JALAN JALAN CARI - Terengganu

Faculty of Hotel and
Tourism Management
May - August 2015
JALAN JALAN CARI
MAKAN: Modenisasi
HotNewz Bulletin
Editorial
PATRONS
Ybhg. Assoc. Prof. Dr. Abdol
Samad Nawi
Assoc. Prof. Dr Azemi Che
Hamid
ADVISOR
Harnizam Zahari
CHIEF EDITOR
Wan Nazriah Wan Nawawi
EDITORS
Azlina Samsudin
Haslina Che Ngah
Malissasahila Abdul Manap
REVIEWER
Rahman Abdullah
LAYOUT & GRAPHIC
Azahar Adzmy
Assalamualaikum to all
HotNewz Readers,
Alhamdulillah, praise to Allah
for this issue of August 2015. For
this issue, we present the readers
with the great article from current
events and programs performed
by FPHP. In addition, enjoy
in reading the informative and
cheerful experience articles wrote
by our supportive authors. We as
the editorial team take this
opportunity to thank all the
contributors for their support.
Any materials for publication
are welcome and send to us
through:
[email protected]
Makanan Jalanan Batam
Oleh: Norzaidah Ngali, Norazlina Rahmat, Fatimah Abd Ghani
Indonesia
secara amnya amat popular
dengan beberapa makanan autentiknya yang
tersendiri seperti Bakso, Soto Madura, Nasi
Padang dan lain-lain lagi. Bagi sesiapa sahaja
yang berpeluang mengunjungi Indonesia,
pastinya anda akan perasan keadaan dan
situasi di negara tersebut di mana terdapat
pelbagai gerai-gerai makanan dan minuman
yang banyak di tepi-tepi jalan. Keadaan
yang terdedah dengan asap kenderaan dan
persekitaran yang kurang bersih pastinya
boleh mengundang masalah keracunan
makanan kepada si pemakan terutamanya
para pelancong.
Bagi mendapatkan rasa autentik sesuatu
makanan, adakalanya
kita perlu pergi
ke tempat asal makanan tersebut.
Walaubagaimanapun terdapat beberapa
faktor yang mungkin membataskan pencarian
itu seperti masa, jarak dan kewangan.
Disebabkan ini, Kota Batam yang hanya
mengambil masa 1 jam 30 minit perjalanan
dari Terminal Feri Stulang, Johor Bahru
dengan menaiki feri, boleh dijadikan salah
satu lokasi bagi merasai makanan tempatan
dari negara Indonesia.
sebagai “Food Street”. Dengan persekitarannya
yang lebih moden, bersih serta selesa, ia secara tidak
langsung memberi nafas baru kepada makanan
jalanan itu sendiri. Sekaligus, ianya turut menarik
minat ramai pelancong mengenali dan merasai
makanan tersebut di bawah satu bumbung.
Sememangnya terdapat banyak pilihan makanan
dan minuman yang perlu di cuba apabila anda
berada di sini. Makanan-makanan yang kami
cuba di sini, adalah hasil pembacaan melalui
blog oleh mereka yang pernah mengunjugi Kota
Batam. Sedikit pembacaan dan kajian sebelum
mengunjungi sesuatu tempat adalah penting bagi
mengelakkan ketidaktentuan di hari kunjungan
ke tempat tersebut dan juga penyesalan setelah
pulang ke Malaysia.
Menariknya apabila anda berkunjung ke
Kota Batam, anda tidak perlu risau untuk
mendapatkan makanan jalanan Indonesia
di dalam suasana yang sangat kondusif. Ini
kerana, anda boleh mendapatkannya di salah
satu pusat beli belah terkemuka di sini iaitu
Nagoya Hill Mall. Nagoya Hill Mall merupakan
pusat beli belah terbesar dan berdiri megah
Suasana di sekitar “Food Street” Nagoya Hills, Kota
di Jalan Teuku Umar yang terletak di tengahBatam
yang menjual pelbagai makanan tempatan
tengah Kota Batam. Di sini terdapat satu
untuk
di
jual
kepada pengunjung pusat beli belah ini.
bahagian yang mengumpulkan semua
makanan tempatan Indonesia yang dikenali
1
Antara makanan jalanan yang wajib anda nikmati apabila berada di Kota Batam:
Nasi Bakar Ayam Bakar
Nasi Bakar ni sangat unik apabila nasi di balut daun pisang, di mana di dalamnya
terdapat ikan bilis, lada hitam yang di tumbuk dan daun bay yang membangkitkan
aroma pada nasi tersebut. Rasa nasi ini sangat sedap di tambah dengan rasa ayam bakar
yang lembut dan berjus, diiringi sambal hijau dan ulam-ulaman. Harga sepinggan nasi
bakar ayam bakar ialah 27000rp bersamaan RM7.70.
Nasi Ayam Penyet
Nasi ayam penyet, yang pastinya sudah dikenali di Malaysia lantaran kebanjiran
restoran ayam penyet pada masa kini. Rasanya yang enak dengan ayam goreng
yang cukup rempah di makan bersama tempe dan tauhu serta ulam-ulaman (daun
selasih). Tidak ketinggalan juga, ianya turut dihidang bersama sambal hijau yang
sangat pedas tetapi sedap rasanya. Sepinggan nasi ayam penyet berharga 27000rp
bersamaan RM7.70
Nasi Uduk
Bakso
Bihun sup yang di makan bersama bebola
daging yang sangat enak. Saiz bebola
daging agak besar dan harga semangkuk
Bakso adalah 24000rp bersamaan RM6.90.
Nasi Uduk adalah nasi putih yang
di hidang bersama dengan bihun
goreng, telur, tauhu, ayam goreng
dan semestinya sambal belacan
atau lebih dikenali dengan
nama sambal terasi di Batam.
Harga sepinggan ialah 24000rp
bersamaan RM6.90.
Setelah selesai menikmati semua makanan tersebut, bolehlah berjalan-jalan di
sekitar pusat beli belah ini untuk mencari makanan tempatan Batam yang lain,
untuk dibawa pulang sebagai cenderahati. Antaranya adalah kek lapis Batam yang
juga menjadi tarikan utama di Batam, dengan kepelbagaian perisa yang perlu di
cuba bagi penggemar kek lapis. Namun yang menjadi kegemaran ramai adalah
perisa asli dan juga perisa prune.
Papan iklan ini terletak di laluan ke Batam
Center menunjukkan betapa kek lapis
merupakan salah satu tarikan utama
pelancong ke Batam.
Pastinya kunjungan ke Batam untuk episod jalan-jalan cari makan kami, bukan sahaja
memberi satu pengalaman yang menarik tentang makanan Indonesia tetapi juga
mengenali serba sedikit budaya masyarakat setempat Kota Batam.
