RESEARCHER INFO
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Norhafizi Bin Nordin
UUM College of Law, Government and International Studies
Pengurusan Pelancongan, Hospitaliti dan Acara
norhafizi@uum.edu.my
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RESEARCH PROFILE

Scopus Publons ORCiD Research Gate Google Scholar

ACADEMIC QUALIFICATION

12016, Master of Education Pendidikan, UUM, Universiti Utara Malaysia
22011, Bachelor of Science Pengurusan Seni Kulinari, UiTM, Universiti Teknologi MARA
32009, Diploma Seni Kulinari, UiTM, Universiti Teknologi MARA

AWARD

1 BRONZE MEDAL, Pusat Pengajian Perakaunan, 2025, Universiti
2 Silver Award at the International University Carnival on E-Learning ( IUECL 2025), Universiti Teknikal Malaysia Melaka, 2025, Antarabangsa
3 Gold & Best Product Award in 3rd International Conference on Hospitality,Tourism and Wellness 2025, Universiti Malaysia Kelantan, 2025, Antarabangsa
4 GOLD AWARD in category Social Science, Social Innovation & Entrepreneurship, Politeknik Kota Kinabalu & Politeknik Negeri Pontianak , Indonesia, 2024, Antarabangsa
5 Food and Agriculture Technology ( Bronze), Universiti Malaysia Kelantan, 2022, Kebangsaan
6 Konvensyen Horizon Baharu KIK 2021:Tempat Ketiga Inovasi Sosial, Institut Pengurusan Kualiti UUM, 2021, Kebangsaan
7 Kedah International Culinary Innovation Competition KEDIEC21 (GOLD), Kedah International Culinary Innovation Competition ( KEDIEC21), 2021, Antarabangsa

