Purpose This paper aims to examine mobile banking adoption in Islamic banks by integrating technology adoption model (TAM) and Religiosity-Behavioural Intention Model. Design/methodology/approach This study uses a sample of 300 mobile banking customers of Islamic banks from West Java Province, Indonesia. Partial least square was applied to assess the association between perceived usefulness, perceived ease-of-use, religiosity, satisfaction, and adoption. Findings The results of this study disclosed that the integration of TAM and Religiosity-Intention model provides a more complete explanation of Islamic bank consumers’ adoption of mobile banking. Besides perceived usefulness and perceived ease-of-use, the results of this study emphasise the importance of religiosity in mobile banking adoption. Practical implications This study offers an opportunity for Islamic bank managers to increase the adoption of their mobile banking services. To increase the adoption of mobile banking services, Islamic banks must not only provide an application that is useful and easy to use but also consider the customer’s religiosity. All of their mobile banking marketing strategies should focus on providing high-quality mobile service while ensuring the bank’s operations are compliant with the Islamic law. Originality/value This study is the first attempt to integrate TAM and Religiosity-Intention Model to assess mobile banking adoption.

No abstract

No abstract

Kopitiam has been modified and being acceptable to all level of people. Although the kopitiam has own specialties and becomes popular among the teenagers including the college and university students as a social center, the main factors influence students to revisit kopitiam is still unknown. Therefore, this study explores the factors influence students to revisit the establishment. Quantitative approach to using survey was undertaken which involved 150 respondents. Result revealed quality of food found as the main factor that contributes the students' intention revisit kopitiam restaurant as compared to service quality and good ambiance of the foodservice organization.