2
A STORY OF
T
GEORGE
BY: JAZIRA ANUAR
his story happened several years ago. I personally believed it is very significant to share with all. So here it goes. My family used to own
and manage a restaurant. Among all the employees that worked in the restaurant, my mind excogitate of one employee by the name
George. I still remember George was always on time when he’s coming to the restaurant, did his job thoroughly and was always excited about
his job. George, a 28 year old guy from Sarawak and had been working with my family since day one the restaurant opens. A mom’s friend
introduced George and was begging mom to offer him a job. He was very economically deprived and so we took him in. He worked as a
steward and was the very best employee we ever had. Now, this is the significant part. George is a mentally disabled person and I realized that
sometimes he received unfair treatments from other employees. The same scenario occurred with guests that came to the restaurant. George
was given a hard time from colleagues and guests due to his differences and not because he failed to do his job properly. I feel sad for George.
S
ince then it motivates me to help others, especially the disabled persons. I’m aware that I cannot cure George or any other disabled
person’s problems, but my support and self-confidence will make it easier to cope with them. When I joined in the academic world
in year 2006, the spirit is even more and keeps on growing in helping others with regards to disabled persons. My teaching experiences
have brought me to another level of awareness in helping this niche group. The term ‘disabled’ or also known as People with disabilities
(PwD) can be categorized into several categories: mental disabled, visual impaired disabled or the blinds, hearing disabled or deaf
and physical disabled (Abdul Kadir & Jamaluddin, 2011). Due to high passion with this group, a few colleagues and I from the faculty
had created two (2) products that cater for this special group. We won the Gold Medal in Invention, Innovation & Design (IID) Perak
Competition in the year 2012 for a Braille guest directory book while a Bronze Medal in Research, Invention, Innovation & Design (RIID)
Melaka Competition in 2013 for a Braille Menu. We collaborated with the Malaysian Association of Blinds (MAB), a non-governmental profit
organization in creating the products. MAB was located in Brickfields and they have the Thermoform machine to establish the product.
G
eorge inspired the development of the products, although he experienced a different category of disabled condition . This small
product is really nothing but I believed if it is being given a chance, the product could go further. At the very least, I feel like I’m
contributing to the society with these products. It can make a difference in someone’s life and the investment is worth it. As for George, I
am always impressed with his spirits and courage. He doesn’t limit himself with his disability. I observed that George needs extra attention
at first, but he was the most dependable employee we had. He left after two (2) years working there due to family matters. Disabled
persons are also human and they deserved to be treated equally. If everybody understands this better, then attitudes toward disabled
people will be positive. Negative attitudes will only leave the disabled people to physical inaccessibility and psychological insensitivity. 
REFERENCES: Abdul Kadir, S. & Jamaluddin, M. (2011). Applicability of Malaysian Standards and universal design in public buildings in Putrajaya.
Procedia-Social and Behavioral Sciences 36 (2012).665-669
Tourism
Virtual
By: Sulaiha Binti Mohd Isa & Zatul Iffah Mohd Fuza
T
he internet brings adventures within reach, and as higher
broadband capacity getting cheaper, faster and better,
plus high-quality multimedia and a range of easily accessible
content, the world of tourism has now become more accessible
to just about anyone by engaging to virtual tourism. Virtual tour
consists of a “visit” to tourism websites through the Internet
without having the needs to travel physically. This may include
in the form of a slide show or video that brings the viewer to
explore certain areas of interest in a much more convenient,
hassle-free and at an extremely low price (just by paying the
internet fees or using a free Wi-Fi) compared to travelling to the
destination itself (having to purchase the airline ticket, ground
arrangements, accommodation, f&b etc.). So, what are you
waiting for? LET’S INDULGE IN VIRTUAL TOUR RIGHT NOW!
3
Health Open Day
“Eat Healthy, Stay Healthy”
Oleh: Siti Anis Adilah Bt Tarmazi, FPHP, UiTM Pulau Pinang
P
ada 27 Februari 2015 (Jumaat), bertempat di Dewan Bankuet Hotel UiTM, Pulau Pinang telah
berlangsungnya program Health Open Day (Eat Healthy Stay Healthy). Program yang dianjurkan oleh
pelajar semester 4 Diploma Pengurusan Perkhidmatan Makanan, Fakulti Pengurusan Hotel dan Pelancongan
(FPHP) bertujuan untuk menerapkan gaya hidup yang sihat di kalangan pelajar UiTM Pulau Pinang. Antara
aktiviti yang dijalankan adalah ceramah diet teraputik, ceramah pengurusan halal, demonstrasi masakan,
zumba dan jualan oleh para pelajar.
P
rogram ini bermula seawal jam 8.30 pagi dengan aktiviti senaman ringan (zumba) yang diiringi oleh tenaga
pengajar dari Lina’s Aerobics. Kebanyakan pihak yang terlibat merupakan pelajar dan staff hotel FPHP.
Para pensyarah juga tidak melepaskan peluang untuk mengikuti aktiviti tersebut. Pada jam 9.00 pagi, majlis
diiteruskan lagi dengan menerima ketibaan VVIP dan VIP. Majlis dimulakan dengan ucapan perasmian oleh Dr.
Norfezah Md Nor dari FPHP dan program diteruskan lagi dengan ceramah Pengurusan
Makanan Halal yang disampaikan oleh Ustaz Abdul Malek dan demonstrasi masakan
oleh Chef Shakir Zulkafli.
S
etelah selesai demonstrasi masakan pada jam 11.30 pagi, program “Eat Healthy,
Stay Healthy” diteruskan pula dengan pertandingan memasak (Black Box Game).
Pertandingan ini disertai oleh 5 kumpulan dan pemenang hanya akan dipilih mengikut
tema “Eat Healthy, Stay Healthy” yang dinilai sendiri oleh Chef Shakir Zulkafli. Setelah
ceramah Pengurusan Makanan Halal serta pertandingan Black Box selesai, pelajar
diberi masa untuk berehat bagi menghormati solat jumaat. Program disambung
semula pada jam 3.00 petang, dengan ceramah “Therapeutic Diet” selama 2 jam
oleh Puan Husna binti Umar iaitu Pakar Dietetik dari Hospital Bukit Mertajam, Pulau
Pinang.
S
elesai ceramah “Therapeutic Diet”, maka berakhirlah program “Eat Healthy, Stay
Healthy” dan diteruskan dengan acara penutupan majlis pada jam 5.30 petang.
Diharap program seperti ini dapat memberi manfaat dan meningkatkan pemahaman
berkenaan cara hidup sihat di kalangan para pelajar
UiTM, sekaligus menambah pemahaman para pelajar
tentang
industri
perkhidmatan
makanan.
