may - august 2015
TRANSCRIPT
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Faculty of Hotel and Tourism Management
May - August 2015
Indonesia secara amnya amat popular dengan beberapa makanan autentiknya yang tersendiri seperti Bakso, Soto Madura, Nasi Padang dan lain-lain lagi. Bagi sesiapa sahaja yang berpeluang mengunjungi Indonesia, pastinya anda akan perasan keadaan dan situasi di negara tersebut di mana terdapat pelbagai gerai-gerai makanan dan minuman yang banyak di tepi-tepi jalan. Keadaan yang terdedah dengan asap kenderaan dan persekitaran yang kurang bersih pastinya boleh mengundang masalah keracunan makanan kepada si pemakan terutamanya para pelancong.
Bagi mendapatkan rasa autentik sesuatu makanan, adakalanya kita perlu pergi ke tempat asal makanan tersebut. Walaubagaimanapun terdapat beberapa faktor yang mungkin membataskan pencarian itu seperti masa, jarak dan kewangan. Disebabkan ini, Kota Batam yang hanya mengambil masa 1 jam 30 minit perjalanan dari Terminal Feri Stulang, Johor Bahru dengan menaiki feri, boleh dijadikan salah satu lokasi bagi merasai makanan tempatan dari negara Indonesia.
Menariknya apabila anda berkunjung ke Kota Batam, anda tidak perlu risau untuk mendapatkan makanan jalanan Indonesia di dalam suasana yang sangat kondusif. Ini kerana, anda boleh mendapatkannya di salah satu pusat beli belah terkemuka di sini iaitu Nagoya Hill Mall. Nagoya Hill Mall merupakan pusat beli belah terbesar dan berdiri megah di Jalan Teuku Umar yang terletak di tengah-tengah Kota Batam. Di sini terdapat satu bahagian yang mengumpulkan semua makanan tempatan Indonesia yang dikenali
sebagai “Food Street”. Dengan persekitarannya yang lebih moden, bersih serta selesa, ia secara tidak langsung memberi nafas baru kepada makanan jalanan itu sendiri. Sekaligus, ianya turut menarik minat ramai pelancong mengenali dan merasai makanan tersebut di bawah satu bumbung.
Sememangnya terdapat banyak pilihan makanan dan minuman yang perlu di cuba apabila anda berada di sini. Makanan-makanan yang kami cuba di sini, adalah hasil pembacaan melalui blog oleh mereka yang pernah mengunjugi Kota Batam. Sedikit pembacaan dan kajian sebelum mengunjungi sesuatu tempat adalah penting bagi mengelakkan ketidaktentuan di hari kunjungan ke tempat tersebut dan juga penyesalan setelah pulang ke Malaysia.
HotNewz Bulletin Editorial
PATRONSYbhg. Assoc. Prof. Dr. Abdol
Samad NawiAssoc. Prof. Dr Azemi Che
Hamid
ADVISORHarnizam Zahari
CHIEF EDITORWan Nazriah Wan Nawawi
EDITORSAzlina Samsudin
Haslina Che NgahMalissasahila Abdul Manap
REVIEWERRahman Abdullah
LAYOUT & GRAPHICAzahar Adzmy
Assalamualaikum to all HotNewz Readers,
Alhamdulillah, praise to Allah for this issue of August 2015. For
this issue, we present the readers with the great article from current events and programs performed by FPHP. In addition, enjoy in reading the informative and
cheerful experience articles wrote by our supportive authors. We as
the editorial team take this opportunity to thank all the
contributors for their support.
Any materials for publication are welcome and send to us
through:
Suasana di sekitar “Food Street” Nagoya Hills, Kota Batam yang menjual pelbagai makanan tempatan
untuk di jual kepada pengunjung pusat beli belah ini.
JALAN JALAN CARI MAKAN: Modenisasi
Makanan Jalanan BatamOleh: Norzaidah Ngali, Norazlina Rahmat, Fatimah Abd Ghani
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Antara makanan jalanan yang wajib anda nikmati apabila berada di Kota Batam:
Nasi Uduk
Nasi Uduk adalah nasi putih yang di hidang bersama dengan bihun goreng, telur, tauhu, ayam goreng dan semestinya sambal belacan atau lebih dikenali dengan nama sambal terasi di Batam. Harga sepinggan ialah 24000rp bersamaan RM6.90.
Nasi Ayam Penyet
Nasi ayam penyet, yang pastinya sudah dikenali di Malaysia lantaran kebanjiran restoran ayam penyet pada masa kini. Rasanya yang enak dengan ayam goreng yang cukup rempah di makan bersama tempe dan tauhu serta ulam-ulaman (daun selasih). Tidak ketinggalan juga, ianya turut dihidang bersama sambal hijau yang sangat pedas tetapi sedap rasanya. Sepinggan nasi ayam penyet berharga 27000rp bersamaan RM7.70
Bakso
Bihun sup yang di makan bersama bebola daging yang sangat enak. Saiz bebola daging agak besar dan harga semangkuk Bakso adalah 24000rp bersamaan RM6.90.
Setelah selesai menikmati semua makanan tersebut, bolehlah berjalan-jalan di sekitar pusat beli belah ini untuk mencari makanan tempatan Batam yang lain, untuk dibawa pulang sebagai cenderahati. Antaranya adalah kek lapis Batam yang juga menjadi tarikan utama di Batam, dengan kepelbagaian perisa yang perlu di cuba bagi penggemar kek lapis. Namun yang menjadi kegemaran ramai adalah perisa asli dan juga perisa prune.
Pastinya kunjungan ke Batam untuk episod jalan-jalan cari makan kami, bukan sahaja memberi satu pengalaman yang menarik tentang makanan Indonesia tetapi juga mengenali serba sedikit budaya masyarakat setempat Kota Batam.
Nasi Bakar Ayam Bakar
Nasi Bakar ni sangat unik apabila nasi di balut daun pisang, di mana di dalamnya terdapat ikan bilis, lada hitam yang di tumbuk dan daun bay yang membangkitkan aroma pada nasi tersebut. Rasa nasi ini sangat sedap di tambah dengan rasa ayam bakar yang lembut dan berjus, diiringi sambal hijau dan ulam-ulaman. Harga sepinggan nasi bakar ayam bakar ialah 27000rp bersamaan RM7.70.
Papan iklan ini terletak di laluan ke Batam Center menunjukkan betapa kek lapis merupakan salah satu tarikan utama
pelancong ke Batam.
