1 16TH SCHA RESEARCH COLLUQUIM 2023 ABSTRACT BOOK ORGANIZED BY SCHOOL OF HOSPITALITY & CREATIVE ARTS 23,29 MAY 2023 | PAT MANAGEMENT & SCIENCE UNIVERSITY (MSU)
2 16TH SHCA COLLOQUIUM RESEARCH 2023 DEAN SPEECH BISMILLAHIRRAHMANIRRAHIM. ASSALAMUALAIKUM WARAHMATULLAHI WABARAKATUH AND A GREAT AFTERNOON TO THE SHCA MANAGEMENT TEAM, LECTURERS AND MY DEAR STUDENTS. TODAY, I FEEL VERY PRIVILEGED AND HONOURED TO STAND HERE IN FRONT OF ALL OF YOU AND ACKNOWLEDGE THE ACHIEVEMENTS OF OUR BRILLIANT STUDENTS. 16TH SHCA COLLOQUIUM RESEARCH 2023, “TRANSFORMING INNOVATION TO BE A BETTER FUTURE.” IS HELD TO RECOGNISE THE YOUNG TALENTS WHO HAVE MADE AN IMMENSE CONTRIBUTION TO OUR SCHOOL OF HOSPITALITY AND CREATIVE ARTS. THE MAIN OBJECTIVE OF THE 16TH SHCA COLLOQUIUM RESEARCH 2023 TO FULFIL TASK REQUIREMENTS FOR THE SUBJECT MICE (HEM20903) TO GAIN MORE INFORMATION AND KNOWLEDGE ABOUT THE EVENT AND TOURISM INDUSTRY TO GAIN MORE KNOWLEDGE THROUGHOUT THE RESEARCH TO PRESENT THE RESEARCH THAT EACH PARTICIPANT HAS DONE THIS WHOLE SEMESTER TO IMPROVE THE ORIENTATION SKILLS AMONG THE PARTICIPANTS TO GAIN MORE EXPERIENCE IN TERMS OF ORGANIZING AN EVENT I WANT TO CONVEY MY GRATITUDE TO THE ORGANIZING COMMITTEE (DIPLOMA IN EVENT MANAGEMENT HEM10402 – CONVENTION, MEETING AND EXHIBITIONS) AND (BACHELOR IN EVENT MANAGEMENT HEM***** - MICE MANAGEMENT), WHOSE RELENTLESS EFFORT HAS MADE THIS KIND OF EDUCATIONAL EVENT A REALITY.
3 INTRODUCTION WE, THE STUDENTS FROM HOSPITALITY AND CREATIVE ARTS, HAVE CHOSEN TO COME UP WITH AN IDEA TO HOLD AN ACADEMIC PROJECT EVENT THAT IS OFTEN KNOWN AS SHCA 16TH RESEARCH COLLOQUIUM 2023 IN ADDITION TO THE SUBJECT EVENT PRACTICES (HEM10402P). THE TARGET AUDIENCE WILL BE NONE OTHER THAN STUDENTS FROM MANAGEMENT AND SCIENCE UNIVERSITY ITSELF, AS AGREED UPON WITH THE TOP COMMITTEE AND LECTURER. ON MAY 23RD 2023, THIS COLLOQUIUM IS EXPECTED TO TAKE PLACE. THE EVENT WILL HAVE AN EXPECTED OF 200 ATTENDEES AND TAKE PLACE AT CHANCELLOR HALL AT MANAGEMENT AND SCIENCE UNIVERSITY. THE MAIN GOAL OF THIS COLLOQUIUM IS TO EXPOSE ALL RESEARCH STUDENTS, PARTICULARLY THOSE FROM MANAGEMENT RESEARCH IN SERVICE INDUSTRY AND RESEARCH METHOD IN SERVICE INDUSTRY TO THE OPPORTUNITY TO PRESENT THEIR IDEAS AS THEIR FINAL PROJECT. THE “16TH RESEARCH COLLOQUIUM 2023” WILL BE THE NAME OF THE EVENT THAT WE, THE STUDENTS ENROLLED IN EVENT PRACTICES (HEM10402P), WILL ARRANGE.
4 OBJECTIVE TO FULFIL TASK REQUIREMENT FOR THE SUBJECT. TO GAIN MORE INFORMATION AND KNOWLEDGE ABOUT EVENT AND TOURISM INDUSTRY. TO GAIN MORE KNOWLEDGE THROUGHOUT RESEARCH. TO PRESENT THE RESEARCH THAT EACH PARTICIPANT HAS DONE THIS WHOLE SEMESTER. TO IMPROVE THE PRESENTATION SKILLS AMONG THE PARTICIPANTS. TO GAIN MORE EXPERIENCE IN TERMS OF ORGANISING AN EVENT.
5 ORGANIZING COMMITTEE SCHA 16TH RESEARCH COLLOQUIUM 2023 EXECUTIVE COMMITTEE PATRON: PROF. TAN SRI DATO’ WIRA DR. MOHD SHUKRI AB YAJID DEAN: MR. AZIZUL BIN JAMALUDIN PROGRAM ADVISOR: MR. MUHAMMAD FITRI BIN SUHAIMI TOP COMMITTEE PROJECT MANAGER: NUR SHAQIRAH BINTI MEHIEDDIN VICE PROJECT MANAGER: MUHAMMAD SALIHIN BIN MOHD NOOR AZMI SECRETARY: NOOR BATRISYA BALQIS BINTI MOHAMMAD ZURAIDI TREASURER: YARMI HAWAE ANAK BUAH : FATIN MAISARAH BINTI JAMIL COMMITTEE DEPARTMENT REGISTRATION: ISRAA MOHAMED USMAN SHAMMENEE A/P MANIAN MANESHA A/P NAGESWARA RAO MUHAMMAD RAFIQ BIN ABDUL NAZIR NUR HANNAH AJLA BINTI MUHAMMAD NASARRUDIN PRIZE & GIFT: ARISSA RUTHLENE BINTI ZAWARI SARVINEWARY A/P ARUNASALAM MUHAMMAD SAIFUL AZAMI BIN MAHSURI RUBHINI A/P KALAIASARAN AHMAD AHRIF BIN ABD AZIZ
6 FNB: MOHD FAHMI BIN ARIS MOHAMMAD SHAHRUL AMEER BIN YAHYA MUHAMMAD QAYYUMNABIL BIN MOHLIS AMIRUL AKMAL BIN AZHAR MUHAMMAD FARIQ ADAM SANGARI DEVI A/P ABD AZIZ PRODUCTION & MARKETING: NUR DARLILA BINTI MAHMUD NORUL AIN BINTI ABDUL KADIR NURFAZILATUL FATIHAH BINTI MASTOR MUHAMMAD ASYRAF BIN ABD RAZAK RAVINESH POOBALAN ENTERTAINMENT: MUHAMMAD HISYAM BIN ABD RAZAK MUHAMMAD AKMAL RIEZA BIN MADZLAN MUHAMMAD HAKIMMI BIN MUHAMMAD SANUSI LOGISTICS: MOHAMMAD REDZA IHSAN BIN ANUAR CHOLID BIN BARI MUHAMMAD AFRIZAL BIN JUHAR PAVITHRA A/P RAJOO NURIN ADLINA FATEHAH ANUSH MUHD NU’MAN BIN RAHMAN
7 PROTOCOL: TIHANA ATHILIAH BINTI ROSLI TIHANI AQILAH BINTI ROSLI MARISSA ADRIANA BINTI SAIFULNIZAM TENGKU SHERIENA IZYANTIE SHAH DZULKARNAIN BIN ABD GHAFAR AZMI ADLAN DANIAL BIN ARIEF ASYRAF DECORATION: SYAHIRA BINTI MOHD ABDUL NASIR NURMALISA SYAHIRA BINTI MOHD HAFIDZ NURLIYANA BINTI HAIRIL IZWAN MUHAMMAD AMIR ASYRAF BIN MOHAMED YUSOFF KHAN MOHAMMAD EIMAN BIN MOHD ASRI
8 ORGANIZED BY : SCHOOL OF HOSPITALITALITY & CREATIVE ARTS
9 PROGRAM TENTAVIE SCHA 16TH RESEARCH COLLOQUIUM 2023 DATE: 23RD MAY 2023 VENUE: PAT TIME ACTIVITY REMARKS 08.00AM-09.00AM REGISTRATION OF STUDENT ARRIVAL OF ALL PRESENTERS 9.00AM-9.30AM ARRIVAL OF DEAN, HODS, PMS 9.30AM-9.45AM NEGARAKU AND MSU SONG (UNIVERSITI PILIHAN) 9.45AM-10.00AM OPENING SPEECH BY MR AZIZUL JAMALUDIN 10.00AM-11.00AM IMACC CONFERENCE KEYNOTE SPEAKER BY PROF DAVID HIND, PRESIDENT OF APIEM PAT *MAKE SURE ALL STUDENTS HAVE ARRIVED 11.00AM-1.00PM SHCA 16TH RESEARCH COLLOQUIUM SESSION 1 IMACC CONFERENCE: SESSION 1 POSTER PRESENTATION 1.00PM-2.30PM BREAK 2.30PM-4.30PM SHCA 16TH RESEARCH COLLOQUIUM SESSION 2 IMACC CONFERENCE: SESSION 2 POSTER PRESENTATION 6.00PM-6.30PM AWARDS CEREMONY BEST BY SUBJECT BEST PRESENTATION BEST POSTER *PROPOSED FOR 3 WINNERS FOR EACH CATEGORY 6.30PM-6.45PM TOKEN OF APPRECIATION PHOTO SESSION QR GEMS END OF SESSION
10 RESEARCH METHOD FOR SERVICE INDUSTRY(HRS20803) BACHELOR HOSPITALITY MANAGEMENT NO RESEARCH TITLE PRESENTERS 1 THE EFFECT OF PULL FACTORS OF MALAYSIA’S LOCAL CULTURE ON YOUNG ADULTS’ INTENTION TO TRAVEL MUHAMMAD SYAFIQ ABDUL RAHMAN 2 USER INTENTION TOWARDS A MUSIC STREAMING SERVICE MOHAMAD SYAFIQ BIN RAMLI SYAREENA BT MOHD JOHAR 3 THE INFLUENCE OF CULTURE ON INSTAGRAM USE MUHAMMAD HAZIM BIN ZAIDI MUHAMMAD HAZIM BIN MOHAMMAD JOHARI 4 CULTURAL HERITAGE TOURISM: THE EFFECT OF NEW MEDIA ON TOURIST’S SATISFACTION AND BEHAVIORAL INTENTION AINA NADZIHA BINTI BAHARUDIN NUR SABRINA BINTI AHMAD 5 THE EFFECT OF ENGLISH PROFICIENCY ON MALAY EMPLOYEE WILLINGNESS TO ACCEPT INTERNATIONAL ASSIGNMENTS NURFARISYA BINTI MUHAMED NUR AFIQAH ZAHRA BINTI MOHD ZAINUDIN 6 GENERATION Z’S PERCEPTION TOWARDS TARIAN PIRING FIR TOURISM SUSTAINABILITY IN SELANGOR YUVENDARAA RAO A/L RAUICHANDRAN NUR SYAFIQAH DANIA BINTI MOHAMAD SHUHAIRI NUR SYAFIQAH DANIA BINTI MOHAMAD SHUHAIRI 7 INFLUENCE OF CUSTOMER BUYING BEHAVIOR OF MALAY CULTURE IN HANDICAFT PRODUCTION DEEVIYADARSHEENIE RAMESH KUMAR 8 TIKTOK AND MICROCELEBRITIES: THE IMPACT OF SHORT VIDEO APPS ON HERITAGE TOURIST DESTINATION SOFIA BINTI MOHD YUNOS SITI ZULAIKHA BINTI MAZLAN 9 CULTURE HERITAGE TOURISM: DETERMINANTS OF BEHAVIORAL INTENTION TO VISIT A HISTORICAL DESTINATION AMONG GENERATION Z ZULAIKHA NUR BINTI SHAHAMIR FARIZ NURUL HAFIZA BT MD BUHARI 10 VISITORS’ CULTURAL EXPERIENCE OF PUSAT KRAF ORANG ASLI PULAU CAREY AZIZUL RAHEEM BIN MARZUKI MUHAMMAD SHAH NEEZUAN BIN SHAHAR
