Muhammad Shahrim Ab Karim

• PhD in Hospitality and Tourism
• Lecturer at Universiti Putra Malaysia

Edible local plants have been utilized by Malaysian communities in the preparation of traditional kerabu dishes. Kerabu is predominantly associated with the Malays within Malaysian communities and is recognized as a unique culinary heritage, distinguished by its dynamic taste profiles, preparation methods and presentation. However, the knowledge re...

Food design has long served as a means for restaurants to cater to the dietary preferences of their clientele. These designs, rooted in practicality, initially bear specific intentions from their creators, effectively acting as conduits through which chefs communicate messages to discerning palates. This comprehensive review aims to provide a metic...

The increasing Muslim population and growing demands for Halal products have necessitated a corresponding growth in Halal certification. While Muslim-majority countries typically practice centralized Halal certification governance, non-Muslim countries, including Australia, have their own unique Halal certification body systems. The Australian Gove...

Food has become an important tool for destinations to attract tourists to visit them. Food tourism has become one of the most important segments within the travel market. With the development of online information technology, social media platforms are playing an increasingly important role in tourism promotion and digital marketing. This paper rev...

Traditional food is unique to every country and can act as one of the catalysts for the nation's economy, especially through gastronomic tourism activities. However, the qualities of traditional food are now challenged by globalization-imposed modernization innovations. The change in methods and techniques in producing traditional food has altered...

The restaurant menu requires constant re-evaluation to achieve a balance of profitability and customer satisfaction. A constructive research approach was taken to identify the challenges and practical requirements of small and micro restaurant practitioners to facilitate menu analysis and revenue management implementation within their establishment...

Within the food heritage topic, the traditional food has always been given the limelight for cultural celebration as well as a nation’s identity representation. It has been researched more these days as the value in promoting it to the world promises national economic growth by the tourism activities. However, given the fact that the world is movin...

Agri-food waste is a by-product or waste generated from various agriculture processes, post-harvest, and production and processing of different food products in the food industry, restaurants, and households. These by-products or wastes are mostly plant or animal based. Improper disposal of these can lead to harmful effects on the environment. Howe...

The topic heritage has been researched more these days for the simple reason that it needs re-searching. It can be tangible to the senses and intangible as abstract ideas which both are equally susceptible to extinction. In the intangible heritage, food is despite its tangible dynamic sensorial attributes, it is also non-material in existence as th...

Traditional food has long been recognised as an integral aspect of community across the globe. It varies from one community to another and is treasured as an image representation. Traditional Malay kuih in Malaysia, however, lacks its definition. The word kuih itself is loosely used to group a collection of either sweet desserts or savoury snacks....

Integrating the relationship between food and tourism destination has been an important issue in the current tourism scenario. More tourism leaders globally are recognizing the important role local food can play in strengthening a rural destination’s tourism product. Thus, the purpose of this study is to explore the role of local food in developing...

Halal and Kosher generally may have shared certain attributes as both were originated within Abrahamic religions. The globalization and internalization of food industry has encouraged both dietary laws to pursue standards regulatory and procedures not only to preserve their laws and beliefs but also to provide better services to their respective ma...

The Malaysia’s cultural heritage is authentic, unique and colourful with various local cuisines of different races and cultures. It is mainly originated from the Malay culture being the largest ethnic group in the country. The Malays themselves have contributed to many local cuisines ranging from appetiser, soup, main course and dessert. However, s...

The Halal market in Malaysia is unique as it is no longer contributed to and enjoyed solely by the Muslim population but also by non-Muslim citizens. The plethora of Halal-certified food products and restaurants owned by non-Muslims proves that such a market is no longer an exclusive trade. A previous study unveiled that this dietary law is still w...

Despite the growing concern for Environmental Management Systems (EMS) in the hospitality industry, the relationship between institutional pressures and environmental management implementation is rarely examined in the small- and medium-scale enterprise hotels (SMEHs) context. Concerning the impact of tourism activities on the environment has been...

Menu management and analysis is commonly performed by food and beverage establishments to develop, monitor, and modify menu items. However, previous studies seldom associate and study menu management functions concurrently. These functions include but are not limited to menu planning, menu design, menu pricing, menu operation and menu analysis. Thi...

An internship program is integrated into higher learning institutions curriculum. It is aimed to cultivate students ability in applying knowledge from classrooms to practices. Internship satisfaction is identified as one of the focal points to assess the effectiveness of an internship program. Nonetheless, only little studies reviewed the determina...

