Department of Hospitality and Business Management
P24 Green Practices in Restaurants: A Comprehensive Analysis
Miss CHAN Wing Lam
Culinary Arts and Management
P25 Exploring the Difference between Bottled Beer and Canned Beer in Hong Kong
Mr HE Junxian
Culinary Arts and Management
P26 Sensory Profiles and Consumer Preferences of Dry-Aged Sirloin and Ribeye
Mr HU Chiu Ho
Culinary Arts and Management
P27 Food Waste Management Practices in the Catering Industry
Mr TANG Tsz Hei
Culinary Arts and Management
Mr YAM Lok Him
Culinary Arts and Management
Mr CAI Pei En
Hotel Operations Management
P30 Effect of Sustainability Practices on Customer Purchase Intention in Hong Kong Hotel Industry
Miss CHAN Yee Lam
Hotel Operations Management
P31 Effect of Price Dispersion at Online Travel Agencies on Choice of Hotel
Miss TSANG Pak Wing
Hotel Operations Management
P33 Feasibility of Operating
E-sports Hotel in Hong Kong
Miss WOO Rosanne Kai Sze
Hotel Operations Management
