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PUAN NURUL FARDILA BINTI ABD RAZAK

FACULTY OF HOSPITALITY, TOURISM AND WELLNESS
fardila.ar@umk.edu.my

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GROUP OF EXPERTISE
  1. SUSTAINABLE FOOD WASTE PRACTICE AMONG SMALL MEDIUM ENTERPRISE (SME) RESTAURANT OPERATORS IN PENINSULAR MALAYSIA | CO | 2022
  2. REVIEW OF INTERNATIONAL GEOGRAPHICAL EDUCATION ONLINE (RIGEO) | CO | 2021
  1. FACTORS INFLUENCING TOURISTS TO CONSUME LOCAL FOOD IN KELANTAN | CO | 2020
  2. INVESTIGATING TOURIST VISIT INTENTION TOWARDS DESTINATION FOOD IMAGE IN KELANTAN | CO | 2020
  3. THE FACTORS THAT INFLUENCE THE SUSTAINABILITY OF THE TRADITIONAL CUISINES AMONG THE MILLENNIALS IN MALAYSIA | CO | 2020
  4. THE EFFECTS OF FOOD SAFETY KNOWLEDGE ON FOOD HANDLING PRACTICES AMONG STREET FOOD VENDORS IN KOTA BHARU | CO | 2020
  5. FACTORS INFLUENCING PARTICIPATION IN GREEN PRACTICES AMONG HOTEL GUESTS IN KELANTAN | CO | 2020
  6. FACTORS THAT DETERMINE TOURIST¿S PURCHASE INTENTION TOWARD KELANTANESE LOCAL CUISINE | MAIN | 2021-11
  7. FUND FOR FOOD: COMPLETE GUIDE TO HELP FIGHT HUNGER ON CAMPUS | CO | 2021
  8. THE APPLICATION OF PLANNED BEHAVIOR THEORY TO THE ADOPTION OF FOOD BANK PROGRAM AMONG UNIVERSITY STUDENTS | CO | 2023
  9. THE RELATIONSHIP OF ECOTOURISM DEVELOPMENT TOWARDS ECOTOURISM DESTINATION COMPETITIVENESS. A CASE STUDY IN KELANTAN | CO | 2022
  10. THE EFFECT OF FACILITY AESTHETICS ON GUEST SATISFACTION: THE CASE OF THREE STAR HOTEL IN KELANTAN | CO | 2023
  11. FACTORS THAT INFLUENCE CUSTOMER PURCHASE INTENTION TOWARDS FOOD TRUCK PRODUCT | CO | 2022
  12. CONSUMER ACCEPTANCE TOWARDS INNOVATION IN MALAY TRADITIONAL FOOD | CO | 2022
  13. FACTORS THAT INFLUENCING CUSTOMER¿S SATISFACTION TOWARD FOOD TRUCKS IN KOTA BHARU, KELANTAN | CO | 2023
  1. PENGAWALAN KOS PERNIAGAAN RESTORAN | CO | 2022
  2. THE EFFECT OF FOOD HAWKERS¿ BEHAVIOUR TOWARDS ENVIRONMENTALLY FRIENDLY FOOD PACKAGING | CO | 2023
  1. PRO-ENVIRONMENTAL BEHAVIOUR IMPACTS ON THE WILLINGNESS TO PAY FOR BIO-BASED SUSTAINABLE FOOD PACKAGING | CO | 2023
  2. THE EFFECT OF FOOD HAWKERS¿ BEHAVIOUR TOWARDS ENVIRONMENTALLY FRIENDLY FOOD PACKAGING | CO | 2023
  1. THE IMPACT OF COMMUNITY BASED TOURISM ON SOCIO-CULTURAL AND ECONOMIC ASPECT OF ORANG ASLI IN DUSUN KAMPUNG KUALA MU, SUNGAI SIPUT | CO | 2020
  2. SUSTAINABLE FOOD WASTE PRACTICE AMONG SMALL MEDIUM ENTERPRISE (SME) RESTAURANT OPERATORS IN PENINSULAR MALAYSIA | CO | 2021
  3. FUND FOR FOOD: COMPLETE GUIDE TO HELP FIGHT HUNGER ON CAMPUS | CO | 2021
  4. TOURISM IN PARADISE | MAIN | 2021-12
  5. MERCU KEJAYAAN USAHAWAN ROTI | MAIN | 2022-04
  6. UNDERSTANDING THE FACTORS INFLUENCING LOCAL FOOD CONSUMPTION AMONG DOMESTIC TOURISTS IN KOTA BHARU, KELANTAN | CO | 2022
  7. THE INFLUENCE OF YOUNGSTER¿S SATISFACTION TOWARDS HIPSTER FOOD IN KOTA BHARU, KELANTAN | CO | 2023-12
