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Purpose This study aims to explain how hotel guests form attitudes toward facial recognition technology in Singapore by integrating technology acceptance model (TAM), privacy calculus theory and personal innovativeness. Design/methodology/approach A self-administered online questionnaire was developed with measurements adopted from past research. Guests who stayed in four- or five-star hotels in Singapore were recruited via systematic random sampling. Structural equation modeling was conducted to examine the proposed integrated models. Findings Results showed that hotel guests performed calculative cognitive processes, weighing the benefits and risks of using facial recognition check-in system. Contradictory to the past research which suggested that trust activates both perceived risk and benefits, this study demonstrated that trust independently directed consumer attention on the benefits gained while risk perception was triggered by privacy concern. Furthermore, the current study revealed that the ease of use of facial recognition check-in system could possibly backfire. Practical implications The research indicates that the effort to adopt new technology in the hotel industry is promising in view of the growing millennials and Generation Z population who are digital natives. Furthermore, the current study highlights ways to elevate institutional trust and divert consumers’ attention from risk perception to enhance their positive attitude and behavior toward accepting facial recognition check-in system. Originality/value This study integrated TAM with privacy calculus theory and personal innovativeness in examining the acceptance of facial recognition check-in system in the hotel industry in Singapore. This study is also the first, to the best of the authors’ knowledge, to investigate the relationships among privacy concern, perceived risk, institutional trust and perceived benefits, as well as their effects on consumers’ attitudes and behavior toward the biometric system.

Identifying the conditions that will lead gastronomes to challenge their assumptions and knowledge are paramount for interest research in tourism settings and for marketers who aim to develop appropriate marketing strategies. An interpretivist paradigm adopted here consisted of the Zaltman Metaphor Elicitation Technique, which allowed the investigation on behavior development and interest among gastronomes and depict their typology. Findings revealed three stages of the development process which are labelled as (a) novice, (b) learner, and (b) expert to symbolize the different stages of development in food exploring of gastronomes over time. The typology with characteristics of gastronomes in different stages offers researchers and marketers an appealing way to think about the change in leisure participation. Results revealed that the value of participating in this activity is not merely not only to gain novel sensory experiences but also to actively seek for positive feelings and ideas that gastronomes associate with food exploring. The results reported here offer new insights for food tourism strategies in management and marketing.

The predominant microbial flora of a specific Malaysian food ingredient, chili bo (containing 9% ground dried chilies, 0.6% acetic acid, and 5 to 10% cornstarch, wt/vol) stored for up to 25 days at 28°C without added benzoic acid (product A) and with 7,000 ppm of added benzoic acid (product B) was examined. Aerobic plate counts for both products were initially 6.2 to 6.5 log CFU/g increasing to 8.5 log CFU/g for product A after 4 days. Aerobic plate counts for product B did not increase during storage. Lactic acid bacteria (LAB) counts increased in product A from 4.8 log CFU/g to 8.3 log CFU/g and in product B from 2.1 log CFU/g to 7 .6 log CFU/g after 17 days. Growth of yeast occurred in product A. Both products exhibited spoilage after 1 to 2 days of storage at 28°C indicated as accumulation of gas bubbles. In addition surface growth of molds (product A) or whitish discoloration (product B) was observed later in storage. For product A the predominant isolates were LAB, Bacillus pumilus , Bacillus subtilis , Staphylococcus spp., and yeasts. B. pumilus and B. subtilis predominated initially whereas the other types of microorganisms predominated after 25 days of storage. B. pumilus and B. subtilis were also predominant in product B, but after 25 days of storage a homofermentative LAB was found in higher numbers (7.6 log CFU/g). Isolates of heterofermentative LAB but not homofermentative LAB or B. pumilus or B. subtilis were able to produce gas during growth in chili bo sterilized by autoclaving at l2l°C for 15 min. Growth of heterofermentative LAB, B. pumilus , and B. subtilis was inhibited by acidifying agents, a nisin-containing supernatant, or incubation at low temperatures.

Many studies on coping have been conducted in diverse industries but within the hospitality industry, studies on how employees cope with customer complaints have only just begun, despite the task being one of the most significant stressors amongst service employees. The aim of this paper was to explore the cognitive appraisals, emotional elicitations, emotional coping behavior and complaint handling behavior of service employees. In-depth interviews were conducted with a total of 26 frontline restaurant employees. The results show that service employees engaged in different cognitive appraisals and emotional reactions in response to different customer complaints. Subsequently, they engaged in different emotional coping behaviors including both positive and negative of avoidance and approach. Theoretically, a model was developed to depict a holistic picture of Cognitive-Emotive-Behavioral in a complaint-handling context. The findings might assist industry practitioners to devise better complaint handling and coping strategies to enhance both customer and employee satisfaction.