A STORY OF GEORGE
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BY: JAZIRA ANUAR
This story happened several years ago. I personally believed it is very significant to share with all. So here it goes. My family used to own and manage a restaurant. Among all the employees that worked in the restaurant, my mind excogitate of one employee by the name
George. I still remember George was always on time when he’s coming to the restaurant, did his job thoroughly and was always excited about his job. George, a 28 year old guy from Sarawak and had been working with my family since day one the restaurant opens. A mom’s friend introduced George and was begging mom to offer him a job. He was very economically deprived and so we took him in. He worked as a steward and was the very best employee we ever had. Now, this is the significant part. George is a mentally disabled person and I realized that sometimes he received unfair treatments from other employees. The same scenario occurred with guests that came to the restaurant. George was given a hard time from colleagues and guests due to his differences and not because he failed to do his job properly. I feel sad for George.
Since then it motivates me to help others, especially the disabled persons. I’m aware that I cannot cure George or any other disabled person’s problems, but my support and self-confidence will make it easier to cope with them. When I joined in the academic world
in year 2006, the spirit is even more and keeps on growing in helping others with regards to disabled persons. My teaching experiences have brought me to another level of awareness in helping this niche group. The term ‘disabled’ or also known as People with disabilities (PwD) can be categorized into several categories: mental disabled, visual impaired disabled or the blinds, hearing disabled or deaf and physical disabled (Abdul Kadir & Jamaluddin, 2011). Due to high passion with this group, a few colleagues and I from the faculty had created two (2) products that cater for this special group. We won the Gold Medal in Invention, Innovation & Design (IID) Perak Competition in the year 2012 for a Braille guest directory book while a Bronze Medal in Research, Invention, Innovation & Design (RIID) Melaka Competition in 2013 for a Braille Menu. We collaborated with the Malaysian Association of Blinds (MAB), a non-governmental profit organization in creating the products. MAB was located in Brickfields and they have the Thermoform machine to establish the product.
George inspired the development of the products, although he experienced a different category of disabled condition . This small product is really nothing but I believed if it is being given a chance, the product could go further. At the very least, I feel like I’m
contributing to the society with these products. It can make a difference in someone’s life and the investment is worth it. As for George, I am always impressed with his spirits and courage. He doesn’t limit himself with his disability. I observed that George needs extra attention at first, but he was the most dependable employee we had. He left after two (2) years working there due to family matters. Disabled persons are also human and they deserved to be treated equally. If everybody understands this better, then attitudes toward disabled people will be positive. Negative attitudes will only leave the disabled people to physical inaccessibility and psychological insensitivity.
REFERENCES: Abdul Kadir, S. & Jamaluddin, M. (2011). Applicability of Malaysian Standards and universal design in public buildings in Putrajaya. Procedia-Social and Behavioral Sciences 36 (2012).665-669
The internet brings adventures within reach, and as higher broadband capacity getting cheaper, faster and better,
plus high-quality multimedia and a range of easily accessible content, the world of tourism has now become more accessible to just about anyone by engaging to virtual tourism. Virtual tour consists of a “visit” to tourism websites through the Internet without having the needs to travel physically. This may include in the form of a slide show or video that brings the viewer to explore certain areas of interest in a much more convenient, hassle-free and at an extremely low price (just by paying the internet fees or using a free Wi-Fi) compared to travelling to the destination itself (having to purchase the airline ticket, ground arrangements, accommodation, f&b etc.). So, what are you waiting for? LET’S INDULGE IN VIRTUAL TOUR RIGHT NOW!
VirtualTourism By: Sulaiha Binti Mohd Isa & Zatul Iffah Mohd Fuza
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Health Open Day“Eat Healthy, Stay Healthy”
Oleh: Siti Anis Adilah Bt Tarmazi, FPHP, UiTM Pulau Pinang
Pada 27 Februari 2015 (Jumaat), bertempat di Dewan Bankuet Hotel UiTM, Pulau Pinang telah berlangsungnya program Health Open Day (Eat Healthy Stay Healthy). Program yang dianjurkan oleh
pelajar semester 4 Diploma Pengurusan Perkhidmatan Makanan, Fakulti Pengurusan Hotel dan Pelancongan (FPHP) bertujuan untuk menerapkan gaya hidup yang sihat di kalangan pelajar UiTM Pulau Pinang. Antara aktiviti yang dijalankan adalah ceramah diet teraputik, ceramah pengurusan halal, demonstrasi masakan, zumba dan jualan oleh para pelajar.
Program ini bermula seawal jam 8.30 pagi dengan aktiviti senaman ringan (zumba) yang diiringi oleh tenaga pengajar dari Lina’s Aerobics. Kebanyakan pihak yang terlibat merupakan pelajar dan staff hotel FPHP.
Para pensyarah juga tidak melepaskan peluang untuk mengikuti aktiviti tersebut. Pada jam 9.00 pagi, majlis diiteruskan lagi dengan menerima ketibaan VVIP dan VIP. Majlis dimulakan dengan ucapan perasmian oleh Dr.
Norfezah Md Nor dari FPHP dan program diteruskan lagi dengan ceramah Pengurusan Makanan Halal yang disampaikan oleh Ustaz Abdul Malek dan demonstrasi masakan oleh Chef Shakir Zulkafli.
Setelah selesai demonstrasi masakan pada jam 11.30 pagi, program “Eat Healthy, Stay Healthy” diteruskan pula dengan pertandingan memasak (Black Box Game).
Pertandingan ini disertai oleh 5 kumpulan dan pemenang hanya akan dipilih mengikut
tema “Eat Healthy, Stay Healthy” yang dinilai sendiri oleh Chef Shakir Zulkafli. Setelah ceramah Pengurusan Makanan Halal serta pertandingan Black Box selesai, pelajar diberi masa untuk berehat bagi menghormati solat jumaat. Program disambung semula pada jam 3.00 petang, dengan ceramah “Therapeutic Diet” selama 2 jam oleh Puan Husna binti Umar iaitu Pakar Dietetik dari Hospital Bukit Mertajam, Pulau Pinang.
Selesai ceramah “Therapeutic Diet”, maka berakhirlah program “Eat Healthy, Stay Healthy” dan diteruskan dengan acara penutupan majlis pada jam 5.30 petang.
Diharap program seperti ini dapat memberi manfaat dan meningkatkan pemahaman
berkenaan cara hidup sihat di kalangan para pelajar UiTM, sekaligus menambah pemahaman para pelajar tentang industri p e r k h i d m a t a n makanan.