  8. FACTORS INFLUENCING VISITORS MOTIVATIONS IN ATTENDING FOOD FESTIVAL IN MALAYSIA | CO | 2023-12
  1. EVALUATION OF CONSUMER ACCEPTANCE TOWARDS BREAKFAST CEREAL ALTERNATIVE OF ORANGE-FLESHED SWEET POTATO: IPOMOEA CRUNCHY CRUNCH CEREAL | HEAD | UMK-FUND | 2020
  2. EVALUATION OF CONSUMER ACCEPTANCE TOWARDS BREAKFAST CEREAL ALTERNATIVE OF ORANGE-FLESHED SWEET POTATO: IPOMOEA CRUNCHY CRUNCH CEREAL | HEAD | UMK-FUND | 2021
  3. EVALUATION OF CONSUMER ACCEPTANCE TOWARDS BREAKFAST CEREAL ALTERNATIVE OF ORANGE-FLESHED SWEET POTATO: IPOMOEA CRUNCHY CRUNCH CEREAL | HEAD | UMK-FUND | 2022
  4. FOSTERING SOCIO-ECONOMIC ACTIVITIES AND COMMUNITY INVOLVEMENT IN NATIVE BASED TOURISM PRODUCT AMONG ORANG ASLI | MEMBER | KPT | 2020
  5. FOSTERING SOCIO-ECONOMIC ACTIVITIES AND COMMUNITY INVOLVEMENT IN NATIVE BASED TOURISM PRODUCT AMONG ORANG ASLI | MEMBER | FRGS | 2017
  6. THEORETICAL INVESTIGATION ON FOOD HAWKERS¿ BEHAVIOUR TOWARDS ENVIRONMENTALLY FRIENDLY FOOD PACKAGING | MEMBER | UMK-FUND | 2020
  7. THEORETICAL INVESTIGATION ON FOOD HAWKERS¿ BEHAVIOUR TOWARDS ENVIRONMENTALLY FRIENDLY FOOD PACKAGING | MEMBER | UMK-FUND | 2021
  8. THEORETICAL INVESTIGATION OF CONSUMERS¿ PRO-ENVIRONMENTAL BEHAVIOUR IMPACTS ON THE WILLINGNESS TO PAY (WTP) FOR NEW BIO-BASED SUSTAINABLE PACKAGING | MEMBER | UMK-FUND | 2020
  9. THEORETICAL INVESTIGATION OF CONSUMERS¿ PRO-ENVIRONMENTAL BEHAVIOUR IMPACTS ON THE WILLINGNESS TO PAY (WTP) FOR NEW BIO-BASED SUSTAINABLE PACKAGING | MEMBER | UMK-FUND | 2021
  10. WORK BASED LEARNING PROGRAM EXPERIENCES, SATISFACTION, AND FUTURE CAREERS AMONG HOSPITALITY STUDENTS IN MALAYSIA | MEMBER | UMK-FUND | 2022
AWARD(S)
RESEARCH AWARD(S)
  • Product Name: SEKUTEM FLOSS
    Award: GOLD
    Role: Head
    Exhibition Name:BEGINNERS INNOVATION & ENTREPRENEURSHIP EXHIBITION 4.0 (BIE 2022)
  • Product Name: ENO FLOSS
    Award: GOLD
    Role: Member
    Exhibition Name:STUDENT'S INNOVATION AND COLLOQUIUM 2023
  • Product Name: FOOD PANTRY GUIDELINE: FUND FOR FOOD TO FIGHT HUNGER ON CAMPUS
    Award: GOLD
    Role: Member
    Exhibition Name:INTERNATIONAL VIRTUAL EXPO OF INNOVATION PRODUCT AND SYSTEM DESIGN 2023
  • Product Name: FUND FOR FOOD : A COMPLETE GUIDE TO HELP FIGHT HUNGER ON CAMPUS
    Award: GOLD
    Role: Member
    Exhibition Name:INTERNATIONAL RESEARCH AND INNOVATION COMPETITION 2023 (INARIC)
  • Product Name: Food pantry guideline : Fund for food to help fight hunger on campus
    Award: GOLD
    Role: Member
    Exhibition Name:virtual research and innovation exhibition 2022
  • Product Name: Factors Influencing Visitors Motivations in Attending Food Festival in Malaysia
    Award: GOLD
    Role: Member
    Exhibition Name:Hospitality,Tourism and Wellness Colloquium (Hotwec 7.0)
  • Product Name: FACTORS AFFECTING CUSTOMER SATISFACTION TOWARDS ONLINE FOOD DELIVERY SERVICES