Subcritical carbon dioxide Soxhlet extraction (SCDS) is an innovative green technology that has been proven capable of extracting 10 times more bioactive compounds than hexane in rice bran oil extraction. As this technology has commercialization potential, understanding the extraction behavior and modeling the extraction curves are essential. In this study, the extraction kinetics of rice bran oil and its bioactive compounds, namely, α-, β-, γ-, and δ-tocopherol; α-, γ-, and δ-tocotrienol; and γ-oryzanol, are discussed and modeled using the diffusion model (DM), logistic model (LM), and simple single plate model (SSPM). Overall, the extraction rate of the oil yield and bioactive compounds was halved after 7 h of extraction. After 15 h of extraction, up to 94.24% of the extractable total tocopherol and 91.79% of the extractable total tocotrienol were extracted. The SSPM is recommended for modeling oil yield and oryzanol, while LM is suitable to model tocopherols and tocotrienols.

The foodservice industry in Malaysia is booming. While its contribution to the national economy is promising on one hand, the rivalry between the players amplifies on the other hand. This double-edged sword is promising yet challenging for industry p ractitioners. It certainly demands a fair standard of both the tangible products and intangible service to warrant a competitive edge. Previous studies have extensively looked into the facet of service in the restaurant setting, leaving the product aspect largely unaddressed. Particularly, identifying and categorizing the product failures in restaurants are lacking. Therefore, t his study was conducted to bridge the gap. Online complaint data from January 2010 to August 2011 were sourced from two local chained-restaurant companies. A total of 450 usable complaint cases were gathered. Content analysis yielded three major c ategories, namely sensory quality, safety quality, and others. Among these, sensory quality was the main cause of dissatisfaction. The categorization entails noteworthy implications to researchers and industry practitioners. © 2014 The Authors. Published by Elsevier Ltd. Selection and peer-review under responsibility of the Organizing Committee of Asia Euro Conference 2014.

This paper aims to examine how gender interacts with various recovery actions on perceived employee effort, complaint handling satisfaction, and behavioral intention in the case of deviant customer behavior in an East-Asian context. Study 1, a qualitative study, reveals that consumers expect companies to take appropriate remedial actions when a service consumption experience is affected by deviant customer behaviors (e.g., smoking in non designated area). Study 2 employed a 2 (gender) × 6(recovery actions) between subject design in a restaurant setting. Results show that confronting the deviant customer received the highest customer ratings in terms of perceived employee effort, complaint handling satisfaction, and behavioral intention. However, gender moderated the relative effectiveness of recovery actions. Relocating the focal customer was equally good as compensation for women while men were less appreciative of relocation than compensation. In sum, service providers are advised to initiate some form of recovery action in response to deviant customer behaviors.

This study compares the profile of service failure in single-failure and double-deviation situations differentiates the complaint motives in both. It content-analyzed online customer complaints in two popular Malaysian foodservice chains. The first part discusses the four main service failure categories: (a) product related, (b) people related, (c) process related, and (d) physical-evidence related. The second section compares the six different types of complaint motives in single-failure and double-deviation situations. The results revealed that one case of double deviation occurred in every six cases of service failure. In addition, service failure profile and the complaint motive profile in single failures and double deviations were found to be similar. Given the findings, several important recommendations for academicians and industry practitioners were made.

Purpose – The purpose of this paper is to investigate how three organizational factors – affiliation, sufficient capital and company age – related to 323 Malaysian foodservice companies' diffusion of six information technology (IT) applications. The IT applications, basic or advanced, respectively, represent two innovation diffusion levels, adoption and implementation.Design/methodology/approach – This study drew on a survey of chief executive officers, owners, information system/technology managers, operations managers, and account/financial managers in 323 Kuala Lumpur and Selangor foodservice companies. The study conducted logistic regression to examine factors related to the adoption and implementation of IT applications.Findings – IT adoption and implementation related significantly to sufficient capital. Company age and affiliation showed an insignificant relation with adopting and implementing IT applications.Originality/value – To the authors' knowledge, this is the first hospitality study to exam...

Multipurpose margarine (MPM) or water-in-oil (w/o) emulsion systems were prepared using palm oil (PO)/palm stearin (PS) blends as continuous phases and stabilized by monoacylglycerol (90% monoester) as emulsifier. Experimental analyses of three out of six models of MPM showed that MPM1, MPM2 and MPM3 had low workability force and weaker network structure. As results the solid fat content (SFC) at 28 °C, consistency, storage modulus ( G ′) and softness were 25%, 15.5 × 10 2 kPa, 2.62 × 10 2 kPa and 30 mm ease of cone penetration, respectively. Furthermore, examination microscopy of the images concerning MPM1, MPM2 and MPM3 revealed the presence of symmetrical crystals after 60 days of storage, whereas the MPM4, MPM5 and MPM6 models exhibited asymmetrical crystals during same incubation time. These results indicated that the diminution of PS versus PO contents induced the retardation of phase transition from less stable beta-prime (β′) crystals to the more stable beta (β) crystals during storage.

