English language fluency among graduates is becoming an important capability that graduates need for employment. The industry has noted the declining level of English among Malaysian graduates thus strategies and policies need to be implemented. This paper gives an overview on three areas of literature that is pertinent to this topic: competencies and future employment, language learning strategies and supplier learning. This paper suggest that a model for capability development from the area of supply chain management could be extrapolated as a framework for future research on analyzing the strategies that graduates employ on their own to improve their capability of English language fluency.

When universities makes the decision to go for accreditation to improve performance standards, there has been an impact on academics who are involved in the process. The literature suggests that for accreditation such as business programs such as AACSB, both positive and negative impact could occur for academics. This paper gives an overview on three areas of literature that is pertinent to this topic: resistance to change, accreditation impact on the university, and accreditation impact on business academics with balanced scorecard to measure accreditation impact.

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A small business is one of the principles driving force in the development of a country including Malaysia. It is considered as a backbone for the economic development. In addition, this sector also helps to boost the gross domestic product (GDP), a source of products innovation, and creating more job opportunities. While these institutions are recognized in their contribution to the development of the economy, the study on small business is still unable to attract much research attention, particularly in the context of Malaysia especially on business strategy, marketing competency, and strategy implementation. This paper reviews previous works on small businesses in Malaysia, identify those issues and offer suggestions for future research.

The mocaf flour also known asmodified cassava flour is flour that is modified byusing microbial fermentation techniques.It has similar physical and chemical characteristics that could substitute wheat flour. This study aims to obtain the composition or formula inmaking batik–patterned cookies as well as attaining public acceptance of the product.A series of four combinations of mocaf and wheat flour were formulated and an acceptance test was carried out on 30 panelists inYogyakarta within AugustandOctober 2019.The findings disclosed that the cookie sampleX3with the combination of 150grammocaf flourand 50gramwheat flour had the highestvalue (M = color: 3.37; aroma: 3.13;texture: 3.20;and taste: 3.33).This study is the first toassess the acceptance rate of batik –patterned cookiesusing mocaf flour. The significant results deepen our understandings of the demand of the consumers in order to increase selling value thus indirectly promoting the batik motifs to the consumers.