1st Edition
Hospitality and Tourism 2015 Proceedings of HTC 2015 (Malacca, Malaysia, 2-3 November 2015)
Innovation and Best Practices in Hospitality and Tourism Research contains 71 accepted papers from the Hospitality and Tourism Conference (HTC 2015, Melaka, Malaysia, 2-3 November, 2015). The book presents the “up-and-coming” paradigms and innovative practices within the hospitality and tourism industries, and covers the following topics:
Management in Hospitality, Tourism, Foodservice and Gastronomy, Hospitality, Tourism and Foodservice Environment: Trends, New Concepts, and Developments, Education and Industry Linkages, Corporate Social Responsibility and Business Ethics in Hospitality and Tourism Industry, Economic / Social / Environmental / Cultural Impact of Tourism, Global Perspectives on Business, Hospitality and Tourism. Marketing Channels, Issues and Transformations in Hospitality and Tourism Industry, Information and Communication Technologies in Hospitality and Tourism Industry, Marketing Approaches/ Strategies in Hospitality and Tourism Industry, Consumer Behaviour in Hospitality and Tourism Industry, Human Resource Management in Hospitality and Tourism, Health and Wellness Tourism, Gastronomic Tourism, Sports Tourism, Islamic/Halal Tourism and Hospitality Management, Tourism Security and Safety, Tourism Development and Planning, Green Technology and Strategies in Hospitality and Tourism, Food Safety, Quality and Innovations, Research and Knowledge Transfer, International Tourism and Management of Crisis, Infrastructure, Development and Sustainability in Hospitality and Tourism Industry, Trends in Entrepreneurial Activity in Business and Hospitality, Trends in Accommodation, Food and Beverage, Transportation, Leisure and Events, and Hospitality Training and Development.
The contributions on diverse topics present new ideas and information on the “stateof-the-art” research into hospitality and tourism. Innovation and Best Practices in Hospitality and Tourism Research will indeed be a useful reference for academics, postgraduate students as well as professionals involved in the fields of hospitality and tourism.
Hospitality management
Service failure recovery in the restaurant industry: A proposed methodology using experimental-based design
M.H.A. Rashid, R. Hasanordin & F.S. Ahmad
Students’ satisfaction towards the counter service quality at university accommodation in UiTM, Shah Alam, Malaysia
K.H. Omar & Z. Mohi
Queuing management: Installation of distractions towards customer satisfaction
R.I.P. Raja Mustapha, M.Z.F. Ibrahim, N. Ghazali, A. Salim & Z. Ahmad
Proactiveness approach towards independent restaurant performance
N. Ghazali, R.I.P. Raja Mustapha, M.Z.F. Ibrahim, A. Salim & J.M. Saber
Perceive quality, memorable experience and behavioral intentions: An examination of tourists in National Park
M. Mahdzar, A. Shuib, M.A. Shamsul Herman & S. Ramachandran
Student satisfaction towards Caffé Giunto
A.A. Zainol, A.S. Kisun, S.N.I. Norashikin & Z. Mohi
Value of services: The psychology of queuing satisfaction
M.Z.F. Ibrahim, R.I.P. Raja Mustapha, N. Ghazali, A. Salim & M.R. Khairuddin
The outcomes of minimum wage implementation in Langkawi hotels
R. Ahmad, N. Zainol & H. Omar
Effects of Perceived Supervisor Support (PSS) towards employees’ intention to leave a job
H. Ghazali, N. Mohamad Nashuki & M. Othman
Modelling Importance Performance Analysis (IPA) to improve service quality of luxury hotels
M.T. Zamri, A. Jamin & N. Mohd Akhuan
Work variables and work-family conflict: How does it affect the hotel managers in Malaysia?
