Curriculum Vitae of. Huey Chern Boo, PhD

Transcription

1 Curriculum Vitae of Huey Chern Boo, PhD Name : Boo, Huey Chern Gender : Female Date of Birth : April 13, 1969 Postal Address : 12A, Jalan Pinggiran Putra 50A, Taman Putra Permai Seri Kembangan, Malaysia Postcode : hcboo@putra.upm.edu.my or hueychern@yahoo.com Telephone : (O), (H/P) ACADEMIC QUALIFICATIONS: 08/ /2003 The Pennsylvania State University, University Park, PA Ph.D. School of Hotel, Restaurant, and Recreation Management Major: Hotel, Restaurant, and Institutional Management Minor: Statistics Thesis: Brand Alliance Model: The Moderating Role of Consumption Goals and Brand Image in Consumers Hotel Brand Evaluations 01/ /1997 Purdue University, West Lafayette, IN Master of Science Restaurant, Hotel, Institutional, and Tourism Management Thesis: Consumers Perceptions and Concerns about Safety and Healthfulness of Food Served at Fairs and Festivals 07/ /1994 University Putra Malaysia, Serdang, Selangor Bachelor of Food Science and Technology (1 st class honor) Faculty of Food Science and Biotechnology Thesis: The Effect of Tocotrienol as an Antioxidant in Shredded Meat 1

2 TEACHING EXPERIENCE: Senior Lecturer: Lecturer: East Asia School of Business, Singapore Queen Margaret University College, Edinburgh (Twinning Program) Quality and Customer Service (MBA) (topics: quality theory, quality awards, designing quality services, customer service, organizational culture in quality and customer service, management and leadership in quality and customer service, service strategies, measurement and monitoring quality and customer service) Contemporary Issues in Hospitality (MBA) (topics: the meaning of hospitality, theoretical framework of hospitality settings, feelings, performances, and authenticity, gender issues in hospitality, the role of media in consumption, cultural consumption in hospitality) Faculty of Food Science and Technology Universiti Putra Malaysia Research Methodology and Statistical Analysis (Master degree) (topics: research design, t-test, ANOVA, regression, repeated measures, response surface methodology) Restaurant Management (Bachelor degree) (topics: concept development, competitive analysis, design and layout, menu development, human resource management, sales and marketing, financial management and cost control) Foodservice Management (Bachelor degree) (topics: functional management procurement, menu planning, production, human resource, marketing, financial management, cost control, information system) Marketing and Sales in Food Industry (Bachelor degree) (topics: marketing concept, marketing environment, segmentation, marketing information technology, marketing mix product, price, place, promotion) 2

3 Purchasing and Menu Planning (Bachelor degree) (topics: menu planning, menu development, menu analysis and engineering, menu design, purchasing process, inventory system and valuation method) Foodservice Cost Control (Bachelor degree) (topics: principles methods, process control, food, beverage, labor, and utility cost control, controlling through menu, cost control analysis, correction, and evaluation) Commercial Food Preparation (Bachelor degree) (topics: organizing events with different service styles, such as table service, tableside cooking, buffet, banquet) Quantity Food Preparation (Bachelor degree) (topics: preparation of appetizer, salad, soup, meat and poultry, fish, starches, pastry and bakery) Operations Management in Food Industry (Bachelor degree) (topics: decision making, project management, supply chain management, quality management, waiting line theory and management, inventory management, forecasting, scheduling) Introduction to Foodservice (Bachelor degree) (topics: history, hospitality and tourism industries, contribution, career opportunity, characteristics of hospitality and tourism industries, functional areas) Teaching Assistant: School of Hotel, Restaurant, and Recreation Mgmt The Pennsylvania State University, University Park Hospitality Decision and Information System (Bachelor degree) (topics: financial analysis in operation management, process measurement and analysis, forecasting, waiting line management, project management, inventory systems, scheduling) Financial Management (Bachelor degree) Hospitality Marketing (Bachelor degree) 3