4
RAILWAY TOURISM EXPERIENCE :
KUALA LUMPUR – HAT YAI
By: Mimi Asmida, Amyra Alyssa, Nur Syuhadah, Noralisa Ismail, Sulaiha Mohd Isa
It is a memorable experience for tourism students to travel by
rail route. The trip takes place from 4th until 7th March 2015. We
are using the service of Keretapi Tanah Melayu Berhad. This is the
main rail operator in Peninsular Malaysia. Previously known as the
Federated Malay States Railways (FMSR) and the Malayan Railway
Administration (MRA), Keretapi Tanah Melayu acquired its current
name in 1962. A fare to travel from Kuala Lumpur to Hat Yai is
different according to the types of bed or seat. The quoted fare is
RM48.00 for normal seat, RM54.00 for upper berth and RM60.00 for
lower berth. Unfortunately, there is no discount available for group
or student’s price. However, discounts are available only for senior
citizen.
On the departure day, all students and participants gathered at Kuala
Lumpur Central station at 9.00 p.m. The train departs at 10.00pm and
the journey to Hat Yai has passed through 26 stations. Every station
takes around 3 minutes to stop except for Butterworth station takes
for 20 minutes to stop. This trip is categorized as west coast line which
is from Padang Besar railway station close to the Malaysia-Thailand
Border in Perlis.
At Padang Besar, we have to check our passports at Immigration
counter. At this point, from the total of 6 wagons, only one wagon
will continue the journey to Hat Yai. In order to prepare and pick up
another passenger at Padang Besar, the train will stop here around one
hour and passenger normally can have their breakfast at Padang Besar
station. The length of the journey takes about 13 hours as we arrived at
Hat Yai Station at 12.00 noon on 5th March.
Furthermore, KTMB provides several facilities such as canteen,
prayer room, toilets, trolley boy and sleeper wagons. The wagons
are divided into 6. The first wagon is L5, followed L1, L2 (x), L2 (y),
L2 (z). Canteen and prayer room are available in the center of all
coaches. Followed by L4 (x), L4 (y), L4 (z), L7, L8. We were at wagons
L7 until L8 which is bed coach and normal seats. Besides, trolley
boys do a selling of snacks and drink such as burger, canned drinks,
mineral water, and also noodles. Meanwhile, their canteen sells fast
food, bread, doughnuts, hot cups and packed food that operate
until midnight or while the stock last.
Based on our experience, we can say that all the facilities and services
provided was excellent for no rush passengers. We had enjoyed
the view of sunrise inside the train. It was a very unforgettable
moment.
5
SAMILA BEACH, SONGKHLA: MORE
THAN JUST A WHITE SANDY BEACH
By: Nor Azarina Bt Ab Razak , Nurul Amira Farahanis Bt Arifin, Noor
Anis Syafinaz Bt Mustapa Kamal, Sulaiha Mohd Isa, Noralisa Ismail
In a city of Songkhla, there is a beautiful beach called Samila cape beach.
The famous mermaid statue can be found here as well as the two islands
Ko Nu and Ko Maew (Mouse and Cat island). Samila Beach offers many
attractions rather than the sea. Tourist may experience horse riding by
paying THB150 only. There are also several nearby restaurants that served
fresh seafood for the tourist. Tourist that wish to spend more time at Samila
Beach may stay at a nearby hotel which is BP Samila Beach Hotel. Picture
taking with statues will be the main attraction at Samila Beach due to local
beliefs that if you touch the mermaid statues, it will bring luck in your love
and relationship.
The bronze statue of the golden
mermaid was build in 1966 by
Jitr Buabus who is the former
Director of the Arts and Craft
College in Bangkok as to realize
the idea of the Mayor of Songkhla
Municipality at that time. Khan
Charn Karnchanakapun is a
constructor that was constructed
with a budget of 60,000 Baht
funded by Songkhla Municipality
and has become the symbol of
Samila Beach ever since. This
statue is based on an old Thai
story that has been written
by Soonthorn Phu. The main
character is a mermaid named
Phra Apaimanee. According to
writer, in an ancient Thai folk
tale that was narrated by Khun
Wigitmatra, a mermaid sat and
combed her hair on the beach at night. A young fisherman
met and frightened her and she fled into the sea and the
fisherman wait for her every night but she never come
back. Another landmark of Samila beach is a unique statue
of the mouse and cat. This bronze statue was designed
and created by Mr. Montro Sungmusikanon in year 2000
that was built in commemoration of the election when
the people in Songkhla Municipality voted Mr. Uthit
Choochuay for the Mayor in 1999.
The statue has been built as the idea from the history of
mouse and cat. Once upon a time, a merchant from China
sailed with his junk loaded with many goods to Songkla
town. He kept running his business till one day while
walking and buying things, he looked at a cat and dog that
attract him to buy them. Then, he kept them with him on
the junk. However, both cat and dog became bored on
the junk and try to run away from the junk. Then, the dog
tell the cat that the merchant have Magic Crystal that may
avoid them from getting drowned.
So, they plan to steal it by asking help
from the mouse. After stealing the
crystal, they swam to the shore with
crystal in mouse mouth. Mouse did
not trust the dog and cat and decide
to get the crystal away from them. As
the cat sense the trick, they fight to get
the crystal and mouse accidently let go
of it. Then, the cat and mouse became
exhausted and die. It is believed their
bodies has turned into the island which
is called Koh Noo (Mouse Island) and
Koh Maew (Cat Island). While the dog
that died on the shore has turn into
hill named Kao Tangkuan (Tangkuan
Hill). The magic crystal turn to white
sandy beach. Other than that, as to
buy things from local people you may
bargain the price to get more cheaper
and reasonable price.
6
T
hailand is famous with their shopping places among
tourists. One of the attraction place in Thailand is
Hat Yai. Tourists can get a cheaper price products such
as leather wallet, handbag, cloths, foods and many more.
During our visit to Hat Yai, we went to several shopping
places and among the suggested places for the future visitors
are Nora Plaza, Floating Market and Hat Yai Night Market.
T
he first place is Nora Plaza that normally becomes a must visit
shopping place for tourists. It is located at Thamanoonvithee
Road near the junction with Klongrien 2 Road. They open
daily from 10.00am – 21.00pm. At Nora plaza, a must purchase
items are their leather accessories. They use an original leather
to produce products such as wallet, handbag and belt. You
can get a leather wallet that is made from sting ray fish skin,
crocodile, goat and elephant skin. The price of the wallet starting
from 100 bath until the most expensive 5000 bath (100 bath =
RM11.48). In Nora Plaza you also can get T-shirt, Thai silk shirt,
bag, women’s accessories, shoes and handicraft products.
