Vol. 6 No. SI3 (2025): QJSSH

Articles

• ANALYZING HOW WELLNESS TOURISM EXPERIENCES AND TOURIST ENGAGEMENT IN SHAH ALAM, SELANGOR

  M N H HAKIM ROMDZAN, A I M ZAINI, MOHD HAFIDZIE MANSOR

  1-9

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• CONSUMERS’ INTENTION OF USING AGROWASTE FOOD PACKAGING VIA EXTENDED THEORY OF PLANNED BEHAVIOR (TPB): A CONCEPTUAL PAPER

  F SYARIFAH, NORHIDAYAH ABDULLAH, AZIZ CALISKAN

  10-22

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• INVESTIGATING DARK TOURISM DRIVERS AND VISITOR LOYALTY AT MATANG MUSEUM, PERAK

  MAZLINA MAHDZAR, K L A HADI, N S M JUSOH

  23-31

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• ENHANCING CUSTOMER LOYALTY THROUGH QR CODE MENU SYSTEM: THE SATISFACTION IN URBAN MALAYSIAN RESTAURANTS

  A F MISWAN, MOHD NOOR ISMAWI ISMAIL, MUHAMMAD IZZAT ZULKIFLY

  32-46

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• RESIDENT SATISFACTION IN RURAL TOURISM: PRIORITISING SOCIAL AND ECONOMIC BENEFITS IN GOPENG, MALAYSIA

  N H F A A AIMAN, MUHAMMAD SAUFI ANAS, MAZLINA MAHDZAR, ARNI ABDUL GANI

  47-54

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• EXPLORING DECLINE IN CULINARY STUDENT’S INTEREST IN ENTERING THE CULINARY INDUSTRY

  M N N NORMAN NAIM, M D M A DZILLALUDDIN, AMAL SYAFIQAH CHE MOHD RUZIMA

  55-62

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• PERCEIVED SECURITY RISK AND E-PAYMENT ADOPTION IN HIGHER EDUCATION: EVIDENCE FROM UITM STUDENTS

  S N SHAIFUL BAHARIN, S H MASRUDI, ZULHAN OTHMAN, NOR ADILA KEDIN, MOHD FAEEZ SAIFUL BAKHTIAR

  63-72

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• A BIBLIOMETRIC REVIEW OF STATISTICAL MODELING TECHNIQUES IN HOSPITALITY RESEARCH: MALAYSIAN AUTHOR’S PERSPECTIVE (2005-2025)

  NOR ADILA KEDIN, MOHD FAEEZ SAIFUL BAKHTIAR, ADI HAKIM TALIB

  73-86

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• PRESERVING TRADITION THROUGH YOUTH: THE SUSTAINABILITY OF LAKSA JOHOR AS MALAY CULINARY HERITAGE

  N H ABDUL HAMID, AHMAD ESA ABDUL RAHMAN, ISMAYAZA NOH, CECEP UCU RAKHMAN

  87-96

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• SEAMLESS CONSUMER EXPERIENCE AS MEDIATOR EFFECTION VENDING MACHINE BUYING BEHAVIOR

  N RAJALAH, NINA FARISHA ISA, WOO PAK YUAN, AHMAD ESA ABDUL RAHMAN, ANDERSON NGELAMBONG, SURIATI OSMAN

  97-114

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