The values of the traditional culinary practices towards the modernization as perceived by the Malay Chefs in Klang Valley

• Main Authors: Ismail, Nurul Ashikin, Abdul Karim, Muhammad Shahrim, Othman, Mohiddin, Abdul Halim, Norhasmilaalisa
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2013
• Online Access: http://psasir.upm.edu.my/id/eprint/30492/1/30492.pdf; http://psasir.upm.edu.my/id/eprint/30492/; http://www.ifrj.upm.edu.my/ifrj-2013-20-issue-5.html
• Institution: Universiti Putra Malaysia

The central question to be examined in this study is associated with the value of the Malays traditional culinary practices of Malay chef in preparing the traditional food in Malaysian hotels. Present understanding highlighted that hotels are giving high priority on their superior services, such as...