Online food ordering and delivery service are the platforms that provide a system and service to the consumer to order and buy food products from foodservice or restaurant operators. The service is an up-and-coming trend among Millennials and the trend has ballooned with the introduction of movement control order (MCO) due to the pandemic COVID-19. The consumer’s demand towards online food ordering and delivery service has increased markedly due to the prohibition of dine-in at restaurant premises. This study focuses on highlighting the factors that influence consumer’s intention to use online food ordering and delivery service. The survey questionnaires were distributed among 384 respondents that represent the customers of restaurants in Shah Alam, Selangor. Data analyses were conducted using SPSS and multiple regression analysis. Findings revealed that usefulness, ease of use, and consumer’s enjoyment are the factors that influence consumer’s intention to use online food ordering service and conclusively, usefulness is the most significant factor that affects consumer’s intention to order food via online food ordering and delivery service. The findings from this study are beneficial for foodservice or restaurant operators in improving their businesses and staying competitive. Recommendations for future studies are included based on the findings of this study. Keywords: consumer intention, consumer demands, online food ordering, service, restaurant operators

This study seeks an understanding of the decisions made by culinary graduates whether to work as a chef. This qualitative study involving twelve culinary graduate respondents using semi-structured interviews. Data collected analyzed using thematic analysis. This study found a couple of themes for each motivational and psychological factor. The small number of participants from each group might not represent majority of culinary graduates. Future research can be conducted in different workplace setting and include a larger sample size. Culinary institutions and stakeholders should use the result as to explore the problem thus grasp a solution to said problem. Keywords: Culinary Graduates, Chef, Motivatinal factor, Psychological Factor eISSN: 2398-4287 © 2022. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open access article under the CC BYNC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians/Africans/Arabians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia. DOI: https://doi.org/10.21834/ebpj.v7i20.3510

The majority of students on campus get their sustenance from nearby food establishments. While picking a restaurant, they often take a number of aspects into account. Consequently, the purpose of this study is to investigate the elements that contribute to UiTM Dungun students' preference for dining off campus. In order to obtain data for this study, a questionnaire-based survey was done. Using convenience sampling, 205 students from UiTM Dungun were selected as responders, and all data was analysed using SPSS software. This research highlights six factors that influence dining out: price, food quality, meal variation, eating habits, ambiance, and technology or digital service. As a result, food quality was the most important factor that they considered, and the majority of participants chose to dine off campus because the food services off campus offered a greater variety of foods. Nevertheless, the most favoured meal service among students was hawkers. Restaurant operators should comprehend and be more aware of the aspects that influence students' restaurant choices and preferences in order to boost their sales and marketing efforts. Food service providers may want to consider enhancing their meal quality and expanding their menu selections.