11 BACHELOR EVENT MANAGEMENT NO RESEARCH TITLE PRESENTERS 1 THE IMPACTS OF CULTURAL FESTIVAL PARTICIPATIONS ON SOCIALN WELL BEING – A STUDY ON RAINFOREST MUSIC WORD FESTIVAL NUR HUMAIRA BATRISYIA BINTI AHMAD JAMIL NOR ATHIRAH DAMIA BINTI AHMAD KAMEL 2 THE MOTIVATION OF SPECIAL EVENT VISITORS INTERACTING IN CULTURAL EVENTS : A CASE STUDY OF SELANGOR INTERNATIONAL INDIGENOUS ARTS FESTIVALS NURFARISHA SYAMIN BINTI ROSLAN 3 INSTA FAMOUS INFLUENCE TOWARDS ATTENDEES PARTICIPATIONS - A STUDY OF CULTURAL FESTIVAL IN KUALA LUMPUR ARIFFAH NASUHA BT NASIR NUR YASMIN WAHIDA MOHAMAD PADZIL 4 RISK MANAGEMENT: THE STUDY OF CROWDS MANAGEMENT FOR MUSIC FESTIVALS IN MALAYSIA IRDEENA BALQIS BINTI MOHD SHAFANI CAREENA ANNE A/P SIVARAMAN 5 THE EFFECTIVENESS OF COMMUNITY ENGAGEMENT PROGRAM TOWARDS URBAN POOR COMMUNITY DEVELOPMENT : A STUDY OF MSU MYNEIGHBOURS PROGRAM HUMAIRAH BINTI MOHD FAIZAL NUR AIESHA BINTI ABDUL RASHID 6 EDUCATION TOURISM EXPERIENCE ON HOMESTAY PROGRAM : A STUDY OF MSU EDTEX HOMESTAY HAJI DORANI MUHAMMAD ERWAN ESKANDAR BIN MOHD AZMI
12 BACHELOR OUTDOOR RECREATION NO RESEARCH TITLE PRESENTERS 1 THE MOTIVATION OF LEARNING ART AND CULTURE DURING ADVENTURE ACTIVITY AMONG MSU STUDENT. NURULSYAHIRAH MURNI BINTI HILMI MUHAMMAD AQIL BIN ZAMINRA 2 SATISFACTION OF CULTURE AND HERITAGE LEARNING EXPERIENCE DURING RECREATION ACTIVITY NARESH NALEXIUS A/L NAGENDRARAO EIZAH ERIYANA BINTI SUZARE 3 EFFECT OF RECREATION ACTIVITIES TO CULTURE AND HERITAGE LEARNING EXPERIENCE MARSHALL NEO PETOL AIMAN NASUTION BIN ABAS NASUTION 4 ART THERAPY :INTERVENTION OF RECREATIONAL ACTIVITY & THERAPY AMONG FINAL YEAR STUDENT MSU. JARED DORAN SIDIN AIZUDDIN AFIF BIN ZAILANI
13 BACHELOR PATISSERIES AREAS NO RESEARCH TITLE PRESENTER 1 FOOD SAFETY AND SANITATION AWARENESS IN THE MAKING MALAY TRADITIONAL DESSERT AMONG YOUNG GENERATION THUWAIBAH BINTI HASSAN BASRI
14 BACHELOR CULINARY ARTS NO. RESEARCH TITLE PRESENTERS 1. FOOD HERITAGE ATTRIBUTES AS DETERMINANTS OF FOOD INDENTITY NUR ALYAA BINTI MOHD ZAMANI 2. ETHNIC FOOD CONSUMPTION INTENTION AT THE TOURING DESTINATION: THE CENTER OF MALAYSIA PERSPECTIVE MARDHIYYAH BINTI ZAHARI AMYLIA AFRINA BATRISYIA BINTI MOHD AZLAN 3. PREFERENCE, ATTITUDE, RECOGNITION AND KNOWLEDGE OF LOCAL FRUITS AND VEGETABLES INTAKE AMONG YOUNG MALAYSIAN RAFIQIN LIYANA BINTI RAZMIN SHEIKH ESMAIL DAMERAL BIN SHEIKH AHMAD DARABI 4. SUSTAINABLE CONSUMPTION: HOW DOES SOCIAL MEDIA AFFECT ON THE CULTURAL FOOD CHOICES? DAYANGKU ADILA BINTI AG MOHAMAD IQQAH BINTI JEFRI 5. CONSUMERS’ KNOWLEDGE, ATTITUDES AND PERCEIVED RISKS TOWARDS REPURCHASE INTENTION OF FOOD TRUCK PRODUCTS AMAL SOFIYAH BINTI AZHAR NABILAH BINTI ABDUL RAZAK 6. FOOD TOURISM VALUES AS FACTORS THAT INFLUENCE TOURISTS' ATTITUDE TOWARDS SELANGOR HERITAGE FOOD CHE KU NUR AFIQAH BINTI CHE KU HASHIM DESMOND SOH JUN MING 7. FOOD CONSUMPTION PATTERN AMONG ADULTS OF DIFFERENT ETHNICS IN MALAYSIA NUR SHAHIRA HANI BINTI MUHAR NUR AZMINAN BINTI CHE DIN 8. OWN TITLE AMIER IRSYAD BIN HAIROL KAMAL 9. THE INFLUENCE OF SELANGOR HERITAGE FOOD ON BEHAVIORAL INTENTIONS AMONG MALAYSIAN DOMESTIC TOURISTS SYAFIZA SYAHANA BINTI SOPHIE MOHAMMAD UZAIR HAQIMY BIN MUSTAFFA 10. CULTURE BITES: A REALITY OF FOOD TRUCK IN SHAH ALAM NUR SYAMIMI TASNEEM BINTI ISHAK SITI NUR ATHIRAH BINTI ABD RAUF 11. COFFEE AND BAKERY SHOP: STUDENT PERCEPTION ON THE CULTURES MUHAMMAD IRSYAD BIN NOOR ASFIHAN NUR NATASYA NABILA BINTI OTHMAN 12. REGIONAL FOOD CONSUMPTION PATTERNS AND TREND IN SHAH ALAM MUHAMMAD FIRDAUS BIN OMAR MOHAMMAD FARIZ HAZIQ BIN YUSNI 13. THE ROLE OF LOCAL FOOD IN SHAH ALAM: FOCUS ON FOOD PRODUCT AND PROMOTION MOHAMMAD AZMIRUL AIMAN BIN TARUS@DARUS DENESHKUMAR A/L SIVALINGAN 14. THE EVOLVING OF THE NEW FOOD CULTURE IN MALAYSIA: ASSESSING THE CURRENT TREND IN KLANG VALLEY ALIFF IMRAN BIN RUSLI ABDULLAH AMEEN BIN ZULFAEZI 15. FACTORS INFLUENCING TRADITIONAL FOOD CHOICES AMONG MILLENIALS GENERATION IN SHAH ALAM WAN AKMAL HAQEEM BIN WAN MOHD FADZIL FARAH HANNAN BINTI MOHD LAZIM 16. FAR-TO-TABLE: FACTORS INFLUENCING THE DEVELOPMENT OF THE CONCEPT AZLAN BIN OTHMAN ABDULLAH MUTTAQIN BIN MOHD RUSDI
15 17. COFFEE CULTURE AMONG GENERATION Z IN SHAH ALAM MUHAMMAD IQBAL BIN MOHD ADZHA 18. PENETRATION OF MODERN CONVENIENCE STORES IN MALAYSIA: THE ATTRIBUTES OF THEIR GROWTH MUHAMAD HANIS IQBAL AMIN BIN MATLIN CHRIL FARYY PETER 19. CONSUMERS’ ATTITUDE TOWARD MALAYSIA HERITAGE FOOD IZZAH QISTINA BINTI ABDUL AZIZ NURULJANNAH NASUHA BINTI ZOLKEPLI 20. PREFERENCE FOR LOCALLY GROWN OR IMPORTED FRUIT AMONG THE MILLENIAL GENERATION IN SHAH ALAM AHMAD IRSYAD BIN AZMI MOHAMMED ABDULLAH SALEH BA SALAMA BACHELOR OF SCIENCE IN APPLIED MATHEMATICS NO RESEARCH TITLE PRESENTER 1 IMPACT OF NATIONAL CULTURE ON AIRLINES OPERATIONS : THE CASE OF MALAYSIA TIRTHANA VAISHNAVI
16 VRS20103 - FASHION DESIGN MAJOR PROJECT NO. RESEARCH TITLE PRESENTERS 1. ABDULLAH IQBAL BIN ZULKAFLI 2. AMIRA DAYANA FAIZAH BINTI AZLAN 3. IAN SYAFIQ BIN MUHAMMAD AZHARI 4. LAVANYA A/P ERAJAN 5. NUR ATHIRAH ZAHRA BINTI ZAKARIA 6. NUR ILYANA BINTI ABDULLAH 7. NUR NUTAILAH BINTI ZAMRI 8. NURFARIHAH AQILAH BINTI AZHAR 9. NURUL ASYIRAH BINTI ALI 10. RONALD HENRY JUAK 11. SITI FATEMA HABEEB SHAMAN 12. SITI NUR AMALINA BINTI AHMAD 13. ZAHIRAH BINTI ZULKHAIRI
17 16TH SCHA RESEARCH COLLOQUIUM 2023 23,29 MAY 2023 | TUESDAY , MONDAY | 9.00 AM – 2.30 PM VANUE : PAT PANELLIST : DR.ALI AZAR ( SESS) DR.MOHD AQAD (SESS) NO TOPICS PRESENTER 1 CUSTOMERS PERCEPTION ON MASSAGE TREATMENT IN SPA DURING ENDEMICOF COVID-19 NUR AZIENIRA BINTI BAKAR SUPERVISOR: MADAM DALILAH BINTI MD SALLEH 2 CULINARY CAREER AND PERSONAL WELL BEING: PUSH AND PULL FACTORS AMONG YOUNG CULINARIAN SHAWN JELANI ANAK JUBILI AFIQ SYAHMI BIN ALANI WAN MUHAMMAD AFEQ AMNI BIN WAN ALI SUPERVISOR: MADAM NUR HANIFA BINTI HAJI ZAINUL 3 "FACTORS INFLUENCING CUSTOMER SATISFACTION ON IMPLEMENTATION OF GREEN PRACTICES IN FAST FOOD RESTAURANT: A CASE STUDY OF MCDONALD'S IN SETIA ALAM, SELANGOR, MALAYSIA" NUR AFRINA DARWISYAH BINTI MOHD AZALI NUR ALISYA BINTI ANUAR SUPERVISOR: Azizul bin Jamaludin 4 PURCHASE INTENTION TOWARDS MUHAMMAD AFIQ AFANDI BIN MOHD SUKORI VEERAN A/L M.MURUGAN MUHAMMADAFFIQ HAKIMI BIN MOHD AZALI SUPERVISOR: AHMAD SAYUTI BIN YAHYA 5 INVESTIGATION OF CONSUMER SATISFACTION ON GREEN PRACTICES CAFÉ IN SHAH ALAM SELANGOR NURUL HASANAH BINTI MOHD ZAWAWI RABI’ATUL ADAWIYAH BINTI FAUZAN PUTRI ESSNINI SYAHIRAH TU ADAWIYAH BINTI ADIN SUPERVISOR: NUR HANIFA BINTI HAJI ZAINUL 6 FOOD VISUAL PERCEPTION AND PURCHASE INTENTION ON CONSUMER IN SHAH ALAM EUNICE ESTHER SPLENDORA HONG VENOSHA A/P RAMANATHAN SUPERVISOR: MADAM FARA NADIA BINTI KAMARUDDIN 7 FACTORS INFLUENCING TRADITIONAL FOOD CHOICE AMONG STUDENTS OF MANAGEMENT SCIENCE UNIVERSITY IN SHAH ALAM MUHAMMAD FAREZ ZAIM BIN MOHAMMED FUZI MUHAMMAD ISA BIN ZARIN SHAHRUL ARIF BIN AZUKI SUPERVISOR: SIR MUHAMMAD SYAZWI ASNA BIN MAZLAN 8 IS HALAL CERTIFICATION NECESSARY? THE STUDY ON CLASH OF VALUES AMONG YOUNG CONSUMERS AIN NABILAH BINTI MAZDI FAIZAL NURUL IZZATI BINTI HESHAM SUPERVISOR: CHEF ABDULL RAHMAN BIN ABDULLAH
