Displaying publications 21 - 38 of 38 in total

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  1. The impact of the dimensions of environmental performance on firm performance in travel and tourism industry
    Tan SH, Habibullah MS, Tan SK, Choon SW
    J Environ Manage, 2017 Dec 01;203(Pt 1):603-611.
    PMID: 28285804 DOI: 10.1016/j.jenvman.2017.02.029
    This study investigates the impact of the aggregate and individual dimensions of environmental performance (EP) on financial performance (FP), based on a dataset covering the travel and tourism industry (airlines, casinos, hotels, and restaurants) across different economic regions over the period 2003-2014. The results reveal that EP positively affects the FP in the hotel industry when aggregate EP is used. When individual dimensions of EP are considered, resource reduction is found to positively (negatively) affect the performance in the hotel (airline) industry, while product innovation positively affects the performance in the restaurant industry. Hence, the trade-off effect seems to be dominant in the airline industry, and the 'heterogeneous resources and reputation-building' hypothesis is evident in both the hotel and restaurant industries. In addition, in general, the findings support the positive moderating effect of slack resources on the relationship between the individual dimensions of EP and FP in the travel and tourism industry, and, hence, are supportive of the slack resources hypothesis. These effects, however, vary depending on the travel and tourism industry under investigation.
    Matched MeSH terms: Restaurants
  2. Fulltext The inhibitory effect of lemon juice (citrus limon) on vibrio parahaemolyticus in raw oyster (crassostrea virginica)
    Siti Farah Alwani Mohd Nawi, Zaini Mohd Zain, Muhammad Zarif Zahari, Anis Amalina Abdul Hamid, Nur Fakhriah Ahmad Afandi, Siti Nur Fathihah Azmi
    Journal of Clinical and Health Sciences, 2017;2:31-33.
    Serving raw oysters with lemon juice is a delicacy in many restaurants in
    Malaysia. Oysters (Crassostrea virginica) live in the seacoast and they share the same
    environment as Vibrio parahaemolyticus. Consumption of raw oysters contaminated with V.
    parahaemolyticus can lead to severe gastroenteritis. A study was performed to determine
    whether lemon (Citrus limon) juice is able to inhibit the growth of V. parahaemolyticus after
    being inoculated in raw oysters. Methods: Frozen oysters bought from a local supplier
    weighing 6 g each were minced and placed in two bottles using sterile technique.
    Approximately 1 ml of 107 CFU of V. parahaemolyticus (ATCC strain 17802) was added and
    mixed in both bottles. The mixture was treated with 1 ml of lemon juice in only one of the
    bottles and the other bottle served as a control. At every 30 s intervals for 2 min, 1 g of the
    sample was taken for enumeration of viable cells onto thiosulphate citrate bile salt sucrose
    (TCBS). Results: After 30 s of treatment with the lemon juice, it was observed that the
    number of colonies in the treated samples reduced from 7 Log to 3 Log. Subsequently, no
    viable V. parahaemolyticus was seen. It was also observed that there were 3 Log reductions
    of V. parahaemolyticus after 30 s in untreated samples, however the number of colonies
    remained stable until the end of the experiment. Conclusion: This study therefore shows
    that lemon juice has some antimicrobial effect on V. parahaemolyticus in raw oysters.
    Matched MeSH terms: Restaurants
  3. Fulltext The inhibitory effect of lemon juice (citrus limon) on vibrio parahaemolyticus in raw oyster (crassostrea virginica)
    Siti Farah Alwani Mohd Nawi, Zaini Mohd Zain, Muhammad Zarif Zahari, Anis Amalina Abdul Hamid, Nur Fakhriah Ahmad Afandi, Siti Nur Fathihah Azmi
    Journal of Clinical and Health Sciences, 2017;2(2):31-33.
