Coronavirus Disease 2019 (COVID-19) was initially reported in December 2019 in Wuhan City, China, as a result of a respiratory pandemic. Since then, the infection has spread rapidly and uncontrollably around the globe, prompting the World Health Organization (WHO) to declare it a pandemic. The study's overall objective is to imitate the COVID-19 infectious trend in Selangor. The SIR model is used to forecast infection and the course of COVID-19 diffusion and estimate the fraction of the population infected. As a result, the Susceptible, Infectious, and Recovered (SIR) model was used to accomplish the study's aims. From March 23, 2020, to June 30, 2020, 100 days of COVID-19 data were extracted from a database on the Malaysian Ministry of Health's website.  The RStudio software was used to analyse data on infectious trends in this study. The SIR model is used to predict the basic reproduction ratio, , based on actual and simulated infectious trends for comparison. The value of the basic reproduction ratio for simulating the infectious trend is 2.0, and the basic reproduction ratio for modelling the infectious trend with the entire population of Selangor is 1.15429. According to the findings of this study, the reproduction ratio would affect the number of infected individuals by reducing the number of recovered individuals. The effectiveness of lockdown in preventing COVID-19 disease in Selangor was demonstrated by a significant reduction in the basic reproduction ratio, .

In today's world, the fast-food restaurant has become a popular sort of eatery. The fast-food industry's expansion is always changing in response to customer requests in order to meet their needs. As a result, clients have a wide range of fast-food restaurants to choose from in order to satiate their hunger. Clients' contentment with restaurants will influence not just the image of the establishments, but also the services offered by their employees as they strive to entertain and deliver the best possible service to their paying customers. However, the competition between the restaurants have caused certain restaurants to gain lower profits as the customers’ satisfaction is not fulfilled for certain factors. Price, food quality, service quality, restaurant atmosphere, promotion, customer expectations, and brand are all elements to consider. This study was conducted to analyse the importance of factors in customer satisfaction in a fast-food restaurant in Perlis. In this study, the method applied is the Fuzzy Analytical Hierarchy Process (AHP) to rank the factors that have a high impact on customer satisfaction. The selected fast-food restaurants were McDonald (McD), Kentucky Fried Chicken (KFC), Pizza Hut, Domino’s Pizza, Marrybrown, and Subway. The primary data collected through the questionnaire were analysed by experts, the manager of the fast-food restaurant selected. The findings show that in a fast-food restaurant, the quality of service with 0.2188 of normalized weight is the most important factor in customer satisfaction, and the price with 0.0436 of normalized weight is the least significant. The role of the manager and the staffs were thus evidently more important in customer satisfaction than the price offered.