The values of the traditional culinary practices towards the modernization as perceived by the Malay Chefs in Klang Valley

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The values of the traditional culinary practices towards the modernization as perceived by the Malay Chefs in Klang Valley

The central question to be examined in this study is associated with the value of the Malays traditional culinary practices of Malay chef in preparing the traditional food in Malaysian hotels. Present understanding highlighted that hotels are giving high priority on their superior services, such as...

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Bibliographic Details
Main Authors:	Ismail, Nurul Ashikin, Abdul Karim, Muhammad Shahrim, Othman, Mohiddin, Abdul Halim, Norhasmilaalisa
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2013
Online Access:	http://psasir.upm.edu.my/id/eprint/30492/ http://psasir.upm.edu.my/id/eprint/30492/1/30492.pdf

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