Author

  • Mazni Saad

    • Department of Tourism, Kulliyyah of Sustainable Tourism and Contemporary Languages, International Islamic University of Malaysia, Johor, Malaysia
    • Malaysia

  • Thomas James Pratt

    • Sciences in Hospitality and Event Management, Visual Arts & Design, UNA East Campus, Tun Avenue, Florence, Malaysia
    • Malaysia

  • Mohammad Halim Jeinie

    • Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, Kota Kinabalu, Sabah, Malaysia
    • Malaysia

  • Muhammad Danial Haiqal Mohamad Najib

    • Todak Holdings Sdn Bhd, Lake Point Residence, Cyberjaya, Dengkil, Selangor, Malaysia
    • Malaysia

Abstract

The burgeoning gastronomy tourism sector has witnessed an uptick in workplace accidents, exacerbating concerns about the safety of workers, especially those new to the commercial kitchen environment. Their lack of experience often translates into difficulty in identifying and addressing potential hazards. Responding to this urgent problem, an acceptance test was carried out. The purpose of this assessment was to evaluate, in culinary environments, the efficiency of a simple but immersive simulation called Culinary Safety Virtual Tour Hazard Identification Training Tools (VT-HiTT) in reducing and analyzing hazards. Underlining the transforming power of Virtual Reality (VR) technology in strengthening safety procedures across the hotel industry, the validation process run by commercial kitchen professionals, focused on quantitative evaluations, gave important new perspectives on the general adoption of virtual reality among professionals and acknowledged the natural limits of simply qualitative methods. The largely favorable comments highlight VR's exciting path in raising workplace safety standards. These positive results significantly inspire legislators to include VR smoothly into safety training programs designed especially for industrial kitchens. Such proactive initiatives will surely help to significantly reduce hazards and promote a strong safety culture all around the gastronomy industry.

Keywords

References

  • Ambrosio, A. P., & Fidalgo, M. I. R. (2020). Past, present and future of Virtual Reality: Analysis of its technological variables and definitions. Culture and History Digital Journal, 9(1). https://doi.org/10.3989/CHDJ.2020.010
  • Anderson, C. (2010). Presenting and evaluating qualitative research. American journal of pharmaceutical education, 74(8).
  • Bryman, A. (2016). Social research methods. Oxford University Press.
  • Corbin, J. and Strauss, A. (1990), “Grounded theory research: procedures, canons, and evaluative criteria”, Qualitative Sociology, Vol. 13 No. 1, pp. 3-21.
  • Davis, F. D., & Venkatesh, V. (1996). A critical assessment of potential measurement biases in the technology acceptance model: three experiments. International journal of human-computer studies, 45(1), 19-45.
  • Creswell, J.W. (2007), Qualitative Inquiry and Research Design, Sage, Thousand Oaks, CA.
  • Kvale, S., & Brinkmann, S. (2009). Interviews: Learning the craft of qualitative research interviewing. sage.
  • Lee, S., Kim, J., & Park, Y. (2023). Exploring the Acceptance of Virtual Reality Technologies for Food Safety Training in Professional Culinary Environments: A Technology Acceptance Model Approach. Journal of Food Protection, 86(5), 870-884.
  • Martin, D. and Woodside, A.G. (2012), “Structure and process modeling of seemingly unstructured leisure-travel decisions and behavior”, International Journal of Contemporary Hospitality Management, Vol. 24 No. 6, pp. 855-872.
  • McCracken, G. (1988), The Long Interview, Vol. 13, Sage Publishing, London.
  • Oronsky, C. R., & Chathoth, P. K. (2007). An exploratory study examining information technology adoption and implementation in full-service restaurant firms. International Journal of Hospitality Management, 26(4), 941-956.
  • Fernie, J., & Sparks, L. (2023). International perspectives on occupational health and safety in the hospitality industry. International Journal of Hospitality Management, 112, 107221.
  • McCaffrey, R., Munshi, Z. A., & Martin, T. (2022). Virtual reality for safety training: A systematic review and meta-analysis. Computers & Education, 180, 107533.
  • Oronsky, N. P., & Chathoth, P. A. (2007). Restaurant technology adoption: The moderating role of restaurant size and type. International Journal of Hospitality Management, 26(4), 709-723.
  • Saad, M., Haminuddin, N., Jeinie, M. H., Abdullah, N., Sahrir, M. S., & Mokhtar, M. K. (2023).
  • Needs Analysis for Virtual Reality-based Safety Training in a Commercial Kitchen. Tuijin Jishu/Journal of Propulsion Technology, 44(6)
  • Saad, M., Najib, M. D. H. M., & Pratt, T. J. (2022). Valid virtual reality applications for commercial kitchen safety training. Environment-Behaviour Proceedings Journal, 7(19), 403-409Saaty, T. L. (2021). A decision-making framework for safety investments in small and medium-sized enterprises. Safety Science, 141, 105393.
  • Seabrook, E., Kelly, R., Foley, F., Theiler, S., Thomas, N., Wadley, G., & Nedeljkovic, M. (2020). Understanding how virtual reality can support mindfulness practice: Mixed Methods Study. Journal of Medical Internet Research, 22(3). doi: 10.2196/16106
  • Sengupta, E. (2023). Introduction to high impact practices in higher education: International perspectives. Innovations in Higher Education Teaching and Learning, 3–12. doi: 10.1108/s2055-364120230000051001
  • Squires, A., Clark-Cutaia, M., Henderson, M. D., Arneson, G., & Resnik, P. (2022). “Should I stay or should I go?” nurses’ perspectives about working during the COVID-19 pandemic’s first wave in the United States: A summative content analysis combined with topic modeling. International Journal of Nursing Studies, 131, 104256. doi: 10.1016/j.ijnurstu.2022.104256
  • Yeargin, T. A., Gibson, K. E., & Fraser, A. M. (2021). New Approach to Food Safety Training: A review of a six-step knowledge-sharing model. Journal of Food Protection, 84(11), 1852–1862. doi: 10.4315/jfp-21-146

Downloads

No downloads have been recorded for this article yet. Figures appear here once readers begin downloading the full text.

How to Cite

Saad, M., Pratt, T. J., Jeinie, M. H., & Mohamad Najib, M. D. H. (2025). Global Virtual Reality Safety Test Acceptance in Gastronomy Tourism Economy Sustainability. Information Management and Business Review, 17(3(I), 522-529. https://doi.org/10.22610/imbr.v17i3(I).4490

Share this article

License

Copyright (c) 2025 Mazni Saad, Thomas James Pratt, Mohammad Halim Jeinie, Muhammad Danial Haiqal Mohamad Najib (Author)

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Author (s) should affirm that the material has not been published previously. It has not been submitted and it is not under consideration by any other journal. At the same time author (s) need to execute a publication permission agreement to assume the responsibility of the submitted content and any omissions and errors therein. After submission of revised paper in the light of suggestions of the reviewers, the editorial team  edits and formats manuscripts to bring uniformity and standardization in published material.

This work will be licensed under Creative Commons Attribution 4.0 International (CC BY 4.0) and under condition of the license, users are free to read, copy, remix, transform, redistribute, download, print, search or link to the full texts of articles and even build upon their work as long as they credit the author for the original work. Moreover, as per journal policy author (s) hold and retain copyrights without any restrictions.

Keywords

Section

Research Paper

Published in

Vol. 17 No. 3(I) (2025) Tourism, Heritage & Employee Retention View issue contents

Published

2025-09-13

Submissions

Have research to publish? Information Management and Business Review welcomes submissions.

Make a Submission