PurposeThis study investigates the relationship between social commerce adoption determinants, perceived trust and purchase behaviour among pastry product consumers.Design/methodology/approachThe research data were collected using a five-point Likert from 409 pastry consumers through an online survey. Partial least square-structural equation modelling (PLS-SEM) was utilised to test the study model and hypotheses.FindingsThe study findings indicate that pastry consumers perceived social commerce as effortless, engaging, enjoyable, can be trusted, simple to use and time-saving, motivating them to consume pastry products via social commerce platforms.Practical implicationsThis study provides insights and implications for social commerce researchers and marketers related explicitly to perishable products.Originality/valueThis study is one of the few studies that predict and explain the consumer acceptance of social commerce in the pastry products realm. As only a handful of research has endeavoured to research social commerce, this study findings contribute to the conceptualisation of technology acceptance theory by understanding the determinants of social commerce adoption among consumers.

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The purpose of this study is we were studied related to employee performance that focused on the food industry jobs. Companies gained quality and positive employee impact thru perfect education and training also skill for used in this industry. This paper is going to investigate the effort from organization for employee performance in achieved the quality of the food products. To answer this question, I used observation techniques also exploratory questionnaires at Salleh Food Industry company. Even so, the highest of reliability test was education and training also skill which is 0.90 from 10 numbers of item measured. Furthermore, we were used a multiple linear regression for summarized the model summary, coefficients also the ANOVA. We proved that 1.629 were the standard error of the estimate for model summary. The study suggests that the organization of food industry were responsible to diversify an alternative that been given strengthen of the productive and also the effectiveness of work environment.

This study investigates the factors affecting the financial sustainability of small and medium enterprises (SMEs) in the food processing industry in Selangor. The population of the study was obtained from the Unit Perancang Negeri (UPEN). A sample of 285 Bumiputera SMEs in the food processing industry in Selangor was selected from a population of 960 using simple random sampling method. A questionnaire was used for data collection. The reliability of the instrument was confirmed using Cronbach's alpha method. The questionnaire was found to be reliable with a reliability index of 0.917 for the dependent variable and 0.848, 0.790 and 0.603 for the independent variables measured in terms of access to finance, financial literacy and capital structure respectively. The data collected were analyzed using Statistical Package for Social Sciences (SPSS). The study revealed that access to finance, financial knowledge and capital structure influence financial sustainability of SMEs. The study found that the relationship between access to finance and financial sustainability is low; the relationship between financial knowledge and capital structure and financial sustainability is medium. The study ended with the analysis of SWOT and TOWS.

Kitchen is a highly utilize space within a hotel and it is critical to practice ergonomic organization when operating at this area. Poorly planned kitchen layout affects the efficiency and productivity of daily operation, while causing physical hazards to operational employees in the long run. Due to the importance of maintaining employees' wellbeing, this paper aims to measure the awareness and the importance of practicing ergonomics among kitchen personnel in the hotel industry. Through quantitative research approach, a total of 27 kitchen personnel from different five-star hotels in Kuala Lumpur were analyzed. This study revealed that most respondents are aware about ergonomics and agreed that practicing ergonomics is essential to prevent fatigue at work. Limitations and propositions from this study are highlighted to guide future research. Overall, understanding the awareness and importance of practicing ergonomics is hoped to promote a safe and conducive work environment among kitchen personnel while nourishing existing literature relevant to ergonomics kitchen organization.