    MyJurnal
    Serving raw oysters with lemon juice is a delicacy in many restaurants in
    Malaysia. Oysters (Crassostrea virginica) live in the seacoast and they share the same
    environment as Vibrio parahaemolyticus. Consumption of raw oysters contaminated with V.
    parahaemolyticus can lead to severe gastroenteritis. A study was performed to determine
    whether lemon (Citrus limon) juice is able to inhibit the growth of V. parahaemolyticus after
    being inoculated in raw oysters. Methods: Frozen oysters bought from a local supplier
    weighing 6 g each were minced and placed in two bottles using sterile technique.
    Approximately 1 ml of 107 CFU of V. parahaemolyticus (ATCC strain 17802) was added and
    mixed in both bottles. The mixture was treated with 1 ml of lemon juice in only one of the
    bottles and the other bottle served as a control. At every 30 s intervals for 2 min, 1 g of the
    sample was taken for enumeration of viable cells onto thiosulphate citrate bile salt sucrose
    (TCBS). Results: After 30 s of treatment with the lemon juice, it was observed that the
    number of colonies in the treated samples reduced from 7 Log to 3 Log. Subsequently, no
    viable V. parahaemolyticus was seen. It was also observed that there were 3 Log reductions
    of V. parahaemolyticus after 30 s in untreated samples, however the number of colonies
    remained stable until the end of the experiment. Conclusion: This study therefore shows
    that lemon juice has some antimicrobial effect on V. parahaemolyticus in raw oysters.
    Matched MeSH terms: Restaurants
  4. Dietary Habits and Lifestyle Practices among University Students in Universiti Brunei Darussalam
    Yun TC, Ahmad SR, Quee DKS
    Malays J Med Sci, 2018 May;25(3):56-66.
    PMID: 30899187 DOI: 10.21315/mjms2018.25.3.6
    Background: Young adults are at risk of developing obesity, especially when transitioning into university life as they become responsible for their daily eating and lifestyles. This study estimates the prevalence of overweight/obesity and explores the eating patterns and lifestyle practices of university students.

    Methods: A cross-sectional study was conducted at Universiti Brunei Darussalam (UBD). A total of 303 students participated. Data was collected from January to April 2016. Self-designed questionnaires comprised questions pertaining to current weight, self-reported height data, information on eating habits, exercise and knowledge of the food pyramid. The collected data were used to compare and contrast eating habits and lifestyle practices among overweight/obese students with those of non-overweight/obese students.

    Results: The prevalence of overweight/obesity was 28.8% (95% CI: 24.0%, 34.0%). The majority ate regular daily meals, but more than half skipped breakfast. Frequent snacking, fried food consumption at least three times per week and low intake of daily fruits and vegetables were common. The frequency of visits to fast food restaurants was significantly higher in the overweight/obese. 25.4% of the students exercised at least three times per week. Almost all students are aware of balanced nutrition and the food pyramid.

    Conclusions: Most university students had poor eating habits, although the majority had good nutrition knowledge. By way of recommendation, the university is encouraged to provide a multi-disciplinary team specialising in health promotion that includes nutrition and physical activity programmes to increase the awareness among the university students.

    Matched MeSH terms: Restaurants
  5. Microbiological quality of food contact surfaces (spoons) at selected restaurants in Klang Valley, Malaysia
    Naili Nahar, Nor Ainy Mahyudin
    Sains Malaysiana, 2018;47:1541-1545.
    Food borne diseases increase worldwide and contamination of food contact surfaces serves as one of the reasons for their occurrence. The aim of this study was to determine the microbiological quality of spoons at selected restaurants in Klang Valley, Malaysia. Five restaurants were selected therein for the study. They were respectively labelled A, B, C, D and E. A total of 150 cleaned spoons (30 spoons from each restaurants) that were ready to be used by customers at the restaurants were examined. Total plate counts (CFU/cm2) of the spoons were determined; the presumptive and confirmatory tests for the presence of Escherichia coli on the spoons were also conducted. The samples were collected by surface swabbing. The result showed that restaurant C and B had the highest and lowest total plate counts (TPC), respectively. Samples from 3 of the 5 selected restaurants (restaurants C, D and E) showed positive results for the presence of E. coli mainly due to poor dishware cleansing. On the contrary, negative results for the presence of E. coli at restaurant A and B were associated with the advance cleaning procedure, which used more hygienic method with dishwashers.
