With 20 years of experience in managing hospitality and tourism education in Malaysia’s private higher education, Anisha Chai brings her administrative experience and expertise as well as fresh insights into meeting the objectives of the School of Hospitality. She has extensive experience in the design and development of hospitality-related academic programmes at the tertiary level, showcasing her innovation prowess at two private institutions of higher learning. She actively leads in collaborations with external institutions and industry partners. In recognition of her contributions to the industry, she has been appointed onto a number of committees in multiple industry-linked organisations, including Tourism Educators Association of Malaysia (TEAM) and Malaysia Convention & Exhibition Bureau (MyCEB). She is currently engaged in a study exploring the development of national cuisines in the Malaysian context.
Academic & Professional Qualifications
PhD in Ethnic Studies, Universiti Kebangsaan Malaysia, Malaysia (current)
MSc in Hotel and Restaurant Management, University of North Texas, USA (1995)
BEd, National Taiwan Normal University, Taiwan (1991)
Malaysian food and culture
Food and identity
Chai, A. (2016). Nation and national cuisine: A case study of Malaysia. Paper presented at the 1st International Food and Society Conference, Universiti Kebangsaan Malaysia.
Ibrahim, S., & Chai, A. (2010). The dark within — exploring challenges and opportunities for dark tourism in Malaysia. In K. Din & J. Mapjabil (Eds.), Tourism research in Malaysia: What, which way and so what? (pp. 351-365). Sintok: Universiti Utara Malaysia.
Ibrahim, S., & Chai, A. (2008). Challenges and opportunities for developing dark tourism in Malaysia: A pilot study on understanding visitor motivations at Jerejak Island, Penang. In M. Jantan & B. Mohamed (Eds.), Proceedings of the 2008 National Symposium on Tourism Research (pp. 12-18). Penang, Malaysia: Social Transformation Platform.