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.

This study purposely to investigate how fast food consumer use the nutritional information before they decide to purchase fast food meal. In a previous study, researchers found that many people do research on packed food but limited study on restaurant menu. Therefore, this study has now emphasized on food menu and focus on fast food outlets. Despite that, this study investigates the relationship of food nutrition knowledge on consumer purchase decision towards fast food. Besides, this study analyze the relationship of nutritional information on fast food restaurant menu on consumer purchase decision. In this study, the researcher uses the quantitative method to get respondent information about this topic of research. The study population includes consumers who purchase fast food meals. The convenience sampling method is opted. Through the questionnaire, the researcher found impacts of nutrition information on consumer evaluation toward fast food meal. The finding shows that consumers still chooses to consume fast food restaurants because they have reference to nutritional information before making any purchase.

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 objective of this study was to determine the factors influencing young viewers in choosing famous dishes on social networks. The objective of the study was to collect data on the life experiences of young people in the country. Through a series of analysis; frequency and descriptive analysis, useful information was obtained. Social media has had an impact on increasing the popularity of food. The type of social media and the type of post are also important factors in increasing the popularity of a food. The results of this study therefore suggest that young viewers agree that YouTube has the greatest influence on the type of social media used to increase the popularity of a dish, while viewing the dish selected by members is the same as the type of post that affects the popularity of a dish. Besides improving documentation, the results certainly have practical implications.

This paper empirically investigates the most influential attribute between price, service and food quality that influences Malaysian consumers' purchase behaviour of fast food. Using a quantitative approach, the experience of Malaysian young generation was tapped and by using a self-administered survey, 385 questionnaires were successfully collected. Through a series of analyses; frequency, descriptive and linear regression, some useful insights were obtained. The findings clearly revealed that despite support from other previous studies, price, service quality and food quality influence customers purchase behaviour but price is the prominent element that influences young Malaysian customers' purchase behaviour of fast food. Besides enhancing the body of literature, the findings have undoubtedly drawn several practical implications.