Fadzilah Mohd Shariff - Academia.edu (original) (raw)

Uploads

Papers by Fadzilah Mohd Shariff

Research paper thumbnail of The Moderating Effect of Changed Behavior on the Relationship between Employee Characteristics and Employee Job Performance: A Study on Malaysian Hospitality Industry

This study examines the effects of individual characteristics on frontline employees’ performance... more This study examines the effects of individual characteristics on frontline employees’ performance in Malaysian hospitality industry. More specifically, the study examines the effect of changed behavior as the moderator variable of the relationship between employee characteristics and employee job performance. The framework is tested using structural equation modeling and the data are from 264 frontline employees in Klang Valley, Malaysia hotels. The hypothesized relationships are tested using AMOS 17.0 through path analysis. The results of the confirmatory factor analysis demonstrated relatively a reasonable fit of the five factor model to the data on the basis of a number of fit statistics (x 2 = 212.929; x 2 /df =2.662; GFI (good-fit-index) = 0.907; RMR (root mean square residual) = 0.050; RMSEA(root mean square error of approximation) = 0.079). Path analysis indicates that personality and motivation are significant predictors of frontline employees’ performance. It is also found ...

Research paper thumbnail of Enhancing the Role of Innovation towards Employee Job Performance at Malaysian Hotels

The International Journal of Academic Research in Business and Social Sciences, Dec 31, 2018

Research paper thumbnail of Sensory Quality and Proximate Compositions Analysis of Rintis Tea (Sonneratia Casolaris)

The International Journal of Academic Research in Business and Social Sciences, Dec 22, 2018

A study was conducted to formulate a Rintis tea made from Sonneratia Caseolaris leaves. The leave... more A study was conducted to formulate a Rintis tea made from Sonneratia Caseolaris leaves. The leaves were picked, cleaned, withered and dried in the dehydrator at 54°C for 24 hours (T1), 48 hours (T2) and 72 hours (T3) before they were analyzed. Four types of tea which consist of i) control tea (C) from the local brand tea, ii) fresh Sonneratia Casolaris leaf that has been dehydrated in for 24 hours (T1), iii) fresh Sonneratia Casolaris leaf that has been dehydrated for 48 hours (T2) and iv) fresh Sonneratia Casolaris leaf that have been dehydrated in dehydrator for 72 hours (T3) were tested for sensory quality and proximate compositions evaluation. Sensory evaluation which includes appearance, aroma, color, tea flavor, astringency, and overall acceptance were noted with a significant difference between the samples. Proximate compositions analysis was also conducted and findings demonstrated that that sample T3 contains the highest moisture level compared to other samples. There were significant differences between all products regarding fat analysis, protein, and carbohydrate. Meanwhile, there is no significant difference regarding moisture analysis and ashes content in all four samples. Sample (T3) was the most acceptable by the consumer due to its better tea flavor than other treatments.

Research paper thumbnail of Hotel restaurant brand attributes, dining experience, satisfaction and behavioral intention: Developing a study framework

Research paper thumbnail of Workplace Monitoring: The Moderating Roles of Aesthetic Labour Attributes towards Employees’ Performance in a Fast-food Restaurant

International Journal of Academic Research in Business and Social Sciences

Research paper thumbnail of Experiential Learning: Employers perspectives and students perceptions

Research paper thumbnail of Motivation factors, satisfaction and return intention towards dark tourism sites in Malaysia

Heritage, Culture and Society, 2016

Research paper thumbnail of Sustainable Event Tourism: Evidence of Practices and Outcomes Among Festival Organizers

Advanced Science Letters, 2017

Event hosting has become one of the niche and popular tourism products in many countries. Despite... more Event hosting has become one of the niche and popular tourism products in many countries. Despite its growing importance in stimulating and enhancing economic growth, event hosting has a tremendous effect on sustainable development. This study aims to investigate and discuss the relationship between sustainable business practice initiatives and outcomes among event managers in organizing festive events. A quantitative approach, which employed a purposive sampling technique was used in obtaining and collecting useful data for this study. The main respondents for this study consisted of 300 event managers, identified among public and private festival organizers. The findings revealed that the economic, socio-cultural and environmental aspects of sustainable business practice initiatives were significantly related to sustainable business practice outcomes. The most positive outcome from these sustainable business practice initiatives was the reduction of negative social impact, followed by reduction of negative cultural and eco-environmental impact. These research findings provide important and pertinent knowledge and understanding for festival organizers as they implement sustainable business practices in event tourism.