    Matched MeSH terms: Restaurants
  6. Fulltext Occurrence of Listeria monocytogenes and Salmonella Typhimurium in Fruit Juices from Local Stalls and Restaurant in Kuching, Sarawak
    CHAI SIAW YEW, CHAI SZE FAN, LESLEY MAURICE BILUNG, AHMAD SYATIR TAHAR, ROSDI KIRA
    Trends in Undergraduate Research, 2018;1(1):0-0.
    MyJurnal
    Listeria spp. and Salmonella spp. are capable of causing food-borne outbreaks and diseases in humans. This study aimed to quantify and detect the occurrence of Listeria monocytogenes and Salmonella Typhimurium in fruit juices by utilizing Most Probable Number (MPN) in combination with Polymerase Chain Reaction (PCR). In this study, a total of 50 fruit juice samples, consisting of orange, papaya, watermelon, honeydew and apple were collected from Kota Samarahan and Kuching. Specific Polymerase Chain Reaction (PCR) assay targeting the virulence gene, hlyA gene in L. monocytogenes and fliC gene in S. Typhimurium was performed, with the expected size of 730 bp and 559 bp, respectively. MPN analysis showed that the estimated microbial loads of Listeria spp. and Salmonella spp. in all samples were more than 1100 MPN/g. However, based on the PCR analysis, none of the samples (0%) were positive for L. monocytogenes or S. Typhimurium. This study presented as a preliminary food safety screening for the occurrence of Listeria spp. and Salmonella spp. from retailed fruit juices. Hygienic practices and food safety measures should be adhered by all food vendors and restaurants in order to avoid foodborne disease outbreaks in the future.
    Matched MeSH terms: Restaurants
  7. Fulltext Influences of nutrition information on fast food consumption among undergraduates
    Vijayakumaran, R.K., Nur Amalina, S.
    Food Research, 2018;2(3):228-233.
    MyJurnal
    This study was carried out to determine the influences of providing nutrition information
    on fast food restaurant menus, especially among Malaysian undergraduates, who often eat
    outside the campus during the semester. A validated questionnaire, adapted from previous
    studies was used to determine the general perception of nutrition information and nutrient
    intake when eating at fast food restaurants. A total of 185 undergraduates from three
    different schools participated - medical sciences (n=54, 29.2%), dentistry, (n=54, 29.2%),
    health sciences (n= 77, 41.6%) in a university. In general, the majority of the
    undergraduates ate fast food at least once a week (n= 105, 56.8%) and most of them
    preferred to eat outside on weekends (n=156, 84.3%). Majority perceived that it was
    important to provide nutrition information at fast food restaurant (n=183, 98.9%). The
    mean for calorie, fat and sodium composition of their food choices were significantly
    different between before and after providing nutrition information of food items that they
    intended to purchase (p
    Matched MeSH terms: Restaurants
  8. Fulltext Microbiological quality evaluation of fried rice sold at food premises in Kuantan City, Pahang
    Abu Bakar A, Abdul Rafa AA, Abdullah Sani A
    International Journal of Allied Health Sciences, 2018;2(1):285-291.
    MyJurnal
    Food contamination is a crucial health problem as it could result in food-borne illness. This research aimed to evaluate the microbiological quality of ready-to-eat (RTE) fried rice dishes sold at different type of food premises in Kuantan city, Pahang. Total Plate Count (TPC), Staphylococcus aureus, Bacillus cereus and Aeromonas spp. bacteria were used as microbiological contamination indicators. About 52 samples were collected stratified randomly from four types of food premises (restaurant, cafeteria, food stall and night market) where about 13 samples were respectively collected from each type of the food premises. The results showed that TPC had medium mean count (6.30x105±1.47x105 cfu/g), S. aureus and B. cereus had high mean counts (7.70x104±2.22x105 cfu/g and 3.85x105±1.67x106 cfu/g respectively), while Aeromonas spp. had medium mean count (7.13x104±2.42x105 cfu/g). The mean counts of TPC in the samples collected from cafeteria were highest compare to other food premises.