Abstract Malaysia is synonymously known as a multicultural country flourished with gastronomic nuances in abundance. Within the multitude of well-known savory foods available through the history of Malaysia, kuih has always bestowed a special part in the Malaysian diet. Kuih houses varying types of delicacies ranging from sweets to savory treats or...

SME restaurants have reported declined earnings and faced challenges to remain open during the Movement Control Order (MCO) period imposed by the Malaysian government due to the Coronavirus (COVID-19) outbreak. SME decision-makers were observed to be making changes regarding their day-today operations and management strategies to mitigate MCO restr...

This study investigated restaurant customers’ perceived importance of key factors in accordance with dining occasions and restaurant segments. Our investigation into restaurant selection and situational factors present two types of empirical evidence regarding customers’ choice of restaurant. First, menu price was customers’ top priority in restaur...

Many tourist destinations have started to recognize their local food as the core element or supporting attraction of their intangible heritage. Thus, integration of the relationship between food and tourism destination has become an important issue in the current food tourism study which covers various aspects. This study aims to explore the local...

The authenticity of food can be a crucial area of studies in Malaysia context, especially Malay food. Although the idea of sustainability towards culture, heritage and tradition is always being discussed, the crucial part of what is authentic becomes vague and lessen. Past researchers have portrayed the understandings of authenticity based on three...

The diversity of foodservice establishments in the market not only extending the menu options but also offering a wider range of dining experiences. In particular, dining at a themed restaurant is viewed as an authentic, fun and pleasurable experience. However, a small glitch from the management may turn down the whole dining experience. Thus, the...

This paper examines the environmental awareness, initiatives and performance in the Malaysia Small- and Medium-Scale Enterprise (SME) hotel industry revealing that most hotel managers actively introduce initiatives that contribute to cost savings. The main purpose of this paper aims to examine the environmental awareness, initiatives and performanc...

This current article aims to empirically test the relationship between international tourist knowledge and Malaysian Heritage Food (MHF) cultural involvement on Malaysia's Food Tourism Image and secondly, to analyze the mediating effect of knowledge for both relationships. A quantitative survey of 719 international tourists with previous MHF consum...

Protein-enriched brown rice flours were developed by fortification of defatted Bombay locust powder (BL) at different levels (10, 20, 30%). The physicochemical characteristics of the mixed flours were then investigated. The application of resulting mixed flour on preparing protein-enriched cake was also studied. The chemical composition, water acti...

Menu analysis and revenue management approaches contribute to improving a restaurant’s profitability. Yet, both approaches are often implemented independently with constraints. This paper explores the potential of integrating both approaches to improve strategy formulation. Hence, this paper identified the extent of applicability and synergies amon...

Salt or sodium chloride is widely used in most homemade dishes or processed foods. It can be considered as a crucial ingredient because, without adding salt most dishes or food products may have less flavor, become tasteless and not appetizing. The addition of salt can provide salty taste or can even mask the bitter taste. It is also widely used as...

This current article aims to empirically test the relationship between international tourist knowledge and Malaysian Heritage Food (MHF) cultural involvement on Malaysia's Food Tourism Image and secondly, to analyze the mediating effect of knowledge for both relationships. A quantitative survey of 719 international tourists with previous MHF consum...

Many regions have recognized local foods as icons of their countries and act as one of important attributes of developing a destination. The availability of local foods provides travellers and local consumers with positive memorable experiences. Tourism destinations are competing to promote food tourism which is an emerging segment in the tourism i...

Malaysia national cuisines are inherited through various generations and have been created through multiple evolutions and assimilations, in which formed very unique and delicious cuisines using various tropical ingredients. However, Malaysia national cuisine is still new to some of the global citizens. Therefore, food globalization is very importa...

Local food is considered as a symbol of culture destination and its people. Consuming local food is one of the memorial activities by tourists during the holiday seasons apart from fulfilling the basic needs and demands in rural destination. By participating in local food activities, it gives the opportunity to identify closely different culture an...

Malay heritage varies from north to south; however, there are various similarities and differences. Essentially, Malay heritage food is influenced by a myriad of cultures, such as Arab, Indian, Chinese, Siamese, Javanese, Minangkabau, and others. Different regions in Malaysia are known for their unique or signature dishes, such as beef rendang, lak...

In tune with wider ideas of an experience economy, the hospitality industry has increasingly focused less on giving a service to its customers and more on offering them memorable, sensory experiences. This paper looks at one facet of this provision of experiences: the material engineering and management of the 'affective atmosphere' or 'ambiance' o...