Research paper thumbnail of The effect of task performance, interpersonal performance and work engagement on job performance: A pilot study of Malaysian hotel employees

Heritage, Culture and Society, 2016

Research paper thumbnail of Evaluation of Rintis Tea (Sonneratia casolaris) for Color and Sensory Quality Acceptance

Advanced Science Letters, 2018

A study was conducted to formulate a rintis tea made from Sonneratia casolaris leaves. The leaves... more A study was conducted to formulate a rintis tea made from Sonneratia casolaris leaves. The leaves were picked, cleaned, withered and dried in dehydrator at 54 C for 24 hours (T1), 48 hours (T2) and 72 hours (T3) before they were analyzed. Four types of tea which consist of (i) control tea (C) from the local brand tea, (ii) fresh Sonneratia casolaris leaf that have been dehydrated in for 24 hours (T1), (iii) fresh Sonneratia casolaris leaf that have been dehydrated for 48 hours (T2) and (iv) fresh Sonneratia casolaris leaf that have been dehydrated in dehydrator for 72 hours (T3) were tested for sensory quality and psysicochemical evaluation. Sensory evaluation which include appearance, aroma, color, tea flavor, astringency and overall acceptance were noted with significant difference (p < 0.05) between the samples. Color analysis was also conducted and findings demonstrated that there was significant difference (p < 0.05) between all treatments. Sample (T3) was the most acceptable by consumer due to its better tea flavour than other treatments. Result also revealed the level of brightness (L *) for all four treatments throughout the 9 weeks of storing.

Research paper thumbnail of Malaysian local functional food attributes and customer satisfaction / Fadzilah Mohd Shariff, Dg. Khairunisa Ahmad Sapawi and Hassnah Wee

The purpose of this article is to identify the local functional food attributes and literature on... more The purpose of this article is to identify the local functional food attributes and literature on their relationship with customer satisfaction. Quality functional food attributes can provide a powerful competitive advantage towards consumer behavior. The literature indicated that the impact of local functional food taste, appearance and functionality are influenced with customer satisfaction. The study proposes six propositions, focusing on the local functional food attributes which correspond with customer satisfaction. It is believed that this article will provide clear insights into how local functional food attributes affect satisfaction. The assessment is vital as customer satisfaction is the key ingredient in capturing customer loyalty and the retention of purchase.

Research paper thumbnail of The effect of training attributes and the moderating role of changed behaviour on employee performance: an examination in the context of malaysian hotels / Fadzilah Mohd Shariff

Research indicates that more than 80% of the knowledge and skills gained in training programs is ... more Research indicates that more than 80% of the knowledge and skills gained in training programs is not applied in the workplace, but there is growing body of evidence that recognizes managerial involvement as a primary factor in improving training transfer. Individual characteristics and work environment variables have been emphasized by research as important in the transfer of training, but it is surprising that little research has addressed the issue of the employees’ own individual characteristics and work environment variables as being significant in their ability to transfer their knowledge and skills gained from training back to the job. The purpose of the study is to examine the relationship among selected trainee characteristics variables and work environment variables in the process of behavioural change and effect on employee performance in the Malaysian hospitality industry. The two influential factors that emerged from the various learning transfer models were individual c...

Research paper thumbnail of Service Enhancement and the Moderating Effect of In-House Training towards Restaurants Business Resiliency

Business resilient or survival is long becoming one of the central issues and attention among the... more Business resilient or survival is long becoming one of the central issues and attention among the researchers. This study is empirically examining the causal effect of the roles of service enhancement toward restaurant business resilient. This study empirically investigates the role of service enhancement attributes (continues service knowledge, technology adaptation and product innovation and the moderating effect of in-house training toward restaurant business resiliency. 162 questionnaires were successfully collected through a self-administered survey among the midscale Malay restaurant operators in Malaysia. With the application of parametric statistical analyses, some useful insights pertaining to the issues investigated were significantly obtained. The findings revealed that in addition to providing good foods, delivering good service and other elements including the SERVQUAL, service enhancement through continuous service knowledge improvement, product innovation and technolo...