Shopping
At Hat Yai,
Thailand
By: Norizwan bin Mokhtar, Zaim Muntasir Bin
Hussain, Iqbal Harris, Noralisa Ismail, Sulaiha
Mohd Isa, Fauziah Deraman
T
he second shopping attraction place is their floating market.
The floating market is located on Khlong Hae Road near
Hat Yai city and operates from Friday to Sunday from 3.00pm to
9.00pm. The uniqueness of this market is due to their goods are
sold from floating boats. Originating in times and places where
water transport played an important role in daily life, most floating
market operating today, mainly serve as tourist attractions and are
exclusively found in Thailand. Hatyai Khlong Hae Floating Market is a notable floating
market in Hat Yai, Thailand and is a major tourist destination. Food lover will surely fall in
love with this market because they can try out many traditional Thai foods that is cooked
and sold there. Local people also sell other products such as clothing and souvenir and
you will get it with a cheaper price. Majority of the sellers are local Muslim people, thus
there is no worry for Muslim tourists to try any of their tempting traditional cuisines.
T
he last recommended place for shopping is Hat Yai Night Market. It is located at
Chotiwittayakul 4 Alley near Central Festival Mall and 3D Eye Magic Museum. It
is a weekend night market and it is one of the largest in Southern Thailand. At the
night market, local people sell various types of clothing, makeup, accessories, and pets.
This night market can be a good alternative for those with a small budget. They still
can purchase the local Thai product here with an affordable price. This night market
operates from Wednesday to Sunday starting from 5.00pm until 10.00pm. If you come
here for the first time, make sure to remain in a group as the area is very large. Among
the shopping tips at Hat
Yai is to know their basic
words to bargain. This is
due to the people cannot
converse in English very
well. Other than that,
start bargain the price
when there is no other
customer there, so that
you will get the best deal.
7
Hat Yai Ice Dome: Winter-Like
Experience In A City
A
By: Nur Izzati Bt Ahmad Fauzi, Khairunisa Bt Anuar, Hamiera Bt Hafezah,
Noralisa Ismail, Sulaiha Mohd Isa, Fauziah Deraman
re you interested to see ice
sculptures? There is a place to
be if you plan to visit HatYai! Known
as Hat Yai Ice Dome, this tourist
attraction situated at HatYai Park that
close to Hat Yai Cable Car. The distance
from Hat Yai city is only 7 kilometers.
A
mong the attractions are slides
for kids, city landmarks and
animal sculptures. Ice carvings inside
the ice dome are made by ice sculptors
from Harbin, China. This Hatyai Ice
Dome is a symbol of long lasting
relationship between Thailand and China. Built in the area of 800 square
meters with the height of 8 meters, the inside temperature is about -15°C.
T
he admission fee for the Hat Yai Ice Dome is THB300 or
RM 34 for adult and THB200 or RM 24 for children while for
disabled person and senior citizen are free of charge. However,
the entrance fee excludes winter accessories that available for
rent at extra charges. They operate daily from 9.00am to 8:00pm.
T
he interior of the ice dome is quite spacious like an ice city. There are a
lot of majestic ice sculptures (mostly animal sculptures). When we enter
the ice dome area, you will be locked inside a room with a low temperature
to ensure our body adaptation to the new temperature. After 10 minutes we
are allowed to walk inside the ice dome
with the temperature of -3 Celcius.
T
here are also other facilities
provide outside the ice dome
such as coffee bars and recreational
parks. There is a beautiful garden
nearby which is suitable for photo
taking session. The useful tip when
you visit this place is to wrap your
digital devices or keep it warm on
your way out and do not use it for at
least 20 to 30 minutes. In conclusion,
you should consider Hat Yai Ice Dome
for a visit. You can spend at least half
an hour in the ice dome to have a
winter like experience without having
to travel to four season’s countries.
8
The Importance of
Consumer-Brand
Relationship in
Hospitality Brand
Social Media
By: Anderson Ngelambong & Azila Azmi,
FPHP, UiTM Pulau Pinang
T
raditionally, hospitality brand marketers used mass media
such as television, newspapers and magazines to market their
products and services. Increasingly, however, they are utilizing
social media platforms, namely social networking sites, blogs
and content sharing sites to build and maintain relationship with
their customers. Facebook, Twitter and Instagram are among the
popular social media used by brand marketers worldwide. The
development of these online social media marketing platforms
which extend beyond the traditional brick and mortar marketing
can significantly impact a hospitality business’s reputation, sales,
and even survival. Online consumer-brand interactions are
viewed as consisting of greater cognitive processing, heightened
relevance and emotional experiences and greater advertising
effectiveness. Yet, many hospitality brand marketers ignore this
form of media primarily because they do not understand what it
is, the various forms it can take, and how to engage with it and
I
n Malaysia, tourism industry is one of the main contributors to
the overall economy income. In 2013, the tourism sector was
the sixth largest contributor to the economy, contributing a total
of RM51.5 billion to the Gross National Income (GNI). Parallel to
the development of the tourism industry, there is higher demand
for qualified and skilled employees to ensure the success and
competitiveness of the industry. However, most hospitality
students are reluctant to work in the hospitality industry right
after completing their studies. This may be due to several
reasons such as the nature of work, social status, industry-person
congeniality, physical working conditions, pay and benefits,
promotion opportunities as well as the relationship between
co-workers and managers. Moreover, it is widely accepted that
the characteristics of the industry such as long working hour,
poor working environment, salary and lack of pay and benefits
had created a poor image of the industry thus reduced the
commitment level of the students. Clearly this could greatly
influence the hospitality graduates’ level of commitments to work
in the industry. This issue needs to be addressed by all stakeholders’
namely key government agencies, industry practitioners and
hospitality higher learning institutions. Early career advices to
the students would assist them in making decisions for the future
learn. Hospitality brand marketers can use social media to provide more
opportunities for consumer-brand interactions and by adding social
features that are valued by the consumers. Moreover, they can adjust
their communication with their fans, by interacting personally with each
one of them, answering to each comment or question separately, by
mentioning consumer individual name. Other than that, they can provide
useful information content about their current products and services
to their consumers. Some brand marketers even used social media to
give exclusive discount actions, giving the ability to the businesses to
retain their consumers of their social media brand pages. However, as
many consumers do not like to be bombarded with company messages
and marketing advertisements, they should limit the frequency of a
Facebook page and Twitter updates and avoid over-pushing. When
posting updates, they have to make sure that they are providing useful
content, not only promotional advertising for their products and services.