18 9 DECISION TO PURCHASE FUSION DESSERT AMONG YOUNG GENERATION IN SHAH ALAM NOOR AIN FARIZA BINTI ZAINODIN SUPERVISOR: CHEF ABDULL RAHMAN BIN ABDULLAH 10 TRAVEL INTENTION TO VISIT DARK TOURISM DESTINATION: A MOTIVATION FACTORS OF LOCAL TOURIST FROM SHAH ALAM NOOR SYAFEEQAH HUSNA BINTI SHAHIDAN RIDHUAN BIN ABDUL HASSAN WAN NURUL IZZATI BINTI CHE WAN YUSRI SUPERVISOR:ROZZANA BINTI IHSANUDDIN 11 THE EFFECT OF TOURIST FACILITIES, ATTRACTION AND PROMOTION TOWARDS TOURISTS' SATISFACTION AT WAY LALAAN WATERFALL, LAMPUNG INDONESIA GUSTIN ANGGUN JASTI SUPERVISOR: AZIZUL BIN JAMALUDIN 12 UNDERSTANDING THE ANTECEDENTS OF EWOM INTENTION TOWARDS HERITAGE TOURISM DESTINATION NUR AQILAH BATHRISYIA BINTI ABDUL HASHIM NUR AQILAH BATHRISYIA BINTI ABDUL HASHIM SUPERVISOR: MADAM NOOR AISHAH BTE ABU BAKAR 13 EMPLOYEE TURNOVER INTENTION IN HOSPITALITY INDUSTRY: THE CASE OF KLANG VALLEY MALAYSIA NUR FATNIN ZAHRA BINTI MUSTAFFA . FAREENA BINTI MUHAMAD NAIM SUPERVISOR: 14 THE INFLUENCE OF SOCIAL MEDIA REVIEWS IN CUSTOMERS’ RESTAURANT VISIT INTENTION AMONG MSU STUDENTS NUR ELYNA BINTI RUSNAN AHMED KHALED AHMED BAKERMOOM SUPERVISOR: MR. ABDUL RAHMAN REDHA BIN AHMAD RASHIDI
19 VANUE : A0502 PANELLIST : DR NORHIDAYAH AZMAN (FBMP) DR ADIZA ALHASSAN (DSM) NO TOPICS PRESENTERS 1 BRAND ENGAGEMENT AND ENHANCEMENT AMONG ENDEMIC AND NON-ENDEMIC IN ESPORT MUHAMMAD HAIQAL BIN ROSTAM ZHU XINGYU SUPERVISOR: NURUL FARAH IZZAH BINTI ZAILANI 2 INVESTIGATING SOCIAL MEDIA MARKETING ADOPTION AMONG HOMESTAY OPERATOR IN MALAYSIA CHENG WEI SHI ADLINA SYAHIRAH BINTI AZMIN SUPERVISOR: DR NORAIHAN BINTI MOHAMAD 3 THE ROLE OF TRAVEL APPS TO ENHANCE TRAVEL EXPERIENCE NORSYAMIMI BINTI ALI NUR FATIHAH BINTI TAQUIDDIN SUPERVISOR: MADAM AIN SHAMIMI BINTI ARIFIN 4 SPONSORING ESPORTS TO IMPROVE BRAND IMAGE IN SELANGOR MOHAMAD DANIAL HAIKAL BIN MOHD FADZIL ASRAF NUUR ERNIE ZULFIQAH ABDUL RAMAN SUPERVISOR: NURUL FARAH IZZAH BINTI ZAILANI 5 THE IMPACT OF SERVICE QUALITY OF MUSLIM FRIENDLY HOTEL TOWARDS TOURIST SATISFATION IN KLANG VALLEY NURUL IFFAH RABIHAH BINTI MOHD ROMZI SUPERVISOR: MR SHUFRI BIN JOHARI 6 VOLUNTEERISM MOTIVATION FACTORS AMONG ZOOMERS GENERATION IN MSU SHAH ALAM AIDA RADHWA BINTI ROSLI NUR AZRA NAZIHAH BINTI SHAROM SUPERVISOR: NUR AMIRAH BINTI MAZME 7 VISITOR’S PERCEPTION TOWARDS PUTRAJAYA ICONIC TOUR, MSU HERITAGE WALK EVENT SYARIFAH FATIN NUR IZZATIE BINTI SY UBAIDILLAH MAISARAH SABREENA BINTI SHARUDIN NADHIRA SAFIRA BINTI BADRUL HISHAM SUPERVISOR:ZAKMALISA ERNA BINTI MD ZAKI 8 GREEN MEETING: ATTENDEES PERCEPTION OF THE ENVIROMENT EFFORTS IN CONFERENCE ALYSSA NASIQA BINTI MOHD GHAZALIE MUHAMMAD AMIN HIDAYAT BIN MOHAMMAD AFANDI SUPERVISOR: NUR AMIRAH BINTI MAZME 9 THE INFLUENCE OF PRODUCT LAUNCH ON CUSTOMER BUYING DECISION MAKING FAIEQ IMAN BIN MOHD FAUZEE MUHAMMAD AMIN HIDAYAT BIN MOHAMMAD AFAND SUPERVISOR: MADAM NURFATIN ADILA
20 VANUE : A0502 PANELLIST : AP DR AZA AZLINAH (GSM) AP DR AZLAN (GSM) NO TOICS PRESENTERS 10 THE IMPORTANT OF FOOD SAFETY KNOWLEDGE AND PRACTICES IN KLANG VALLEY CAFE AHMAD ARIF FAISAL BIN JAMAL MUHAMMAD ANIQ BIN MOHD YAZID SUPERVISOR: SULIZA BINTI HAIRON 11 INTENTION YOUNG CULINARIANS TO STAY IN CULINARY FIELDS MOHAMAD TAUFIQ BIN SAIRAN IQMAL HAZIQ BIN HASLAN SUPERVISOR: AHMAD SAYUTI BIN YAHYA 12 ENDORSEMENT AND VISUAL COMPLEXCITY OF FOOD ADVERTISING ON INSTAGRAM MUHAMMAD ZAMRI BIN MUHAMMAD IZZUDDIN RAFIUDDIN BIN JEFFRI JON SUPERVISOR: MADAM NUR HANIFA BINTI HAJI ZAINUL 13 THE APPLICATION OF FOOD SAFETY KNOWLEDGE IN FOOD ESTABLISHMENT IN SEKSYEN 13 SHAH ALAM KANG CHAI KIAT MUHAMMAD LUQMAN HARIZ BIN HARIRI ABDUL HANIF BIN NASRI SUPERVISOR: MADAM FARA NADIA BINTI KAMARUDDIN 14 FACTORS THAT INFLUENCE CONSUMER TO PURCHASE READY TO EAT MEALS IN CONVENIENCE STORES AMONG MSU STUDENTS AMINUR AZIM BIN AHMAD NUR NAZURAH BINTI MOHAMED KASSIM SUPERVISOR Mr. MUHAMMAD HAKINM BIN HAMDAN 15 THE INVENTION OF CONSUMER PURCHASE FOOD INOVATION AT ROSYAM MART SEKSYEN 9 SHAH ALAM FARID AMIRUL RASHID BIN ABDUL SAMAD DEISY KARTIKA SARI SIBARANI BINTI AHMAT RASIT NUR IFFAH BINTI RAMBLI SUPERVISOR: CHEF MUHAMMAD SYAZWI ASNA BIN MAZLAN 16 CREATING AWARENESS BY IMPROVING INDIVIDUAL ATTITUDES TOWARD EATING “GREEN” CHAAMALAH A/P THANNIMALAI NURDANIELAH SYAHIRAH BINTI MAT ROPI NUR NATASHYA IZZATY BINTI RAMLI SUPERVISOR: Mr. MUHAMMAD HAKIN BIN HAMDAN 17 NON-MUSLIM CUSTOMERS PURCHASE INTENTION ON HALAL FOOD PRODUCTS IN KLANG VALLEY NUR DAYANA BINTI MOHAMMAD ASRI CHOO PUTRI NUR AUNI BINTI SHAMSANI SUPERVISOR: SULIZA BINTI HAIRON 18 UNIQUENESS OF TRADITIONAL MALAY KUEH IN SELANGOR MUHAMMAD HAZIQ BIN KAMARUL ZAMAN HANISAH ALYAA BINTI AZMI SUPERVISOR: NORHASYIMAH JUSOH 19 FOOD INNOVATION READY-TO-EAT (R.T.E) OF SHRIMP PASTE ON TUBE PASTE ADRIANA BINTI AZHAR NURSYAIRIN NADHIRA BINTI EYZAT MUSTAPHA SUPERVISOR: MR. MUHAMMAD HAKIN BIN HAMDAN
21 20 MALAYSIAN GENERATION Z PERCEPTION TOWARDS GREEN TOURISM SHAHIR IMRAN BIN MD AZMI AATHI SHANKARA A/L THIRUCHELVAM SUPERVISOR: 21 SERVICE QUALITY TOWARDS CUSTOMERS LOYALTY IN MUSLIM FRIENDLY HOTEL IN KLANG VALLEY HANIM NABIELAH BINTI NORAZEMAN ARIFF IRMAN BIN DZULKIFLI SUPERVISOR:
22 VENUE: A0504 PANELLIST: AP DR HAZLINA (GSM) UNIVERSITY AIRLANGGA INDONESIA NO TOPICS PRESENTERS 1 IMPACT OF SOCIAL MEDIA INFLUENCERS (INSTAGRAMS) ON TRAVEL DECISIONS AMONG YOUNG ADULTS IN SHAH ALAM MEGAT ZAHRULLAIL BIN HAZMAN SHAH SUPERVISOR: JUNAIDAH BINTI ABU BAKAR 2 FACTOR INFLUENCING VISITOR'S SATISFACTION IN ATLAS BEACH FEST, BALI, INDONESIA NI LUH PUTU NADIASIH KATHLEEN PUTRI ARIANTO LAIJ SUPERVISOR: JUNAIDAH BINTI ABU BAKAR 3 THE ROLE OF HUMAN CAPITAL IN INFLUENCING MARKETING CAPABILITIES WORKFORCE IN THE HOSPITALITY SECTOR SYAHMI HAZIQ BIN SHAFRI MUHAMMAD NA’IM BIN ROSLAN SUPERVISOR: NURUL AMIRAH BINTI MOHD RASLI 4 THE INFLUENCE OF BRAND AMBASSADOR ON PURCHASE INTENTION UMRAH PACKAGE: THE CASE OF KLANG VALLEY, MALAYSIA SYAHMI HAZIQ BIN SHAFRI MUHAMMAD NA’IM BIN ROSLAN SUPERVISOR: NOOR AISHAH BTE ABU BAKAR 5 IMPACT OF HOTEL ATTRIBUTES ON INTENTION TO STAY BY MILLENNIALS AFTER COVID-19 SHAZA YASMIN BINTI AZHAM AIDATUL AZWIN BINTI ADAM SUPERVISOR: IZZAH SAFURA BINTI MAHMUDIN 6 PERCEPTION OF DETERMINANTS OF JOB SELECTION IN HOSPITALITY AND TOURISM INDUSTRY “ A CASE OF MSU HOSPITALITY AND TOURISM STUDENTS” HOSPITALITY AND TOURISM STUDENTS” ALISHA CHIH SHARVIN THURAIRAJ SUPERVISOR: NURUL AMIRAH BINTI MOHD RASLI 7 VISITOR SATISFACTION IN KAYAKING ACTIVITY AT TAMAN BOTANI SHAH ALAM WAN NOOR NADHILAH BINTI ID AZALAN SHAH SUPERVISOR: MUHAMMAD ASRAF BIN ZULZALI 8 THE MOTIVATING FACTORS FOR REDUCING FOOD WASTE AMONG YOUNG ADULTS SYAFINAS SURAYA SHAHRIN DK SYAASYAA `AFEEFAH PG OMAR SUPERVISOR: NORHASYIMAH JUSOH 9 MAN EAT MEAT WOMAN EAT CAKE EXPLORING BIAS AND STEREOTYPE IN FOOD SELECTION MUHAMMAD ASYRAF BIN MOHD ASRI SHEVA PRAKASH A/L CHANDIRAN SUPERVISOR: AHMAD SAYUTI BIN YAHYA 10 ACCEPTANCE OF FOOD READY-TO-EAT (R.T.E) ON NEW INNOVATIVE FOOD PRODUCT: A CASE STUDY ON SHRIMP PASTE MOHAMMAD IZZAT NAZMI BIN SANUSI MUHAMMAD NABIL BIN AZMAN SUPERVISOR: MUHAMMAD HAKIM BIN HAMDAN
23 VANUE: A0501 PANELLIST: UNIVERSITAS PANCASILA INDONESIA NO TOPICS PRESENTERS 11 THE RELATIONSHIP BETWEEN EMERGING FACTORS OF MUSLIMFRIENDLY HOTEL TOWARDS CUSTOMER SATISFACTION IN KLANG VALLEY DANIA NATASYA BINTI RIDZUWAN AIMADUDDIN AKRAM BIN MOHD SALLEH SUPERVISOR: SIR SHUFRI BIN JOHARI 12 THE IMPACT OF RISK PERCEPTION ON VISITOR’S DECISION MAKING TO ATTEND EVENT ABIIRAAMI A/P AKILAN MOHD SYAIRAZIE BIN SEMAN SUPERVISOR: MADAM NURFATIN ADILA BINTI MD DITON 13 VOLUNTEER SATISFACTION TOWARDS SPORTING EVENT IN KLANG VALLEY HANIN KHALIL MOUSA AYESH RABIATUL SHAIRAH BINTI RIDZLAN SUPERVISOR: MADAM NUR AMIRAH BINTI MAZME 14 EFFECTIVENESS ON FOOD SAFETY KNOWLEDGE AMONG CULINARIANS IN MSU AINUR AFIQAH BINTI ABDUL AZIZ NUR SYAFIQAH SYAHIRAH BINTI ABD HALIM SUPERVISOR: MADAM FARA NADIA BINTI KAMARUDDIN 15 NOVICE PARTICIPANTS PLAYS EXPERIENCE IN KAYAKING ACTIVITIES AT TAMAN TASIK SHAH ALAM AMONG MSU STUDENTS MUHAMMAD NORIMAN HAKIM BIN MUSLAM MUHAMMAD NAQEB AMMRIL BIN RIZAN SUPERVISOR: SIR ASRAF BIN ZULZALI 16 RECREATION PARTICIPATION PATTERNS AMONG YOUTH VISITORS TO URBAN PARKS SYED AHMAD DANIAL BIN SYED BEN BELLA SUPERVISOR: ADAM AFIF BIN MOHAMAD AZMI 17 COMPETING DEVOTION: CHALLENGE IN PROVIDING KIDS HEALTHY MENU AMONG YOUNG WORKING PARENTS IN SHAH ALAM MOHD FAZREEN BIN HAIROL ANUAR EFFAZATUL EKMA BINTI SUPANATE SUPERVISOR: NORHASYIMAH JUSOH 18 UNIQUENESS OF TRADITIONAL MALAY KUEH IN SELANGOR MUHAMMAD HAZIQ BIN KAMARUL ZAMAN HANISAH ALYAA BINTI AZMI SUPERVISOR: NORHASYIMAH JUSOH 19 THE FACTOR DELBEOUF ILLUSION IN FOOD CHOICE SELECTION IN MSU SHAH ALAM MUHAMMAD SAZNI BIN ZAILIL SITI NURUL SHAFIQAH BINTI MOHD NORAZMAN SUPERVISOR: MUHAMMAD SYAZWI ASNA BIN MAZLAN 20 MALAYSIAN GENERATION Z PERCEPTION TOWARDS GREEN TOURISM SHAHIR IMRAN BIN MD AZMI AATHI SHANKARA A/L THIRUCHELVAM SUPERVISOR: MR. AZIZUL BIN JAMALUDIN 21 SERVICE QUALITY TOWARDS CUSTOMERS LOYALTY IN MUSLIM FRIENDLY HOTEL IN KLANG VALLEY HANIM NABIELAH BINTI NORAZEMAN ARIFF IRMAN BIN DZULKIFLI SUPERVISOR: MR SHUFRI BIN JOHARI
24 22 THE READINESS OF USING AUGMENTED REALITY ON CUSTOMER’S DINING EXPERIENCE ADAM BIN KOSNIN SALIZA BINTI SALIMAN SUPERVISOR:MADAM AIN SHAMIMI
25 CUSTOMERS’ PERCEPTION ON MASSAGE TREATMENT IN SPA DURING NUR AZIENIRA BINTI ABU BAKAR SUPERVISOR : MADAM DALILAH BINTI MD SALLEH ABSTRACT THIS RESEARCH STUDY IS RELATED TO EXPOSURE ABOUT CUSTOMERS’ PERCEPTION TOWARD MASSAGE TREATMENT DURING ENDEMIC COVID-19. THIS RESEARCH IS SPECIFICALLY TO DISCUSS HOW IT INFLUENCES SPA CLIENTS WHEN THEY HAVE INTENTION TO VISIT THE SPA DURING ENDEMIC.
26 CULINARY CAREER AND PERSONAL WELL BEING: PUSH AND PULL FACTORS AMONG YOUNG CULINARIAN SHAWN JELANI ANAK JUBILI, AFIQ SYAHMI BIN ALANIWAN MUHAMMAD AFEQ AMNI BIN WAN ALI SUPERVISOR: MADAM NUR HANIFA BINTI HAJI ZAINUL ABSTRACT MANY GRADUATED STUDENTS FROM UNIVERSITY THAT IN CULINARY COURSE IS HAVE THEIR OWN PERSPECTIVE EITHER WANT TO CONTINUE THEIR CAREER IN CULINARY OR NOT INDUSTRY. THIS STUDY IS TO MAKE COLLECT DATA AMONG CULINARY ARTS AND PASTRY STUDENT OF MANAGEMENT AND SCIENCE UNIVERSITY WHICH INCLUDE BACHELOR AND DIPLOMA STUDENTS GRADUATES MAKE REGARDING THEIR CAREERS AS CHEFS. THIS QUANTITATIVE STUDY INVOLVING CULINARY AND PASTRY GRADUATE RESPONDENTS USING META-ANALYSIS APPROACH. DATA COLLECTED ANALYZED USING STATISTICAL ANALYSIS. THIS STUDY FOUND A COUPLE OF THEMES FOR EACH PUSH AND PULL FACTOR. THE SMALL NUMBER OF PARTICIPANTS FROM EACH GROUP MIGHT NOT REPRESENT MAJORITY OF CULINARY GRADUATES. FUTURE RESEARCH CAN BE CONDUCTED IN DIFFERENT WORKPLACE SETTING AND INCLUDE A LARGER SAMPLE SIZE. CULINARY INSTITUTIONS AND STAKEHOLDERS SHOULD USE THE RESULT AS TO EXPLORE THE PROBLEM THUS GRASP A SOLUTION TO SAID PROBLEM KEYWORDS: CULINARY GRADUATES, WORKPLACE, MOTIVATINAL FACTOR
27 FACTORS INFLUENCING CUSTOMER SATISFACTION ON IMPLEMENTATION OF GREEN PRACTICES IN FAST FOOD RESTAURANT: A CASE STUDY OF MCDONALD'S IN SETIA ALAM, SELANGOR, MALAYSIA NUR AFRINA DARWISYAH BINTI MOHD AZALI, NUR ALISYA BINTI ANUAR SUPERVISOR : AZIZUL BIN JAMALUDIN ABSTRACT THE FOOD AND BEVERAGE INDUSTRY (F&B) IN MALAYSIA IS ONE OF THE MAJOR CONTRIBUTORS TO THE COUNTRY’S NATIONAL ACCOUNT AND IT IS CONSIDERED AS THE THIRD-LARGEST SOURCE OF FOOD WASTE. FOR THE LAST 40 YEARS, THE ECOLOGICAL ISSUE HAS INCREASED AS A RESULT FROM HUMAN ACTIVITY AND IT REQUIRES URGENT SOLUTIONS FOR THIS AREA. THEREFORE, IT IS CRUCIAL FOR F&B INDUSTRY TO APPLY GREEN PRACTICE IN THEIR BUSINESS. RECOGNIZING THIS ISSUE, THE RESTAURANT INDUSTRY EMBRACED GREEN PRACTICES TO START MAKING ECOLOGICALLY RESPONSIBLE CONTRIBUTIONS. IN RECENT YEARS, MALAYSIANS ARE GOING FOR MORE GREEN PRACTICES RESTAURANTS WHERE THEY SELL FOOD WHILE REDUCE THE ENVIRONMENTAL IMPACT. MCDONALD’S IN SECTION U13, SETIA ALAM IS ONE OF THE RESTAURANTS IN MALAYSIA THAT IMPLEMENT GREEN PRACTICE IN ITS OUTLET. ALTHOUGH THESE PRACTICES ARE BEING ADOPTED IN THE RESTAURANT INDUSTRY, THERE IS CURRENTLY LIMITED STUDY ON HOW GREEN PRACTICES RESTAURANT AFFECT CUSTOMER SATISFACTION (OLIVIA PARK ET AL., 2020). THEREFORE, THIS STUDY AIMS TO IDENTIFY THE FACTORS INFLUENCING CUSTOMER SATISFACTION ON MCDONALD’S GREEN PRACTICES AMONG YOUNG ADULTS. THIS RESEARCH ADOPTS A QUANTITATIVE RESEARCH APPROACH. THE RESEARCHER USED CONVENIENCE SAMPLING METHOD TO COLLECT DATA FROM 384 CUSTOMERS WHO HAVE BEEN TO MCDONALD’S IN SECTION U13, SETIA ALAM BEFORE BY USING QUESTIONNAIRE SURVEY. THE DATA COLLECTED WAS ANALYSED USING STATISTICAL PACKAGE FOR SOCIAL SCIENCE (SPSS) SOFTWARE. PEARSON CORRELATION WAS USED TO TEST THE RESEARCH HYPOTHESIS. THE FINDINGS SHOWS THAT ENVIRONMENT SENSITIVITY, FOOD QUALITY, AND FOOD SAFETY HAVE A RELATIONSHIP ON CUSTOMERS' SATISFACTION ON MCDONALD’S IMPLEMENTATION OF GREEN PRACTICES.
