P24 Green Practices in Restaurants: A Comprehensive Analysis

P25 Exploring the Difference between Bottled Beer and Canned Beer in Hong Kong

P26 Sensory Profiles and Consumer Preferences of Dry-Aged Sirloin and Ribeye

Miss CHAN Wing Lam

Culinary Arts and Management

Mr HE Junxian

Culinary Arts and Management

Mr HU Chiu Ho

Culinary Arts and Management

P27 Food Waste Management Practices in the Catering Industry

P28 Human Resource Management in the Hospitality and Culinary Industry

P29 Post-Pandemic Travel Intent of Chinese Tourists

V29 Video Presentation

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

P31 Effect of Price Dispersion at Online Travel Agencies on Choice of Hotel

P32 Hotel Service Quality on Customer Satisfaction

Miss CHAN Yee Lam

Hotel Operations Management

Miss TSANG Pak Wing

Hotel Operations Management

Miss WONG Ka Wai

Hotel Operations Management

P33 Feasibility of Operating
E-sports Hotel in Hong Kong

Miss WOO Rosanne Kai Sze

Hotel Operations Management

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