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  1. 1
    Sarawak cuisine: an overview and its identity / Christopher Wan Sageng ... [et al.]
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  2. 2
    Restaurant color's as stimuli to enhance pleasure feeling and its effect on diners' behavioral intentions in the family chain restaurants / Mohhidin Othman and Bahar Goodarzirad
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  3. 3
    Redefining Malay Food in the Post Malaysia's New Economic Policy (NEP) / Abd. Razak Aziz and Awang Azaman Awang Pawi
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  4. 4
    Searching for the authentic: foodservice at a medieval banquet / Cate Clifford ... [et al.]
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  5. 5
    Emotional Labour: A Case of Fast Food Employees in Klang Valley, Malaysia / Hazrina Ghazali ... [et al.]
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  6. 6
    The selection of beverage cafes using fuzzy TOPSIS / Wan Nurul Husna Wan Nordin, Nurafifah Md Zuhaimi and Rohani Muhamad
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  7. 7
    Trying out new cafes in town: assessing the impact of physical environment on visit intention / Chong Ka Leong
    by Chong, Ka Leong
    Published 2018
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  8. 8
    The quality of Kopitiam physical environment: are patrons satisfied? / Safwana Nur Widad Safrin and Zurinawati Mohi
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  9. 9
    Exploring the potentials and impact of indigenous Ghanaian dishes in the restaurant sector within the hospitality industry / Akua Serwah, Derweanna Bah Simpong and Marlisa Abdul Rahim
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  10. 10
    Selection attributes of Korean restaurant based on customer satisfaction and loyalty/ Nurul Shahiera Mohd Raihan ... [et al.]
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  11. 11
    What makes customer satisfied? investigating the role of restaurant attributes at Malay food restaurants/ Muhammad 'Arif Aizat Bashir ... [et al.]
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  12. 12
    Sustainable food waste practice among small medium enterprise (SME) restaurant operators in peninsular Malaysia/ Nur Azimah Othman ... [et al.]
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  13. 13
    Assessing customer complaints behaviour towards services delivered in restaurant / Noorliza Zainol ... [et al.]
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  14. 14
    Self-ordering kiosk usage and post-purchase behaviour in quick service restaurant / Noradzhar Baba, Aslinda Mohd Shahril and Mohd Hafiz Hanafiah.
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