A CASE REVIEW OF 7-ELEVEN MALAYSIA HOLDINGS BERHAD
SUPERVISOR
NIRAZMILLAH BINTI SULAIMAN&TEMSON TUNICK
GROUP MEMBER 07DAT20F1017
JASLI MANTIGANG@JULIUS 07DAT20F1020
EMANUEL JOHN 07DAT20F1034
MOHAMMAD FAZUDDIN BIN MADINE 07DAT20F1029
RYNER UNG 07DAT20F1033
EDISION LEAN MING HUI
ABSTRACT
7-Eleven is a globally recognized franchise brought to Malaysia by 7-Eleven Malaysia
Holdings Berhad. This study examines how 7-Eleven can sustain itself as one of the
convenience store operators in Malaysia while facing increases in the number of other
operators and the COVID-19 pandemic. The study is performed by analyzing the financial
performance of 7-Eleven's for five consecutive years from 2017 to 2021. The Findings of the
study reveal that the financial performance of 7-Eleven Malaysia Holdings Berhad is stable
for the period under review even though there is a slight decrease in profit for the year when
the Movement Control Order (MCO) was enforced.
Keywords: 7-Eleven, Franchise, Financial Performance
50
ACCUSATION OF FORCED LABOUR ISSUE: TOP GLOVE CORPORATION BERHAD
SUPERVISOR
NIRAZMILLAH BINTI SULAIMAN & TEMSON TUNICK
GROUP MEMBER 07DAT20F1004
NUR ARYANNA BINTI UNUS 07DTA20F1009
UMMU AIMAN BINTI ABBAS 07DTA20F1013
SAKILA BINTI ANCHI 07DTA20F1025
NUR SHUHADAH ZAFIQAH BINTI HAMZAH
ABSTRACT
Top Glove Corporation Berhad has shown better performance in the production of rubber
gloves especially during the Covid-19 pandemic. However, in July 2020, the company faced
huge reputational fallout for allegations regarding migrant workers’ exploitation. In addition,
the company was also banned by U.S Customs and Border Protection due to the company’s
excessive overtime as well as non-conducive working and living conditions. Thus, this study
aims to review the factors that lead to the accusation of forced labour, the impact of forced
labour on financial performance and the strategies taken by Top Glove in managing the
forced labour allegations. The study used systematic articles review and annual report
analysis. As a result, this study found that the company had adopted various strategies to
overcome forced labour allegations. Meanwhile, a review of the company’s financial
performance shows a significant increase in profit for years 2020 and 2021.
Keywords: Top Glove, Covid-19, Forced Labour
51
RESEARCH: THE RELATIONSHIP BETWEEN CONSUMER SATISFACTION WITH
PRICE, PRODUCT QUALITY AND PHYSICAL ENVIRONMENT: A CASE STUDY OF
DESA IN THE FOOD INDUSTRY.
SUPERVISOR
ENCIK NADZRIN AZLI BIN NOR AZMIL
GROUP MEMBER
NURUL ZYUHADA BINTI DARWIS 07DPR20F2026
SYAZLIANA BINTI MUIS 07DPR20F2031
JOAN EVERLEY EDWIN 07DPR20F2051
ABSTRACT
This study was conducted to identify The Relationship Between Consumer Satisfaction
With Price, Product Quality And Physical Environment: A Case Study Of DESA In The
Food Industry. DESA one of the local product brands in Sabah where majority of people in
Sabah use it. DESA has 2 types of large businesses, which is DESA Dairy Farm and DESA
Fresh Mart. DESA offer many products such as fresh milk, meat, yogurt, gelato and so on.
This descriptive quantitative study involves 110 respondents among Sabahans who have
ever bought DESA products. The determination of the sample is “non-probability” and uses
judgemental sampling techniques and data is collected by distributing questionnaires online,
respondents will click on the provided link. Once finished, the respondents click on the
submit button. Data was analysed using SPSS (Statistical Package for the Social Science)
version 27 using mean, correlation, and reliability analysis. The results of the study found
that there is a positive relationship between price, product quality, physical environment, and
consumer satisfaction with DESA products.
Keywords: DESA, Customer Satisfaction, Price, Product Quality and Physical
Environment.