RECOGNITION

AREA OF EXPERTISE

Product Development
Education And Training
Food And Hospitality Services

RESEARCH AREA

Culinary Education
Food Study
Food Hygiene And Safety

OVERVIEW
I'm a lecturer at Universiti Utara Malaysia's School of Tourism, Hospitality, and Event Management (UUM). In 2009, I received my diploma in Culinary Arts from Universiti Teknologi Mara (UiTM). In 2012, I completed my degree in Culinary Arts Management at Universiti Teknologi Mara (UiTM). In 2016, I received my Master of Education with a curriculum and instruction specialisation from Universiti Utara Malaysia. I teach Principles of Food Preparation, Commercial Food Preparation, and Food and Beverage Services for undergraduate students. My areas of interest include culinary education, gastronomic, and food and beverage service.
PUBLICATION CHART
LIST OF PUBLICATION
Umme Umaimah Binti Amin, Dr. Eshaby Binti Mustafa, Siti Aminah Binti Hasbullah, Norhafizi Bin Nordin, (2025). Strategic Leadership Amidst Crisis: The Case of The Symphony Suites Hotel. Proceedings of the International Case Study Congress (ICSC) 2025, (), 35 - 46.
Prof. Madya Dr. Zainal Bin Md. Zan, Dr. Adi Syahid Bin Mohd Ali, Norhafizi Bin Nordin, Umme Umaimah Binti Amin, Dr. Rosfaraliza Azura Binti Ramli, (2024). RASA PADANG TERAP: INOVASI MASAKAN WARISAN: RANGKA KERJA STRATEGIK BERASASKAN PENDEKATAN PEMBANGUNAN KOMUNITI BERASASKAN ASET DALAM MENDAYAUPAYAKAN KOMUNITI LUAR BANDAR. 5th International Social Development Conference Proceeding: Innovation and Cross-Discipline Collaboration in Social Development for Transformative Change, (), 44 - 51.
Suryati Binti Abd Shukor, Norhafizi Bin Nordin, Mohamad Khairi Bin Mohamad @ Alwi, Dr. Norhafiza Binti Md Sharif, (2023). PERCEPTION OF ONLINE EVENT TICKET PURCHASING AMONG YOUNG ADULTS IN MALAYSIA. Journal of Event, Tourism and Hospitality Studies, 3(JULY), 99 - 116.
Siti Aminah Binti Hasbullah, Dr. Mohamad Syafiqi Bin Hashim, Norhafizi Bin Nordin, Umme Umaimah Binti Amin, (2023). EXPLORING THE IMPACT OF INTERNSHIP EXPERIENCES ON STUDENTS’ PERSONAL AND PROFESSIONAL DEVELOPMENT THROUGH THE LENS OF CHICKERING’S IDENTITY DEVELOPMENT THEORY. Journal of Event, Tourism and Hospitality Studies, 3(/), 117 - 129.
Umme Umaimah Binti Amin, Norhafizi Bin Nordin, Siti Aminah Binti Hasbullah, (2021). CUSTOMER SATISFACTION IN THE FAST FOOD RESTAURANT IN ARAU, PERLIS: A STUDY ON PRICE, FOOD QUALITY AND SERVICE QUALITY. Journal of Event, Tourism and Hospitality Studies, 1(1), 163 - 183.
Umme Umaimah Binti Amin, Siti Aminah Binti Hasbullah, Norhafizi Bin Nordin, Muhamad Shah Kamal Bin Ideris, Prof. Madya Dr. Noor Azimin Binti Zainol, (2021). Investigating The Relationships Between Manager's Coffee Restaurant dining Experiences and Customer Satisfaction . Journal of Event, Tourism and Hospitality Studies, 1(1), 26 - 48.
Norhafizi Bin Nordin, Siti Aminah Binti Hasbullah, Umme Umaimah Binti Amin, (2021). Assessment of Culinary Class Demonstration Methods on Students' Performance: Video Versus Live Streaming. Journal of Event, Tourism and Hospitality Studies, 1(1), 71 - 94.
Dr. Eshaby Binti Mustafa, Prof. Madya Dr. Noor Azimin Binti Zainol, Muhamad Shah Kamal Bin Ideris, Norhafizi Bin Nordin, (2021). THE HUMAN RESOURCE INVESTMENT IN HOTEL SECTOR: A CASE STUDY OF THE DIP PROGRAM . JOURNAL OF TOURISM, HOSPITALITY AND ENVIRONMENT MANAGEMENT, 6(22), 21 - 31.
RESEARCH PIE
LIST OF RESEARCH
MAPPING KEDAH'S CULINARY HERITAGE: POSITIONING TRADITIONAL FOOD FOR POTENTIAL GASTRO-TOURISM DESTINATION ATTRACTIVENESS (2025), Member/Next Appointed Leader, Universiti
BELIA PEMBANGUN EKONOMI MELALUI INOVASI KOMUNITI INKLUSIF (B-PEMIKIR) FELDA BUKIT TANGGA, KEDAH (2025), Member, Universiti
PEMBINAAN MODUL EDU-PELANCONGAN BERASASKAN KOMUNITI : HEART (HOMESTAY EMPOWERMENT AND ADVANCEMENT FOR RURAL TOURISM) (2025), Member, Universiti
RASA PADANG TERAP: INOVASI MASAKAN WARISAN (2024), Member, Universiti
Strategic Leadership Amidst Crisis: The Case of The Symphony Suites Hotel (2024), Member, Universiti
