Influence of Malaysian consumers’ intentions and use of menu labeling on purchase behavior

Malaysia was reported as having the highest overweight and obesity rates across Southeast Asia. It is recognized that there are many contributors to this epidemic. Given that restaurants are popular places when eating out and restaurant foods are generally high in calories, there is concern that restaurants may be a contributor to this epidemic. To help consumers make healthful dietary decisions when eating at restaurants, the Malaysian government plans to enact a nationwide menu labeling law by 2025. Mixed findings have been reported in the literature about the outcome from labeling foods in restaurants. In Malaysia, research on menu labeling is limited and at the present time, there have been no known studies in Malaysia examining the influence of menu labeling on consumers’ actual purchase behaviors. Therefore, researchers examined the influence of consumers’ intentions to use menu labeling on their actual purchased behaviors. Researchers also assessed the differences in consumer characteristics (e.g. age and income) for those noticing and using menu labeling in Malaysian restaurants. The theory of planned behavior (TPB) with an additional construct of health consciousness was used as an underpinning theory. Data were collected from consumers at a chain restaurant in Malaysia using an online survey displayed on an electronic tablet and a paper-based checklist of the restaurant menu items. Two steps structural equation modeling and multivariable binary logistic regression were used to analyze 580 surveys. Based on the results, the TPB constructs: consumers’ perceived behavioral controls, attitudes, subjective norms, and the additional construct health consciousness positively and significantly influenced consumers’ intentions to use menu labeling. However, the influence of consumers’ intentions to use menu labeling on consumers’ actual purchase behaviors was not significant. Malaysian restaurants, consumers’ with a monthly income of MYR 4,000 to MYR 4,999 had three times the odds of noticing menu labels. Consumers’ who were between 30 and 39 years old, and reported having good general health, were less likely to use menu labeling. Furthermore, on average, there was no significant difference in actual purchase behavior between those who reported using and not using menu labels. Theoretical and practical implications are provided. Keywords: Restaurant, menu labeling, consumer behavior, actual purchase behavior, TP

Understanding the Challenges Faced by Hospitality Managers during COVID-19 Pandemic in Malaysia

The COVID-19 pandemic severely hit the hospitality industry in Malaysia. The Malaysian government implemented restriction orders and preventative measures, which had impacted business operations. This study aims to explore the challenges faced by hospitality managers during the early phase of the COVID-19 in Malaysia. Using qualitative purposive sampling, researchers interviewed 12 managers from the hotel and restaurant sectors. Based on the content analysis, the respondents reported several challenges, including generating revenues, controlling costs, and managing the workforce. Findings contributed significantly to various stakeholders such as the Malaysian government and the hospitality providers. Limitations and future recommendations are discussed. Keywords: Hospitality; COVID-19; Malaysia; Pandemic eISSN: 2398-4287 © 2022. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open access article under the CC BYNC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians/Africans/Arabians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia. DOI: https://doi.org/10.21834/ebpj.v7i19.3213

Barriers and challenges of an outsource hospital foodservice operation: a narrative thematic analysis

Introduction: Hospital foodservice is one of the key performance metrics that should be constantly monitored to maintain and improve the quality of hospital services. However, hospital foodservice must overcome obstacles and constraints that can impact the quality of services supplied. This study explored the barriers and challenges foodservice employees encountered during food production and serving meals to patients. Methods: A qualitative study was conducted with thirteen foodservice employees (N = 13) at a government hospital in Selangor, Malaysia, that outsourced its foodservice operations. The interviewees were chosen based on inclusion and exclusion criteria. The interviews were audiotaped, transcribed, and analyzed using narrative, and thematic analysis. Results: The narrative findings reported foodservice employees were able to define their job in the foodservice department and describe their responsibilities in delivering sufficient quality of service to patients. The findings showed foodservice staff confronts barriers and challenges related to the type of foodservice operation, budget allocation, menu served, employee issues, meal preparation, and equipment. Employees also proposed that the government should regularly revise the foodservice contract specifications, budget allocation, and upgrade the equipment used during meal preparation and delivery to patients for future improvement. Conclusion: Future studies should be conducted in different hospital settings, including government, semi-government and private hospitals or foodservice operation systems such as in-house and outsourced operations or centralized and decentralized plating systems to explore other barriers and challenges that may affect the overall foodservice performance. Therefore, intervention studies can be proposed to improve their operation in the future