52
STUDENT SATISFACTION LEVEL TOWARDS COOPERATIVE POLITEKNIK KOTA
KINABALU
SUPERVISOR
DARVINA BINTI OMAR
GROUP MEMBER
MUHAMMAD ASLAN BIN ALI 07DPR20F2052
KAMARUDDIN BIN RAHMAT 07DPR20F2056
I KEEN LEE JEN HAW 07DPR20F2072
ARIES BIN MUSLIMIN 07DPR20F2076
ABSTRACT
Co-operatives, as an organization that plays a role in enhancing economic interests and
safeguarding the welfare of cooperative members need to ensure that the quality of products
and services offered by the cooperative is at its best. Therefore, customer satisfaction
feedback should be implemented to obtain input on customer satisfaction with the products
and services provided by the cooperative. Therefore, this study examined student
satisfaction with cooperative Politeknik Kota Kinabalu. There are two objectives in this study
which are (1) to determine the level of student satisfaction towards cooperative Politeknik
Kota Kinabalu and (2) to identify the factors that affect students' satisfaction towards
cooperative Politeknik Kota Kinabalu. The respondents were students of Politeknik Kota
Kinabalu from 5 academic departments in Politeknik Kota Kinabalu. The respondents were
selected by simple random sampling of 348 respondents. Data analysis is using IBM
Statistical Package for Social Science (SPSS) version 26. The level of satisfaction factors in
the studies quality, price, and service, which were descriptively analyzed. Meanwhile, a
regression analysis was carried out to determine what factors affect students' satisfaction
with cooperative Politeknik Kota Kinabalu. The findings found that students' satisfaction with
price, service and environment factors was moderate while quality factors were at a high
level. All the factors were factors that influenced students' satisfaction with the products and
services offered by the cooperative Politeknik Kota Kinabalu.
Keywords: Cooperatives, Customer Satisfaction, Students of Politeknik Kota Kinabalu
53
FACTORS THAT AFFECT THE WILLINGNESS OF POLYTECHNIC KOTA KINABALU,
DEPARTMENT OF COMMERCE STUDENTS TO USE CASHLESS TRANSACTIONS
SUPERVISOR
SHARIFAH YUHAYU BINTI SYED HAMID
GROUP MEMBER
NURSYAMILAH BINTI BAHRIN 07DPR20F2045
MASLIN ANGUIN 07DPR20F2041
NURUL NABILA ABDULLAH 07DPR20F2049
NURUL AZWA ATHIRAH BINTI MOKTI 07DPR20F2029
ABSTRACT
This study aims to identify the factors that influence the willingness of Polytechnic Kota
Kinabalu, Department of Commerce students to use cashless transactions. This descriptive
quantitative study involved a total of 285 respondents among students of the Department of
Commerce, Kota Kinabalu Polytechnic, Sabah. The determination of the sample is "Non-
Probability" by using a simple sampling technique and data is collected by distributing
questionnaires through a Google Form link. Data were analyzed using the Statistical
Package for the Social Sciences (SPSS) version 25 by using the Mean test. The results of
the study found that the level of student acceptance of cashless transactions is moderately
high. The issue of ease of use and the risk of using cashless transactions are also taken into
account by students when they want to use this cashless transaction. However, students are
willing to accept this cashless transaction concept if it is implemented at Polytechnic Kota
Kinabalu. The results of this study will facilitate other researchers to conduct future studies.
54
E-LOYALTY CARD
SUPERVISOR
FARHANA BINTI SABIDIN
GROUP MEMBER 07DLS20F1005
ANNA MAGDELINA MOJULING 07DLS20F1001
ARTHIRA BINTI HAKAMAD 07DLS20F1020
NORFAZLINAH BINTI ABDUL LASIM
ABSTRACT
"E-Loyalty Card" is a customer service system developed by using two main platforms,
Google Form and Microsoft Excel. The idea of creating this system came about after a study
was carried out at TFL and found some of the problems faced by customers who used
Loyalty Card before. This E-Loyalty Card is designed to make it easier for customers and
TFL to manage the loyalty services implemented more systematically. The production of E-
Loyalty Card is beneficial from digital installation using a free platform, contributing to a
reduction in paper consumption (environmentally friendly). Through a face-to-face
questionnaire using customer feedback cards, a total of 27 respondents filled out this
questionnaire. Based on a survey conducted, 100% agreed that this E-Loyalty Card is
suitable to be used at TFL. In addition, 100% agreed that the E-Loyalty Card is convenient
for users and TFL. Next, 100% of respondents agreed that this system is capable of
providing satisfaction to customers. Meanwhile, 98.5% said this E-Loyalty Card could be
improved in the future. It is hoped that the E-Loyalty Card system will help to improve the
good relationship between TFL and its customers.
