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E-PROCEEDING OF INTERNATIONAL VIRTUAL INVENTION, INNOVATION & DESIGN COMPETITION 2021 (IVIID-21) In Conjunction with The International Joint Conference on Hospitality & Tourism 2021 (IJCHT-21)

13 -15 SEPTEMBER 2021

• • • . '

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: : •,. .• • •

Virtual Invention, Innovation & Design Competition 2021 (IVIID-21)

Beyond Smart Tourism

Inspired by People, Balanced by Nature, Driven by Technology

In Conjunction with:

The International Joint Conference on Hospitality & Tourism 2021 (IJCHT-21)

E-PROCEEDING INTERNATIONAL VIRTUAL INVENTION, INNOVATION & DESIGN COMPETITION 2021

Copyright

Copyright 2021 by Faculty of Hotel and Tourism Management, Universiti Teknologi MARA (UiTM)

Cawangan Pulau Pinang

All rights reserved.

The copyright in this e-proceeding and the material on this e-proceeding (including without limitation the text, computer code, artwork, photographs, images, music, audio material, video material and audio-visual material on this e-proceeding) is owned by Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, Cawangan Pulau Pinang, Kampus Permatang Pauh, 13500 Permatang Pauh, Pulau Pinang.

The publisher does not grant you any rights in relation to this e-proceeding or the material on this e-proceeding. In other words, all rights are reserved. For the avoidance of doubt, you must not adapt, edit, change, transform, publish, republish, distribute, redistribute, broadcast, rebroadcast or show or play in public this e-proceeding or the material on this e-proceeding (in any form or media) without appropriately and conspicuously citing the original work and source or prior written permission from the publisher.

Edited by:

Mohamad Farhan Azmi

Najua Mohd Ali

Norliana Hashim

Nik Mohd Shahril Nik Mohd Nor

Siti Anis Adilah Tarmazi

Aida Khalida Mohamed Idris

Zubaidah Mohd Ali Tan

Saliza Salmi

Farhan Faat

E-PROCEEDING INTERNATIONAL VIRTUAL INVENTION, INNOVATION & DESIGN COMPETITION 2021

i

Preface

Faculty of Hotel and Tourism Management, Universiti Teknologi MARA Cawangan Pulau Pinang (UiTMCPP) organizes International Virtual Invention, Innovation & Design 2021 (IVIID-21) that provisions as a medium for academicians, industries player and student to feature innovation, invention and design in their respective field. This event is in conjunction with The International Joint Conference on Hospitality & Tourism 2021 (IJCHT-21), which also organized by Faculty of Hotel and Tourism Management, UiTMCPP. IVIID-21 exhibit ideas, inventions, highly innovative designs and product commercialization, contend to each other for a best position and recognition. With a theme Beyond Smart Tourism, this event is consolidate with; Smart Tourism Inspired by People, Smart Tourism Balanced by Nature and Smart Tourism Driven by Technology. In winding up, the proceedings hope to be a valuable reference point for scholars and students who would like to conduct further research in respective field, and at the same time promote the creation of new knowledge through the interchange of ideas, strategies and innovations in the different fields in social sciences.

E- PROCEEDING INTERNATIONAL VIRTUAL INVENTION, INNOVATION & DESIGN COMPETITION 2021

ii

Welcoming Speech

BY RECTOR UITMCPP

Assalamualaikum wbt., and good day, Ladies and Gentlemen,

It is my pleasure and honour to welcome you to The International Joint Conference on Hospitality & Tourism 2021 (IJCHT-21). We are indeed very proud to be the host of this conference. This conference is jointly organized by the Faculty of Hotel and Tourism Management, Universiti Teknologi MARA (UiTM) Cawangan Pulau Pinang, Malaysia and several of our MoU partners from Indonesia, Thailand, Turkey and the USA. This conference provides an avenue for academics, administrators, business owners, policy makers and stakeholders from government institutions and students from institutions of higher learning to share and create a network that will be of exceptional value. The conference theme is “Beyond Smart Tourism: Inspired by People, Balanced by Nature, Driven by Technology”. To all the speakers, and participants, once again, let me extend a very warm welcome. I sincerely hope you will find this conference rewarding. I am confident that the conference objectives will be met, and that all will benefit immensely from this three-day conference. Thank you. PROFFESOR Ts. DR SALMIAH KASOLANG@KASALUNG RECTOR UNIVERSITI TEKNOLOGI MARA CAWANGAN PULAU PINANG

E- PROCEEDING

INTERNATIONAL VIRTUAL INVENTION, INNOVATION & DESIGN COMPETITION 2021

iii

Welcoming Speech

BY PROGRAMME DIRECTOR

Hello and good morning, Ladies and Gentlemen, It is my honour to welcome all of you to the International Virtual Invention, Innovation & Design Competition 2021 (IVIID-21). Before I go further, it is truly heartwarming to know that this competition is organized by the Faculty of Hotel and Tourism Management, Universiti Teknologi MARA (UiTM) Cawangan Pulau Pinang, in conjunction with The International Joint Conference on Hospitality and Tourism 2021 (IJCHT-21). Considering current situation of Covid-19 pandemic and new norms, IVIID-21 appears virtually in order to encourage participation besides ensuring everyone is safe and healthy. As our circumstances are anew, we must think anew and act anew. On behalf of this event’s committee, I would like to express my sincere gratitude to thanks to all participants who participate in this competition representing different categories, including tertiary education institution, locally and internationally. I am certain that everyone will get plenty of experience while learning from each other to create memories of our life. Indeed, we are fortunate that we are given the opportunity to continue flourishing with our inventions and innovations, which is made possible through IVIID-21. Before I end my speech, I would like to thank the committee members for their outstanding effort to make this first virtual competition a success. This event is never possible without the amazing teamwork and cooperation from each one of you. I genuinely hope that this will encourage more impactful works in the future. On that note, ladies and gentlemen, I sincerely thank you for being part of IVIID-21. I know this is an opportunity, so let’s take it, and it is also a journey, so let’s complete it! Thank you. DR ANDERSON NGELAMBONG PROGRAM DIRECTOR INTERNATIONAL VIRTUAL INVENTION, INNOVATION & DESIGN COMPETITION 2021 (IVIID-21)

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iv

Committee Members

International Virtual Invention, Innovation & Design Competition 2021 (IVIID-21)

In conjunction with

The International Joint Conference on Hospitality & Tourism 2021 (IJCHT-21)

E- PROCEEDING


POSITION NAME

ADVISOR I : Prof. Ts. Dr. Salmiah Kasolang @Kasalung

ADVISOR II : Assoc. Prof. Dr. Hashim Fadzil Ariffin

DIRECTOR : Dr. Anderson Ngelambong

ASSISTANT DIRECTOR : Nik Mohd Shahril Nik Mohd Nor

HEAD OF COMMITTEE : Norliana Hashim

SECRETARY : Irina Mohd Akhir

Rabiatul Adawiyah Abd Rahman

FINANCE : Dahlan Abdullah

Saiful Bahri Mohd Kamal

Khairil Anuar Bahari

ONLINE SYSTEM

ADMINISTRATION

: Mohd Saifulnizam Abu Bakar

Saiful Nizam Warris

Mohd Syafiq Abdul Rahman

Muhammad Che Saad

PUBLICITY &

COMMUNICATIONS

: Wan Hayati Wan Bujang

Nor Hafizah Mazlan

Putri Dahlia Ab Rashid

Clement Jimel

Alvin Gatu

SECRETERIAT : Zubaidah Mohd Ali Tan

Siti Anis Adilah Tarmazi

Noor Saliza Salmi

Najua Mohd Ali

JUDGING COMMITTEE : Aida Khalida Mohamed Idris Farhan Faat

e-PROCEEDINGS

COMMITTEE

: Mohamad Farhan Azmi

v

Contents INTRODUCTION

Copyright ........................................................................................................................................................ i

Preface ........................................................................................................................................................... ii

Welcoming Speech by Rector UiTMCPP ...................................................................................... iii

Welcoming Speech by Program Director .................................................................................... iv

Committee members............................................................................................................................. v

Table of content ........................................................................................................................................ vi

SMART TOURISM INSPIRED BY PEOPLE

ADG503: PREMIUM FROZEN COOKIE DOUGH .............................................................................. 1

ADG504: INSTANT ROYALE PUDDING ............................................................................................. 6

ADG505: FROZEN STUFFED MINI LEMANG ................................................................................. 11

ADG506: SUNNAH ENERGY BAR ....................................................................................................... 16

ADG507: DEVELOPING FOODSERVICE MOBILE APPLICATION CUSTOMER JOURNEY FRAMEWORK ......................................................................................................................................... 21

FSC501: INNOVATION OF TRADITIONAL PRODUCT: DIVERSIFYING THE USAGE OF WASTE INGREDIENT IN RENDANG AS CHICKEN BALLS FILLING ................................... 25

FDT500: THE FUTURE OF FOOD TOURISM: ECO-FRIENDLY EDIBLE INSECT ....................... 33

HCP500: THE EVALUATION OF DIFFERENCE ON PRESENT PROFESSIONAL

COMPENTENCY'S TOUR LEADER AND EXPECTABLE COMPETENCY UNDER THE NEEDS OF THAI TOURISM INDUSTRY IN ASEAN................................................................ 38

STT500: A NEW MOBILE APPLICATION FOR LOGISTIC CONVENIENCE IN UITM SEGAMAT: ECO-NAVI .................................................................................................................................................. 45

CHA500: THE FUTURE OF FOOD TOURISM: TRADITIONAL MALAY KUIH MODELLING COMPOUND SET FOR PRESCHOOL CHILDREN PLAY AND LEARN ACTIVITIES ................. 51

FDT501: NIGELLA SATIVA AL-SION DODOL .................................................................................... 58

SMART TOURISM DRIVEN BY TECHNOLOGY

SMT503: SABAH PAY MOBILE APPLICATION FOR TOURISM AND TRAVEL ................... 65

VAR500: ENHANCING TOURISM EXPERIENCE THROUGH MOBILE AUGMENTED REALITY ................................................................................................................................................... 71

TIR502: SUSTAINABLE TOURISM TRANSFORMATIVE PEDAGOGY MODEL ................... 79

ARI500: IMSA: INTERNSHIP MANAGEMENT SYSTEM APPS ................................................. 86

E - P R O C E E D I N G

I N T E R N A T I O N A L V I R T U A L I N V E N T I O N, I N N O V A T I O N & D E S I G N C O M P E T I T I O N 2 0 2

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ADG503: PREMIUM FROZEN COOKIE DOUGH

Category

A

Primary School

B

Secondary School

C

University

Student

D

Academician

√

Local International

√

Specialization Area

Smart tourism inspired by people

Smart tourism balanced by

nature

Smart tourism driven by

technology

√

Project Member(s)

Nurul’Aishah @N Zakaria1, Syuhirdy Mat Noor2, Zaharah Mohamed Rani3,

Fatin Syahira Liana Badaruddin4, Nashwa Abdul Ghani5,

Affiliation

1,2,3,4,5Faculty of Hotel and Tourism Management, Universiti Teknologi

MARA, Cawangan Pulau Pinang, Malaysia

Email [email protected], [email protected], [email protected], [email protected],

[email protected]

Correspondence

Nurul’Aishah @ N Bt Hj Zakaria

Fakulti Pengurusan Hotel dan Pelancongan,

Universiti Teknologi MARA, Cawangan Pulau Pinang,

13500 Permatang Pauh,

Pulau Pinang, Malaysia.

Tel: +604-3822222, Fax:+604-3822819

Abstract

Throughout the years, experience pastry chefs have studied that by aging

cookie dough will enhance the flavor because moisture from the dough will

gradually dry out hence give the strong flavour. Besides that, it will produce

a well-shaped cookie instead of the extremely flat one. Due to the fat content

in the cookie dough solidify and it reduces the chance of over spreading. That

is why many recipes have called to freeze the dough. Introducing a new

version of cookie dough by combining local flavour with a famous biscuit

snack. This innovations purposely are done to promote local flavours and

ingredients. At the same time to educate the society on the benefits of using

natural flavor and colouring. Therefore, the two ingredients that have been

selected are pandanus amaryllifolius (pandan leaves) and clitoria ternatea

(butterfly pea flower).The cookie dough idea is incorporated with famous

Malaysian dessert which are Onde-onde (buah melaka) and Pulut Tai Tai. By

adapting these two traditional flavours into the product, it will share the same

experience with others even if it appears in different form and structure.

Keywords Cookie, Dough, Frozen

mailto:[email protected]





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Product description

The cookie dough idea was incorporated with famous Malaysian dessert

which are Onde- onde (buah melaka) and Pulut Tai Tai. For onde-onde, the

original flavour have been adapted together and produce the cookie dough

batter that are green in colour. Chocolate chips are replaced with gula melaka

and the dough will be rolled into desiccated coconut before baking. As for the

pulut tai tai we are using bunga telang to produce the blue colour and piped

with sweet and creamy pandan kaya on top of the cookies.

Pictures/ Schematic

diagrams/ Flow

Charts/Screenshots

/Graphs and etc.

Novelty and

uniqueness

Premium cookie dough using the traditional Malay ingredients which are

pandan leaves, butterfly pea and palm sugar. Since the ingredients used are

the best and natural ingredients and no preservative or MSG, we believe our

product is safe to consume. In Malaysia, pandan leaves and palm sugar can

be categorized as essential Malaysian ingredients (Norman Musa, 2010).

Other than that, Premium Cookie Dough will be the first product that only

uses natural ingredients. As we know, most frozen cookie dough comes from

Europe and the ingredients used might have preservatives such as soy lecithin

and citric acid to emulsify the water and oil in the cookie dough (Eric Evers,

2014).

Benefit to mankind

This product contains no preservative and monosodium glutamate (MSG).

The colouring for the cookie dough also uses the natural colouring that came

from plants. Butterfly pea and pandan leaves might give the colour of blue

and green respectively to the cookies itself. Butterfly pea gives the benefit to

our body as an antioxidant, healing wound and promotes diuretic which is to

increase the production of urine. Pandan leaves give a great aroma to the food

and it also contains vitamin E.

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Potential

commercialization

Our target market is general for all stages of ages from kids to adults. This is

to encourage people in baking and cut the mindset that baking is hard. Since

this product is ready to bake product, there is no reason for failure. Since this

is the new innovation for the cookie dough, we decided to commercialize in

a convenience store. The target is to make sure it is easy to access and easy

to find. For the other brand of the cookie dough, for sure it can only be found

in a famous and high-end store.

Acknowledgment

Special thanks of gratitude to all of the team members that work hard for

this project. Never endless participating in giving idea and energy make this

project successful and helped a lot in finalizing this project within the

limited time frame.

