Bulletin of Culinary Art and Hospitality

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AI in the Hospitality, Travel, and Tourism Industries, an Opportunity or a Threat?

Efin Shu

Vol.4, No.1

https://doi.org/10.17977/um069v4i12024p1-5

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Assessing the Predictors of Online Hotel Reviews in Kedah, Malaysia

Ainur Safia Azizan, Hashim Fadzil Ariffin, Raja Puteri Saadiah Raja Abdullah, and Mazarina Devi

Vol.4, No.1

https://doi.org/10.17977/um069v4i12024p6-13

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Knowledge and Attitudes of Food Hosters Towards Personal Hygiene and Description of the Existence of E. Coli And Salmonella Sp In Pesantren

Siti Muthi’ah Azzahro, Milliyantri Elvandari, and Eka Andriani

Vol.4, No.1

https://doi.org/10.17977/um069v4i12024p14-20

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Effect Of Steam and Microwave Blanching Against Enzymatic Browning of Chilled Saba Banana (Musa Spp., Bbb)

Mansoor Abdul Hamid, See Chee Hian, Oslida Martony, and Mazarina Devi

Vol.4, No.1

https://doi.org/10.17977/um069v4i12024p21-28

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Utilization of Patin Fish Oil as an Additional Ingredient in Making Shredded Cookies

Agung Arif Gunawan, Arina Luthfini Lubis+N6, and Syafira Melania

Vol.4, No.1

https://doi.org/10.17977/um069v4i12024p29-35

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