N. Sumarjan, I.M. Ghazali, M.F.S. Bakhtiar, S. Tarmudi & S.M. Radzi
The influence of Entrepreneurial Orientation (EO) on restaurant business performance
S.A. Talib & M.F. Shafie
Emotional labor and job performance: A case study of receptionists in Carlton Holiday Hotel and Suite, Shah Alam, Selangor
W.P. Yuan & I.M. Akhir
The effect of physical environment on behavioral intentions through emotions: A case of five star beach resorts in Langkawi, Malaysia
N.S. Ramlan & F.S.C. Abdullah
The intention of Malay restaurant operators to adopt Mamak restaurant strategies
R. Salleh, N.A.M.M. Rosdi, Z. Othman & S.M. Radzi
A preliminary study of the relationship between Oneworld perceived value and passenger satisfaction
N.H. Seliman, S.M. Radzi, N. Sumarjan & R.A. Aziz
Hospitality & tourism marketing
Internet marketing in promoting cross-border healthcare in Malaysia
L.Y.Wong & N. Sulaiman
Hotel loyalty program rewards and customers intention to enroll
H. Nurhaizura, M.F.S. Bakhtiar &A.A. Azdel
The influence of Islamic marketing mixes upon Shariah compliant hotel in Malaysia: From the managerial views
N.A. Zuppri &A.M. Shahril
Destination loyalty among international tourists: The effect of destination marketing
P. Mihanyar, S.A. Rahman & N. Aminudin
Profiling the effective marketing mix on purchase intention in Malay Spa
A. Jamin, M.T. Zamri & N. Mohd Akhuan
Exploring hotel loyalty program challenges in establishing loyalty: A case study of Malaysia city hotel
J. Anuar, N. Sumarjan & S.M. Radzi
Constructing a brand for rural tourism destination: Hard and soft factors attractions
S.F. Adeyinka-Ojo &V. Nair
Tourism management
Challenges of seaweed community-based homestay programme in Sabah, Malaysian Borneo
V. Kunjuraman, R. Hussin & S.M. Yasir
Behavioural intention of tourists in conceptual age: ‘Four season of Middle East’
P. Mihanyar, S.A. Rahman & N. Aminudin
Responsible tourism: Do the practices contribute towards better life?
M.D. Darson, M.F.Wahab, M.H. Zamri, A.K. Adanan Hasim & M.H. Hanafiah
Exploring the Islamic and halal tourism definition
Y.A. Aziz, A.A. Rahman, H. Hassan & S.H. Hamid
An investigation of responsible tourist behaviours and travel experiences
N.I.A. Karim, Z.A. Mukhtar, S.S.A. Hamid, M.D. Darson &A.K.M. Hasim
Episodic Volunteering in event tourism: What makes episodic volunteers to bounce back?
K.N. Ahmad &A. Marzuki
Assessing level of accessibility for development of Malay traditional craftsmanship as an attraction in Melaka
N.F. Abd Hamid, J. Jusoh & Z. Mohd Zain
Syariah spa tourism in Malaysia: Some preliminary facets
Z. Husain & S.A. Jamal
Effectiveness of interpretation boards at historical sites in Melaka
M.H.Y. Johari, N.R.Wan Mohamed & M.A. Jabar
Sponsorship for sports events in Malaysia
S. Tarmudi, M.H. Jeinie, M.F.S. Bakhtiar, S.A. Jamal, N. Othman & I.R. Razak
Towards the conceptualization of a Slow Tourism Theory for a rural destination
F.A. Mohamad Noor, V. Nair & P. Mura
Comparative analysis of cost and benefits between international and domestic Community Based-Tourism in Malaysia
J.A. Ahmad, A. Azmi, M.S. Anuar & Z. Mohd Ali Tan
Medical tourism destination choice: A proposition and research agenda
M.A. Hemdi, N.A. Hassan, N. Aminuddin &A. Adanan
Revealing the domestic tourist shopping motivation on fashion product
D. Suhartanto, N. Ruhadi & N.N. Triyuni
An assessment of the relationship between screen tourism and viewers’ travel intention
N. Sumarjan, M.N.I. Ismail &A.H.K. Nur Farihin
Technology & innovation in hospitality & tourism
Content analysis of Medical Tourism websites (MTwebs) in Malaysia
L.Y.Wong & N. Sulaiman
Restaurateurs’ responsiveness toward smart card’s usage in restaurants
S. Zurena, M.S.M. Zahari & M.A. Hemdi
Factors influencing online travel purchase among youth
N. Mohd Akhuan, A. Jamin, M.T. Zamri, N.R.Wan Mohamed & N.I. Abd Karim
Continuance intention of self-service check-in technology at KLIA2: The influence of technology readiness index and customer satisfaction
S.A.S. Abdul Rahman & M.A. Hemdi
Environmental management in hospitality & tourism
Guest eco-friendly attitudes and response behavior towards green hotel in Malaysia
N.A. Mohd Razali &A.M. Shahril
Conceptualisation of green marketing mix in the hotel industry
S. Punitha, Y.A. Aziz &A.A. Rahman
Developing a model of green gastronomy values, intention and behavior of chefs
A. Ismail &A. Zainal
Knowledge on green practices and current green activities by homestay operators
A.H.K. Nur Farihin
Guest orientation towards green: The effect towards brand loyalty and future environmental behavior in five-star hotel segment
M.N.H. Hassim & M.R. Jamaluddin
Gastronomy & foodservice management
Customer satisfaction as a benchmark for military foodservice performance in the basic recruit training center
A. Nurhazwani, R. Mohammed Ruqaimi, S. Nazamid, G. Hazrina, J. Rosita & S. Abdullah
Are understanding and the practices of Malay food terminologies among three Malay generations of culinarians the same?
