Cases involving food allergy and their effects seem to be growing all around the world. The effects of food allergy can range from mild to severe and even lead to death. It is also noted that students are among the frequent victims of food allergy. The cure for food allergy is unknown. Thus, a form of intervention is needed to prevent food allergy from occurring. In order to do so, an adequate level of knowledge concerning food allergy is crucial. This study, therefore, explores the level of awareness and knowledge on food allergy among hospitality students in Malaysia. Survey method was utilized in this study and questionnaires were distributed to 150 students specifically who are studying hospitality program at two universities in the Northern region of Malaysia. Results revealed that majority of the respondent have an average knowledge pertaining to food allergy issue. This paper revealed the general knowledge, awareness and perceptions of hospitality students pertaining to food allergy. The implication of the study would benefit the public. Proper development of food allergy syllabus will enhance student knowledge and perhaps will help them to prepare and serve wholesome food to the customers.

Food allergy has been recognised by the World Health Organisation as a chronic disease that could lead to fatality. The symptoms can mediate from mild to severe consequences. Some cases have reported that food allergy sufferers are bullied and are discriminated at workplace, thus increasing their stress level, apart from facing difficulty in consuming certain food due to allergy. This has an adverse effect on the quality of life amongst food allergy sufferers. Medical bills are increased when food allergy sufferers become unknowingly exposed to food allergen. Hence, this study investigated food allergens among food allergy sufferers in order to make their lives better. A total of 250 respondents participated in an online survey. Surprisingly, apart from chicken, soybean and other food allergens that have been listed under the Big Eight Allergens, the respondents mentioned some fruits that could trigger allergic reactions, such as rambutans and watermelons. Food allergy sufferers can be allergic to seafood and seafood products as well, such as shrimp paste or locally known as belacan, which refers to fermented shrimp paste cured under the sun. It is a common food ingredient used among Malaysians. The study findings offer practical insights, such as avoidance of food allergens amidst food allergy sufferers and help the government to carefully manage for menu planning. The knowledge contribution of this study reveals several specific food and fruits, as aforementioned, which appear to be common and nutritious food, yet harmful to food allergy sufferers.

The study aims to explore the restaurant attributes that fit specifically into three different types of food and beverage businesses: casual dining, fast food and coffee shops. The notion is based on customer-perceived importance proposed for a specific one-generation cohort. There were 519 respondents from Generation Z, gathered in mid-2023 using both printed and online questionnaires. Data were analyzed using factor analysis with SPSS. The restaurant attribute consisted of five types based on past literature, food, service, ambiance, experience and safety. However, the findings for the Gen Z context, resolved into only three types: casual dining, fast food and coffee shops, consisting of 30, 23 and 27 items respectively. To add, despite female Gen Z demanding more cleanliness than its male counterpart, both agree that quality of taste is the most important attribute for choosing a restaurant. The result of this study provides valuable information for restaurant businesses to better grasp Gen Z market’s dining habits. Restaurant operators will understand how customers evaluate the relevance of restaurant qualities differently.