Keywords: E-Loyalty Card, Loyalty Program, TFL.
55
3 CARES
SUPERVISOR
AHMAD TAMIMI BIN MD SOM
CHERRYCIA YOAG
GROUP MEMBER
NUR FATIHAH BINTI SURASI 07DPR20F1002
SALINA BINTI IBRAHIM 07DPR20F1018
NUR FARAHANI BINTI SALIMAN 07DPR20F1022
ABSTRACT
3care product is a personal safety and protection innovation product that is very useful to
use. It combines three distinct functions into a single product. Among the functions included
are pepper spray, a window breaker, and a personal alarm, which make it easier for users to
use, particularly in crisis situations. With the 3Care product, it is one of the alternatives to
reduce the risk of crimes, particularly among women, who are frequently the victims. The
3Care product is very compact, making it easy for users to carry it everywhere. The product
also offers an alternative to lower the risk of harassment and crime rates across the country.
Through questionnaires distributed using the google form platform, 100% of respondents
agreed that this product is able to protect an individual in times of emergency. A total of 97%
of respondents also agreed that this product helps to reduce injuries during emergency
situations. As a result, it can be concluded that this product is beneficial in helping the
community, particularly women who need this product to protect themselves, while also
helping to reduce a person's injuries in crisis situations such as kidnapping, snatching,
robbery, and more.
Keywords: Safety, Women
56
COCOBAG
SUPERVISOR
DOREEN SUALIN
AHMAD TAMIMI BIN MD SOM
GROUP MEMBER
WARFY IMAN FAROUK 07DPR20F1025
VANESSA YALING 07DPR20F1016
DELVIE ELSIE JOHN 07DPR20F1029
ABSTRACT
"Cocobag" is a unique product that transforms coconut husk into a handbag. One of the
issues that existed prior to the conception of this concept is that the society are unaware of
the necessity of employing Coconut Coir, which can substitute textiles and leather that are
commonly used in the fashion industry. The use of such raw materials might harm our
environment and is also quite expensive for handbag producers. Among the features of this
"Cocobag" product are an innovative design, Eco-friendliness, a low price, and elements of
Sabah ethnicity and culture. In terms of demographics, we are seeking female clients
between the ages of 30 until 70 and customers who in the lowest to middle classes are also
targeted. In terms of psychographics, we are looking for customers that enjoy collecting
fashion items such as shoes, bags, outfits, and other accessories. Additionally, we sought
for customers who value the environment and enjoy distinctive items. Finally, in terms of
geographic segmentation, our target clients are Sabah natives living in urban regions, as
well as customers from other countries. Some of the marketing programme strategies we
use include advertising, sales promotion, and direct marketing.
Keywords: Cocobag, Coconut Coir, Eco-friendly
57
PROJECT WEBSITE OF E-BOX EXPRESS
SUPERVISOR
MUHAMMAD HAZIQ BIN ISMAIL
GROUP MEMBER 07DLS20F1004
SITI SHAHIRAH BINTI AFFENDY 07DLS20F1024
NUR SYAZWANIE BINTI WASLI 07DLS20F1037
NUR FADHILAH ASHYIKIN BINTI JARAIL
ABSTRACT
E-Box Express is a website created specifically for all Box Express branches where it assist
in making it easier for users to use Box Express through online method to send their parcels.