Z.M. Piah, M.S.M. Zahari, K.M. Abdullah & N.C. Deraman
Assessing the integration dimensions as part of food acculturation process: An exploratory factor analysis approach
N. Ishak, M.S.M. Zahari &A.D. Ramli
Functional food consumption among consumers in Shah Alam
M.M.I. Luqman &T.C. Chemah
A causal relationship between adaptation on ethnics’ type of foods and formation of the common acceptable cuisine
M.Z. Suhaimi, M.S.M. Zahari & M.A. Hemdi
Food heritage from the food experts’ perspectives
A.M. Ramli, M.S.M. Zahari, M.Z. Suhaimi & F. Faat
A qualitative study on hand hygiene knowledge and practices among food handlers in selected kindergartens in Selangor
M. Nor-Ainy, R. Nurul Ain, R. Sukor & M.A.R. Nor-Khaizura
Food handler’s food safety knowledge and attitude and its effect on service quality of highway rest and service area
H.S. Syamim &T.C. Chemah
A case study on good hygiene practices in traditionally operating catering service:Warisan Baiduri Sdn. Bhd.
R. Sukor, G. Balachandran, M.A.R. Nor-Khaizura & M. Nor-Ainy
A case study on knowledge of hygiene among food handlers in Foodservice Complex, Universiti Putra Malaysia
M.A.R. Nor-Khaizura, C.Y. Teoh, R. Sukor & M. Nor-Ainy
Customers’ perception on Halal food quality towards their revisit intention in Chinese Muslim restaurant
A. Arsat, M.S.Y. Kamaruddin, A.A. Azdel, N.H. Rejab & N.R.A.N. Ruhadi
The potentiality of food as a tourism souvenir product
N.F.S. Hazman-Wong & N. Sumarjan
Relevant areas in hospitality & tourism
Dimension of sports tourists’ orientation in the Malaysian context
P.H. Khor, R. Radzliyana & K.C. Lim
Preliminary study on teaching and learning practices in the Faculty of Hotel and Tourism Management
N.H. CheAhmat, N. MdNor, N. Din, M.A. Razali, N. Zainol &A.H. Ahmad Ridzuan
A conceptual understanding of dark tourism and thanatourism in Malaysia
N.A. Ahmad, A.L.M. Rasdi, H.R. Hasbollah, N.H.M. Yasin, S.A. Abas, Z.M. Rani & K.N. Ahmad
The moderating effects of individual tourists’ characteristics: An application of the extended SportWebsite Acceptance Model (SWAM) to tourism perspectives
R. Radzliyana, P.H. Khor, A.A. Azlan & K.C. Lim
Blended Learning: A view from hospitality students
R. Salleh, N.M. Nor, S. Ariffin & N. Hashim
Residents’ attitude towards socio-cultural benefits in Penarik, Terengganu
F.H. Mohd Hasnan, N. Abdullah, N.L. Abdul Halid & N.I.A. Karim
Urban host community perception towards tourism development: Melaka
M.A. Jabar, N.R.W. Mohamed, M.H.Y. Johari & S.A. Jabar
Exploring the awareness of local non-Muslim guest towards Syariah compliant: A case study in Grand BlueWave Shah Alam
A. Ibrahim & S.A. Jamal
Understanding career commitment among graduates in Malaysian tourism industry
F.I. Anuar, I.N.M. Khazin &A. Yulia
Border shopping activities, facilities and development in Padang Besar, Perlis
A. Azmi, A. Ngelambong, J. Anuar & J. Lahap
By-choice and by-chance: Assessing undergraduates hotel career commitment
N.A. Ridzuan, M.S.M. Zahari, D.D. Dusi & S.N.A. Akbar
An empirical study of medical tourists, tourists’ arrivals and MM2H participants in Malaysia
T. Chuie-Hong & H. Sin-Ban