Researchers

Biographical Data

Nurul’Aishah @ N Binti Hj Zakaria is currently hold

the post as a Senior Lecturer in UiTM Cawangan

Pulau Pinang. She is a Hotel Management lecturer

attached with the Faculty of Hotel and Tourism

Management. Teaching subjects such as Food and

Beverage Cost Controls, Hospitality Accounting,

Housekeeping, Restaurant Management and also

Room Division Management. Her interest includes

Human Resources, Hospitality Management and

Customer Service.

Syuhirdy Bin Mat Noor is a Senior Lecturer of

Culinary Arts Department, attached with the Faculty

of Hotel and Tourism Management, UiTM Cawangan

Pulau Pinang since 2004. Teaching Culinary Creation,

International Cuisine, and Culinary Commercial

classes. His interests include Product and Menu

Development, Innovation and Invention in Culinary

products and Human Behaviour.

Zaharah Mohamed Rani is currently hold the post as a

Senior Lecturer in UiTM Cawangan Pulau Pinang.

She is a Tourism Management lecturer attached with

the Faculty of Hotel and Tourism Management. She

completed her Ph.D at Universiti Teknologi MARA,

Shah Alam, Malaysia. Her research interest lie in the

area of tourism management, tourism marketing,

tourist behaviour, heritage tourism and eTourism.

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Fatin Syahira Liana binti Badaruddin, a student who is

currently undertaking her bachelor study program

under Faculty of Hotel and Tourism, UiTM,

Cawangan Pulau Pinang. I am a graduate from

Diploma in Culinary Arts in UiTM Pulau Pinang.

Participated in Battle of The Chef competition and has

been awarded with bronze medal for Hot cooking

category.

Nashwa Abdul Ghani a student who is currently

undertaking Bachelor Degree in Culinary Arts

Management under the Faculty of Hotel and Tourism,

UiTM, Cawangan Pulau Pinang. She also graduated in

Diploma of Culinary Arts and received an academic

recognition with Vice Chancellor Award.

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ADG504: INSTANT ROYALE PUDDING

Category

A

Primary School

B

Secondary School

C

University

Student

D

Academician

√

Local International

√

Specialization Area

Smart tourism inspired

by people

Smart tourism balanced

by nature

Smart tourism driven

by technology

√

Project Member(s) Syuhirdy Mat Noor1, Nurul’Aishah@N Zakaria2, Hashim Fadzil Ariffin3 ,

Muhammad Aiman Bahri Zamzam4 , Muhammad Farhan Naim Mohd

Yuraimie5

Affiliation



Email [email protected], [email protected],

[email protected], [email protected], [email protected]

Correspondence

Syuhirdy Bin Mat Noor





Tel: +6012-2181478, Fax:+604-3822819

Abstract

Puding Raja or Royal Pudding is a specialty dessert that came from East Coast

states in Malaysia which is Pahang. It is a specialty dessert dish that will only

be served to Royal Family of Pahang. This dessert consists of four

components which are Jala Emas (a golden net made from duck egg batter),

custard sauce, dried toppings and fried banana. Kuih jala mas is less well-

known among young people and majority of people will only be able to view

it at a wedding event. Since normal Royal Pudding has a complicated

preparation, the idea of Instant Royal Pudding was made and an experiment

was conducted to visualize Instant Royal Pudding into reality. The target

market for instant food is for all generation that have a limited time to prepare

the food. Production of instant foods seem to have tremendous increase

recently and this product has potential to be commercialized.

Keywords

Instant, Pudding, Dessert







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Product description

The process of preparing Puding Diraja started with the making of Jala Emas.

The batter was made from duck egg yolk, flour, water with the right

consistency and it will be poured into net mold before the batter flow from

the mold to the hot sugar syrup. Layers of the flowed batter will form a golden

yellow net and once the net has been formed, it will be tossed out from the

boiling sugar syrup and the golden net will be resting while waiting for it to

dry. Meanwhile, for the custard sauce, it consists the mixtures of sugar,

custard powder, and milk which will be simmer until the sauce become thick

as desire. Next, the dried condiments topping has different varieties and

combination including dried plum, raisins, dried-cherry, cashew nut, jelly,

and almond. Lastly, the fourth components consist of aromatic fried banana

which was deep-fried to enhance the sweetness of the banana and make it

compatible with other components.

Pictures/ Schematic

diagrams/ Flow

Charts/Screenshots

/Graphs and etc.

STEP 1: MEASURING AND PREPARATION

The ingredient was measured correctly and prepare the cooking

utensils

STEP 2: COOKING

Start cooking the golden net

STEP 3: DEHYDRATION

Start dehydration process

STEP 4: QUALITY CHECK

The quantity and the quality of the ingredients will be check

according to the standard

STEP 5: PRE- PACKAGING

Start packaging each ingredient with vacuum packaging

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Novelty and

uniqueness

This dessert consists of four components which are Jala Emas (a golden net

made from duck egg batter), custard sauce, dried toppings and fried banana.

Royal Pudding is a specialty dessert dish that will only be served to Royal

Family of Pahang. Due to its very sweet flavour, Kuih jala mas is less popular

in other Malaysian states. Therefore, with the creation of this product, it will

help to pull back the restriction and the limitation for southern and northen

region of Malaysia. Instant Royal Pudding will definitely become famous to

be enjoyed by not only the local Malaysia, but also foreign tourist and

travelers.

Benefit to mankind

Royal pudding is a precious gem that can only be found in East Coast of

Malaysia. Therefore, if Southern people from Johor and Northern people

from Perlis want to taste the Royal Pudding, they need to travel all the way

to East Coast Malaysia for the sake of Royal Pudding. So with the creation of

this Instant Royal Pudding, Malaysian people from different regions will have

opportunity to prepare and eat it. This product also to promote Malaysian

traditional dessert to other countries. Instant foods usually require minimal

preparing prior to consumption, and even those with no cooking experience

may prepare the meal. For most individuals, time-saving is an important

consideration. According to Inbalakshmi et al. (2014), ready-made foods help

to reduce overall labor burden and may be prepared in the blink of an eye,

allowing more amount of sleep and other hobbies.

Potential

commercialization

The easy way to prepare and cook, make this product more attractive to the

local Malaysian that curious to know about the traditional dessert. This

product can bring Malaysian dessert to another level to stand up on the same

par as other countries dessert such as Indian Gulab Jamun and French pastry

cream puff. The target market for instant food is for all generation that have

a limited of time to prepare the food. For the example like student and career

parents.

Acknowledgment

Special thanks of gratitude to all of the team members that work hard for this

project. Never endless participating in giving idea and energy make this

STEP 6: ASSEMBLING

Assembling the product together

STEP 7: PACKAGING

Packaging all the ingredient with total of 4 vacuum pack

ingredient in it

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project successful and helped a lot in finalizing this project within the limited

time frame. Special acknowledgement also to Faculty of Hotel and Tourism

Management and UiTM Cawangan Pulau Pinang for all the support needed

in developing this innovative ideas.

Researchers

Biographical Data


















Customer Service.

Hashim Fadzil Ariffin is an Associate Professor and

has been a member of the faculty since 1995. His

research interest are Foodservice Innovation,

Branding and Hospitality Strategic Management.

Currently, he is a Head of the Centre of Hotel and

Tourism Management Studies.

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After finishing his study in Diploma in Food Service

Management study programme in 2019, Muhammad

Aiman Bahri Bin Zam Zam is a student who is

currently undertaking his BSc Hons in Culinary Arts

Management study programme under the Faculty of

Hotel and Tourism, UiTM, Cawangan Pulau Pinang to

pursue his passion in Culinary Arts.

Muhammad Farhan Naim Bin Mohd Yuraimie is a

student who is currently undertaking BSc Hons in

Culinary Arts Management study program under

Faculty of Hotel and Tourism, UiTM, Cawangan

Pulau Pinang after pursuing his study in Diploma of

Pastry Arts in 2017 under the same faculty in UiTM

Cawangan Pulau Pinang.

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ADG505: FROZEN STUFFED MINI LEMANG

Category

A

Primary School

B

Secondary School

C

University

Student

D

Academician

√

Local International

√

Specialization Area


by people


by nature


by technology

√

Project Member(s)

Syuhirdy Mat Noor1, Azlan Salim2, Nurul’Aishah @N Zakaria3 ,

Muhammad Hafzan Ab Aziz4 , Nur Alia Hanani Hanafi5

Affiliation




[email protected] , [email protected], [email protected]

Correspondence

Syuhirdy Bin Mat Noor





Tel: +6012-2181478, Fax:+604-3822819

Abstract

Frozen stuffed mini lemang is a lemang with the filling inside it. This product

consider rare in the market because people only sell lemang without any

condiments such as rendang or serunding. It will be difficult for someone who

buy lemang without any condiments because they need to find by themselves.

This unfortunately create the idea to produce lemang with the fillings. The

advantages of this product are the authentic taste of lemang with the beef

rendang filling by using the traditional method of cooking. This product is

convenient for all people especially for travelers and foreign residents. This

product is small and compact. The packaging is in a vacuum pack, so the

customer easy to bring anywhere even for travel. It easy to prepare by heating

the product using the microwave. This product has a long shelf life, so it will

not be a problem for people who sitting abroad.

Keywords

Frozen, Lemang, Condiments, Convenient








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Product description

The ingredients for lemang are glutinous rice, coconut milk, banana leaves,

and salt. These ingredients are easy to find but it is not easy to find bamboo

to make the lemang. Normally, people will put the banana leaves inside the

bamboo before putting the ingredients. The function of banana leaves is to

prevent the rice from stick around the bamboo and it will be a problem to take

out the lemang. The method of preparation for the lemang is first, wash and

drain the glutinous rice. Cut the banana leaf (20cm x 15cm) and put it into the

mould. Cook the glutinous rice and coconut milk in slow heat until it absorbs

all the liquid from coconut milk. Lastly, put the glutinous rice in the mould

and make a hole to put the filling of rendang, and it's ready to be steam for 45

minutes. In terms of shape, we have used special containers to replace the

original containers for cooking Lemang which is bamboo. It is because raw

materials like bamboo are very difficult to get the same size, so we took the

initiative to use special containers made of aluminium to get a uniform shape

in every production. The ingredients for beef rendang are beef, coriander

seed, cumin seed, fennel seed, turmeric seed, coconut milk, salt, brown sugar,

kerisik, chili paste, shallot, turmeric powder, garlic, bird eye chilies,

lemongrass, and ginger.

Pictures/ Schematic

diagrams/ Flow

Charts/Screenshots

/Graphs and etc.

STEP 1: Measuring process Measure all the ingredients for making the beef rendang and

lemang.

STEP 2: Mise en place Wash and drain the glutinous rice. Cut the banana leaf (20cm x 15cm) and put it into the mould. Preparing the ingredients for Rendang, toast coriander seed, cumin seed, and fennel

seed until brown. Then blend until fine texture. Then, blend all paste ingredients.

STEP 3: Cooking process Cook the glutinous rice and coconut milk in slow heat until it absorbs all the liquid from coconut milk. Put the meat in the

pressured cooker and cook until it's tender and after that shredded the meat. Sauté it until fragrance to keep the paste longer. Add some water and coconut milk. Then let it simmer. Add some more water or coconut milk if required. Lastly, put

seasoning and turmeric leaf.

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Novelty and

uniqueness

Frozen stuffed mini lemang has its uniqueness and novelty that make it

special rather than other lemang. The novelty of this product is we make the

innovation lemang. The innovation is we make a lemang with the filling

inside of the lemang. This product will be being rare in the market. It is rare

because, in Malaysia, people only sell lemang without any condiments. It will

be difficult for someone who is in a rush to eat lemang with any condiments

because customers need to find the condiments. Because of this problem that

we heard from many people, so we produce lemang with the fillings. So, our

customer doesn’t need to find or need to make the condiments.

Benefit to mankind

This product is high in carbohydrates and nutrients. Nowadays, there are

several issues about Halal regarding beef that is imported from another

country. Due to the issue, we make sure that we use the Halal beef from the

supplier that we believed the Halal status of the beef. Beef is the main source

of B vitamins, pantothenic acid, and folic acid which are important to humans.

Potential

commercialization

Nowadays, people always find ready-to-eat food and easily prepare. It is

because people are busy with their hectic life and rushing to settle their works.

So, ready-to-eat food is being the most famous food to the consumer. Ready-

to-eat food is food that has been cooked and no need to add flavor to the food.

People also choose this type of food because of the shelf life of the food. This

product can be used if people stored it in the right storage condition. So, we

choose to make ‘Frozen Stuffed Mini Lemang’ because people always prefer

to choose ready-to-eat food rather than other food. This frozen stuffed mini

lemang also suitable for all ages. We produce a product that can consume by

all people. So, our consumers can buy this product anytime and anywhere.

STEP 4: Steaming process Put the glutinous rice in the mould and make a hole to put the

filling of rendang, and it's ready to be steam for 45 minutes. Add some more water or coconut milk if required. Lastly, put

seasoning and turmeric leaf.

STEP 5: Cooling process Then after finish keep it warm before put inside the packaging.

STEP 6: Packaging process Consist of 3 frozen stuffed mini lemang in a vacuum pack with

microwaveable Tupperware.

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13

They also can provide our product when celebrating any celebration such as

a birthday party and Eid Fitri. Our product also affordable in terms of price

because we use high quality of product and not too expensive. So, people of

all income and groups can grab our product because of the inexpensive

product.

Acknowledgment

Special acknowledgement to Faculty of Hotel and Tourism Management and

UiTM Pulau Pinang for all the support needed in developing this innovative

ideas.

Researchers

Biographical Data









Azlan Bin Salim is a Senior Lecturer of Hotel

Management Department, attached with the Faculty of

Hotel and Tourism Management, UiTM Cawangan

Pulau Pinang since 2008. Teaching Commercial

Classes, Barista Skillsand Hospitality subjects, Her

interests include Product and Menu Development and

Human Behaviour.










Customer Service.

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Muhammad Hafzan bin Ab Aziz is a student who is

currently undertaking BSc Hons in Culinary Arts

Management study program under Faculty of Hotel

and Tourism, UiTM, Cawangan Pulau Pinang

Nur Alia Hanani Binti Hanafi is a student who is

currently in Semester 5. She is taking her Degree in

Culinary Arts under Faculty of Hotel and Tourism,

UiTM, Cawangan Pulau Pinang.