4 ACADEMIC & ADMINISTRATIVE SERVICES: 06/10 02/12 Head of Department Department of Food Management and Service, Faculty of Food Science and Technology, UPM 07/08 02/12 Students Industrial Placement Coordinator, Faculty of Food Science and Technology, UPM 01/08 12/11 External examiner for the School of Hospitality, Tourism and 3/12 present Culinary Arts Program, KDU College 07/07 06/10 External examiner to the Hospitality and Tourism Program, Sunway University College 03/05 02/12 Post-Graduate program committee member, Faculty of Food Science and Technology, UPM - Master of Science, Doctorate - MBA (Foodservice Management) 12/03 02/12 Undergraduate program committee member, Faculty of Food Science and Technology, UPM - BS (Foodservice Management) - BS (Food Business Management) Foodservice Complex committee member Supervising undergraduate and graduate students research projects 03/95 12/95 Developed course module for the Foodservice Administration program, Faculty of Food Science and Technology, UPM 4

5 EXTENSION WORK/WORK EXPERIENCE: 06/10 present Managing Director L apprenti Café, Deli, and Restaurant 12/03 01/06 Head of Bakery Unit 09/98 08/99 Operation Assistant School foodservice production and operation 05/96 08/96 Restaurant Management Trainee The Emperor Hotel, Malacca 09/94 01/95 Assistant Project Manager Financial feasibility analysis in the Malacca State Dairy Plant Project 12/92 04/93 Intern in Charles Candy Confectionery Quality control and HACCP program set up MAJOR RESEARCH WORK UNDERTAKEN: Food tourism as a viable market segment: The case of Malaysia (Principle Researcher) RM 12, Market research on consumer acceptability of the formulated nutritional premix for bread products (Principle Researcher) RM 35,000 Healthy menu and its effect on nutritional status among army recruit in Pusasda (Principle Researcher) RM 36,367 Acceptability and marketing potential studies on the improved packaged semi-convenient food products (SCFP) (Co- Researcher) RM 160, Market trend, consumer segmentation, and brand positioning for biscuits industry in Malaysia (Principle Researcher) RM 37, Consumers dining expectation in Japanese restaurant (Principle Researcher) RM 18,800 5

6 Product development: Optimization of formulation for bird s nest drink (Principle Researcher) RM 36, Development of the service quality instrument: For the betterment of the nation (Principle Researcher) RM 70,000 Detection of furfural in crude palm oil (Co-Researcher) RM 70,000 Investigation of servicescape failures and associated recovery strategies in food service establishments (Co-Researcher) RM 57, Consumers evaluations of product line extension and the reciprocal effect on parent brand: The role of product name, brand portfolio, and expectation consistency (Principle Researcher) RM 9, An investigation on the detection threshold, preference level, beliefs, attitude, and behavioral intention The effect of culture, ethnic cuisine, and forms of food (Co-Researcher) USD 10, Understanding consumers thoughts and feeling in using computer and information technology system (Co-Researcher) 1997 School commodity testing, School Year (Co- Researcher) 6

7 OTHER RESEARCH WORK INVOLVED: 08/01 05/02 Topic: Cultural Effect and Service Failure This study was conducted to determine the effect of culture on consumers attribution of service failure. 01/01 05/01 Topic: Emotional Attachment and Service Failure This study was carried out to investigate the effect of emotional attachment on consumers behavioral and attitude toward a restaurant establishment. 01/00 04/00 Topic: School Breakfast Program Children s Consumption Behavior This project was performed to investigate school children s breakfast consumption. The variables included safety and nutritional knowledge, items consumed, and consumption behavior. 08/99 12/99 Topic: National Park Usage This project was performed to investigate the usage of national park. The variables included seasonal, transportation, and park facilities. 05/95 12/95 Topic: Microbial in Chili Bo The research was conducted to investigate the microbial in Chili Bo. Particularly, the study intended to identify the microorganism responsible for gas production. Laboratory experiment was conducted. 07/93 08/94 Topic: Tocotrienol as An Antioxidant The research was conducted to determine if Tocotrienol, an important vitamin E in palm oil, could be a potential natural antioxidant. Specifically, the study compared its effectiveness to other synthetic antioxidants. Laboratory experiment was conducted. 05/93 06/93 Topic: Safety Issues in Milk Production The research focused on the safety problems in milk production. Particularly, the study proposed a solution to the problem using Hazard Analysis and Critical Control Point (HACCP). Field observation was applied. 7

