Objective: The present study aimed to evaluate the effectiveness of good manufacturing practices (GMP) training in enhancing the awareness of employees from a selected traditional medicine industry towards GMP principles. Methods:This study has employed two methodologies which are the ethnographic and descriptive method. The ethnographic method employed observations and photographs to record the factory facility and documentation system prior and after GMP training. A descriptive method employed data collection through five main sections questionnaire prior and after the completion of GMP training. The data were analysed using statistical package for social sciences (SPSS) version 23.0. Results:The findings from this study revealed that major facility and documentation improvisation were made after training was conducted which were installation of centralized air conditioner and systematic standard operation procedure (SOP) documentation. Results from the questionnaire conducted on GMP revealed significant value with p<0.05. Employees showed average increased percentage of knowledge in all five sections questionnaire which were personnel practices (11 %), premise and equipment (12 %), documentation (9 %), production (4%) and product's quality control (11 %). Conclusion:As a conclusion, we reported that GMP training is crucial to strengthen the employees' knowledge on GMP as to improve products manufacturing quality. Regular training (once a y) keeps the employees updated.

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.