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ADG506: SUNNAH ENERGY BAR

Category

A

Primary School

B

Secondary School

C

University

Student

D

Academician

√

Local International

√

Specialization Area


by people


by nature


by technology

√

Project Member(s)

Nurul’Aishah@N Zakaria1, Syuhirdy Mat Noor2, Irina Mohd Akhir3, Nur

Azmina Nabilah Azmeer4, Nur Ayunie Nadia Norzaidi5

Affiliation




[email protected]

Correspondence

Nurul’Aishah @ N Binti Hj Zakaria





Tel: +6012-2171478, Fax:+604-3822819

Abstract

Energy bars were basically non frozen snacks that provided both energy and

nutrition. This Sunnah Energy Bar contains all the Sunnah ingredients such

as dates, honey and also habbatus sauda or black seed and being added some

nuts such as almond or walnut. The main ingredients in this energy bar is oat

that helps in reduce cholesterol and contain more protein and fat than most

grain. This energy bar use dates and honey as the sweetener to replace

artificial sugar. This product have a chewy texture and the taste are sweet and

a bit savory comes from the dates, honey and nuts. Besides, the aroma is sweet

because of the habbatus sauda, nuts and dates. There is no energy bar in the

market that contains Sunnah ingredients which will benefit both body and

brain in one pack. People nowadays especially Muslims are really concern in

searching Halal food and this energy bar can be consider as a choice for them

especially athletes, students and who aspired to eat healthy and required

necessary nutrition.






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Keywords Energy, Sunnah, Snacks, Nutrition

Product description

Sunnah Energy Bar made from oat, nuts and all the Sunnah ingredients such

as dates, honey and habbatus sauda. Dates and honey use as the sweetener

and no artificial sweetener. It have a chewy texture result from the mixing

between dates and oats together. The taste are sweet and a bit savoury comes

from the dates, honey and nuts while the colour of the energy bar is a bit dark

because of the dates. It has sweet aroma because of the habbatus sauda, nuts

and dates. The portion size is 25gm per pack

.

Pictures/ Schematic

diagrams/ Flow

Charts/Screenshots

/Graphs and etc.

Remove seed, soak the dates

in hot water until soften for 5

minutes. Then blend to paste

and keep aside.

Roast oats on a pan until

aromatic and brown. Keep

aside.

Roast walnut and almond in a

pan without oil. Then roughly

chopped. Keep aside.

Next blend the other batch of

oats until become powder.

Keep aside

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Novelty and

uniqueness

Sunnah Energy Bar contain all the Sunnah ingredients and also being added

nuts to give some texture to the energy bar. The main ingredient is oat that

goods for the health, helps in reduce cholesterol and contain more protein and

fat than most grain. It also do not use artificial sweetener. Dates and honey as

the sweetener. It is very convenient because one pack of energy bar you can

get many benefits that are not only for body or health but also for the brain.

Benefit to mankind

This product are Muslim friendly because all the ingredients used are all from

Halal ingredients and the Sunnah ingredients which make it much more

special because there are no other product add in all the Sunnah ingredients

in one pack of energy bar. The product mainly target local or abroad students,

working people who are busy in the morning to grab their breakfast and

person that concern with their health and nutrition.

Potential

commercialization

Nowadays people are concern in searching food especially for the Muslim

that always look for the Halal products. This products can be commercialized

because easy to bring anywhere at any occasions and for Muslim travelers

that went abroad and have difficulty in finding Halal foods.

Acknowledgment

Special thanks to all of the team members that continued in giving support

and encouragement to work hard for this project. Never endless participating

in giving idea and energy make this project successful and helped a lot in

Next add honey to the walnut

and turn off the heat and stir.

In a pan, cook the dates paste

until it dries up, then add the

nuts. Stir well.

Stir until all the ingredients

well combine and lastly add

habbatus sauda oil.

Then add the oats and oat

powder.

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finalizing this project within the limited time frame.

Researchers

Biographical Data










Customer Service.









Irina Binti Mohd Akhir is a Senior Lecturer of Hotel

Management at Faculty of Hotel and Tourism

Management, UiTM Cawangan Pulau Pinang since

2010. An academic advisor and experts on Room

Division Management, Hospitality and Customer

Service, Restaurant and Cafe Operation, Menu

Planning and Development, Food Safety and Hygiene,

and Commercial classes. Her expertise include

Product and Menu Development, Culinary Expert

Advisor for Kolej Komuniti ERT Setapak, and Journal

Editorial Board.

Nur Azmina Nabilah Binti Azmeer, a student who is

currently undertaking her Degree in Culinary Arts

Management under Faculty of Hotel and Tourism,


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Nur Ayunie Nadia Bt Nor Zaidi, a student who is

currently undertaking her Degree in Culinary Arts

Management under Faculty of Hotel and Tourism,


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ADG507: DEVELOPING FOODSERVICE MOBILE APPLICATION

CUSTOMER JOURNEY FRAMEWORK

Category

A

Primary School

B

Secondary School

C

University

Student

D

Academician

√

Local International

√

Specialization Area


by people


by nature


by technology

√

Project Member(s)

Siti Norsyafiqah Salim1, Anderson Ngelambong2, Rafidah Aida Ramli3,

Saiful Bahri Mohd Kamal4, Zaharah Mohamed Rani5

Affiliation




[email protected]

Correspondence

Anderson Ngelambong





Tel: +6017 2875731

Abstract

Despite increased interest and investment in the mobile application market,

retention of food and beverage mobile applications remains low. An in-depth

study on the attributes affecting food and beverage mobile applications is

contemporary and relevant, given the topic's expanding importance. Given

the expanding relevance of the food and beverage mobile application

business, a comprehensive understanding of how food and beverage mobile

application attributes may influence customers' emotional usage experience

and continuous usage retention is critical. For this reason, this study aims to

conceptualize mobile application retention framework through users’ usage

experience journey map. The study emphasizes the role of consumer usage

experience as a significant factor in mobile application usage retention. The

researchers used the Concept Map function in NVivo version 12 software to

help visualize the possible connections among the main categories and the

subcategories, borrowing from the DeLone and McLean Information System

Model. Specifically, the study revealed that user’ emotional responses are

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critical to their food and beverage mobile application continuous usage

behaviour. The study may provide beneficial guidelines for food and

beverage mobile application usage retention strategy via the improvement of

consumers’ emotional usage experience. This study contributes to the

hospitality literature, developers, brand marketers, better socio-economic and

quality of life.

Keywords

Mobile application, Food and beverage mobile application, Emotional

response, Customer

Product description

Performance Expectancy Disconfirmation - The inability of system to help

customers attain what they need and want more conveniently and

productively (Miadinovic & Xiang, 2016).

Effort Expectancy Disconfirmation - The degree of difficulty associated with

the use of the system (Venkatesh et al, 2013).

Information Quality Disconfirmation - Information system lack of

completeness, timeliness, correctness, and relevance (Delone &McLean,

1992).

Service Quality Disconfirmation - Failure of information technology support

staff to offer users with much needed assistance and care (DeLone & Mclean,

2003).

Emotional Response - An individual positive or negative emotional response

arising from a specific experience (Ding & Chai, 2015).

Continuous Usage Behavior - An individual act of constantly using a mobile

application for a certain duration (Lin et al., 2020).

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Pictures/ Schematic

diagrams/ Flow

Charts/Screenshots

/Graphs and etc.

Novelty and

uniqueness

1. This study could be among the first to identify and explore negative usage

experience attributes affecting food and beverage mobile application

retention in Malaysia.

2. This study extends previous research on mobile application adoption by

providing a theoretical framework that specifies the attributes affecting food

and beverage mobile application retention from the standpoint of emotional

usage experience.

3. This study expands the nomological network proposed by DeLone and

McLean by include emotional usage experience as a significant attribute in

mobile application usage retention.

Benefit to mankind

This study theoretically contributes to the hospitality literature by focusing

on food mobile applications in Malaysia using directed qualitative content

analysis methods. This study is expected to benefit and contributes practical

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implication for food mobile applications developers to manage their

applications. The finding of this study may be useful for developers looking

to improve their applications and create effective food mobile applications.

This research will assist band marketers in branding their applications or main

products.

Potential

commercialization

1. The conceptual framework could assist in facilitating the advancement of

the nation’s digital economy.

2. Improvement of foodservice mobile application which in turn will

contribute to better socio-economic, wealth creation, productivity, and

quality of life.

Researchers

Biographical Data

Siti Norsyafiqah Salim is currently undertaking her

Master degree in Hospitality Management at the

Faculty of Hotel and Tourism, UiTM Cawangan

Puncak Alam. In 2017, she graduated from UiTM

Cawangan Pulau Pinang with a Bachelor of Science

(Hons) in Culinary Arts Management. She has a

passion of teaching in culinary arts program,

previously worked as a part-time full-time lecturer for

two years in Culinary Art Department at UiTM


Dr. Anderson Ngelambong is a Senior Lecturer from

the department of Hotel Management, Faculty of


Pulau Pinang. He has more than 15 years teaching

experience in diverse Hospitality and Tourism

subjects. Currently, he serves as an Editor-in-Chief for

ESTEEM Journal of Social Sciences and Humanities

UiTM Cawangan Pulau Pinang.

Dr. Rafidah Aida Ramli is a Senior Lecturer at the

Foodservice Department, Faculty of Hotel and

Tourism Management, UiTM Cawangan Pulau

Pinang. Her expertise is food system, food product

development and sensory evaluation.

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Saiful Bahri Mohd Kamal is a Senior Lecturer of the

Faculty of Hospitality and Tourism Management

University Technology of MARA Penang Campus.

He obtained his Bachelor of Science Degree in Park,

Recreation and Tourism from Michigan State

University in the United States and completed his

Master of Science in International Tourism

Management at the University of Queensland,

Australia. His vast experience in the industry and

academics spans over 25 years, with working

experience in travel agencies, event companies, as

well as tourism-based SMEs before becoming a

lecturer in 2001. Saiful has a wide experience as

course assessor, consulter, researcher, innovator, as

well as academic administrator.

Dr. Zaharah Mohamed Rni is currently hold the post

as a Senior Lecturer in UiTM Cawangan Pulau

Pinang. She is a Tourism Management lecturer


Management. She completed her Ph.D at Universiti

Teknologi MARA, Shah Alam, Malaysia. Her

research interest lies in the area of tourism

management, tourism marketing, tourist behaviour,

heritage tourism and eTourism.

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CHA500: TRADITIONAL MALAY KUIH MODELLING

COMPOUND SET FOR PRESCHOOL CHILDREN PLAY AND

LEARN ACTIVITIES

Category

A

Primary School

B

Secondary School

C

University

Student

D

Academician

√

Local International

√

Specialization Area


by people


by nature


by technology

√

Project Member(s)

Hasiful Fata Talhah1, Ashraf Siddik Khan Abdul Rahim Siddiqe2,

Mohd. Faisal Abdul Wahab3

Affiliation

1,2,3Faculty of Hotel and Tourism Management, Universiti Teknologi


Email [email protected], [email protected], [email protected]

Correspondence

Hasiful Fata Bin Talhah





Tel: +604-3823646, Fax:+604-3822819

Abstract

The Traditional Malay Kuih Modelling Compound Set for Preschool

Children Play and Learn Activities is a hands-on learning tools specially

targeted to preschool children and toddlers. The set consists of non-toxic

modelling compound with different colors, tools and molds set, manuals and

accessories used for shaping and modelling traditional Malay kuih as play

and learn activities. Due to social changes and global influence, Malay

traditional food knowledge is witnessing a gradual leaving especially among

younger generation. This is also heightened due to the strong dependence of

advance technologies, gadgets and automations which widen the gaps in arts

and skills of the traditional techniques among those in generation Z. This

learning tools is aimed to inculcate interest among this generations and after

on traditional foods as precious legacy. The set offers kids to learn traditional

Malay kuih by allowing them to imitate kuih making process by shaping and

molding many types of traditional Malay kuih in Malaysia. The set is




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beneficial for the development of the motor skills and dexterity among

toddlers and preschoolers and most importantly permitting the transfer of

initial traditional food knowledge to younger generations. Children will learn

to know the names, shapes, sizes, and presentation of the traditional Malay

kuih as valuable heritage. The set is also advantageous in assisting millennial

kids to minimize the compulsion to electronic gadgets by having more

physical activities. This product is potentially marketable to both B2B and

B2C market. Educational and social welfare institutions under public

agencies, NGOs and private sectors are targeted as the potential clients under

B2B. While for B2C, general public are obviously the targeted end-user.

Keywords

Modelling compound, Modelling clay, Children, Preschool, Play and learn,

Traditional food, Malay kuih

Product description

The set comes in attractive containers. Each container consists of non-toxic

colorful modelling compounds, manual books, tools, and accessories. Each

color of the modelling compound is packed individually in air-tight

containers to maintain freshness and easy keeping for future reusage. The

manual book contains pictures and description of the kuih as well as graphical

step-by-step and guidelines. Certain sets may provide plastic molds, jigs, and

tools such as knife, spoon, spatula, etc. depending on the type of kuih. There

are also garnishes and condiments supplied for several set such as artificial

banana leaf, artificial desiccated coconut, sesame seeds, etc. for toppings and

fillings for certain types of kuih.

Pictures/ Schematic

diagrams/ Flow

Charts/Screenshots

/Graphs and etc.

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Novelty and

uniqueness

Although modelling compound is widely available in the market, most of

them are commonly used for general modelling. Children are normally taught

to use the compound to shape animals, household objects, vehicles, buildings,

and other general stuffs. Foods such as cakes, donuts, muffins, sausages,

vegetables, fruits, pastas, pies, and fries are examples of foods of choice for

shaping and modelling, yet most are commonly of western origin. This set is,

however, offers kids especially preschoolers to learn traditional Malay kuih

by allowing them to experience the shaping and modelling many types of

Malay kuih in Malaysia. The molds and accessories provided for instance

kuih bahulu mold, artificial banana leaf, and desiccated coconut are also of

local type and origin, and commonly used in Malay kuih making.

Benefit to mankind

The set is not only beneficial for the development of the motor skills and

dexterity among toddlers and preschoolers but most importantly allowing the

initial transfer of traditional food knowledge. Children in this group will learn

to know the names, shapes, sizes, and presentation of the traditional Malay

kuih and emulating the making and preparation of the kuihs safely and

suitably to their levels. In terms of area of application, this set will benefit

preschool institutions such as kindergarten, nursery and montessori. Primary

school teachers and children, early education teachers, and volunteers will

also value this set as one of learning efforts. Additionally, parents can use the

set for home-used play and learn activities with their kids as well as anyone

who are interested to fun learning and cultural foods.

Potential

commercialization

This product can penetrate both B2B and B2C market. For B2B, patrons could

be from educational and social welfare institutions under public agencies like

KPM and JKM as well as those from NGOs and private sectors. Whilst for

B2C, this product can be marketed offline or online to public via conventional

distribution channels or through selected licensed agents and resellers.