Additionally, they should define a clear policy about consumers’ personal
data on Facebook and Twitter, and inform their consumers about the
handling of their profile information. All in all, as the use of social media
among brand marketers continue to progress, it is clear that they cannot
simply ignore the importance of social media as a consumer-brand
relationship platform. Understanding the functional role of social media
is the key to implement a successful social media relationship marketing.
Commitment Towards
The Hospitality
Industry
By: Anderson Ngelambong, Zubaidah Mohd Ali Tan,
Najua Mohd Ali, Norfadzliana Ghazali and Siti Anis
Adilah Tarmazi, FPHP, UiTM Pulau Pinang
as well as real pictures of the hospitality industry. An extensive
overview of the career may include information on pay levels
and the school counselors can offer career pathways from
the secondary school level. A well-informed candidate would
help in eliminating the negative social status perception and
expecting unrealistic pay and benefits. Besides that, professional
career guidance from the industry players could help to attract
potential hospitality students to continue working with their
organizations once the student had undergone industrial
training program. As to overcome pay structure as the barrier for
the students committing to the industry, the industry players are
recommended to implement the strategic income management
as well as remain competitive. The midterm salary revisions
and extraordinary pay-raises are among ways the industry
should attempt to retain efficient employees and can increase
the amount of employees’ salary. As benefits is also the factor
influencing negative perception among hospitality graduates,
ample information on the fringe and benefits received could
help in encouraging them to work in the field. Industry players
also need to prepare sufficient and relevant benefits for their
employees in order to retain the employment.
9
Remarkable Voyage With Our
Special Guests
By: Nurfatihah Mazlan, Amanina Mat Ghani & Siti Aisah Abas
On the 6th of May 2015, part 4 students of Hotel
Management organized a club and theme park
management trip to Kuala Lumpur and Shah Alam
which lasted for 4 days 3 nights. The purpose of
this trip was to broaden students’ knowledge
about the management of the club and theme
park operation, as well as fulfilling the subject’s
requirement for group project. In addition, as UiTM
Dungun welcomed the four exchange students
from the Karaganda Economical University
of Kazakhstan (KEUK), this trip provided an
opportunity to expose them to the operation of
the club and theme park in Malaysia. The journey
to Kuala Lumpur began on Wednesday evening.
It took us 7 hour bus ride before settling down at
UiTM Puncak Alam hostel.
On the second day, we began our day by visiting
Assistant Dean of Faculty of Hotel and Tourism
Management, Assoc. Professor Dr. Salleh Bin Mohd
Radzi at UiTM Puncak Alam Campus. We were
briefly explained about the management, facilities
and academic affairs of the faculty for an hour
and half by him. Besides that, the four exchange
students alongside with the other hotel students
had a meeting and greet session with him and
later were taken for a tour around the campus. In
the afternoon, we went to Kelab Tasik Putrajaya
to learn more about boating industry and its
operation. Manager of Kelab Tasik Putrajaya, Mr
Shamshul provided us the insights of the industry
and the club’s operation. In addition, we were
given the opportunity to try out kayaking; one of
On the third day, we kicked off our journey to Monterez Golf and Country Club, Shah
Alam. We were greeted by Mr Rosli, Operation Executive who later explained about the
golf club operation. Moreover, we were taken for a tour around the golf club to learn
more about the facilities, golf layout and the game itself. In the afternoon, we were taken
to Sunway Lagoon Theme Park. Not only we were able to experience all five parks in
Sunway Lagoon, we also managed to observe on how the theme park operation runs.
Sunway Lagoon also provides lots of information about their operation and attractions
through the leaflet, huge signboards and interactive LCD TV. We round up our day with
a cultural night ceremony held at Puncak Alam Campus. The students prepared BBQ
chicken and games which provided us the time to bond with the foreign students.
On the last day in Kuala Lumpur, we stopped by at Berjaya Times Square, Kuala Lumpur,
host to the largest indoor theme park in Malaysia. The excitement was totally different
from Sunway Lagoon, as the theme park was built at the heart of the enormous shopping
complex. We depart back to Dungun in the afternoon and safely arrived at UiTM Dungun
at night.
Special thanks to all the students of Hotel and Tourism Management (HM2403C/4A/B/
C/D) and our special people from Kazakhstan, Aina Mukasheva, Yekaterina Bunyakina,
Aida Toleubayeva, Alexandra Sergeyeva.
the activities offered by the club. Since we were
already in Putrajaya, we had a quick trip to the
IOI City Mall, the newest tourism attraction in
Putrajaya. At night, we stopped by at I-City Shah
Alam, which is the City of Digital Lights. It had
a mesmerizing nightscape, accompanied with
other attractions such as the Red Carpet Wax
Museum and Trick Art Museum.
10
Hotel Perdana :
Pengalaman Mendewasakanku
Oleh: Ahmad Faris Ramli & Fatimah Abd Ghani
B
ersyukur ke hadrat Allah SWT kerana kini saya telah berjaya
menamatkan praktikal selama empat bulan di Hotel Perdana Kota
Bharu, Kelantan. Pelbagai kisah suka duka, rintangan dan cabaran
yang telah dilalui meninggalkan 1001 kenangan mengusik jiwa.
M
asih segar di ingatan, buat pertama kalinya saya telah
mendaftarkan diri sebagai seorang pelatih bersama-sama
tiga lagi rakan seperjuangan jurusan Diploma Seni Kulinari dari
UiTM (Terengganu). Pertemuan kami disambut mesra oleh Pegawai
daripada Unit Sumber Manusia yang telah memberikan penerangan
serba ringkas tentang perjalanan yang bakal kami lalui sebagai
seorang pelatih. Seterusnya, perjumpaan kami bersama Koordinator
Dapur yang bertindak membawa kami menguruskendalikan
data berkenaan penglibatan kerja dalam setiap bahagian dapur.
Executive Chef atau Sous Chef, banyak lagi kertas kerja yang perlu
disahkan untuk proses yang melibatkan kemasukan acara (event)
mahupun lain-lain kerja seperti mengemaskini Event Order Form,
Kitchen Duty Roster, Briefing Attendance Form, Store Requisition
Form, Spoilage Form, Part Time/Over Time Form, Leave Requisition
Form dan sebagainya. Walaupun agak kekok pada permulaan
tugasan namun saya mampu melaksanakannya dengan baik.
