analytics and qualitative reasoning are key to achieving menu profitability.
JURNAL PSIKOLOGI MALAYSIA, Aug 30, 2017
The development of overweight and obesity among women in Malaysia has shown an increasing trend b... more The development of overweight and obesity among women in Malaysia has shown an increasing trend between the year 2003 and 2014 base on the Malaysian Adult Nutrition Survey report in 2015. The prevalence of obesity was significantly higher in women by 22.9% compared to men 14.5%. There are many factors contributing to the upsurge of obesity among women and among most, sleep disorders has been the emerging issue which has longed been discussed. Certain important factors affecting women related to sleep quality such as stress, insomnia, depression and some biological conditions like menopause, menstrual cycle and pregnancy can affect sleep quality. This paper serves to review how lack of sleep quality is associated to the development of obesity and why healthy sleep behaviour could aid to weight loss. Public health approaches to reducing the burden of obesity must consider equipping the women in managing their sleep related issues and how they are able to control the food consumption and lifestyle of the family. Thus, promoting healthy sleep behaviour among women emphasized on the importance of deriving sleep quality through three important factors that is early bed time, sleep in the dark and sleep duration would be a contributing factor in managing obesity through healthy lifestyle changes.
The primary purpose of this study was to investigate Malaysians' perceived image, satisfaction, a... more The primary purpose of this study was to investigate Malaysians' perceived image, satisfaction, and behavioral intentions toward Malacca Portuguese cuisine. Self-administered questionnaire were distributed to customers who were dining at the Portuguese restaurant. A total of 187 respondents participated in the study. The 'quality' and 'variety and authenticity' was recognized as the essential images of Malaysia's Portuguese cuisine and on the other hand, the respondents were satisfied with the 'core value' and 'food choices' of the Portuguese food. Regression analyses showed that Portuguese food attribute satisfaction was significantly supported, and the overall satisfaction revealed a significant relationship with behavioral intentions.
jthca.org
This study was conducted to determine Malaysia's current food image and food attribute satisfacti... more This study was conducted to determine Malaysia's current food image and food attribute satisfaction from international tourists' points of view and subsequently assess their overall satisfaction with the eating experience and behavioral intention. The results indicated that Malaysia possesses clear images of 'core food value', 'Malaysian food specialty', and 'Malaysian food uniqueness' but is rather unclear on the images of 'food and dining atmosphere' and 'features of Malaysian food'. Tourists' satisfaction with 'quality and value of food' and 'accessibility convenience' were relatively higher than 'dining atmosphere' and 'culinary tourism products'. Regression analyses revealed that food images and food attributes' satisfaction significantly predicted tourists' overall satisfaction, and the overall satisfaction revealed a significant relationship with tourists' behavioral intentions. Implications for managers who are involved in food tourism are posited.
Malaysian Journal of Society and Space
Integrating the relationship between food and tourism destination has been an important issue in ... more Integrating the relationship between food and tourism destination has been an important issue in the current tourism scenario. More tourism leaders globally are recognizing the important role local food can play in strengthening a rural destination's tourism product. Thus, the purpose of this study is to explore the role of local food in developing Lenggong Valley as a rural food tourism destination. This study is applying a qualitative method using in-depth interview and participant observation. The finding identified four steps in developing rural food tourism destination; i) identifying local food components, ii) examining the capabilities of local food as tourism product; iii) evaluating local food as tourism product; and iv) selecting suitable marketing strategy to promote food tourism. This study contributes to expanding research on food tourism in constructing the rural food tourism framework. The information in this study leading to new ways of thinking about local food, by integrating local food and tourism resources to enhance rural destination attraction, since local food at rural destination attract little research in the field of tourism management.
International journal of academic research in business & social sciences, Feb 23, 2022
Halal and Kosher generally may have shared certain attributes as both were originated within Abra... more Halal and Kosher generally may have shared certain attributes as both were originated within Abrahamic religions. The globalization and internalization of food industry has encouraged both dietary laws to pursue standards regulatory and procedures not only to preserve their laws and beliefs but also to provide better services to their respective markets around the globe. The purpose of this paper is to compare halal and kosher practices and in depth understanding of both laws and provide an overview of the industrial practices, regulations, and certifications of both laws in spearheading challenges in the current era. Reviews of past studies were made to get a grasp understanding in regard to these two dietary laws.
