UiTM PROFESSORIAL LECTURE: FOOD QUALITY ASPECTS IN THE FOODSERVICE INDUSTRY
Food Quality Aspects in the Foodservice Industry offers a fresh and timely perspective on food quality, redefining it as more than nutrition and food safety alone. Drawing on hospitality management, nutrition, public health, and behavioural sciences, it presents food quality as a lived experience that shapes the quality of life, mental well-being, and sustainable foodservice practices in today's evolving hospitality landscape. Based on global and Malaysian foodservice settings, this work looks at food quality from different angles, like taste, nutrition, safety, experience, and culture, showing how it can improve customer satisfaction, influence behaviour, build brand trust, and help hospitality businesses stay competitive over time. A standout contribution to the book lies in its insightful examination of the links between food intake, eating behaviour, mental health, and quality of life, with particular attention given to youth populations. Challenging the assumption that nutrition knowledge alone leads to healthier choices, it highlights the powerful roles of emotions, social influences, and food environments in shaping eating behaviours. Bridging theory and practice, this publication introduces the Kafeteria Sihat model and the Kate Damai case study, offering practical guidance on translating food quality principles into sustainable, responsible, and impactful foodservice operations.
Instructor Biography
Professor Dr. Chemah Tamby Chik is a Professor in the Department of Foodservice Management, Faculty of Hotel and Tourism Management, Universiti Teknologi MARA (UiTM). She holds a PhD in Food Science from Universiti Kebangsaan Malaysia (UKM), a Master's in Education from Universiti Teknologi Malaysia (UTM), and a Bachelor of Science in Food: Technology and Management from Michigan State University, United States of America (USA). With over two decades of academic experience, her expertise encompasses foodservice management, food quality and assurance, sensory evaluation, and innovative product development. Her research interests include consumer food behaviour, food quality and healthy eating environments, workforce competency, and applied food innovation. Professor Dr. Chemah has published more than 80 scholarly works, including articles in Scopus and WoS-indexed journals, books, book chapters, and conference proceedings. She has successfully led and participated in research and industry grants exceeding RM500,000 involving national competitive funding, industry-sponsored projects, and knowledge transfer programmes, particularly in food quality assurance, SME development, and community-based initiatives. In addition, she has supervised numerous postgraduate students at master's and doctoral levels and actively contributes to academia as a reviewer and track chair for national and international journals and conferences.
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