28 PURCHASE INTENTION TOWARDS MUHAMMAD AFIQ AFANDI BIN MOHD SUKORI, VEERAN A/L M.MURUGAN, MUHAMMAD AFFIQ HAKIMI BIN MOHD AZALI SUPERVISOR : AHMAD SAYUTI BIN YAHYA ABSTRACT INNOVATION IS ESSENTIAL TO THE SUCCESS AND LONG-TERM GROWTH OF ENTERPRISES.THE PROCESS OF INNOVATION RESULTS FROM MANAGERS AT FOOD COMPANIES MAKING DECISIONS ABOUT INNOVATION BASED ON A COMBINATION OF THEIR ABILITIES AND CORPORATE RESOURCES. THIS STUDY USES EMPIRICAL DATA FROM THIS SURVEY OF THE MAJOR FOOD PROCESSING COMPANIES TO DETERMINE WHICH PSYCHOLOGICAL FACTORS INFLUENCE INNOVATIVE DECISION-MAKING IN THE FOOD SECTOR. THE VARIABLES THAT AFFECT INNOVATION DECISION-MAKING WERE STUDIED USING PLANNED BEHAVIOR. FOR DATA ANALYSIS, A QUANTITATIVE APPROACH (SEM) WAS EMPLOYED. THE FINDINGS SHOW THE POSITIVE RELATIONSHIP BETWEEN INNOVATION PERFORMANCE AND LEADERS IN THE HUNGARIAN FOOD INDUSTRY'S POSITIVE ATTITUDE TOWARD INNOVATION, EVALUATION OF INVENTION, AND STRATEGIC INTENTION TO MARKET NOVEL PRODUCTS AND PROCESSES. HOWEVER, THEY ALSO SHOW THAT THE DEVELOPMENT OF THE HOPED-FOR PROCESS IS AFFECTED BY A LACK OF APPROPRIATE RESEARCH SKILLS AND SPECIALIST KNOWLEDGE AND SKILLS. KEYWORDS: FOOD INNOVATION; PURCHASE LOCAL FRUIT; HEALTH CONSCIOUSNESS; ENVIRONMENTAL CONCERN; FOOD PURCHASING
29 INVESTIGATION OF CONSUMER SATISFACTION ON GREEN PRACTICES CAFÉ IN SHAH ALAM SELANGOR NURUL HASANAH BINTI MOHD ZAWAWI, RABI’ATUL ADAWIYAH BINTI FAUZAN, PUTRI ESSNINI SYAHIRAH TU ADAWIYAH BINTI ADIN SUPERVISOR : NUR HANIFA BINTI HAJI ZAINUL ABSTRACT GREEN PRACTICE IN THE FOOD INDUSTRY WAS CLOSELY ASSOCIATED WITH CONSUMER SATISFACTION AND HAS BECOME A SIGNIFICANT ROLE IN THE FOOD INDUSTRY AND TO AN INDIVIDUAL, THE SPECIFIC OBJECTIVE OF THIS STUDY IS TO EXAMINE HOW A GREEN PRACTICE CAFÉ COULD INFLUENCE CONSUMER SATISFACTION IN TERMS OF FOOD SUSTAINABILITY PRACTICES, ENVIRONMENTAL SENSITIVITY, FOOD QUALITY AND FOOD SAFETY. PRIMARILY TO BRIDGE THE GAP IN PREVAILING STUDIES BY CONCEPTUALIZING AND ANALYSING A FRAMEWORK THAT PROVIDE A GREATER UNDERSTANDING OF THE CONSUMER SATISFACTION TOWARDS GREEN PRACTICES CAFÉ IN SHAH ALAM. A STUDY INVESTIGATES CONSUMER SATISFACTION ON GREEN PRACTICE CAFE IN SHAH ALAM, SELANGOR. A TOTAL OF 385 RESPONDENTS WERE LOCATED IN SHAH ALAM, SELANGOR. THIS RESEARCH IS CONSIDERING USING A CROSS-SECTIONAL RESEARCH DESIGN. THE QUANTITATIVE DESCRIPTIVE METHOD WILL BE USED AND IMPLEMENTED DURING THE QUESTIONNAIRE, THE DATA WILL BE ANALYSES USING STATISTICAL PACKAGE FOR THE SOCIAL SCIENCES, OR SPSS, IS A STATISTICAL PROGRAMMED CREATED BY IBM THAT IS WIDELY USED BY ACADEMICS AND ACADEMICIANS AROUND THE WORLD.THERE IS SIGNIFICANT RELATIONSHIP BETWEEN FOOD SUSTAINABILITY PRACTICE, ENVIRONMENTALLY SENSITIVITY, FOOD QUALITY, AND FOOD SAFETY WITH CONSUMER SATISFACTION OF GREEN PRACTICE CAFE.
30 FOOD VISUAL PERCEPTION AND PURCHASE INTENTION ON CONSUMER IN SHAH ALAM EUNICE ESTHER SPLENDORA HONG, VENOSHA A/P RAMANATHAN SUPERVISOR : MADAM FARA NADIA BINTI KAMARUDDIN ABSTRACT THE PURPOSE OF THIS RESEARCH PAPER IS TO ADDRESS THE FOLLOWING QUESTION: “DOES FOOD VISUAL PERCEPTION HAVE RELATIONSHIP BETWEEN CONSUMER’S PURCHASE INTENTION?”. FOOD VISUALS ARE REFERRING TO WHAT WE SEE USING OUR SIGHT SENSES TO GIVE OUR OWN FEEDBACK OR PERCEPTION BEFORE DECIDING IN PURCHASING. OUR STUDY FOR THIS TOPIC SHOWS THERE ARE RELATIONSHIP BETWEEN FOOD VISUAL AND PURCHASE INTENTION WHEREBY PEOPLE MORE ATTRACT TO COLOUR, SIZE AND IMAGES QUALITY OF THE FOOD VISUALIZATION THAT TEND TO INFLUENCE THEIR INTENTIONS. IT IS STATED THAT CONSUMERS GET INFLUENCED BY ADVERTISEMENT IS HIGH AND THIS SHOWS RELATIONSHIP BETWEEN PEOPLE VISUALISE FOOD IMAGE TO PURCHASE THEIR FOOD THAT TEMPTS THE INTENTION OF A CONSUMER. A CONSUMER USUALLY WILL ALWAYS BUY THE PRODUCT THAT THEY WANT OR NEED BY USING THEIR OWN EVALUATION PERCEPTION BEFORE MAKING A PURCHASING. A STUDY INVESTIGATES CONSUMER PURCHASE INTENTION IN SHAH ALAM. TOTAL RESPONDENT OF 383 WERE IN SHAH ALAM HAVE BEEN INVESTIGATED IN THIS STUDY. THE QUANTITATIVE RESEARCH DESIGN IS BEING USED DURING DELIVERING THE QUESTIONNAIRE AND CROSS-SECTIONAL METHOD HAVE BEEN USED TO ANALYSIS THE DATA. EACH CONSUMER HAS THEIR OWN PERCEPTION CHARACTERISTICS IN TERMS OF VISUALIZING TO FOOD IMAGES SUCH AS PROMOTIONAL MATERIAL. HOWEVER, ALL CONSUMERS HAVE THEIR OWN DIFFERENT OPINION IN PURCHASING A PRODUCT. A PRODUCT’S QUALITY CAN DETERMINE THE EFFECTIVE OF CONSUMER’S DEMAND, AND HOW IT CAN SATISFY THE CONSUMER SATISFACTION. THEREFORE, THE AIM OF THIS STUDY IS TO IDENTIFY THE PERCEPTION ON CONSUMER’S PURCHASE INTENTION TOWARD FOOD VISUALIZATION.
31 FACTORS INFLUENCING TRADITIONAL FOOD CHOICE AMONG STUDENTS OF MANAGEMENT SCIENCE UNIVERSITY IN SHAH ALAM MUHAMMAD FAREZ ZAIM BIN MOHAMMED FUZI, MUHAMMAD ISA BIN ZARIN, SHAHRUL ARIF BIN AZUKI SUPERVISOR: SIR MUHAMMAD SYAZWI ASNA BIN MAZLAN ABSTRACT MALAYSIANS ARE INDEED INSEPARABLE FROM THE ABUNDANCE OF TRADITIONAL FOODS THAT HAVE BEEN IN OUR COUNTRY SINCE ANCIENT TIMES. MALAYSIA IS A MULTICULTURAL COUNTRY MADE UP OF THE MALAY AND BUMIPUTERA, CHINESE, AND INDIAN ALSO OTHER ETHNIC COMMUNITIES. DUE TO ITS DIFFERENT CULTURES, INITIATIVES WERE MADE TO ACHIEVE NATIONAL UNITY THROUGH A VARIETY OF POLITICAL, ECONOMIC, AND SOCIAL SYSTEMS. NONETHELESS, STUDIES OF CONSUMERS’ INTENTIONS TOWARD TRADITIONAL FOOD CHOICE ARE LACKING. THIS RESEARCH USES THE QUANTITATIVE APPROACH TO STUDY THE RESEARCH PROBLEM, AND RESPONDENTS WILL HAVE TO ANSWER THE SURVEY. WITH A SAMPLE SIZE OF 375, THE RESEARCHER ANALYZES THE TRADITIONAL FOOD CHOICE REGARDING HEDONIC VALUE, UTILITARIAN VALUE, AND PERCEIVED VALUE. THIS RESEARCH IS TO DISCOVER THE FACTORS INFLUENCING THE TRADITIONAL FOOD CHOICES OF STUDENTS OF MANAGEMENT & SCIENCE UNIVERSITY, SHAH ALAM. THE STUDY ALSO ACKNOWLEDGES ITS LIMITATIONS, INCLUDING THE SAMPLE SIZE AND THE FACT THAT THE STUDY IS LIMITED TO STUDENTS AT A SINGLE UNIVERSITY. FUTURE RESEARCHERS CAN BUILD ON THIS STUDY AND CONDUCT MORE IN-DEPTH RESEARCH TO OVERCOME THESE LIMITATIONS AND GAIN A MORE COMPREHENSIVE UNDERSTANDING OF TRADITIONAL FOOD CHOICES IN MALAYSIA.
32 IS HALAL CERTIFICATION NECESSARY? THE STUDY ON CLASH OF VALUES AMONG YOUNG CONSUMERS AIN NABILAH BINTI MAZDI FAIZAL, NURUL IZZATI BINTI EHSHAM SUPERVISOR : CHEF ABDULL RAHMAN BIN ABDULLAH ABSTRACT THE PURPOSE OF THIS STUDY IS TO INVESTIGATE THE NECESSITY OF HALAL CERTIFICATION AND THE PERCEPTION OF YOUNG CONSUMERS TOWARD HALAL CERTIFICATION. THE GROWING BAKERY AND CONFECTIONERY INDUSTRIES IN MALAYSIA HAVE SHOWN SIGNIFICANT OPPORTUNITIES FOR DEVELOPMENT AND GROWTH, MOSTLY WHEN IT COMES TO THE PRODUCTS AND SERVICES THAT CAN BE PROVIDED. MOST YOUNG CONSUMERS ASSUME THAT THE SHOP NEED TO HAVE HALAL CERTIFICATION TO PROVE THAT IT IS REALLY HALAL. HOWEVER, THERE ARE SOME YOUNG CONSUMERS SAYING THAT IT IS OKAY TO BE CONSUMED AS LONG AS THE PRODUCTION PROCESS OF THE PASTRIES IS CLEAN AND HYGIENIC. THE MAIN IDEA AND SIGNIFICANT ISSUES WILL THUS BE DEFINED IN THIS STUDY. AS A RESULT, THERE ARE THREE MAIN INDEPENDENT VARIABLES THAT ARE FOOD QUALITY, RELIGIOUS COMMITMENT AND CONSUMERS BEHAVIOUR. THE TARGET POPULATION IS YOUNG CONSUMERS IN KUALA LUMPUR AND AT AGE OF 18 YEARS OLD TO 28 YEARS OLD. THE STUDY USED A QUANTITATIVE SURVEY METHOD THAT WAS ADMINISTERED BASED ON A CONVENIENCE SAMPLING TECHNIQUE. 400 VALIDATED QUESTIONNAIRES USING A FIVEPOINT LIKERT SCALE WERE DISTRIBUTED TO THE YOUNG CONSUMERS IN KUALA LUMPUR. OUT OF 400 DISTRIBUTED QUESTIONNAIRES, 384 QUESTIONNAIRES COULD BE USED AND WERE ANALYZED BY DATA ANALYSIS USING THE SPSS SOFTWARE VERSION 28.
33 DECISION TO PURCHASE FUSION DESSERT AMONG YOUNG GENERATION IN SHAH ALAM NOOR AIN FARIZA BINTI ZAINODIN SUPERVISOR : CHEF ABDULL RAHMAN BIN ABDULLAH ABSTRACT IN MALAYSIA, FUSION DESSERT HAS STARTED ON THE RISE. THE EXISTENCE OF FUSION DESSERT HAS GIVEN THE UNIQUENESS IN THE ART OF DESSERTS ESPECIALLY IN MALAYSIA BECAUSE MOST OF MALAYSIANS PUT A HIGH VALUE ON TRADITIONAL DESSERTS. THE UNIQUENESS OF THIS FUSION DESSERT HAS ATTRACTED THE ATTENTION OF CUSTOMERS IN TRYING NEW TASTES, AS WELL AS INSPIRED THE CHEF'S TALENT TO CREATE A VARIETY OF FRESH FUSION DESSERTS. HENCE, INVESTIGATING THE VARIABLES THAT INFLUENCE CONSUMER PURCHASE DECISION IS IMPORTANT FOR CREATING A SUCCESSFUL MARKETING APPROACH. THE EMPHASIS IS ON THREE INDEPENDENT VARIABLES WHICH ARE DIRECT MARKETING, FOOD QUALITY AND E-WOM (ELECTRONIC WORD OF MOUTH). IN THIS STUDY, RESEARCHER USES QUANTITATIVE APPROACH TO INVESTIGATE THE DECISION TO PURCHASE FUSION DESSERT AMONG YOUNG GENERATION IN SHAH ALAM. THIS STUDY ANALYSIS OF 272 RESPONDENTS BASED ON THE COCHRAN FORMULA OF YOUNG GENERATION RANGE 18 – 30 YEARS OLD. THE DATA WERE CONDUCTED THROUGH ONLINE SURVEY QUESTIONNAIRE WITH LIKERT SCALE 1 – 5 WHICH EASILY ACCESSIBLE TO THE TARGET GROUP AND THE DATA COLLECTED WERE ANALYSED USING SPSS VERSION 28. BASED ON THE RESULTS OF THIS STUDY, THERE IS A RELATIONSHIP BETWEEN ALL VARIABLES TOWARDS DECISION TO PURCHASE FUSION DESSERT AMONG YOUNG GENERATION IN SHAH ALAM WITH VARYING STRENGTH. THEREFORE, THE PURPOSE OF THIS STUDY IS TO INVESTIGATE THE ELEMENTS THAT INFLUENCE YOUNG GENERATION IN THEIR DECISION TO PURCHASE FUSION DESSERTS.