8 PUBLICATIONS: A. Book Chapter: 1. Boo, H. C. & Chan, W. L. (2013). Food safety at fairs and festivals. In Researching the Hazard in Hazardous Foods A Guide to What is Happening in Food Safety in the Hospitality Industry, pp. (invited) 2. Siti Fatimah Mohamad, Samsinar Md Sidin, Ho, J. A., Boo, H. C., & Dahlia Zawawi. (2012). The employer brand importance and dimensions: A review and future direction. In Wong, F. Y., Ho, J. A., Zahira Mohd Ishan, and Zuraina Dato Mansor (Eds), Emerging issues in Management, pp Malaysia: McGraw Hill. 3. Ismail, A. F., Sambasivan, M., Boo, H. C. & Murphy, J. (2009). Adoption of back-of-house information technology in Malaysia s food service industry. In Carlse, J., Hughes, M., Hones, K., & Jones, R. (Eds), See Change: Tourism and Hospitality in a Dynamic World, pp Freemantle, WA: Curtin University of Technology. 4. Ismail, A. F., Alsagoff, A. K., Sambasivan, M., & Boo, H. C. (2007). Adoption of Information Technology in the foodservice industry: A diffusion innovation perspective. In Readings on Tourism and Hospitality (Vol.1), pp Kedah, Malaysia: UUM Publisher. B. Publications: Hospitality Related 1. Loo, P. T., Boo, H. C., Khoo-Lattimore, C. (2013). Profiling service failure and customer online complaint motives in the case of single failure and double deviation. Journal of Hospitality Marketing and Management (doi: / ). 2. Roozbeh, B. H., Ng, S. I., & Boo, H. C. (2013). Effect of food experience on overall satisfaction: Comparison between first-time and repeat visitors to Malaysia. International Food Research Journal (in press). 3. Ismail, A. F., Boo, H. C., Sambasivan, M., Murphy, J., & Zorn, S. (2013). Information technology diffusion in Malaysia's foodservice industry. Journal of Hospitality and Tourism Technology (in press). 4. Ting, L. H., Boo, H. C., & Othman, M. (2011). Development of service quality dimensions in Malaysia The case of a multicultural society. SEGi Review, 4(1),

9 5. Fatimah, U., Boo, H. C., Sambasivan, M., & Salleh, R. (2011). Foodservice hygiene factors - The consumer perspective. International Journal of Hospitality Management, 30(1), Chua, B. L., Othman, M., Boo, H. C., AbKarim, M. S., & Ramachandran, S. (2010). Servicescape failures and recovery strategies in the foodservice industry: The effects to customer repatronization. Journal of Quality Assurance in Hospitality and Tourism, 11(3), Chua, B. L., Othman, M., Boo. H. C., Karim, M. A. S., & Sridar, R. (2009). Customers reaction to servicescape failure and associated recovery strategy: An exploratory study in food service industry. Journal of Tourism, Hospitality & Culinary Art, 1(2), Boo, H. C., Chan, L. T., & Fatimah. U. (2008). Healthy eating away-fromhome: Effects of dining occasion and number of menu item. International Food Research Journal (formerly ASEAN Food Journal), 15(2), Boo, H. C., & Mattila, A. (2002). A hotel-restaurant brand alliance model: Antecedents and consequences. Journal of Foodservice Business Research (formerly Journal of Restaurant and Foodservice Marketing), 5(2), Boo, H. C., Ghiselli, R. F., & Almanza, B. A. (2000). Consumer perceptions and concerns about the healthfulness and safety of food served at fairs and festivals. Event Management: An International Journal (formerly Festival Management and Event Tourism), 6(2), Boo, H. C., Kuan, T. K., & Loo, P. T. (2009). Effects of cultural difference on preference for popular Malaysian cuisines. Revue Tourisme, 17(November), Boo, H. C., Ismail, A. F., & Saad, N. H. M. (2008). Effectiveness of service recovery strategy on consumers perceived justice: A multi-cultural perspective in Malaysia. Revue Tourisme, 16(October), Chan, L. T., Fatimah, U., & Boo, H. C. (2008). Effects of menu items and dining occasion on the eating selection Does health knowledge matter? Revue Tourisme, 16(October), Chua, B. L., Boo, H. C., AbKarim, M. S., Ramachandran, S., & Othman, M., (2010). Using critical incident technique to identify the effect of servicescape failure and the effectiveness of recovery strategy on dining experience. SEGi Review, 3(1),