Acknowledgment

Special acknowledgement goes to all families, friends, superiors, colleagues,

mentors, and students. May Allah bless and protect us all.

Researchers

Biographical Data

Hasiful Fata Bin Talhah is a Culinary and Gastronomy

Management lecturer attached with the Faculty of


Pulau Pinang. Teaching subjects such as Culinary

Essential, Malaysian Cuisines, Food Purchasing and

Cost Control and other culinary and food related

courses. His interest includes Food Consumer

Behavior and Food Culture and Identity.

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Ashraf Siddik Khan Bin Abdul Rahim Siddiqe is the

Department Head of the Hotel Management and a

senior lecturer of the Faculty of Hotel and Tourism

Management, UiTM Cawangan Pulau Pinang. His

area of specialization are F&B Service and Operation,

and Cost Controlling. He is teaching Food & Beverage

Service, F&B Cost Control, and many other

hospitality related courses.

Mohd. Faisal Bin Abdul Wahab is the Department

Head of Tourism Management and a senior lecturer of

the Faculty of Hotel and Tourism Management, UiTM

Cawangan Pulau Pinang. He is an expert in Tourism

Management, Geography and Culture in Tourism,

Tour Planning and Guiding and Heritage Tourism as

well as History and Civilization. He teaches many

courses related to all the listed fields.

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FDT500: THE FUTURE OF FOOD TOURISM: ECO-FRIENDLY EDIBLE INSECT

Category

A

Primary School

B

Secondary

School

C

University

Student

D

Academician

√

Local International

√

Specialization Area


by people


by nature


by technology

√

Project Member(s)

Phuah Kit Teng1, Siti Intan Nurdiana Wong Abdullah2, Bernard Lim Jit

Heng3, Ow Mun Waei4, Khoong Tai Wai5

Affiliation

1,4,5Department of Marketing, Faculty of Accountancy, Finance and

Business, Tunku Abdul Rahman University College, Malaysia

2 Faculty of Business, Communication and Law, INTI International

University, Malaysia 3Centre for University of Hertfordshire Programmes, Inti International

College Subang, Malaysia


[email protected]

Correspondence

Phuah Kit Teng

Department of Marketing, Faculty of Accountancy, Finance and

Business, Tunku Abdul Rahman University College, Malaysia

Tel: +6012-5406002

Abstract

For many travellers and bug enthusiasts, entomotourism has become a

growing mainstream attraction (Lemelin, 2015). This ecotourism subsector

includes a variety of insect-related recreational activities such as

photography, observation, entomophagy, and others (Lemelin, 2013).

Entomophagy is the practice of eating edible insects as a substitute for other

foods. (Anankware et al, 2015) and edible insects are critical for the long-

term development of regional food tourism (Wang, 2015).

In terms of the environment, edible insects, assist in the recycling of animal

waste, resulting in environmental protection (Mitsuhashi, 2010).

Furthermore, cultivating edible insects can minimise greenhouse gas

emissions (Megido et al., 2016). According to Gössling et al., (2011),

restaurant managers and the food tourism service sector need to collaborate

extensively on environmental issues and the industry should discover

solutions to decrease waste for restaurant managers. As such, the






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environmentally favourable role of edible insects is strongly linked to the

green image in the field of sustainable food tourism due to lesser externalities

on the environment compared to livestock (Yen et al., 2012).

Consumers have become increasingly concerned about environmental issues

in recent years and emphasize environmentally friendly products that meet

their demands (Xu and Jeong, 2019). Tourists will take the pleasure of

participating in sustainable food consumption, which includes eating insects

(Yen et. al., 2012). However, barriers still exist among certain people that are

against eating insects because they believe that insects may carry diseases and

misconception that they are only eaten during a famine (Van Huis 2003).

The shortage of empirical research on edible insects aimed at domestic

tourists granted this study academic relevance by filling a knowledge gap in

the specific domain of edible insect ingestion approval. Hence, this study

focused on tourists’ acceptance of insects as the potential commercialization

includes introducing entomotourism as a tourism attraction in Malaysia. The

research will not solely focus on levels of acceptance in general populations,

but rather on the factors affecting uptake of insects as food for those who are

willing to integrate insects into their diets, which requires attention to several

factors that are not fully addressed in current research; or by current

commercial efforts to introduce insect-based foods or to be commercialized

as potential ingredients or snacks.

Keywords

Edible insects, Entomotourism, Entomophagy, Food tourism

Product description

Design/methodology/approach Quantitative research was chosen and tourists from all walk of life will be

chosen to assess their acceptance towards consuming insects during their

domestic travel. Convenient sampling is chosen and the sample size taken is

300 (150 female and 150 male).

Findings/Discussion Table 1 shows the tourists’ consumption behaviour towards edible insects.

Only 22.7% of female and 44% of male have tried eating bugs in the past.

Out of 23 female and 51 male respondents, crickets, ants and silkworms,

mealworms or other pupae are their favourite choices for consumption.

Furthermore, 35.3% of female would like to try and consume insects

compared to 54% of male respondents where a quarter of male (26%) and

female (29.3%) respondents are curious about the taste and texture of the

insects. However, 36% of female and 44% of male respondents feel more

comfortable if the insect were hidden in the food. From the results, to attract

domestic tourist, its suggest to sell it as a snack as 37.3% female and 50.7%

male prefer snacks, followed by restaurant using insect powder form garnish

(20% female, 7.3% male) or insects in the main entrée with powder form

(18% female, 16.7% male).

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Table 1. Tourists’ Consumption Behaviour towards Edible Insects

A binary logistic model was used to determine which factors influencing

tourists’ acceptance to consume edible insects during their travel (Table 2).

Surprisingly, the result showed that the price has a significant positive sign in

influencing female tourists’ acceptance. The result also indicated that female

tourists who agree that edible insects should be sold at a cheaper price to

promote food tourism have 4.276 times more intent to consume edible insects.

On the other hand, the finding also revealed that male tourists who agree that

edible insects should be sold at a cheaper price and who think that edible

insects are a good alternative source of protein have 1.927 times higher

intention to consume edible insects during their travel. Moreover, their

concerns for the halal issue, the environment and perceived naturality were

found to be irrelevant in explaining their acceptance to consume edible

insects.

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Table 2. Estimated Logit Model for Tourists’ Acceptance

Pictures/ Schematic

diagrams/ Flow

Charts/Screenshots

/Graphs and etc.

Below shows the edible insects discussed in this study.

Novelty and

uniqueness

There is still a paucity of empirical research on edible insects, particularly the

black soldier fly, aimed towards domestic tourists, thus giving this study

academic significance by closing knowledge gaps in the specific area of

edible insect consumption acceptance among tourists to promote

entomotourism in Malaysia as a form of unique gastronomy experience.

Benefit to mankind

Theoretical Implications

Tourists’ acceptance is a broad concept; there is no single theory that can

explain why tourists do or do not accept a product (Lensvelt and

Steenbekkers, 2014). Therefore, this study aims to develop an enhanced

model to accurately measure domestic tourists’ acceptance towards

entomophagy.

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Social implications

Entomophagy is a valuable source of revenue that can benefit the area's

livelihood and socioeconomic position. Locals can earn profits by cultivating,

collecting, and selling cooked edible insects such as crickets and grasshoppers

as street food (van Huis et al., 2013). Due to the development of rural food

tourism, street food has become a more popular gastronomical trend

(Fernquest, 2013).

Entomophagy provides environmental advantages since insect farming is less

harmful to the environment and do not require large amounts of food for

feeding (Oonicx et al., 2010). Furthermore, when compared to agriculture

farming, edible insect farming indirectly leads to a reduction in pesticide

usage (Kouimská & Adámk ová, 2016), more efficient reproduction and

allowing insects to occupy limited spaces (Rumpold & Schlüter, 2015).

Potential

commercialization

The potential of entomotourism focused on consulting opportunities,

particularly for businesses involved in the production of edible insects. This

research will assist them in determining the product form, insect species,

flavour, and other preferences of tourists. It can aid in developing and

marketing insects and insect-based products as a potential tourist attraction.

The success of this study will serve as a platform for transforming the

entomophagy sector and opening up a new market for food tourism in

Malaysia.

Malaysia’s National Agrofood Policy 2011-2020 (NAP4) aims to restructure

the country's agriculture industry into one that is more dynamic, innovative,

and sustainable. The objectives of NAP4 are ensuring adequate food supply

and food safety, developing agrofood into a competitive and sustainable

industry and increasing the income level of agricultural entrepreneurs.

Therefore, the results of this research can be used to develop National

Agrofood Policy and proposed the programme of feeding people with

alternative sources like insects (entomophagy) in Malaysia. In addition,

entomophagy tourism also contributes to the National Tourism Policy (DPN)

2020-2030 by driving the sustainable agenda to brand Malaysia as an

ecotourism destination. Moreover, the results of this study could foster the

creation of rural entrepreneurs in the entomotourism sector.

Acknowledgment This study was supported by Tunku Abdul Rahman University College

internal research grant (Project Number: UC/I/G2019-00048)

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Researchers

Biographical Data

Phuah Kit Teng is currently hold the post as a

Research Leader for Research Center in Digital

Business and Senior Lecturer in Faculty of

Accountancy, Finance and Business, Tunku Abdul

Rahman University College as a senior lecturer. Her

research interest includes agribusiness, food

marketing and consumer behavior. She have more

than 30 publications in Journals. Completed 6 projects

and has a vast experience in the field of business and

marketing. She is also one of the winners for Emerald

Literati award winning in 2018 (Most outstanding

Paper).

Siti Intan Nurdiana Wong is a senior lecturer at

Faculty of Business, Communication and Law, INTI

International University, Malaysia. She obtained her

PhD from Universiti Putra Malaysia in 2020. Her

areas of research includes marketing, sustainable

tourism, services management and consumer

behaviour. She is active in research and publications,

as well as has won numerous national and

international innovation competitions.

Bernard Lim Jit Heng is a Centre of UH Programmes

in Inti Subang Jaya. He is currently pursuing his PhD

under Graduate School of Business, UPM. He taught

subjects related to Finance and Personal Finance. His

interests include Personal Finance, Behavioral

Finance and Behavioral Related Study.

Ow Mun Waei is a senior lecturer at Tunku Abdul Rahman

University College (TAR UC). She obtained her PhD in

Marketing at University of Putra Malaysia in 2018. Her

research interest focuses on consumer behaviour and

consumption, examining aspect related to customer

loyalty, green marketing and edible insect. She is also a

reviewer for European Business Review.

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Khoong Tai Wai is a senior lecturer at Tunku Abdul

Rahman University College (TAR UC). He obtained

his PhD at University Kebangsaan Malaysia in 2018.

His research interest focuses on behaviour financial.

Currently, he sits in the Malaysian Financial Planning

Council (MFPC) Committee Board.

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FDT501: NIGELLA SATIVA AL-SION DODOL

Category

A

Primary School

B

Secondary School

C

University

Student

D

Academician

√

Local International

√

Specialization Area


by people


by nature


by technology

√

Project Member(s)

Jazira Anuar1, Khazainah Khalid2, Mushaireen Musa3,

Anderson Ngelambong4, Amirul Hakim Zulkifli5

Affiliation


MARA, Cawangan Terengganu, Malaysia

4,5Faculty of Hotel and Tourism Management, Universiti Teknologi MARA,

Cawangan Pulau Pinang, Malaysia


[email protected]

Correspondence

Jazira Anuar


Universiti Teknologi MARA, Cawangan Terengganu,

23000 Dungun,

Terengganu, Malaysia.

Tel: +609-8400400, Fax:+609-8400107

Abstract

Nigella Sativa Al-sion Dodol is an innovation product where the flavour of

dodol has been enriched and enhanced with three (3) main ingredients

comprise of Nigella Sativa (a scientific name for Habbatus Sauda), Almond

and Passion Fruit. All these ingredients have their own unique taste, strengths

and benefits. For instance, Habbatus-Sauda and Passion Fruit themselves are

rich with nutrients consist mainly of Vitamin A, Vitamin C, potassium,

carotenoids and polyphenolics. These addition of Habbatus-Sauda, almond

and passion fruit not only offers enhanced flavour characteristics but more

importantly offer customer a health benefit while consuming famous

traditional sweet delicacies. This product mixture was blended with

Habbatus-Sauda, almond and passion fruit by several ratios. The mixtures

were then subjected for customer perception based on sensory tests. The

diversifying usage of Habbatus-Sauda, almond and passion fruit sensory

evaluation results indicate that this product is much healthier compared to






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same product lines in the market. On top of that, it has high potential for

commercialization value to be developed as dodol diversification product.

The attractive packaging and ease-to-eat would probably lead to customers

convenience in enjoying the product. This product is best for promoting

traditional delicacies by inserting new elements and ingredients.

Keywords

Almond, Dodol, Habbatus-Sauda, Passion Fruit, Sensory test

Product description

Nigella Sativa Al-sion Dodol is an enhanced flavor of Dodol by adding three

(3) main ingredients comprise of Nigella Sativa (Habbatus-Sauda), almond

and passion fruit. The innovation name was derived from the combination of

these three ingredients: Nigella Sativa (the Habbatus-Sauda scientific name),

Al for almond and Sion for Passion fruit. Traditionally, Dodol is one of the

popular Malay traditional cakes eating during festive season. It is a rice-based

product primarily made from glutinous rice flour. Dodol usually consumed

as snack and had been gaining popularity among urban customers. With the

enhancement of the product itself, innovators believed that Nigella Sativa Al-

sion Dodol can be extended to people from all ages to try on this new product.

Innovators grabbing the opportunity to upgrade this traditional food (Dodol)

on the foundation of food heritage preservation, besides to avoid people

forgetting dodol and only remember it during the festive season. This

innovation is hope to benefits marketers in providing conducive food

products in the market. It provides a healthy snack food to society. Generally,

the process of producing Dodol is tedious and consumed a lot of time.

Inventors added Habbatus-Sauda or scientifically known as Nigella Sativa,

then almond as well as passion fruit or scientifically known as Passiflora

edulis flavicarpa. All the main ingredients are famous for their own benefits.

Habbatus-Sauda and passion fruit are good for their health benefits and

contain Vitamin A, Vitamin C, potassium, carotenoids and polyphenolics.

Certain non-nutritive phytochemicals also present in passion fruit,

carotenoids and polyphenols have been found to inhibit cell proliferation of

leukemia and induced apoptosis (Cindy, 2003). Passion fruit has a pleasant

aroma and rich flavor; thus, it is suitable to provide the new flavor that can

captivate the consumer with sour sweet flavor. Moreover, almond are suitable

to be add in this product due to it can withstand the original texture of dodol

and it stays crunchy throughout the shelf life of the product.