By: Mimi Asmida, Amyra Alyssa, Nur Syuhadah, Noralisa Ismail, Sulaiha Mohd Isa
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RAILWAY TOURISM EXPERIENCE : KUALA LUMPUR – HAT YAI
It is a memorable experience for tourism students to travel by rail route. The trip takes place from 4th until 7th March 2015. We are using the service of Keretapi Tanah Melayu Berhad. This is the main rail operator in Peninsular Malaysia. Previously known as the Federated Malay States Railways (FMSR) and the Malayan Railway Administration (MRA), Keretapi Tanah Melayu acquired its current name in 1962. A fare to travel from Kuala Lumpur to Hat Yai is different according to the types of bed or seat. The quoted fare is RM48.00 for normal seat, RM54.00 for upper berth and RM60.00 for lower berth. Unfortunately, there is no discount available for group or student’s price. However, discounts are available only for senior citizen.
On the departure day, all students and participants gathered at Kuala Lumpur Central station at 9.00 p.m. The train departs at 10.00pm and the journey to Hat Yai has passed through 26 stations. Every station takes around 3 minutes to stop except for Butterworth station takes for 20 minutes to stop. This trip is categorized as west coast line which is from Padang Besar railway station close to the Malaysia-Thailand Border in Perlis.
At Padang Besar, we have to check our passports at Immigration counter. At this point, from the total of 6 wagons, only one wagon will continue the journey to Hat Yai. In order to prepare and pick up another passenger at Padang Besar, the train will stop here around one hour and passenger normally can have their breakfast at Padang Besar station. The length of the journey takes about 13 hours as we arrived at Hat Yai Station at 12.00 noon on 5th March.
Furthermore, KTMB provides several facilities such as canteen, prayer room, toilets, trolley boy and sleeper wagons. The wagons are divided into 6. The first wagon is L5, followed L1, L2 (x), L2 (y), L2 (z). Canteen and prayer room are available in the center of all coaches. Followed by L4 (x), L4 (y), L4 (z), L7, L8. We were at wagons L7 until L8 which is bed coach and normal seats. Besides, trolley boys do a selling of snacks and drink such as burger, canned drinks, mineral water, and also noodles. Meanwhile, their canteen sells fast food, bread, doughnuts, hot cups and packed food that operate until midnight or while the stock last.
Based on our experience, we can say that all the facilities and services provided was excellent for no rush passengers. We had enjoyed the view of sunrise inside the train. It was a very unforgettable moment.
SAMILA BEACH, SONGKHLA: MORE THAN JUST A WHITE SANDY BEACH
By: Nor Azarina Bt Ab Razak , Nurul Amira Farahanis Bt Arifin, Noor Anis Syafinaz Bt Mustapa Kamal, Sulaiha Mohd Isa, Noralisa Ismail
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In a city of Songkhla, there is a beautiful beach called Samila cape beach. The famous mermaid statue can be found here as well as the two islands Ko Nu and Ko Maew (Mouse and Cat island). Samila Beach offers many attractions rather than the sea. Tourist may experience horse riding by paying THB150 only. There are also several nearby restaurants that served fresh seafood for the tourist. Tourist that wish to spend more time at Samila Beach may stay at a nearby hotel which is BP Samila Beach Hotel. Picture taking with statues will be the main attraction at Samila Beach due to local beliefs that if you touch the mermaid statues, it will bring luck in your love and relationship. The bronze statue of the golden
mermaid was build in 1966 by Jitr Buabus who is the former Director of the Arts and Craft College in Bangkok as to realize the idea of the Mayor of Songkhla Municipality at that time. Khan Charn Karnchanakapun is a constructor that was constructed with a budget of 60,000 Baht funded by Songkhla Municipality and has become the symbol of Samila Beach ever since. This statue is based on an old Thai story that has been written by Soonthorn Phu. The main character is a mermaid named Phra Apaimanee. According to writer, in an ancient Thai folk tale that was narrated by Khun Wigitmatra, a mermaid sat and
combed her hair on the beach at night. A young fisherman met and frightened her and she fled into the sea and the fisherman wait for her every night but she never come back. Another landmark of Samila beach is a unique statue of the mouse and cat. This bronze statue was designed and created by Mr. Montro Sungmusikanon in year 2000 that was built in commemoration of the election when the people in Songkhla Municipality voted Mr. Uthit Choochuay for the Mayor in 1999.
The statue has been built as the idea from the history of mouse and cat. Once upon a time, a merchant from China sailed with his junk loaded with many goods to Songkla town. He kept running his business till one day while walking and buying things, he looked at a cat and dog that attract him to buy them. Then, he kept them with him on the junk. However, both cat and dog became bored on the junk and try to run away from the junk. Then, the dog tell the cat that the merchant have Magic Crystal that may
avoid them from getting drowned. So, they plan to steal it by asking help from the mouse. After stealing the crystal, they swam to the shore with crystal in mouse mouth. Mouse did not trust the dog and cat and decide to get the crystal away from them. As the cat sense the trick, they fight to get the crystal and mouse accidently let go of it. Then, the cat and mouse became exhausted and die. It is believed their bodies has turned into the island which is called Koh Noo (Mouse Island) and Koh Maew (Cat Island). While the dog that died on the shore has turn into hill named Kao Tangkuan (Tangkuan Hill). The magic crystal turn to white sandy beach. Other than that, as to buy things from local people you may bargain the price to get more cheaper and reasonable price.
Thailand is famous with their shopping places among tourists. One of the attraction place in Thailand is
Hat Yai. Tourists can get a cheaper price products such as leather wallet, handbag, cloths, foods and many more. During our visit to Hat Yai, we went to several shopping places and among the suggested places for the future visitors are Nora Plaza, Floating Market and Hat Yai Night Market.
The first place is Nora Plaza that normally becomes a must visit shopping place for tourists. It is located at Thamanoonvithee
Road near the junction with Klongrien 2 Road. They open daily from 10.00am – 21.00pm. At Nora plaza, a must purchase items are their leather accessories. They use an original leather to produce products such as wallet, handbag and belt. You can get a leather wallet that is made from sting ray fish skin, crocodile, goat and elephant skin. The price of the wallet starting from 100 bath until the most expensive 5000 bath (100 bath = RM11.48). In Nora Plaza you also can get T-shirt, Thai silk shirt, bag, women’s accessories, shoes and handicraft products.