International Journal of Academic Research in Business and Social Sciences
Despite extensive research on staging the dining experience in a restaurant, the customer experie... more Despite extensive research on staging the dining experience in a restaurant, the customer experience in patronizing ethnic restaurants remains under-investigated. It is important to note that ethnic restaurants are popular among tourists and play a significant role in meeting the demands of the food tourism industry. However, there has been insufficient relevant research to understand the potential of ethnic restaurants as a marketing tool in the tourism industry. Thus, this paper seeks to address this gap by exploring the strategies used by ethnic restaurants to stage memorable dining experiences. A narrative review approach was applied to 60 articles obtained from scholarly search engines to provide a comprehensive view of the strategies implemented by ethnic restaurants. The strategies were classified into six categories; (1) offering an authentic quality menu; (2) strengthening cultural identity through the physical environment; (3) creating harmonious ambiance; (4) using proper and suitable lighting and colours; (5) providing quality services and improving performance; and (6) collaboration projects with the tourism stakeholders. By implementing these strategies, ethnic restaurants can be positioned as a complete package in food tourism marketing, providing both authentic food and a memorable dining experience.
International Journal of Academic Research in Business and Social Sciences
This research is a pilot study using qualitative method with phenomenological case study approach... more This research is a pilot study using qualitative method with phenomenological case study approach. Its objective is to explore the challenges of sustaining dodol among entrepreneurs in the southern states of Malaysia. In-depth, face-to-face semi-structured interviews were conducted on three informants who are also dodol entrepreneurs. There are two research questions in this study. The first research question is "How do the entrepreneurs preserve dodol?" in which three subthemes have emerged i.e., (i) maintaining the use of natural ingredients of dodol, (ii) using traditional tips or petua in the process of making dodol and (iii) maintaining traditional skills in the process of making dodol. The second research question is "What are the challenges faced by their businesses to sustain dodol?" in which four themes have emerged i.e., (i) the preservation of dodol's authentic taste, (ii) the financial challenges in maintaining the business, (iii) the lack of quality ingredients and sources to produce dodol and (iv) the lack of workforce in the process of cooking dodol. The findings of this pilot study revealed the current challenges to sustain dodol business and to preserve dodol as a Malay traditional or heritage food.
International Journal of Academic Research in Business and Social Sciences
Today's explosion of technology revolutionizes the fast-food industry worldwide, including Malays... more Today's explosion of technology revolutionizes the fast-food industry worldwide, including Malaysia. Increasingly, restaurant management teams have begun to embrace technology to provide electronic services to customers without requiring direct interaction with personnel. These technological interfaces have known as self-service technologies (SSTs). However, the use of SSTs has been the topic of recent studies. The issues that arise include the customer's reluctance to use the SSTs caused by technical errors, device failure, and the customer's involuntary participation in self-service technology. Therefore, the indication of customer experiences to create a holistic understanding in implementing technological change for an individual is still lacking. Thus, this study aims to investigate why customers use SSTs in the fast-food industry? This study employs qualitative research using in-depth interviews with ten customers who have experienced using the SSTs and physical observation. Thematic analysis was used to analyse the interviews after verbatim transcription. Five motivations for customers' SSTs usage have been identified in this research: meeting needs, alternative options, convenience, access to lower prices and forced usage. As a result, restaurants may
International Journal of Academic Research in Business and Social Sciences
Within the food heritage topic, the traditional food has always been given the limelight for cult... more Within the food heritage topic, the traditional food has always been given the limelight for cultural celebration as well as a nation's identity representation. It has been researched more these days as the value in promoting it to the world promises national economic growth by the tourism activities. However, given the fact that the world is moving forward with globalization, standardization is becoming more apparent across the globe and the traditional food has been getting more threats than just age. In Malaysia specifically, the question of authenticity in the Malay traditional food in general is a never-ending debacle. The argument of what is authentic is still going on with plethora of justifications that are adapting to, and against the standardization. To investigate the matter, a qualitative research design is proposed, and pilot study was initiated. The traditional Malay kuih was chosen to be the object of the research as its product breadth is a range of dynamic delicacies to the sensory as well as traditions. The producers of traditional Malay kuih are the vital informants to expose the insightful meaning of authenticity in the delicacies, and the practices that they normalized to make them accordingly. Considering that these producers are well established
International Journal of Academic Research in Business and Social Sciences
The topic heritage has been researched more these days for the simple reason that it needs resear... more The topic heritage has been researched more these days for the simple reason that it needs researching. It can be tangible to the senses and intangible as abstract ideas which both are equally susceptible to extinction. In the intangible heritage, food is despite its tangible dynamic sensorial attributes, it is also non-material in existence as the true heritage lies in the ideas, recipes, methods, cultures, and practices of making rather than the food itself. These instances mentioned, also could mean for varying comprehensions across the globe. This paper argues on the global differences in the basics of food heritage and its aspects as well as how it is compared to Malaysia's notions of the topic. Inevitably, this includes the issues of traditional food authenticity, as elusive features of perfection, are deemed to be obligatory. Understanding the basics is vital for Malaysia to strengthen its food heritage antiquity against globalization's compromises. Henceforth, this review article discusses the perceived authenticity and introducing artisanal food to better understand the heritage food's production.