This product basically has unique texture characteristics or different

combinations of texture and flavor characteristics. It is attractive and

appealing to customers as customers have several product preferences and

this Nigella Sativa Al-sion Dodol is a combination of both: different textures

and chewy and crunchy. Innovators packed that product in small container

for customers convenience. It is light weight and can be eaten anywhere and

everywhere.

Pictures/ Schematic

diagrams/ Flow

Charts/Screenshots

Attached are the simplified diagrams on producing Nigella Sativa Al-sion

Dodol.

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/Graphs and etc.

Figure 1: Ingredients used in producing Nigella Sativa Al-sion Dodol

Figure 2: Simplified steps on producing Nigella Sativa Al-sion Dodol.

Step 1: Prepare Ingredients A (brown sugar, granulated sugar & water) in a bowl

mixture. The ingredients are cooked on heat. Passion fruit is added. It was cooked

until well mixed and dissolved. The mixture is let to cool.

Step 2 : Prepare Ingredients B (glutinous flour, tapioca flour and coconut milk) in

another bowl mixture. Add accordingly. Cooked the ingredients until it well mixed

and dissolved.

Step 3 : The cooled ingredients A are sieved and added into ingredients B.

Step 4: Add and mix almond and habbatus-sauda in small ratio. The mixture are

stirred constantly for maximum four (4) hours until well cooked.

Innovators conducted a sensory test to get the feedbacks from customers. For

sensory procedures, the food samples are prepared and labeled. Sensory

evaluation form is given to the panelists. The instructions are explained to the

panelists. Dodol with three variations are given to the panelists. Panelists gave

their score by writing down the code of the sample on the scale on the

evaluation form according to their preferences. The form is then collected for

further analyzation process on the preferred product.

Brown sugar

Granulated sugar

WaterPassion

Fruit

Habbatus-

SaudaFlour

Coconut milk

Step 1 Step 2 Step 3 Step 4 Step 5

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Novelty and

uniqueness

1. Nigella Sativa Al-sion Dodol has uniqueness especially in terms of new

product development. It is an enriched and enhanced flavor of dodol with

the new filling and ingredients of Habbatus Sauda, almond and passion fruit.

Additionally, a tempting combination of sweet indulging dodol with sweet

sour taste by passion fruit, bitter taste of Habbatus Sauda and fulfilling and

crunchy taste by almond makes the dodol perfect for gifting, sharing and

indulging. This product is a new product innovation that can increase the

interest of customers in the market. It is the first dodol that have new flavor

which are Habbatus-Sauda, passion fruit and almond. Thus, it has chewy

and crunchy texture that will attract customers to buy this product.

2. Moreover, the efforts of preserving food heritage are commendable. It is a

traditional food that is hard to make and time-consuming. By selling this

product, the Nigella Sativa Al-sion Dodol could attract people from all ages

to try on this product.

3. Offer competitiveness and varieties to the existence product of Dodol. The

price for Nigella Sativa Al-sion Dodol per pack is only RM19.90. It is an

affordable selling price. This is in line with study from Nurainy, Nawansih

and Sitanggang (2017) that highlighted there are several Dodol flavours in

the market right now such as chocolate, kacang merah, pandan and nanas

but there is none that using Habbatus-Sauda, almond and passion fruit.

4. This innovation also creates job opportunity/employment for local people.

It also able to expand the economic base and contribute to the increase of

added value of dodol.

Benefit to mankind

1. Nigella Sativa Al-sion Dodol is conducive for food products in the market.

It provides a healthy snack food to society. It has huge potential in assisting

the food inventors and vendors to supply this product.

2. It also helps the small and medium entrepreneurs to commercialize,

diversify and increase the usage value of Habbatus Sauda, almond and

passion fruit as main ingredients in dodol. Dodol can be consumed among

various ages of market segmentation from children (six years and above) to

senior citizen.

3. Sustaining traditional delicacies. Heritage and culture are 2 major elements

that need to be understood and appreciated by those involved in rural and

urban development (Rashid, 2015). Preserving heritage is important as it is

the reflection of our identity and define a community. Thus, preserving

traditional food such as dodol is equal for preserving heritage as it is a way

to express ourselves, history and sense of unity. Heritage is an immeasurable

part of our own identity and as to create a legacy for future generations for

them to inherit.

Potential

commercialization

Nigella Sativa Al-sion Dodol has high potential to be commercialized due to

the mixture of Habbatus Sauda, almond and passion fruit that diversify and

enhance the taste of the dodol. The chewy and crunchy combination will

bring out texture for the mouthfeel. It is a worthy new food product that help

to promote traditional Malaysian food. Innovators try to offer something

different and high quality of innovation of food products. Additionally, the

product can be made known to international customers, as Habbatus Sauda

and passion fruit are well known worldwide for the health benefits. They are

highly rich in Vitamin C, beta-cryptoxanthin and alpha-carotene that boosts

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our immunity. The Passion fruit is a good source of potassium and iron. It

will help to regulate heart rate and blood pressure. By promoting this product,

we can also promote the traditional snack that represents Malaysia to

worldwide. It is suitable for all ages to try on this new food product.

Acknowledgment

This project is a self-funded project. The head project member acknowledges

financial sources from the contributions of each group member.

Researchers

Biographical Data

Jazira Anuar is currently one of the faculty members

in Faculty of Hotel & Tourism Management, UiTM

Cawangan Terengganu since 2006. As a senior

lecturer from the Hotel Management department, she

has been involved in many publications including

Hotel Customer Service & Behavior, Quality

Management Practices, Hotel Technology Adoption,

Disable Facilities, Food Safety hazards and other

hospitality and tourism issues. She has been awarded

for publications achievement in Anugerah Akademik

Negeri, UiTMCT in 2019. She obtained her Master

Business Administration (majoring in Hospitality,

Tourism & Environmental Management) from UUM,

Sintok in year 2006. She currently pursuing her Ph.D.

in Hospitality Operation Management.

Khazainah Khalid is a Senior Lecturer from the

department of Foodservice Management, Faculty of

Hotel & Tourism Management, UiTM Terengganu.

She is holding a Master of Science in Food Science

from UKM. Her degree was in BSc Hons Food

Science and Nutrition. She is active in students’ food

product development as judges and advisor.

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Mushaireen Musa is a Senior Lecturer from the

department of Foodservice Management, Faculty of

Hotel & Tourism Management, UiTM Terengganu.

He is holding a Master of Science from UKM. His

degree was in BSc Hons Food Service Management

from UiTM Shah Alam. He is an active External

Reviewers, Auditors for UiTM whole system.



Hotel & Tourism Management, UiTM Pulau Pinang.

He is holding a PhD in Business Management from

UiTM Shah Alam and Master of Hospitality from

University of Western Australia, Australia. He had

vast working experiences in the hotel & hospitality

industry.

Amirul Hakim Bin Zulkifli is currently hold the post

as a Lecturer in UiTM Cawangan Pulau Pinang. He is

a Culinary Arts lecturer attached with the Faculty of

Hotel and Tourism Management. He has been serving

UiTM since 2013 until present. He obtained Master in

Foodservice and Bachelor Hons in Culinary art in

UiTM Shah Alam and Diploma in Culinary Arts in

UiTM Dungun. His forte is teaching. and coaching

subject related to Pastry and Bakery. He holds as a

Internship Coordinator and Staff Resident Non

Resident. He has granted with PPRN grants from

2016-2019 related to innovation of food formula and

machinery and currently an active member of FRGS

Grant.

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FSC501: INNOVATION OF TRADITIONAL PRODUCT: DIVERSIFYING THE USAGE

OF WASTE INGREDIENT IN RENDANG AS CHICKEN BALLS FILLING

Category

A

Primary School

B

Secondary

School

C

University

Student

D

Academician

√

Local International

√

Specialization Area


by people


by nature


by technology

√

Project Member(s)

Mohamad Haziq Izzuddin Baharin1, Syahirah Aqilah Shahran2, Syazwina

Salim3, Mushaireen Musa4, Khazainah Khalid5

Affiliation

1,2,3,4,5 Faculty of Hotel and Tourism Management, Universiti Teknologi

MARA Cawangan Terengganu, Malaysia


[email protected], [email protected],

[email protected]

Correspondence

Khazainah Khalid

Faculty of Hotel and Tourism Management, Universiti Teknologi MARA

Cawangan Terengganu, 23000 Dungun, Terengganu,Malaysia.

Tel: +609-8403992, Fax: +609-8400107

Abstract

Frozen chicken ball stuffed with treated banana skin and cheese rendang is

an innovation traditional rendang recipe which used waste ingredient; treated

banana skins as chicken balls filling. The main purpose of this innovative

traditional product made, is to diversify and enrich the usage of waste

ingredient in rendang filling. The marketing and commercialization of these

new frozen chicken balls could increase the value of local waste ingredient

by adding into chicken balls filling. This product or known as ChickenDang

is produced to fulfil the current demand as consumer able to consume similar

product like chicken rendang throughout a year in simplest way by reheating

meatball stuff with rendang filling or consume as it is. This product can be

marketed for global and local market because of its cost effective and easy to

prepare. Simplifying method of preparation and preserving the shelf life are

another reason this product was developed. Treated methods and ingredients

(food grade preservative) able to enhance the taste and shelf life of the

product. Before the meatball is produced, treated homemade rendang paste

needs to be produced. The ingredients are being weighed accurately before

mixing and stuffing process. This product is precooked, tossed before being

sealed in vacuum pack. ChickenDang is convenient and easy to be prepared





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in many ways of cooking method such as deep fat frying, grilling, boiling or

pan frying less than one minute. Finding on an affective test (n = 60) using 7

scales with 2 different samples (V1 & V2) comprising seven attributes i.e.,

colour, elasticity, firmness, chewiness, juiciness, flavour and overall

acceptance indicates chicken ball with rendang banana skin and cheeses (10

gm) was the most preferable product with the higher mean score (5.72)

compared to V2 (double amount of banana skin and cheese) with mean score

of 5.62.

Keywords

Traditional foods, Innovation, Treated waste ingredient, Convenient,

Chicken ball, Rendang

Product description

ChickenDang is an innovation product which highlight on the diversifying

the usage of waste ingredients in Rendang filling and then used as a filling in

chicken balls. Simplifying, proper treatment and method of preparation make

its different compared to existing meatball in market. ChickenDang is a

precooked, vacuum seal product and it can be consumed throughout a year in

many ways such as as deep fat frying, grilling, boiling, pan frying, reheat

using microwave oven less than one minute or consume as it is. This product

can be produced in mass production and the shelf life is last longer as proper

treatment and method of preparation has been done.

Pictures/ Schematic

diagrams/ Flow

Charts/Screenshots

/Graphs and etc.

Novelty and

uniqueness

1. A combination of Traditional Malay food (Rendang) and western

(chicken balls).

2. Similar product like chicken rendang and can be consumed and

prepared in simplest and many ways such as deep fat frying, grilling,

boiling, pan frying, reheat using microwave oven less than one minute

or consume as it is.

Prepare all ingredients(spices) to make rendang paste.

Next, heating up the cooking oil in the wok over medium low heat

and saute the ingredients until fragrant.

Add the fragrant ingredients with blended

chili and continue to saute for 5-10 mins until

aromatic and oil begins to separate and the paste has

darken coloured

Add coconut milk and simmer with kerisik.

Then add treated banana skins.

Boiled over low heat for several minutes until the rendang

become thick or into paste.

After that, prepare the ingredients to make

meatball.

Next, add salt and STPP into the minced chicken. After 1 mins,

add TVP into the mixture.

Season with seasoning to the chicken paste.

After that, add cheese into rendang paste

then shape the rendang paste into a chicken paste. Fold and shape the paste

into ball shaped.

Cook the meatball in boiling water for 15

mins. Toss the meatballs in ice water for 10 mins. Laslty,

vacuum pack the chicken balls

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3. Longer shelf-life, as it is a frozen food, precooked and vacuum sealed

product.

Benefit to mankind

1. A new way to reduce waste (banana skins) by diversify the usage into

main product.

2. Create better traditional frozen food by proper treatment and

methodology in preserving the shelf life, appearance and product

taste/ flavor.

3. Fulfilling current demand and need of consumer as it is precooked

food and easy to be prepared by many ways of cooking method or

consume as it is.

Potential

commercialization

This product is known as ChickenDang. The Dang refers to rendang and Ball

refers to chicken ball. The product is an innovation product, combination of

traditional Malay and western food and it is expected able to be marketed and

accepted locally and global market. Due to proper methodology and

treatment, the product shelf life able to be last longer as the same chicken ball

in the market. Cost-based pricing has been used in determine the product

price. Cost-based pricing involves calculating the cost of the product, and

then adding a percentage mark-up to determine price. Cost-based pricing are

strategy to penetrate the market as it is easy to gain people interest and loyalty

to the product which it is affordable to the consumer. Due to the uniqueness

of the product which the taste is like chicken rendang, good combination of

Malay and Western product, the product is precooked and last longer shelf

life, ChickenDang seems able to be marketed and distributed to wholesaler

and retailer.

Acknowledgment

This project was compulsory for HTF525 subject (Principle of Food Science

and Technology) which required students to propose and produce innovative

product during fourth semester. All ingredients, equipments and facilities

were provided by Faculty to the students. Special thanks to the supervisors;

Madam Khazainah Khalid and Mr. Mushaireen Musa for their support and

guidance as well as to our Faculty of Hotel and Tourism Management, UiTM

Cawangan Terengganu.

Researchers

Biographical Data

Mohamad Haziq Izzuddin bin Baharin is currently

finishing his Bachelor of Science (Hons.) in

Foodservice Management and being employed as an

Assistant Restaurant Manager at 4Fingers Crispy

Chicken located at Sungai Besi, Selangor. Despite of

being employed, he was receiving an official offer to

pursue his fast-track PhD study program under Faculty


Selangor, Puncak Alam Campus in September 2021.

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Syahirah Aqilah binti Shahran is currently finishing

her Bachelor of Science (Hons.) in Foodservice

Management. At the UiTM Cawangan Terengganu,

Dungun Campus, she has experience in food product

development and innovation. She actively participated

in IID competitions and received several awards.

Syazwina binti Salim @Anam is currently finishing

her Bachelor of Science (Hons.) in Foodservice

Management from UiTM Cawangan Terengganu,

Dungun Campus. She is working in Admin and Sales

Marketing area and will continue her career journey

under Mystep Programme which is training program

under government that will help to improve her skills

to be better in future career.