T
T
iga bulan kemudiannya, saya diberikan kepercayaan lagi dan telah
dilantik pula sebagai ‘Executive Trainee’ di antara keseluruhan 24
orang pelatih yang sedia ada. Ia merupakan satu penghormatan besar
buat saya. Banyak pengalaman yang telah diperolehi walaupun hanya
dalam tempoh satu hari. Saya telah dipertanggungjawabkan untuk
mengendalikan satu Majlis Makan Malam Tahunan Staf Hotel Perdana
Kota Bharu. Ia telah berlangsung dengan jayanya. Semua pihak
telah memberikan kerjasama yang mantap dalam merealisasikan
majlis tersebut. Kini saya sedar bahawa untuk menjadi seorang
ketua sememangnya tanggungjawab itu amat besar dan bukan
tugas mudah. Lebih-lebih lagi ianya melibatkan keupayaan mental
dalam menangani konflik, keupayaan berkomunikasi, pengetahuan
kerja yang luas dan daya kreativiti yang tinggi. Namun, jika kita
positif dan menggunakan kepercayaan yang diamanahkan dengan
baik, Insya Allah semuanya pasti dapat dilakukan dengan baik.
H
engalaman demi pengalaman yang telah memakan masa, waktu
demi waktu, hari demi hari, begitu pantas berjalan sehinggalah saya
berjaya mengubah suatu tugas kerja yang rumit menjadi mudah dan
lebih baik. Tiga bahagian di Main Kitchen, Banquet serta Garde Manger
dan termasuklah Kitchen Office, telah membuktikan keberkesanan
intelektual serta personaliti yang diperlukan oleh sesebuah organisasi.
ugasan pertama saya adalah di ‘Main Kitchen’ iaitu
menguruskan ‘ Malaysian Cuisine & Western Meal’. Saat
itu perasaan takut, risau, berdebar dan gementar. Semuanya
menyelubungi perasaan ini. Melihatkan keadaan dapur yang
sibuk seperti arus lalu lintas yg sentiasa bergerak. Tiada sebarang
percakapan dan borak santai kelihatan. Muka bengis dan serius
setiap daripada staf membuatkan jantung makin berdegup
kencang. Namun, sapaan mesra daripada kesemua staf dapur
sebaik saya melangkah masuk melenyapkan perasaan yang
bercampur baur tadi dan saya terus rasa seperti dialu-alukan.
ari demi hari berlalu dan pelbagai cabaran terus menjengah.
Suasana dan persekitaran memain peranan penting dalam
kehidupan harian sebagai seorang pelatih. Walaubagaimanapun
rakan-rakan kerja, staf dari‘Kitchen mahupun‘F & B outlet’sama-sama
memberikan kerjasama yang cukup kuat bagai aur dan tebing. Kami
tiada masalah langsung dalam mengendalikan tugasan harian iaitu
‘breakfast buffet’ dan juga ‘a la carte’ kerana masing-masing sangat
mengenali proses kerja setiap pasukan. Staf di sini pula memberikan
layanan yang cukup setiakawan dan melayan kami setaraf dengan
mereka yang lain dan tidak bersifat diskriminasi. Ia langsung tidak
memberi tempelak tekanan kepada kami sebagai pelatih baru.
A
lhamdulillah, dengan hasil kerja yang dilakukan selama
beberapa bulan, saya telah pun terpilih dan diberikan mandat
kepercayaan untuk menggantikan sementara tempat Koordinator
Dapur. Tugas mengambil alih tugas beliau selama 10 hari di
dalam pejabat adalah suatu pengalaman yang terlalu berharga.
Pelbagai tugas kerja pejabat yang melibatkan hasil tugas dapur
dan kemaskini data serta aliran organisasi. Saya juga banyak
berurusan dengan Unit Sumber Manusia dan Unit Kewangan Hotel
Perdana untuk penyerahan dokumen-dokumen penting. Selain
daripada menghantar ‘Daily Market List’ yang telah disahkan oleh
P
M
elalui pengalaman saya sepanjang menjalani praktikal ada
juga perkara negatif yang perlu ditempuhi di dalam dunia
perhotelan. Namun sekiranya kita sentiasa bersikap positif, kita
dapat menjalankan arahan, menangani konflik kerja dengan baik
serta berupaya membuat keputusan yang betul apabila diperlukan.
Tekanan itu boleh wujud walaupun di mana sahaja kita berada.
Tiada apa yang perlu dirisaukan jika kita sentiasa berkomunikasi
dengan baik, serta berfikiran terbuka sesama staf dan rakan pelatih
yang lain. Kita perlu juga kurangkan atau lenyapkan rasa iri hati
atau apa-apa sahaja perkara negatif yang boleh merosakkan fikiran
kita, agar kita mampu menanganinya dengan baik. Jika ingin
bertahan lama dalam industri perhotelan carilah peluang untuk
sentiasa perbaiki diri. Jalani tugas dengan penuh tanggungjawab,
dedikasi, tepati masa, bersemangat tinggi dan mengambil sikap
positif apabila menghadapi tekanan. Perkara-perkara tersebut
telah menjadi intipati terhadap diri saya sepanjang menjalani
latihan praktikal. Alhamdulillah, saya telah dapat mengawal emosi
11
dengan stabil, menjaga penampilan diri, sanggup menerima tugas kepimpinan yang diberikan dan menjaga akhlak dengan baik. Kalau
bukan kerana sifat positif, saya mungkin akan menjadi seorang individu yang memberontak yang takut dengan bayang-bayang sendiri.
A
khir kalam, bagi mereka yang bakal menjalani latihan industri, nasihat saya tekadkan semangat dan tabahkan hati serta
sentiasa berfikiran positif untuk terus melangkah ke hadapan. Sekiranya anda ingin kekal berada di dalam industri perhotelan
anda juga harus lapangkan minda dan bersedia untuk berkawan dengan semua staf di dalam setiap lapisan umur dan pangkat
sebagai satu pasukan, dan bersedia untuk bekerja di dalam tempoh yang lama iaitu di dalam shift siang dan juga malam termasuk
bekerja pada waktu hujung minggu dan cuti umum. Minat yang mendalam juga terhadap pekerjaan anda mampu mengekalkan
daya tahan seseorang dan membuatkan anda lebih berjaya dalam mengharungi apa sahaja rintangan yang mendatang.
Pendidikan : Dahulu dan Sekarang
Oleh: Rahman Abdullah
M
asyarakat di Malaysia yang wujud pada hari ini merupakan
sebuah masyarakat yang terdiri daripada campuran
pelbagai bangsa, agama dan peringkat umur. Namun kesatuan
dan toleransi yang kita dukung selama ini semakin goyah akibat
daripada beberapa faktor. Salah satu yang dilihat agak ketara
ialah perubahan nilai nilai di dalam sistem masyarakat kita.
pihak sekolah dan para guru memahami apa isi kandungan konsep
hormat menghormati, beradab sopan, ingat mengingati dan
berdisplin yang sepatutnya difahami oleh para pelajar masa kini dan
ianya disampaikan melalui mekanisme perbuatan dan aktiviti.