Purpose The purpose of this study is to provide an integrated model to explain the simultaneous impact of gastronomy and destination attractiveness on tourist behaviour. Design/methodology/approach A cross-sectional survey was conducted in Melaka and Penang, Malaysia, targeting international tourists. Structural equation modelling analysis was u...

The global Muslim tourists' expenditure on gastronomy products is on the rise. However, to date few studies were conducted to empirically determine the behaviour of the Muslim tourists' especially from the Middle East countries towards Malaysian gastronomy. Therefore, the key purpose of the present study was to empirically determine the Middle East...

Gastronomy is a prominent tourism product in Malaysia that is becoming an attraction to international tourists. Within the tourism industry in Malaysia, gastronomy products are an indisputable revenue generator for the country since tourists eat out all the time when vacationing. Dining is among the top three expenses of international tourists in M...

Nakhon Si Thammarat province is one of the largest cities in Thailand and offers various types of street foods in the city. However, the number of street vendors that pass food safety certification is very low. Nevertheless, there are many consumers who still purchase street food because of their lifestyle who are exposed to food safety risks. Ther...

Nyonya cuisine echoes the cultural identity of the Peranakans which are both Chinese and localised. Despite the fact that the food is much localised, its symbolism remains traditionally Chinese. This paper explores the history, ingredients and cooking methods crucial in the production of the cuisine, types of food served for daily consumption, fest...

Local food availability in an ecotourism destination is not only to fulfil the basic needs of nourishing tourists. Despite the existence of food related personality traits which are food neophobic and food neophilic among consumers, local food can become the utmost important aspect of the quality of the tourists' experience; as a primary or partial...

This research attempts to identify and recognize the influence of modern technology in keeping the authenticity of Malay food prepared by the Malay chefs in hotels of Klang Valley, Malaysia. The usage of modern and advanced appliances in the preparation of authentic traditional Malay food in hotel industry has been intensely debated among professio...

The expansion of tourism and hotel industry in Malaysia have generated significant source of income to the Malaysian economic development in this decade. One of the key element to outgrowth this industry is through the deliberate planning and development in the promotion and marketing campaign for the tourist to visit Malaysia besides of many other...

Change of marketing tools using the social media had been influenced by rapid transformation of the technology. The behaviour pattern and current demand especially the foodist to create a new wave of technological based instrument attracting the interest of this group to search for new place with new experience. Food festival is becoming one of maj...

The purpose of this study was to identify cruise passengers’ perceived importance and performance of quality attributes for cruise lines in North America by utilizing an importance-performance analysis (IPA) tool. The results concluded that: (a) room temperature, behavior of other passengers, food and beverages, and accommodation require immediate...

Cultural heritage food experiences in tourism destination hold a boundless impression on tourists’ loyalty towards a destination. The researchers conducted a survey on 100 international tourists and used multiple regression analysis to verify the factors affecting the intentional loyalty on heritage food consumption. Consequently, this study encoun...

The purpose of the article is to disclose the challenges in sustaining the Malay traditional kuih with differing levels of acceptance among youth in East Coast Peninsular Malaysia. Malay kuih also known as Malay dessert that referring to a product which uses specific raw ingredients; methods; processes; techniques; materials and utensils; and the r...

Traditional foods serve as representation of culture and tradition of a country and are passed from one generation to another. The cuisines are prepared using fresh ingredients containing beneficial nutrients which protect human body from food-related diseases. Unfortunately, in this modern environment, adolescents nowadays seem to consume less tra...

Malaysia offers a rich potpourri of delicious cuisines from diverse ethnicity. However, not much attention given to promote Malaysian food and the food seems to be ignored in the tourism industry. Furthermore, the concept of utilizing Malaysian food as a marketing means is tenuous. In this chapter, the image dimensions of Malaysian food and the eff...

In the last decades, the tourism and hospitality industries have increased their awareness toward environmental sustainability and the application of Environmental Management Systems (EMS). However, research into EMS application and its challenges in the hospitality industry has been left out of sight. In fact, it appears that most hospitality and...

As a Muslim country, Malaysia had received tremendous numbers of international Muslim visitors from all around the world and it was increasing from year to year. The major reason this country became an attractive destination for Muslim travelers is: Malaysia offers of a great, wide range incredible, splendid cuisine from three major ethnicities whi...

The aim of this research is to explore the unique cultural values (power distance) among the residents and organisers (government and Event Company) in organising the Monsoon Cup event. A qualitative research method was chosen for this study and data was collected by way of a number of in-depth semi-structured interviews through purposive and snowb...

