Food labelling: hotel culinary professionals' understanding and procurement practices in Malaysia / Siti Nurhayati Khairatun @ Siti Nurhayati Mohd Sharif

In coping with exuberant development in foodservice industry, culinary professionals are expected to be adept in their profession. One of the most critical tasks is dealing with procurement practices. Foods procurement appears to be the most indispensable practice in food business operation where co...

Full description

Saved in:

Bibliographic Details
Main Author:	Mohd Sharif, Siti Nurhayati
Format:	Thesis
Language:	English
Published:	2013
Online Access:	https://ir.uitm.edu.my/id/eprint/17670/2/TM_SITI%20NURHAYATI%20KHAIRATUN%20HM%2013_5.pdf
Tags:	Add Tag No Tags, Be the first to tag this record!

id	my-uitm-ir.17670
record_format	uketd_dc
spelling	my-uitm-ir.176702019-02-22T07:30:24Z Food labelling: hotel culinary professionals' understanding and procurement practices in Malaysia / Siti Nurhayati Khairatun @ Siti Nurhayati Mohd Sharif 2013 Mohd Sharif, Siti Nurhayati In coping with exuberant development in foodservice industry, culinary professionals are expected to be adept in their profession. One of the most critical tasks is dealing with procurement practices. Foods procurement appears to be the most indispensable practice in food business operation where cost becomes the uppermost concerns. However, the customers' issues related to health, religious and principle are more discernible than just comparing food prices. Owing to its importance, understanding food labelling requires skills and knowledge rather than just reading for its literal definition. Hence, understanding of food labeling is crucial as it assists the culinary professionals in deciding on the best choice available. A self-administered instrument was sent to all Malaysian registered hotels and resorts via their business emails. The finding of this study reveals that only 54% of the culinary professionals in Malaysia are knowledgeable and there is no significance relationship between their level of understanding and procurement practices. For that reason, it is concluded that their procurement practices was predicated on the norm and tradition established at their respective organisations. 2013 Thesis https://ir.uitm.edu.my/id/eprint/17670/ https://ir.uitm.edu.my/id/eprint/17670/2/TM_SITI%20NURHAYATI%20KHAIRATUN%20HM%2013_5.pdf text en public mphil masters Universiti Teknologi MARA Faculty of Hotel and Tourism Management
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
description	In coping with exuberant development in foodservice industry, culinary professionals are expected to be adept in their profession. One of the most critical tasks is dealing with procurement practices. Foods procurement appears to be the most indispensable practice in food business operation where cost becomes the uppermost concerns. However, the customers' issues related to health, religious and principle are more discernible than just comparing food prices. Owing to its importance, understanding food labelling requires skills and knowledge rather than just reading for its literal definition. Hence, understanding of food labeling is crucial as it assists the culinary professionals in deciding on the best choice available. A self-administered instrument was sent to all Malaysian registered hotels and resorts via their business emails. The finding of this study reveals that only 54% of the culinary professionals in Malaysia are knowledgeable and there is no significance relationship between their level of understanding and procurement practices. For that reason, it is concluded that their procurement practices was predicated on the norm and tradition established at their respective organisations.
format	Thesis
qualification_name	Master of Philosophy (M.Phil.)
qualification_level	Master's degree
author	Mohd Sharif, Siti Nurhayati
spellingShingle	Mohd Sharif, Siti Nurhayati Food labelling: hotel culinary professionals' understanding and procurement practices in Malaysia / Siti Nurhayati Khairatun @ Siti Nurhayati Mohd Sharif
author_facet	Mohd Sharif, Siti Nurhayati
author_sort	Mohd Sharif, Siti Nurhayati
title	Food labelling: hotel culinary professionals' understanding and procurement practices in Malaysia / Siti Nurhayati Khairatun @ Siti Nurhayati Mohd Sharif
title_short	Food labelling: hotel culinary professionals' understanding and procurement practices in Malaysia / Siti Nurhayati Khairatun @ Siti Nurhayati Mohd Sharif
title_full	Food labelling: hotel culinary professionals' understanding and procurement practices in Malaysia / Siti Nurhayati Khairatun @ Siti Nurhayati Mohd Sharif
title_fullStr	Food labelling: hotel culinary professionals' understanding and procurement practices in Malaysia / Siti Nurhayati Khairatun @ Siti Nurhayati Mohd Sharif
title_full_unstemmed	Food labelling: hotel culinary professionals' understanding and procurement practices in Malaysia / Siti Nurhayati Khairatun @ Siti Nurhayati Mohd Sharif
title_sort	food labelling: hotel culinary professionals' understanding and procurement practices in malaysia / siti nurhayati khairatun @ siti nurhayati mohd sharif
granting_institution	Universiti Teknologi MARA
granting_department	Faculty of Hotel and Tourism Management
publishDate	2013
url	https://ir.uitm.edu.my/id/eprint/17670/2/TM_SITI%20NURHAYATI%20KHAIRATUN%20HM%2013_5.pdf
_version_	1783733576238366720

Food labelling: hotel culinary professionals' understanding and procurement practices in Malaysia / Siti Nurhayati Khairatun @ Siti Nurhayati Mohd Sharif

Similar Items