10 Food Science Related 15. Chew, F. N., Tan, W. S., Boo, H. C., & Tey, B. T. (2012). Statistical optimization of green fluorescent protein production from Escherichia coli BL21(DE3). Preparative Biochemistry and Biotechnology, 42(6), Shavakhi, F., Boo, H. C., Osman, A., & Ghazali, H. M. (2012). Effects of enzymatic liquefaction, maltodextrin, concentration, and spray-dryer air inlet temperature on pumpkin powder characteristics. Food Bioprocess Technology, 5(7), Saadi, S., Ariffin, A. A., Ghazali, H. M., Abdulkarim, M. S., & Boo, H. C. (2012). Crystalization regime of w/o emulsion [e.g., multipurpose margarine] models during storage. Food Chemistry, 133(4), Saadi, S., Ariffin, A. A., Ghazali, H. M., Miskandar, M. S., Boo, H. C., & Abdulkarim, M. S. (2012). Application of differential scanning calorimetry (DSC), HPLC and pnmr for interpretation primary crystallisation caused by combined low and high melting TAGs. Food Chemistry, 132(1), Loi, C. C., Boo, H. C., Abdulkarim, S. M., & Ariffin, A. A. (2011). A high performance liquid chromatography method for determination of furfural in crude palm oil. Food Chemistry, 128(1), Ariffin, A. A., Mohamud, Y., Roselina, K., Boo, H. C., Nyuk, L. C., & Che Man, Y. B. (2011). Rheological, chemical and DSC thermal characteristics of different types of palm oil/palm stearin-based shortenings. International Food Research Journal, 18(1), Shavakhi, F., Boo, H. C., Osman, A., & Ghazali, H. M. (2011). Application of znosetm for classification of enzymatically-macerated and steamed pumpkin using principal component analysis. International Food Research Journal, 18(1), Artan, M. Y., Karim, R., Boo, H. C., Ariffin, A. A., Che Man, Y., & Chin, N. L. (2010). The influence of different formulations of palm oil/palm stearin-based shortenings on the quality of white bread. Middle-East Journal of Scientific Research, 5(6), Artan, M. Y., Ariffin, A. A., Boo, H. C., Karim, R., Che Man, Y., & Chin, N. L. (2010). Changes in the quality characteristics of white bread made using different shortening formulations during storage. World Applied Sciences Journal, 10(2), Saadi, S., Ariffin, A. A., Ghazali, H. M., Miskandar, M. S., Abdulkarim, S. M., & Boo, H. C. (2010). Effect of blending and emulsification on thermal 10