Research paper thumbnail of Training Transfer: The Interaction of Changed Behaviour and Co-Worker Support on Job Performance

The present study examined the moderating effect of changed behaviour on the relationship between... more The present study examined the moderating effect of changed behaviour on the relationship between co-workers support on frontline employees job performance. The authors hypothesize that co-workers support are more strongly related to performance among frontline employees reporting low than high level in changed behaviour. Results of Structural Equation Modeling, gathered from 264 employees who held positions as Food and Beverage outlet servers in 4 and 5 star ratings hotels, support the hypothesis. The result indicates that when frontline employees’ exhibit low changed behaviour, the relationships between co-worker support and job performance are stronger. Implications for substantive research, strengths and limitations, and directions for future research are offered.

Research paper thumbnail of Zur Einführung: Die These von den zwei Moralen

Research paper thumbnail of A Study on Consumer Attitude towards Shariah-Compliant Hotel: Assessing on Halal Image and Religiosity

International Journal of Academic Research in Business and Social Sciences, 2021

This study aims to examine the relationship between halal image and religiosity on the attitude o... more This study aims to examine the relationship between halal image and religiosity on the attitude of consumers towards purchasing Shariah-compliant hotel services in Klang Valley. Data collected using the survey method and 420 usable questionnaires were received from the respondents. A regression analysis was conducted to test the hypotheses. The results of the study showed that the proposed halal image, religiosity, and consumer attitudes variables have a significant effect on customer purchase intention towards the Shariah-compliant hotel. The result also shows that there is a significant relationship between attitude and customer purchase intention towards Shariahcompliant hotels. The result of this study would be able to assist the hotel managers in decision making, particularly in selecting the right image for Shariah-compliant hotels.

Research paper thumbnail of Influence of Nutritive Value Quality on Chefs’ Food Preparation and Consumption

International Journal of Academic Research in Business and Social Sciences, 2021

Nutritive value as part of food quality is the degree of a well-balanced vital nutrients of carbo... more Nutritive value as part of food quality is the degree of a well-balanced vital nutrients of carbohydrates, protein, fat, vitamins and minerals in relation to the consumers' nutrient requirements. Choosing the right preparation methods and ingredients that contain high nutritive value is an important aspect of healthy eating in daily food consumption. Within food industries, food quality is acquainted especially among the food handlers, food service staff and chefs. Many people believe that most chefs with knowledge and skills of culinary education have awareness and concern regarding food quality, nutritional value, safety and hygiene in their daily food preparation and consumption. Thus, this study empirically examined the importance and influence of food nutritive value quality in terms of ingredients and cooking methods on chefs' daily food preparation and consumption. A descriptive research design using a quantitative approach was applied. A questionnaire-based survey was distributed to chefs who were directly involved in the food sectors within Klang Valley and had culinary educational background and experience. The findings showed that the quality of nutritive value in terms of ingredients and cooking methods played an important role in chefs' daily food preparation and consumption. Hence, it is important for the chefs to enhance the quality and taste of the food by using fresh ingredients and practice healthy cooking method. Besides that, their skills and knowledge can help to convey the information and promote the awareness of good eating habits to the society.

Research paper thumbnail of Training transfer : the impact of employee characteristics and behavioural change on employee performance / Assc. Prof. Dr. Artinah Zainal, Assc. Prof. Dr. Rahmat Hashim and Fadzilah Mohd Shariff

Research paper thumbnail of Entrepreneurial knowledge and hospitality awareness of agro-tourism

Theory and Practice in Hospitality and Tourism Research, 2014

Research paper thumbnail of The Moderating Effect of Changed Behavior on the Relationship between Employee Characteristics and Employee Job Performance: A Study on Malaysian …

This study examines the effects of individual characteristics on frontline employees' perfor... more This study examines the effects of individual characteristics on frontline employees' performance in Malaysian hospitality industry. More specifically, the study examines the effect of changed behavior as the moderator variable of the relationship ...

