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The ways kitchen department manage food waste in production area

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COMMERCIAL SUSTAINABILITY OF MALAY FINE DINING RETAURANT IN MALAYSIA

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COMMERCIAL SUSTAINABILITY OF MALAY FINE DINING RETAURANT IN MALAYSIA

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SAFWAT & AMIR ASYRAF

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MALAY FOOD INNOVATION TOWARDS CONSUMER ACCEPTANCE

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MALAY FOOD INNOVATION TOWARDS CONSUMER ACCEPTANCE

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HM2455A3
MOON & ADDA

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The Impact of globalization towards understanding of Malay Traditional Kuih among young generation in malaysia.

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The Issues That Lead to Nearly Extinction of Malay Food Heritage.

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The Issues That Lead to Nearly Extinction of Malay Food Heritage.

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Khairani & Amirah

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The Impact of globalization towards understanding of Malay traditional kuih among young generation in Malaysia.

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The Impact of globalization towards understanding of Malay traditional kuih among young generation in Malaysia.

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Luqman & Hazimi (NEW)

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The Impact of globalization towards understanding of Malay Traditional Kuih among young generation in malaysia.

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Baru

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The Ways Management Control The Food Waste In Hospitality Industry

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An Extinct Of Malay Food Heritage Among Millennium Generation In Malaysia

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An Extinct Of Malay Food Heritage Among Millennium Generation In Malaysia

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DINESCAPE AND CUSTOMER SATISFACTION IN MALAY UPSCALE RESTAURANTS

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Food Innovation Reduce the Appearance and Taste  Originality of Malay Traditional Food (Latest)

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Food Ethnic Industry Mushrooming in Urban Area in Malaysia

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Food Ethnic Industry Mushrooming in Urban Area in Malaysia

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The Influence Of Sexual Harassment On Job Hopping Among Employees In Hospitality Industry In Malaysia

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The Influence Of Sexual Harassment On Job Hopping Among Employees In Hospitality Industry In Malaysia

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Nabila & Fatini Update

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Atiqah and Adriana

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GENDER BARRIERS AND OBSTACLES FACED BY WOMEN CHEFS IN THE GASTRONOMY AND THE ‘HAUTE CUISINE’ FIELDS

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GENDER BARRIERS AND OBSTACLES FACED BY WOMEN CHEFS IN THE GASTRONOMY AND THE ‘HAUTE CUISINE’ FIELDS

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Aina Nasreen & Farah Narisya

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An Extinct Of Malay Food Heritage Among Millennium Generation In Malaysia (new)

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An Extinct Of Malay Food Heritage Among Millennium Generation In Malaysia (new)

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mira & ira

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The Impact of globalization towards understanding of Malay Traditional Kuih among young generation in Malaysia.

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The Impact of globalization towards understanding of Malay Traditional Kuih among young generation in Malaysia.

# data[].attributes.body
Luqman & Hazimi

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The Impact of globalization towards understanding of Malay Traditional Kuih among young generation in malaysia.

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latest dina and julia

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See all the wonderful things Azlina has made

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Mamat | Achik Bossku

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Nabila Atikah & Fatini

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Food Ethnic Industry Mushrooming in Urban area in Malaysia

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Food Ethnic Industry Mushrooming in Urban area in Malaysia

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HTM606 HM2455A5/A4

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Adam & Faris

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Nur Atiqah & Nur Adriana

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IRDINA AND JULIA

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Topic: The Factors Influencing Job-Leaving among Fast Food Restaurant Worker

Research Objectives

1. To identify the most influential job-leaving factor among fast food restaurant worker.

2. To analyze the ways to retain fast food restaurant worker from leaving their job.

3. To determine the effects of job-leaving issue towards fast food industry.

Research Questions

1. What is the most influential job-leaving factor among fast food restaurant worker?

2. What are the ways to retain fast food restaurant worker from leaving their job?

3. What are the effects of job-leaving issue towards fast food industry?

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Perceived quality of tourism development, hotel development and their tourism destination marketing in Bangladesh

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Perceived quality of tourism development, hotel development and their tourism destination marketing in Bangladesh

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THE EFFECTS OF FOOD WASTAGE DUE TO STRONG DESIRE AT BUFFET FROM FOOD PROVIDER AT KLANG VALLEY,SELANGOR.

