3rd Penang International Conference on Hospitality 2023
(PItCH 2023)
SUSTAINABILITY
Video Presentation
Track 1 : Sustainable Health and Wellbeing
NTH101
DAILY NUTRITIONAL INTAKE OF SEMI-PROFESSIONAL TEAM SPORT PLAYERS DURING PRE-SEASON PERIODE
NTH102
FACTORS OF HEALTHY FOOD SELECTION IN STUDENTS’ LIFE AT UITM PERMTANG PAUH
NTH103
INFLUENCE OF MENU LABELING ON THE CALORIES ORDERED AMONG MALAYSIAN UNIVERSITY STUDENTS AND ITS ASSOCIATED FACTORS
NTH105
OPTIMISTIC BIAS AMONG FOOD HANDLERS AND ITS ASSOCIATION WITH FOOD SAFETY TRAINING PARTICIPATION
NTH108
FACTORS ASSOCIATED WITH FRUITS AND VEGETABLES INTAKE AMONG BREAST CANCER PATIENTS IN NATIONAL CANCER INSTITUTE
NTH111
SURVEY ON KNOWLEDGE, PERCEPTIONS AND CHALLENGES OF PRESCRIBING ORAL NUTRITION SUPPORT FOR PREOPERATIVE PATIENTS AMONG HEALTHCARE PROFESSIONALS IN HOSPITAL SULTAN ABDUL AZIZ SHAH
NTH112
FACTORS ASSOCIATED WITH ENERGY AND PROTEIN INTAKE AMONG BREAST CANCER PATIENTS IN NATIONAL CANCER INSTITUTE
NTH114
ASSESSING THE ASSOCIATED FACTORS OF DYSPHAGIA AMONG OLDER PATIENTS IN HOSPITAL SULTAN ABDUL AZIZ SHAH
NTH115
FALLS AMONG OLDER PATIENTS IN HOSPITAL SULTAN ABDUL AZIZ SHAH, UPM
NTH116
FACTORS ASSOCIATED WITH CONSUMERS’ INTENTION TO PURCHASE HEALTHFUL FOODS AND BEVERAGES FROM VENDING MACHINES IN A TEACHING HOSPITAL
NTH117
NUTRITIONAL CONTENTS AND ATTITUDE TOWARDS VENDING MACHINES IN A TEACHING HOSPITAL
PMH101
A SURVEY OF PREVALENCE OF MUSCULOSKELETAL DISORDER AMONG RADIOGRAPHERS AT HOSPITAL SULTANAH BAHIYAH, ALOR SETAR KEDAH
PMH102
DOMESTIC VISITORS’ TRAVEL INTENTION TO SABAH POST COVID-19 TRAVEL RESTRICTION
QOL105
FACTORS INFLUENCING USERS’ SATISFACTION ON THE USAGE OF ONLINE FOOD DELIVERY SERVICE APPLICATIONS AMONG UNIVERSITY STUDENTS
QOL106
DON’T TOUCH ME!: A GAME-BASED LEARNING TO EDUCATE YOUNG CHILDREN ON GOOD TOUCHES AND BAD TOUCHES
SCC103
EXPLORING THE INFLUENCE OF DESTINATION AUTHENTICITY ON TOURIST SATISFACTION AND BEHAVIORAL INTENTIONS IN PENANG, MALAYSIA
SCC104
A CONCEPTUAL STUDY: FOOD WASTE BEHAVIORAL INTENTIONS AMONG MILLENNIALS IN THE FOOD AND BEVERAGE INDUSTRY
HWT116
THAI MASSAGE: MOTIVATIONS AS SERIOUS LEISURE
HWT117
FACTORS AFFECTING THE HEALTH TOURISM EXPERIENCE OF INTERNATIONAL TOURISTS IN CHIANG MAI, THAILAND
HWT121
PERSPECTIVE ON QUALITY OF CARE, PATIENT VALUE, AND SATISFACTION OF GENERIC PATIENT TRAVELLERS