Journal of Ethnic Foods
Traditional food has long been recognised as an integral aspect of community across the globe. It... more Traditional food has long been recognised as an integral aspect of community across the globe. It varies from one community to another and is treasured as an image representation. Traditional Malay kuih in Malaysia, however, lacks its definition. The word kuih itself is loosely used to group a collection of either sweet desserts or savoury snacks. Acknowledging that the district of Mersing in Johor is an underexposed heritage site in Malaysia, this study disinters the traditional Malay kuih nuances as a regional ethnic food. Qualitative method was employed involving 14 kuih experts in Mersing to answer the research question “What is the meaning of traditional Malay kuih in Mersing?” in which semi-structured, in-depth, and face-to-face interviews were conducted. The interviews were audio-recorded and transcribed verbatim to ensure accurate results. Thematic analysis was used to identify the codes, categories, and themes as the nuances of traditional Malay kuih in Mersing. The themes ...
Faculty of Hotel and Management, Universiti Teknologi MARA, Puncak Alam Campus, Jun 30, 2020
Journal of Emerging Economies and Islamic Research, 2021
Despite the growing concern for Environmental Management Systems (EMS) in the hospitality industr... more Despite the growing concern for Environmental Management Systems (EMS) in the hospitality industry, the relationship between institutional pressures and environmental management implementation is rarely examined in the small- and medium-scale enterprise hotels (SMEHs) context. Concerning the impact of tourism activities on the environment has been increasing; unfortunately, many hotels are unwilling to develop an EMS, probably due to a lack of resources and knowledge. Little attention has been devoted, especially among the SMEHs in Malaysia. The primary purpose of this study was to investigate the effects of institutional pressures on the SMEH environmental management implementation in addition to determining the manager’s commitment as mediating factor. Quantitative research was conducted in this study to establish how managers deal with specific situations using the environmental management system. A total of 313 managers were randomly selected from a total of 1695 registered SMEH...
International Journal of Academic Research in Business and Social Sciences, 2018
Local food is considered as a symbol of culture destination and its people. Consuming local food ... more Local food is considered as a symbol of culture destination and its people. Consuming local food is one of the memorial activities by tourists during the holiday seasons apart from fulfilling the basic needs and demands in rural destination. By participating in local food activities, it gives the opportunity to identify closely different culture and identity of a rural destination. Local food in rural destination does not only satisfy hunger, but also provides a major component of intangible heritage and becomes increasingly important attraction for tourists. Current research has found that local food at the rural destination helps to promote destination awareness, form destination identity, create tourist activity, and contribute to tourist satisfaction and experience. Thus, local food can be used as a tool to develop economies in rural destination. In tourism aspects, rural destinations tend to sell common attributes such as nature, historical sites, landscape, and cultural heritage. Integrating local food in rural destination may help to strengthen a tourist destination identity and competitiveness. Therefore, this conceptual paper provides the understanding of utilizing local food product for rural destination development domestically and globally.
The consumption of fruits and vegetables is important in daily food intake. Thus, much previous r... more The consumption of fruits and vegetables is important in daily food intake. Thus, much previous research about the benefits of consuming fruits and vegetables has been carried out to prove the importance of fruits and vegetables intake. However, limited information was available to prove whether Malaysians consume enough fruits and vegetables. The purpose of this research is to find out the reasons amongst Malay Malaysian consumers for consuming fruits and vegetables on a daily basis. A qualitative method using an in-depth interview was employed. Ten Malay participants from Subang Jaya, Selangor were interviewed to find out their fruit and vegetable consumption behaviour. Criteria of the respondents were adults aged between 19 to 59 years old who often buy and consume fruits and vegetables. The collected data was coded and analysed manually. Thematic factors were identified at the end of the study. Consequently, results show four factors which influence the consumption of fruits and...
