Raamatud Mohd Salehuddin
Hospitality Career Intentions: A Study of Factors Moderating Malaysian Hospitality Students Selection of Tertiary Education Institutions
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Restaurant Service Delivery and Customer Patronization: A Comparison of Ethnic Restaurants
Mohd Salehuddin Mohd Zahari, Zulhan Othman
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Hazard Analysis Critical Control Point (HACCP): Its Implementation in the Small and Medium-Sized Food Manufacturing Enterprises
Mohd Salehuddin, Muhammad Izzat Zulkifly
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Malaysian Gastronomic Tourism Products: The Level of Acceptance Among the Western Tourists
Mohd Salehuddin, Mohd Hairi Jalis
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The Employability of Hearing Impaired Graduates: A Case of Malaysia Hospitality Industry
Mohd Salehuddin, Norhayati Mat Yusoff
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Modernization and the Malay Matrimonial Foodways: The level of Alteration and Its Impact on the Community Social Bonding
Mohd Salehuddin Mohd Zahari, Mohd Syaquif Yasin Kamaruddin
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Why Do Students Decide to Study Culinary Arts?: A Case Study of Culinary Arts Students at Auckland University of Technology, New Zealand
Noriza Ishak, Mohd Shazali Sharif, Mohd Salehuddin Mohd Zahari
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Occupational Safety and Health Practices and Operational Performance: Malaysia Manufacturing Sector
Mohamad Najib Abd. Rani, Mohd Salehuddin Mohd Zahari, Mazni Saad
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Routine of Cooking Among the Working Women: Home Cooking Versus Convenience Cooking
Mohd Salehuddin Mohd Zahari, Siti Khuzaimah Abu Bakar
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In-flight meals: Passengers Level of Satisfaction and Re-Flying Intention
Mohd Zulhilmi Suhaimi, Nur Khafizah Muhamad Saleh, Mohd Salehuddin Mohd Zahari
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Resorts, Health and Spa Facilities: An Investigation of Tourists Motivational Factors
Inoormaziah Azman, Mohd Salehuddin Mohd Zahari, Jennifer Chan Kim Lian
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Ethnic Food and Common Acceptable Cuisine: Empirical Evidence among Three Different Ethnic Groups in Malaysia
Mohd Zulhilmi Suhaimi, Mohd Salehuddin Mohd Zahari
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Perception of price fairness and customer response behaviors: A Case of Malaysia Hotel Industry
Nur'Hidayah Che Ahmat, Mohd Salehuddin Mohd Zahari, Salleh Mohd Radzi
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