Please use this identifier to cite or link to this item: http://hdl.handle.net/10397/104682
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dc.contributorSchool of Hotel and Tourism Managementen_US
dc.creatorOh, MMen_US
dc.creatorBadu-Baiden, Fen_US
dc.creatorKim, SSen_US
dc.date.accessioned2024-03-05T01:25:31Z-
dc.date.available2024-03-05T01:25:31Z-
dc.identifier.urihttp://hdl.handle.net/10397/104682-
dc.descriptionAPacCHRIE Conference 2020, Hong Kong, 27-28 October, 2020en_US
dc.language.isoenen_US
dc.publisherAsia-Pacific Council on Hotel, Restaurant, and Institutional Educationen_US
dc.rightsPosted with permission of the author.en_US
dc.subjectVegan fooden_US
dc.subjectVegan restauranten_US
dc.subjectExperiencesen_US
dc.subjectDelighters and frustratorsen_US
dc.subjectSemantic network analysisen_US
dc.titleIdentification of vegan restaurant customers’ experiences using text analysisen_US
dc.typeOther Conference Contributionsen_US
dc.identifier.spage257en_US
dc.identifier.epage258en_US
dcterms.accessRightsopen accessen_US
dcterms.bibliographicCitationProceedings of the APacCHRIE 2020 Conference, Hong Kong, 27-28 October 2020, p. 257-258 (Abstract)en_US
dcterms.issued2020-
dc.relation.conferenceAPacCHRIE Conferenceen_US
dc.description.validate202401 bckwen_US
dc.description.oaVersion of Recorden_US
dc.identifier.FolderNumberSHTM-0161-
dc.description.fundingSourceSelf-fundeden_US
dc.description.pubStatusPublisheden_US
dc.identifier.OPUS55615458-
dc.description.oaCategoryCopyright retained by authoren_US
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