摘要：AbstractHolistic View of food service business performance is a rather new phenomenon. Constraints such as a diverse workforce and the high worker turnover have caused subsequent adverse effects on the foodservice performance. The present study suggests an effort through Holistic View of spiritual intelligence (SQ) to address the problem of quality of food served by the food handlers. A total of 210 food handlers from the public institutions in East Malaysia were surveyed. The study used Partial Least Square Structural Equation Modeling (PLS-SEM) to test the model and hypotheses. Implications of the findings, guidelines for future research, and the limitations were also discussed.