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THE EFFECTS OF FOOD WASTAGE DUE TO STRONG DESIRE AT BUFFET FROM FOOD PROVIDER AT KLANG VALLEY,SELANGOR.

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FATIN NABILAH BT MOHD AMINUDDIN

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ZETTI AMIRA (2015152435)
PUTERI (2015136707

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LEVEL OF KITCHEN SAFETY KNOWLEDGE TOWARDS EMPLOYEES’ SAFETY PERFORMANCE: A CASE STUDY ON KITCHEN DEPARTMENT AT KLCC 

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LEVEL OF KITCHEN SAFETY KNOWLEDGE TOWARDS EMPLOYEES’ SAFETY PERFORMANCE: A CASE STUDY ON KITCHEN DEPARTMENT AT KLCC 

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(Latest)

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THE IMPACT OF UNCONTROLLABLE THEFT AND PILFERAGE IN THE KITCHEN TOWARDS HIGH OPERATING COST

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NURUL NABILAH BT KAMARULAZMAN (2016343231)

WARDAH BIN MOHD MOKHTAR (2016329091

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NUR IZZATY BINTI MOHD MARUAINUR FATIN SYAHIRAH BINTI MOHD FISOL 

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NUR IZZATY BINTI MOHD MARUAINUR FATIN SYAHIRAH BINTI MOHD FISOL 

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TOPIC: THE MINORITY OF WOMEN WORKING IN KITCHEN DEPARTMENT OF HOSPITALITY INDUSTRY
ISSUE: THE CAUSES OF THE MINORITY OF WOMEN WORKING IN KITCHEN DEPARTMENT OF HOSPITALITY INDUSTRY

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TOPIC: THE EFFECTS OF DIGITAL AMNESIA THROUGH MEMORY LOSS AND DISTRACTION TOWARDS TRAVEL EXPERIENCES

DIGITAL AMNESIA (DEFINITION):

-       The experience of forgetting information that you trust to a digital device to store and remember for you (Kaspersky Labs and Opinion Matters, 2015)

-       The societal shift from individuals remembering and recalling information to reliance of digital devices to store information and for accessing information for searching (Greenwood & Quinn, 2017)

RESEARCH ISSUES (PROBLEM STATEMENT):

·       Ayeh (2018)

-       Problematic use of smartphones & similar mobile devices in vacation contexts has received limited attention

-       The dark side of mobile technology is yet to be given deserving attention

-       The deleterious effect of mobile distraction on touristic experience is still largely overlooked by tourism research

·       Greenwood & Quinn (2017)

-       Most significant development is the digital mobile platform through handsets such as tablets & smartphones

-       Adoption of mobile platform made significant impact on societal behavior especially in tourism

-       To trust technology to store information that people do not need to remember it but do know where the information may be obtained

-       Digital Amnesia could disrupt tourism experiences

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TOPIC/ISSUES:  WAGE RANK ON JOB SATISFACTION

TITLE: DOES WAGE RANK AFFECT ON EMPLOYEES WELLBEING IN KITCHEN DEPARTMENT

PURPOSE OF STUDY: THE PURPOSE OF THIS STUDY IS WE WANT TO IDENTIFY THE RELATIONSHIP BETWEEN WAGE AND WELLBEING OF THE EMPLOYEES.

Problem Statement I:

Salary encompasses an important impact on the work satisfaction. Researchers notice that in Europe intrinsic factors like job rank level, career square measure the predictors of upper job satisfaction among workers. A study conducted by Kebriael and Moteghedi (2009), public workers attributed the discontent with their jobs to low advantages and salaries. In addition, NaeemIlham, Hadi, Shishi & Piarala (2011) additionally found important positive relationships between job satisfaction and remuneration amongst civil servants within the Republic of Maldives. This demonstrates that once workers understand that their remuneration is honest, they're presumably to expertise a sense of satisfaction. This can be as a result of financial gain helps people to satisfy sure universal desires and, therefore, income a minimum of at lower levels is associate antecedent to job satisfaction and subjective well-being. To solve this problem understanding the causes and effects of turnover can help your company develop scheme and policies to increase the odds of keeping the staff extremity you value.

