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journal of tourism, hospitality and culinary arts
سال:2014 - دوره:6 - شماره:1
ASSESSING STUDENTS’ COOKING KNOWLEDGE BEFORE ENROLMENT IN A CULINARY ARTS PROGRAM
- صفحه:15-26
BRAND PERSONALITY DIMENSIONS AND THEIR EFFECTS ON CUSTOMER SATISFACTION IN KUALA LUMPUR HOTELS
- صفحه:37-44
CUSTOMER BEHAVIORAL INTENTION: INFLUENCE OF SERVICE DELIVERY FAILURES AND PERCEIVED VALUES IN MALAY RESTAURANTS
- صفحه:27-36
RISK MANAGEMENT AWARENESS AT BAKO NATIONAL PARK
- صفحه:45-53
WHY DO STUDENTS DECIDE TO STUDY CULINARY ARTS AND WHY DON’T THEY MAINTAIN INTEREST IN THE HOTEL INDUSTRY EMPLOYMENT?
- صفحه:1-14
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