Food Service & Management

RESEARCH PROGRAMME

Food Service and Management

PROGRAMME SYNOPSIS

The food industry is complex, consisting of diverse businesses that supply food to be consumed by the world population. Food wholesaling for example consists of that part of food marketing in which goods are assembled, stored, and transported to retailers, foodservice operators, other wholesalers, government, and other types of businesses. The retail food industry has changed significantly over the past decades, as many megastores and other non-traditional food stores have increased their share of food sales. Changes in consumer food choices are also reflected in food retailing, including the introduction of products innovation to meet new consumer demands.

Hence, the food management research group is dedicated to a broad spectrum of roles within the food industry. Its covers food marketing system that links farms to consumers via food manufacturing, wholesaling, and retailing activities which includes food stores and to certain extent covering foodservice and hospitality facilities. This group conducts research into consumer and organisational behaviours, food marketing, policy issues in the food chain, innovation and the development of new products as well as maintaining food safety and nutritional quality throughout the food supply chain in the food industries that eventually lead to enhanced performance in both for small and large firms including SMEs competing in all sectors of the hospitality and food industry.

The group members' expertise is diverse covering marketing, service management, operational research employing both quantitative and qualitative research approaches. In lieu of UPM role as a Research University, the food management research group in the near future will have collaborative efforts with food industry and this effort will lead to more pragmatic research activities and useful applications. The research group aims to be a leading proponent of research and technological advancement for the food industry in Malaysia.

In terms of research methods, the group is multidisciplinary, adopting a wide range of approaches. These include data envelopment analysis, structural equation modeling, conjoint modeling, small and large-scale qualitative and quantitative surveys, factor analysis, repertory grid, protocol analysis, content analysis and grounded theory and case study based research. The group is not only builds on the existing expertise but also carried out interdisciplinary research with other disciplines such food science technology group.

GROUP LEADER FOR FOOD SERVICE AND MANAGEMENT

Hazrina binti Ghazali (Assoc. Prof. Dr.)

GROUP LEADER FOR FOOD MANAGEMENT

Wan Melissa bint Wan Hassan (Dr.)

MEMBERS

1. Muhammad Shahrim Ab. Karim (Prof. Dr.)
2. Hazrina Ghazali (Assoc. Prof. Dr.)
3. Wan Melissa Wan Hassan (Dr.)
4. Ungku Fatimah binti Ungku Zainal Abidin (Dr.)
5. Ainul Zakiah Abu Bakar (Dr.)
6. Ahmad Fareed Ismail (Dr.)
7. Chua Bee Lia (Dr.)
8. Siti Fatimah Mohamad (Dr.)
9. Sarina Abdul Halim Lim (Dr.)
10. Farah Adibah Che Ishak (Dr.)
11. Siti Nurhayati Khairatun binti Mohd. Sharif
12. Nurul Asyikin Ismail (Dr.)

CURRENT RESEARCH

1. Critical success factors for implementing halal management system in food in food service operations (UPM)
2. Development and validation of job satisfaction instrument for offshore catering employees in Malaysia (UPM)
3. Understanding Consumer S Variety Seeking Behavior In The Restaurant Industry
4. Mixed Method Study : Needs Assessment And The Development Of A Food Safety Intervention To Improve Three Selected Food Safe Behaviors In School Canteens (UPM)
5. Exploring The Job Hopping Behaviour Among Employees In Malaysian (UPM) Restaurant Industry In Relation To Their Job Satisfaction, Emotional Exhaustion And Perceived Organization Support (KPT)
6. Malaysia’s Heritage Food Viability: Disinterring the Exertions Practiced on Traditional Malay Kuih in Mersing
7. Modelling A Mindset Framework for Food -Based Social Entrepreneurs: Toward Sustainable Local Food Security and Social Well-Being
8. Discerning  The  Synergism  Of  Mixed-Type  Plant-Based  Emulsifiers  In  Stabilizing  Lutein-Enriched  Red  Palm Olein Nanoemulsions And Microcapsules
9. Development of Palm-Based Carotene Nanoemulsions and Microcapsules and Their Application in A Model Food System
10. Themed Restaurant In Malaysia : Staging Memorable Dining Experience And Its Challenges
11. Analysis Of Food  Safety  Culture Elements   In Foodservice:  Towards The Development Of Assessment Tool For Improving Food Safety Performance

PAST RESEARCH

1. Employee intention to leave: A comparison of determinant of intent to leave versus intent to stay in hospitality industry (UPM)
2. Consumer’s Preference between Fast Food Restaurant and Casual Dining Restaurant in Klang Valley (UPM)
3. Attracting Mature Customers : The Challenges Faced by The Restaurant Industry in Malaysia (UPM)