Dr. Shahrim Karim
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Dr. Shahrim Karim

Associate Professor
University Putra Malaysia, Malaysia

Highest Degree
Ph.D. in Human Environmental Sciences from Oklahoma State University, USA

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Biography

Dr. M. Shahrim Ab Karim is currently working as Associate Professor of Malaysia’s Heritage Food & Food Culture, Malaysia’s Food Heritage Authority, Department of Foodservice Management Faculty of Food Science and Technology University Putra Malaysia. He earned his PhD in Human Environmental Sciences with a specialization in Hospitality and Tourism Administration from Oklahoma State University, Stillwater, Oklahoma. Previously he was appointed as Garde Manger Chef Carlton Hotel, Singapore and Raffles Hotel Singapore, Singapore, Special Assistant to the Vice President at Malaysia Tourism Promotion Board, New York, and Guest Service Manager/Executive Guest Consultant at Sheraton New York Hotel & Towers, Manhattan, New York and Instructor/TA at Oklahoma State University, Stillwater, Oklahoma. His main area of research interest focuses on Food and Culinary Tourism, Sustainable Food Heritage, Consumer Behavior and Marketing, Foodservice Management, Eating Habits, and Destination Management. He has completed 11 research projects as principal investigator and researcher. He is member of advisory board for Handbook of Research on Global Hospitality and Tourism Management, member of editorial board for NYAWA, and reviewer for International Journal of Contemporary Hospitality and Tourism, Journal of Islamic Marketing, University Putra Malaysia Grant Proposal, Tourism Management, International Journal of Revenue Management, International Journal of Food Research and Associate Editor for Journal of Agribusiness Marketing, Federal Agricultural Marketing Authority. He has published 28 books and book chapters, 2 Videography, 1 Monograph, 50 research articles in journals, and 55 national and international proceeding. He has supervised 14 MSc students’ projects. Currently he is supervising 4 PhD and 2 MSc students’ projects. He is life member of Qualitative Research Association of Malaysia, member of Slow Food International, Italy, SPSS Malaysia Association, and Malaysia Hotel Association, member of Oklahoma State University, College of Human Environmental Sciences Graduate Student Association, and Treasurer.

Area of Interest:

Food Science and Technology
100%
Foodservice Management
62%
Consumer Behaviour
90%
Marketing
75%
Sustainable Food Heritage
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Ying, N.C. and S.A. Karim, 2016. A historical and contemporary perspectives of the Nyonya food culture in Malaysia. J. Ethnic Foods, (In Press). 10.1016/j.jef.2016.05.004.
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  2. Omar, S.R., S.A. Karim, A.Z. Abu Bakar and S.N. Omar, 2015. Safeguarding Malaysian Heritage Food (MHF): The impact of malaysian food culture and tourists' food culture involvement on intentional loyalty. Procedia-Social Behav. Sci., 172: 611-618.
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  3. Omar, S.R., S.A. Karim and S.N. Omar, 2015. Exploring international tourists' attitudes and perceptions: In characterizing Malaysian Heritage Food (MHF) as a tourism attraction in Malaysia. Int. J. Social Sci. Humanity, 5: 321-329.
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  4. Muhammad, N.H., M.S.A. Karim and H. Hamzah, 2015. Intention to eat traditional food among boys and girls in Malaysia. Int. J. Social Sci. Humanity, 5: 450-453.
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  5. Leong, Q.L. and M.S.A. Karim, 2015. Global Perspective in Tourism Development: Positioning Malaysia as a Culinary Tourism Destination. In: Handbook of Research on Global Hospitality and Tourism Management, Camillo, A.A. (Ed.). IGI Global, Pennsylvania, USA., ISBN: 9781466686076.
  6. Khongtong, J., M.S.A. Karim, M. Othman and J.B. Bolong, 2015. Reliability and validity of consumers' decision making investigation of safe street food purchasing, pilot study in Nakhon Si Thammarat, Thailand. Int. J. Social Sci. Humanity, 5: 306-310.
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  7. Karim, M.S.A., 2015. Soul Treatment. In: Nature's Yield and Wonders of Art, Qamaruz, F., N. Baharuddin and O.M. Tahar (Eds.). UPM Press, Serdang, Selangor.
  8. Hamzah, H., M.S.A. Karim, M. Othman, A. Hamzah and N.H. Muhammad, 2015. Challenges in sustaining the Malay traditional Kuih among youth. Int. J. Social Sci. Humaity, 5: 472-478.
