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Mazni Saad,Mohd Hanafi Azman Ong,Noor Suzana Osman,Norhidayah Abdullah
Pág. 65 - 71
Safe and hygienic food add value to food intake and prevent undesirable health conditions. Food handlers who are at the forefront of the food service process must monitor and measure the standards of their food hygiene and its preparation and cooking pra...
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Ibrahim Eskandar Ibrahim Fadhel,Syed Zulkarnain Bin Syed Idrus,Mohd Syukri Yeoh Abdullah,Amani Ali Elmetwaly Ali Ibrahim,Mazni Omar,Shatina Saad
Pág. 2102 - 2123
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Mazni Saad,Nadhirah Abdul Rahman,Muhammad Fikri Umadi
Pág. 105 - 111
Malaysia is popular among gastronomy tourists where many of international travellers visit the country?besides other reasons?to try a diverse range of food offered by the multi-ethnic food vendors. About 17% of 26.76 million tourist arrivals in 2016 spen...
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Mazni Saad,Rosita Husain,Wan Nurul Fatimah Wan Mohamad Nawi,Nafiza Mahyuddin
Pág. 127 - 134
This study investigates the expected learning experience that determines their desire to further their studies at the same university. A cross sectional analysis was done on 190 undergraduate students in a public higher learning institution. Their ...
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Mazni Saad,Mohamad Faiz Foong Abdullah,Mohammad Halim Jeinie,Rosita Husain
Pág. 268 - 278
Good leadership may implicate and reflect positive actions and effective hygiene practices. This study aims to encourage and disseminate the importance of the use of technological tools in detecting risks in Food-hygiene Practices in six government-contr...
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Mohammad Halim Jeinie,Mohd Shazali Md. Sharif,Mazni Saad,Norazmir Md Nor
Pág. 150 - 155
This study examines the effectiveness of food safety and hygiene practice (FSHP) among restaurants in a selected Malaysian hotel and impact of FSHP toward culinary intern. It is essential to examine effectiveness FSHP among the hotel restaurants and its ...
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