Please use this identifier to cite or link to this item:
http://hdl.handle.net/10397/104682
DC Field | Value | Language |
---|---|---|
dc.contributor | School of Hotel and Tourism Management | en_US |
dc.creator | Oh, MM | en_US |
dc.creator | Badu-Baiden, F | en_US |
dc.creator | Kim, SS | en_US |
dc.date.accessioned | 2024-03-05T01:25:31Z | - |
dc.date.available | 2024-03-05T01:25:31Z | - |
dc.identifier.uri | http://hdl.handle.net/10397/104682 | - |
dc.description | APacCHRIE Conference 2020, Hong Kong, 27-28 October, 2020 | en_US |
dc.language.iso | en | en_US |
dc.publisher | Asia-Pacific Council on Hotel, Restaurant, and Institutional Education | en_US |
dc.rights | Posted with permission of the author. | en_US |
dc.subject | Vegan food | en_US |
dc.subject | Vegan restaurant | en_US |
dc.subject | Experiences | en_US |
dc.subject | Delighters and frustrators | en_US |
dc.subject | Semantic network analysis | en_US |
dc.title | Identification of vegan restaurant customers’ experiences using text analysis | en_US |
dc.type | Other Conference Contributions | en_US |
dc.identifier.spage | 257 | en_US |
dc.identifier.epage | 258 | en_US |
dcterms.accessRights | open access | en_US |
dcterms.bibliographicCitation | Proceedings of the APacCHRIE 2020 Conference, Hong Kong, 27-28 October 2020, p. 257-258 (Abstract) | en_US |
dcterms.issued | 2020 | - |
dc.relation.conference | APacCHRIE Conference | en_US |
dc.description.validate | 202401 bckw | en_US |
dc.description.oa | Version of Record | en_US |
dc.identifier.FolderNumber | SHTM-0161 | - |
dc.description.fundingSource | Self-funded | en_US |
dc.description.pubStatus | Published | en_US |
dc.identifier.OPUS | 55615458 | - |
dc.description.oaCategory | Copyright retained by author | en_US |
Appears in Collections: | Conference Paper |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
Oh_Identification_Vegan_Restaurant.pdf | 275.39 kB | Adobe PDF | View/Open |
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