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  9. Hamzah, H., M.S.A. Karim, A.A. Camillo and S. Holt, 2015. ISO 14001: The Challenges in Establishing Environmental Management Systems in Tourism and Hospitality Establishments. In: Handbook of Research on Global Hospitality and Tourism Management, Camillo, A.A. (Ed.). IGI Global, Pennsylvania, USA., ISBN: 9781466686076.
  10. Chua, B.L., B. Goh, L. Huffman, C. Jai and S. Karim, 2015. Cruise passengers' perception of key quality attributes of cruise lines in North America. J. Hosp. Market. Manage., 25: 346-371.
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  11. Wasnin, R.M., M.S.A. Karim and H.M. Ghazali, 2014. Effect of temperature-controlled fermentation on physico-chemical properties and lactic acid bacterial count of durian (Durio zibethinus Murr.) pulp. J. Food Sci. Technol., 51: 2977-2989.
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  12. Rahman, S.A., Z. Ruzulan and M.S.A. Karim, 2014. Development of Islamic law: The application of Urf in Halal animal slaughtering practices. Sains Humanika, 1: 11-17.
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  13. Omar, S.R., S.N. Omar and S.A. Karim, 2014. Comparative analysis on the effect of agro-conomic meat tenderizer: Bromelain and Papain enzyme on Indian beef quality. Int. J. Adv. Sci. Technol., Special Issue: 178-183.
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  14. Khongtong, J., S.A. Karim, M. Shahrim, M. Othman and J. Bolong, 2014. Consumption pattern and consumers' opinion toward street food in Nakhon Si Thammarat province, Thailand. Int. Food Res. J., 21: 125-130.
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  15. Karim, M.S.A. and H. Ghazali, 2014. Tapai Tower. In: Nature's Yield and Wonders of Art, Qamaruz, F., N. Baharuddin and O.M. Tahar (Eds.). UPM Press, Serdang, Selangor.
  16. Ismail, N., M.S.A. Karim, R. Karim, N. Adzahan, N. Abdul Halim and S. Osman, 2014. Fruit and vegetable consumption behaviour: A qualitative study of Malay adults in Subang Jaya, Selangor. J. Agribus. Market., 6: 52-67.
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  17. Ghazali, H. and M.S.A. Karim, 2014. It Takes Two to Tango. In: Nature's Yield and Wonders of Art, Qamaruz, F., N. Baharuddin and O.M. Tahar (Eds.). UPM Press, Serdang, Selangor.
  18. Camillo, A. and M.S.A. Karim, 2014. Consumer attitudes and perceptions towards Western Cuisine: A strategic investigation of the Italian restaurant industry in Malaysia. J. Foodserv. Bus. Res., 17: 103-121.
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  19. Abdullah, N.H., H. Hassan, M.H. Ali and M.S.A. Karim, 2014. Cultural values (power distance) impact on the stakeholders' engagement in organizing the monsoon cup international sailing event. Procedia-Social Behav. Sci., 144: 118-126.
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  20. Tan, S.L., F.A. Bakar, M.S.A. Karim, H.Y. Lee and N.A. Mahyudin, 2013. Hand hygiene knowledge, attitudes and practices among food handlers at primary schools in Hulu Langat district, Selangor (Malaysia). Food Control, 34: 428-435.
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  21. Sobhi, B., N.M. Adzahan, R. Shamsuddin, S.A. Karim, R. Abdul Rahman, J. Bakar and Z. Ghazali, 2013. Development of instrumental methods for textural evaluation of chili paste. Kasetsart J. (Nat. Sci.), 47: 122-131.
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  22. Othman, K.I., M.S.A. Karim, R. Karim, N.M. Adzhan and N.A. Halim, 2013. Consumption pattern on fruits and vegetables among adults: A case of Malaysia. Acad. J. Interdisciplin. Stud., 2: 424-430.
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  23. Muhammad, N.H., M.S.A. Karim, M. Othman and H. Ghazali, 2013. Relationships of socioeconomic level with eating behavior of traditional food among adolescents. Mediterr. J. Social Sci., 4: 13-20.
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  24. Muhammad, N.H., M. Othman, H. Ghazali and M.S.A. Karim, 2013. Exploring traditional food eating habits among urban and rural youths in Selangor, Malaysia. Int. J. Social Policy Soc., 10: 28-44.
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  25. Karim, M.SA., N.A. Halim and A.Z. Abu Bakar, 2013. Grass Hoppers and Sago. In: Nature's Yield and Wonders of Art, Qamaruz, F., N. Baharuddin and O.M. Tahar (Eds.). UPM Press, Serdang, Selangor.