The second shopping attraction place is their floating market. The floating market is located on Khlong Hae Road near
Hat Yai city and operates from Friday to Sunday from 3.00pm to 9.00pm. The uniqueness of this market is due to their goods are sold from floating boats. Originating in times and places where water transport played an important role in daily life, most floating market operating today, mainly serve as tourist attractions and are
exclusively found in Thailand. Hatyai Khlong Hae Floating Market is a notable floating market in Hat Yai, Thailand and is a major tourist destination. Food lover will surely fall in love with this market because they can try out many traditional Thai foods that is cooked and sold there. Local people also sell other products such as clothing and souvenir and you will get it with a cheaper price. Majority of the sellers are local Muslim people, thus there is no worry for Muslim tourists to try any of their tempting traditional cuisines.
The last recommended place for shopping is Hat Yai Night Market. It is located at Chotiwittayakul 4 Alley near Central Festival Mall and 3D Eye Magic Museum. It
is a weekend night market and it is one of the largest in Southern Thailand. At the night market, local people sell various types of clothing, makeup, accessories, and pets. This night market can be a good alternative for those with a small budget. They still can purchase the local Thai product here with an affordable price. This night market operates from Wednesday to Sunday starting from 5.00pm until 10.00pm. If you come here for the first time, make sure to remain in a group as the area is very large. Among
the shopping tips at Hat Yai is to know their basic words to bargain. This is due to the people cannot converse in English very well. Other than that, start bargain the price when there is no other customer there, so that you will get the best deal.
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Shopping At Hat Yai, ThailandBy: Norizwan bin Mokhtar, Zaim Muntasir Bin Hussain, Iqbal Harris, Noralisa Ismail, Sulaiha
Mohd Isa, Fauziah Deraman
Hat Yai Ice Dome: Winter-Like Experience In A City
By: Nur Izzati Bt Ahmad Fauzi, Khairunisa Bt Anuar, Hamiera Bt Hafezah, Noralisa Ismail, Sulaiha Mohd Isa, Fauziah Deraman
Are you interested to see ice sculptures? There is a place to
be if you plan to visit HatYai! Known as Hat Yai Ice Dome, this tourist attraction situated at HatYai Park that close to Hat Yai Cable Car. The distance from Hat Yai city is only 7 kilometers.
Among the attractions are slides for kids, city landmarks and
animal sculptures. Ice carvings inside the ice dome are made by ice sculptors from Harbin, China. This Hatyai Ice Dome is a symbol of long lasting
relationship between Thailand and China. Built in the area of 800 square meters with the height of 8 meters, the inside temperature is about -15°C.
The admission fee for the Hat Yai Ice Dome is THB300 or RM 34 for adult and THB200 or RM 24 for children while for
disabled person and senior citizen are free of charge. However, the entrance fee excludes winter accessories that available for rent at extra charges. They operate daily from 9.00am to 8:00pm.
The interior of the ice dome is quite spacious like an ice city. There are a lot of majestic ice sculptures (mostly animal sculptures). When we enter
the ice dome area, you will be locked inside a room with a low temperature to ensure our body adaptation to the new temperature. After 10 minutes we
are allowed to walk inside the ice dome with the temperature of -3 Celcius.
There are also other facilities provide outside the ice dome
such as coffee bars and recreational parks. There is a beautiful garden nearby which is suitable for photo taking session. The useful tip when you visit this place is to wrap your digital devices or keep it warm on your way out and do not use it for at least 20 to 30 minutes. In conclusion, you should consider Hat Yai Ice Dome for a visit. You can spend at least half an hour in the ice dome to have a winter like experience without having to travel to four season’s countries.
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Traditionally, hospitality brand marketers used mass media such as television, newspapers and magazines to market their
products and services. Increasingly, however, they are utilizing social media platforms, namely social networking sites, blogs and content sharing sites to build and maintain relationship with their customers. Facebook, Twitter and Instagram are among the popular social media used by brand marketers worldwide. The development of these online social media marketing platforms which extend beyond the traditional brick and mortar marketing can significantly impact a hospitality business’s reputation, sales, and even survival. Online consumer-brand interactions are viewed as consisting of greater cognitive processing, heightened relevance and emotional experiences and greater advertising effectiveness. Yet, many hospitality brand marketers ignore this form of media primarily because they do not understand what it is, the various forms it can take, and how to engage with it and
The Importance of Consumer-Brand Relationship in Hospitality Brand Social Media
By: Anderson Ngelambong & Azila Azmi, FPHP, UiTM Pulau Pinang
learn. Hospitality brand marketers can use social media to provide more opportunities for consumer-brand interactions and by adding social features that are valued by the consumers. Moreover, they can adjust their communication with their fans, by interacting personally with each one of them, answering to each comment or question separately, by mentioning consumer individual name. Other than that, they can provide useful information content about their current products and services to their consumers. Some brand marketers even used social media to give exclusive discount actions, giving the ability to the businesses to retain their consumers of their social media brand pages. However, as many consumers do not like to be bombarded with company messages and marketing advertisements, they should limit the frequency of a Facebook page and Twitter updates and avoid over-pushing. When posting updates, they have to make sure that they are providing useful content, not only promotional advertising for their products and services. Additionally, they should define a clear policy about consumers’ personal data on Facebook and Twitter, and inform their consumers about the handling of their profile information. All in all, as the use of social media among brand marketers continue to progress, it is clear that they cannot simply ignore the importance of social media as a consumer-brand relationship platform. Understanding the functional role of social media is the key to implement a successful social media relationship marketing.