    Matched MeSH terms: Restaurants
  9. Fulltext Smart Costing Kit: game based learning for cost and management accounting
    Rafizan Abdul Razak, Eley Suzana Kasim, Dalila Daud
    ESTEEM Academic Journal, 2019;15(2):1-10.
    MyJurnal
    Cost and management accounting courses are incorporated in the accounting syllabus for both accounting and non-accounting students. One of the challenges in teaching cost and management accounting to the nonaccounting students is the general fear of accounting subject. Notwithstanding, most of the students still viewed accounting as an interesting subject. Hence, the learning problem faced by students needs to be addressed in a fun yet beneficial way. As such, the objective of this study is to assess the effectiveness of using the “Smart Costing Game” as a learning method to overcome this problem. The Smart Costing Game Kit was developed as a learning tool to enable students to correctly classify costs according to certain criteria and subsequently used the cost figures to compute total costs, profit and selling price. Four business settings are chosen consisting of bakery, restaurant, laundry and clinic. At the end of the game activities, the students are required to complete an online survey. Results from the survey demonstrated that the majority of the students agreed that the games were found to be more effective, motivating and engaging than traditional teaching. This implies that students have strong
    preferences in the use of educational games that added value to the costing subject. These results support the inclusion of Smart Costing Game as a successful learning strategy in cost and management accounting courses for the non-accounting students.
    Matched MeSH terms: Restaurants
  10. Fulltext Novel trajectory clustering method based on distance dependent Chinese restaurant process
    Arfa R, Yusof R, Shabanzadeh P
    PeerJ Comput Sci, 2019;5:e206.
    PMID: 33816859 DOI: 10.7717/peerj-cs.206
    Trajectory clustering and path modelling are two core tasks in intelligent transport systems with a wide range of applications, from modeling drivers' behavior to traffic monitoring of road intersections. Traditional trajectory analysis considers them as separate tasks, where the system first clusters the trajectories into a known number of clusters and then the path taken in each cluster is modelled. However, such a hierarchy does not allow the knowledge of the path model to be used to improve the performance of trajectory clustering. Based on the distance dependent Chinese restaurant process (DDCRP), a trajectory analysis system that simultaneously performs trajectory clustering and path modelling was proposed. Unlike most traditional approaches where the number of clusters should be known, the proposed method decides the number of clusters automatically. The proposed algorithm was tested on two publicly available trajectory datasets, and the experimental results recorded better performance and considerable improvement in both datasets for the task of trajectory clustering compared to traditional approaches. The study proved that the proposed method is an appropriate candidate to be used for trajectory clustering and path modelling.
    Matched MeSH terms: Restaurants
  11. Scenario-based pollution discharge simulations and mapping using integrated QUAL2K-GIS
    Ahmad Kamal N, Muhammad NS, Abdullah J
    Environ Pollut, 2020 Apr;259:113909.
    PMID: 31927277 DOI: 10.1016/j.envpol.2020.113909
    Malaysia is a tropical country that is highly dependent on surface water for its raw water supply. Unfortunately, surface water is vulnerable to pollution, especially in developed and dense urban catchments. Therefore, in this study, a methodology was developed for an extensive temporal water quality index (WQI) and classification analysis, simulations of various pollutant discharge scenarios using QUAL2K software, and maps with NH3-N as the core pollutant using an integrated QUAL2K-GIS. It was found that most of the water quality stations are categorized as Class III (slightly polluted to polluted). These stations are surrounded by residential areas, industries, workshops, restaurants and wet markets that contribute to the poor water quality levels. Additionally, low WQI values were reported in 2010 owing to development and agricultural activities. However, the WQI values improved during the wet season. High concentrations of NH3-N were found in the basin, especially during dry weather conditions. Three scenarios were simulated, i.e. 10%, 50% and 70% of pollution discharge into Skudai river using a calibrated and validated QUAL2K model. Model performance was evaluated using the relative percentage difference. An inclusive graph showing the current conditions and pollution reduction scenarios with respect to the distance of Skudai river and its tributaries is developed to determine the WQI classification. Comprehensive water quality maps based on NH3-N as the core pollutant are developed using integrated QUAL2K-GIS to illustrate the overall condition of the Skudai river. High NH3-N in the Skudai River affects water treatment plant operations. Pollution control of more than 90% is required to improve the water quality classification to Class II. The methodology and analysis developed in this study can assist various stakeholders and authorities in identifying problematic areas and determining the required percentage of pollution reduction to improve the Skudai River water quality.
