Mohd Salehuddin Mohd Zahari

Individual Differences, Perceived Ease of Use, and Perceived Usefulness in the E-Library Usage

This study examines the usage of e-library among students in a public university in Malaysia using the Technology Acceptance Model. Data from a questionnaire survey of 201 students were analyzed using linear regression. The results show that individual differences (computer self-efficacy and knowledge of search domain) had a significant positive relationship with perceived ease of use. Perceived ease of use showed significant relationship with perceived usefulness but non significant with the actual usage of the e-library. For perceived usefulness, it showed a significant relationship with the actual usage of the e-library. Lessons and discussions for individual differences, perceived ease of use, perceived usefulness, and actual usage are presented.

Hospitality Education in Malaysia: Filling the Skill Gap

The recent development of the visitor market in Malaysia has brought to light an increasingly urgent need to supply adequate numbers of skilled personnel in the hotel sector. Itemizes and discusses recent advances and incentives by Government and the private sector to develop a strategy to meet this demand. Describes the involvement of government agencies in co‐ordinating the training effort as an important first step in providing legitimate instruction at all levels which is recognized by employers. As a result, quality standards are seen to be improving, job opportunities are becoming wider, and, it is hoped, more stability in a highly mobile work force will be achieved.

Dry hotel and Syariah Compliant practices: Concepts, challenges and reality in Malaysia

A large growing numbers of Muslim, the increasing intra-regional travelling patterns among the Middle Eastern travellers with high spending power and the current tourism trends slightly influenced the hotel companies in this region to capture the Muslim market in the industry. This positive development together with the increasing demand and greater concerned of Muslim travellers on matters related to Islamic hospitality services have led to the interest of hotel companies to turn into Dry and Syariah Compliant hotel practices and the concept starts spreading into the Muslim countries globally. This paper conceptually discusses the both concepts and how it implicates Malaysian hotel industry scenario.

Malay Cooking Method Terminologies: Understanding and Usage

There are numerous methods of cooking terminologies that are used in Malay cooking that consist of dry and moist methods. However, although Malay culinary is very rich in terminologies, some of them are disappearing. The probability of these terminologies will become extinct when the older generation dies and it will no longer be spoken or known by anyone. However, this phenomenon occurs not only among the ordinary youngsters, but it also goes to young professional chefs and culinarians. Therefore, this study empirically investigates the level of understanding of Malay cooking method terminologies and its impact to the usage among the young Malay culinarians in their daily cooking activities. This study used a quantitative approach, and respondents were among the young Malay culinarians who are working directly in food industries within the Kelang Valley, Malaysia. The results from descriptive and multiple regression analyses revealed that the majority of the respondents have a relatively poor understanding on Malay cooking method terminologies. The finding further proved that the respondents only use a few Malay cooking method terminologies in their daily cooking activities. In this sense, transferring the Malay food terminologies and knowledge from generation to generations is the effective way in achieving its preservation. The more Malay food terminologies are understood, the better people will be able to communicate and use it in their daily lives and at the same time will be able to sustain and constantly use the terminologies in the next future.

Nurturing Common Acceptable Food through Acculturation

This paper reveals the impact of acculturation through education, social interaction and media on the nurturing of foodways among three Malaysian ethnic groups. It assists one to understand other ethnic food traditions, be accustomed to different ingredients and recipes, and get to know other’s preferred eating and serving practices. Acculturation catalyzes the use of a wide variety of food in the community and introduces new eating and cooking practices. The practices of other ethnic food help create a strong confidence in the formation of a common acceptable food.

Conceptual Framework for Shari’ah Governance with Special Reference to the Muslim Friendly Hotel Sector in Malaysia

It has been a goal of the Malaysian Government to establish Malaysia as a global halal hub. To achieve this objective, various initiatives have been undertaken which include the establishment of the Halal Master Plan, Halal Industry Development Corporation, appointment of Department of Islamic Development Malaysia (JAKIM) as the halal certification authority and development of a number of halal standards. This paper conceptually discusses the current legal and regulatory framework for the halal industry in Malaysia with special reference made to the Muslim Friendly Hotel sector. Reviews of various related documents demonstrate that there is a lacuna in the existence of a governance framework for the halal industry, which includes the absence of a halal standard for the Muslim Friendly Hotel sector. Another serious drawback identified in this regulatory framework is the lack of a clear and proper shari’ah governance framework for the halal industry. This paper therefore proposes that there is an urgent need for the policy makers to develop such a comprehensive halal standard for Muslim Friendly Hotels in this country. Establishing a comprehensive shari’ah governance framework for the halal Industry is inadvertently another crucial part that needs to be addressed by the relevant authorities to ensure further development of the halal industry in Malaysia. It is hoped that this paper will create alarm among the policymakers, key hotel operators, and regulatory bodies so that a more comprehensive and updated piece of shari’ah framework that governs the formation of the Muslim Friendly Hotels sector will be formulated.