This study investigates consumer attitudes towards Italian cuisine in Malaysia. The popularity of Italian cuisine continues to shape the global evolution of Western-ethnic cuisines. Simplicity, taste, and food preparation of Italian cuisine stimulates new restaurant creation. This study uses in-depth analysis of research literature together with a...

Athletes are a special group of consumers whose specific diet requirement is important during training and competition to ensure their success. As commercial foodservice establishments are increasing involved in providing foods to this group of consumers on one hand and the lack of research investigating the athletes' dining satisfaction, especiall...

Street food in NST province is crucial for the people due to the changing of lifestyles. The consumers demand enhances the number of street vendors in the province. Nevertheless, there are vendors that are not practicing good hygienic compared to other province. The objectives of this study are to identify the pattern of street food consumption, an...

The aim of this study was to investigate Ihe potential relationship between the levels of hand hygienic practices of 85 food handlers from primary schools in Hulu Langat district, Malaysia and the hygienic status of their hands. The levels of hand hygienic practices among the food handlers were evaluated through questionnaires whereas the hygienic...

The effect of hot-air drying namely drying time (3-15 h), drying temperature (40-80°C) and loading capacity (0.5-2.0 kg/m2) on the physicochemical characteristics of kaffir lime leaves was optimized using Response Surface Methodology. Twenty treatments were assigned based on the secondorder CCD including 6 center points, 6 axial points and 8 factor...

Food authenticity is defined as the originality and genuine of Malay cuisine in various aspects. It is an important element in portraying the family identity, culture and heritage of Malay community in Malaysia. Food experts including professional chefs and cooks are believed the parties that still practising and maintaining the authenticity of Mal...

This study explored about the differences of culture were able to affect the fruits and vegetables. Qualitative methods such as focus groups were applied in this study. 27 respondents enrolled in 3 different ethnics focus group discussion in Selangor state. Selangor was chosen as sampling frame for this research because it comprises the balanced et...

Traditional food is never just about eating and fulfilling our biological needs; nevertheless it preserves the culture and tradition properties of a nation. Traditional food is known as representation of identity and embraces the components of cultural and heritage of a particular group of people in particular region. Malaysia has created distincti...

The increasing growth of expenditure on fruits and vegetables in Malaysia is related to the consumers’ health awareness and increasing spending power. However, the consumption pattern on fruits and vegetables in Malaysia is still very low in comparison with other countries. Hence, this study aims to explore fruits and vegetables purchasing behavior...

This study was designed to test a theoretical model determining the relationships among tourists' perceived food image, food satisfaction, culinary quality, and behavioral intentions. The structural relationships between the variables were examined by adopting a structural equation modeling (SEM) approach, and the empirical data was collected in Ma...

As Malaysian economies grow, Malaysian per capita income is likely to increase. From economics point of view, it is expected that better-off consumers will move to better quality of food attributes such as freshness, food safety, quality and healthfulness in their food intake. This study aimed to investigate the demand for eggs attributes by Malays...

A total of 85 food handlers participated in this study to determine the hygienic status of their hands in primary schools located in the state of Selangor (Malaysia). Overall findings revealed that the fecal contamination and personal hygiene of the food handlers were well maintained with the range of mean bacterial counts from 0.18 to 0.47 log10 C...

The central question to be examined in this study is associated with the value of the Malays traditional culinary practices of Malay chef in preparing the traditional food in Malaysian hotels. Present understanding highlighted that hotels are giving high priority on their superior services, such as luxury accommodations and intimate hospitalities....

On-campus foodservices were thought to be the first choice for university students to dine in. However, these seemingly captive consumers have been opting for off-campus foodservice as their preferred outlet. This paper aims to uncover specific factors that motivate undergraduate students to dine-in at university foodservice facilities using Profil...

As one of Southeast Asia’s centers for educational tourism, many tertiary institutions in Malaysia are trying hard to offer its captive populace with quality on-site foodservice. Apart from meeting customers’ daily dietary needs, these providers are also obligated to comply with the university’s stipulation in providing acceptable quality of food a...

Effects of controlled-temperature fermentation on several physico-chemical properties, lactic acid bacteria (LAB) counts and aroma of durian pulp were examined by storing fresh durian pulp was mixed with 2 % (w/w) salt and stored at 15 °C, 27 °C and 40 °C for 10 days. Storage at 15 °C did not affect the properties of the pulp much. However, at 27 °...