Research paper thumbnail of The Moderating Effect of Changed Behavior on the Relationship between Employee Characteristics and Employee Job Performance: A Study on Malaysian Hospitality Industry

This study examines the effects of individual characteristics on frontline employees’ performance... more This study examines the effects of individual characteristics on frontline employees’ performance in Malaysian hospitality industry. More specifically, the study examines the effect of changed behavior as the moderator variable of the relationship between employee characteristics and employee job performance. The framework is tested using structural equation modeling and the data are from 264 frontline employees in Klang Valley, Malaysia hotels. The hypothesized relationships are tested using AMOS 17.0 through path analysis. The results of the confirmatory factor analysis demonstrated relatively a reasonable fit of the five factor model to the data on the basis of a number of fit statistics (x 2 = 212.929; x 2 /df =2.662; GFI (good-fit-index) = 0.907; RMR (root mean square residual) = 0.050; RMSEA(root mean square error of approximation) = 0.079). Path analysis indicates that personality and motivation are significant predictors of frontline employees’ performance. It is also found ...

Research paper thumbnail of Enhancing the Role of Innovation towards Employee Job Performance at Malaysian Hotels

The International Journal of Academic Research in Business and Social Sciences, Dec 31, 2018

Research paper thumbnail of Sensory Quality and Proximate Compositions Analysis of Rintis Tea (Sonneratia Casolaris)

The International Journal of Academic Research in Business and Social Sciences, Dec 22, 2018

A study was conducted to formulate a Rintis tea made from Sonneratia Caseolaris leaves. The leave... more A study was conducted to formulate a Rintis tea made from Sonneratia Caseolaris leaves. The leaves were picked, cleaned, withered and dried in the dehydrator at 54°C for 24 hours (T1), 48 hours (T2) and 72 hours (T3) before they were analyzed. Four types of tea which consist of i) control tea (C) from the local brand tea, ii) fresh Sonneratia Casolaris leaf that has been dehydrated in for 24 hours (T1), iii) fresh Sonneratia Casolaris leaf that has been dehydrated for 48 hours (T2) and iv) fresh Sonneratia Casolaris leaf that have been dehydrated in dehydrator for 72 hours (T3) were tested for sensory quality and proximate compositions evaluation. Sensory evaluation which includes appearance, aroma, color, tea flavor, astringency, and overall acceptance were noted with a significant difference between the samples. Proximate compositions analysis was also conducted and findings demonstrated that that sample T3 contains the highest moisture level compared to other samples. There were significant differences between all products regarding fat analysis, protein, and carbohydrate. Meanwhile, there is no significant difference regarding moisture analysis and ashes content in all four samples. Sample (T3) was the most acceptable by the consumer due to its better tea flavor than other treatments.

Research paper thumbnail of Hotel restaurant brand attributes, dining experience, satisfaction and behavioral intention: Developing a study framework

Research paper thumbnail of Workplace Monitoring: The Moderating Roles of Aesthetic Labour Attributes towards Employees’ Performance in a Fast-food Restaurant

International Journal of Academic Research in Business and Social Sciences

Research paper thumbnail of Experiential Learning: Employers perspectives and students perceptions

Research paper thumbnail of Motivation factors, satisfaction and return intention towards dark tourism sites in Malaysia

Heritage, Culture and Society, 2016

Research paper thumbnail of Sustainable Event Tourism: Evidence of Practices and Outcomes Among Festival Organizers

Advanced Science Letters, 2017

Event hosting has become one of the niche and popular tourism products in many countries. Despite... more Event hosting has become one of the niche and popular tourism products in many countries. Despite its growing importance in stimulating and enhancing economic growth, event hosting has a tremendous effect on sustainable development. This study aims to investigate and discuss the relationship between sustainable business practice initiatives and outcomes among event managers in organizing festive events. A quantitative approach, which employed a purposive sampling technique was used in obtaining and collecting useful data for this study. The main respondents for this study consisted of 300 event managers, identified among public and private festival organizers. The findings revealed that the economic, socio-cultural and environmental aspects of sustainable business practice initiatives were significantly related to sustainable business practice outcomes. The most positive outcome from these sustainable business practice initiatives was the reduction of negative social impact, followed by reduction of negative cultural and eco-environmental impact. These research findings provide important and pertinent knowledge and understanding for festival organizers as they implement sustainable business practices in event tourism.

