Factors influencing customer thermal comfort in Universiti Malaysia Sabah cafeterias

Indigenous flavors: The development of Liposu sauce for modern culinary use

The Evolution of Central Kitchen Design in Malaysian SMEs: A Literature-Based Analysis of Design Drivers and Industrial Adaptation

Knowledge and Practices of Occupational Safety among Foodservice Employees in Kota Kinabalu, Sabah

Simulation driven energy efficient layout design a conceptual framework for Halal Foodservice Central Kitchens

Food And Beverage Service Operations Essentials: Theory And Practice