The Datai Investing in People (DIP) Program: A Strategy for Human Resource Investment in The Hotel Industry (2019), Member, Universiti
MANAGERS COFFEE RESTAURANT EXPERIENCE: EXPLORING THE FACTORS THAT INFLUENCE CUSTOMER SATISFACTION (2017), Leader, Universiti
Evaluation Of Eating Habits And Nutritional Intakes Of Universiti Utara Malaysia Students (2016), Member, Universiti
CONSULTATION
Year Title Membership Funder Level Status
2026 Micro-credential in digital culinary management Member National On going
2025 Micro-credential in digital cultunary management Member National Completed
2025 Intervarsity student creativity & digital compatition (iscdc) 2025 Member International On going
2023 Program event management co-ordinator untuk kolej vokasional port dickson Member National Completed
2017 International summer course program (iscp17) Member Private International Completed
2017 Lawatan delegasi universitas ciputra, surabaya (two ways deligation programme) Member Private National Completed
INTELLECTUAL PROPERTIES
Year Reference No IP Type Title of Inventor (Principal Inventor/Member) Status of IP
2022 20220282 Trade Secrets PES GULAI KAWAH DAGING UTARA - ( MEMBER ) FILED
2023 20210448 Trade Secrets Cassia Grandis Powder: Penambah Nutrisi Makanan - ( PRINCIPAL INVENTOR ) FILED
2022 20210235 Trade Secrets CENBUNG SEASONING POWDER - ( PRINCIPAL INVENTOR ) FILED
2024 2024183 Copyright The Datai Investing in People (DIP) Program - ( MEMBER ) FILED
UNDERGRADUATE
Course Code Course Name
SCMX3912 Practicum
GHOC1024 Principles of food preparation
GHOC1024 Principles of food preparation
GHOX4912 Practicum
GHOZ4066 Research paper
GHOCK1024 Principles of food preparation
GHOCK2034 Commercial food preparation
GHOCK2034 Commercial food preparation
GHOXK49512 Industrial training
GHOZK4993 Academic project
GHOCK1024 Principles of food preparation
GHOCK2034 Commercial food preparation
GHOCK2034 Commercial food preparation
GHOX4912 Practicum
GHOC1024 Principles of food preparation
GHOC2034 Commercial food preparation
GHOZK4996 Academic project
GHOZK4993 Academic project
GHOC2034 Commercial food preparation
GHOM3053 Hospitality sales and marketing
GHOCK2034 Commercial food preparation
GHOCK2034 Commercial food preparation
GHOX4912 Practicum
GHOZ4066 Research paper
GHOC1024 Principles of food preparation
GHOC2034 Commercial food preparation
GHOT2064 Food and beverage service (theory and practical)
GHOX4912 Practicum
GHOX4912 Practicum
GHOPK2013 Interpersonal skills
GHOX4912 Practicum
GHOTK2064 Food and beverage service (theory and practical)
GHOXK49512 Industrial training
GHOZ4066 Research paper
GHOX4912 Practicum
GHOX4912 Practicum
GHOZ4066 Research paper
GHOX4912 Practicum
GHOZ4066 Research paper
GHOCK2034 Commercial food preparation
GHOTK2064 Food and beverage service (theory and practical)
GHOC1024 Principles of food preparation
GHOC2034 Commercial food preparation
GHOZ4066 Research paper
GHOC1024 Principles of food preparation
GHOC2034 Commercial food preparation
GHOX4912 Practicum
GHOC1024 Principles of food preparation
GHOC2034 Commercial food preparation
GHOC1024 Principles of food preparation
GHOC2034 Commercial food preparation
GHOXK49512 Industrial training
GHOT2064 Food and beverage service (theory and practical)
GHOC1024 Principles of food preparation
GHOC2034 Commercial food preparation
GHOX4912 Practicum
GHOC2034 Commercial food preparation
GHOXK49512 Industrial training
POSTGRADUATE
Course Code Course Name
SUPERVISION
Matric Name Status Title
829335 THARANI A/P NYANA SHEKARAN Completed Investigation on Travellers' Booking Intention using Online Travel Agent Post Covid 19
830008 ABDUL AZIZ Not Active THE ROLE OF SOCIAL MEDIA IN GENERATION Z'S TRAVEL DECISION MAKING
830780 AIDA JULIA BINTI ISHAK Completed Customer satisfaction in quick service restaurant in Langkawi
835464 MUHAMMAD ADAM HAFIZI BIN MOHD FAZIL Expected To Complete Determinants of Tourist's Intention to Book Homestay Programme in Kedah
 
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