Research paper thumbnail of The effect of task performance, interpersonal performance and work engagement on job performance: A pilot study of Malaysian hotel employees

Heritage, Culture and Society, 2016

Research paper thumbnail of Evaluation of Rintis Tea (Sonneratia casolaris) for Color and Sensory Quality Acceptance

Advanced Science Letters, 2018

A study was conducted to formulate a rintis tea made from Sonneratia casolaris leaves. The leaves... more A study was conducted to formulate a rintis tea made from Sonneratia casolaris leaves. The leaves were picked, cleaned, withered and dried in dehydrator at 54 C for 24 hours (T1), 48 hours (T2) and 72 hours (T3) before they were analyzed. Four types of tea which consist of (i) control tea (C) from the local brand tea, (ii) fresh Sonneratia casolaris leaf that have been dehydrated in for 24 hours (T1), (iii) fresh Sonneratia casolaris leaf that have been dehydrated for 48 hours (T2) and (iv) fresh Sonneratia casolaris leaf that have been dehydrated in dehydrator for 72 hours (T3) were tested for sensory quality and psysicochemical evaluation. Sensory evaluation which include appearance, aroma, color, tea flavor, astringency and overall acceptance were noted with significant difference (p < 0.05) between the samples. Color analysis was also conducted and findings demonstrated that there was significant difference (p < 0.05) between all treatments. Sample (T3) was the most acceptable by consumer due to its better tea flavour than other treatments. Result also revealed the level of brightness (L *) for all four treatments throughout the 9 weeks of storing.

Research paper thumbnail of Malaysian local functional food attributes and customer satisfaction / Fadzilah Mohd Shariff, Dg. Khairunisa Ahmad Sapawi and Hassnah Wee

The purpose of this article is to identify the local functional food attributes and literature on... more The purpose of this article is to identify the local functional food attributes and literature on their relationship with customer satisfaction. Quality functional food attributes can provide a powerful competitive advantage towards consumer behavior. The literature indicated that the impact of local functional food taste, appearance and functionality are influenced with customer satisfaction. The study proposes six propositions, focusing on the local functional food attributes which correspond with customer satisfaction. It is believed that this article will provide clear insights into how local functional food attributes affect satisfaction. The assessment is vital as customer satisfaction is the key ingredient in capturing customer loyalty and the retention of purchase.

Research paper thumbnail of The effect of training attributes and the moderating role of changed behaviour on employee performance: an examination in the context of malaysian hotels / Fadzilah Mohd Shariff

Research indicates that more than 80% of the knowledge and skills gained in training programs is ... more Research indicates that more than 80% of the knowledge and skills gained in training programs is not applied in the workplace, but there is growing body of evidence that recognizes managerial involvement as a primary factor in improving training transfer. Individual characteristics and work environment variables have been emphasized by research as important in the transfer of training, but it is surprising that little research has addressed the issue of the employees’ own individual characteristics and work environment variables as being significant in their ability to transfer their knowledge and skills gained from training back to the job. The purpose of the study is to examine the relationship among selected trainee characteristics variables and work environment variables in the process of behavioural change and effect on employee performance in the Malaysian hospitality industry. The two influential factors that emerged from the various learning transfer models were individual c...

Research paper thumbnail of Service Enhancement and the Moderating Effect of In-House Training towards Restaurants Business Resiliency

Business resilient or survival is long becoming one of the central issues and attention among the... more Business resilient or survival is long becoming one of the central issues and attention among the researchers. This study is empirically examining the causal effect of the roles of service enhancement toward restaurant business resilient. This study empirically investigates the role of service enhancement attributes (continues service knowledge, technology adaptation and product innovation and the moderating effect of in-house training toward restaurant business resiliency. 162 questionnaires were successfully collected through a self-administered survey among the midscale Malay restaurant operators in Malaysia. With the application of parametric statistical analyses, some useful insights pertaining to the issues investigated were significantly obtained. The findings revealed that in addition to providing good foods, delivering good service and other elements including the SERVQUAL, service enhancement through continuous service knowledge improvement, product innovation and technolo...

