Keasilan makanan tradisi perlu dikekal elak ditelan zaman by Ab Karim, Muhammad Shahrim

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Scorching chilies by Ab. Karim, Muhammad Shahrim, Ab Halim, Norhasmilaalisa

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Tourist behavioral loyalty: a comparison of first-time and repeat tourist in the UNESCO World Heritage Site (WHS) in Malaysia by Ab Karim, Muhammad Shahrim, Leong, Quee Ling

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Versatility and utilities by Yaacob, Muhammad, Riasmi, Yumarnis, Ab, Karim, Muhammad Shahrim

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Visiting Halal restaurants: the perceptions of non-Muslim postgraduate students in Malaysia's public university by Mohd Shuhaimi, Amarul Arief, Ab Karim, Muhammad Shahrim

Fruit culinary culture by Ab. Karim, Muhammad Shahrim, Abd Halim, Norhasmilaalisa, Ghazali, Hazrina

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Material management in themed restaurants : Inspiring the experience economy / Farah Adibah Che Ishak, Philip Crang and Muhammad Shahrim Ab Karim by Che Ishak, Farah Adibah, Crang, Philip, Ab Karim, Muhammad Shahrim

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Customer restaurant choice: an empirical analysis of restaurant types and eating-out occasions by Chua, Bee Lia, Ab Karim, Muhammad Shahrim, Lee, Sanghyeop, Han, Heesup

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Environmental management practices in the SME hospitality industry: Mediating impact of managers' commitment to institutional pressures and EMS implementation by Hamzah, Hanafi, Ab. Karim, Muhammad Shahrim, Abdul Aziz, Yuhanis, Kasim, Azilah

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A pilot study on the challenges to sustain the authenticity of the Malay heritage food, dodol, in the southern states of Malaysia by Ismail, Norsyahidah, Ab. Karim, Muhammad Shahrim, Ishak, Farah Adibah Che, Arshad, Mohd Mursyid

Exposing the nuances of traditional Malay Kuih in Mersing district, Johor, Malaysia by Kamaruzaman, Mohd Yusof, Ab. Karim, Muhammad Shahrim, Che Ishak, Farah Adibah, Arshad, Mohd Mursyid

Investigating motivations for customers to use interactive self-service technology in fast-food restaurant by Samengon, Harnidah, Che Ishak, Farah Adibah, Ab Karim, Muhammad Shahrim, Ghazali, Hazrina, Arshad, Mohd Mursyid

Can restaurant revenue management work with menu analysis? by Lai, Jack Hao Bin, Ab Karim, Muhammad Shahrim, Krauss, Steven Eric, Che Ishak, Farah Adibah

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A review of approaches to manage menu profitability by Lai, Jack Hao Bin, Ab Karim, Muhammad Shahrim, Krauss, Steven Eric, Che Ishak, Farah Adibah

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Development of a tool to measure patients’ satisfaction of hospital foodservice in a government hospital by Boughoula, Mariem, Jamaluddin, Rosita, Abd Manan, Nurul Aqmaliza, Abu Saad, Hazizi, Ab Karim, Muhammad Shahrim

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Conversion of left-over ice cream into bakery product for food sustainability by Jamaludin, N. S., Samsu Baharuddin, Azhari, Ab Karim, Muhammad Shahrim, Wakisaka, Minato, Abd Rahman, Nur 'Aliaa

Exploring the issues and challenges in managing themed restaurant in Klang Valley, Malaysia by Che Ishak, Farah Adibah, Mazlan, Norhabibah, Lokman, Nur Atiqah, Ab Karim, Muhammad Shahrim, Mohamad, Siti Fatimah

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Halalan toiyyiban food handling practices: a review on street food vendors in Malaysia by Piee @ Shafiee, Nor Faradillah, Ab Karim, Muhammad Shahrim, Mohamed Razali, Abu Bakar, Ungku Zainal Abidin, Ungku Fatimah

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A review on Halal and Kosher regulations, certifications, and industrial practices by Mohd Shuhaimi, Amarul Arief, Ab Karim, Muhammad Shahrim, Mohamad, Siti Fatimah, Ungku Zainal Abidin, Ungku Fatimah, Arsyad, Mohd Mursyid

Physicochemical properties and volatile profile of chili shrimp paste as affected by irradiation and heat by Cheok, Choon Yoong, Sobhi, Babak, Mohd Adzahan, Noranizan, Bakar, Jamilah, Abdul Rahman, Russly, Ab Karim, Muhammad Shahrim, Ghazali, Zulkafli

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