In Malaysia, tourism industry is one of the main contributors to the overall economy income. In 2013, the tourism sector was
the sixth largest contributor to the economy, contributing a total of RM51.5 billion to the Gross National Income (GNI). Parallel to the development of the tourism industry, there is higher demand for qualified and skilled employees to ensure the success and competitiveness of the industry. However, most hospitality students are reluctant to work in the hospitality industry right after completing their studies. This may be due to several reasons such as the nature of work, social status, industry-person congeniality, physical working conditions, pay and benefits, promotion opportunities as well as the relationship between co-workers and managers. Moreover, it is widely accepted that the characteristics of the industry such as long working hour, poor working environment, salary and lack of pay and benefits had created a poor image of the industry thus reduced the commitment level of the students. Clearly this could greatly influence the hospitality graduates’ level of commitments to work in the industry. This issue needs to be addressed by all stakeholders’ namely key government agencies, industry practitioners and hospitality higher learning institutions. Early career advices to the students would assist them in making decisions for the future
as well as real pictures of the hospitality industry. An extensive overview of the career may include information on pay levels and the school counselors can offer career pathways from the secondary school level. A well-informed candidate would help in eliminating the negative social status perception and expecting unrealistic pay and benefits. Besides that, professional career guidance from the industry players could help to attract potential hospitality students to continue working with their organizations once the student had undergone industrial training program. As to overcome pay structure as the barrier for the students committing to the industry, the industry players are recommended to implement the strategic income management as well as remain competitive. The midterm salary revisions and extraordinary pay-raises are among ways the industry should attempt to retain efficient employees and can increase the amount of employees’ salary. As benefits is also the factor influencing negative perception among hospitality graduates, ample information on the fringe and benefits received could help in encouraging them to work in the field. Industry players also need to prepare sufficient and relevant benefits for their employees in order to retain the employment.
Commitment Towards The Hospitality Industry
By: Anderson Ngelambong, Zubaidah Mohd Ali Tan, Najua Mohd Ali, Norfadzliana Ghazali and Siti Anis
Adilah Tarmazi, FPHP, UiTM Pulau Pinang
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Remarkable Voyage With Our Special Guests
By: Nurfatihah Mazlan, Amanina Mat Ghani & Siti Aisah Abas
On the 6th of May 2015, part 4 students of Hotel Management organized a club and theme park management trip to Kuala Lumpur and Shah Alam which lasted for 4 days 3 nights. The purpose of this trip was to broaden students’ knowledge about the management of the club and theme park operation, as well as fulfilling the subject’s requirement for group project. In addition, as UiTM Dungun welcomed the four exchange students from the Karaganda Economical University of Kazakhstan (KEUK), this trip provided an opportunity to expose them to the operation of the club and theme park in Malaysia. The journey to Kuala Lumpur began on Wednesday evening. It took us 7 hour bus ride before settling down at UiTM Puncak Alam hostel.
On the second day, we began our day by visiting Assistant Dean of Faculty of Hotel and Tourism Management, Assoc. Professor Dr. Salleh Bin Mohd Radzi at UiTM Puncak Alam Campus. We were briefly explained about the management, facilities and academic affairs of the faculty for an hour and half by him. Besides that, the four exchange students alongside with the other hotel students had a meeting and greet session with him and later were taken for a tour around the campus. In the afternoon, we went to Kelab Tasik Putrajaya to learn more about boating industry and its operation. Manager of Kelab Tasik Putrajaya, Mr Shamshul provided us the insights of the industry and the club’s operation. In addition, we were given the opportunity to try out kayaking; one of
the activities offered by the club. Since we were already in Putrajaya, we had a quick trip to the IOI City Mall, the newest tourism attraction in Putrajaya. At night, we stopped by at I-City Shah Alam, which is the City of Digital Lights. It had a mesmerizing nightscape, accompanied with other attractions such as the Red Carpet Wax Museum and Trick Art Museum.
On the third day, we kicked off our journey to Monterez Golf and Country Club, Shah Alam. We were greeted by Mr Rosli, Operation Executive who later explained about the golf club operation. Moreover, we were taken for a tour around the golf club to learn more about the facilities, golf layout and the game itself. In the afternoon, we were taken to Sunway Lagoon Theme Park. Not only we were able to experience all five parks in Sunway Lagoon, we also managed to observe on how the theme park operation runs. Sunway Lagoon also provides lots of information about their operation and attractions through the leaflet, huge signboards and interactive LCD TV. We round up our day with a cultural night ceremony held at Puncak Alam Campus. The students prepared BBQ chicken and games which provided us the time to bond with the foreign students.
On the last day in Kuala Lumpur, we stopped by at Berjaya Times Square, Kuala Lumpur, host to the largest indoor theme park in Malaysia. The excitement was totally different from Sunway Lagoon, as the theme park was built at the heart of the enormous shopping complex. We depart back to Dungun in the afternoon and safely arrived at UiTM Dungun at night.
Special thanks to all the students of Hotel and Tourism Management (HM2403C/4A/B/C/D) and our special people from Kazakhstan, Aina Mukasheva, Yekaterina Bunyakina, Aida Toleubayeva, Alexandra Sergeyeva.
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Bersyukur ke hadrat Allah SWT kerana kini saya telah berjaya menamatkan praktikal selama empat bulan di Hotel Perdana Kota
Bharu, Kelantan. Pelbagai kisah suka duka, rintangan dan cabaran yang telah dilalui meninggalkan 1001 kenangan mengusik jiwa.
Masih segar di ingatan, buat pertama kalinya saya telah mendaftarkan diri sebagai seorang pelatih bersama-sama
tiga lagi rakan seperjuangan jurusan Diploma Seni Kulinari dari UiTM (Terengganu). Pertemuan kami disambut mesra oleh Pegawai daripada Unit Sumber Manusia yang telah memberikan penerangan serba ringkas tentang perjalanan yang bakal kami lalui sebagai seorang pelatih. Seterusnya, perjumpaan kami bersama Koordinator Dapur yang bertindak membawa kami menguruskendalikan data berkenaan penglibatan kerja dalam setiap bahagian dapur.
Tugasan pertama saya adalah di ‘Main Kitchen’ iaitu menguruskan ‘ Malaysian Cuisine & Western Meal’. Saat
itu perasaan takut, risau, berdebar dan gementar. Semuanya menyelubungi perasaan ini. Melihatkan keadaan dapur yang sibuk seperti arus lalu lintas yg sentiasa bergerak. Tiada sebarang percakapan dan borak santai kelihatan. Muka bengis dan serius setiap daripada staf membuatkan jantung makin berdegup kencang. Namun, sapaan mesra daripada kesemua staf dapur sebaik saya melangkah masuk melenyapkan perasaan yang bercampur baur tadi dan saya terus rasa seperti dialu-alukan.
Hari demi hari berlalu dan pelbagai cabaran terus menjengah. Suasana dan persekitaran memain peranan penting dalam
kehidupan harian sebagai seorang pelatih. Walaubagaimanapun rakan-rakan kerja, staf dari ‘Kitchen mahupun ‘F & B outlet’ sama-sama memberikan kerjasama yang cukup kuat bagai aur dan tebing. Kami tiada masalah langsung dalam mengendalikan tugasan harian iaitu ‘breakfast buffet’ dan juga ‘a la carte’ kerana masing-masing sangat mengenali proses kerja setiap pasukan. Staf di sini pula memberikan layanan yang cukup setiakawan dan melayan kami setaraf dengan mereka yang lain dan tidak bersifat diskriminasi. Ia langsung tidak memberi tempelak tekanan kepada kami sebagai pelatih baru.