This project aims to smoothen the parcel deliveries between users and Box Express. The
project will solve some existing problems such as the difficulty of users to track the
coordinates of packages which will make it easier for customers to track the coordinate of
their parcels. The second difficulty is, users spend a very long time to queue for their turn to
dispatch their parcels for their turn to send their parcels. Therefore, E-Box Express enables
users to send their parcels through online without queuing up. The third difficulty user will
suffer damage loss should anything happened to their parcel; lost or badly damaged. Due to
all of these difficulties, a methodical study was conducted in this project to plan the process
of making the E-Box Express website. It is hoped that with the existence of this E-Box
Express website will help smoothen the delivery process of all Box Express branches.
Keywords: Website, Tracking Number, Logistic Service
58
MOBILITY CHAIR
SUPERVISOR
PUAN RAZINA BINTI SIKUL
GROUP MEMBER 07DLS20F1026
NORASHIMA BINTI NORDIN 07DLS20F1030
NURUL AFIFAH NADHIRAH BINTI MOHD LAJID 07DLS20F1011
SERLINA WONA RUING GERGORIUS
ABSTRACT
Ergonomic is an important factor to consider when designing a product or object for human
use. A chair is one of the items that people often use to do work, relax and study. The
human factor or ergonomic factor in design is important because people using chairs and
sitting posture will damage the posture and bring negative effects in terms of anatomy
whether it is during study, eating, transportation, or at work especially when sitting for a long
time. The suitability of each chair is evaluated depending on the condition or situation
required by the user. According to research, human products that can be adjusted
depending on the situation are products that are considered ergonomic terms. The purpose
of this project is to achieve the learning goal of creating a chair frame with an adjustable
latch table. The goal is primarily for left-handed users at a low cost in terms of human
factors.
Keywords: Ergonomic, Chair, Sit, Left-handed Low cost
59
JABATAN PELANCONGAN DAN
HOSPITALITI
60
THE EFFECT OF PERCEIVED USEFULNESS AND PERCEIVED EASE OF USE ON
STUDENTS’ INTENTIONS TO USE E-LEARNING PLATFORM: A CASE STUDY ON
KOTA KINABALU POLYTECHNIC STUDENTS
SUPERVISOR
NINA SHENNA KOSUMIN
GROUP MEMBER
AMMERIANNA NADZIRAH BINTI AMRIN 07DHM20F0205
NATALIE LANG HAI WEN 07DHM20F2011
ABSTRACT
Online learning is an approach used by various educational organisations to make it easier
for students to attend classes without having to meet face-to-face. To facilitate the online
learning process, e-learning platforms are widely used. Learning using technology has
become a popular approach in higher education institutions due to the continuous growth of
the internet and technological innovation. However, some students may find it difficult to use
e-learning platforms and having little access to technology may make students less likely to
embrace this innovation. Therefore, this study was conducted to examine the acceptance of
educational technology innovations, especially e-learning platforms, among students and
identify the relationship between perceived ease of use, perceived usefulness, and students'
intention to use the eLearning platform. This study uses quantitative methods for data
collection. Data was collected by utilising Google Forms to distribute questionnaires to Kota
Kinabalu Polytechnic students. At least 107 respondents were required in this study, and a
total of 145 final respondents have participated in the final study. Research data was
analysed using SPSS (Statistical Package for the Social Sciences) version 26. The findings
of the study show that the factors perceived usefulness (mean = 5.48), ease of use (mean =
5.71), and intention to use (mean = 5.29) are rather good. The hypothesis test reveals that
students' intentions to use the e-learning platform are significantly influenced by its
perceived usefulness and ease of use. Overall, the respondents' acceptance of the use of e-
learning platforms in helping the learning and teaching process is quite good. Based on the
study's findings, it is possible to draw the conclusion that e-learning platforms will be more
readily accepted by students if they are simple to use, more diverse, and capable of
enhancing student learning outcomes.
