During the COVID-19 pandemic, this study looks at the effects of contactless hotel applications, how customers accept them, and what they think the health risks are. The hotel business is part of the hospitality industry, which focuses on giving people places to stay. In recent years, more and more people around the world have started to see travel as an important part of their lives. The global hotel and resort market was worth 1.21 trillion US dollars in 2019. This is a reasonable drop from the 1.24 trillion US dollars it was worth the year before due to a pandemic announced by the World Health Organization (WHO). So, there needs to be a new way to stay in business so that people can try out new business ideas during COVID-19 and the social distance. So, two research questions were made, the first of which will look at how contactless hotel apps affect how customers feel about them. Also, the second question will look at how customers' perceptions of health risks affect the relationship between contactless applications and customers' acceptance of them.

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Malaysia is well-known for its multi-ethnic population, culture, tradition and food. The entire country is heaven for foodies. The varieties of food have contributed to a melting pot of different cultures highlighting the Malay, Chinese and Indian cuisines. It is evident to discover factors affecting customers on their food choices. This study addressed three (3) demographic factors, namely income, age and gender factor in customers' selection of food choices. A survey focused deeply on gaining the exact data and accurate measurements focusing on Bandar Baru Bangi (BBB) as the selected destination for the study. The data from this study were analysed using the SPSS programme version 20.0, which comprised descriptive statistics and correlation analysis. Findings indicated that all three variables strongly affect customers' food choices. The findings of the study can assist business owners in improving their business by diversifying the food portion for high-quality food, attracting more customers from different levels of people, and making better decisions and suggestions for creating a range of meals that are acceptable for both men and women due to different gender have different food preferences. Future research is suggested at the end of this paper.

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