Research paper thumbnail of Training Transfer: The Interaction of Changed Behaviour and Co-Worker Support on Job Performance

The present study examined the moderating effect of changed behaviour on the relationship between... more The present study examined the moderating effect of changed behaviour on the relationship between co-workers support on frontline employees job performance. The authors hypothesize that co-workers support are more strongly related to performance among frontline employees reporting low than high level in changed behaviour. Results of Structural Equation Modeling, gathered from 264 employees who held positions as Food and Beverage outlet servers in 4 and 5 star ratings hotels, support the hypothesis. The result indicates that when frontline employees’ exhibit low changed behaviour, the relationships between co-worker support and job performance are stronger. Implications for substantive research, strengths and limitations, and directions for future research are offered.

Research paper thumbnail of Zur Einführung: Die These von den zwei Moralen

Research paper thumbnail of A Study on Consumer Attitude towards Shariah-Compliant Hotel: Assessing on Halal Image and Religiosity

International Journal of Academic Research in Business and Social Sciences, 2021

This study aims to examine the relationship between halal image and religiosity on the attitude o... more This study aims to examine the relationship between halal image and religiosity on the attitude of consumers towards purchasing Shariah-compliant hotel services in Klang Valley. Data collected using the survey method and 420 usable questionnaires were received from the respondents. A regression analysis was conducted to test the hypotheses. The results of the study showed that the proposed halal image, religiosity, and consumer attitudes variables have a significant effect on customer purchase intention towards the Shariah-compliant hotel. The result also shows that there is a significant relationship between attitude and customer purchase intention towards Shariahcompliant hotels. The result of this study would be able to assist the hotel managers in decision making, particularly in selecting the right image for Shariah-compliant hotels.

Research paper thumbnail of Influence of Nutritive Value Quality on Chefs’ Food Preparation and Consumption

International Journal of Academic Research in Business and Social Sciences, 2021

Nutritive value as part of food quality is the degree of a well-balanced vital nutrients of carbo... more Nutritive value as part of food quality is the degree of a well-balanced vital nutrients of carbohydrates, protein, fat, vitamins and minerals in relation to the consumers' nutrient requirements. Choosing the right preparation methods and ingredients that contain high nutritive value is an important aspect of healthy eating in daily food consumption. Within food industries, food quality is acquainted especially among the food handlers, food service staff and chefs. Many people believe that most chefs with knowledge and skills of culinary education have awareness and concern regarding food quality, nutritional value, safety and hygiene in their daily food preparation and consumption. Thus, this study empirically examined the importance and influence of food nutritive value quality in terms of ingredients and cooking methods on chefs' daily food preparation and consumption. A descriptive research design using a quantitative approach was applied. A questionnaire-based survey was distributed to chefs who were directly involved in the food sectors within Klang Valley and had culinary educational background and experience. The findings showed that the quality of nutritive value in terms of ingredients and cooking methods played an important role in chefs' daily food preparation and consumption. Hence, it is important for the chefs to enhance the quality and taste of the food by using fresh ingredients and practice healthy cooking method. Besides that, their skills and knowledge can help to convey the information and promote the awareness of good eating habits to the society.

Research paper thumbnail of Training transfer : the impact of employee characteristics and behavioural change on employee performance / Assc. Prof. Dr. Artinah Zainal, Assc. Prof. Dr. Rahmat Hashim and Fadzilah Mohd Shariff

Research paper thumbnail of Entrepreneurial knowledge and hospitality awareness of agro-tourism

Theory and Practice in Hospitality and Tourism Research, 2014

Research paper thumbnail of The Moderating Effect of Changed Behavior on the Relationship between Employee Characteristics and Employee Job Performance: A Study on Malaysian …

This study examines the effects of individual characteristics on frontline employees' perfor... more This study examines the effects of individual characteristics on frontline employees' performance in Malaysian hospitality industry. More specifically, the study examines the effect of changed behavior as the moderator variable of the relationship ...