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Taylor's and Tadom Hill Resorts Take the Lead in Strategic Partnership on Sustainable Tourism


School of Hospitality, Tourism and Events (SHTE) in collaboration with Taylor's Sustainable Tourism Impact Lab formalized a strategic partnership with Tadom Hill Resorts, orchestrated a pivotal moment. The partnership signing ceremony drew 180 students from various programmes, including Bachelor of International Hospitality Management (Hons.), Bachelor of International Tourism Management (Hons.), Bachelor of International Events Management (Hons.), Bachelor of Culinary Management (Hons.), and Bachelor of Patisserie Arts (Hons.).

YBhg Dato’ Lai Yeng Fock, Founder of Tadom Hill Resorts and Director of Carbon Zero Sdn. Bhd. & Tadom Biocarbon Sdn. Bhd, honored the occasion with his presence, demonstrating a strong commitment to fostering sustainable tourism. During the interactive session that followed, students from diverse backgrounds engaged in discussions, shared ideas, and brainstormed innovative approaches to address industry challenges. The students' evident enthusiasm underscored their shared commitment to making a positive impact on the world through sustainable practices.


Dato’ Lai emphasized the introduction of Zero Carbon Emissions Concept within the Taylor’s community and the promotion of Tadom Hill Resorts as a zero-carbon tourist destination. Looking ahead, the "Business of Hospitality, Food, and Leisure Management" module is set to host collaborative projects in the coming months. This initiative will not only provide students with practical experiences but also allow them to actively contribute to Tadom Hill Resorts ongoing efforts to achieve carbon neutrality.

The event concluded with a renewed sense of purpose and a collective commitment to shaping the future of hospitality, tourism, and events management through sustainable practices. As the partnership with Tadom Hill Resorts flourishes, it is poised to become a model for sustainable collaborations in the dynamic landscape of the hospitality industry.

Taylor's Liveable Urban Community Impact Lab Bridging the Heritage from the Past to a Better Future!


Understanding and appreciating Heritage Tourism is essential in tourism education. Heritage Tourism involves exploring, preserving, and promoting cultural heritage sites, traditions, and practices. By integrating Heritage Tourism into the tourism programmes and nurturing students’ understanding of its significance, educational institutions can prepare future tourism professionals with the necessary knowledge and skills to contribute to the sustainable development and preservation of cultural heritage.


To further this goal, 28 students from the School of Hospitality, Tourism and Events (SHTE) and the School of Architecture, Building and Design (SABD) visited the heritage sites at Bukit Melawati and Pekan Lama of Kuala Selangor. The visit aimed to provide local and international students with a thorough understanding of the importance of cultivating and preserving heritage tourism at Bukit Melawati and Pekan Lama through heritage trails and customized tour packages. The project was led by Dr. Thanam Subramaniam, Senior Lecturer from School of Hospitality, Tourism & vents and Mr. Azim Sulaiman, Lecturer from School of Architecture, Building and Design.

This project involved Integrated Tourism Development and Architecture Conservation & Tourism, in collaboration with Taylor's Liveable Urban Community Impact Lab and in line with the Multidisciplinary Learning Experiences (MLEs). This visitation was also supported by Majlis Perbandaran Kuala Selangor (MPKS), Perbadanan Adat Melayu Dan Warisan Negeri Selangor (PADAT), and local tour guides. In addition to exploring the heritage sites, the students also had the opportunity to hear historical stories, learn about the history of Kuala Selangor, and try the traditional Malaysian games. The students were excited to practice various traditional games such as Congkak, Sepak Bulu Ayam, Snake and Ladder, Batu Seremban, and more.

At the end of the visit, the students looked forward to working on creating the customized tour packages with heritage trails designed by architecture students to promote heritage tourism at Bukit Melawati and Pekan Lama, Kuala Selangor. The project outcomes will be presented by the students to the local authorities and communities at Bukit Melawati Hill.

Unveiling Research Insights on the "Eating Out in Asia" Initiative: Media Coverage Roundup at BFM 89.9


The Malaysian Minister of Economy Rafizi Ramli commented on "Eating Out" sparked a discussion. BFM 89.9 the Business Radio Station invited Dr. Elise Mognard, Associate Professor and Programme Director for Master and PhD in Food Studies at the School of Food Studies and Gastronomy, Taylor’s University to share her insights on food culture. 


The interview was based on the cross-national survey "Eating Out in Asia", which initiated by the Chair of Food Studies: Food, Cultures, and Health that jointly established by Taylor’s University, Malaysia and the University of Toulouse-Jean Jaurès, France, in partnership with The Southeast Asian Ministers of Education Organization (SEAMEO) Regional Center for Food and Nutrition (SEAMEO RECFON), Indonesia and Ritsumeikan University, Japan. 


SEAMEO RECFON was established in 1967 as SEAMEO TROPMED Regional Centre for Community Nutrition, and transformed into Regional Centre for Food and Nutrition in 2011.  It is one among the 24 SEAMEO Centers located throughout SEA region.  It is a unit hosted by Ministry of Education and Culture RI and located in Universitas Indonesia, Jakarta with a mission to conduct education, capacity building, research and information dissemination in food and nutrition through partnership for sustainable human resource development.


During the interview, Dr. Elise Mognard shared her insights and observations about the eating habits in Malaysia, drawing comparisons with her experience in France and highlighting the unique aspects of Malaysian food culture. It's interesting to note the prevalence of eating out in Malaysia, with a significant percentage of daily meals being consumed away from home. In essence, her key message underscores the idea that the way people eat is an integral part of their food culture. It goes beyond just the type of food consumed to include the manner and context of consumption. Recognizing these unique aspects is crucial for understanding the ways in which individuals navigate cultural and practical constraints in their daily lives.


Listen to the podcast here:



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