Determinants of menu hybridization development opportunity toward food business performance / Nik Mohd Shahril Nik Mohd Nor
This study investigates the complex dynamics of menu hybridization development, focusing on the impact of familiarity of food attributes, food adaptability, food integration, and their subsequent effect on food business performance in Malaysia's thriving culinary landscape. The study develops a...
محفوظ في:
المؤلف الرئيسي: | Nik Mohd Nor, Nik Mohd Shahril |
---|---|
التنسيق: | أطروحة |
اللغة: | English |
منشور في: |
2024
|
الموضوعات: | |
الوصول للمادة أونلاين: | https://ir.uitm.edu.my/id/eprint/98791/1/98791.pdf |
الوسوم: |
إضافة وسم
لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!
|
مواد مشابهة
-
Malay food language and terminologies: young Malay culinarians’ understanding and usage / Khairunnisa Mohamad Abdullah
بواسطة: Mohamad Abdullah, Khairunnisa
منشور في: (2012) -
The transmission processes of the Traditional Food Knowledge (TFK) of the Malay traditional Hari Raya foods and generation practices / Mohd Shazali Md Sharif
بواسطة: Md Sharif, Mohd Shazali
منشور في: (2018) -
The Impact Of HACCP Implementation On The Performance Of Malaysian Food Industries [TX531. L863 2007 f rb].
بواسطة: Loo, Brian, Soon Hua
منشور في: (2006) -
Service delay of cook to order food: assessing customer attitudes, reactions and implication to gerai choices and intention to re-patronization / Noorliza Zainol
بواسطة: Zainol, Noorliza
منشور في: (2011) -
Determination Of Synthetic Phenolic Antioxidants In Food Items Using HPLC And Total Antioxidants Using FIA Approaches [TX553.A73 Y55 2007 f rb].
بواسطة: Yong, Yek Sing
منشور في: (2007)