34 TRAVEL INTENTION TO VISIT DARK TOURISM DESTINATION: A MOTIVATION FACTORS OF LOCAL TOURIST FROM SHAH ALAM NOOR SYAFEEQAH HUSNA BINTI SHAHIDAN, RIDHUAN BIN ABU HASSAN, WAN NURUL IZZATI BINTI CHE WAN YUSRI SUPERVISOR : ROZZANA BINTI IHSANUDDIN ABSTRACT DARK TOURISM DIFFERS FROM OTHER FORMS OF TRAVEL THAT IT ENTAILS VISITING TRAGIC LOCATIONS OR PLACES WITH SIGNIFICANT HISTORICAL DEATHS HAVE HAPPENED. DARK TOURISM IN MALAYSIA HAS BECOME SOMETHING THAT ARE NO LONGER PECULIAR, ALTHOUGH, PEOPLE ARE STILL TRYING TO UNDERSTAND WHY IT IS STARTING TO BECOME A THING IN TOURISM INDUSTRY AND WHY SOME PEOPLE ARE INTERESTED IN SOMETHING THAT IS QUITE STRANGE, AND SCARY, YET IT IS QUITE TEMPTING. IN THIS RESEARCH, WE STUDY ON THE INTENTION AND MOTIVATION FACTORS OF LOCAL TOURIST IN SHAH ALAM REGARDING VISITING THE DARK TOURISM DESTINATION. FOUR VARIABLES IN THIS RESEARCH ARE THE MOTIVATION FACTORS FROM THE LOCAL IN SHAH ALAM’S POINT OF VIEWS REGARDING DARK EXPERIENCE, QUEST FOR KNOWLEDGE, INTEREST IN HERITAGE, AND FINALLY THE DEPENDENT VARIABLE, INTENTION TO VISIT. A TOTAL OF 388 RESPONSES WAS COLLECTED THROUGH CONVENIENCE SAMPLING IN WHICH RESEARCHER COLLECTED RESPONSES FROM THE RESPONDENTS IN PLACES THAT ARE FREQUENTLY VISITED BY THE LOCAL IN SHAH ALAM SUCH AS THE AEON MALL, AND MANAGEMENT & SCIENCE UNIVERSITY. THE PEARSON CORRELATION WAS USED TO GAUGES HOW STRONGLY TWO VARIABLES ARE CORRELATED LINEARLY. SPSS (STATISTICAL PACKAGE FOR THE SOCIAL SCIENCES) WAS USED TO ANALYSES AND TO CODE ALL OF THE INFORMATION GATHERED IN ORDER TO MEET THE RESEARCH OBJECTIVES AND RESEARCH QUESTIONS. RESULT OF THIS STUDY INDICATE THAT LOCAL IN SHAH ALAM ARE CURIOUS AND INTERESTED IN VISITING DARK TOURISM DESTINATION AS THEY MAKE THEIR OWN TRAVEL DECISIONS BASED ON THEIR OWN PREFERENCES AND BELIEFS, WITH AN INFLUENCE FROM OTHERS.
35 THE EFFECT OF TOURIST FACILITIES, ATTRACTION AND PROMOTION TOWARDS TOURISTS' SATISFACTION AT WAY LALAAN WATERFALL, LAMPUNG INDONESIA GUSTI ANGGUN JATI SUPERVISOR : AZIZUL BIN JAMALUDIN ABSTRACT THE RESEARCH AIMED TO STUDY THE EFFECT OF TOURIST FACILITIES, ATTRACTION AND PROMOTION TOWARDS TOURIST'S SATISFACTION AT WAY LALAAN WATERFALL, LAMPUNG INDONESIA. THE RESEARCH STUDY IS TO IDENTIFY THE ANTECEDENTS OF TOURIST'S SATISFACTION AND ITS RELATIONSHIP WITH PREVIOUS FACTORS HAS BEEN THE INTEREST OF RESEARCHERS THROUGHOUT TIME TO APPROACH THE VALIDITY WITH THE PASSAGE OF TIME.THIS STUDY, HAS TRIED TO SIMULTANEOUSLY ANALYZE (I) THE EFFECT BETWEEN TOURIST FACILITIES AND TOURIST SATISFACTION AT WAY LALAAN WATERFALL TOURIST ATTRACTION,(II) THE EFFECT BETWEEN TOURIST ATTRACTION AND TOURIST SATISFACTION AT WAY LALAAN WATERFALL TOURIST ATTRACTION, (III) THE EFFECT BETWEEN BETWEEN PROMOTION TOURIST SATISFACTION AT WAY LALAAN WATERFALL TOURIST ATTRACTION.THE STUDY HAS UTILIZED A CONVENIENCE SAMPLING APPROACH IN GATHERING DATA FROM 429 TOURISTS WHILE THE DATA COLLECTION USED QUESTIONNAIRE WITH GOOGLE FORM, ADAPTING EXISTING INSTRUMENTS FOR MEASURING TOURIST FACILITIES, ATTRACTION, PROMOTION AND TOURIST'S SATISFACTION. THEREFORE, THE EFFECT OF TOURIST FACILITIES, ATTRACTION AND PROMOTION AT WAY LALAAN WATERFALL, LAMPUNG INDONESIA WILL HELP TO DEVELOP TOURISM DESTINATION IN ORDER TO MEET TOURIST'S SATISFACTION AS A SOURCE OF DESTINATION’S COMPETITIVE ADVANTAGES.
36 UNDERSTANDING THE ANTECEDENTS OF EWOM INTENTION TOWARDS HERITAGE TOURISM DESTINATION NUR AQILAH BATHRISYIA BINTI ABDUL HASHIM, FAREENA BINTI MUHAMAD NAIM SUPERVISOR : DR NORAIHAN BINTI MOHAMAD ABSTRACT HERITAGE TOURISM IS A PRACTICE WHERE PEOPLE VISIT HERITAGE SITES WITHIN A COUNTRY OR TRAVEL ABROAD TO HISTORICAL PLACES OF SIGNIFICANCE TO SEE CENTURIES OLD PAST HERITAGE AND EXPERIENCE TRADITIONAL HERITAGE. HERITAGE TOURISM DESTINATIONS CAN BE ACCESSED BY EVERYONE THROUGH ELECTRONIC WORDS OF MOUTH (EWOM) IN ORDER FOR THEM TO MAKE DISCUSSION TO VISIT OR NOT TO VISIT A PLACE. EWOM INTENTION IS ANY POSITIVE OR POOR STATEMENTS MADE BY MEANS OF POTENTIAL, ACTUAL, OR FORMER CUSTOMERS ABOUT A PRODUCT OR COMPANY, THAT ARE MADE TO BE HANDED TO A LARGE NUMBER OF PEOPLE THROUGH ONLINE PLATFORMS. IN THIS STUDY, THE RESEARCHERS WANT TO EXAMINE IF THE IS ANY SIGNIFICANT EFFECT BETWEEN VISITOR ENGAGEMENT, AUTHENTICITY, DESTINATION IMAGE, TRUST AND EWOM INTENTION TOWARDS HERITAGE TOURISM DESTINATION. THIS STUDY USES A QUANTITATIVE RESEARCH METHOD WITH A DESCRIPTIVE RESEARCH TYPE WHICH USES SCIENTIFIC METHODS AND PROCEDURES TO COLLECT DATA. THIS STUDY ALSO APPLIED A CONVENIENCE SAMPLING APPROACH TO GATHER DATA FROM 203 TOURISTS WHO ARE CATEGORIZED AS LOCAL AND INTERNATIONAL TOURIST. A QUESTIONNAIRE THROUGH GOOGLE FORM IS USED AS THE INSTRUMENT. THE INSTRUMENTS OF VISITOR ENGAGEMENT, AUTHENTICITY, DESTINATION IMAGE, TRUST AND EWOM INTENTION WERE ADAPTED FROM PREVIOUS STUDIES. MULTIPLE LINEAR REGRESSION WAS USED TO EXAMINE THE RELATIONSHIPS AMONG THE VARIABLES AND IT SHOWS THAT THERE IS A SIGNIFICANT EFFECT BETWEEN VISITOR ENGAGEMENT, DESTINATION IMAGE, AUTHENTICITY, TRUST AND EWOM INTENTION. INDEPENDENT T-TEST IS ALSO CARRIED OUT TO SEE IF THERE IS ANY SIGNIFICANT DIFFERENCE BETWEEN LOCAL TOURIST AND INTERNATIONAL TOURIST TOWARDS THIS STUDY, BUT THE RESULTS SHOWS THAT THERE IS NO SIGNIFICANT DIFFERENCE BETWEEN ON EWOM INTENTION TOWARDS HERITAGE DESTINATION. IN CONCLUSION, EWOM IS IMPORTANT FOR TOURIST TO USED AND SPREAD THE INFORMATION ABOUT A DESTINATION THAT CAN ATTRACT OTHERS.
37 EMPLOYEE TURNOVER INTENTION IN HOSPITALITY INDUSTRY: THE CASE OF KLANG VALLEY MALAYSIA NUR FATNIN ZAHRA BINTI MUSTAFFA, FAREENA BINTI MUHAMAD NAIM SUPERVISOR : MR ABDUL RAHMAN REDHA BIN AHMAD RASHIDI ABSTRACT EMPLOYEE TURNOVER TREND HAS GREATLY INCREASED IN CURRENT WORKING ENVIRONMENT INCLUDING THE HOSPITALITY INDUSTRY. IN THIS STUDY, THE RESEARCHERS ATTEMPTED TO APPROACH FACTORS INFLUENCING THE EMPLOYEE TURNOVER INTENTION IN THE HOSPITALITY INDUSTRY. THIS STUDY WILL ELABORATE ABOUT CAREER GROWTH, ORGANIZATIONAL CHANGES AND WORK CULTURE RELATIONSHIP WITH THE EMPLOYEE TURNOVER INTENTION IN THE HOSPITALITY INDUSTRY. THIS STUDY WANTS TO INTRODUCE ABOUT THE RELATIONSHIP BETWEEN CAREER GROWTH, ORGANIZATIONAL CHANGES AND WORK CULTURE TO THE EMPLOYERS AND EMPLOYEES OF THE HOSPITALITY INDUSTRY. THIS STUDY PROVIDES AN OVERVIEW OF THE STUDY’S RESEARCH METHODOLOGIES. IT CONTAINS INFORMATION ABOUT THE PARTICIPANTS SUCH AS THE CRITERIA FOR INCLUSION IN THE STUDY AND WHO WAS SELECTED. A QUANTITATIVE APPROACH WAS EMPLOYED IN THIS STUDY. DATA WAS COLLECTED FROM 384 RESPONDENTS THAT IS INVOLVE IN THIS STUDY THROUGH QUESTIONNAIRES AND THE RESEARCHER USE IBM SPSS V21 SOFTWARE WITH PEARSON CORRELATION & ONE-WAY ANALYSIS OF VARIANCE (ANOVA) TO ANALYSE THE DATA. THE RESEARCH DESIGN THAT WAS USED ARE DESCRIPTIVE DESIGN. THIS PAPER AIMS TO EXPLORE FACTORS CONTRIBUTING TO EMPLOYEE TURNOVER INTENTION IN HOSPITALITY INDUSTRY IN KLANG VALLEY, MALAYSIA. IT WAS CONCLUDED THAT CAREER GROWTH, ORGANIZATIONAL CHANGES AND WORK CULTURE HAS A SIGNIFICANT RELATIONSHIP WITH THE EMPLOYEE TURNOVER INTENTION.