11 behaivor, solid fat content, and microstructure properties of palm oil-based margarine fats. Journal of Food Science, 76(1), C21-C Loi, C. C., Boo, H. C., Abdulkarim, S. M., & Ariffin, A. A. (2010). Application of headspace-solid-phase microextraction and gas chromatography of the analysis of furfural in crude palm oil. Journal of the American Oil Chemists, 87(6), Ariffin, A. A., Soom, R. M., Boo, H. C., Loi, C. C., Chai, Y. H., & Abdulkarim, S. M. (2009). Detection and determination of furfural in crude palm oil. Journal of Food, Agriculture & Environment, 17(2), Mirhosseini, H., Tan, C. P. Taherian, A. R., & Boo, H. C. (2009). Modeling the physicochemical properties of orange beverage emulsion as function of main emulsion components using response surface methodology, Carbohydrate Polymer, 75(3), Mirhosseini, H., Tan, C. P. Nazimah, S. A. H. Yusof, S., & Boo H. C. (2009). Characterization of the influence of main emulsion components on the physicochemical properties of orange beverage emulsion using response surface methodology, Food Hydrocolloids, 23(2), Mirhosseini, H., Tan, C. P., Aghlara, A., Nazimah, S. A. H., Yusof, S., & Boo, H. C. (2008). Influence of pectin and CMC on physical stability, turbidity loss rate, cloudiness and flavor release of orange beverage emulsion during storage, Carbohydrate Polymer, 73(1), Leisner, J. J., Rusul, G., Wee, B. W., Boo, H. C., & Muhammad, K. (1997). Microbiology of chili bo, a popular Malaysian food ingredient. Journal of Food Protection, 60(10),

12 C. Conference and Exhibition Presentations and Articles in Proceedings: 1. Roozbeh, B. H. & Boo, H. C. (21-24 May, 2013). Digging into the unconscious mind of gastronomes: Using modified ZMET. The 11 th APacCHRIE Conference, Macau SAR, China. (Best Paper Award) 2. Chan, W. L., Wan Melissa, W. H., & Boo, H. C. (21-24 May, 2013). Eyeing on the online complaint: Is it representable? The 11 th APacCHRIE Conference, Macau SAR, China. 3. Roozbeh, B. H. & Boo, H. C. (28 Nov-1 Dec, 2012). Differences in food experiences between first time and repeat visitors: The case of Malaysia. The 4 th Asia-Euro Tourism, Hospitality & Gastronomy Conference, Subang Jaya, Selangor, Malaysia. 4. Loo, P. T., Khoo-Lattimore, C., & Boo, H. C. (28 Nov-1 Dec, 2012). The handling of customer complaints and its effects on restaurant employees personal and job-related domains. The 4 th Asia-Euro Tourism, Hospitality & Gastronomy Conference, Subang Jaya, Selangor, Malaysia. 5. Boo, H. C. & Tan, C. Y. (2-5 June, 2011). Effect of apology and compensation on post recovery satisfaction in the case of misbehavior of other customers. The 9 th APacCHRIE Conference, Hong Kong SAR, China. 6. Boo, H. C. & Tan, C. Y. (2-5 June, 2011). Effect of apology and compensation on post recovery satisfaction in the case of misbehavior of other customers. The 9 th APacCHRIE Conference, Hong Kong SAR, China. 7. Loo, P. T., Boo, H. C., & Khoo-Lattimore, C. (2-5 June, 2011). Service failure analysis of online customer complaints The case of chained foodservice. The 9 th APacCHRIE Conference, Hong Kong SAR, China. 8. Loo, P. T. & Boo, H. C. (25-27 December, 2010). The case of double deviation in service failure in two local chained foodservice companies. The 3 rd Asia-Euro Tourism, Hospitality & Gastronomy Conference, Subang Jaya, Selangor, Malaysia. 9. Roozbeh, B. H. & Boo, H. C. (25-27 December, 2010). Conceptual framework of attitude change in tourists food consumption experience. The 3 rd Asia-Euro Tourism, Hospitality & Gastronomy Conference, Subang Jaya, Selangor, Malaysia. 10. Wan Rusin, W. I., Othman, M., & Boo, H. C. (22-24 December, 2010). Adolescent s influence in family food consumption decision. International Conference on Food Research, Putrajaya, Selangor, Malaysia. 12

13 11. Roozbeh, B. H. & Boo, H. C. (22-24 December, 2010). Profiling Malaysian tourist segments using visit motivation. International Conference on Food Research, Putrajaya, Selangor, Malaysia. 12. Nurhazwani, A. & Boo, H. C. (22-24 December, 2010). Nutritional status, food preference and food intake amongst Malaysian Army Recruits. International Conference on Food Research, Putrajaya, Selangor, Malaysia. 13. Ting, L. H. & Boo, H. C. (9-11 December, 2009). Reexamination of Service Quality Dimensions in the Malaysia Retailing Industry. 3rd Asia Pacific Marketing Conference, Kuching, Sarawak, Malaysia. 14. Ismail, A. F., Murphy, J., Boo, H. C., & Sambasivan, M. (30 Nov-2 Dec, 2009). The diffusion of information technology applications in Malyasia s foodservice industry. The Australian & New Zealand Marketing Academy. 2009, Melbourne, Australia. 15. Shavakhi, F., Boo, H. C., Osman, A. & Ghazali, H. M. (21-23 October, 2009). Application of znose TM for VaporPrint TM determination of raw and processed pumpkin. The 11 th ASEAN Food Conference, Bandar Seri Begawan, Brunei Darussalam. 16. Boo, H. C. & Tan, M. L. (28-31 May, 2009). Dysfunctional customer behaviour in Malaysia. The 7 th Asia Pacific CHRIE Conference, Singapore. 17. Ting, L. H., Boo, H. C., Othman, M., Teoh, K., & Sambasivan, M. (28-31 May, 2009). Service quality dimensions in Malaysian hospitality industry Revisiting SERVQUAL after 20 years. The 7 th Asia Pacific CHRIE Conference, Singapore. 18. Ismail, A. F., Sambasivan, M., Boo, H. C., & Murphy, J. (10-13 February, 2009). Adoption of back-of-house information technology in Malaysia's foodservice industry. The 18 th CAUTHE Conference 2009, Fremantle, Western Australia. 19. Boo, H. C. & Loo, P. T. (3-4 December, 2008). The potential of cobranded product expansion in Malaysia: Product quality, perceived fit and consumer attitude. AFBE Conference, Selangor, Malaysia. 20. Ting, L. H., Boo, H. C., & Othman, M. (3-4 December, 2008).Development of service quality dimensions in Malaysia The case of a multicultural society. AFBE Conference, Selangor, Malaysia. 21. Chua, B. L., Othman, M., Boo, H. C., Karim, M. S., & Ramachandran, S. (3-4 December, 2008). Using critical incident technique to identify the effect of 13

14 servicescape failure and the effectiveness of recovery strategy on dining experience. AFBE Conference, Selangor, Malaysia. 22. Boo, H. C., Lim, S. Y., & Fatimah, U. (21-22 November, 2008). Is consumption a functional or emotional? The case of monosodium glutamate consumption in Malaysia. The 2 nd Asia-Euro Conference, Selangor, Malaysia. 23. Boo, H. C., Kuan, T. K., Nazimah, S. A. H., Gulam, K. R., & Loo, P. T. (21-22 November, 2008). Effect of cultural difference on preference towards Malaysian popular cuisines. The 2 nd Asia-Euro Conference, Selangor, Malaysia. 24. Faiz Nur, H. A., Boo, H. C., Yaakob, C. M., & Murali, S. (26 July, 2008). Factors affecting the Halal pursuit in foodservice industry. National Symposium on Tourism Research, Penang, Malaysia. 25. Boo, H. C. & Ting, L. H. (3-4 June, 2008). Cultural differences in the effect of explanation on consumers perceived justice and post-recovery satisfaction. The 7 th Asia Pacific Forum for Graduate Students Research in Tourism, Selangor, Malaysia 26. Boo, H. C. & Ting, L. H. (21-24 May, 2008). Attribution of service failure The power of explanation among three major cultural groups in Asia. The 6 th Asia Pacific CHRIE Conference, Perth, Australia. 27. Ismail, A. F., Alsagoff, A. K., Boo, H. C., & Sambasivan, M. (21-24 May, 2008). Adoption of front-of-house information technology application among foodservice companies in Malaysia An empirical investigation. The 6 th Asia Pacific CHRIE Conference, Perth, Australia. 28. Othman, M., Boo, H. C., Karim, M. S., Ramachandran, S., & Chua, B. L. (14-16 May, 2008). Investigation of servicescape failures and associated recovery strategies in food service establishments. The 17 th Council for Hospitality Management Education Annual Research Conference, Glasgow, UK. 29. Boo, H. C., Fatimah, U., Sambasivan, M., Abu Bakar, F., & Salleh, R. (November 27-29, 2007). Effect of food hygiene quality in foodservice: Measuring consumer purchase intention and the role of perceived risk. UPM Invention, Research and Innovation Exhibition, Selangor, Malaysia. (Bronze medal) 30. Ariffin, A. A., Mohammed, A. S., Boo, H. C., & Loi, C. C. (November 27-29, 2007). Detection and determination of furfural, a dehydrated xylose, in crude palm oil. UPM Invention, Research and Innovation Exhibition, Selangor, Malaysia. (Gold medal) 14

15 31. Fatimah, U., Sambasivan, M., Abu Bakar, F., Salleh, R., & Boo, H. C. (August 21-23, 2007). Effect of food hygiene quality on consumers intention to purchase food away from home: The role of perceived risk. ASEAN Food Conference, Kuala Lumpur, Malaysia. 32. Ismail, A. F., Alsagoff, A. K., Boo, H. C., & Sambasivan, M. (August 21-23, 2007). Factors influencing adoption of front-of-house information technology application: The case of foodservice industry in Malaysia. ASEAN Food Conference, Kuala Lumpur, Malaysia. 33. Boo, H. C., Ismail, A. F., & Fatimah, U. (May 23-27, 2007). A multi-cultural perspective of service recovery strategy and its effects on consumers perceived justice and post-recovery satisfaction. The 5 th Asia Pacific CHRIE & 13 th Asia Pacific Tourism Association Joint Conference, Beijing, China. 34. Chan, L. T., Fatimah, U., & Boo, H. C. (Nov 9-10, 2006). Effect of menu items and dining occasion on the eating selection Does health knowledge matter? The 1 st Asia-Euro Conference, Kuala Lumpur, Malaysia. (Best Paper Award) 35. Boo, H. C., Ismail, A. F., & Saad, N. H. M. (Nov 9-10, 2006). Effectiveness of service recovery strategy on consumers perceived justice: A multi-cultural perspective in Malaysia. The 1 st Asia-Euro Conference, Kuala Lumpur, Malaysia. 36. Kuan, T. K., Boo, H. C., Nazimah, S. A. H., Gulam, R. R. A., & Mirnalini K. (22-24 August, 2006). Detection threshold and preference level of monosodium glutamate (MSG): A comparative study among three major ethnic groups in Malaysia. Invention, Research and Innovation Exhibition, UPM, Malaysia. (Bronze medal) 37. Ismail, A. F., Alsagoff, A. K., Boo, H. C., & Sambasivan, M. (November 28-29, 2005). Adoption of information technology in foodservice industry: A diffusion innovation perspective. The International Conference on Tourism and Hospitality, Penang, Malaysia. 38. Boo, H. C. & Mattila, A. (July 27-31, 2005). Hotel-restaurant brand alliance: The role of concept consistency and goal salience in consumers fit judgments. The 2005 International CHRIE Conference, Las Vegas, NV. 39. Ng, T. S., Boo, H. C., & Ingram, A. (May 26-28, 2005). Effect of job redesign on employees job satisfaction and commitment in the Singapore hotel industry. The 3 rd Asia Pacific CHRIE Conference, Kuala Lumpur, Malaysia. 40. Fatimah, U., Boo, H. C., & Russly, A. R. (May 26-28, 2005). Food hygiene in foodservice: The mediating effect of perceived risk on consumers purchase intentions. The 3 rd Asia Pacific CHRIE Conference, Kuala Lumpur, Malaysia. 15

16 41. Boo, H. C. & Mattila, A. (December 9-13, 2003). Effect of hedonic and utilitarian goals in similarity judgment of a hotel-restaurant brand alliance. The 3 rd International Conference on Electronic Business Conference, National University of Singapore. 42. Boo, H. C. & Mattila, A. (October 23-26, 2003). The moderating role of consumption goals and brand Image on customer perceptions. Frontiers in Services, Washington, DC. 43. Boo, H. C. (March 25, 2001). The antecedents and consequences of hotelrestaurant brand alliance. The 2001 Graduate Exhibition, Pennsylvania State University, PA. 44. Boo, H. C. & Mattila, A. (January 6-8, 2000). Critical success factors for foodservice operations in the chain-operated full service hotels. The 5 th Annual Graduate Education and Graduate Students Research Conference in Hospitality & Tourism, Houston, TX. 45. Boo, H. C., Ghiselli, R. F., & Almanza, B. A. (July 1998). Consumers perceptions and concerns about safety and healthfulness of food served at fairs and festivals as compared to other foodservice establishments. The 1998 International CHRIE Conference, Orlando, FL. D. Technical Reports: 1. Boo, H. C. (2012). Formulated nutritional premix for bread products. Submitted to Mega Innovative Ingredients Sdn. Bhd., Malaysia. 2. Boo, H. C. (2012). Healthy menu and its effect on nutritional status among army recruit in Pusasda. Submitted to Brahim Sdn. Bhd., Malaysia 3. Boo, H. C. (2010). Market trend, consumer segmentation, and brand positioning for biscuits industry in Malaysia. Submitted to Perfect Food Sdn. Bhd., Malaysia. 4. Boo, H. C. (2010). Product development: Optimization of formulation for bird s nest drink. Submitted to 13 AM Sdn. Bhd., Malaysia 5. Boo, H. C. (2007). Consumers dining decisions in Japanese restaurant. Submitted to Sushi Kin Sdn. Bhd., Malaysia. 6. Boo, H. C. & Chai, L. Y. (2007). A study on the actual and perceived waiting time among consumers in Sushi King Restaurant. Submitted to Sushi Kin Sdn. Bhd., Malaysia. 16

17 7. Boo, H. C. & Zafirah, M. N. (2007). The relationship between time and sensory quality of six selected Japanese food items. Submitted to Sushi Kin Sdn. Bhd., Malaysia. 8. Boo, H. C. & Ong, H. W. (2007). Service quality evaluation and customer satisfaction: Comparison between normal and closing hours in Sushi King Restaurant. Submitted to Sushi Kin Sdn. Bhd., Malaysia. 9. Nazimah, S. A. H., Rusul, G., Boo, H. C., & Kuan, T. K. (2006). An investigation on the detection threshold, preference level, beliefs, attitude, and behavioral intention The effect of culture, ethnic cuisine, and form of food. Submitted to International Glutamate Technical Committee (IGTC), Tokyo. 10. Loo, P. T. & Boo, H. C. (2006). Effectiveness of training program on suggestive selling: From the content and employees perspectives. Submitted to Sushi Kin Sdn. Bhd., Malaysia. 11. Lin, S. Y. & Boo, H. C. (2006). Job characteristics and employee retention in Sushi King restaurant. Submitted to Sushi Kin Sdn. Bhd., Malaysia. 12. Boo, H. C., Lee, S., Forr, J., Delavan, W., & Kyle, G. (2000). Understanding consumers thoughts and feeling in using computer and information technology system. Submitted to Computing and Information Support, The Pennsylvania State University, USA. 13. Boo, H. C. (1999). Analysis of breakfast sales in John Abbott College Cafeteria. Submitted to John Abbott College School Foodservice, Montreal. 14. Hiemstra, S., Boo, H. C., Nelson, D., & Almanza, B. A. (1998). School commodity testing, School Year. Report 10. Submitted to School and Community Nutrition Program Division, Indiana State Department of Education, USA. 17

18 EDITORIAL WORK: 2012 Editorial board member of Journal of Hospitality and Tourism Research 2011 present Ad-hoc manuscript reviewer for International Journal of Contemporary Hospitality Management 2010 present Ad-hoc manuscript reviewer for Ecology of Food and Nutrition Ad-hoc manuscript reviewer for International Journal of Hospitality Management 2009 present Ad-hoc manuscript reviewer for Journal of Hospitality and Tourism Research Ad-hoc manuscript reviewer for Malaysian Journal of Nutrition 2007 present Ad-hoc manuscript reviewer for International Food Research Journal 18