The emerging sociocultural issues during Kelantan River Basin flood disaster: an Ngos perspective

This paper explores the various issues emerged during the Kelantan river basin flood disaster using a qualitative research approach. The methodological approach was based on a focus group discussion held with non-governmental organization (NGOs) representatives who relate their experiences during the flood at Kelantan River basin in 2014. The interviews were transcribed verbatim and content analyzed and the primary findings identified some sociocultural aspects from their flood disaster management experiences. The issues emerged from the qualitative data that specifically related by the informants based on their experiences in terms of preparedness, planning and deployment of personnel and resources. The study ha d identified a total of 50 issues related to the disaster which were later the med into 5 dimensions. The dimensions were categorized into victims’ attitude, their religious background, the existing infrastructure and nature, as well as their political background and issues related to social media and communication. Some of the sociocultural issues highlighted could assist in the identification of best practices and could also be a good lesson learned exercise for future mitigation of a similar disaster in Malaysia

Predictors of intention to stay for employees of casual dining restaurant in Klang Valley area

Employees are an asset to an organisation where they could be the determinant behind organisational's success or failure in an industry. In this study, the relationship between perceived organisational support (POS), perceived supervisor support (PSS), and organisational commitment (OC) with employee's intention to stay with their current jobs were studied. For that purpose, 717 questionnaires were collected among casual dining restaurants employees in Klang Valley area and analyses Pearson correlation and multiple linear regression were run by using SPSS version 21. The results suggest that POS, PSS, and OC were positively correlated with employee's intention to stay with their current job. Furthermore, OC was also found to be the most influential factor in affecting employees' staying intention. The finding is hoped to have important implications where the management can formulate strategies to retain employees in restaurant industry in Malaysia

Development of service quality dimensions in Malaysia - The case of A multicultural society.

Service quality (SERVQUAL) is now recognized as an integral component of a firm’s customer satisfaction program. Therefore, it is important to understand how consumers perceive the quality of services rend ered, as well as how these perceptions are translated into customer satisfaction and behavioral intentions. Since delivering high SERVQUAL is the cornerstone of any marketing strategy, the marketer must have the means to measure it. Despite the dearth of SERVQUAL studies in the non-Western market in the literature, the SERVQUAL dimensions have failed to receive much attention outside the Western market. This study attempts to examine the SERVQUAL dimensions of those who are concerned with the hospitality and tourism industry in Malaysia

Consumption pattern and consumers' opinion toward street food in Nakhon Si Thammarat province, Thailand

Street food in NST province is crucial for the people due to the changing of lifestyles. The consumers demand enhances the number of street vendors in the province. Nevertheless, there are vendors that are not practicing good hygienic compared to other province. The objectives of this study are to identify the pattern of street food consumption, and consumers' opinion towards the street food. Observation and in-depth interview were used to collect data. Ten respondents with various demographic backgrounds were interviewed on their experiences, and opinions toward street food. The data found that the street food consuming pattern was formed in six major themes: consumer characteristic, type of food, location, time of consuming, ways to consume and reasons of consuming. Additionally, the study also declared consumer's opinion on the problems related to street food. The finding aims local authority to have more understanding on the culture of street food consumption, and the problems that have been existed to find the appropriate improvement, and do not induce any conflict between local authority with street vendors and authority with consumers

University foodservice: an overview of factors influencing the customers' dining choice

On-campus foodservices were thought to be the first choice for university students to dine in. However, these seemingly captive consumers have been opting for off-campus foodservice as their preferred outlet. This paper aims to uncover specific factors that motivate undergraduate students to dine-in at university foodservice facilities using Profile Accumulation Technique (PAT). PAT is a semi-quantitative method that provides freedom for informants to answer in their own terms and words, alternatively the data could be analyzed statistically. 115 questionnaires were distributed to students and staff of a local university. Findings include a list of factors (positive perception, negative perception and expectations) that the students considered to be significant in determining their choice of food outlet. These factors are then descriptively analyzed to determine attributes influencing university customer preferences. This paper significantly contributes in providing a deeper insight into factors that influences dining choice of university foodservice’s customers in Malaysia

Examining the influence of perceived organizational support towards job-hopping behaviour: a case of casual dining restaurant employees’ in Klang Valley area, Malaysia