Keywords: E-Learning, Perceived Usefulness, Perceived Ease of Use, Intention to Use
61
CASE STUDY ON CULTURAL AND NON-CULTURAL FACTORS IN AFFECTING
RETURN VISIT DOMESTIC TOURISTS AT KOKOL HAVEN RESORT
SUPERVISOR
MOHD DANIL BIN JAMZY
GROUP MEMBER
NUR EZZA OLVERE 07DHM20F2003
SHAREN SO YONGFANG 07DHM20F2015
ABSTRACT
Determining factors that affect repeat tourist visits are important to study in an effort to
develop a tourist destination. Repeat visit means the tendency of tourists to make repeated
visitsto the same tourist destination. The concept of repeat visits can be examined from the
aspect of past experience which consists of three elements namely familiarity, expertise and
purchaseor use in the past. Repeat visits by tourists to a destination can be divided into two
factors, namely internal factors and external factors. Internal factors consist of four factors
namely psychological, physical, relational response and exploration/survey. While external
factors aredivided into tangible and intangible factors. Various stakeholders such as travel
agencies, the government and the private sector need to work together in an integrated
manner and be sensitive to the determining factors that influence repeat visits by tourists to
a tourist destination. In terms of policy implications, measures and improvement efforts
should be implemented from time to time in order to increase the number of repeat arrivals
of domestic tourists to this country.
Keywords: internal factors, external factors, determining factors, repeat visits,
tourists, pastexperience
62
FACTORS AFFECTING THE TENDENCY TO CARRY OUT INNOVATION: CASE
STUDIES AMONG DHM 4 AND DHR 5 STUDENTS, DEPARTMENT OF TOURISM AND
HOSPITALITY
SUPERVISOR
MELIN JOPIN
GROUP MEMBER
MOHD ALNIZAM BIN AMIR KADIR 07DHM20F2001
AWANGKU MOHD NAJIB BIN NAJIB 07DHM20F2001
ABSTRACT
The tendency to innovate among students plays an important role in producing quality and
innovative graduates. However, it is not easy and influenced by various factors. Thus, this
study was conducted to find out the students' level of creativity and identify the factors that
influence the tendency to carry out innovation among students. This descriptive quantitative
study involved 41 students from the Department of Tourism and Hospitality. Data was
collected by distributing questionnaires through the Google form method as a research
instrument. Data were analyzed using the Statistical Packages for Social Sciences (SPSS)
version 23 software. The results showed that the student's creativity level was at a very high
level with a mean value of 4.46. The findings of the study also showed that the majority of
students agree that all the factors studied encouraged the students’ creativity and found that
thinking style and external motivation were the two dominant factors that influenced the
innovation with the same mean value of 4.58. Meanwhile, personality has the lowest factor
with a mean value of 4.34. Through this study, it is hoped to help lecturers to implement the
teaching and learning process by making strategic plans and also determine the thinking
approach that suits the students' thinking patterns as well as giving students the opportunity
to highlight and emphasize creativity. The findings of this study are also expected to help
improve students' performance to be more creative and innovative, especially students
studying at higher learning institutes.
Keywords: Innovation, creativity, tendencies, influencing factors
63
CASE STUDY OF EXPENDITURE MANAGEMENT PATTERNS AMONG KOTA
KINABALU POLYTECHNIC STUDENTS
SUPERVISOR
FREDOLINE BIN GALAMBUN
GROUP MEMEBER
NURAIN BINTI PAWALI 07DHM20F2021
NURUL AMISAH BINTI JASNI 07DHM20F2023
ABSTRACT
This study aims to examine spending patterns among Kota Kinabalu Polytechnic students. A
total of 448 respondents were selected randomly from Kota Kinabalu polytechnic students
using quantitative methods by distributing questionnaires to students. Data from the
questionnaire were analysed using SPSS software. This study presents two objectives to be
achieved, namely Identifying the financial resources of students at Kota Kinabalu
Polytechnic and Identifying the expenditure patterns of Kota Kinabalu Polytechnic students
to meet the needs and wants of students. Findings have found that Kota Kinabalu
Polytechnic students are encouraged to buy the desired items and that the family still bares
overall the student’s financial resources. After all, it is important to make a national education
policy to hold a financial management program in educational learning. This can improve the
effectiveness of financial management and student spending patterns in a more positive
direction.
