Volume 2, Special Issue (2)

The term "food safety" refers to a wide range of concerns, that are related to the handling, storage, and consumption of food. The fundamental goal of food safety programmes is to reduce the incidence of human illness caused by consuming unsafe foods. Customers routinely purchase goods from supermarkets without knowing the safety and quality of the food, and consumers frequently mishandle food at home, both of which are reasons why food safety is of the highest significance. Reviewing the relevant literature, study wanted to learn how previous approaches has taken by researchers and emphasise the most pressing issues surrounding this topic. By assessing consumers' levels of food safety knowledge, attitude, and practise at home, this literature review will help in estimating the likelihood of foodborne disease from improper use of food safety management techniques. The study assessed how people are concerned about food safety. The findings from the analysis helped to identify potential threats, opening the door to more widespread adoption of precautionary, well-coordinated, comprehensive approaches to ensuring food safety.

The research focused on boosting consumer preferences in Klang Valley coffee intake. They were swayed by customer purchasing intent. As a result, there is a disconnect between competitive marketing challenges and personal aspects such as demography, age and life-cycle stage, income level, lifestyle, and personality, and identifying exactly to distinct types of customers comply with their requirements when purchasing intention. The primary goal of this study is to get an in-depth understanding of the elements that impact consumer purchase intentions of coffee and to investigate the link between personal aspects and purchasing intentions of coffee culture cultivation. The primary source of data for this study was a survey of the literature; secondary data was acquired from prior results on the subject issue. For this study, they presented a comprehensive explanation of the research topic. Literature reviews were conducted to find out the theme of behavioural changes amongst consumers that influence the preference the rise of coffee culture of the research topic.

Culinary is everything related to food and cooking. Nowadays, culinary tourism has become a tourism for the wider community when they visit an area or tourist attraction. This study discusses the naming process of the Yogyakarta Palace traditional culinary names served at Gadri Resto by applying ethnolinguistic study. This study describes the origin of the naming process of these traditional dishes. The method used in this study was descriptive qualitative method by applying ethnographic and folklore research method (Dundes, 2007). The results of this study found that the food name is created based on the type of the ingredients used to produce it and the shape of the food itself which looks like the animals such as manuk (Javanese word means birds) and elephants.

Tourism activities and supplies are not limited to those associated with accommodations, leisure, recreation, sports, culture, transportation, or business. International tourism organizations are continuously attempting to identify new tourism goods and activities that provide a huge market potential and may be marketed as exciting and motivational reasons to attract travelers to a specific place. Recently the need for new product development in Tourism Industry led to the introduction of Halal gastronomy tourism. the This study presented the investigation regarding factor that influence the Muslim tourist intention to choose halal gastronomy tourism. Subjective norm, religious, halal place awareness, Islamic self-identity and food quality are the main variable that have been tested to determine the correlation with intention to choose halal gastronomy tourism. There are a total of 560 participants in this study. Finding show subjective norm, halal place awareness, Islamic self-identity and food quality are the factor influence the Muslim tourist to choose halal gastronomy tourism. Religious are not significant in influencing the Muslim tourist intention to choose halal gastronomy tourism. This paper's arguments can be used by Halal product in tourism industry to create items with characteristics that appeal to Muslim and non-Muslim tourists on halal gastronomy vacations.

The purpose of this research was to investigate factors that influence private university students’ awareness toward traditional halal heritage food in Malaysia. Quantitative study as applied in this current study involves 376 private university students. Students’ knowledge, food culture and students’ satisfaction are the variable use in this study to investigate the awareness of the private university students toward traditional halal heritage foods. Finding reported food culture and students’ satisfaction toward traditional halal heritage foods encourage their awareness but unfortunately poor knowledge among the private university students reduces their awareness toward traditional halal heritage foods. It can be concluded that the awareness toward the traditional halal heritage foods in Malaysia was important because it was inherited from ancestors, it allows us to learn about the past, it reflects us, not to forget the old times, it is our culture, it is our history, for the perpetuity of our state, to learn about past lessons, and that it should be preserved by state protection, followed by allowing it to live on, raising awareness, claiming it as a heritage, remembering, and warning.