Alhamdulillah, dengan hasil kerja yang dilakukan selama beberapa bulan, saya telah pun terpilih dan diberikan mandat
kepercayaan untuk menggantikan sementara tempat Koordinator Dapur. Tugas mengambil alih tugas beliau selama 10 hari di dalam pejabat adalah suatu pengalaman yang terlalu berharga. Pelbagai tugas kerja pejabat yang melibatkan hasil tugas dapur dan kemaskini data serta aliran organisasi. Saya juga banyak berurusan dengan Unit Sumber Manusia dan Unit Kewangan Hotel Perdana untuk penyerahan dokumen-dokumen penting. Selain daripada menghantar ‘Daily Market List’ yang telah disahkan oleh
Hotel Perdana :Pengalaman Mendewasakanku
Oleh: Ahmad Faris Ramli & Fatimah Abd Ghani
Executive Chef atau Sous Chef, banyak lagi kertas kerja yang perlu disahkan untuk proses yang melibatkan kemasukan acara (event) mahupun lain-lain kerja seperti mengemaskini Event Order Form, Kitchen Duty Roster, Briefing Attendance Form, Store Requisition Form, Spoilage Form, Part Time/Over Time Form, Leave Requisition Form dan sebagainya. Walaupun agak kekok pada permulaan tugasan namun saya mampu melaksanakannya dengan baik.
Tiga bulan kemudiannya, saya diberikan kepercayaan lagi dan telah dilantik pula sebagai ‘Executive Trainee’ di antara keseluruhan 24
orang pelatih yang sedia ada. Ia merupakan satu penghormatan besar buat saya. Banyak pengalaman yang telah diperolehi walaupun hanya dalam tempoh satu hari. Saya telah dipertanggungjawabkan untuk mengendalikan satu Majlis Makan Malam Tahunan Staf Hotel Perdana Kota Bharu. Ia telah berlangsung dengan jayanya. Semua pihak telah memberikan kerjasama yang mantap dalam merealisasikan majlis tersebut. Kini saya sedar bahawa untuk menjadi seorang ketua sememangnya tanggungjawab itu amat besar dan bukan tugas mudah. Lebih-lebih lagi ianya melibatkan keupayaan mental dalam menangani konflik, keupayaan berkomunikasi, pengetahuan kerja yang luas dan daya kreativiti yang tinggi. Namun, jika kita positif dan menggunakan kepercayaan yang diamanahkan dengan baik, Insya Allah semuanya pasti dapat dilakukan dengan baik.
Pengalaman demi pengalaman yang telah memakan masa, waktu demi waktu, hari demi hari, begitu pantas berjalan sehinggalah saya
berjaya mengubah suatu tugas kerja yang rumit menjadi mudah dan lebih baik. Tiga bahagian di Main Kitchen, Banquet serta Garde Manger dan termasuklah Kitchen Office, telah membuktikan keberkesanan intelektual serta personaliti yang diperlukan oleh sesebuah organisasi.
Melalui pengalaman saya sepanjang menjalani praktikal ada juga perkara negatif yang perlu ditempuhi di dalam dunia
perhotelan. Namun sekiranya kita sentiasa bersikap positif, kita dapat menjalankan arahan, menangani konflik kerja dengan baik serta berupaya membuat keputusan yang betul apabila diperlukan. Tekanan itu boleh wujud walaupun di mana sahaja kita berada. Tiada apa yang perlu dirisaukan jika kita sentiasa berkomunikasi dengan baik, serta berfikiran terbuka sesama staf dan rakan pelatih yang lain. Kita perlu juga kurangkan atau lenyapkan rasa iri hati atau apa-apa sahaja perkara negatif yang boleh merosakkan fikiran kita, agar kita mampu menanganinya dengan baik. Jika ingin bertahan lama dalam industri perhotelan carilah peluang untuk sentiasa perbaiki diri. Jalani tugas dengan penuh tanggungjawab, dedikasi, tepati masa, bersemangat tinggi dan mengambil sikap positif apabila menghadapi tekanan. Perkara-perkara tersebut telah menjadi intipati terhadap diri saya sepanjang menjalani latihan praktikal. Alhamdulillah, saya telah dapat mengawal emosi
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dengan stabil, menjaga penampilan diri, sanggup menerima tugas kepimpinan yang diberikan dan menjaga akhlak dengan baik. Kalau bukan kerana sifat positif, saya mungkin akan menjadi seorang individu yang memberontak yang takut dengan bayang-bayang sendiri.
Akhir kalam, bagi mereka yang bakal menjalani latihan industri, nasihat saya tekadkan semangat dan tabahkan hati serta sentiasa berfikiran positif untuk terus melangkah ke hadapan. Sekiranya anda ingin kekal berada di dalam industri perhotelan
anda juga harus lapangkan minda dan bersedia untuk berkawan dengan semua staf di dalam setiap lapisan umur dan pangkat sebagai satu pasukan, dan bersedia untuk bekerja di dalam tempoh yang lama iaitu di dalam shift siang dan juga malam termasuk bekerja pada waktu hujung minggu dan cuti umum. Minat yang mendalam juga terhadap pekerjaan anda mampu mengekalkan daya tahan seseorang dan membuatkan anda lebih berjaya dalam mengharungi apa sahaja rintangan yang mendatang.
Masyarakat di Malaysia yang wujud pada hari ini merupakan sebuah masyarakat yang terdiri daripada campuran
pelbagai bangsa, agama dan peringkat umur. Namun kesatuan dan toleransi yang kita dukung selama ini semakin goyah akibat daripada beberapa faktor. Salah satu yang dilihat agak ketara ialah perubahan nilai nilai di dalam sistem masyarakat kita.
Perubahan dari segi pendidikan anak anak dari generasi ke generasi menampakkan perubahan kepada nilai nilai
yang dipegang oleh masyarakat kita. Sebagai contoh, satu ketika dahulu, pelajar atau remaja sering ditarbiah/ditegur secara tegas di rumah atau di sekolah untuk tujuan mendidik. Walaubagaimanapun, generasi pelajar atau remaja yang seterusnya lebih mudah menerima pendidikan melalui cara yang lebih sopan dan tertib daripada tenaga pengajar. Kini, tenaga pengajar harus lebih bersifat seperti kawan kawan yang bukan sebaya untuk tujuan menyampaikan mesej atau didikan.