Keywords: Spending patern, student Polythecnic Kota Kinabalu
64
THE AWARENESS OF THE KAMPUNG MASAK, KENINGAU COMMUNITY
REGARDING THE CROCKER RANGE PARK AS ONE OF THE DARK TOURISM
DESTINATIONS
SUPERVISOR
AHMAD KASSIM BIN YASIN
GROUP MEMBER 07DHR20F1011
JESSELYN CHONG YEE SAN 07DHR20F1006
KHAIRUNNABILAH BINTI KHAIRUDDIN
ABSTRACT
This study was conducted to achieve the objective of identifying the knowledge of the
people of Kampung Masak on the concept of dark tourism, examining the truth of the
events that took place in the Crocker Range Park and identifying the potential of the
Crocker Range Park as one of the dark tourism destinations. The researcher used the
research methodology, which is through questionnaires and interviews. The data of this
study were analyzed qualitatively through the views and recommendations regarding this
study. A total of 31 respondents from the Kampung Masak community were given a
questionnaire and interviewed about their knowledge of the concept of dark tourism as
well as their opinions regarding the potential of Crocker Range Park as one of the dark
tourism destinations. The interview session with the head of the Inobong sub-station in the
Crocker Range Park was to confirm the truth of the events in the Crocker Range. This
study found that many of the people in Kampung Masak do not know the concept of dark
tourism in general. In addition, the Crocker Range Park has greatpotential to be one of the
dark tourism destinations and the truth of the events that happened in Crocker Range Park
is indeed true and exists.
65
TOURIST AWARENESS OF ECOTOURISM LOCATION: TEGUDON TOURISM
VILLAGE IN KOTA BELUD DISTRICT
SUPERVISOR
ANIPAH BINTI SAMARI
GROUP MEMBER
EVEVIA ANAK JERRY 07DHR20F1004
ROSMITHA A/P ELANGO 07DHR20F1002
ABSTRACT
Tegudon Tourism Village is one of the ecotourism locations located in the Kota Belud
district. Ecotourism is one of the most increasing tourism today. It had introduced not only
in the country but also in Malaysia. This study aims to increase the level of awareness of
local residents in the Kota Belud district towards the ecotourism location of Tegudon
Tourism Village. A set of questionnaires was constructed that answered the questions to
the objectives of the study and it was given to the Kota Belud district residents. A total of
217 respondents consisting of residents in the Kota Belud have answered the
questionnaire. Through a survey that has been conducted, as many as 79.7% of
respondents agreed that residents do not know the ecotourism location of Tegudon
Tourism Village due to several factors. Next, as many as 67.3% of respondents did not
visit Tegudon Tourism Village because they didn’t aware of the existence of the location. It
is hoped that this study can be one of the advertisements that can introduce the
ecotourism location of Tegudon Tourism Village to tourists.
Keyword: Ecotourism
66
INSTANT AUTHENTIC IKAN AMPAP SABAH
SUPERVISOR
ADWINA BINTI VALI @ GALUS
GROUP MEMBER
RACHEL PAULUS 07DHR20F1003
RINTITICA NEUMIN 07DHR20F1015
ABSTRACT
"Ikan Ampap" is one of the popular local foods in Sabah. "Ampap" is a method of cooking
that involves simmering the food at a medium temperature for an extended period until the
boiled water is quite dry. The wealth of fish resources found in Sabah and the demand for
this product sparked the production of this idea. Furthermore, the public's demand for ready-
to-eat food is increasing, providing ample opportunities for small and medium-sized industrial
entrepreneurs. The researchers found that the retort technology packaging method is
suitable for marketing this product. This packaging gives a long shelf life without using
preservatives, even in a user-friendly pack that is light, not easy to break, not affected by
extreme temperature changes, and easy to carry. This product simplifies preparation and
saves users' time. Researchers have conducted product production experiments at the JPH
workshop and distributed user acceptance surveys with product samples around the
Polytechnic Commercial Center. Through the questionnaires that were distributed in Google
Forms, a total of 65 respondents answered the questionnaire. The questionnaires were
analyzed using Microsoft Excel, and the level of acceptance was high, with 26.2% of
respondents agreeing, while 73.8% strongly agreed that this product could be
commercialized. Based on the users' feedback, improvements can be made in terms of
variations in the level of spiciness of the product. In conclusion, this product can promote
Sabah's local food, especially ikan ampap, and is very suitable for commercialization in the
market.
