Revisit intention has been highlighted as an important research topic in competitive market of tourism destinations. Despite the considerable number of research on repeat visitors, it remains unclear why people undertake repeat visits and what kind of characteristics hold repeat visitors. This research aims to identify factors influencing repeat visitors to Sabah, Malaysia. The results of this study indicated that "destination image" and "relaxation and recreation" were the most important destination attributes and travel motives for repeat visitors to Sabah. Concerning their perception on destination loyalty, the study revealed that respondents were loyal to Sabah, intent to revisit and recommended Sabah as a holiday destination.

Employee engagement becomes an important issue as employee turnover rises due to the demand and shortage of skilful employees. Though organizational performances of many organizations have deteriorated due to high turnover rates and related issues such as high absenteeism, low loyalty and productivity, there is still a lack of academic research that addresses the antecedents required for high employee engagement in the food and beverage departments in the service industry. This paper focuses on the antecedents that influence employee engagement in food and beverage service departments, and literature reviewed indicates that there is a significant relationship between employee communication, employee development, rewards and recognition, and extended employee care. Among the antecedents, employee development forms the most significant contributor.

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Service quality has been an important subject of research involving food and beverage (F&B) departments of hotels. Despite a substantial number of studies on service quality, the reasons why guests revisit a hotel and why a high-quality service from the F&B department is needed have remained unanswered. This paper aims to review existing literature on service quality management in the F&B departments of hotels, its process, and the effective service quality management framework. This paper discusses famous models, and explains Parasuraman's dimensional framework of service quality management in the area of F&B and its application to the hotel industry. The conceptual paper suggests application of the dimensional model in the F&B department and encourages hotels to improve its management to better satisfy their guests.

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