Problem Statement II:

Salary also encompasses an important role on employees’ performance and wellbeing. An employee who’s had low performance that is because of their low wages. The study conducted by Noordin and Jusoff and Mustapha reported that salary have a significant effect on lecturers level of job satisfaction. High job satisfaction will increase the productivity of an organization, in turn increasing the overall organizational performance (Calvin & Bongani, 2017). In kitchen department they had to work more and do more than their wages range. Even there are not in the same range level they do task equal and sometimes more that high wages range. This may lead to the low performance that may affect the productivity of kitchen department. To solve this problem, company or organization may pay an incentive. Incentive pay is compensation over and above the amount of pay specified as wages Incentive pay is used by many organizations to improve employee morale, motivation, and productivity or as a thank you to employees who achieve a significant goal.

Objective of the study:

I.            To examine the employee satisfaction toward their wages rank in Renaissance Hotel ,JB

II.            To examine whether their performing and wellbeing are based on their wages

III.            To examine whether their get pay for their extra performance

IV.            To investigate the relationship between wages rank and employee wellbeing

Question:
1. What is their expected salary for their performances?

2. Are the employees satisfied with their wage?

3.Whether their job performances reflects to their satisfactions and wellbeing?

4. Does the employees do the job for salary or because of their love for their job?.

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MUHAMMAD HIDIR BIN OMAR (2015156553)
RAHIMAH BINTI MAT OZAHOR (2015149669)

Topic: Product information(verbal), consumer perception, buying decision, different gender.

Title: HOW INGREDIENTS AND NUTRITION INFORMATION, INFLUENCE THE MALE AND FEMALE CONSUMER’S PERCEPTIONS AND BUYING DECISION.

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NUR HIDAYAH BINTI JESNI (2015140107)        FARINA REEHANI BINTI MOHD NOH (2015165485)

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NUR HIDAYAH BINTI JESNI (2015140107)        FARINA REEHANI BINTI MOHD NOH (2015165485)

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TITLE

BULLYING ON TRAINEES DURING INTERNSHIP AFFECT TRAINEES' PERFORMACE

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HM245 5C

NURUL HANIS BINTI MOHD FIKRI (2016734817)

OMAR DANIAL BIN MOHD YUSSOF (2016598307)

Title:

The Factors That Influence the Sustaining of Preparation of Malay Traditional Kuih in the Hotel Kitchen Department.

Issue:

The complexity and challenges of preparing Malay traditional kuih in hotel kitchen.

Why Malay Traditional Kuih is being outsource rather than prepared in hotel kitchen?

Problem Statement:

The diminishing of Malay tarditional kuih in food and beverage outlet in hotel industry are quite obvious recently. In consequent there were many foreign dessert is infused in the hotel outlet which mostly are Western dessert. Western dessert has dominating our hotel industry business viciously even it is costly to produce it in term of their ingredient. We have choose this topic in hoping to get to the bottom of this issues as to the factors of hotel kitchen department has not producing Malay traditional kuih conventionally and outsourcing it.Our opinion is that limited knowledge by the chef complexity of preparing that contribute to outsourcing of Malay kuih by the hotel and Malay food heritage may play as major part that contribute to the factors of sustaining the Malay traditional kuih has being extinct in food production in hotel kitchen department.

Purpose of the Study:

We aim to get an understanding regarding the challenges as to the reason of kitchen hotel were not producing traditional Malay Kuih,why it is being outsource and to investigate whether the knowledge and Malay food Heritage association influence the factors of sustaining the Malay traditional kuihin hotel kitchen department.

