MAZNI BINTI SAAD Saad

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Conference Presentations by MAZNI BINTI SAAD Saad

Application of Virtual Reality Technology on Kitchen Safety Training

by Thomas Pratt and MAZNI BINTI SAAD Saad

Behaviour Proceedings Journal, 2022

The rise in the number of workers in gastronomy tourism has coincided with an increase in workpla... more The rise in the number of workers in gastronomy tourism has coincided with an increase in workplace accidents. New workers lack hazard identification abilities and fail to recognize dangerous events in the workplace. Thus, a two-fold goal has been established: (1) design and develop VR applications for spotting risks in the kitchen workplace, and (2) validate the VR application's effectiveness. The invention involved the 360-degree camera and VR software, and it was validated with multiple experts who had long working experience. The VR technology was found noteworthy as it received positive acceptance in the hospitality business.

Assessing the Use of Linear Regression Analysis in Examining Service Quality and customer satisfaction Relationship in Casual Western Dining Restaurants in Subang Jaya (Klang Valley) Malaysia

by MAZNI BINTI SAAD Saad and DR ABUKHALIFEH ALAA

SIBR 2019 (Hong Kong) Conference on Interdisciplinary Business and Economics Research, September 28th - 29th, 2019, Hong Kong., 2019

Many urban Malaysians are attracted to the moderately-priced food that is usually served in a cas... more Many urban Malaysians are attracted to the moderately-priced food that is usually served in a casual atmosphere. Its popularity has given rise to its potential business in the foodservice industry. The sudden increase in the number of Casual Western Dining Restaurants (CWDR), however, creates a stiff competition which has resulted not only in a bad turnover of customers but also in businesses closing abruptly. Another reason for such closures is also the dissatisfied customers who experience poor quality service at these dining restaurants. Thus, the current study aims to examine the relationship between Service Quality (SERVQUAL) and customer satisfaction at CWDR. A total of 380 questionnaires distributed and yielded a response rate of 53 percent. The SERVQUAL model contributed 76 percent of the variance in the customers’ satisfaction level among those who dined in the restaurants. The overall results show that in a highly competitive business environment, customers' evaluation of Service Quality and customer satisfaction is critical to the service restaurants' survival. The management must, therefore, focus on these most crucial factors that have enhanced service standards of CWDR.

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