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  1. 1
    Food Safety and Hygiene Practice among Hotel in Malaysia: Qualitative Approach
    by Jeinie, MH, Nor, NM, Saad, M, Sharif, MSM
    Published 2016
    Subjects: “...culinary...”
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    Article
  2. 2
    ‘We are only scratching the surface’–a resource-based and dynamic capabilities approach in the context of culinary tourism development
    by Duarte Alonso, A., Kok, S., O'Brien, S.
    Published 2018
    Subjects: “...culinary tourism...”
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    Article
  3. 3
    The Adoption of Sustainable Facilities Management (SFM) by the Hotel Industry
    Subjects: “...Hotel...”
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    Article
  4. 4
    Improving the Service Operations of Fast-food Restaurants
    by Kanyan, A, Ngana, L, Voon, BH
    Published 2016
    Subjects: “...customer service...”
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    Article
  5. 5
    Corporate governance, market orientation and performance of Iran's upscale hotels
    Subjects: “...tourism and hospitality...”
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    Article
  6. 6
    Services and Amenities Offered by City Hotels within Family Tourism as One of the Factors Guaranteeing Satisfactory Leisure Time
    Subjects: “...family tourism...”
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    Article
  7. 7
    The impact of COVID-19 on food retail and food service in Canada: A second assessment
    by Goddard, E.
    Published 2021
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    Article
  8. 8
    Loss or gain? The role of message framing in hotel guests’ recycling behaviour
    Subjects: “...sustainable tourism...”
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    Article
  9. 9
    Co-designing food waste services in the catering sector
    Subjects: “...food waste...”
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    Article
  10. 10
    Hospital Food Service Strategies to Improve Food Intakes among Inpatients: A Systematic Review
    Subjects: “...food intake...”
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    Article
  11. 11
    Hospital food service strategies to improve food intakes among inpatients: A systematic review
    Subjects: “...Food Service, Hospital...”
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    Article
  12. 12
    Hotel location when competitors may react: A game-theoretic gravitational model
    by Godinho, P., Moutinho, L., Phillips, P.
    Published 2018
    Subjects: “...hotel industry...”
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    Article
  13. 13
    Corporate governance, market orientation and performance of Iran’s upscale hotels
    Subjects: “...tourism and hospitality...”
    View Fulltext in Publisher
    View in Scopus
    Article
  14. 14
    p Halal Food Delivery Services in Malaysia: Food hygiene and safety during Covid-19 pandemic
    Subjects: “...food delivery...”
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    Article
  15. 15
    DETERMINING THE CRISIS MANAGEMENT STRATEGIES APPLIED BY HOTEL MANAGERS DURING THE OUTBREAK OF CORONAVIRUS (COVID-19)
    by Çoban, E., Özel, Ç.H
    Published 2022
    Subjects: “...hotel managers...”
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    Article
  16. 16
    Smart integration of food and bioenergy production delivers on multiple ecosystem services
    Subjects: “...food-feed-fuel competition...”
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    Article
  17. 17
    Adoption of mobile food ordering apps for O2O food delivery services during the COVID-19 outbreak
    by Qayyum, A., Shah, A.M, Yan, X.
    Published 2021
    Subjects: “...Mobile food ordering applications...”
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    Article
  18. 18
    Socioeconomic inequalities in food outlet access through an online food delivery service in England: A cross-sectional descriptive analysis
    Subjects: “...Online food delivery services...”
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    Article
  19. 19
    Customer reviews analytics on food delivery services in social media: A review
    by Mohamed, A., Mutalib, S., Shaeeali, N.S
    Published 2020
    Subjects: “...Food delivery services...”
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    View in Scopus
    Article
  20. 20
    Assessing the Impact of the COVID-19 Crisis on Hotel Industry Bankruptcy Risk through Novel Forecasting Models
    Subjects: “...hotel industry...”
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    Article
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