Introduction

Nowadays, westernization is an epidemic that slowly and gradually eating away the ideas and mentality of our Asian people. Technologies, monetary power and influences are the ideas in which one would consider as westerner are better than most Asian countries. Although benefit are gained from it, such as education, health and development opportunity is widen and enhance through this westernization, nevertheless, the negative impact can’t be unseen as more and more of our culture and heritage are slowly diminishing alongside the wave. Cultural and heritage are always at war with modernization, the advancement of as civilization usually lead to the termination of history and heritage. Although some may disprove of this, but history always portrays that heritage are usually erased and flow away throw the river of past and forgotten. Western tradition has made a large influence on the Asian society after World War 2. The rate of tourists coming to Asia has elevated and the Asian way of life has been more modernize than before.  Many people in Korea, Vietnam, Thailand, and lots of other nations have the preference to seek Caucasian and be becoming westernized through consuming westernized meals (Sally Tran, 2013). Young generation nowadays are among the most influenced by the wave of westernization and globalization. This phenomena can be observe in local dinners where rather than lining up in the front of House of Kopitiams shop keen for a hearty serving of exceedingly Malaysian fare, an increasing number of young Malaysians are opting to patronize Western stores, Japanese sushi bars, fusion restaurants and franchises. It is especially visible for the duration of massive city centers in Malaysia, Singapore and, to a sure extent, the vicinity (Bernard Goh, 2016). This is a sign of how cultural and traditional food are being taken over due to modernization and globalization,  among the aspect that proven to be a great concern especially for a Malaysian citizen is the diminishing rate of our traditional Malay kuih. The historical rich background and the evolving of our traditional malay kuih is embedded in history dated back since the the great Malacca period. As Malacca is a major trade route, more knowledge, recipe and information are shared and practice which influence the way of food preparation and assimilation of the traditional malay cuisine and dessert. The process lead to a booming evolving of traditional food and dessert. But in the recent years, traditional Malay kuih is starting to fade away, youngster nowadays would prefer western dessert such as cream puff, tartlet, and brownies rather than local dessert such as kuih lapis, seri muka, and ketayap. This is a sign that western cuisine have successfully influence the mind set of our young Malaysian into preferring more on western dessert rather than traditional local dessert. Not only that, the situation is worse if we were to look at the hotel industry especially their pastry kitchen, most pastries kitchen nowadays in hotel do not make traditional Malay dessert but they either outsourcing them or simply removed it from the menu. Statistic of 2016 from the Malaysia Tourism industry, 26.8 million tourist have travelled to Malaysia and most likely that a percentage of that figure will stayed at the local hotel, but given the situation where Malay traditional dessert is not considered important in hotels, then we simply lost the opportunity to exposed our delicious and wonderful dessert to the world through the medium of a tourist. To say that Malay traditional kuih required a lot of skilled and knowledge is simply ignorance, there are more complicated and time consuming dessert that are being produced in the hotel kitchen such as macaroon, cakes and truffle while Malay traditional dessert only required the right equipment combining with the right amount sufficient time and knowledge. Chef in Malaysia hotel are mostly a local Malaysian citizen but with the tittle of a chef but still unable to produce a Malaysian traditional dessert is to show that our skilled education department is lacking in implementing a proper education system which dictates high value toward our heritage cuisine and dessert. Nevertheless, to simply put all the blame on an institution is not just but is seem that the case here is the awareness is lacking on the importance of our traditional Malay dessert. Thus,  this paper is written with the intention of conducting a research on the reason as to why traditional Malay dessert is not being produced or being outsource off the hotel and whether complexity play a major challenges in making a traditional Malay kuih.

Research Objectives

1. To investigate the chef’s knowledge level in preparing the Malay Traditional Kuih

2. To identify factors influence the outsourcing of Malay Kuih production.

3. To determine the factors that influence Malay traditional Kuih through Malay food heritage.

Research Questions:

1. Do chef’s knowledge level influence the factors of sustaining the production of Malay traditional kuih in hotel kitchen department?

2. Why is hotel kitchen department outsourcing Malay traditional kuih influence?

3. What is the role Malay food heritage to sustain the production of Malay traditional kuih?

Hypotheses:

1. Chef’s knowledge level have impact on the factors sustaining the production of Malay kuih in hotel kitchen.

2. Outsourcing of Malay kueh negatively affect the factors of sustaining the production of Malay kuih in hotel kitchen.

3. Malay food heritage positively related to the factors of sustaining production of Malay kuih in hotel kitchen.

Significance of Study:

The goal of this study is to get a general idea on  Malay Traditional kuih and overcome the difficulty as to why it is being outsourcing, also to discover what aspect affect the position and state of our Traditional Malay kuih by understanding the causes or effects of outsourcing traditional Malay kuih. This study refine our current understanding of the level of knowledge of chef in preparing traditional Malay kuih. Apart from that, it would also provide a new insight of the relation between Malay heritage and traditional Malay kuih and give an understanding as to what makes sustaining the production of traditional Malay kuih is either successful or unsuccessful.