  26. Karim, M.SA., N.A. Halim and A.Z. Abu Bakar, 2013. From Honey Bees to Baklava. In: Nature's Yield and Wonders of Art, Qamaruz, F., N. Baharuddin and O.M. Tahar (Eds.). UPM Press, Serdang, Selangor.
  27. Juhari, N.H., O. Lasekan, M. Kharidah and S.A. Karim, 2013. Effect of hot-air drying on the physicochemical properties of Kaffir lime leaves (Citrus hystrix). J. Food Agric. Environ., 11: 203-211.
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  28. Ismail, N.A., A. Karim, M. Shahrim, M. Othman and N. Abdul Halim, 2013. The values of the traditional culinary practices towards the modernization as perceived by the Malay Chefs in Klang Valley. Int. Food Res. J., 20: 2857-2864.
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  29. Ismail, N., M.S.A. Karim, R. Karim, N.M. Adzahan and N.A. Halim, 2013. Fruits and vegetables consumption factor based on different culture in Selangor State. Acad. J. Interdisciplin. Stud., 2: 524-530.
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  30. Hamzah, H., M.S.A. Karim, M. Othman and A. Hamzah, 2013. Dimensions of authenticity in Malay cuisine from experts' perspectives. Acad. J. Interdisciplin. Stud., 2: 369-377.
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  31. Chi, C.G.Q., B.L. Chua, M. Othman and S.A. Karim, 2013. Investigating the structural relationships between food image, food satisfaction, culinary quality and behavioral intentions: The case of Malaysia. Int. J. Hosp. Tourism Admin., 14: 99-120.
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  32. Ahmad Hanis, I.A.H., S. Mad Nasir, S. Jinap, R. Alias and M.S.A. Karim, 2013. Consumer's preferences for eggs attributes in Malaysia: Evidence from conjoint survey. Int. Food Res. J., 20: 2865-2872.
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  33. Sobhi, B., M. Noranizan, S.A. Karim, R. Abdul Rahman, J. Bakar and Z. Ghazali, 2012. Microbial and quality attributes of thermally processed chili shrimp paste. Int. Food Res. J., 19: 1705-1712.
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  34. Othman, K.I., M.S.A. Karim, R. Karim, N. Adzahan, N. Abdul Halim and S. Osman, 2012. Factors influencing fruits and vegetables consumption behavior among adults in Malaysia. J. Agribus. Market., 5: 29-46.
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  35. Nadzirah, S., M. Othman, S.A. Karim and H. Ghazali, 2012. Influence of foodservice quality on customer satisfaction in the universities of Klang Valley, Malaysia: Locals vs internationals. TEAM J. Hosp. Tourism, 9: 63-75.
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  36. Leong, Q.L., M. Othman, N.M. Adzahan and M.S.A. Karim, 2012. A model of Malaysian food image components: Towards building a sustainable tourism product. Pertanika J. Social Sci. Humanities, 20: 299-315.
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  37. Karim, M.S.A., N. Halim and H. Ghazali, 2012. Fruit Culinary Culture. In: Nature's Yield and Wonders of Art, Qamaruz, F., N. Baharuddin and O.M. Tahar (Eds.). UPM Press, Serdang, Selangor.
  38. Karim, M.S.A. and N. Ismail, 2012. Exotic Bugis Heritage Food. Berita Publishing, Kuala Lumpur, Malaysia.
  39. Juhari, N.H., O. Lasekan, M. Kharidah and S.A. Karim, 2012. Optimization of hot-air drying conditions on the physicochemical characteristics of torch ginger (Etlingera elatior). J. Food Agric. Environ., 10: 64-72.
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  40. Chan, S.M., N.M. Adzahan, M.S.A. Karim, R. Karim, O. Lasekan and J.M. Regenstein, 2012. Consumer preferences and perceptions on dealcoholised wine. J. Food Prod. Market., 18: 65-77.
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  41. Ahmad Hanis, I.A.H., S. Jinap, S. Mad Nasir, R. Alias and M.S.A. Karim, 2012. Consumers' demand and willingness to pay for rice attributes in Malaysia. Int. J. Food Res. J., 19: 363-369.
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  42. Omar, M., N.M. Adzahan, H.M. Ghazali, R. Karim, N. Abdul Halim and M.S.A. Karim, 2011. Sustaining traditional food: consumers' perceptions on physical characteristics of Keropok Lekor or fish snack. Int. J. Food Res., 18: 117-124.