HWT122
GASTRONOMIC TOURISM FROM FOOD TO CULTURE TOWARDS A CONCEPTUAL FRAMEWORK
HRT101
YOUNG GENERATION’S INTENTION TO LEARN TRADITIONAL KETUPAT WEAVING SKILLS: A CASE STUDY OF KELANTAN, MALAYSIA
HRT103
A BIBLIOMETRIC REVIEW OF KOREAN POP CULTURE TOURISM
HWT118
KNOWLEGDE, ATTITUDE AND PRACTICE (KAP) ON THE PREPARATION OF HEALTHY MENU AMONG FOODSERVICE OPERATORS IN KLANG VALLEY
HWT111
GOVERNMENT AND PRIVATE ENTERPRISES DRIVE FOR RECREATIONAL TOURISM
Track 2 : Sustainable Education and Human Capital
QED101
FUTURE CAREER ANXIETY AND INDECISION OF HOSPITALITY STUDENTS AMID COVID-19 PANDEMIC: A FOCUS ON UNDERGRADUATE STUDENTS IN FACULTY OF HOTEL AND TOURISM MANAGEMENT, UITM ULAU PINANG
QED103
CURRICULUM DESIGN OF STUDY TRAVEL TEACHING BASED ON THE ADDIE MODEL & NBSP: A CASE STUDY OF STUDY TRAVEL COURSES AT SHANDONG VOCATIONAL AND TECHNICAL UNIVERSITY OF INTERNATIONAL STUDIES
QED104
MUSEUM MANAGEMENT FACTORS AFFECTING THE DECISION-MAKING OF THAI GENERATION Z TOURISTS VISITING MUSEUMS
QED105
IMPROVING CULINARY ARTS LECTURERS SKILLS AT KUCHING VOCATIONAL COLLEGE
QED106
INVESTIGATING SOCIAL TOURISM IN HIGHER EDUCATION IN BALI
QED109
FROM VISION TO PRACTICE: CULTIVATING SUSTAINABILITY AND ETHICS IN HOSPITALITY EDUCATION
PER101
A STUDY OF THE RELATIONSHIP BETWEEN EMPATHY AND RESPONSIVENESS TOWARD CUSTOMERS SATISFACTION OF BUDGET HOTELS IN IPOH, PERAK
PER102
SHORTAGE OF EMPLOYEES AT NASI KANDAR RESTAURANT IN PENANG: EXPECTATIONS AND CUSTOMER SATISFACTION
EMP102
BREAKING BARRIERS; STRATEGIES FOR FOSTERING INCLUSIVITY IN THE WORKPLACE
QED112
EXAMINING STUDENT CLUB MEMBERS’ RETENTION BY INVESTIGATING RELATIONSHIPS AMONG MOTIVATION, PSYCHOLOGICAL OWNERSHIP, AND RETENTION WITH THE MODERATING VARIABLE OF VALUE CO-CREATION
Track 3 : Sustainable Innovation and Economic Development
TOU101
THE FACTOR DETERMINING CUSTOMER SATISFACTION TOWARD FOOD SERVICE DELIVERY APPLICATIONS DURING PANDEMIC COVID-19
TOU110
THE EFFECT OF PRODUCT INNOVATION TOWARDS PURCHASING DECISION THROUGH THE MEDIATING ROLE OF BRAND AWARENESS OF THE TRAVEL AGENCY IN LOMBOK, INDONESIA
TOU111
PENANG RESTAURANT EMPLOYEE’S READINESS TOWARDS ADOPTION OF TABLET-BASED MENU ORDERING SYSTEM
SMH101
THE EXPECTATION OF THE FOOD SERVICE ROBOT AND CUSTOMERS’ SATISFACTION AT INDIAN MUSLIM RESTAURANTS: A CONCEPTUAL STUDY
SMH106