Response surface methodology (RSM) was used to determine the effect of hot-air drying on physicochemical characteristics of torch ginger (Etlingera elatior). Three independent variables were time (3-5 hours), temperature (40-80°C) and loading capacity (0.5-2 kg/m2). In this research, 20 treatments were assigned based on central composite design (CC...

Food is becoming an important or a critical motivating factor for travellers when choosing a destination. Past scholars found that images could trigger imagination besides being a worthy basis for marketing strategy. Therefore, it is absolutely imperative to identify the food characteristics that form images prior to promoting and selling of the lo...

The article analyses Malaysian consumer attitudes toward dealcoholised wine and whether its religious regulation status affects a consumer's perception of the product. A closed-end questionnaire was used to ascertain the consumer's knowledge and awareness, attitudes, potential behaviours and general opinions about dealcoholised wine. Two hundred re...

The growth of the Malaysian's per capita income has generally empowered consumers to have more choices for food, more purchasing power, health consciousness and demand for more nutritional values of their food intake. Motivated by the changes in Malaysian consumer's food choice, a conjoint analysis was performed to investigate Malaysian consumers'...

Chili shrimp paste (CSP) is a favorite condiment in Southeast Asia. Microbial spoilage makes CSP unsuitable for consumption within several days. Thermal treatment was applied to produce microbiologically safe CSP. The effect of heating process on physicochemical and sensorial properties of CSP was studied. Heating at the optimum condition (21.6 min...

Melicope ptelefolia(MP) is one of the alternative herbal resources which have a great potential to be marketed worldwide. Because of its exploratory nature, this study used qualitative research methodology, which is natural and highly interpretive in order to gain consumer insights.

This study investigates the consumer attitude towards western cuisines in Malaysia using the Italian cuisine as a base. Published literature on consumer behavior suggests that Western cuisine in Asia became popular with the arrival of expatriates, with the opening of international hotels and by local entrepreneurs launching new restaurant ventures....

Sambal belacan or chili shrimp paste is a condiment that has been widely consumed by Malaysian. With the aim to gather information concerning the elaborated definition of the term ‘sambal belacan’, 4 focus group sessions were conducted. 3 key themes to convey the definition were presented from the analyses of the transcripts. These were (1) ingredi...

Melicope ptelefolia (MP) is one of the alternative herbal resources which have a great potential to be marketed worldwide. Because of its exploratory nature, this study used qualitative research methodology, which is natural and highly interpretive in order to gain consumer insights. This preliminary qualitative study used an in-depth personal inte...

Keropok Lekor or frankfurter-like snack has long existed in Malaysia and has been sold in commercial retail shops as well as on the streets. The aims of this study were to analyze consumer's perception and attitude towards keropok lekor and to determine consumer's behavior on the product. Survey questionnaire was employed as a data collection tool....

This paper investigates the changes in total factor productivity (TFP) of a Malaysian hotel chain during the period of 2002?2008. TFP change is measured by Malmquist index, using data envelopment analysis (DEA) approach. The data were collected from eight hotels under the chain. Overall, the results revealed that the TFP of the hotel chain has slig...

This article illustrates the food image of France, Italy, and Thailand, countries known for their popular cuisine. An online survey was conducted; the population consisted of members of online travel and food groups from Yahoo.com and MSN.com. A total of 294 individuals responded to the online survey. A series of multiple regressions were conducted...

Purpose The purpose of this paper is to determine patients' satisfaction with the bulk trolley food service system and the effect of the system on energy and protein intakes. Design/methodology/approach An interview‐based questionnaire was used to measure patients' satisfaction ( n =70) with the hospital food services. Dietary intake of hospital f...

The aims of this research were to investigate the present beverage choice preference of school children and to examine the most preferred type of milk that is available in the market. As well as to determine the effect of personal and environmental factors on children's intention to consume milk and its comparison between rural and urban area of Se...

This study was conducted to improve the formulation of chili shrimp paste (CSP) based on sensory evaluation in terms of acidity, source of acid and coarseness of chili paste and to improve the production process of CSP. The effectiveness of dimethyl dicarbonate (DMDC) as a microbial reduction agent was also evaluated. To produce CSP with different...

Chilli shrimp paste is a traditional Southeast Asian condiment, usually consumed uncooked as a side dish with meal or raw vegetables. Chilli shrimp paste conventionally is prepared by housewives at home or at the restaurants using toasted fermented shrimp and fresh red chillies which are ground together with a granite mortar and pestle. The physico...