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  43. Karim, M.S.A., S.S. Nasouddin, M. Othman, N.M. Adzahan, S.R. Hussin and K. Shaari, 2011. Consumers knowledge and perception towards Melicope ptelefolia (Daun Tenggek Burung): A preliminary qualitative study. Int. Food Res. J., 18: 1481-1488.
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  44. Karim, M.S.A., S.S. Abdul Rashid, N.M. Adzahan and A.A. Camillo, 2011. Consumers' perspective towards Malaysian traditional food: Sambal belacan (chilli shrimp paste), a preliminary investigation. J. Agribus. Market., 4: 68-92.
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  45. Karim, M.S.A. and C.A.A. Ghani, 2011. Malaysia Food Culture. In: Food Cultures of the World Encyclopedia, Albala, K. (Ed.). ABC-CLIO, California, ISBN: 9780313376269.
  46. Foo, L.Y., M. Othman, M.S.A. Karim, M. Shahrim and Y. Abdul Aziz, 2011. Efficiency measurement of a Malaysian hotel chain using DEA. Pertanika J. Social Sci. Humanities, 19: 131-143.
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  47. Abdul Ghani, C.A. and M.S.A. Karim, 2011. Chitty culinary traditions in Melaka, Malaysia. Petits Props Culainaires, 94: 72-80.
  48. Sobhi, B., N.M. Adzahan, M.S.A. Karim and R. Karim, 2010. Physicochemical and sensory properties of a traditional chilli shrimp paste. J. Food Agric. Environ., 8: 38-40.
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  49. Othman, M., L.Y. Foo, M.S.A. Karim and Y.A. Aziz, 2010. Total factor productivity efficiency changes in a Malaysian hotel chain. Int. J. Revenue Manage., 4: 327-343.
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  50. Nadia Sarina, M.F., N.M. Adzahan, B. Sobhi, M.S.A. Karim and R. Karim, 2010. Formulation and process improvement for chili shrimp paste using sensory evaluation. Int. Food Res. J., 17: 927-936.
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  51. Lia, C.B., B.H. Chern, M.S.A. Karim, M. Othman and S. Ramachandran, 2010. Using critical incident technique to identify the effect of servicescape failure and the effectiveness of recovery strategy on dining experience. SEGI Rev., 3: 152-170.
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  52. Leong, Q.L., M.S.A. Karim, M. Othman, N.M. Adzahan and S. Ramachandra, 2010. Relationships between Malaysian food image, tourist satisfaction and behavioural intention. World Applied Sci. J., 10: 164-171.
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  53. Karim, S.A. and C.G.Q. Chi, 2010. Culinary tourism as a destination attraction: An empirical examination of destinations' food image. J. Hosp. Market. Manage., 19: 531-555.
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  54. Karim, M.S.A., B.L. Chua and H. Salleh, 2010. Malaysia as a culinary tourism destination: International tourists' perspective. J. Tourism Hosp. Culinary Art, 1: 63-78.
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  55. Jamaluddin, R., N.A.A. Manan, A.M. Basri and M.S.A. Karim, 2010. Patients' satisfaction with the bulk trolley system in a government hospital in Malaysia. Leadersh. Health Serv., 23: 260-268.
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  56. Hendijani, R.B. and S.M.A. Karim, 2010. Factors affecting milk consumption among school children in urban and rural areas of Selangor, Malaysia. Int. Food Res. J., 17: 651-660.
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  57. Chua, B.L., M. Othman, H.C. Boo, M.S.A. Karim and S. Ramachandran, 2010. Servicescape failure and recovery strategy in the food service industry: The effect on customer repatronization. J. Qual. Assurance Hosp. Tourism, 11: 179-198.
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  58. Leong, Q.L., S.A. Karim, J. Selamat, N.M. Adzahan, R. Karim and J. Rosita, 2009. Perceptions and acceptance of 'Belacan' in Malaysian dishes. Int. J. Food Res., 16: 539-546.
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  59. Chua, B.L., M. Othman, H.C. Boo, M.S.A. Karim and S. Ramachandran, 2009. Customers' reactions to servicescape failure and associated recovery strategy: An exploratory study in the food service industry. J. Tourism Hosp. Culinary Arts, 1: 23-48.
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  60. Karim, S. and J. Leong, 2008. Information sources on culinary tourism for France, Italy and Thailand. Anatolia, 19: 166-171.
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  61. Karim, M.S.A., 2007. Professions in the Hotel Industry. PTS Publications, Kuala Lumpur, Malaysia.
  62. Karim, M.S.A., 2003. Professions in the Hospitality Industry. PTS Publications, Kuala Lumpur, Malaysia.