P
“
P
ada zaman maklumat boleh didapati dengan cepat, kefahaman
harus disampaikan pada maklumat yang diterima oleh para
pelajar supaya ia tidak disalaherti dan diaplikasikan dengan cara
yang tidak bertepatan dengan sesuatu. Jadi pada para guru, inilah
cabaran mendidik pada masa kini, yakni menyampaikan kefahaman
yang baik, dan pada para pelajar inilah cabaran seorang pelajar alaf
ini, iaitu memahami sesuatu ilmu, dan bukan hanya mengetahui
semata mata.
P
“
S
erubahan dari segi pendidikan anak anak dari generasi
ke generasi menampakkan perubahan kepada nilai nilai
yang dipegang oleh masyarakat kita. Sebagai contoh, satu
ketika dahulu, pelajar atau remaja sering ditarbiah/ditegur
secara tegas di rumah atau di sekolah untuk tujuan mendidik.
Walaubagaimanapun, generasi pelajar atau remaja yang
seterusnya lebih mudah menerima pendidikan melalui cara yang
lebih sopan dan tertib daripada tenaga pengajar. Kini, tenaga
pengajar harus lebih bersifat seperti kawan kawan yang bukan
sebaya untuk tujuan menyampaikan mesej atau didikan.
erkara yang sama berlaku pada tenaga pengajar atau pada
guru guru di sekolah. Pada satu masa, pihak ibubapa yang
menghantar anak anak mereka ke sekolah berpegang pada satu
keyakinan, guru guru di sekolah akan mendidik anak anak mereka
menjadi manusia yang berguna, jadi apa sahaja bentuk didikan
yang diberikan oleh para guru diizinkan oleh pihak ibu dan ayah.
Keadaan yang amat berbeza dapat dilihat hari ini, yakni apa apa
sahaja perkara yang dilakukan oleh pihak guru untuk tujuan
mendidik harus mendapat persetujuan pihak berwajib, ibubapa
dan sekolah. Oleh kerana itu, adakalanya salah faham antara
pihak guru dan pelajar boleh disalahtafsir oleh ramai pihak.
P
erubahan perubahan yang kita saksikan kini bukanlah sesuatu
yang buruk secara keseluruhan, namun seperti yang kita
biasa lihat di laman media sosial, bercetak ataupun televisyen,
kebanyakan kes kes yang diutarakan terutamanya di sekolah
sekolah berakar umbi daripada nilai nilai yang kita ingin terapkan
di kalangan para pelajar. Sekiranya nilai nilai murni seperti hormat
menghormati, beradab sopan, ingat mengingati, berdisplin di
sekolah masih memberi definisi dan penyampaian dengan cara
yang lama, apabila para pelajar ini tamat dan keluar ke institusi
pengajian tinggi atau alam pekerjaan, mereka akan mengalami
kejutan budaya kerana apa yang dipelajari dan difahami amat
berbeza dengan suasana di luar. Oleh itu, amat penting untuk
Any fool can know. The point is to understand.” -Albert Einstein
Tell me and I forget, teach me and I may remember, involve me
and I learn”. - Chinese proverb
istem pendidikan kita mengalami perubahan daripada dahulu
hingga kini bukan tanpa cabaran dan halangan, dan ini
merupakan satu perkara yang normal untuk mana mana tamadun
yang berkembang dari segi keilmuan, ekonomi dan pentadbiran.
Oleh itu, mengekalkan nilai nilai murni dalam pendidikan supaya ia
dapat diterima dan dilaksana selari dengan zaman juga bukanlah
tanpa cabaran dan halangan.
K
esimpulannya kefahaman dan amalan sesebuah ilmu itu harus
dijadikan pengukur kepada kejayaan membina sesebuah
masyarakat secara umumnya atau pelajar secara khususnya
dan bukan pada kuantiti ilmu yang banyak dan mudah didapati
tetapi tidak dibaca, dihayati dan diamalkan. Jadi pada para guru
yang dirahmati dan para pelajar yang dikasihi, kefahaman ilmu
haruslah disampaikan dengan baik dan difahami dengan baik
supaya penerapan dan pembinaan masyarakat di Malaysia bukan
berlandaskan harta benda, asset dan pencapaian semata mata,
tetapi adalah amalan akhlak yang terpuji dan masyarakat yang
mempraktikkan ilmu hormat menghormati, kasih mengasihi, adab
sopan dan ingat mengingati….bukan sekadar mengetahui… di
kala masa kini, ilmu bermanfaat tidak diamal, urusan dunia menjadi
pegangan..
T
erima kasih pada para guru yang mengajar dan pada murid
murid yang memahami ilmu….
12
LOVE IT?
DO IT!
Oleh: Mardhiah Che Soh & Norazlina Rahmat
P
ada 26 0gos 2015, pelajar daripada Diploma Pengurusan Pelancongan
Semester 3 (HM1113B) telah berjaya menganjurkan forum yang
bertajuk Love it? Do it! di Dewan Aspirasi, UiTM Terengganu. Forum yang
dihadiri lebih dari 800 orang tetamu ini telah bermula pada jam 9 malam
dan berakhir kira-kira dua jam kemudian. Forum ini merupakan projek
akhir bagi kursus Meeting, Incentive, Convention and Event (HTT 251)
yang mana para pelajar perlu menganjurkan program berbentuk seminar,
konferensi mahupun bengkel.
F
orum yang berorientasikan motivasi ini telahpun dihadiri oleh dua
org panel yang popular dan berjaya dalam bidang masing-masing
iaitu pelakon dan pengacara Diana Amir serta model popular Daler
Yusuf ini ternyata mendapat respon yang luar biasa daripada penonton
yang hadir. Objektif utama Forum Love It? Do It! ini adalah ianya dapat
memberikan panduan dan motivasi kepada pelajar yang berhasrat untuk
merealisasikan cita-cita dengan menggunakan bakat dan minat diri sendiri
bagi memulakan langkah untuk berjaya.
HERITAGE Feild Trip
Moderator Cik Siti Marina dan panel jemputan semasa sesi
forum sedang berlangsung
Terrapuri
By: Wan Nazriah Wan Nawawi, Rahman Abdullah & Nor Azela Md Isa
O
n August 4, 2015 students undertaking Diploma In
Hotel management from HM110 semester 1 group
A,B,C,D,E & F visited Terrapuri Heritage Village. The visit was
organized to meet the needs of the subject Introduction to
Hospitality & Tourism Industry (HTM130) where the students
are informed about the components that are in the field.
