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journal of tourism, hospitality and culinary arts
سال:2010 - دوره:2 - شماره:1
A HIERARCHICAL APPROACH TO MEASURE SERVICE PERFORMANCE IN THE RESORT HOTEL’S SERVICE ENCOUNTERS
- صفحه:57-66
ANALYSIS OF SOCIAL DINE-OUT PREFERENCES OF THE UNIVERSITY MEMBERS ACCORDING TO PERSONAL CHARACTERISTICS: A CASE STUDY OF THE UNIVERSITY IN THE SOUTHWESTERN REGION IN THE U.S.
- صفحه:81-97
CONCEPTUALISING THE SERVICE EXCELLENCE AND ITS ANTECEDENTS: THE DEVELOPMENT OF STRUCTURAL EQUATION MODEL
- صفحه:1-13
DIAGNOSIS OF WATER CONSUMPTION IN TRADITIONAL CHINESE RESTAURANTS
- صفحه:25-32
MALAYSIA GASTRONOMY ROUTES FOR TOURIST DESTINATION
- صفحه:15-24
MALAYSIAN TOURISTS MOTIVATION TOWARDS OUTBOUND TOURISM
- صفحه:47-55
SUSTAINABILITY ANALYSIS: VISITORS IMPACT ON TAMAN NEGARA, PAHANG
- صفحه:67-79
TOURISM AND TERRORISM: A HOTEL INDUSTRY PERSPECTIVE
- صفحه:33-46
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