By-choice and by-chance: Assessing undergraduates hotel career commitment

Undeniably,the significant major expansion in tourism and hospitality industry can clearly be seen in Malaysia and this has turned the hotel industry into one of the most important sectors in the country.This is evident when this industry contributes as the third largest foreign exchange revenue with many new opening thus creates demand for employment especially among the graduates with higher hospitality qualifications.This phenomenon lead to the proliferation of the public and private hospitality institutions in Malaysia with various related courses offering and two to threefold of students’ intake.Some students in the public hospitality institutions in particular are enrolling either By-Choice which isreferring a decision of individual school leavers of choosing or applying a program based on own desire,interest and qualification or By-Chance which is the method of offering the school leavers on the program that they are not applying but their qualification suit the program offered.Although the main intention of both modes is to increase the number graduate into the hospitality industry however those By-Chance students in particular might create an issue with regard to their future career commitment toward employment in hotel industry.This study is therefore aims to compare the hotel career commitment between By-Choice and By-Chance hospitality undergraduate students and investigate the relationship between hallmark and work value in hotel industry and the graduate’s commitment towards hotel career.Using the quantitative approach the hospitality undergraduate students who are currently undertaking hospitality programs at three Universiti Teknologi Mara campuses (Puncak Alam,Penang and Dungun) were surveyed.Through a series of analyses like inferential statistic (Independent sample t-test and standard multiple regressions),some useful insights on the issue investigated were obtained.Result revealed that the hallmarks of the hotel industry either nature of hotel career,pay and benefits,chances of promotion,co-workers,physical working condition and work value do not clearly influenced the hospitality undergraduate students career commitment.The most remarkable findings of this is that,if not all,the declining sentiment or reducing intentions to pursue such career among the UiTM hospitality undergraduate students are apparent regardless whether they were initially choosing the course (By-Choice ) or being offered with the course (By-Chance).This is evidence when there is no single difference between both By-Choice and By-Chance either on the hallmarks of the hotel industry and commitment toward career.These weakened employment intentions are formed during the educational programme and are probably at least partially a result of the maturation process and experience after undergone the practical training is giving varying consequences and implications for hospitality institutions,industry and the government.

Malay Women in Postpartum Period: Food Beliefs and Practices

Postpartum or confinement period generally perceived by most countries in the globe as an illness or disease requires special attention and treatment for women who experience it. However, due to technological and social advancement, the belief and practices are changing which therefore lead to different ways by which old and young generation mothers perceive this confinement period. Using qualitative approach employing semi-structured interview, young mother has more logical reasoning before accepting the food and practices in postpartum period as compared to old generation mother. The cultural belief and knowledge that is passed from generation to generation is now strengthened and supported by scientific proof as young generation mother is explained scientifically the relevancy of their ancestor in postpartum food practices and belief. Thus, the word “traditional practices” evolve with time and technology.

Malaysian gastronomic products: Analysis on western tourists level of consumption and experiences based on gender and age

This study investigates the levels of consumption and experiences of western tourists toward Malaysian gastronomic products based on their gender and age. A series of statistical analyses (independent sample t-test and One-Way ANOVA) looking at the differences on gender and age group were therefore employed. Results revealed that, despite no significant differences, both males and females of western tourists consumed a lot of Malaysian food and beverage during their vacation. Similar goes the young and middle age groups. The high levels of consumption and experiences among these groups have given limelight to the related authorities in planning and promoting the Malaysian gastronomic products to the right target market, as they are seen to have a huge potential in boosting the local economy.

Food and Malaysian climbers at high altitudes

The suitability of food taking besides others provisions is one of the vital elements to be considered for the high altitude mountain climbers to combat with the common symptoms of physiological changes like Acute Mountain Sickness, nauseous, breathing difficulties including appetite suppression and reduction of taste. This paper report the experiences of 2007 Malaysian Everest expedition teams with regard to the types of food consumed particularly during the last phase of the expedition before conquering the peak of the mountain.