    Award: GOLD
    Role: Member
    Exhibition Name:Hospitality,Tourism and Wellness Colloquium 5.0
  • Product Name: Fund for Food : Complete guide to help fight hunger on campus
    Award: GOLD
    Role: Member
    Exhibition Name:Carnival of Research and Innovation(CRI2021)
  • Product Name: `Technological Mall( Flossy Posse)¿
    Award: GOLD
    Role: Head
    Exhibition Name:BEGINNERS INNOVATION AND ENTREPRENEURSHIP EXHIBITION (BIE 2.0) 2021
  • Product Name: The Application Of Planned Behavior Theory To The Adoption Of Food Bank Program Among University Students
    Award: SPECIAL
    Role: Member
    Exhibition Name:THE 9TH INTERNATIONAL SEMINAR OF ENTREPRENEURSHIP, BUSINESS AND TECHNOLOGY (ISEBT 2021)
  • Product Name: FACTORS AFFECTING CUSTOMER SATISFACTION TOWARDS ONLINE FOOD DELIVERY SERVICES (BEST POSTER DESIGN AWARD)
    Award: SPECIAL
    Role: Member
    Exhibition Name:Hospitality,Tourism and Wellness Colloquium 5.0
  • Product Name: FUND FOR FOOD: FOOD PANTRY COMPLETE GUIDE TO HELP FIGHT HUNGER ON CAMPUS
    Award: SILVER
    Role: Member
    Exhibition Name:INTERNATIONAL EXPO OF INNOVATION PRODUCT AND SYSTEM DESIGN (In-ViDE) 2021
  • Product Name: HOTWEC 5.0 POSTER PRESENTATION -KELANTANESE LOCAL FOOD
    Award: SILVER
    Role: Member
    Exhibition Name:Hospitality,Tourism and Wellness Colloquium 5.0
  • Product Name: The Influence of Youngster¿s Satisfaction Towards Hipster Food in Kota Bharu, Kelantan
    Award: SILVER
    Role: Member
    Exhibition Name:STUDENT'S INNOVATION AND COLLOQUIUM 2023
  • Product Name: FACTORS AFFECTING CONSUMER PREFERENCE TO USE ONLINE FOOD DELIVERY SERVICES IN MALAYSIA
    Award: SILVER
    Role: Member
    Exhibition Name:STUDENT'S INNOVATION AND COLLOQUIUM 2023
  • Product Name: " SUPER CHIPS "
    Award: SILVER
    Role: Member
    Exhibition Name:BEGINNERS INNOVATION & ENTREPRENEURSHIP EXHIBITION 5.0(BIE 2022)
  • Product Name: LE'KANTAN
    Award: SILVER
    Role: Member
    Exhibition Name:STUDENT'S INNOVATION AND COLLOQUIUM 2023
  • Product Name: MUSHY LEKOR
    Award: SILVER
    Role: Member
    Exhibition Name:Beginners Innovation and Entrepreneurship Exhibition (BIE 5.0)
  • Product Name: HOTWEC 5.0 POSTER PRESENTATION -KOREAN FOOD
    Award: SILVER
    Role: Member
    Exhibition Name:Hospitality,Tourism and Wellness Colloquium 5.0
  • Product Name: HOTWEC 5.0 POSTER PRESENTATION COLLOQUIUM
    Award: BRONZE
    Role: Member
    Exhibition Name:Hospitality,Tourism and Wellness Colloquium 5.0
EDUCATION(S)
  • (2014) UNIVERSITI TEKNOLOGI MARA
    IJAZAH SARJANA PENGURUSAN PERKHIDMATAN MAKANAN
  • (2009) SMK SERI MANJUNG
    SPM
  • (2009) UNIVERSITI TEKNOLOGI MARA
    IJAZAH SARJANA MUDA SAINS PENGURUSAN PERKHIDMATAN MAKANAN
  • (2007) UNIVERSITI TEKNOLOGI MARA
    DIPLOMA SENI KULINARI