Measures taken by the hoteliers to overcome the COVID-19 impact / Noor Azimin Zainol, Nurhazani Mohd Shariff and Eshaby Mustafa

by Zainol, Noor Azimin, Mohd Shariff, Nurhazani, Mustafa, Eshaby
Published 2021

Muslim Tourists’ Food and Beverage Needs and Preferences During Travel

by Zainol, Noor Azimin, Mustafa, Eshaby, Willibrod, Averyl Tony
Published 2021

Examining food safety practices of food delivery riders using the KAP theory / Nurul Syazana Hishamuddin, Eshaby Mustafa and Mohamad Qamarul Sadiman

by Hishamuddin, Nurul Syazana, Mustafa, Eshaby, Sadiman, Mohamad Qamarul
Published 2024

To cook or not to cook; international students' food choice strategy

by Mustafa, Eshaby, Ideris, Muhamad Shah Kamal, Zainol, Noor Azimin
Published 2020

Investigating Food Quality at UUM’s Lake Restaurant: Are Customers Satisfied?

by Ideris, Muhamad Shah Kamal, Mustafa, Eshaby, Saadin, Muhamad Nizam
Published 2021

Challenges in Environmental and Sustainability Practices at MSOB (Malaysia School of Business) (S/O 14001)

by Ramely, Asmahany, Rashid, Basri, lderis, Muhamad Shah Kamal, Mustafa, Eshaby
Published 2021