Culinary
| NOUVELLE CUISINE IN MALAY CUISINE: A POST-MODERNISATION SOCIAL SHIFT | |
| Abd. Razak bin Aziz |
| SUBSTITUTION OF CORN FLOUR ON THE QUALITY OF DRY CHOUX | |
| Hanifa Maulidia Anwar, Anni Faridah, Yasri Hasnur, Wirnelis Syarief, Astra Prima Budiarti |
| ANALYSIS OF CORN NOODLE | |
| fitri lestari, Anni Faridah, Yasri Hasnur, Wirnelis Syarief, Astra Prima Budiarti |
Hospitality Management
| THE RELATIONSHIP BETWEEN 5-STARS HOTEL RESTAURANT ATTRIBUTES AND BRAND IMAGE TOWARD CUSTOMERS’ DINING EXPERIENCE: INTEGRATING STUDY FRAMEWORK | |
| MUHAMMAD ‘ARIF AIZAT BIN BASHIR, HAIRUL NIZWAN BIN ABD MAJID |
Tourism
| Digital Technology for Gastronomy Tourism | |
| Ilma Indriasri Pratiwi, Debi Valentina Br Bangun, Dewi Turgarini |