Education Level amongst Natives in Malaysia

Malaysia is a country consisting of various races including Malays, Chinese, Indians and others. Among the many races here in Malaysia, natives or Orang Asli what we call here in Malaysia, is one of them. The people of Orang Asli consist of various different sub ethnics. Officially there were three major group ethnics among Orang Asli which are Negrito, Senoi and Melayu Asli. Our objectives in this study were to investigate the difference in family income for education level and to determine the difference in Orang Asli’s attitude for the level of education. With this study we can access the quality of education level amongst Orang Asli considering their unique customs. Besides that, we can understand clearly the development of education amongst Orang Asli throughout years of programs offered by the government of Malaysia. Our population was Orang Asli located in Perak, a state in Malaysia. The target sample was 126 people of Orang Asli from Kampung Batu 5, Batu 6, Batu 8 and Batu 14 in Tapah, Perak. The research design used for this study was cross-sectional research. Convenience sampling was used for the sampling technique in this study. Questionnaires were distributed during the visit to the village. For the statistical technique Analysis of Variance (ANOVA) and Independent t-test we used. Next the difference between income family and education level and differences between education level and total scale of attitude were shown for the findings and results. Based on this study, with the low score levels in the three aspects studied upon the Orang Asli, we can conclude that Orang Asli in Malaysia were still lacking in the level of attitude, family social and family income. Keywords: Education, Kruskall-Wallis, Natives, Tapa

Hospital food service strategies to improve food intakes among inpatients: a systematic review

This review aims to identify hospital food service strategies to improve food consumption among hospitalized patients. A systematic search that met the inclusion and exclusion criteria was manually conducted through Web of Science and Scopus by an author, and the ambiguities were clarified by two senior authors. The quality assessment was separately conducted by two authors, and the ambiguities were clarified with all the involved authors. Qualitative synthesis was used to analyze and summarized the findings. A total of 2432 articles were identified by searching the databases, and 36 studies were included. The majority of the studies applied menu modifications and meal composition interventions (n = 12, 33.3%), or included the implementation of the new food service system (n = 8, 22.2%), protected mealtimes, mealtime assistance and environmental intervention (n = 7, 19.4%), and attractive meal presentation (n = 3, 8.3%). Previous studies that used multidisciplinary approaches reported a significant improvement in food intake, nutritional status, patient satisfaction and quality of life (n = 6, 16.7%). In conclusion, it is suggested that healthcare institutions consider applying one or more of the listed intervention strategies to enhance their foodservice operation in the future

Influence of Malaysian consumers’ intentions and use of menu labeling on purchase behavior

Malaysia was reported as having the highest overweight and obesity rates across Southeast Asia. It is recognized that there are many contributors to this epidemic. Given that restaurants are popular places when eating out and restaurant foods are generally high in calories, there is concern that restaurants may be a contributor to this epidemic. To help consumers make healthful dietary decisions when eating at restaurants, the Malaysian government plans to enact a nationwide menu labeling law by 2025. Mixed findings have been reported in the literature about the outcome from labeling foods in restaurants. In Malaysia, research on menu labeling is limited and at the present time, there have been no known studies in Malaysia examining the influence of menu labeling on consumers’ actual purchase behaviors. Therefore, researchers examined the influence of consumers’ intentions to use menu labeling on their actual purchased behaviors. Researchers also assessed the differences in consumer characteristics (e.g. age and income) for those noticing and using menu labeling in Malaysian restaurants. The theory of planned behavior (TPB) with an additional construct of health consciousness was used as an underpinning theory. Data were collected from consumers at a chain restaurant in Malaysia using an online survey displayed on an electronic tablet and a paper-based checklist of the restaurant menu items. Two steps structural equation modeling and multivariable binary logistic regression were used to analyze 580 surveys. Based on the results, the TPB constructs: consumers’ perceived behavioral controls, attitudes, subjective norms, and the additional construct health consciousness positively and significantly influenced consumers’ intentions to use menu labeling. However, the influence of consumers’ intentions to use menu labeling on consumers’ actual purchase behaviors was not significant. Malaysian restaurants, consumers’ with a monthly income of MYR 4,000 to MYR 4,999 had three times the odds of noticing menu labels. Consumers’ who were between 30 and 39 years old, and reported having good general health, were less likely to use menu labeling. Furthermore, on average, there was no significant difference in actual purchase behavior between those who reported using and not using menu labels. Theoretical and practical implications are provided. Keywords: Restaurant, menu labeling, consumer behavior, actual purchase behavior, TPB</p

Mapping the landscape of psychological contract literature: a scopus-based bibliometric analysis