38 THE INFLUENCE OF SOCIAL MEDIA REVIEWS IN CUSTOMERS’ RESTAURANT VISIT INTENTION AMONG MSU STUDENTS NUR ELYNA BINTI RUSNAN, AHMED KHALED AHMED BAKERMOOM SUPERVISOR: MR ABDUL RAHMAN REDHA BIN AHMAD RASHIDI ABSTRACT SOCIAL MEDIA HAS EVOLVED INTO A POWERFUL PLATFORM FOR INDIVIDUALS TO SHARE THEIR THOUGHTS AND OPINIONS IN MANY ASPECTS INCLUDING RESTAURANT VISIT EXPERIENCES. SOCIAL MEDIA REVIEWS CAN BE VERY INFLUENTIAL WHEN DETERMINING IF SOMEONE PLANS TO VISIT A RESTAURANT. THE AIM OF THIS QUANTITATIVE STUDY IS TO LOOK INTO THE INFLUENCE OF SOCIAL MEDIA REVIEW TOWARD RESTAURANT VISIT INTENTION AS WELL AS TO FIND WHICH ONE THE FACTORS INFLUENCE THE MOST, WHICH IS QUALITY INFORMATION, TRUSTWORTHINESS AND EASE OF USE. FURTHERMORE, THIS STUDY'S POPULATION IS MOSTLY CONSISTS OF KLANG VALLEY CUSTOMERS. THE RESEARCHER WILL USE CONVENIENCE SAMPLING TO COLLECT DATA, A SET OF QUESTIONNAIRE DISTRIBUTED USING SOCIAL MEDIA VIA GOOGLE FORM, PLUS THE DATA WILL BE ANALYSED ON THE IBM SPSS V21. THE FINDINGS SHOWED A SIGNIFICANT RELATIONSHIP BETWEEN QUALITY INFORMATION, TRUSTWORTHINESS AND EASE OF USE TOWARD RESTAURANT VISIT INTENTION.
39 BRAND ENGAGEMENT AND ENHANCEMENT AMONG ENDEMIC AND NON-ENDEMIC IN ESPORT MUHAMMAD HAIQAL BIN ROSTAM, ZHU XINGYU SUPERVISOR : NURUL FARAH IZZAH BINTI ZAILANI ABSTRACT ESPORTS HAS BECOME A RAPIDLY GROWING INDUSTRY, ATTRACTING BOTH ENDEMIC AND NON-ENDEMIC BRANDS SEEKING TO ENGAGE WITH THE AUDIENCE OF THIS EMERGING MARKET, OVER THE LAST FEW YEARS, A GROWING NUMBER OF FIRMS OUTSIDE OF THE GAMING SECTOR HAVE ENTERED THE ESPORTS SPONSORSHIP MARKET. THE STUDY USED A QUANTITATIVE RESEARCH METHODOLOGY. A QUESTIONNAIRE WAS THEN USED TO FULLY UNDERSTAND HOW TO ENHANCE THE IMAGE OF E-SPORTS AND TO IDENTIFY THE VARIABLES THAT INFLUENCE SPONSORSHIP, MARKETING AND GENERATE RESPONSE (MEASURED BY FAVOR, INTEREST AND USAGE). THE VARIABLES STUDIED WERE: ATTITUDES TOWARDS LOCAL AND NON-LOCAL BRANDS AS SPONSORS, SUPPORT FOR ESPORTS, AND THE INFLUENCE OF ESPORTS CELEBRITIES. THE RESULTS SHOWED THAT THE INFLUENCE OF FACTORS SUCH AS FANS' SENSITIVITY TO SPONSORS WAS GREATER. THE STUDY POPULATION WAS CHASED BASED ON BRAND INVOLVEMENT AND INCREASE AMONG ENDEMIC AND NON-ENDEMIC IN ESPORTS TO THOSE AGED BETWEEN 18-26 YEARS LOCATED IN MSU SHAH ALAM AREA. IN THE CASE OF ENDEMIC BRANDS, THEIR FOCUS IS ON DEVELOPING NEW PRODUCTS THAT CATER TO PLAYERS' NEEDS BY STAYING TRUE TO THEIR GAMING ROOTS. ON THE OTHER HAND, NON- ENDEMIC BRANDS NEED TO BE MORE CREATIVE IN THEIR APPROACH. WHETHER IT'S COLLABORATING WITH GAMING TEAMS OR PLAYERS, OR GOOD BRAND IMAGE, ETC
40 INVESTIGATING SOCIAL MEDIA MARKETING ADOPTION AMONG HOMESTAY OPERATOR IN MALAYSIA CHENG WEI SHI, ADLINA SYAHIRAH BINTI AZMIN SUPERVISOR : DR NORAIHAN BINTI MOHAMAD ABSTRACT SOCIAL MEDIA HAS TRANSFORMED THE WAY PEOPLE COMMUNICATE, CONNECT, AND CONSUME INFORMATION, AND IT HAS BECOME AN ESSENTIAL PART OF HUMAN EVERYDAY LIVES. SOCIAL MEDIA MARKETING HAS BECOME AN ESSENTIAL TOOL FOR BUSINESS TO ADVERTISE THEIR SERVICES AND PRODUCT. HOWEVER, THERE WERE STILL A GAP IN STUDY OF SOCIAL MEDIA MARKETING ADOPTION AMONG HOMESTAY BUSINESS’S OPERATORS. THUS, THE AIM OF THIS STUDY IS TO INVESTIGATE FACTORS THAT INFLUENCE SOCIAL MEDIA MARKETING ADOPTION AMONG HOMESTAY OPERATOR IN MALAYSIA. BASED ON CROSSSECTIONAL RESEARCH DESIGN, A TOTAL 208 RESPOND FROM HOMESTAY OPERATOR IN SELANGOR, NEGERI SEMBILAN, MELAKA AND JOHOR WERE COLLECTED BY USING A SELFADMINISTERED QUESTIONNAIRE. RESULTS FROM PEARSON CORRELATION ANALYSIS SHOWS THAT CUSTOMER PRESSURE AND PREFERENCE, COST, COMPETITIVE, MARKETING AS WELL AS KNOWLEDGE AND SKILLS HAVING A POSITIVE RELATIONSHIP TO SOCIAL MEDIA MARKETING ADOPTION AMONG HOMESTAY OPERATORS. APART FROM THAT, COMPARATIVE STUDY THROUGH ONE-WAY ANOVA ANALYSIS INDICATES THAT THERE IS A SIGNIFICANT DIFFERENCE BETWEEN NEGERI SEMBILAN AND MELAKA AS WELL AS NEGERI SEMBILAN AND JOHOR. IN CONCLUSION, SOCIAL MEDIA AS MARKETING PLATFORM IS IMPORTANT FOR HOMESTAY BUSINESS AND HAD BEEN ACCEPTED AND APPLY BY HOMESTAY OPERATORS IN MALAYSIA. KEYWORDS: SOCIAL MEDIA MARKETING, SOCIAL MEDIA MARKETING ADOPTION, HOMESTAY OPERATOR, MALAYSIA
41 THE ROLE OF TRAVEL APPS TO ENHANCE TRAVEL EXPERIENCE NORSYAMIMI BINTI ALI, NUR FATIHAH BINTI TAQUIDDIN SUPERVISOR : MADAM AIN SHAMIMI BINTI ARIFIN ABSTRACT THIS RESEARCH AIMED TO EXPLAIN THE EFFECT OF OVERALL EXPERIENCE, EXPECTATION MET, AND SOCIAL INFLUENCE OF TRAVEL EXPERIENCE FOR ENHANCING TRAVEL EXPERIENCE FOR TRAVELER. THIS RESEARCH IS CONDUCTED BY DISTRIBUTING QUESTIONNAIRES TO TRAVELERS WHO HAVE USED TRAVEL APPLICATIONS TO HELP THEIR TRAVELING PROCESS. PEOPLE'S GREAT ATTENTION HAS BEEN DRAWN RECENTLY BY THE TRAVEL APPLICATIONS TECHNOLOGY'S QUICK DEVELOPMENT. A QUANTITATIVE TECHNIQUE WAS USED FOR DATA ANALYSIS. THE FINDINGS SHOW POSITIVE RELATIONSHIP BETWEEN EXPECTATION MET, OVERALL EXPERIENCE AND SOCIAL INFLUENCE TO ENHANCE TRAVEL EXPERIENCE TOWARDS THE TRAVEL APPLICATIONS FOR TOURIST IN SHAH ALAM, SELANGOR.
42 SPONSORING ESPORTS TO IMPROVE BRAND IMAGE IN SELANGOR MOHAMAD DANIAL HAIKAL BIN MOHD FADZIL ASRAF, NUUR ERNIE ZULFIQAH ABDUL RAMAN SUPERVISOR : NURUL FARAH IZZAH BINTI ZAILANI ABSTRACT THE GOAL OF THIS STUDY IS TO IDENTIFY THE FACTORS THAT HELP OR LEAD BRANDS TO IMPROVE THEIR BRAND IMAGE AS A RESULT OF SPONSORING ESPORTS. EMPIRICAL DATA WAS USED TO IMPROVE A CONCEPTUAL FRAMEWORK THAT HAD ALREADY BEEN CREATED. THIS EXPLORATORY AND QUANTITATIVE STUDY INCLUDED 1,611 ESPORTS FANS WHO ARE DRAWN FROM A NON-PROBABILITY PURPOSIVE HETEROGENEOUS SAMPLE. AN ONLINE, CLOSED-ENDED SURVEY IS USED TO COLLECT EMPIRICAL DATA. ACCORDING TO DATA, ESPORTS SPONSORSHIPS PROVIDE SEVEN MAJOR BENEFITS TO THE SPONSORS' BRAND IMAGE. ACADEMICS HAVE LARGELY IGNORED THE FIELD OF ESPORTS SPONSORSHIPS. AS A RESULT, THIS STUDY IS THE FIRST STEP TOWARD BETTER UNDERSTANDING THE BENEFITS OF ESPORTS SPONSORSHIP AND LAYS THE GROUNDWORK FOR FUTURE RESEARCH. KNOWING THE MAIN BRAND IMAGE-RELATED BENEFITS OF SPONSORING ESPORTS WILL PROMOTE THE CONFIDENCE OF BRANDS THAT ARE STILL RELUCTANT ABOUT ENTERING THIS NEW MARKET.
43 THE IMPACT OF SERVICE QUALITY OF MUSLIM FRIENDLY HOTEL TOWARDS TOURIST SATISFATION IN KLANG VALLEY NURUL IFFAH RABIHAH BINTI MOHD ROMZI SUPERVISOR : MR SHUFRI BIN JOHARI ABSTRACT THIS STUDY IS VERY IMPORTANT TO PROMOTE A HIGH LEVEL OF SERVICE QUALITY IN THE SECTOR OF FAITH-BASED TOURISM. THE PURPOSE OF THIS RESEARCH IS TO UNCOVER AND CLARIFY THE PRACTICE OF MUSLIM-FRIENDLY HOTELS IN THE KLANG VALLEY, AS WELL AS TO COLLECT DATA ON THE PRACTICES AND ISSUES ASSOCIATED WITH THE MUSLIMFRIENDLY HOTELS (MFH) CONCEPT IN HOTEL OPERATIONS WITH THE INTENT OF IMPROVING CUSTOMER SATISFACTION. APART FROM THAT, IN THIS STUDY, WE WILL EXPLORE FIVE ASPECTS OF THE SERVICE QUALITY MODEL (SERVQUAL): TANGIBILITY, ASSURANCE, RESPONSIVENESS, EMPATHY, AND RELIABILITY. IN ADDITION, THIS STUDY IS PRIMARILY FOCUSED ON TOURISTS IN THE KLANG VALLEY. IN ORDER TO COMPLETE THIS RESEARCH, 384 TOURISTS WILL BE SURVEYED. A STATISTICAL ANALYSIS OF THE DATA WILL BE PERFORMED USING STATISTICAL PACKAGE FOR THE SOCIAL SCIENCES (SPSS) TO IDENTIFY ANY SIGNIFICANT DIFFERENCES IN THE QUALITY OF SERVICE AMONG THE RESPONDENTS. A CONVENIENCE SAMPLING TECHNIQUE WAS USED TO COLLECT THE DATA, AND A QUESTIONNAIRE WAS DISTRIBUTED USING GOOGLE FORMS VIA SOCIAL MEDIA PLATFORMS.
