The hotel industry has long struggled to establish what truly makes hotel employees motivated and satisfied with their jobs. Thus, to effectively address this problem, the leader can use punishment behavior as to motivated employee in order to increase their job satisfaction and the organization’s commitment. This study examined the attributes of leaders that influenced their use of contingent and non-contingent punishment and the results of using punishment on employees’ job satisfaction and the organization’s commitment. Therefore, the data of this study were collected from F&B employees in five-star hotels, Kuala Lumpur Golden Triangle. The data collection was conducted by using drop-off and pick-up method (DOPU). Multiple regression analysis was employed according to respective objectives in this study. The results revealed that leader punishment behavior which consisted of two dimensions, namely contingent punishment and non-contingent punishment, were significantly related to employees’ job satisfaction and commitment towards the organization. This study also found that contingent punishment positively influence on employees’ job satisfaction and the organization’s commitment while non-contingent punishment negatively impacted employees’ job satisfaction and commitment to the organization.
Providing quality food and beverage services has become one of the critical issues in the tourism industry and several studies have been paying attention to it. On the other hand, there seems to be a paucity of data on service quality Jordanian hotels, making it difficult to fashion an appropriate management intervention. Also, there has been insufficient attempt to relate customers’ perceptions of service quality to their socio-demographic characteristics as well as the characteristics of organizations delivering the service. This study, therefore, analyzes customers' perceptions of service quality in the food and beverage service department in Jordanian hotels, an essential requirement for customers in Jordan.
Due to the recent increase in obesity, effective nutritional strategies for weight management is needed. Because vegetables and fruits are high in water, vitamins and minerals, it is possible to reduce the density of energy, promoting satiety and reducing energy consumption by incorporating them into the diet. While few interventions have specifically mentioned the consumption of fruit and vegetables, evidence indicates advice to increase coupling the consumption of such foods with recommendations for reducing energy intake are particularly important in efficient weight management strategies. The aims of this study are therefore to assess the level of awareness and factors influencing vegetable consumption behaviour among students. This study examined the advantages of eating more vegetables and whether it can contribute to weight loss among university students, about the nutrition knowledge of the benefits of eating vegetables and the demographic factors of gender, race, age, marital status, education level, occupation and monthly income. Using the quantitative research methodology, this study explores vegetable consumption and weight loss among university students to ensure a healthy lifestyle, there is a need to educate the youth about the importance of fruit and vegetables in their diet. Findings suggest that fruits and vegetables can play an important role in weight management. Studies show that certain fruits and vegetables increase the feeling of fullness and decrease hunger. There is however limited knowledge on factors affecting the consumption of vegetables in Malaysia. It is therefore important to identify factors that increase the consumption of more vegetables that will help to lose weight.
Bakery industry in Malaysia is a very dynamic and fast-moving industry, where the use of bakery products has become common among society. The purpose of this study is to understand the behaviour of consumers as well as their purchase decision process. Two objectives of this research are to identify consumer’s behaviour towards bakery product in Section 13, Shah Alam, and to study the factors that influence consumers behaviour in their decision making. Researcher has developed a questionnaire to collect the primary data. A survey consisted of a quantitative method and the data were analysed by Statistical Package for Social Science using descriptive statistics. The data were derived from self-administrated questionnaires consisted of structured questions related. A survey is performed by involving 400 bakery consumers. The theoretical framework focusing on the developed marketing mix, consisting of product, price, place, and promotion that resulted positively, and significantly related to consumers’ behaviour in their decision making. Based on the results of this study, it show that the freshness of bakery products leads to the tendency of weekly purchase among consumers. Although consumers’ monthly income is ranging between RM1000-RM4000, the amount of RM51-RM100 as the cost of buying bakery products is considered as preferable and valuable. Moreover, consumers tend to spend their time in bakery within 20 to 30 minutes. Bagus Bakery has become the most visited bakery because of its status as the preferred convenient place with promotional offers during festive season. The most common reason of buying bakery products is determined because of the variety selection. As the study has achieved its objectives, it can be concluded that consumers are having their impression while making the decision towards bakery products during the pre-purchase and post purchase.