The employment relationship between employees and organizations has changed with the advent of the knowledge economy era in the 21st century and the transformation of economic models. Psychological contracts are significant in understanding the employment relationship between employees and organizations. More and more scholars began to focus on psychological contracts. Therefore, the systematic arrangement of psychological contract literature is meaningful. This study used bibliometrics to review 2,097 articles and conference papers from psychological contracts. The Scopus database is the source of literature collection in this study. This study used VOSviewer and Microsoft Excel for the bibliometric analysis of these documents. Firstly, this study summarized the temporal trends and primary sources of psychological contracts. This study found an exponential increase in publications and a Matthew effect in sources of psychological contracts. Secondly, eight major co-authorship groups were found and discussed the significant contributions made by these scholars to psychological contract theory. Thirdly, this study also analyzed the countries, affiliations, funding sponsors, and subject areas of the psychological contract. Finally, the hot topic of psychological contracts and suggested future research were discussed. This study systematically summarized the literature on the psychological contract and future research direction

Menu Labeling in Malaysia: Who reports noticing and using it?

Menu labeling is provided to help consumers make informed choices when eating out. This study investigated the likelihood of consumers noticing and using menu labeling in restaurants as well as the difference in actual purchase behaviour between consumers who used menu labeling and those who did not. Data collection was conducted in two restaurants that voluntarily offer menu labeling. A total of 580 consumers completed a questionnaire and checklist indicating food items they purchased. Multivariable logistic regression was conducted to estimate adjusted odds ratios (AOR) and 95% confidence intervals (CIs) for consumers noticing and using menu labeling. A bivariate analysis was used to compare consumers’ actual purchase behaviour between those who reported using and not using menu labeling. Individuals with monthly incomes MYR 4,000 to MYR 4,999 were more likely to notice menu labeling than those with monthly incomes less than MYR 1,000. Whereas, individuals 30 to 39 years old, not reporting excellent health status, and not always searching for calorie labeling were significantly less likely to use menu labeling. There were no significant difference in actual purchase behavior between those who reported using and not using menu labeling.This article is published as Rahamat, S., Arendt, S.W., Menu Labeling in Malaysia: Who reports noticing and using it? International Tourism and Hospitality Journal, 2020,3(2); 1-12; doi: 10.37227/ithj-2020-01-39/. Posted with permission. </p

Menu labeling in Malaysia: who reports noticing and using it?

Menu labeling is provided to help consumers make informed choices when eating out. This study investigated the likelihood of consumers noticing and using menu labeling in restaurants as well as the difference in actual purchase behaviour between consumers who used menu labeling and those who did not. Data collection was conducted in two restaurants that voluntarily offer menu labeling. A total of 580 consumers completed a questionnaire and checklist indicating food items they purchased. Multivariable logistic regression was conducted to estimate adjusted odds ratios (AOR) and 95% confidence intervals (CIs) for consumers noticing and using menu labeling. A bivariate analysis was used to compare consumers’ actual purchase behaviour between those who reported using and not using menu labeling. Individuals with monthly incomes MYR 4,000 to MYR 4,999 were more likely to notice menu labeling than those with monthly incomes less than MYR 1,000. Whereas, individuals 30 to 39 years old, not reporting excellent health status, and not always searching for calorie labeling were significantly less likely to use menu labeling. There were no significant difference in actual purchase behavior between those who reported using and not using menu labeling

COVID-19 impact on socioeconomic in the hospitality industry

Objective - This paper provides an overview of the COVID-19 crisis and the impact of restriction orders on the hospitality industry in Malaysia. The authors review existing studies related to COVID-19 and the hospitality industry while focusing on challenges faced by the hospitality industry in Malaysia. Then, the authors summarize the socioeconomic impact of COVID-19 on the hospitality industry. Methodology/Technique - This paper examines previous COVID-19 related research published in top-tier hospitality journals during the pandemic period of December 2019 to September 2021. Research studies were categorized by topic area, hospitality industry segment, and research methods used. Additionally, the authors explored the socioeconomic impact of the COVID-19 on hospitality industry using content analysis. Findings - Most articles focused on administration/strategy, marketing, and human resources. The findings showed some potential shifts in the methods used by researchers who published during the pandemic. The findings revealed that the pandemic has negatively impacted the socioeconomic situation in many countries. Employment, public safety, finance, and physical and mental health are among the pressing issues highlighted by most researchers. Based on the findings, the authors provide insights and recommendations for further research. Novelty - This paper represents a pioneering attempt to identify a potentially unexplored area of research related to COVID-19, particularly in Malaysia. The novelty of this paper is that the authors provide substantial discussion on the socioeconomic impact of the COVID-19 on various countries' hospitality and tourism industries