Mushaireen bin Musa is currently hold the post as a

Senior Lecturer in UiTM Cawangan Terengganu. He


Management, UiTM Cawangan Terengganu since

2006. Teaching Foodservice System Management,

Yield Management, Principle of Food Science and

Technology and Commercial classes. Her interests

include Product Development and Food Safety.

Khazainah binti Khalid is a Senior Lecturer in UiTM

Cawangan Terengganu. She is a Foodservice

Management lecturer attached with the Faculty of

Hotel and Tourism Management. Teaching subjects

such as Food Science, Human Nutrition, Food

Hygiene and Principle of Food Science and

Technology. Her interest includes Food Product

Development and Sensory Evaluation.

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HCP500: THE EVALUATION OF COMPARABLE DIFFERENCE

ON PRESENT PROFESSIONAL COMPETENCY’S TOUR

LEADER AND EXPECTABLE COMPETENCY UNDER THE

NEEDS OF THAI TOURISM INDUSTRY IN ASEAN REGION

Category A

Primary School

B

Secondary School

C

University

Student

D

Academician

√

Local International

√

Specialization Area


by people


by nature


by technology

√

Project Member(s) Tananat Chokpreedapanich 1, Akkhaporn Kokkhangplu 2

Affiliation

1, Faculty of Business Administration, Tourism Management, Rajapark

Institute, THAILAND 2School of Management, Tourism, Mae Fah Luang University, THAILAND

Email [email protected] , [email protected]

Correspondence

Akkhaporn Kokkhangplu

School of Management,

Tourism management, Mae Fah Luang University,

Chiang Rai, THAILAND.

Tel: +66981493656

Abstract

The evaluation of comparable differences on present professional

competency’s tour leader and expectable competency under the needs of Thai

tourism industry in ASEAN region, the result showed the evaluation

comparable of professional competency differences in term of knowledge,

skill, and attitude. The overall average pointed of present competency was on

a high level, on the other hand, a needed competency was on a very high

level. However, when the competency was clarified, it was showed that the

significantly different competency was attitude competency, which highly

needed to improve in development. The result specifically points to the

positive attitude in services and leadership with tolerance. Moreover, the

knowledge development needed to concern in preferences for professional in

traveling route and understanding of document manuals. Also, the skills

needed to develop in the recreation to enhance the enjoyable atmosphere,

negotiation and co-ordination, and tour conducting skill. The practical

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implication of this study enhances competency development that suitable the

needed of Thai tourism industry in ASEAN.

Keywords

Evaluation, Professional competency, Tour leader, Thai tourism industry,

ASEAN region

Product description

The tourism industry plays an important role, as a tool for development. The

country's economy has grown exponentially due to income and employment

in tourism industry. Therefore, the government aims to promote and develop

tourism through the ASEAN tourism development, especially stepping into

the ASEAN Economic Community, the liberalization of trade and services

causing the biggest change in Southeast Asia professional workers

movements. However, the tourism employment is severely lacking in

quantity and quality, resulting in only 10% of the graduates who can work in

tourism industry (Ministry of Tourism and Sports, 2012). Especially, Thai

tour leaders are facing problems both in the numbers and profession

competency. Therefore, tour leaders should be encouraged and develop

professional every aspect field of hospitality and tourism. The overall aspects

of knowledge, skill, and attitude (Aniroh, 2014). Language proficiency,

knowledge of attractions, personal strategy modifications with the global

situation in the era of borderless competition (Al Jahwari, Sirakaya-Turk, &

Altintas, 2016). The results will help tour leaders learn to adapt smartly to the

volatile global environment. Hence, this study to evaluate of comparable

difference on present professional competency’s tour leader and expectable

competency under the needs of Thai tourism industry.

Methodology This research study focused on a quantitative research methodology. The

research is using a sample of tour leaders, who have been registered and

legally certified by the Ministry of Sports and Tourism, Thailand. The

profession tour leaders were totaling 8,412 people. The number of samples

was used 400 people to obtain the data. The instrument was designed as a

questionnaire to evaluate of comparable difference on present professional


tourism industry. The questionnaire was through a research synthesis by

researchers. The instrument was consisting of 3 competencies, namely,

knowledge, skill, and attitude. The questionnaire was set as 5-level rating

scale. The questionnaire was screened with a content validity test, which was

reviewed by 3 experts in order to improve the questionnaire to be appropriate

and measurable according to the research objectives. The reliability of the

questionnaire is 0.89.

Data collection and data analysis

Data were collected by Purposive Random Sampling, a group of tour leaders

who has a licensed. Data was analyzed by descriptive statistic, i.e. average,

percentage, mean and standard deviation.

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Pictures/ Schematic

diagrams/ Flow

Charts/Screenshots

/Graphs and etc.

The evaluation of comparable difference on present professional


tourism industry.

Novelty and

uniqueness

The overall average pointed of present competency was on a high level, on

the other hand, a needed competency was on a very high level. However,

when the competency was clarified, it was showed that the significantly

different competency was attitude competency, which highly needed to

improve in development. The result specifically points to the positive attitude

in services and leadership with tolerance. Moreover, the knowledge

development needed to concern in preferences for professional in traveling

route and understanding of document manuals. Also, the skills needed to

develop in the recreation to enhance the enjoyable atmosphere, negotiation

and co-ordination, and tour conducting skill.

Benefit to mankind

The form of tourism throughout the circuit has been modified according to

globalization continuously. Therefore, it can be said that the development

trend is not necessarily limited solely to the scope and expansion of influence

under the territory of the state. The professional movements challenging to

the country benefit in compete of knowledgeable, skill and attitudes.

Potential

commercialization

The development of professional competency plays an important role in

creating desirable qualifications for tour leaders in compete with ASEAN

workers effectively and response to the needs of the country and ASEAN

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market standard. Professional competency is important inevitable in this

situation (Esichaikul, Chansawang, Songsoonthornwong, & Kaewudom,

2020). Tour leaders have a competitive advantage from the predominance of

professional competence, it will strengthen their bargaining values. The

practical implication for this study should be enhanced attitudes for Thai tour

leaders by training, building knowledge, understanding to learn, and adapting

appropriately action. In conclusion, Thai tour leader should be developed

morals and ethics with a sense of society responsiveness.

Acknowledgment

At last, I would like to extend my heartfully thanks to respondents because

without their help this project would not have been successful. Finally, I

would like to express my gratitude to tourism entrepreneurs who have been

given information to this project.

References Ministry of Tourism and Sports. (2012). National Tourism Plan, B.E. 2555-

2559. Bangkok. Ministry of Tourism and Sports.

Al Jahwari, D. S., Sirakaya-Turk, E., & Altintas, V. (2016). Evaluating

communication competency of tour guides using a modified

importance-performance analysis (MIPA). International Journal of

Contemporary Hospitality Management.

Aniroh, K. (2014). PROFILING TOUR GUIDES’COMPETENCES ON THE

ASEAN COMPETENCE STANDARDS Bambang Supriadi Bambang.

unmer@ gmail. com. Paper presented at the International

Symposium-Universitas Merdeka.

Esichaikul, R., Chansawang, R., Songsoonthornwong, C., & Kaewudom, Y.

(2020). The Study and Revision of the Tourist Guide and Tour Leader

Training Courses. University of the Thai Chamber of Commerce

Journal Humanities and Social Sciences, 40(2), 1-30.

Lan, Y.-P. (2000). The evaluation on the international tour leader training

program in Taiwan, ROC.

Researchers

Biographical Data

Tananat Chokpreedapanich is currently hold as a

course Lecturer in Faculty of Business

Administration, Tourism Management, Rajapark

Institute, THAILAND. Teaching subjects such as

Tour Management, Cross Culture & ASEAN Study,

Tour & travel Operation Management, Destination

Design and Tour Planning, Tourist Behavior, Creative

Travel Planning and Organizing.

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Akkhaporn Kokkhangplu is Lecturer in Tourism

management, attached with the School of

Management, Mae Fah Luang, THAILAND.

Teaching subjects such as Research Methodology,

Introduction to tourism, Strategy management, Local

Wisdom and Herb for Health Tourism Management.

His interests include Future tourism, Modern Tourism,

High Value and Luxury Tourism and Tourism

Planning.

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STT500:A NEW MOBILE APPLICATION FOR LOGISTIC

CONVENIENCE IN UITM SEGAMAT: ECO-NAVI

Category

A

Primary School

B

Secondary School

C

University

Student

D

Academician

√

Local International

√

Specialization Area


by people


by nature


by technology

√

Project Member(s)

Nur Fatihah Shaari1, Muhammad Zulqarnain Hakim Abdul Jalal2, Nor

Hidayah Hassim2, Nur Amalina Aziz1, Ang Tau Keong2

Affiliation

1Faculty of Business and Management, Universiti Teknologi MARA,

Cawangan Johor, Kampus Segamat, Malaysia

2Faculty of Computer and Mathematical Sciences, Universiti Teknologi

MARA, Cawangan Johor, Kampus Segamat, Malaysia

Email [email protected]; [email protected], [email protected]; [email protected];

[email protected]

Correspondence

Nur Fatihah Shaari

Fakulti Pengurusan dan Perniagaan, Universiti Teknologi MARA,

Cawangan Johor, Kampus Segamat, 85000 Segamat Johor, Malaysia.

Tel: +607-9352781; +6017-9685926

Abstract

Eco-Navi is an abbreviation for Environmental Friendly Based Navigation

which is a new idea to create a new mobile application that comprises of

several features including navigation, maps, sensor detection, push

notification on hazardous activities and overview of UiTM Segamat

landscape. Eco-Navi can help UiTM staffs and visitors to alleviate traffic

congestion especially during convocation and peak hours by incorporating

the usage of sensor to identify the availability of parking vehicle. Turning

UiTM Segamat into a low carbon campus is the primary goal of Eco-Navi.

To our knowledge, there is limited mobile application created with some

features such as navigation, maps, sensor detection, push notification on

hazardous activities for convenience purposes. Eco-Navi can help those who

are not familiar with the structure of UiTM Segamat. This can assist them to

identify the availability of parking spaces, and the location of office and class.

Moreover, the features of push notification aid to keep the users updated with




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any activities and events in UiTM Segamat. A potential collaboration with

the government as a way forward implementation of Eco-Navi for Segamat,

Johor. This includes the Town & Country Planning Department of Majlis

Perbandaran Segamat and make contribution to residents and Segamat

community.

Keywords Sustainability, Urban development, Logistic

Product description

Eco-Navi is an innovative idea on a new mobile application that consists of

few features: navigation, maps, sensor detection (e.g. occupancy of parking

space), push notification on hazardous activities such as mow lawning

activities, events, construction and overview of UiTM Segamat landscape.

Eco-Navi provides an easy-to-access platform to empower user with

appropriate information only at one’s fingertips.

Pictures/ Schematic

diagrams/ Flow

Charts/Screenshots

/Graphs and etc.

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Novelty and

uniqueness

A new mobile apps that can help UiTM staffs and also visitors to alleviate

traffic congestion especially during convocation and peak hours by

incorporating the usage of sensor to identify the availability of parking

vehicle. Eco-Navi aims to turn UiTM Segamat into a low carbon campus. To

our knowledge, there is limited mobile application created with some features

such as navigation, maps, sensor detection, push notification on hazardous

activities for convenience purposes.

Benefit to mankind

Eco-Navi is designed to ease and bring convenience to those who are not

familiar with the structure of UiTM Segamat. This can help them to identify

the availability of parking spaces, and the location of office and class.

Moreover, the features of push notification aid to keep the users updated with

any activities and events in UiTM Segamat.

Potential

commercialization

Eco-Navi has a potential to be developed and served as an enlightenment for

other universities to accomplish the goal as a low carbon campus nationwide.

It is a way forward to create a collaboration with the government to

implement Eco-Navi in Segamat Town & Country Planning Department,

Majlis Perbandaran Segamat as well as Segamat community to optimise the

petrol consumption and consequently to reduce carbon emission for better

future.

Acknowledgment

We would like to express our gratitude to Universiti Teknologi MARA

Cawangan Johor Kampus Segamat for supporting this project.

Researchers

Biographical Data

Dr. Nur Fatihah Shaari is currently holding the post as

a Senior Lecturer in UiTM Cawangan Johor, Kampus

Segamat. She is an Economics lecturer attached with

the Faculty of Business and Management. Her

teaching interests are primarily focusing on Principle

of Economics, Environmental Economics and

Environment and Tourism Economics. Her research

interests include Environmental and Natural

Resources Economics and Agricultural Economics.

Mr. Muhammad Zulqarnain Hakim Abd Jalal is

currently holding the post as a Lecturer in UiTM

Cawangan Johor, Kampus Segamat. He is a Statistics

lecturer attached with the Faculty of Computer and

Mathematical Sciences. His teaching interests are

primarily focusing Business Statistics, Statistical

Methods and Introduction to Probability. His research

interests include Applied Statistics, Operation

Research and Discrete-Event Simulation.

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Miss Nor Hidayah Hassim is currently holding the

post as a Lecturer in UiTM Cawangan Johor, Kampus

Segamat. She is a Statistics lecturer attached with the

Faculty of Computer and Mathematical Sciences. Her

teaching interests are primarily focusing on Business

Statistics, Statistical Methods and Introduction to

Probability. Her research interests include Applied

Statistics.

Dr. Nur Amalina Aziz is currently holding the post as

a Senior Lecturer in UiTM Cawangan Johor, Kampus

Segamat. She is a Management lecturer attached with

the Faculty of Business and Management. Her

teaching interests are primarily focusing on Human

Resource Management, Public Relations, Public

Administration and Industrial Relations. Her research

interests include social studies, gerontology studies,

and public administration.

Dr. Ang Tau Keong is currently holding the post as a

Senior Lecturer in UiTM Cawangan Johor, Kampus

Segamat. He is a Mathematics lecturer attached with

the Faculty of Computer and Mathematical Sciences.

His teaching interests are primarily focusing on

Calculus, Introduction to Statistics and Mathematical

Modelling. His research interests include

Mathematical Biology, Applied Mathematics and

Population Dynamics.

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ARI500: IMSA:INTERNSHIP MANAGEMENT SYSTEM APPS

Category

A

Primary School

B

Secondary School

C

University

Student

D

Academician

√

Local International

√

Specialization Area


by people


by nature


by technology

√

Project Member(s)

Amirul Hakim Zulkifli1, Anderson Ngelambong2, Norhafizah Mazlan3,

Jazira Anuar4, Mohd Syafiq Abdul Rahman5

Affiliation

1,2,3,4 Faculty of Hotel and Tourism Management, Universiti Teknologi

MARA Cawangan Pulau Pinang, Malaysia.