44 VOLUNTEERISM MOTIVATION FACTORS AMONG ZOOMERS GENERATION IN MSU SHAH ALAM AIDA RADHWA BINTI ROSLI, NUR AZRA NAZIHAH BINTI SHAROM SUPERVISOR: NUR AMIRAH BT MAZME ABSTRACT THIS STUDY APPLIED THE THEORY OF PLANNED BEHAVIOR TO INVESTIGATE THE LINKS BETWEEN ZOOMERS GENERATION VOLUNTEERS' MOTIVES, ATTITUDES AND JOB PERFORMANCE. ONLY FOUR OF THE FIVE MOTIVES THAT ZOOMERS GENERATION WAS FOUND TO PRIORITIZE VALUE, CAREER, LEARNING, AND SELF-ESTEEM WERE FOUND TO SIGNIFICANTLY AFFECT THEIR ATTITUDES. IT WAS DISCOVERED THAT THE SOCIAL MOTIVE HAD NO DISCERNIBLE IMPACT ON THEIR ATTITUDES TOWARD VOLUNTEERING IN MSU SHAH ALAM
45 VISITOR’S PERCEPTION TOWARDS PUTRAJAYA ICONIC TOUR, MSU HERITAGE WALK EVENT SYARIFAH FATIN NUR IZZATIE BINTI SY UBAIDILLAH, MAISARAH SABREENA BINTI SHARUDIN, NADHIRA SAFIRA BINTI BADRUL HISHAM SUPERVISOR : ZAKMALISA ERNA BINTI MD ZAKI ABSTRACT THIS PAPER IS TO INVESTIGATE THE VISITOR PERCEPTION TOWARD PUTRAJAYA ICONIC TOUR, MSU HERITAGE WALK THAT REQUIRES A GREATER KNOWLEDGE ABOUT TOUR GUIDE QUALITY, INFORMATIVENESS AND HERITAGE EXPERIENCE. HERITAGE TOURS BRING IMPACTS TOWARDS TOURISM INDUSTRIES, SPECIFICALLY DURING ANY TOUR EVENTS THAT ATTRACT VISITORS TO HERITAGE PLACES. HENCE, THIS STUDY WAS CONDUCTED BY USING A QUANTITATIVE APPROACH TO MEASURE THE RELATIONSHIP BETWEEN THREE DIMENSIONS OF VISITOR PERCEPTION TOWARD HERITAGE TOUR WHICH IS TOUR GUIDE QUALITY, INFORMATIVENESS, AND HERITAGE EXPERIENCE IN HERITAGE TOUR EVENTS. CONVENIENCE SAMPLING HAS BEEN USED WITH THE PURPOSE OF COLLECTING DATA EASILY FROM RESPONDENTS IN A SHORT TIME. TO MAKE A CLEAR UNDERSTANDING REGARDING THIS STUDY, 261 RESPONSES HAVE BEEN COLLECTED VIA GOOGLE FORM AND FACE TO FACE APPROACH BY DISTRIBUTING CLOSE-ENDED QUESTIONNAIRES. THIS STUDY HAS PROVEN THRILLING CORRELATIONS BETWEEN INDEPENDENT VARIABLE AND DEPENDENT VARIABLE EVALUATED BY USING SPSS VERSION 28. THE RESULT OF THIS STUDY SHOWED THAT TOUR GUIDE QUALITY, INFORMATIVENESS AND HERITAGE EXPERIENCE WERE STATISTICALLY SIGNIFICANT, AND WILL INFLUENCE VISITOR PERCEPTION. IN A NUTSHELL, THE RESULT ANSWERED THE RESEARCH QUESTIONS AND HYPOTHESIS. KEYWORD: VISITOR PERCEPTION, HERITAGE WALK,TOUR GUIDE QUALITY, INFORMATIVENESS, HERITAGE EXPERIENCE
46 GREEN MEETING: ATTENDEES PERCEPTION OF THE ENVIROMENT EFFORTS IN CONFERENCE ALYSSA NASIQA BINTI MOHD GHAZALIE, TAANTIER KAUR A/P JASBIR SINGH SUPERVISOR : NUR AMIRAH BINTI MAZME ABSTARCT GREEN MEETINGS HAS GROWN IN IMPORTANCE IN RECENT YEARS, WITH THE GLOBAL MEETING INDUSTRY EXPANDING AND FOCUSING ON ENVIRONMENTAL ISSUES. AS A RESULT, THE GOAL OF THIS RESEARCH IS TO BETTER UNDERSTAND THE FACTORS THAT INFLUENCE ATTENDEES' PERCEPTIONS OF SUSTAINABILITY PRACTICES, WHICH INCLUDE VENUE AND ACCOMMODATION, TRANSPORTATION, FOOD AND BEVERAGE, AND MATERIALS. THIS STUDY'S RESEARCH WILL PROVIDE NEW INSIGHTS INTO HOW IMPORTANT THESE FACTORS ARE IN ATTENDEES' PERCEPTIONS OF SUSTAINABILITY PRACTICES. UNDERSTANDING HOW ATTENDEES RATE THEIR CONFERENCE EXPERIENCE IS MORE IMPORTANT THAN EVER, ESPECIALLY AS THE NUMBER OF CONFERENCES INCREASES AND ATTENDEES HAVE A WIDER RANGE OF CONFERENCES TO CHOOSE FROM. AS THE ORGANIZER OF A GREEN MEETING CONFERENCE, THEY MUST ALWAYS ENSURE THAT THEIR ATTENDEES ARE SATISFIED. ENVIRONMENTAL AWARENESS IS AT AN ALL-TIME HIGH; AND CITIZENS, EMPLOYEES AND STAKEHOLDERS ALIKE HAVE INCREASED EXPECTATIONS FOR ENVIRONMENTAL CONSERVATION. WITH HEIGHTENED AWARENESS AND EXPECTATIONS, THERE IS AN OPPORTUNITY FOR GOVERNMENT TO SHOW ENVIRONMENTAL LEADERSHIP THROUGH INCORPORATING GREEN PRACTICES INTO ALL OPERATIONS, INCLUDING MEETINGS AND EVENTS. DOING SO CAN ALSO RESULT IN COST SAVINGS BY MINIMIZING THE USE OF RESOURCES AND REDUCING WASTE. CHOOSING TO AVOID BOTTLED WATER, REDUCING TRANSPORTATION THROUGH VENUE SELECTION AND USE OF TECHNOLOGY, AND ELIMINATING PRINT MATERIALS ARE EXAMPLES OF ACTIONS THAT WILL BOTH IMPROVE YOUR EVENT’S ENVIRONMENTAL SUSTAINABILITY AND SAVE MONEY. OVERALL, THE PURPOSE OF THIS RESEARCH IS TO DETERMINE CONFERENCE ATTENDEES' PERCEPTIONS OF SUSTAINABLE PRACTICES.
47 THE INFLUENCE OF PRODUCT LAUNCH ON CUSTOMER BUYING DECISION MAKING FAIEQ IMAN BIN MOHD FAUZEE, MUHAMMAD AMIN HIDAYAT BIN MOHAMMAD AFANDI SUPERVISOR : MADAM NURFATIN ADILA ABSTRACT THIS STUDY SUGGESTS A DECISION SUPPORT SYSTEM TO THE INFLUENCE OF PRODUCT LAUNCH AND CUSTOMER PURCHASING BEHAVIOUR TOWARD A PRODUCT LAUNCH. THIS WILL NOT ONLY MAKE IT POSSIBLE FOR DECISION-MAKERS TO WEIGH ALTERNATIVES AND CHOOSE COMPETITIVE PRODUCTS TO RELEASE ON THE MARKET, BUT IT WILL ALSO ENHANCE THEIR UNDERSTANDING OF HOW CUSTOMERS BEHAVE TOWARD SPECIFIC PRODUCTS, ALLOWING THEM TO CREATE MARKETING STRATEGIES THAT WILL WIN OVER MORE CLIENTS AND PRODUCE BIGGER PROFITS OVER THE LONG HAUL. THE TECHNIQUE CAN BE USED BY DECISION-MAKERS TO INCREASE THEIR CONFIDENCE IN NEW PRODUCT DEVELOPMENT IN TERMS OF IDEA GENERATION AND PRODUCT ENHANCEMENT. CUSTOMERS' PURCHASING DECISIONS ARE THE RESULT OF A COMPLEX INTERPLAY OF INTERNAL AND EXTERNAL INFLUENCES THAT AFFECT THEIR BEHAVIOUR AND, ULTIMATELY, THEIR PURCHASES. THIS ABSTRACT EXAMINES THE INTRICATE RELATIONSHIPS THAT EXIST BETWEEN PRODUCT QUALITY, PRICE, PRESENTATION, AND CLIENT PURCHASING DECISIONS. IT EXPLORES THE DIFFERENT ASPECTS, SUCH AS HOW A PRODUCT IS PRESENTED, HOW MUCH VALUE IS THOUGHT TO BE IN IT COMPARED TO THE COST, AND ITS QUALITY, THAT AFFECT A CUSTOMER'S CHOICE TO BUY A PRODUCT. THE ABSTRACT ALSO LOOKS AT HOW MARKETING METHODS AFFECT HOW CUSTOMERS VIEW A PRODUCT AND HOW THAT AFFECTS HOW THEY BEHAVE WHILE MAKING PURCHASES. THIS ABSTRACT CLARIFIES THE COMPLEX DYNAMICS THAT INFLUENCE CONSUMER PURCHASING DECISIONS AND THE SIGNIFICANCE OF COMPREHENDING THEM IN TODAY'S COMPETITIVE MARKETPLACE THROUGH A THOROUGH INVESTIGATION OF THESE ELEMENTS.
48 THE IMPORTANT OF FOOD SAFETY KNOWLEDGE AND PRACTICES IN KLANG VALLEY CAFÉ AHMAD ARIF FAISAL BIN JAMAL, MUHAMMAD ANIQ BIN MOHD YAZID SUPERVISOR : SULIZA BINTI HAIRON ABSTRACT THIS CHAPTER START WITH THE BACKGROUND OF STUDY,IN THE ASIA PACIFIC REGION, AROUND 225,000 INDIVIDUALS DIE ANNUALLY BECAUSE OF FOOD-RELATED INFECTIONS AND DISEASES, ACCORDING TO THE FOOD AND AGRICULTURAL ORGANIZATION (FAO) OF THE UNITED NATIONS (FAO, 2019; MABASA, 2019). IN THE PHILIPPINES, FROM 2005 TO 2018, 209 REPORTED CASES OF FOOD-BORNE DISEASE OUTBREAKS WERE RECORDED BASED ON THE STUDY OF UNIVERSITY OF THE PHILIPPINES COLLEGE OF HOME ECONOMICS DEPARTMENT OF FOOD SCIENCE AND NUTRITION. ILLNESSES DUE TO FOOD WERE USUALLY CONTRACTED FROM CATERING SERVICES, CANTEENS IN SCHOOLS AND WORKPLACES, HOTELS, RESTAURANTS.
49 INTENTION YOUNG CULINARIANS TO STAY IN CULINARY FIELDS MOHAMAD TAUFIQ BIN SAIRAN, IQMAL HAZIQ BIN HASLAN SUPERVISOR : AHMAD SAYUTI BIN YAHYA ABSTRACT THIS STUDY IS TO IDENTIFY THE INTENTION YOUNG CLINARIANS TO STAY IN CULINARY FIELD. THE VARIABLE WIL BE DISCUSS AND INVESTIGATE THROUGHLY BASED ON THE PREVOIUS JOURNAL ARTICLES. AROUND 370 SAMPLE SIZE OF EXPERIMENT SURVEY WILL BE CONDUCTED IN THIS RESEARCH AROUND MSU SHAH ALAM