Internationalization of Higher Education, University Quality Service, and International Students’ Loyalty in Malaysia

Amzat, Ismail Hussein; Mohd Ali, Hairuddin; Ibrahim, Mohd Burhan; Othman, Azam; Bin Salleh, Mohamad Johdi; Alade Najimdeen, Abdul Hakeem

doi:10.1177/21582440231210498

Cited by 3 publications

(1 citation statement)

References 65 publications

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“…(v) Majority of courses in Malaysia are conducted in English, that facilitates a smoother transition for international students (Mohamad et al, 2023). (vi) Malaysia's growing economy and thriving industries create excellent employment prospects for students who wish to work in the country after completing their education (Amzat et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

Unravelling International Students' Preferences in Embracing Malaysian Cuisine: A Pilot Study

Hussein,

Xiaoyu,

Junren

et al. 2024

JOSTIP

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This pilot study aims to investigate the preferences of international students in embracing Malaysian cuisine during their tenure at local university. Students frequently experience difficulties in their social and academic environments. No study has been explored on the relationship between students’ views and perceptions of Malaysian food. The objective of this study is to precede further studies on key factors that influence international students' preferences for Malaysian cuisine that may perhaps provide insights for universities and local food establishments to promote more of Malaysian cuisine internationally. The pilot study was conducted at Universiti Teknologi Malaysia, Kuala Lumpur branch, which consist of a significant number of undergraduate and postgraduate international students. Kuala Lumpur has many options for type of restaurants and varieties of local cuisine. The research instrument used in this study is a self-administered questionnaire, that was validated and distributed to only international students. The study employed a quantitative method approach to understand the factors influencing the food choices of international students, towards Malaysian cuisine. The questionnaire developed includes demographic information, followed by the Theory of Planned Behaviour (TPB) sections, (i) attitude, (ii) subjective norms and (iii) perceived behavioural control. The findings of this pilot do prove that attitudes, social norm and perceived behavioural control had a significant positive effect on intention to consume Malaysian food with attitudes playing the main factor. The quality, taste and cultural background of the food product are the drivers that led them to consume local cuisine. This study has provided valuable insights for further research and the development of strategies to cater to the culinary preferences of international students in UTM Kuala Lumpur especially. The findings thus far could provide insights for local food establishments to enhance the promotion of Malaysian cuisine to international students, to potentially increase the demand for local foods and boost the industry's revenue.

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Section: Introductionmentioning

confidence: 99%

Unravelling International Students' Preferences in Embracing Malaysian Cuisine: A Pilot Study

Hussein,

Xiaoyu,

Junren

et al. 2024

JOSTIP

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Perceived service quality and student satisfaction: a case study at Khoja Akhmet Yassawi University, Kazakhstan

Seitova,

Temirbekova,

Kazykhankyzy

et al. 2024

Front. Educ.

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The higher education sector is a dynamic and competitive environment where service quality plays a crucial role. Higher education institutions must continuously enhance their service quality in the current competitive landscape. This quantitative study examines perceived service quality’s effect on student satisfaction at Khoja Akhmet Yassawi University in Kazakhstan. The study data were collected with SERVQUAL, and Covariance Structural Equation Modeling (CB-SEM) was employed to test the research hypotheses. The CB-SEM findings confirmed the impact of perceived service quality on student satisfaction. It was found that students were generally satisfied with the university facilities. The findings could assist the university, and by extension, the entire higher education industry, in improving its strategic plans to increase student satisfaction and overall institutional performance. Thus, service quality significantly impacts student satisfaction in higher education, and higher education institutions, including yours, should be aware of the dimensions of service quality that affect student satisfaction.

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When Artificial Intelligence Tools Meet “Non-Violent” Learning Environments (SDG 4.3): Crossroads with Smart Education

Okulich-Kazarin,

Artyukhov,

Skowron

et al. 2024

Sustainability

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This paper continues the series of publications of our interdisciplinary research findings at the crossroads of higher education sustainability (SDG 4.3), smart education, and artificial intelligence (AI) tools. AI has begun to be used by universities to increase the quality of higher educational services. AI tools are expected to help university teachers in the teaching process. Students also use AI to help them complete their tasks. At the same time, AI may threaten Sustainable Development Goal 4 (SDG 4). In particular, this is a “blank spot” in the study of AI and non-violent learning environments (SDG 4.3). The aim of the study was to verify competing statistical hypotheses. To achieve this aim, the authors used modern, economically sound methods. The authors processed the responses of 1102 students from eight Eastern European universities using a special electronic questionnaire. The authors statistically processed the student survey results and then tested a pair of conflicting statistical hypotheses. The authors adopted a standard level (α = 0.05) of hypothesis checking. Testing statistical hypotheses led to obtaining two statistically substantiated new scientific facts: (1) The requirement for “non-violent” learning environments does not meet some students’ needs. (2) The number of these students can be up to 31.94%. Summary: The new scientific facts are helpful for further developing world pedagogical theory and practice. They are the basis for forecasting and preparing for managerial actions aimed at SDG 4.3.

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Internationalization of Higher Education, University Quality Service, and International Students’ Loyalty in Malaysia

Cited by 3 publications

References 65 publications

Unravelling International Students' Preferences in Embracing Malaysian Cuisine: A Pilot Study

Unravelling International Students' Preferences in Embracing Malaysian Cuisine: A Pilot Study

Perceived service quality and student satisfaction: a case study at Khoja Akhmet Yassawi University, Kazakhstan

When Artificial Intelligence Tools Meet “Non-Violent” Learning Environments (SDG 4.3): Crossroads with Smart Education

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