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journal of tourism, hospitality and culinary arts
سال:2012 - دوره:4 - شماره:1
COOKING ROUTINE PRACTICES AMONG MALAYSIAN WORKING WOMEN
- صفحه:56-76
CUSTOMER SATISFACTION WITH HYPERMARKET FRESH FOOD’S CHARACTERISTICS
- صفحه:17-37
ESTABLISHING DIMENSIONS OF COUNTRY ATTRACTIVENESS FOR CROSS-BORDER SECOND HOMES
- صفحه:119-139
HUMAN RESOURCE PRACTICES AND EMPLOYEES’ INTENTION TO STAY IN THE KUALA LUMPUR HOTEL INDUSTRY
- صفحه:88-118
PRELIMINARY CONSTRUCTION OF AN INDICATED MODEL OF PERCEPTIONS OF INDUSTRIAL PROSPECTS – AN EMPIRICAL STUDY OF TOURISM AND HOSPITALITY EDUCATION IN TAIWAN
- صفحه:38-55
SUSTAINABLE TOURISM DEVELOPMENT IN INDIA: MAKING TALENT SUSTENANCE RELEVANT
- صفحه:1-16
THE INDIGENOUS COMMUNITY’S PERCEPTIONS OF TOURISM DEVELOPMENT IN THE CAMERON HIGHLANDS, MALAYSIA: A PRELIMINARY STUDY
- صفحه:77-87
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