Penelitian ini bertujuan untuk mendeskripsikan dan menganalisis segmentasi pasar keripik pisang h... more Penelitian ini bertujuan untuk mendeskripsikan dan menganalisis segmentasi pasar keripik pisang hijrah di kota Medan. Metode analisis menggunakan metode analisis deskriptif. Teknik pengambilan sampel menggunakan metode sensus. Data yang digunakan dalam penelitian ini adalah data primer dan sekunder. Teknik pengumpulan data melalui wawancara menggunakkan kuisioner. Hasil penelitian menunjukkan: (1) Segmentasi pasar konsumen keripik pisang hijrah berdasarkan demografi maka didominasi konsumen perempuan sebesar 88,54 %, berusia antara 15–22 tahun sebesar 81,25 %, status pernikahan belum menikah sebesar 95,83 %, jumlah anggota keluarga antara 3–5 orang sebesar 56,25 %, tingkat pendidikan perguruan tinggi sebesar 81,25 %, berstatus sebagai pelajar/mahasiswa sebesar 70,83 %, pendapatan perbulan antara < Rp. 3.000.000 sebesar 89,58 %, pengeluaran < Rp. 3.000.000 sebesar 94,82 %. (2) Segmentasi pasar konsumen keripik pisang hijrah berdasarkan geografi konsumen keripik pisang di kota m...
In tune with wider ideas of an experience economy, the hospitality industry has increasingly focu... more In tune with wider ideas of an experience economy, the hospitality industry has increasingly focused less on giving a service to its customers and more on offering them memorable, sensory experiences. This paper looks at one facet of this provision of experiences: the material engineering and management of the ‘affective atmosphere’ or ‘ambiance’ of a venue. It unfolds the exploration of theme restaurants in practicing the material management as an inspiration to stage an experience. This paper illustrates its arguments through one case study: the Indonesian theming of the Pondok Malindo restaurant, Selangor. Practically, the findings suggest that creating the desired ambiance needs proper planning and careful attention to a wide range of material elements. More broadly, the paper suggests that accounts of the experience economy should consider the powers and agencies of materials and objects.
Pertanika journal of social science and humanities, 2012
Food is becoming an important or a critical motivating factor for travellers when choosing a dest... more Food is becoming an important or a critical motivating factor for travellers when choosing a destination. Past scholars found that images could trigger imagination besides being a worthy basis for marketing strategy. Therefore, it is absolutely imperative to identify the food characteristics that form images prior to promoting and selling of the local food so as to draw more tourists to the country. Given the fact that a limited literature has been found on exploring food images in Malaysia, an attempt to conduct an exploratory research was therefore made. This study aimed at determining the definitions of Malaysian food, as well as the characteristics and types of food that best depict Malaysian gastronomy culture. Four focus groups were conducted, and these consisted of general public and practitioners from the food industry in Malaysia. The data were then verbatim transcribed and analysed using a coding system. The information obtained from this study is anticipated to assist mar...
Journal of Ethnic Foods, 2021
The Malaysia’s cultural heritage is authentic, unique and colourful with various local cuisines o... more The Malaysia’s cultural heritage is authentic, unique and colourful with various local cuisines of different races and cultures. It is mainly originated from the Malay culture being the largest ethnic group in the country. The Malays themselves have contributed to many local cuisines ranging from appetiser, soup, main course and dessert. However, some Malay heritage foods have almost been forgotten and jeopardized in quality. This is especially happening to the Malay sweets or desserts which have gradually become less appealing to the younger generations. They are not even familiar with Malay foods, let alone consuming them. Among the popular Malay heritage foods in Malaysia are lemang, ketupat, rendang, wajik and dodol. Dodol specifically has been listed as one of the endangered heritage foods in Malaysia. Preserving the Malay cuisines is part of sustaining the Malay culture and this should begin with a great amount of knowledge and understanding about any elements within the cultu...
International Journal of Academic Research in Business and Social Sciences, 2021
Menu management and analysis is commonly performed by food and beverage establishments to develop... more Menu management and analysis is commonly performed by food and beverage establishments to develop, monitor, and modify menu items. However, previous studies seldom associate and study menu management functions concurrently. These functions include but are not limited to menu planning, menu design, menu pricing, menu operation and menu analysis. This exploratory study explored the measures taken by SME restaurant decision-makers in managing their menus. Participants put forward that the measures taken to manage their menus within their establishments are limited by their capabilities and conditions. Participants identified key activities of menu management and analysis as menu development and modification, menu positioning, menu operational efficiency as well as menu pricing and cost control. At the same time, findings showed that key considerations should be given to employees, customers, restaurant resources and the business environment when making decisions pertaining to menu management and analysis. Practitioners in Kuala Lumpur commonly operate their restaurants without specific menu management method, but manages their respective menus depending on the business environment, resources, and capabilities. Furthermore, practitioners seek operational examples and take pricing references from other successful competitors. This study presents that a balance of both quantitative analytics and qualitative reasoning are key to achieving menu profitability.