5Faculty of Hotel and Tourism Management, Universiti Teknologi MARA

Cawangan Terengganu, Malaysia

Email [email protected],[email protected], [email protected],[email protected],

[email protected]

Correspondence

Amirul Hakim Zulkifli





Tel: +604-3822222, Fax:+604-3822819

Abstract IMSA is created to ease of internship /work-based learning program

evaluation by university and organization. During intership program or work

-based learning, the supervisor need to evaluate the student by weekly or

monthly basis. It is very difficult for supervisor to oversee the student

performance and at the same time to evaluate the students on printed

documents forms. For students perspective, they might use physical log book

to write the activities performed daily after working hour. This apps remove

the layers of evaluation process right from organization to the institution.

Hence it prevent the biases of evaluation marks from organization as student

might have alter the points obtained before it passed up to the institution.

IMSA is invented to be used by phones and computer. The sistem created and

it work intergrated in triangulation user; students, organiztions and

institution. The student can update profile, reporting daily clock in and out,

medical certificate if any as well as attached picture/image while supervisor

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or organization can key in the structured module via mobile phone while

supervising the student. IMSA provides a real time evaluation based on the

weekly or monthly basis. On the other side, the lecturer can monitor the

student progress in which reported by the organization, marking the industrial

attachement reports, tasks, and rectify the final marks before uploaded to the

University intergrated marking template. The perks of this apps are, removing

barriers between stages of submission documentation, reduce biases,

minimize error while uploading students marks. IMSA is best for all tietiary

educational level as is make ease to all coordinators, and organization, while

promoting a paperless work (green tech).

Keywords

Internship Management System Apps, Mobile apps, Education 4.0

Product description

IMSA was developed using the System Development Life Cycle (SDLC)

methodology, which has gone through the 5 (five) phases of SDLC namely

the Analysis(1), Design(2), Coding(3), Testing & Deployment(4) and the

Maintenance(5) as the final phase. This system can be assessed by

1)coach/supervisor, 2)lecturer/admin/webmaster and 3) the students. The

system will be monitored, observed by lecturer. The students can use the

system clock in clock out, uploading Medical Certificate, any letters, memos,

form and reporting progress anywhere and anytime. The users also will get

the announcement the university or any important information. The system

will report a summary of students progress in each departments during

internship. This real time evaluation form can reduce the physical filing

system, minimize error and biases.

Pictures/ Schematic

diagrams/ Flow

Charts/Screenshots

/Graphs and etc.

1) The users students, lecturer and

supervisor download IMSA and create a free

account.

2) The lecturer/moderator/admin create

the evaluation division of marks, rubrik as on

scheme of work, students register the subject

and supervisor register the name of organization

and interns

3) Supervisor can key in/upload the

assessment of each student via mobile. The

progress of the student can be depicted based on

the courses attends.

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4) Students can report

their daily activities, time

table , attendance report

,pictures, and medical cert.

This features can be

monitored by both supervisor

and lecturer.

5) Lecturer can disseminate the memo,

information through the apps, upload and verify the

final marks obtained from the supervisor before it is

submitted to E-Res.

Novelty and

uniqueness

The uniqueness, this apps was introduced to ease of supervisor internship to

key in or upload the assessment via mobile. The result is redirecting uploaded

to the soft copy of the examination result (eRES) report. Previously, the

supervisor and lecturers need to submit the hardcopy manually to

Examination Unit. Furthermore, this system is quite comprehensive, which

provides valuable report to display the status of assessment uploaded to the

system and list of supervisor and lecturers do not upload the assessment. On

the other hand, the new system has all important controls to make sure that

the data and uploaded file have no anomalies.

Benefit to mankind

1.The lecturers/ LiC are able to upload the softcopy of the examination results

(eRES) at anywhere and anytime.

2.The operation of Examination Unit will be more efficient since the

examination result can be accessed only by authorized officers through the

system.

3. The expenditure of the examination operation can be reduced since the

system encourages paperless concept.

4. The integrity of examination results will be better and stronger as the

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examination results cannot be not simply viewed by any users. The manual

system gives hidden opportunity to any users to easily glance

through the hardcopy of the assessment filed in the physical form before hand

in to the LiC

5.With the implementation of this apps system, university of college will be

able to control the physical or close distancing in preventing the Covid-19

infection among supervisor, students and staffs.

Potential

commercialization

Currently, This apps system is implemented for Work Based Learning and

internship courses. This apps will replace the manual assessment module. As

of now the rubrics or assessment template is created for Work Based

Upgraded version where by all sorts of the internship assessment will be

introduced.

Acknowledgment

The authors would like to thank the management of UiTM Cawangan Pulau

Pinang for their continuous support and encouragement.

Researchers

Biographical Data

Amirul Hakim Bin Zulkifli is a Culinary Arts lecturer


Management. He has been serving UiTM since 2013

until present. He obtained Master in Foodservice and

Bachelor Hons in Culinary art in UiTM Shah Alam

and Diploma in Culinary Arts in UiTM Dungun. His

forte is teaching and coaching subject related to Pastry

and Bakery. He holds as an Internship Coordinator and

Staff Resident Non-Resident. He has granted with

PPRN grants from 2016-2019 related to innovation of

food formula and machinery and currently an active

member of FRGS Grant




Pulau Pinang. He has more than 15 years teaching




Universiti Teknologi MARA Cawangan Pulau

Pinang.

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Jazira Anuar is a senior lecturer at the Department of

Hotel Management, UiTM Cawangan Terengganu.

She has Master in Business Administration from

Universiti Utara Malaysia. Her research areas include

Hotel Customer Service and Behavior, Quality

Management Practices, Hotel Technology Adoption,

Disable Facilities, Food Safety hazards and current

hospitality and tourism issues. She was awarded

Anugerah Akademik Negeri, UiTMCT in 2019 for her

publication achievement. Currently, she is pursuing

her Ph.D. in Hospitality Operation Management at

Universiti Teknologi MARA.

Nor Hafizah Binti Mazlan is a Culinary lecturer


Management, UiTM Cawangan Pulau Pinang in

Culinary and Gastronomy Department. She has been

serving UiTM since 2019 until present. He obtained

Master in Gastronomy and Bachelor Hons in Culinary

art in UiTM Shah Alam and Diploma in Culinary Arts

in UiTM Dungun. Teaching Basic Western, Culinary

Creation and Commercial classes. Her interests

include Product Development and Food Heritage.

Mohd Syafiq bin Abdul Rahman is currently hold the

post as a Lecturer in UiTM Cawangan Pulau Pinang.

He is a Mathematics lecturer attached with the

Department of Computer and Mathematical Sciences.

He has been serving UiTM since 2015 until present.

He obtained Master in Applied Mathematics and

Bachelor Sciences Hons in Mathematics in UiTM

Shah Alam. Apart from his expertise in Mathematics,

he is interested in graphic designs and multimedia.

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SAT500: ENHANCING MOBILE APPLICATION USAGE EXPERIENCE

USING EMBEDDED VIRTUAL GUEST SERVICE ASSISTANT (EVGSA)

Category

A

Primary School

B

Secondary

School

C

University

Student

D

Academician

√

Local International

√

Specialization

Area


by people


by nature


by technology

√

Project Member(s)

Anderson Ngelambong 1, Mohd Saifulnizam Abu Bakar2, Silverina

Anabelle Kibat3, Valerie Chan Sue Lin Abdullah4, Hashim Fadzil Ariffin5

Affiliation

1,5Faculty of Hotel and Tourism Management, Universiti Teknologi MARA

Cawangan Pulau Pinang, Malaysia.

2Faculty of Computer Science and Mathematics, Universiti Teknologi

MARA Cawangan Pulau Pinang, Malaysia.

3Faculty of Hotel and Tourism Management, Universiti Teknologi MARA

Cawangan Sabah, Malaysia.

4Academy of Language Studies, Universiti Teknologi MARA Cawangan

Sarawak, Malaysia.

Email [email protected], [email protected], 3

[email protected], [email protected], [email protected]

Correspondence

Anderson Ngelambong




Pulau Pinang, Malaysia. Tel: 017-2875731

Abstract

Mobile applications or commonly known as mobile apps, are increasingly

gaining attention among service organizations worldwide. This is due to their

ability to extend product and service offerings beyond the traditional brick

and mortar shop. The popularity of mobile apps is also in line with the steady

growth of smartphone usage among society. Based on research conducted by

Nordheim et al. (2019), 45 per cent of customers worldwide preferred

chatbots for customer service, and 80 per cent of businesses polled in major

European countries expected to employ chatbots by 2020, indicating a global

trend in chatbot usage. Chatbots are integrated into retail, daily life duties,

and banking services in modern Asian countries like China and Taiwan

(Shum et al., 2018). These demonstrated that the benefits of chatbots are

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evident and have strong commercialization potential, as most companies are

integrating chatbots into their business objectives.

Focusing on the hospitality industry, people can purchase food and beverage

products using mobile apps via their smartphones in the comfort of their

homes. With the recent COVID-19 pandemic, mobile apps play an important

role in bridging service organizations with their existing and potential

customers. Mobile apps serve as a technological medium for customers to

connect with service organizations and vice versa without risking their health

and safety. However, although mobile apps have tremendously helped service

organizations to increase sales and profit, there are growing complaints

regarding the performance of mobile apps by service organizations. Among

all, customers have a negative experience when using mobile apps to

purchase food and beverage products. Most of the time, customers are left

neglected without customer service assistance to rectify their problems

immediately. Thus, the primary objective of this study is to conceptualize

how an embedded virtual customer service assistant can help improve the

overall purchase journey experience in mobile applications.

Keywords Artificial Intelligence, Chatbot, Virtual Customer Service Assistant

Product description

This study proposes a mobile app embedded in guest service assistance

powered by an artificial intelligence chatbot. This idea was derived from the

problem statement. Chatbots are relatively new in the service industry, with

leading companies such as AirAsia introducing a virtual guest service

assistance named AVA to help with customer service. Generally, chatbots are

machine agents offering natural language user interfaces to data and service

providers. It is usually embedded in applications available on websites, and

they include a variety of service elements that assist customers, starting from

inquiries to after-sales services. Chatbots are a representation of a paradigm

shift in how people interact with online data and services. Although chatbot

application is commonly found on websites and social media, chatbots in

mobile apps are relatively new. This study conceptualizes how the integration

of a chatbot helps to assist customers in using service organization mobile

apps. Several service experience touchpoints are identified in which the

chatbot can play an important role to improve user experience in mobile

applications. The touchpoints include:

1. Registration and Login

2. Product Inquiry

3. Product Selection

4. Product Personalization

5. Points, Deals or Vouchers Redemption

6. Check-out and Payment

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Pictures/ Schematic

diagrams/ Flow

Charts/Screenshots

/Graphs and etc.

Hi, my name is Ed. I

am here to help you

with your purchase.

Do you have problem

with your account?

May I help you with

Do you have

problem

deciding the

nearest

restaurant for

take-away?

In terms of

price, the

product

selected in RED

is currently the

best option.

We have a few

options available.

Which one do you

prefer? I will help

you to customize

your order.

Hey, you are lucky

today. We have

special voucher for

your purchase.

Would you like to

redeem your

points?

We have a few

payment options

available. Which one

do you prefer? Your

payment is successful.

Thank you for your

order, see you again.

1. Account Registration and

Login

5. Point/Deal/Voucher

Redemption

4. Product

Personalization

3. Product

Selection

2. Product Inquiry

6. Check-out and Payment

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Novelty and

uniqueness

This new product is a conceptual product that proposes to integrate chatbots

into mobile applications. The conceptual framework provides an overview of

how chatbots embedded in mobile apps can enhance the customer service

experience. The novelty of this IID product is that it enhances human-virtual

interaction as a chatbot is integrated into a mobile application to make it

convenient and easily accessible to users at any time. This product will be a

unique and valuable product once the actual product is developed.

Benefit to mankind

The EVGSA will become the primary method of acquiring customer

assistance.

1. Chatbots powered by artificial intelligence will foster human-like

interactions.

2. It is beneficial because chatbots give services 24 hours a day, seven days

a week.

3. Reduce undesired behaviours by burnout service providers and

standardizing operating methods in task fulfilment.

4. Speedy responses, quick answers to simple questions, and straightforward

communication.

Potential

commercialization

The development of EVGSA will attract service providers to incorporate

chatbots into their mobile apps. The mobile app market is rapidly changing,

requiring innovative solutions to quickly respond to their customer's needs.

Integrating EVGSA into their mobile apps comes at the right time, given the

current market situation. It will add value to the collaboration between sales,

marketing, production, finance, and post-sale services, all of which require

seamless collaboration and optimization to attract broader markets. The

commercial value of EVGSA includes competitive advantages for service

providers, richer features, and a marketing push for faster acceptance of the

user.

Acknowledgment

The authors would like to thank the management of UiTM Cawangan Pulau

Pinang, UiTM Cawangan Sarawak, and UiTM Cawangan Sabah, for their

continuous support and encouragement.

Researchers

Biographical Data


the Department of Hotel Management, Faculty of


Pulau Pinang. He has more than 15 years of teaching




UiTM Cawangan Pulau Pinang.

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Mohd Saifulnizam Abu Bakar is a Senior Lecturer at

the Faculty of Computer Science and Mathematics of

UiTM Cawangan Pulau Pinang. His specialization is

in Network, Social Media Marketing and Web

Development.

Silverina Anabelle Kibat is a Senior Lecturer in UiTM

Sabah Branch. She is a Tourism Management lecturer

attached to the Faculty of Hotel and Tourism

Management. Her main research interest is cultural

and nature tourism, community-based tourism, and

tour planning and design.

Valerie Chan Sue Lin Abdullah is a Senior Lecturer at

the Academy of Language Studies, UiTM Sarawak

Branch. She has conducted teacher-training courses in

language proficiency and pronunciation. She is also

actively involved in language editing work. Her areas

of specialization include Computer-Assisted

Language Learning and English for Specific Purposes.

Dr. Hashim Fadzil Ariffin is an Associate Professor at

the Faculty of Hotel and Tourism Management, UiTM

Cawangan Pulau Pinang. He has been a member of the

faculty since 1995. His research interest is in

Foodservice Innovation, Branding and Hospitality

Strategic Management.

