The development of Qur'anic Tahfiz education centres has grown rapidly in the country due to the public demand and awareness of the importance of reciting the Quran. The government has welcomed the existence of a vocational Syariah Tahfizes (Tahfiz) in Malaysia for this Tahfiz institution moving towards the Industrial Revolution 4.0. This study explores the obstacles in establishing vocational skills in the Tahfiz curriculum among the Tahfiz centres in Malaysia. This study uses the qualitative approach. Interview sessions with study participants were conducted by bringing the researcher down to the field for data collection. The study's findings show that the biggest challenges in establishing vocational skills in Tahfiz educational centres are mainly due to financial problems and lack of coordination for standard curriculum. The results of the interviews show that three other challenges were encountered, including the lack of skilled teachers, students' attitude and community perception. At the same time, the most dominant challenge facing culinary courses is financial problems. In addition, curriculum alignment is also seen as a difficult task for the Tahfiz administrators to reach a systematic standard. Studies on the challenges of establishing the skills in vocational will help transform the Tahfiz educational institutions in Malaysia in the future.

Running a business operation has always been associated with certain risk that needs to be constantly monitored to ensure that the risk is under control. In the middle of the present COVID-19 pandemic that has affected various aspects of socioeconomic, the risk and challenges faced by the business organisation just went up a notch higher. The current socioeconomic was unprecedented and due to the drastic measure taken by the government to slow down the spread of the disease, many businesses find themselves struggling to stay afloat as they were unable to run the business as they normally did. Due to the nature that necessitates them to interact directly with the customers, the hospitality industry has received one of the hardest impacts as the pandemic continues. Foodservice sector such as restaurant, small roadside stall, and event management catering has felt the full-frontal brunt of the COVID-19 wave with the latter facing the harshest impact. This study investigated the risk and challenges that a local event management catering company called Seri Segi endured during the COVID-19 pandemic. The study was conducted through 4 months of observation and interviews with some of the employees. The data were analysed using narrative analysis that extracted the key or crucial point of the data. The result showed there were 6 areas of concern that became the challenges for Seri Segi group: branding, cost, customer demand, competition, promotion, and manpower.

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.

The purpose of this study is to determine the impact of psychological distress among kitchen staff workers in Klang Valley during the Covid-19 pandemic. This study focuses on three independent variables to better understand the relationship with kitchen workers: finances, stress, and depression. This empirical study was carried out in Klang Valley, and 150 kitchen staff members were surveyed using Google Forms and a convenient sampling method. Data were analysed using the Statistical Package for Social Sciences (SPSS) software to obtain means, frequencies, and percentages. Based on the multiple regression analysis, it is found that all factors contribute significantly toward the psychological distress faced by kitchen workers during the Covid-19 pandemic.

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.