EXPLORING THE IMPACT OF FOOD QUALITY SERVICE ON CUSTOMER SATISFACTION TOWARDS ONLINE FOOD DELIVERY: A CASE STUDY IN KELANTAN
HPI005
AN OVERVIEW OF THE APPLICATION OF RESTAURANT MANAGEMENT SYSTEMS IN FOODSERVICE INDUSTRY
ECO102
THE IMPACT OF SOCIAL AND PSYCHOLOGICAL FACTORS ON CONSUMER BEHAVIOR IN THE COFFEE INDUSTRY: A CASE STUDY OF BANDAR SRI DAMANSARA, MALAYSIA
ECO103
EXAMINING SERVICE GAP OF THAILAND’S REGIONAL AIRPORT AND THE EFFECTS OF PASSENGERS’ CHARACTERISTICS ON AIRPORT SERVICE PERFORMANCE
ECO104
UNDERSTANDING GENERATION Z TOURISTS’ PERSPECTIVE ON SERVICE QUALITY AT PATTAYA MUSIC FESTIVAL 2023
ECO106
ENHANCING CULTURAL CAPITAL AND LOCAL WISDOM TO CREATIVE TOURISM ACTIVITIES IN UTHAI THANI PROVINCE, THAILAND
TOU104
FACTORS INFLUENCING THE ADOPTION OF DIGITAL PAYMENT SYSTEM AMONG UNDERGRADUATES IN MALAYSIA
SMH100
THE EFFECT OF MOBILE APPLICATION (APPS) EXPERIENCE ON ONLINE BOOKING INTENTION
Track 4 : Sustainable Environment and Natural Resources
SEC100
THE EFFECTS OF COVID-19 PANDEMIC TOWARDS THE OPERATION OF INDEPENDENT FOOD ESTABLISHMENTS – A QUALITATIVE APPROACH
WST100
CONSUMERISM AND FOOD WASTE BEHAVIOR AMONG MUSLIM CONSUMERS IN SELANGOR
FCT100
TRADITIONAL BASED TRADITIONAL DISH: SUPERFOOD (KELOR) AS ICON GATSRONOMY TOURISM IN BALI
FCT103
EXPLORING THE RELATIONSHIPS BETWEEN BRAND EXPERIENCE, HEDONIC VALUE, AND BRAND LOYALTY IN PURCHASING COFFEE DRINKS AMONG UNIVERSITY STUDENTS IN MALAYSIA
FPP101
GASTRONOMIC TOURISM: FACTORS THAT AFFECTING TOURIST SATISFACTION ON FOOD AND BEVERAGE INDUSTRY
HPE004
THE INFLUENCE OF CAFÉ ATMOSPHERE ON YOUTH BEHAVIOUR INTENTION: A PERCEPTION AMONG UITM SABAH STUDENTS
HPE005
THE IMPACT OF THE PROTECTION MOTIVATION THEORY, SELF-DETERMINATION, AND SUSTAINABLE INTELLIGENCE ON PREDICTING TOURIST PARTICIPATION BEHAVIOR
HPE006
A STUDY IN GREEN HOTEL IN THE KLANG AREA: THE MEDIATION EFFECT OF SATISFACTION BETWEEN GREEN MARKETING PRACTICE AND HOTEL REVISIT INTENTION USING STIMULUS-ORGANISM-RESPONSE THEORY
HPE007
EXPLORING THE CUSTOMER’S WILLINGNESS TO USE SERVICE ROBOTS IN RESTAURANTS: MODERATING ROLE OF AGE GENERATION
HPE008
AIRBNB ALLURE: INFLUENCE OF PHYSICAL ENVIRONMENT ON GUEST REVISIT INTENTION
HPE011
HERMENEUTIC PHENOMENOLOGY TO EXPLORE FRONTLINE HOSPITALITY EMPLOYEES DELIGHING GUEST IN UPPER UPSCALE HOTEL SETTING
FCT105
FOOD BRAND SLOGANS: SEMANTIC AND SYNTACTIC EVALUATIONS