The main objective of this study is to examine the importance of work environment during students’ practical training toward students’ career intention in the hospitality industry. This study uses a quantitative method through the distribution of self-administrated questionnaire surveys. Convenience sampling was selected from 159 culinary arts students at UiTM Cawangan Terengganu Kampus Dungun (UiTMCTKD). This sampling design was selected due to its high efficiency. The students had completed their practical training 2 weeks prior to data collection. Descriptive and inferential analyses were used to interpret the data. Findings from this study revealed that work environment influences students’ career intention toward pursuing employment in the hospitality industry after graduation.   Keywords: Work Environment, Culinary, Career Intention, Practical Training, Hospitality Industry

Objective: Culinary as well as dining experience and tourist gratification are debatably the two basic subject areas that organizational researchers and tourism industry looks into in order to appreciate tourist decision towards revisit intention. This study focused on tourists’ gratification with their street food culinary as well as dining experience in Malaysia.  Using a relationship process, this study also explores satisfied tourists’ willingness and for each of the two key attributes of experiences: culinary experience and dining experience.  Understanding this important relationship is vital for foodservice operators in reaching the desired level of tourist gratification.  Methodology: Regression analysis indicated that culinary experience is more important than dining experience which significantly determined tourists’ overall gratification.  Findings: Overall, the finding of the hypotheses in this research showed that culinary experience does have the highest standardized beta coefficient value (β=.292, p<.05) and had been determined as the most positive effect to tourists’ gratification as compared to dining experience (β=.158, p<.05). Meanwhile, dining experience has the most positive effect to revisit intention with highest standardized beta coefficient value (ß=.628, p<.05) and culinary experience have a slightly lower standardized beta coefficient value (ß=.181, p<.05) Based on the results, all hypotheses were accepted and supported by the findings. Implications: This research therefore adds a new dimension to tourist gratification and revisit intention, especially in the area of tourism industry.

Customer retention programme is a marketing strategy that aims to increase customer loyalty by giving benefits. This study aims to analyse the advantages and disadvantages of the typ of customer retention that may help to foster business among small and medium enterprises (SMEs) future development. This study reveals that advantage card is the most preferred programme, being the most common retention programme used by retail store o worldwide and the most suitable to be implemented in the retail store operation. It concluded that, customer retention programme is should take this opportunity to improve customer loyalty and repu

Perubahan daripada penggunaan kaedah pembelajaran secara tradisional yang melibatkan peranan guru secara menyeluruh kepada pembelajaran yang berpusatkan pelajar adalah seiring dengan kemajuan teknologi masa kini yang mementingkan seseorang individu agar bersikap proaktif, berkeupayaan menyelesaikan masalah, berfikiran kritis dan kreatif serta mampu menghasilkan produk atau inovasi. Selaras dengan keperluan tersebut, strategi Pembelajaran Berasaskan Projek (PBP) telah digunakan dalam pengajaran dan pembelajaran (PdP) berdasarkan Teori Konstruktivisme iaitu “belajar dengan melakukan” atau “learning by doing”. Kertas konsep ini mengupas ciri-ciri PBP, manfaat, serta cabaran pelaksanaannya dikalangan pelajar dan guru. Kupasan yang dibuat di dalam kertas konsep ini adalah menggunakan data sekunder daripada sumber-sumber berwasit seperti jurnal dan buku kajian lepas.