This study was conducted to investigate the effects of three variables namely cellulase (Celluclast, Novozymes, Denmark) concentration (0–1%, v/w (x1)), maltodextrin (MD) concentration (15–30%, w/w (x2)), and spray-dryer air inlet temperature (150–190 °C (x3)) on pumpkin powder characteristics using enzymatically macerated pumpkin with Pectinex® Ultra SP-L (2.5%, v/w). The powder characteristics considered as response variables in response surface methodology were process yield, moisture content, stickiness, water activity, and hygroscopicity. Results indicated that the response surface models were significantly (p ≤ 0.05) fitted for all response variables in the studied independent variables range. The concentration of Celluclast and MD should be considered as critical factors which may increase process yield of pumpkin powder. The effect of Celluclast concentration on pumpkin powder characteristics especially for process yield and stickiness was noticeable. The main effect of MD and quadratic term of Celluclast had the most significant effect on stickiness. Negative interaction value of MD with Celluclast indicated that stickiness decreased when mixture of MD and Celluclast was used and also Celluclast reduced the impact of air inlet temperature on stickiness. The overall optimum region resulted in a desirable powder characteristics was predicted to be obtained by combined level of air inlet temperature 180 °C, Celluclast 0.7% (v/w), and MD 23% (w/w). The theoretical and experimental validation ensuring the adequacy of the response surface models described the changes in physical properties of powder as a function of Celluclast, MD, and air inlet temperature.

Food safety is important to today's food industry operators as consumers have become increasingly concerned about risks related to food. Unlike foodservice operators or health inspectors, consumers can only rely on the visible cues, particularly those associated with food hygiene to judge the level of food safety in eating establishments. While previous research highlighted the influence of foodservice hygiene perception on consumer dining out decision, study examining the constructs of food safety cues that consumers employed is scant. This research aims to bridge the gap by exploring the topic from the consumer perspective. Results indicate that foodservice hygiene is one of the top three considerations when consumers select a dining place. Results of confirmatory factor analysis reveal a four-factor model encompasses staff and handling, food and location, premise and practices, and scent aspects. Further substantiation in different settings is needed for generalization purpose.

Processing of vegetative material containing pentoses has been shown to result in the formation of furfural. Furfural exhibits a spectrophotometric absorption peak at 518 nm when complexed with aniline acetate. Headspace solid-phase microextraction (HS-SPME) method has been successfully used to confirm the presence of furfural in crude palm oil (CPO). Solid phase microextraction (SPME) fiber composed of divinylbenzene/Carboxen/polydimethylsiloxane (DVB/PDMS/CAR) was used to absorb the volatiles in the headspace of the oil. The isolated compounds from the fiber was desorbed and separated on a capillary polar column of a gas chromatograph. Response surface methodology (RSM) was used to optimize the SPME fiber condition for maximum absorption of furfural from CPO. The optimized temperature and time for furfural extraction onto the SPME fiber are 70 °C for 40 min. Oils obtained from the mill were found to contain between 2 and 13% furfural.

The effect of main beverage emulsion components namely Arabic gum (7–13% w/w), xanthan gum (0.1–0.3% w/w) and orange oil (6–10% w/w) on physicochemical properties of orange beverage emulsion was determined by using a three-factor central composite design (CCD). The reduced models with high R2 (⩾0.80) values and non significant (p > .05) lack of fit were significantly (p < .05) fitted to the experimental data, thus ensuring a satisfactory fitness of the regression models relating the response to independent variables. The quadratic effect of xanthan gum had a significant (p < .05) term in all reduced models. The independent variables had the most significant (p < .05) effect on turbidity loss rate and viscosity ratio. The overall optimum region resulted in the desirable orange beverage emulsion was predicted at a combined level of 13% (w/w) Arabic gum, 0.3% (w/w) xanthan gum and 10% (w/w) orange oil.

Brand alliance involves the combination of two well-known brands. It has evolved as an alternative to brand extensions or stand-alone branding strategies. In the hotel restaurant context, the benefits of brand alliance to both partners include financial, managerial, and marketing aspects. The purpose of this paper is to develop a conceptual model of brand alliance applicable to the hospitality industry. The conceptual framework is composed of (a) two broad categories (partner characteristics and consumer characteristics) as antecedents of brand alliance, (b) perceived fit between partners, (c) psychological and behavioral consequences, and (d) a moderator (consumer's motivation). Partner characteristics consist of the perceived quality of partnering brands (brand strength), the status each partner has within its competitive set (direction), and the partners' portfolio of brands (brand breadth). Consumer characteristics include prior attitude and familiarity. These antecedents may interact with ea...