Research Design

The type of our research design is exploratory research. The first technique that we preferred is by using secondary or historical data in purpose to investigate and clarify the factors of sustaining the production of Malay traditional Kuih in hotel kitchen department. We have conduct the research by collecting many of previous study on the same area of Malay food heritage. We have collect up to total twenty paper work or articles that related to Malay food heritage from varieties of online and journal sources as such Google Scholar, Research Gate and Science Direct. However, there were limited study regarding to the Malay Traditional Kuih specifically but there were plenty of sources that related to Malay and Malaysian food knowledge that is applicable and well related to our topic. In order to add more strengthness to our undergraduate thesis we have decided to choose other techniques for this exploratory study so that, this article will convince the reader and make it as an interesting article to be read.

The second technique of secondary data research design is that we will applied is conducting survey through interview session with the Executive chef, Sous Chef, Chef De Patie and Demi Chef from all kitchen department including Malay kitchen, Western kitchen, Chinese kitchen, Garde Manger and etc. This interview session will be conducted in purpose to identify the chef’s opinion on the importance of sustaining the production of Malay traditional kuih in hotel kitchen. Apart from conducting interview session, we also will design a questionnaire that related to Malay traditional kuih and distribute it to all other staff in hotel kitchen department.

Definition of Malaysian Kuih:

According to Mok 2016, Malaysian kuih is result of cultures and flavors marriage as he mentioned that our local kuih is an unique combination of delicacies by Malay and Peranakan origins. Kuih is a bite-sized dessert that range in varieties of forms, shapes, sizes, colours, styles and flavours. Some are sweet, some are savoury, some are rich and thick, some are smooth and light, and some are even spicy and fragrant. Our local kuih is still positioned as the favourite dessert among the typical Malaysian beacause it is easily can be found and regularly sold at roadside stalls, in wet markets, in some modernized cafes, at some restaurants including the coffee shops. There is no difficulties for the Malaysian to find kuih because it can be consumed throughout the day, as a snack or as dessert, and even as a meal on its own.

The varieties of Malaysian Kuih-Muih that categorized by the different method of cooking:

Steamed:

a) Kuih talam- his kuih has two layers. The top consists of a white layer made from coconut milk and rice flour, whereas the bottom layer is green and is made from green pea flour flavoured with pandan.

b) Kuih kochi – glutinous rice dumplings filled with a sweet paste, shaped into a pyramid-like and wrapped with banana leaves.

c) Kuih lapis – a sweet steamed cake made from rice flour, coconut milk, sugar and various shades of edible food colouring done with many individual layers.

d) Putu piring – a round steamed cake made of rice flour dough, with a palm sugar sweetened filling.

Baked:

a) Kuih akok – a rich confection made with liberal quantities of eggs, coconut milk,     flour and brown sugar, akok have a distinctive sweet caramel taste. It is popular in the states of Kelantan and Terengganu.

b) Bahulu– tiny crusty sponge cakes which come in distinctive shapes like button and goldfish, acquired from being baked in molded pans. Bahulu is usually baked and served for festive occasions.

c) Pulut panggang – glutinous rice parcels stuffed with a spiced filling, then wrapped in banana leaves and char grilled. Depending on regional tradition, the spiced filling may include pulverised dried prawns, caramelised coconut paste or beef floss. In the state of Sarawak, the local pulut panggang contains no fillings and are wrapped in pandan leaves instead.

Deep Fried:

a) Cucur – deep-fried fritters, sometimes known as jemput-jemput. Typical varieties include cucur udang (fritters studded with a whole unshelled prawn), cucur badak (sweet potato fritters), and cucur kodok (banana fritters).

b) Curry puff– a small pie filled with a curried filling, usually chicken or potatoes, in a deep-fried or baked pastry shell.

c) Kuih keria – fried doughnuts made with a sweet potato batter and rolled in caster sugar.

