Food Management | FACULTY OF FOOD SCIENCE AND TECHNOLOGY
» RESEARCH » RESEARCH PROGRAM » FOOD MANAGEMENT

Food Management

SYNOPSIS

The food industry is complex, consisting of diverse businesses that supply food to be consumed by the world population. Food wholesaling for example consists of that part of food marketing in which goods are assembled, stored, and transported to retailers, foodservice operators, other wholesalers, government, and other types of businesses. The retail food industry has changed significantly over the past decades, as many megastores and other non-traditional food stores have increased their share of food sales. Changes in consumer food choices are also reflected in food retailing, including the introduction of products innovation to meet new consumer demands.

Hence, the food management research group is dedicated to a broad spectrum of roles within the food industry. Its covers food marketing system that links farms to consumers via food manufacturing, wholesaling, and retailing activities which includes food stores and to certain extent covering foodservice and hospitality facilities. This group conducts research into consumer and organisational behaviours, food marketing, policy issues in the food chain, innovation and the development of new products as well as maintaining food safety and nutritional quality throughout the food supply chain in the food industries that eventually lead to enhanced performance in both for small and large firms including SMEs competing in all sectors of the hospitality and food industry.

The group members' expertise is diverse covering marketing, service management, operational research employing both quantitative and qualitative research approaches. In lieu of UPM role as a Research University, the food management research group in the near future will have collaborative efforts with food industry and this effort will lead to more pragmatic research activities and useful applications. The research group aims to be a leading proponent of research and technological advancement for the food industry in Malaysia.

In terms of research methods, the group is multidisciplinary, adopting a wide range of approaches. These include data envelopment analysis, structural equation modeling, conjoint modeling, small and large-scale qualitative and quantitative surveys, factor analysis, repertory grid, protocol analysis, content analysis and grounded theory and case study based research. The group is not only builds on the existing expertise but also carried out interdisciplinary research with other disciplines such food science technology group.

Research Programme

Research Group

Program Leader

Group Members

Associated Members

Food Management

 

Food Management

 

Assoc. Prof Dr. Mohhidin Othman

  1. Assoc. ProfDr. Boo Huey Chern  
  2. Assoc. Prof Dr. Mohhidin Othman  
  3. Dr. Hazrina Ghazali  
  4. Dr. Ainul Zakiah Abu Bakar
  1. Dr. Muhammad Shahrim Ab. Karim

 

RECENT PROJECTS :

No.

Title of Project

Source of Grants

1.

Employee intention to leave: A comparison of determinant of intent to leave versus intent to stay in hospitality industry

UPM

2.

Consumer’s Preference between Fast Food Restaurant and Casual Dining Restaurant in Klang Valley

UPM

3.

Attracting Mature Customers : The Challenges Faced by The Restaurant Industry in Malaysia

UPM



POSTGRADUATES

No.

Name

Ms/PhD

Title Of Project

1

Ungku Fatimah Binti Ungku Zainal Abidin

MSc

The Mediating Role Of Perceived Risk In The Relationship Between Restaurant Food Hygiene Quality And Consumer Purchase Intention

2

Nurhazwani Binti Abdullah

MSc

Effects Of Menu Change On Nutritional Status, Energy Balance And Food Acceptance Of Recruits At The Basic Training Centre In Port Dickson, Malaysia

3

Chan Wei Leong

MSc

Comparing Restaurant Service Failure And Recovery Between Online And Offline Complaint Channels

4

Wan Rusni Binti Wan Ismail

MSc

Influence Of Adolescents In Family Food Decision Making In Klang Valley, Malaysia

5

Nadzirah Binti Salehuddin

MSc

Determinants Of Expectation And Perception Among University Foodservice Customers In Klang Valley, Malaysia

6

Chua Bee Lia

MSc

Impact Of Servicescape Failures And Associated Recovery Strategies On Customer Behavior In The Food Service Industry

7

Foo Lee Yen

MSc

Measuring Efficiency Of A Malaysian Hotel Chain Using Data Envelopment Analysis

8

Bahar Goodarzirad

MSc

Effects Of Servicescapes On Diner Satisfaction And Behavioral Intentions In Family Chain Restaurants


Updated:: 30/04/2014 [ira_yusoff]

MEDIA SHARING

FACULTY OF FOOD SCIENCE AND TECHNOLOGY
Universiti Putra Malaysia
43400 UPM Serdang
Selangor Darul Ehsan
0389468367
0389423552
C1498256544