Keywords: Ikan ampap, ready-to-eat food, Sabah local food, retort technology
67
MY E-JOURNAL
SUPERVISOR
MADAM NAISAH BINTI UJIN
GROUP MEMBER 07DHM20F2018
EBIGAIL LOLA DAIMEL 07DHM20F2026
NUR SYAFIQAH NADIRA BINTI TINUS
ABSTRACT
Smartphones are one examples of how technology has merged with human needs.
Therefore, due to the attitude of a few students who are lazy to read the instructions given in
the books that have been prepared, there are a few students who do not understand the
correct need to write a reflective journal, and those students do not acquire good marks for
the reflective journal writing section. So, this problem needs immediate attention. Therefore,
an innovation has been made, which is My E-Journal. The students who will use our product
are students of the Hotel Management Diploma semesters 5 and 6 who are currently
undergoing work-based learning (WBL). This project aims to develop a system that can
provide a systematic and user-friendly way of writing a reflective journal, as well as various
ways for students to write a reflective journal. This study involves 5th and 6th-semester
students undergoing WBL this semester and 4th-semester students who are about to
undergo WBL. All of these are set up to solve problems that arise, such as a system that has
not been created specifically for students undergoing WBL Kota Kinabalu Polytechnic, where
students have to write their daily reports manually. The findings of the study found that a
total of 43 people, or 73%, strongly agreed that this system is suitable for students
undergoing WBL. This innovation summaries the fact that My E-Journal plays an important
role in WBL students' reflective journal writing.
Keywords: System, reflective journal, work-based learning
68
INOVATION OF VEGETABLES BASED ORGANIC NOODLES PRODUCTION
SUPERVISOR
ENCIK FREDOLINE GALAMBUN
GROUP MEMBER
ELVIN MITIN 07DHM20F2009
ALFON DE ROY JERRY 07DHM20F2017
ABSTRACT
The organic noodle innovation project aims to produce a noodle product that uses a
vegetable source as the main ingredient; two main objectives in producing organic noodles
are to obtain the response to the product that has been implemented and the commercial
potential of the product. The main ingredient in organic noodles is eggplant and essential
elements such as flour. To obtain the acceptance response of this product, 45 respondents
were given product samples to get views and acceptance of organic noodles. The findings
from the respondents showed that 96% agreed that the product was commercialised, and
93% agreed with this product. In conclusion, these organic noodles are suitable for all
groups, and the characteristics of ingredients that do not use artificial dyes, preservatives, or
additional seasonings give the advantage of organic noodle products that can be
commercialised.
Keywords: Innovation of vegetables based organic noodles production.
69
DIGITAL RESTAURANT’S SERVICE SEQUENCE GUIDE
SUPERVISOR
EVELYN HIUBOY
GROUP MEMBER 07DHM20F2028
JERICHO SEBASTIAN JUSTIN 07DHM20F2029
UMAIR BIN ZAINUDIN
ABSTRACT
The hospitality industry is concerned with providing the best possible service to customers.
The best service also comes from service guides that are provided by various parties and
come in various forms. Digital Restaurant's Service Sequence Guide is a guide in the form of
a smartphone application. This user-friendly application serves as a guide to the sequence
of service in restaurants. The lack of a service sequence guide in an attractive and
interactive digital format sparked the concept of this project. In addition, it was found that
during Restaurant Operations practical sessions, students often ignore the sequence of
service, which results in customer satisfaction not reaching the best level. The preliminary
review shows that 98.1% of students need a digital service sequence guide. Therefore, the
main objective of this project is to develop a mobile application for service sequence in
restaurant operations. This application was developed using the MobinCube website.
Students can access the developed application using the QR code and URL address
provided. The developed application was distributed to students taking the Restaurant
Operations course and used during their practice. Analysis of the acceptance survey
distributed through Google Form showed that users agreed with the look and design of the
app by 69%, ease of use by 62.8%, ease of installation by 65.1%, and quality of the app by
61.9%. In conclusion, it is hoped that this digital reference will make it easier for future
students to undergo the practice of Restaurant Operations.
Keywords: hospitality industry, service, service sequence
70
PELAN ATUR DEWAN RAFFELESIA, DEWAN KULIAH UTAMA DAN MEJA MAKAN
71
72