Perkara yang sama berlaku pada tenaga pengajar atau pada guru guru di sekolah. Pada satu masa, pihak ibubapa yang
menghantar anak anak mereka ke sekolah berpegang pada satu keyakinan, guru guru di sekolah akan mendidik anak anak mereka menjadi manusia yang berguna, jadi apa sahaja bentuk didikan yang diberikan oleh para guru diizinkan oleh pihak ibu dan ayah. Keadaan yang amat berbeza dapat dilihat hari ini, yakni apa apa sahaja perkara yang dilakukan oleh pihak guru untuk tujuan mendidik harus mendapat persetujuan pihak berwajib, ibubapa dan sekolah. Oleh kerana itu, adakalanya salah faham antara pihak guru dan pelajar boleh disalahtafsir oleh ramai pihak.
Perubahan perubahan yang kita saksikan kini bukanlah sesuatu yang buruk secara keseluruhan, namun seperti yang kita
biasa lihat di laman media sosial, bercetak ataupun televisyen, kebanyakan kes kes yang diutarakan terutamanya di sekolah sekolah berakar umbi daripada nilai nilai yang kita ingin terapkan di kalangan para pelajar. Sekiranya nilai nilai murni seperti hormat menghormati, beradab sopan, ingat mengingati, berdisplin di sekolah masih memberi definisi dan penyampaian dengan cara yang lama, apabila para pelajar ini tamat dan keluar ke institusi pengajian tinggi atau alam pekerjaan, mereka akan mengalami kejutan budaya kerana apa yang dipelajari dan difahami amat berbeza dengan suasana di luar. Oleh itu, amat penting untuk
Pendidikan : Dahulu dan SekarangOleh: Rahman Abdullah
pihak sekolah dan para guru memahami apa isi kandungan konsep hormat menghormati, beradab sopan, ingat mengingati dan berdisplin yang sepatutnya difahami oleh para pelajar masa kini dan ianya disampaikan melalui mekanisme perbuatan dan aktiviti.
“Any fool can know. The point is to understand.” -Albert Einstein
Pada zaman maklumat boleh didapati dengan cepat, kefahaman harus disampaikan pada maklumat yang diterima oleh para
pelajar supaya ia tidak disalaherti dan diaplikasikan dengan cara yang tidak bertepatan dengan sesuatu. Jadi pada para guru, inilah cabaran mendidik pada masa kini, yakni menyampaikan kefahaman yang baik, dan pada para pelajar inilah cabaran seorang pelajar alaf ini, iaitu memahami sesuatu ilmu, dan bukan hanya mengetahui semata mata.
“Tell me and I forget, teach me and I may remember, involve me and I learn”. - Chinese proverb
Sistem pendidikan kita mengalami perubahan daripada dahulu hingga kini bukan tanpa cabaran dan halangan, dan ini
merupakan satu perkara yang normal untuk mana mana tamadun yang berkembang dari segi keilmuan, ekonomi dan pentadbiran. Oleh itu, mengekalkan nilai nilai murni dalam pendidikan supaya ia dapat diterima dan dilaksana selari dengan zaman juga bukanlah tanpa cabaran dan halangan.
Kesimpulannya kefahaman dan amalan sesebuah ilmu itu harus dijadikan pengukur kepada kejayaan membina sesebuah
masyarakat secara umumnya atau pelajar secara khususnya dan bukan pada kuantiti ilmu yang banyak dan mudah didapati tetapi tidak dibaca, dihayati dan diamalkan. Jadi pada para guru yang dirahmati dan para pelajar yang dikasihi, kefahaman ilmu haruslah disampaikan dengan baik dan difahami dengan baik supaya penerapan dan pembinaan masyarakat di Malaysia bukan berlandaskan harta benda, asset dan pencapaian semata mata, tetapi adalah amalan akhlak yang terpuji dan masyarakat yang mempraktikkan ilmu hormat menghormati, kasih mengasihi, adab sopan dan ingat mengingati….bukan sekadar mengetahui… di kala masa kini, ilmu bermanfaat tidak diamal, urusan dunia menjadi pegangan..
Terima kasih pada para guru yang mengajar dan pada murid murid yang memahami ilmu….
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Pada 26 0gos 2015, pelajar daripada Diploma Pengurusan Pelancongan Semester 3 (HM1113B) telah berjaya menganjurkan forum yang
bertajuk Love it? Do it! di Dewan Aspirasi, UiTM Terengganu. Forum yang dihadiri lebih dari 800 orang tetamu ini telah bermula pada jam 9 malam dan berakhir kira-kira dua jam kemudian. Forum ini merupakan projek akhir bagi kursus Meeting, Incentive, Convention and Event (HTT 251) yang mana para pelajar perlu menganjurkan program berbentuk seminar, konferensi mahupun bengkel.
Forum yang berorientasikan motivasi ini telahpun dihadiri oleh dua org panel yang popular dan berjaya dalam bidang masing-masing
iaitu pelakon dan pengacara Diana Amir serta model popular Daler Yusuf ini ternyata mendapat respon yang luar biasa daripada penonton yang hadir. Objektif utama Forum Love It? Do It! ini adalah ianya dapat memberikan panduan dan motivasi kepada pelajar yang berhasrat untuk merealisasikan cita-cita dengan menggunakan bakat dan minat diri sendiri bagi memulakan langkah untuk berjaya.
LOVE IT? DO IT! Oleh: Mardhiah Che Soh & Norazlina Rahmat
Moderator Cik Siti Marina dan panel jemputan semasa sesi forum sedang berlangsung
On August 4, 2015 students undertaking Diploma In Hotel management from HM110 semester 1 group
A,B,C,D,E & F visited Terrapuri Heritage Village. The visit was organized to meet the needs of the subject Introduction to Hospitality & Tourism Industry (HTM130) where the students are informed about the components that are in the field. Students are able to learn more about the hotel attractions like Terrapuri Heritage Village in Setiu, Terengganu which possess stunning views of Pulau Perhentian, Lang Tengah, Pulau Cepu, Redang and Bidong islands. In addition, students can see the differences of hotel amenities, meeting facilities, spa, and restaurant that are offered to customers in the hospitality industry especially in resorts and within the hospitality industry in general. Terrapuri has been chosen for this tour because of the uniqueness of conservation and restoration project of Terengganu Malay Classic house. This kind of visits can encourage the students to put heritage as the forefront of identity in any of their marketing component in order to create awareness and branding, as well as introducing Malaysian unique selling point.