Poached:

Onde onde – This Malaca origin kuih is a small round balls made from glutinous rice flour colored and flavored with pandan, filled with palm sugar syrup and rolled in freshly grated coconut.

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FOOD SAFETY KNOWLEDGE AMONG FOOD TRUCKS EMPLOYEE IN KLANG VALLEY.
RESEARCH OBJECTIVE

1. To find out food preparation training received by the food truck employees in Klang Valley.

2. To determine the food storage system applied by the food truck employee in Klang Valley.

3. To investigate the hygiene practice by the food truck employee in Klang Valley.

4. To examine the food preparation practice by the food truck employee in Klang Valley.

RESEARCH QUESTION

1. What is the food preparation training received by the food truck employee in Klang Valley?

2. How is the food storage system applied at the food truck employee in Klang Valley?

3. How is the hygiene been practice by the food truck employee in Klang Valley?

4. What is the food preparation practice by the food truck employee in Klang Valley?

HYPOTHESES

H1: There is a relationship between training and food safety knowledge among the food truck employee in Klang Valley.

H2: There is a relationship between food storage and food safety knowledge among the food truck employee in Klang Valley.

H3: There is relationship between hygiene and food safety knowledge among the food truck employee in Klang Valley.

H4: There is relationship between food preparation and food safety knowledge among the food truck employee in Klang Valley.

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Evaluation of Food Safety Knowledge, Attitude, Practices of Food Handler inSecondary Schools in Shah Alam 

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Evaluation of Food Safety Knowledge, Attitude, Practices of Food Handler inSecondary Schools in Shah Alam 

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Edit TF

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Evaluation of Food Safety Knowledge, Attitude, Practices of Food Handler in Primary and Secondary Schools in Shah Alam.

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Guest Satisfaction towards standard delivery system in 4/5 stars hotel in Kuching, Sarawak

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2nd

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HTM701            ZUNNUR IZZAT BIN ZAINAL

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HTM701            ZUNNUR IZZAT BIN ZAINAL

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2nd Draft
Evaluation of Food Safety Knowledge, Attitude, Practices of Food Handler in Primary and Secondary Schools in Shah Alam

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CUSTOMER SATISFACTION TOWARDS SERVICE QUALITY ON ONLINE FOOD ORDERING SERVICE
RESEARCH OBJECTIVES

1)      To identify the service quality attributes among online food ordering service’s customer.

2)      To investigate the effects of service quality attributes towards customer satisfaction on online food ordering services.

3)      To explain the relationship between the service quality attributes and customer satisfaction on online food ordering services.

RESEARCH QUESTIONS

1)      What are the service qualities attributes among online food ordering service’s customer?

2)      What are the effects of service quality attributes towards customer satisfaction on food ordering service’s customer?

3)      Is there a relationship between the service quality attributes and customer satisfaction on food ordering service?

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Topic: The Factors Influencing Job-Leaving among Fast Food Restaurant Worker

Research Objectives

1. To identify the most influential job-leaving factor among fast food restaurant worker.

2. To analyze the ways to retain fast food restaurant worker from leaving their job.

3. To determine the effects of job-leaving issue towards fast food industry.

Research Questions

1. What is the most influential job-leaving factor among fast food restaurant worker?

2. What are the ways to retain fast food restaurant worker from leaving their job?

3. What are the effects of job-leaving issue towards fast food industry?

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HTM701            Nur Shifa Binti Mohd Razali

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HTM701            Nur Shifa Binti Mohd Razali

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Factors Effecting Employee Loyalty in the hotel Industry

Research Question:
1) to identify the relationship between organizational culture and employee loyalty
2) To identify the relationship between reward and employee loyalty
3) To determine whether demographic  characteristics contribute to the relationship between organizational culture and employee loyalty

Research Question:
1) Does the organizational Culture effect the employee loyalty?
2) Does the reward effect employee loyalty?
3) To what extend the demographic characteristic effect the relationship between organizational culture and employee loyalty?