Students are able to learn more about the hotel attractions
like Terrapuri Heritage Village in Setiu, Terengganu which
possess stunning views of Pulau Perhentian, Lang Tengah,
Pulau Cepu, Redang and Bidong islands. In addition,
students can see the differences of hotel amenities,
meeting facilities, spa, and restaurant that are offered to
customers in the hospitality industry especially in resorts
and within the hospitality industry in general. Terrapuri
has been chosen for this tour because of the uniqueness of
conservation and restoration project of Terengganu Malay
Classic house. This kind of visits can encourage the students
to put heritage as the forefront of identity in any of their
marketing component in order to create awareness and
branding, as well as introducing Malaysian unique selling
point.
13
A NIGHT WITH FIZO
OMAR : TALK ABOUT ENTREPRENEURSHIP
Oleh : Nursyuhada Hanafi, Noor Ashila Aini Abdullah & Norazlina Rahmat
S
iapa yang tidak mengenali Fizo Omar ? Beliau merupakan
seorang pelakon, pengacara, model dan penulis buku. Di awal
kemunculannya dalam bidang seni ini, tidak ramai yang mengetahui
tentang siapakah gerangan si pemilik nama ‘Wan Hafizol Wan Omar’.
Setelah dirisik , beliau sebenarnya pernah memasuki pertandingan
Hero Remaja pada tahun 2007/2008. Tuah menyebelahi beliau
kerana beliau telah memenangi tempat kedua dalam pertandingan
itu. Bermula dari pertandingan Hero Remaja, bakat beliau semakin
menyerlah sehingga telah membintangi lebih daripada 30 buah
drama dan filem. Antara drama dan filem yang telah mengangkat
nama beliau adalah Jersi 9, Keliwon, Cahaya Berbisik, Suraya, Kongsi,
7 Petala Cinta dan Minyak Dagu. Selain berlakon, beliau juga turut
berjinak – jinak dalam bidang pengacaraan. Bidang pengacaraan
beliau dalam stesen televisyen yang paling terkenal ialah program 3
Hari 2Malam (TV9 ) dan Nasi Lemak Kopi’O (TV9). Beliau juga pernah
tercalon dan memenangi Anugerah Bintang Popular Berita Harian
( Artis Baru Lelaki Popular ) pada tahun 2008. Anak kelahiran Kota
Bharu, Kelantan ini mempunyai Diploma dalam bidang Kejuruteraan
Awam di Universiti Teknologi Mara (UiTM) Arau, Perlis.
B
aru-baru ini beliau telah dijemput untuk memberi ceramah
berkaitan keusahawanan di UiTM Terengganu. Program tersebut
adalah dibawah anjuran pelajar Diploma Pengurusan Pelancongan
Semester 3 (HM1113A). Semasa program tersebut , beliau telah
berkongsi sedikit sebanyak tentang cara untuk memulakan
sesebuah perniagaan dan rahsia disebalik kejayaan beliau dalam
membuka perniagaan ‘Hot Burger ‘. Beliau telah bekerjasama dengan
dua rakan kongsinya iaitu Rizal Musa dan Asri Hamid . Mereka telah
mempunyai pengalaman lebih 15 tahun dalam bidang perniagaan.
Siapa sangka Fizo sebenarnya belajar membuat burger daripada
penjual burger tepi jalan yang dianggap sebagai ‘pakar terbaik’.
Idea perniagaan beliau sangat mudah. Konsepnya hanya dengan
mengkomersialkan perniagaan burger tepi jalan . Bermula dari situ,
lahirlah jenama Hot Burger dengan tagline ‘Harga Kaki Lima , Rasa
Bintang Lima’.
B
eliau juga telah menceritakan serba sedikit tentang kisah jatuh
bangun beliau sepanjang kehidupannya bergelar anak seni .
Beliau pada satu masa dahulu adalah seorang yang sangat pemalu
dan datang dari keluarga yang sederhana. “ Saya dahulu adalah
orang yang paling pemalu dan takut untuk bercakap di hadapan
khalayak ramai . Untuk pengetahuan kalian juga, saya sukar untuk
bercakap dan berkomunikasi dalam Bahasa Inggeris kerana saya
sudah terbiasa bercakap dalam dialek Kelantan. Hal ini membuatkan
dialek Kelantan saya menjadi terlalu pekat.” Apa yang membuatkan
kami sebagai penonton lebih kagum ialah cara beliau mengatasi
masalahnya. Beliau memegang satu prinsip dalam kehidupan beliau
iaitu ‘ di mana ada masalah , di situ ada peluang.’ Prinsip tersebut
bermaksud setiap masalah yang timbul, pasti akan ada jalan untuk
selesaikannya. Jadi, peluang tersebut adalah salah satu anugerah
dan jalan terbaik yang tidak boleh dilepaskan. Sepanjang program
tersebut berlangsung, Fizo Omar kelihatan bersemangat dan sentiasa
tersenyum ketika memberi penerangan. Para penonton terutama
pelajar begitu fokus dalam mendengar setiap isi yang dilontarkan
oleh beliau sehinggalah terdengar satu keluhan beliau yang sangat
sebak. Hati kami seakan terpanggil untuk lebih mengetahui apa
sebenarnya yang terjadi dalam kehidupannya. Dengan suaranya
yang agak mendatar , beliau menceritakan bahawa beliau pernah
melalui saat yang paling getir iaitu beliau telah diisytihar muflis
kerana tuntutan hutang bernilai RM 2.5 juta. Pada ketika itu, beliau
langsung tidak mengetahui bahawa namanya disalahguna sebagai
penjamin oleh syarikat rakannya berjumlah RM2 juta. Tambah beliau
lagi, pada saat dia sedang berusaha untuk memantapkan kariernya
, dia sedang diuji oleh Tuhan. Dia seolah-olah hilang punca arah
pada ketika itu. Tetapi, berkat sokongan keluarga dan
rakan-rakannya beliau bangkit untuk meneruskan
kehidupannya. Beliau bangkit untuk menyelesaikan
masalah tersebut tanpa menoleh kebelakang.
Berkat ketabahan dan kesabarannya, beliau berjaya
menangani segala kontroversi dan masalah yang
dihadapinya.
K
ini, beliau telah memiliki hampir 100 buah
gerai di tiga negeri iaitu Kuala Lumpur, Kelantan
dan Selangor. Selepas Kuala Lumpur , Kelantan
dan Selangor , Hot Burger telah diperluaskan ke
negeri Melaka ,Johor, Kedah dan Pulau Pinang.
Ternyata rezeki beliau semakin melimpah ruah sejak
mempunyai perniagaan sendiri. Selain itu, beliau juga
sedang bergiat aktif didalam business coaching dan
merupakan seorang speaker yang sering dijemput
untuk memberikan ceramah berkenaan bidang
perniagaan dan keusahawanan kepada pelajar
universiti awam mahupun swasta.
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