    Matched MeSH terms: Restaurants
  12. Fulltext Customer Restaurant Choice: An Empirical Analysis of Restaurant Types and Eating-out Occasions
    Chua BL, Karim S, Lee S, Han H
    Int J Environ Res Public Health, 2020 08 28;17(17).
    PMID: 32872267 DOI: 10.3390/ijerph17176276
    This study investigated restaurant customers' perceived importance of key factors in accordance with dining occasions and restaurant segments. Our investigation into restaurant selection and situational factors present two types of empirical evidence regarding customers' choice of restaurant. First, menu price was customers' top priority in restaurant selections for full-service, quick-casual, and quick-service restaurants. Second, restaurant customers rated the importance level of restaurant selection criteria differently according to eating-out occasions. The importance of menu price was greatest for both quick meal/convenience and social occasion, brand reputation was the most important factor for business necessity, and word-of-mouth recommendation was greatest for celebration.
    Matched MeSH terms: Restaurants*
  13. Fulltext Implementation of MPOWER approach for tobacco control in Malaysia: findings from the Global Adult Tobacco survey (GATs)
    Lim Kuang Hock, Heng Pei Pei, Muhammad Fadhli Mohd Yusoff, Teh Chien Huey, Sumarni Mohamad Ghazali, Lim Hui Li, et al.
    Malaysian Journal of Medicine and Health Sciences, 2020;16(1):144-154.
    MyJurnal
    Introduction: Tobacco induced illness remains a major contribution to premature death and global burden of dis- eases. The introduction of MPOWER policies by World Health Organization held the value to monitor the imple- mentation of the anti-smoking measures in all signatory countries. This paper aimed to investigate the application of the six MPOWER indicators among Malaysia population. Methods: We utilized the data of Global Adult Tobacco Survey-Malaysia (GATS-M) which recruited 5112 nationally representative samples of Malaysians of 15 years old and above. Descriptive statistical analysis was used to illustrate the social demographic characteristic of the respon- dents while cross tabulation was employed to describe all elements of the MPOWER indicators. Results: About one quarter (23.1%) of Malaysian adults were current tobacco users. The SHS exposure at home (38.4%) and restaurant (42.1%) were high. Approximately eight in ten (80.2%) of the smokers intended to quit, while for those attempted to quit in past one year, 9.0% utilized pharmacotherapy and 4.4% attended counseling. The awareness about tobacco related diseases was generally excellent. The overall tax make up of the cigarettes’ retail price ranging from 41.7% up to 80%. Conclusion: Tobacco consumption remains prevalent and plateau among Malaysian adults over the last two decades with substantial proportion of the population exposed to SHS. The inadequacy in the current anti-smoking policies needs urgent improvement in order to reduce the smoking norms among Malaysians population besides to achieve the ultimate goal of tobacco control end game by year 2045.
    Matched MeSH terms: Restaurants
  14. Fulltext Service quality towards customer satisfaction, case study: sopoong, IOI city mall, Putrajaya
    Mohd Sulaimi Bin Mohd Sani, Muhammad Syamil Bin Abd Halek, Nur Hanifa Binti Haji Zainul
    Journal of Management & Science, 2020;18(2):58-65.