Food and beverage industries are playing a big role in offering a wide range of job vacancies for job seekers. With many job vacancies and opportunities available, people are moving from one job to another. This behaviour called job hopping. Theoretically, employees with higher perceive organization support tends to have lower intention to quit and job hop to another company to work with. This has caused organizations restless in retaining employees especially skilled and valuable were not an easy task. It was uncertain either these employees have a low level of their perceived organization support or job hop for no apparent reason. Thus, the main objective of this study conducted was to determine employee’s perceived organization support mediated with affective commitment towards their job-hopping behaviour. Methodologically, main primary data used in this study were quantitative data survey, which was distributed to employees of casual dining restaurants in Klang Valley area, Malaysia. Criteria for selection of respondents were strictly only Malaysian and who had worked at least a year throughout their working career. Total of 612 questionnaires was usable for data analysis. After the screening of eligible respondents, data were analysed using Software Package Statistical Analysis (SPSS) version 21 and PROCESS MACRO plugin for regression analysis together with bootstrapping method to determine mediation effect. The result indicated perceived organization support predicts job-hopping behaviour with negative significant relationship (Beta = -.087, p-value < .05). When perceived organization support held constant with mediator affective commitment predicting job hopping, it was directed that mediation occur in the relationship and is significant. Employees of casual dining restaurants with a higher level of perceived organization support tend to have a higher affective commitment towards their organization and a lesser tendency to job hop. With peer and supervisor support available for one, one will feel being part of the organization. Hence, Volume: 3 Issues: 12 [June, 2018] pp. 101 - 108] International Journal of Accounting, Finance and Business eISSN: 0128-1844 Journal website: www.ijafb.com102 employers may provide moral support for their respective employees in need apart from given that basic well-being in place while motivate and retain them

Efficiency measurement of a Malaysian hotel chain using DEA

Efficiency evaluation has become an important improvement tool for hotels to sustain in today’s highly competitive environment. This study used DEA approach to evaluate the relative efficiency of a Malaysian hotel chain during the period of 2004 to 2008 in terms of Total Factor Productivity (TFP) change. TFP change is measured using DEA-Malmquist productivity index. DEA is a pragmatic tool which combines multiple inputs and outputs objectively onto an overall measure of organizational efficiency. The Malmquist TFP index measures are decomposed into technical efficiency change and technological change. The decomposition of technical efficiency change into two sub-components, pure technical efficiency change, and scale efficiency change is also discussed in this paper. The actual operating data of five inputs and five outputs were collected from 10 hotels under the chain. Empirical results revealed that the TFP of the hotel chain slightly increased by 0.7% over the time period. Six of the hotels in the chain experienced positive TFP change while the others experienced TFP decline. The quadrant of efficiency was proposed to give a two-dimensional view of the hotel efficiency. Meanwhile, technological change was found to be more important factor of TFP growth as compared to technical efficiency change. Therefore, hotels which faced negative growths of technological change are recommended to improve their efficiency through investment in new technology or by upgrading the necessary skills. Additionally, the paper has also identified the best performing hotel within the chain which can be benchmarked by others who are seeking for performance improvemen

Understanding media literacy in relation to adolescent soft drink consumption behaviour

This paper examines relationship between media literacy and the Theory of Planned Behavior (TPB) variables focusing on consumption of soft drink among adolescents in Klang Valley, Malaysia. In addition, this paper also determines soft drink consumption, level of media literacy and the influences of the TPB variables on the intention of soft drink consumption. A cluster sampling method was used in collecting data within the Klang Valley area. The sample consisted of 436 adolescents from secondary school, aged between 13 to 18 years old. Two main scales utilized were Media Literacy (ML) scale and TPB scale. The descriptive, multiple linear regression and Pearson product-moment correlation analyses were carried out to answer the research objectives. Results revealed that 36% of respondents drank a minimum of 1 can, bottle or glass of soft drink for the past seven days and possess good level of media literacy (35%). Meanwhile, 14% of variance in adolescents’ intention of soft drink consumption is explained by TPB variables. Additionally, the total media literacy score towards soft drink advertisement was significantly positively correlated with attitude (r = 0.250, p<.05) and subjective norms (r = 0.174, p<.05). Conversely, total media literacy was significant negatively correlated with intention to consume soft drink (r = -0.19, p<.05) and indicated that media literacy could lower the intention to consume soft drink, thus can reduce soft drink consumption among adolescents. The importance of this study is to help the authorities, soft drink marketers and producers in Malaysia to better understand media literacy and adolescent soft drink consumption behavior

A model of Malaysian food image components: towards building a sustainable tourism product

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 marketers in developing a comprehensive strategic marketing plan that focuses on targeting food tourists. The paper ends with feasible enforcements suggested to assist catalysing growth in the food tourism industry in Malaysia

Halal management system in restaurant operation : Identifying the motivational factors / Nor Ellyna Razali...[et al.]

Malaysia is known as one of the top Islamic tourism destinations especially among Muslim Middle East tourists. Various services and halal food offered serve as the main attractions. Although foodservice companies today are growing abundantly, the number of Halal certified restaurants is still limited. Hence, the factors that motivates restaurant in obtaining halal certification and implementing halal management system in the foodservice industries need to be explored. Using a qualitative approach, 15 semi-structured interviews were carried out with halal executives, managers or supervisors from halal certified restaurants. The recorded interviews were transcribed, translated and coded for analysis using Atlas.ti version 7 to identify themes and patterns in the data. The finding of this research shows the customer demand, marketing benefits, external support and pressure, top management commitment and product safety and quality are the motivation factors in implementing halal certificate. This study provides a recent view and knowledge on motivation for implementing halal management system in restaurant industries