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SMT503: SABAH PAY MOBILE APPLICATION

FOR TOURISM AND TRAVEL

Category

A

Primary School

B

Secondary School

C

University

Student

D

Academician

√

Local International

√

Specialization Area

Smart tourism

inspired by people

Smart tourism

balanced by nature


by technology

√

Project Member(s) Tania Maria Tangit1, Rob Law2

Affiliation

1 Faculty of Hotel & Tourism Management

Universiti Teknologi MARA (UiTM) Cawangan Sabah

Kota Kinabalu, Sabah, Malaysia

2 Department of Integrated Resort and Tourism Management

Faculty of Business Administration, University of Macau

Taipa, Macau, China

Email 1 [email protected], 2 [email protected]

Correspondence

Tania Maria Tangit

Faculty of Hotel & Tourism Management

Universiti Teknologi MARA (UiTM) Cawangan Sabah

Locked Bag 71, 88997, Kota Kinabalu, Sabah, Malaysia

Tel: +6088-325263 Fax: +6088-325186

Abstract

Sabah Pay is a mobile application that promotes cashless and hassle-free

payments. A new 'Tourist' module is proposed as a travel and tourism

platform to enhance tourists' experiences in Sabah, Malaysia. This module

allows tourism stakeholders to offer personalized itineraries based on visitors'

preferences and includes real-time directions guided by customer service

agents proficient in handling tourist inquiries in multiple foreign languages.

In addition, destination stakeholders can introduce lesser-known attractions

to boost visitor spending in rural Sabah. As a smart tourism initiative, the

'Tourists' module can reconcile payments between merchants and users by

offering eWallets (local and international), credit cards, or online banking. It

is also an eco-friendly innovation by eliminating paper wastes while

providing convenient streamlining of requests and payments within one

mobile application. Future exploration of Sabah Pay can include payment

reconciliation between merchants and users without internet connectivity

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(e.g., UPI payments) and establishing smart contracts via blockchain

technology.

Keywords Mobile payment, Mobile application, Sabah pay, Travel experience

Product description 'Tourists' connects visitors with tourism suppliers via a tourist recommender

system by streamlining ground travel booking and payment experience within

one mobile application. The highlight of this module is in its capacity to

execute payments from visitors' preferred payment channels, for example,

AliPay or WeChat Pay for Mainland Chinese tourists. The Sabah Pay mobile

application can tailor to users' preferences with an option for push

notifications. Tourism suppliers (e.g., Sabah travel agents) can also view

tourist preferences and custom-make itineraries for ground travel

arrangements. 'Tourists' also features real-time customer service support to

assist travel-related inquiries, such as giving directions in a foreign language

(e.g., English, Malay, Chinese and Korean). A distinct feature of this module

includes a B2C-C2B co-creation platform to market and purchase souvenirs.

Pictures/ Schematic

diagrams/ Flow

Charts/Screenshots

/Graphs and etc.

Figure 1:

Existing Sabah Pay mobile application logo, design, and layout

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Fig

ure

2:

The

'Touri

sts'

module

an

d i

ts m

echan

ics

to c

ater

lei

sure

and t

ravel

arr

ang

emen

ts f

or

dom

esti

c an

d i

nte

rnat

ional

vis

itors

to S

abah

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Figure 3: Login Page

Figure 4: Settings

Figure 5: Tour Details Figure 6: Travel Products

and Souvenirs

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Figure 7: Payment Platform (Courtesy of Sabah Pay)

Novelty and

uniqueness

'Tourists', a Sabah Pay module extension for travel and tourism, is unique

because it serves as a one-stop platform for travel-related services. It includes

on-site payments performed by international and domestic tourists in Sabah.

With Sabah Pay, users can select their preferred payment channels (e.g.,

AliPay, WeChat Pay, and credit cards) and Boost, Malaysia's leading

eWallet. Social media sharing and gamification elements provide users with

a sense of belonging to the unique Sabah Pay' Tourists' user community.

Benefit to mankind

The 'Tourists' module extension in Sabah Pay connects users via mobile

technologies (e.g., tourism recommender system) by emphasizing

collaboration and co-creation efforts among travel and tourism stakeholders

of Sabah. Besides being environmental-friendly (eliminates paper printing of

receipts and itineraries), the module aims to increase socio-economic

productivity by reducing tourism income inequality among SMEs, merchants,

and vendors by promoting lesser-known attractions in travel itineraries.

Potential

commercialization

Given the rise of Big Data, Sabah Pay can analyze visitor movement (geo-

location) and spending behavior by mapping tourists' consumption patterns

and pinpointing tourists' journeys. Destination marketers can thus enhance

and create new products along tourists' consumption routes. Sabah Pay can

also help identify tourism-related businesses that require additional funding

to boost their operations. As an official payment application that consolidates

payments via preferred channels, Sabah Pay can extend its payment modules

to cater to business and events. For example, a local bazaar or a school fair

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utilizing Sabah Pay can trace user payments made via the application.

Acknowledgment

The authors would like to thank the Management of Sabah Credit Corporation

for their assistance and support in this project, and the School of Hotel and

Tourism Management, The Hong Kong Polytechnic University (PolyU),

China. The main idea and conceptualization of this proposal were from the

main author's Ph.D. thesis entitled "Value Co-Creation in Mobile Payment:

Analysing Destination Stakeholders through Means-End Chain Approach"

(January 2021).

Researchers

Biographical Data

Tania Maria Tangit is a Senior Lecturer at the

Faculty of Hotel and Tourism Management,

Universiti Teknologi MARA (UiTM), Malaysia.

She received her Ph.D. from the School of Hotel

and Tourism Management, The Hong Kong

Polytechnic University (PolyU), China. Her

research interests include Tourism Technology,

Payments, Data Privacy, Consumer Behaviour,

and Tourism Marketing.

Rob Law is the UMDF Chair Professor of Smart

Tourism at the Asia-Pacific Academy of

Economics and Management, University of

Macau. He is also appointed Honorary Professor

in Information Technology in Hospitality and

Tourism at the School of Hotel and Tourism

Management, The Hong Kong Polytechnic

University (PolyU), China. His areas of expertise

include Information Technology, Internet and E-

Commerce, Modeling and Forecasting, Artificial

Intelligence, Software Engineering, and

Computer Assisted Education.

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TIR502: SUSTAINABLE TOURISM

TRANSFORMATIVE PEDAGOGY MODEL

Category

A

Primary School

B

Secondary School

C

University

Student

D

Academician

√

Local International

√

Specialization Area


by people


by nature


by technology

√

Project Member(s)

Silverina Anabelle Kibat1, Anderson Ngelambong 2, Dahlan Abdullah3,

Nur’Hidayah Che Ahmat4

Affiliation

1Faculty of Hotel and Tourism Management, Universiti Teknologi MARA,

Cawangan Sabah, Kampus Kota Kinabalu, 88997 Kota Kinabalu, Sabah,

Malaysia


MARA Cawangan Pulau Pinang, 13500 Pulau Pinang, Malaysia

Email [email protected],[email protected], [email protected], [email protected]

Correspondence

Silverina Anabelle Kibat


Universiti Teknologi MARA, Cawangan Sabah,

Kampus Kota Kinabalu, 88997 Kota Kinabalu,

Sabah, Malaysia.

Tel: +6088-325151, Fax:+6088-513855

Abstract

One of the challenges for higher education institutions is to educate society

to be more environmentally responsible. While environmental education has

received a lot of attention, the literature on sustainable tourism pedagogy

based on the education 4.0 paradigm is still limited. This project's innovation

is to improve the environmental education literature by introducing a new

technology-oriented sustainable education model. The benefits of this

innovative model include revising the current sustainable tourism curriculum

to align with the education 4.0 paradigm. One of the primary impacts of this

model is to improve students' environmental knowledge and attitudes through

technology that allows them to learn autonomously and collaboratively in a

virtual setting. It is accessible, affordable, and applicable in today's context,

where technology has a significant impact on education, learning, and

creative capability as a means of improving economic competitiveness and

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quality of life.

Keywords

Transformative Pedagogy, Sustainable Tourism, Education 4.0

Product description

This paper proposes a sustainable tourism transformative pedagogy model

that integrate the delivery components of the Malaysia Higher Education 4.0

paradigm to enhance graduates’ environmental citizenship. The model

combines three integral parts, starting with acknowledging the important role

of stakeholders in supporting sustainable tourism education, moving on to the

Malaysia Higher Education 4.0 paradigm, which includes heutagogy,

paragogy, and cybergogy, and finally developing pro-environmental

behaviour through cognitive and affective learning based on Bloom's

Taxonomy learning domain.

Pictures/ Schematic

diagrams/ Flow

Charts/Screenshots/

Graphs and etc.

Conceptual Model of the Sustainable Tourism Transformative Pedagogy Model

Novelty and

uniqueness

The sustainable tourism transformative pedagogy model offers a novel

education model that integrates the delivery components of the Malaysia

Higher Education 4.0 paradigm to enhance graduates’ environmental

citizenship. The innovative sustainable tourism transformative pedagogy

model transcends the current environmental education and sustainable

tourism education teaching and learning practices to meet the learning style

of the future generation.

Benefit to mankind

The sustainable tourism transformative pedagogy model improves adults' and

young people environmental knowledge, attitudes, and behaviour through

technologically enabled learning process, autonomous, and collaborative

learning in a virtual setting while transcends the current environmental and

sustainable tourism education learning practices to meet the learning style of

the future generation.

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Potential

commercialization

The sustainable tourism transformative pedagogy model provides guidelines

to the Ministry of Higher Education, specifically the Hospitality and Tourism

Higher Learning Institutions, for the development of innovative teaching and

learning approaches in the areas of sustainable tourism and environmental

education that can be used to improve students' environmental learning

experiences. The model is also applicable to other ministries that emphasise

the role of the environment in society, as it can improve environmental

citizenship by incorporating technology into their education and awareness

programmes.

Acknowledgment The authors would like to thank the management of UiTM Cawangan Sabah

and Pulau Pinang for their continuous support and encouragement.

Researchers

Biographical Data

Silverina Anabelle Kibat is a Senior Lecturer in UiTM

Sabah Branch. She is a Tourism Management lecturer

attached to the Faculty of Hotel and Tourism

Management. Her main research interest is on cultural

and nature tourism, community based tourism as well as

tour planning and design.

Dr. Anderson Ngelambong is a Senior Lecturer from the

department of Hotel Management, Faculty of Hotel and

Tourism Management, UiTM Cawangan Pulau Pinang.

He has more than 15 years teaching experience in diverse

Hospitality and Tourism subjects. Currently, he serves as

an Editor-in-Chief for ESTEEM Journal of Social

Sciences and Humanities Universiti Teknologi MARA


Dahlan Abdullah is a lecturer at the Faculty of Hotel and

Tourism Management, Universiti Teknologi MARA

(UiTM) Cawangan Pulau Pinang. His area of research

interest includes service marketing, technology

management, and hospitality management.

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Dr. Nur Hidayah Che Ahmat is a senior lecturer at the

Faculty of Hotel and Tourism Management Universiti

Teknologi MARA Cawangan Pulau Pinang, Malaysia.

She teaches undergraduate and graduate courses

including front office management, hotel quality

management, hospitality strategic management. Her

research area is focused on hospitality management,

human resources management, strategic management,

and customer behaviours.

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VAR500: ENHANCING TOURISM EXPERIENCE THROUGH

MOBILE AUGMENTED REALITY

Category

A

Primary School

B

Secondary School

C

University

Student

D

Academician

√

Local International

√

Specialization Area


by people


by nature


by technology

√

Project Member(s)

Mohammed Arif Hakimi Nor Azenan1, Romiza Md Nor2, Huzaifah A

Hamid3

1,2Faculty of Computer and Mathematical Sciences, 3Akademi Pengajian

Bahasa, Universiti Teknologi MARA,

Cawangan Perlis, Malaysia

Email [email protected], [email protected]

Correspondence

Romiza Md Nor

Fakulti Sains Komputer dan Matematik,

Universiti Teknologi MARA, Cawangan Perlis,

02600 Arau,

Perlis, Malaysia.

Tel: +604-9882000, Fax:+604-9882019

Abstract

Tourism is rapidly becoming one of the sectors that greatly contributes to the

economy of a country. This mobile application can help in promoting tourism

industry to the local and foreign tourists by utilizing the advancement of the

technology which is augmented reality (AR). This project was designed by

applying user experience principles and was developed using the five phases

in ADDIE Model. Augmented reality features are built with the combination

of multimedia elements to enhance tourist experience. It was developed on a

mobile application software builder called Unity 3D software to blend the

physical world and digital world. Features included in the mobile AR are

information displayed on places of interest, providing direction to the

location, and translating local signboard by directing smartphone to

designated object. As a conclusion, it enhances tourist experience when

visiting interesting places which was different from the usual vacation routines

such as taking pictures and video.


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Keywords Tourism experience, Augmented Reality, Unity 3D, Mobile application.

Product description

An augmented reality technology is integrated into the mobile application to

enhance tourists experience by providing visual images and information such

as places of interest, distance, recommended accommodation and food

available nearby places of interest through the mobile application by directing

their mobile towards the designated object (e.g. building).

Pictures/ Schematic

diagrams/ Flow

Charts/Screenshots

/Graphs and etc.

Figure 1: Site Map

Figure 2: Experimental Design

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Figure 3: Information of selected buiding is displayed via AR

Figure 4: Information of nearby hotel is displayed via AR

Novelty and

uniqueness

The presence of mobile augmented reality paves the way to a more interactive

and user prioritized environment for tourists. Therefore, an AR application in

tourism is established to create ‘info-cultural-tainment’ experiences.

Benefit to mankind

The application can be described as the next level of tourism industry where

augmented reality technology would be implemented via smartphones to

enhance tourist experience during their visit. For example, tourists can obtain

information about the buildings around them just by directing their

smartphone towards the designated building.

Potential

commercialization

AR has the ability to become a genuinely ubiquitous tourist interest, which is

extremely significant in promoting Malaysian tourism with a view to reaching

a broader market scale and rising productivity. This project also can act as an

AR tourist guide that can advise users through computerized decision-making

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for accommodation or food.

Acknowledgment

None

Researchers

Biographical Data

Mohd Arif Hakimi is a Bachelor of Science (Hons)

Information Technology UiTM, Cawangan Perlis

student.

Romiza Md Nor currently hold the post as a Senior

Lecturer in UiTM Cawangan Perlis. She is a Computer

Science lecturer attached with the Faculty of

Computer and Mathematical Sciences. Teaching

subjects such as Human Computer Interaction, E-

Commerce Technology and Tools and Methods in

Design Development. Her interest includes Internet of

Things, Sustainable Technology Development and

Green Gamification

Huzaifah A Hamid is currently a lecturer at the

Academy of Language Studies, UiTM Cawangan

Perlis. Her areas of interest include Systemic

Functional Linguistics, Critical Discourse Analysis

and Language Teaching and Learning.

Documents

ii IJCHT-21