    MyJurnal
    Since 20th century, the Korean wave has been a phenomenon globally and it has also spread through Malaysia in terms of culture, music, fashion and also food. Study shows that Malaysian is attracted towards Korean cuisine which increases the demand of Korean cuisine. As result, numerous of new business opportunities have raised. Sopoong, IOI City Mall, Putrajaya is one of the top and thriving Korean cuisine restaurant with more than five branches all over Kuala Lumpur and Klang Valley area. The aims of this study are to help the food establishment to improve their service quality and subsequently increase the customer satisfaction, and also could help any other organizations that are interrelated to this research. This research is also purposely to determine the relationship of service quality with customer satisfaction focused at Sopoong, IOI City Mall, Putrajaya. The researchers used the service quality dimension (SERVQUAL) such as tangibility, reliability, responsiveness, assurance and empathy to find the relationship with customer satisfaction as the main idea. This study is a quantitative study conducted to tracks the seasonal trends or phenomena related to the issue. For this research, survey questionnaire was used as data collection method and three hundred and one (301) questionnaires were distributed to respondent at Sopoong, IOI City Mall, Putrajaya. The data collected are analysed by using descriptive and correlation analysis by using IBM-SPSS software. The findings of this study show that the relationship between service quality and customer satisfaction is available.
    Matched MeSH terms: Restaurants
  15. Fulltext Measuring customer satisfaction on the cleanliness of food premises using fuzzy conjoint analysis: A pilot test
    Lim SY, Harun UB, Gobil AR, Mustafa NA, Zahid NA, Amin-Nordin S, et al.
    PLoS One, 2021;16(9):e0256896.
    PMID: 34469489 DOI: 10.1371/journal.pone.0256896
    Determining the level of customer satisfaction in cleanliness regarding a product or service is a significant aspect of businesses. However, the availability of feedback tools for consumers to evaluate the cleanliness of a restaurant is a crucial issue as several aspects of cleanliness need to be evaluated collectively. To overcome this issue, this study designed a survey instrument based on the standard form used for grading the food premises and transformed it into a seven Likert scale questionnaire and consists of seven questions. This study employed fuzzy conjoint analysis to measure the level of satisfaction in cleanliness in food premises. This pilot study recruited 30 students in Universiti Teknologi MARA (UiTM) Seremban 3. The student's perception was represented by the scores calculated based on their degree of similarities and corresponding levels of satisfaction, whereby, only scores with the highest degree of similarity were selected. Furthermore, this study identified the aspects of hygiene that assessed based on the customers' satisfaction upon visiting the premises. The results indicated that the fuzzy conjoint analysis produced a similar outcome as the statistical mean, thus, was useful for the evaluation of customer satisfaction on the cleanliness of food premises.
    Matched MeSH terms: Restaurants/statistics & numerical data
  16. Fulltext Community priorities for obesity prevention among low-income adults in Kuala Lumpur: a discrete choice experiment
    Kocher E, Wood D, Lim SC, Jackson-Morris A, Kataria I, Ngongo C, et al.
    Health Promot Int, 2022 Dec 01;37(6).
    PMID: 36367424 DOI: 10.1093/heapro/daac156
    Non-communicable diseases and associated risk factors, such as obesity, are prevalent and increasing in Malaysia. To address this burden and the heightened vulnerability of low-income communities to these risk factors, the Better Health Programme Malaysia conducted a partial-profile discrete choice experiment (DCE) to inform the design of a community-based obesity-prevention programme. The DCE survey was conducted with community members (n = 1453) from three publicly supported low-cost, high-rise flat complexes in urban Kuala Lumpur. In the survey, community members were asked to choose between different sets of potential evidence-based interventions for obesity prevention. Their responses to these choice tasks were analysed to quantify preferences for these different health interventions using a random utility maximization model. Based on these results, we determined participants' relative prioritization of the different options. The most preferred interventions were those that reduced the price of fruit and vegetables; altered cooking practices at restaurants and food vendors to reduce salt, sugar and oil; and offered reward incentives for completing online educational activities. Community members did not prioritize several evidence-based interventions, including changes to product placement or product labelling, suggesting that these effective approaches may be less familiar or simply not preferred by respondents. The DCE enabled the clear articulation of these community priorities for evidence-based interventions that focus on the supply and promotion of affordable healthy foods within the local food environment, as well as community demand for healthier food options.
