Volunteer tourism, which is commonly referred to as voluntourism, is currently a dynamic alternative travel option with a focus on sustainable tourism. However, existing literature reveals that voluntourism activities do not meet tourists’ expectation, fail to provide experiences related to environmental issues, and thus, leads to their dissatisfaction. Realising the importance of the satisfaction of the voluntourists’ future behaviour, applying the volunteer function inventory, coupled with environmental concern, the authors aim to identify factors influencing voluntourists’ satisfaction and present the outcomes of voluntourists’ satisfaction among island visitors in Malaysia. Using a purposive sampling method, the data were collected through a survey among voluntarists in east coast island tourist destinations. A total of 278 valid questionnaires were gathered from two sessions of data collection process. Due to the model’s complexity, SEM-PLS version 3.3.2. was employed to analyse the hypotheses of the study. The results of the study revealed that career and social functions, in contrast with other variables, do not positively influence the voluntourists’ satisfaction. The continuous intention and the intention to recommend factors positively support the research model. Studies on voluntourists in Malaysian island destinations are relatively novel. Besides enriching the literature on voluntourism, which is particularly scarce especially in the Asian setting, the findings are also beneficial to local governments and voluntourism organisations to develop suitable approaches and policies to promote voluntourism in island destinations. The study is limited to the island destination setting. Future studies should focus on other destinations such as cultural and heritage sites, because these destinations have sentimental values that should be preserved.

Purpose: The current study aims to explore factors influencing Muslim customers’ revisit intention toward non-Halal-certified international restaurant outlets by considering the mediating roles of restaurant image and price fairness and the moderating roles of service quality. Design/methodology/approach: A purposive sampling method was used. Self-administered survey questionnaires were distributed around shopping malls in Kuala Lumpur, Putrajaya, the Northern region and the East Coast of Malaysia. Only 603 questionnaires were fully completed among 626 collected questionnaires. The SMART-PLS version 4 software was used to analyze the collected via structural equation modeling. Findings: The findings demonstrated that food quality, authenticity and Halalness positively impacted price fairness, restaurant image and revisit intention. The restaurant image also positively mediated the relationship between authenticity, Halalness and revisit intention while the restaurant image sequentially mediated the association between food quality, price fairness and revisit intention. Furthermore, the service quality was discovered to positively moderate the relationship between the restaurant image and revisit intention. Practical implications: The findings contributed to food premise organizations, particularly non-Halal-certified international food outlets, in attracting Muslim customers. Originality/value: The stimulus–organism–response theory application was incorporated with food quality, authenticity and Halalness, price fairness and restaurant image to identify the contributing factors to revisit intention for non-Halal-certified restaurants among Muslim consumers in Malaysia.

The article manages to apprehend the reader's attention to grasp the subjects and the orientation of the author's endeavor to deliver. The narrative could be more straightforward to establish interest on the points to be delivered.

The comment as below: Problem statement: the article requires improvement on strong justification with citation support to establish substance and contribution of the article. The article highlights and focus on the following arguments about surviva...