Theoretical Framework:

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Factors of disable worker remain in the same position on fast food restaurant

OBJ:
1) To identify the factor that restrain disable employee receive better position.
2) To examine whether disable employee performance  meet management satisfaction

3) To analyze the other benefit that makes disable employee stay working in fast food restaurant.

QUE:
1)What is the factor that restrain disable employee from getting  better position level ?
2) to what extend disable employee performance meet the management satisfaction.
3) What is the other benefit that makes disable employee stay loyal to the job

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HTM701           NUR DIYANA BINTI MOHD YAZID | HM772 1A1| 2016915583 | 2ND DRAFT

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HTM701           NUR DIYANA BINTI MOHD YAZID | HM772 1A1| 2016915583 | 2ND DRAFT

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Factors of Improper Food Safety among the Food Trucker in Malaysia

Research Objective
1. To examine the food safety  application among the food truck handler.
2. To investigate factor of improper food safety application among the food truck handler.
3. To identify the procedure to be fulfill by the food truck handler in order to apply a proper food safety.

Research Question
1. To what extend the food safety application among the food truck handler.
2. What are the factors of improper food safety application among the truck handler?
3. What are the procedure to be fulfill by the food truck handler in order to apply a proper food safety.

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Research Objectives
1. To determine the factors of fast food workers leave their job.
2. To identify the most influence factor that make fast food worker leave their job.
3. To analyze the ways to retain fast food worker from leaving their job.

Research Questions
1. What are the factors of fast food workers leave their job?
2. What is the most influence factors that make fast food workers leave their job?
3. What are the ways to retain the fast food workers from leaving their job?

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The Factors that Restrain The Food Truck Handler to Apply A Proper Food Safety Programme

Research Objective
1. To examine the food safety  application among the food truck handler.
2. To investigate the factors that restrainthe food truck handler to implement a proper food safety.
3. To identify the procedure to be fulfill by the food truck handler in order to apply a proper food safety.

Research Question
1. To what extend the food safety applicationamong the food truck handler.
2. What are the factors that restrain the food truck handler to implement a proper food safety?
3. What are the procedure to be fulfill by the food truck handler in order to apply a proper food safety.

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1. Research Objective

1. To examine the factors influencing Gum Arabic intake among renal impairment patient.

2. To test relationship between consumption of Gum Arabic and quality of life among renal impairment patient

3.  To compare the differences of quality of life between those who consumed Gum Arabic and those does who does not consume Gum Arabic

2. Research Question

1.  What is the factors influencing Gum Arabic intake among renal impairment patient.

2.  What is the relationship between consumption of Gum Arabic and quality of life among renal impairment patient

3.  What are the differences of quality of life between those who consumed Gum Arabic and those does who does not consume Gum Arabic

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Research Objective:
1. To evaluate the  service delivery system of 4/5 star hotels in Kuching towards guest satisfaction.

2. To examine the employee skills towards the guest satisfaction in 4/5 star hotel in Kuching.

3. To investigate the relationship of the service delivery system towards the guest satisfaction.

4. To explain the moderating effect of the service blueprinting on the service delivery system towards the guest satisfaction.

Research Question:
1. What is the relationship of the service delivery system and the guest satisfaction

2. How the employee skills affect the guest satisfaction in 4/5 star hotels in Kuching.

3. How effective is the quality of delivery system provided by 4/5 star hotels in Kuching towards the guet satisfaction?

4. What is the moderating effect of the service blueprinting on the service delivery system towards the guest satisfaction

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Research Objective:
1. To investigate the relationship between technology innovations and customer experiences.
2. To identify the relationship of menu information and customer experiences.
3. To examine the relationship of ordering satisfaction and customer experiences.
Research Question:
1. What are the relationship between technology innovations and customer experiences?
2. How menu information can effects customer experience?
3. How ordering satisfaction can change customer experience?

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Research Objective
1. To determine the effects of employee satisfaction on leadership behavior
2. To identify the types of leadership behavior in hotel industry
3. To explain the relationships of employee satisfaction and leadership behavior
Research Question
1. What is the effects of employee satisfaction and leadership behavior?
2. How the effects of employee satisfaction and leadership behavior on organization?
3. To what extend  the leadership behavior affects the employee satisfaction?

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Developing RO