    Matched MeSH terms: Restaurants
  17. Environmental assessment of casual dining restaurants in urban and suburban areas of peninsular Malaysia during the COVID-19 pandemic
    Sha'ari NSM, Sazali US, Zolkipli AT, Vargas RQ, Shafie FA
    Environ Monit Assess, 2023 Jan 31;195(2):346.
    PMID: 36717515 DOI: 10.1007/s10661-023-10937-z
    Food waste has been considered a global problem due to its adverse impacts on food security, the environment, and the economy; hence needs urgent attention and action. Its generation is expected to increase as the world population grows rapidly, leading to more global waste. This study sought the impacts of the COVID-19 outbreak on the 1-week operation of selected casual dining restaurants in urban (Ampang, Kuala Lumpur) and suburban areas (Kota Bharu, Kelantan and Jasin, Melaka) of Peninsular Malaysia, as the local community adjusted to life with COVID-19. The food waste in this study was classified into three categories: preparation loss, serving loss, and customer's plate waste. Our material flow analysis revealed that the highest food loss at these locations came from preparation loss (51.37%), followed by serving loss (30.95%), and preparation loss (17.8%). Meanwhile, the total average electricity consumption and its carbon footprint for Ampang were 127 kWh and 13.87 kgCO2e, Kota Bharu 269.8 kWh and 29.47 kgCO2e, and Jasin 142.2 kWh and 15.54 kgCO2e, respectively. As for water, Ampang exhibited 22.93 m3 total average consumption and 7.91 kgCO2e greenhouse emissions from this source, Jasin consuming 17.11 m3 of water and releasing 5.88 kgCO2e of carbon footprint, while Kota Bharu emitted 20.21 kgCO2e of greenhouse gases from its 58.71 m3 water consumption. Our findings indicate a major 'food leak' at the preparation stage, from which the waste could be utilised as livestock feed, and that electricity consumption is a greater carbon emitter than water consumption, suggesting a need for improvement to the kitchen practices and equipment.
    Matched MeSH terms: Restaurants
  18. Micro and macro analysis of restaurant wastewater containing fat, oil, grease (FOG): An approach based on prevention, control, and sustainable management
    Ahmad I, Abdullah N, Koji I, Yuzir A, Ahmad MD, Rachmadona N, et al.
    Chemosphere, 2023 Jun;325:138236.
    PMID: 36868419 DOI: 10.1016/j.chemosphere.2023.138236
    The number of restaurants is increasing day by day in almost all the developing countries, causing the increase in the generation of restaurant wastewater. Various activities (i.e., cleaning, washing, and cooking) going on in the restaurant kitchen lead to restaurant wastewater (RWW). RWW has high concentrations of chemical oxygen demand (COD), biochemical oxygen demand (BOD), nutrients such as potassium, phosphorus, and nitrogen, and solids. RWW also contains fats, oil, and grease (FOG) in alarmingly high concentration, which after congealing can constrict the sewer lines, leading to blockages, backups, and sanitatry sewer overflows (SSOs). The paper provides an insight to the details of RWW containing FOG collected from a gravity grease interceptor at a specific site in Malaysia, and its expected consequences and the sustainable management plan as prevention, control, and mitigation (PCM) approach. The results showed that the concentrations of pollutants are very high as compared to the discharge standards given by Department of Environment, Malaysia. Maximum values for COD, BOD and FOG in the restaurant wastewater samples were found to be 9948, 3170, and 1640 mg/l, respectively. FAME and FESEM analysis are done on the RWW containing FOG. In the FOG, palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1n9c), linoleic acid (C18:2n6c) are the dominant lipid acids with a maximum of 41, 8.4, 43.2, and 11.5%, respectively. FESEM analysis showed formation of whitish layers fprmed due to the deposition of calcium salts. Furthermore, a novel design of indoor hydromechanical grease interceptor (HGI) was proposed in the study based on the Malaysian conditions of restaurant. The HGI was designed for a maximum flow rate of 132 L per minute and a maximum FOG capacity of 60 kg.
    Matched MeSH terms: Restaurants*
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