An optimized cultivation condition is needed to maximize the functional green fluorescent protein (GFP) production. Six process variables (agitation rate, temperature, initial medium pH, concentration of inducer, time of induction, and inoculum density) were screened using the fractional factorial design. Three variables (agitation rate, temperature, and time of induction) exerted significant effects on functional GFP production in E. coli shake flask cultivation and were optimized subsequently using the Box-Behnken design. An agitation rate of 206 rpm at 31°C and induction of the protein expression when the cell density (OD(600nm)) reaches 1.04 could enhance the yield of functional GFP production from 0.025 g/L to 0.241 g/L, which is about ninefold higher than the unoptimized conditions. Unoptimized cultivation conditions resulted in protein aggregation and hence reduced the quantity of functional GFP. The model and regression equation based on the shake flask cultivation could be applied to a 2-L bioreactor for maximum functional GFP production.

The ability of palm oil (PO) to crystallize as beta prime polymorph has made it an attractive option for the production of margarine fat (MF). Palm stearin (PS) expresses similar crystallization behavior and is considered one of the best substitutes of hydrogenated oils due to its capability to impart the required level of plasticity and body to the finished product. Normally, PS is blended with PO to reduce the melting point at body temperature (37 °C). Lipid phase, formulated by PO and PS in different ratios were subjected to an emulsification process and the following analyses were done: triacylglycerols, solid fat content (SFC), and thermal behavior. In addition, the microstructure properties, including size and number of crystals, were determined for experimental MFs (EMFs) and commercial MFs (CMFs). Results showed that blending and emulsification at PS levels over 40 wt% significantly changed the physicochemical and microstructure properties of EMF as compared to CMF, resulting in a desirable dipalmitoyl-oleoyl-glycerol content of less than 36.1%. SFC at 37 °C, crystal size, crystal number, crystallization, and melting enthalpies (ΔH) were 15%, 5.37 μm, 1425 crystal/μm(2), 17.25 J/g, and 57.69J/g, respectively. All data reported indicate that the formation of granular crystals in MFs was dominated by high-melting triacylglycerol namely dipalmitoyl-oleoyl-glycerol, while the small dose of monoacylglycerol that is used as emulsifier slowed crystallization rate. Practical Application: Most of the past studies were focused on thermal behavior of edible oils and some blends of oils and fats. The crystallization of oils and fats are well documented but there is scarce information concerning some mechanism related to crystallization and emulsification. Therefore, this study will help to gather information on the behavior of emulsifier on crystallization regime; also the dominating TAG responsible for primary granular crystal formations, as well as to determine the best level of stearin to impart the required microstructure properties and body to the finished products.

The main goal of the present work was to assess the mechanism of crystallisation, more precisely the dominant component responsible for primary crystal formations and fat agglomerations. Therefore, DSC results exhibited significant effect on temperature transition; peak sharpness and enthalpy at palm stearin (PS) levels more than 40 wt.%. HPLC data demonstrated slight reduction in the content of POO/OPO at PS levels less than 40 wt.%, while the excessive addition of PS more than 40 wt.% increased significantly PPO/POP content. The pNMR results showed significant drop in SFC for blends containing PS less than 40 wt.%, resulting in low SFC less than 15% at body temperature (37 °C). Moreover, the values of viscosity (η) and shear stress (τ) at PS levels over 40 wt.% expressed excellent internal friction of the admixtures. All the data reported indicate that PPO/POP was the major component of primary nucleus developed. In part, the levels of PS should be less than 40 wt.%, if these blends are designed to be used for margarine production.

A modified steam distillation method was developed to extract furfural from crude palm oil (CPO). The collected distillates were analysed using high performance liquid chromatography (HPLC) coupled with an ultraviolet diode detector at 284 nm. The HPLC method allowed identification and quantification of furfural in CPO. The unique thermal extraction of CPO whereby the fresh fruit bunches (FFB) are first subjected to steam treatment, distinguishes itself from other solvent-extracted or cold-pressed vegetable oils. The presence of furfural was also determined in the fresh palm oil from FFB (without undergoing the normal extraction process), palm olein, palm stearin, olive oil, coconut oil, sunflower oil, soya oil and corn oil. The chromatograms of the extracts were compared to that of standard furfural. Furfural was only detected in CPO. The CPO consignments obtained from four mills were shown to contain 7.54 to 20.60 mg/kg furfural.

The online version of the original article can be found under doi:10.1007/s11746-015-2596-5.S. L. Chia · R. Sulaiman · G. H. Chong (*) Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysiae-mail: gunhean@upm.edu.myH. C. Boo Department of Food Service and Management, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, MalaysiaK. Muhammad Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, MalaysiaF. Umanan Supercritical Fluid Center, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia