This paper aims to investigate e-learning acceptance in Malaysian higher education institutions and the moderating effect of self-efficacy. This study is crucial as online and distance learning have grown in all education sectors due to the COVID-19 pandemic. A valid sample of 414 survey responses from active students currently enrolled in undergraduate and postgraduate levels in Malaysian higher education institutions was collected for data analysis. Structural Equation Modelling (SEM) was employed in the data analysis. Results indicate that all four exogenous variables (performance expectancy, social influence, perceived enjoyment, and self-efficacy) significantly affect students’ acceptance towards e-learning. However, only performance expectancy and social influence are moderated by self-efficacy towards acceptance of e-learning, as self-efficacy does significantly strengthen the relationship of performance expectancy and social influence towards e-learning acceptance. The findings may serve as a reference point for future studies in response to changing the learning method preferences and technological advancements.

Given the global environmental degradation due to conventional food consumption and demand, sustainable food consumption (organic food) counters the deterioration by increasing consumers’ sustainable food consumption. As organic food development in Malaysia remains in its infancy as a niche market, research on green marketing with localised applications remains scarce and does not significantly catalyse organic food demand. The study investigates the consumers’ attitudes, perceived social pressure, autonomy, and receptivity to green communication toward organic food purchase intention. The study applied a causal analysis where a quantitative method was employed. Purposive sampling was employed in the study, where primary data was used for analysis through an online survey. The survey employed five Likert scale measurements where data were collected in Malaysia, and 268 valid responses were obtained. The data were analysed using SPSS and AMOS software. The finding revealed a significant influence of personal attitude, perceived autonomy, and receptivity to green communication on organic food purchase intention. Perceived social pressure did not indicate a statistically significant relationship towards organic food purchase intention. Receptivity to green communication was found to be statistically insignificant as a moderator. Stakeholders and organic food producers may benefit from the study’s detailed analysis of the market’s current state to better predict its growth and ensure the industry’s long-term viability.

The emergence of a ‘new normal’ life caused by pandemic Coronavirus Disease (COVID-19) leads to consumer perception and business practices changes. However, there is limited data on the current market demand and condition on consumer purchase intention of organic food associated with food safety knowledge. Thus, this study aimed to examine consumer perception toward organic food in a new normal life. A total of 330 valid responses were received for analysis using Structural Equation Modelling (SEM) and PROCESS. The data were collected in Malaysia using an online questionnaire mainly because of physical distances and Movement Control Order (MCO). The finding revealed that personal attitude, perceived social pressure, and perceived autonomy influence organic food purchase intention in a new normal life. However, it is not perceived as green trust. Besides, food safety knowledge significantly moderates the relationship between personal attitudes toward organic food purchase intention. The finding is valuable for current producers, marketers, and the government body to understand the changes in consumer purchase intention in a new normal life and assist future planning and operationalising to protect, develop and maintain the organic food industry.

Purpose: The study aims to explore factors that influence students’ academic performance in the context of physical ergonomics and assess the mediating effect of motivation between lighting, noise, temperature, chair design and students’ performance from the student’s perspective.Design/methodology/approach: The research was categorised as a correlational study and employed non-contrived and cross-sectional methods to achieve its objectives. The target population was university students aged 18 years old and above enrolled in Malaysia’s higher education institutions. Due to the inaccessibility of the sample frame, convenience sampling, a type of non-probability sampling, was utilised. Data collection was conducted through an online survey primarily distributed among student groups.Findings: The study’s findings reveal that only two exogenous variables, lighting and noise, directly influence students' performance. Additionally, motivation is a potent and significant factor in shaping students' performance. Motivation is also identified as a mediator in the complex relationship between lighting, noise, temperature and student performance. Surprisingly, although temperature does not directly influence student performance, it indirectly influences performance through motivation.Originality/value: This study is an original exploration into the intricate factors shaping students' academic performance within the domain of physical ergonomics from a student perspective. The research uniquely investigates the mediating impact of motivation on the relationships between lighting, noise, temperature, seating arrangements and academic outcomes. The findings will contribute novel insights to the existing body of knowledge, offering a distinct perspective on the complex dynamics that influence student learning experiences and performance in educational settings.

Purpose: Ghost kitchens are reshaping the food service industry by leveraging technology to optimise operations and meet the rising demand for convenient, high-quality meal delivery. Despite being a relatively new model, their growth potential is substantial. This study examines the factors driving customer purchase decisions, with a focus on the mediating roles of perceived benefits and trust in product assurance. Design/methodology/approach: A quantitative, correlational study was conducted, targeting consumers aged 18 and above with prior experience of purchasing from ghost kitchens. Data were collected in Klang Valley, Malaysia, and 292 valid responses were analysed using SPSS and SmartPLS. The reliability and validity of the data were confirmed. Findings: The results indicate that customer knowledge, perceived benefits, and trust in product assurance directly influence purchase decisions, while electronic word-of-mouth does not. However, electronic word-of-mouth indirectly influences purchase decisions through perceived benefits and trust in product assurance. Furthermore, perceived benefits and trust in product assurance were identified as significant mediators between customer knowledge and purchase decisions. Originality/value: This study advances ghost kitchens research by uncovering the cognitive and perceptual factors that shape consumer purchase decisions. Unlike previous studies that primarily focused on operational efficiency and the direct benefits of ghost kitchens from the consumer’s perspective, this study specifically examines the cognitive and perceptual factors that directly influence actual purchasing behaviour. By empirically validating these relationships, this study contributes to refining consumer decision-making models within the context of digital food service platforms.