HERITAGE Feild Trip TerrapuriBy: Wan Nazriah Wan Nawawi, Rahman Abdullah & Nor Azela Md Isa
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Siapa yang tidak mengenali Fizo Omar ? Beliau merupakan seorang pelakon, pengacara, model dan penulis buku. Di awal
kemunculannya dalam bidang seni ini, tidak ramai yang mengetahui tentang siapakah gerangan si pemilik nama ‘Wan Hafizol Wan Omar’. Setelah dirisik , beliau sebenarnya pernah memasuki pertandingan Hero Remaja pada tahun 2007/2008. Tuah menyebelahi beliau kerana beliau telah memenangi tempat kedua dalam pertandingan itu. Bermula dari pertandingan Hero Remaja, bakat beliau semakin menyerlah sehingga telah membintangi lebih daripada 30 buah drama dan filem. Antara drama dan filem yang telah mengangkat nama beliau adalah Jersi 9, Keliwon, Cahaya Berbisik, Suraya, Kongsi, 7 Petala Cinta dan Minyak Dagu. Selain berlakon, beliau juga turut berjinak – jinak dalam bidang pengacaraan. Bidang pengacaraan beliau dalam stesen televisyen yang paling terkenal ialah program 3 Hari 2Malam (TV9 ) dan Nasi Lemak Kopi’O (TV9). Beliau juga pernah tercalon dan memenangi Anugerah Bintang Popular Berita Harian ( Artis Baru Lelaki Popular ) pada tahun 2008. Anak kelahiran Kota Bharu, Kelantan ini mempunyai Diploma dalam bidang Kejuruteraan Awam di Universiti Teknologi Mara (UiTM) Arau, Perlis.
Baru-baru ini beliau telah dijemput untuk memberi ceramah berkaitan keusahawanan di UiTM Terengganu. Program tersebut
adalah dibawah anjuran pelajar Diploma Pengurusan Pelancongan Semester 3 (HM1113A). Semasa program tersebut , beliau telah berkongsi sedikit sebanyak tentang cara untuk memulakan sesebuah perniagaan dan rahsia disebalik kejayaan beliau dalam membuka perniagaan ‘Hot Burger ‘. Beliau telah bekerjasama dengan dua rakan kongsinya iaitu Rizal Musa dan Asri Hamid . Mereka telah mempunyai pengalaman lebih 15 tahun dalam bidang perniagaan. Siapa sangka Fizo sebenarnya belajar membuat burger daripada penjual burger tepi jalan yang dianggap sebagai ‘pakar terbaik’. Idea perniagaan beliau sangat mudah. Konsepnya hanya dengan
Oleh : Nursyuhada Hanafi, Noor Ashila Aini Abdullah & Norazlina Rahmat
A NIGHT WITH FIZO OMAR : TALK ABOUT ENTREPRENEURSHIP
mengkomersialkan perniagaan burger tepi jalan . Bermula dari situ, lahirlah jenama Hot Burger dengan tagline ‘Harga Kaki Lima , Rasa Bintang Lima’.
Beliau juga telah menceritakan serba sedikit tentang kisah jatuh bangun beliau sepanjang kehidupannya bergelar anak seni .
Beliau pada satu masa dahulu adalah seorang yang sangat pemalu dan datang dari keluarga yang sederhana. “ Saya dahulu adalah orang yang paling pemalu dan takut untuk bercakap di hadapan khalayak ramai . Untuk pengetahuan kalian juga, saya sukar untuk bercakap dan berkomunikasi dalam Bahasa Inggeris kerana saya sudah terbiasa bercakap dalam dialek Kelantan. Hal ini membuatkan dialek Kelantan saya menjadi terlalu pekat.” Apa yang membuatkan kami sebagai penonton lebih kagum ialah cara beliau mengatasi masalahnya. Beliau memegang satu prinsip dalam kehidupan beliau iaitu ‘ di mana ada masalah , di situ ada peluang.’ Prinsip tersebut bermaksud setiap masalah yang timbul, pasti akan ada jalan untuk selesaikannya. Jadi, peluang tersebut adalah salah satu anugerah dan jalan terbaik yang tidak boleh dilepaskan. Sepanjang program tersebut berlangsung, Fizo Omar kelihatan bersemangat dan sentiasa tersenyum ketika memberi penerangan. Para penonton terutama pelajar begitu fokus dalam mendengar setiap isi yang dilontarkan oleh beliau sehinggalah terdengar satu keluhan beliau yang sangat sebak. Hati kami seakan terpanggil untuk lebih mengetahui apa sebenarnya yang terjadi dalam kehidupannya. Dengan suaranya yang agak mendatar , beliau menceritakan bahawa beliau pernah melalui saat yang paling getir iaitu beliau telah diisytihar muflis kerana tuntutan hutang bernilai RM 2.5 juta. Pada ketika itu, beliau langsung tidak mengetahui bahawa namanya disalahguna sebagai penjamin oleh syarikat rakannya berjumlah RM2 juta. Tambah beliau lagi, pada saat dia sedang berusaha untuk memantapkan kariernya , dia sedang diuji oleh Tuhan. Dia seolah-olah hilang punca arah
pada ketika itu. Tetapi, berkat sokongan keluarga dan rakan-rakannya beliau bangkit untuk meneruskan kehidupannya. Beliau bangkit untuk menyelesaikan masalah tersebut tanpa menoleh kebelakang. Berkat ketabahan dan kesabarannya, beliau berjaya menangani segala kontroversi dan masalah yang dihadapinya.
Kini, beliau telah memiliki hampir 100 buah gerai di tiga negeri iaitu Kuala Lumpur, Kelantan
dan Selangor. Selepas Kuala Lumpur , Kelantan dan Selangor , Hot Burger telah diperluaskan ke negeri Melaka ,Johor, Kedah dan Pulau Pinang. Ternyata rezeki beliau semakin melimpah ruah sejak mempunyai perniagaan sendiri. Selain itu, beliau juga sedang bergiat aktif didalam business coaching dan merupakan seorang speaker yang sering dijemput untuk memberikan ceramah berkenaan bidang perniagaan dan keusahawanan kepada pelajar universiti awam mahupun swasta.