Global perspective in tourism development: positioning Malaysia as a culinary destination

by ‪Leong, Quee Ling, Karim, Shahrim
Published 2015

Culinary tourism as a destination attraction : an empirical examination of destinations' food image.

by Ab Karim, Shahrim, Chi, Christina Geng-Qing
Published 2010

Environmental awareness, initiatives and performance in the small- and medium-scale enterprise hotel industry of Malaysia

by Hamzah, Hanafi, Ab. Karim, Shahrim, Ab. Aziz, Yuhanis, Kasim, Azilah
Published 2020

Cruise passengers’ perception of key quality attributes of cruise lines in North America

by Chua, Bee-Lia, Ben, Goh, Huffman, Lynn, Jai, Catherine, Karim, Shahrim
Published 2016

Enlivening the effect of tourists' knowledge and involvement on Malaysian Heritage Food (MHF) towards food tourism image in Malaysia

by Omar, Siti Radhiah, Ab Karim, Shahrim, Isa, Siti Suriawati, Omar, Siti Nazirah
Published 2019

Safeguarding Malaysian Heritage Food (MHF): the impact of Malaysian food culture and tourists’ food culture involvement on intentional loyalty

by Omar, Siti Radhiah, Ab Karim, Shahrim, Abu Bakar, Ainul Zakiah, Omar, Siti Nazirah
Published 2015

The globalization of Malaysia national cuisine: a concept of 'Gastrodiplomacy'

by Nahar, Naili, Ab Karim, Shahrim, Karim, Roselina, Mohd Ghazali, Hasanah, Krauss, Steven Eric
Published 2018

Utilizing local food product at rural destination

by Raji, Mohd Nazri Abdul, Karim, Shahrim Ab., Ishak, Farah Adibah Che, Arshad, Mohd Mursyid
Published 2017

Understanding the young generations' preference towards Malay traditional food in Malaysia

by Abdul Ghafar Rahman, Suhailah, Ab Karim, Shahrim, Che Ishak, Farah Adibah, Arshad, Mohd Mursyid
Published 2018

Perceptions and acceptance of ‘belacan’ in Malaysian dishes

by Leong, Quee Ling, Abdul Karim, Shahrim, Selamat, Jinap, Mohd Adzahan, Noranizan, Karim, Roselina, Jamaluddin, Rosita
Published 2009

Family traditional bakery business sustainability: an analysis on its contributing success factors

by Misran, Norsyahidatun Naim, Mohd Sharif, Mohd Shazali, Saad, Mazni, Ab Karim, Shahrim, Ramly, Alina Syuhaida
Published 2021

Bakery science of bread and the effect of salt reduction on quality: a review

by Nahar, Naili, Madzuki, Iffah Nadhira, Nur Baitul Izzah, Ab Karim, Shahrim, M. Ghazali, Hasanah, Karim, Roselina
Published 2019

Dimensions and perspectives of objectivist, constructivist, and postmodernist approaches on Malay food authenticity

by Hasni, Muhamad Zulfikri, Ab Karim, Shahrim, Arshad, Mohd Mursyid, Abdullah, Haslinda, Mohd Sharif, Siti Nurhayati Khairatun
Published 2020

The impact of modern technology towards Malay traditional foods preparation and cooking processes in Malaysia

by Abdul Ghafar Rahman, Suhailah, Che Ishak, Farah Adibah, Arshad, Mohd Mursyid, Md. Sharif, Mohd. Shazali, Ab Karim, Shahrim
Published 2021

Exploring the roles of local food in developing Lenggong Valley as a rural food tourism destination

by Abdul Raji, Mohd Nazri, Ab. Karim, Shahrim, Che Ishak, Farah Adibah, Arshad, Mohd Mursyid, Abdul Majid, Mohd Aliff
Published 2022