This study was conducted to identify the theme restaurants' atmospheric factors and to determine the most important factor that influences the customers' revisit intention at Kuantan, Pahang. The 200 questionnaires had been distributed using the convenience sampling method, however, only 196 questionnaires returned were valid to be analyzed. The finding showed that restaurant cleanliness is the most influential factor according to respondents' monthly income as referred to the highest mean value. The study perhaps could help the restaurants and outlet retailers in training and make aware of their employees about these variables, as well as management, strategies, and objectives.

Entrepreneurship is essential for students to gain knowledge about entrepreneurial skills, attitudes, and intentions. The purpose of this research is to investigate the impact of cognitive factors on students’ entrepreneurship intentions at Universiti Teknologi MARA (UiTM). This quantitative study included 217 respondents from six (6) UiTM branches in the provinces that offer hospitality programmes. The data were analysed using partial least squares methods. The current study’s findings reveal that entrepreneurship education encourages hospitality students to become entrepreneurs through the discovery of a positive relationship between entrepreneurship education programmes and students’ entrepreneurship intentions. This finding extends the conclusion of previous studies on the influence of cognitive factors as entrepreneurship education is found to have a positive impact on students’ entrepreneurial intention, especially to start a business. Therefore, there is a need for institutions and educators to deliver learning programmes and extracurricular activities that can arouse and cultivate student interest in entrepreneurship. This approach provides students with the knowledge, attitudes, and skills they will require to start and manage their own businesses. As the hospitality students in the current study concurred that encouraging entrepreneurial intentions requires entrepreneurship education, this study concludes that entrepreneurship education is important in encouraging students to become entrepreneurs in the future.

Online Food-Delivery (OFD) Apps are online platforms that provide food-and-beverage businesses between food-service operators and consumers. The digital environment has advocated the ever-increasing use of smartphones and the Internet, as well as changes in lifestyle, which leads to the booming of food-delivery businesses. However, there are a moderately limited number of studies that have offered a profound understanding on consumers' perspectives on the use of the online food-delivery apps in Malaysia. With that notion, the primary purpose of this study is to determine the factors that motivate consumers to use the online food-delivery apps in Malaysia. The survey has been distributed among respondents through several online platforms, such as WhatsApp, e-mail, and social media. The results unveil several pieces of important information related to the Malaysians' OFD use frequency, which are the fact that Foodpanda is their highly preferable app, dinner is the ultimate mealtime for delivery, and online transactions are the most opted mode of payment for Malaysian consumers. Furthermore, the use of the OFD apps has also been motivated by the ease-of-use (EOU) factor and trust (T) factor. Hence, despite of all the problems encountered when using online food-delivery apps, the study shows that there are numerous amounts of consumers who have perceived that these apps are beneficial for their desirable purposes.

The rapid emergence of restaurants in the country has leaded the foodservice establishment to grow theme restaurants in competitive market to stay relevant with the trend. Therefore, this study aims to identify the atmospheric factors that influence the young customers’ revisit intention into theme restaurants. Quantitative data taken from 200 young customers were analyzed, then, 146 valid questionnaires were returned and the result indicates a statistical relationship between cleanliness and respondents’ revisit intention. Thus, restaurateurs need to understand the importance of physical interiors and their influence on overall guest’s revisit intentions as a guideline and future references. Keywords: restaurant attributes; restaurateur; theme; young customers eISSN 2514-7528 © 2018. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open-access article under the CC BY-NC-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) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.