Scopus
EXPORT DATE: 28 April 2025

The National Democratic Government and Tourism Development in Ghana: A Retrospection
(2023) Journal Of Tourism, Culinary And Entrepreneurship (JTCE), 3 (1), pp. 64 - 84, Cited 1 times.
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85204446732&partnerID=40&md5=7edd72c846c309a4244e823d815f74dd

The role of selected Higher Educational Institutions (HEIs) and local government units on integrating food heritage research into political priorities: A public policy analysis of Luzon Island, Philippines
(2021) Journal of Tourism, Culinary, and Entrepreneurship, 1 (2), pp. 160 - 189, Cited 1 times.
https://www.scopus.com/inward/record.uri?eid=2-s2.0-105001105529&partnerID=40&md5=4ecde97b7cf18cefe07b1a89c3260b8b

THE INFLUENCE OF TECHNOLOGY ACCEPTANCE MODEL (TAM) AND BRAND TRUST TOWARD CONSUMER’S INTENTION TO BUY IN TIKET. COM WITH E-WOM AS A MODERATING VARIABLE
(2021) JOURNAL OF TOURISM, CULINARY AND ENTREPRENEURSHIP (JTCE), 1 (1), pp. 15 - 24, Cited 2 times.
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85121054925&partnerID=40&md5=6f5e0420528349595ebd04f9d7723621

Factors influencing consumers’ purchase intention on organic foods via a theory of planned behaviour approach
(2023) Journal of Tourism, Culinary and Entrepreneurship, 3 (1), pp. 98 - 116, Cited 7 times.
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85171431609&partnerID=40&md5=90ddc1a4d8dc089d1b7cbc37d7299fa1

Technology Acceptance Model (TAM) Analysis of the Use of OVO Application in F&B Service Industry in Indonesia
(2014) Journal of Tourism, Culinary, and Entrepreneurship (JTCE), 1 (1), pp. 1 - 14, Cited 3 times.
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85192188520&partnerID=40&md5=b0076e7e12c2de4db7b782e47bb757e9

Tourism business clusters: A tool for transforming MSEMs in the tourism industry in Tanzania.
(2022) Journal of Tourism, Culinary and Entrepreneurship,, 2 (20), Cited 1 times.
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85173296237&partnerID=40&md5=bb64a583b60c8cf6fa42c68962ffd629

Moderation of novelty on experiences and enjoyment in national parks
(2023) Journal of Tourism, Culinary and Entrepreneurship, 3 (1), pp. 117 - 135, Cited 1 times.
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85189925414&partnerID=40&md5=956dc8834af54c60daa1ab1bf9a7b561

Effects of agrotourism development on the local community in Kericho County, Kenya
(2022) Journal of Tourism, Culinary, and Entrepreneurship, 2 (1), pp. 34 - 53, Cited 3 times.
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85186843606&partnerID=40&md5=81eb8c9266dbe7f783faf95bfef8675b

Exploring factors affecting astro-tourism development in Tanzania
(2024) Journal of tourism, culinary, and entrepreneurship (JTCE), 4 (1), pp. 33 - 49, Cited 1 times.
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85208239293&partnerID=40&md5=748eaf80167bb8f6e4f0b6ae50067b06

Developing a star rating system for guesthouses to promote budget tourism in the Maldives: an exploratory study
(2022) Journal of Tourism, Culinary And Entrepreneurship (JTCE), 2, pp. 69 - 91, Cited 2 times.
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85153305585&partnerID=40&md5=fdf23c0aad650a17d220286449772176

Market exploration of Bakso culinary tourists in Malang city, Indonesia
(2021) Journal of Tourism, Culinary and Entrepreneurship (Jtce), 1 (2), pp. 140 - 159, Cited 1 times.
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85192230129&partnerID=40&md5=790ef68cdffa93f4e1827cffe845db7d

Sustainability entrepreneurship education in developing countries: A case of selected universities in the East African communities
(2023) Journal of Tourism, Culinary, and Entrepreneurship, 3 (2), pp. 159 - 178, Cited 1 times.
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85212773108&partnerID=40&md5=ef1b0698ebb1189a8a0a050e6fefb2cc

Festivals and Tourism Development: Examples from Tanzania and Zimbabwe
(2022) Journal of Tourism, Culinary, and Entrepreneurship, 2 (1), pp. 18 - 33, Cited 1 times.
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85183885988&partnerID=40&md5=b338bf4875ac93eb103382ee90ba751f

Collaborative research in higher education: Benefits for scholars in tourism
(2024) Journal of Tourism, Culinary and Entrepreneurship, 4 (1), pp. 50 - 62, Cited 2 times.
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85212790567&partnerID=40&md5=1a57f0bffdbfec51b6cc2be4cb457fba

Consumer motivations, attitude and behavioral intention toward green hotel selection
(2021) Journal of Tourism, Culinary and Entrepreneurship, 1 (2), pp. 79 - 104, Cited 9 times.
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85120915065&partnerID=40&md5=44654dc980687d6c7cf92fd11fbe005a

Training needs assessment for tourism businesses in Tanzania
(2022) Journal of Tourism, Culinary and Entrepreneurship, 2 (2), pp. 200 - 225, Cited 1 times.
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85173315964&partnerID=40&md5=1c0890d8e6c2afce338f2cbb8cd4d650

Pagbalangkas: Issues and opportunities on natural heritage sustainability of Samar Island Natural Park (SINP), Philippines-Basis for inclusive organizational management framework
(2022) Journal of Tourism, Culinary, and Entrepreneurship, 2 (2), pp. 226 - 250, Cited 1 times.
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85206228912&partnerID=40&md5=a27c5f145d9262fc5cdd203a0fe28320

Graduates’ perception of tourism and hospitality degree program relevance to career attainment: A Case of graduates from three state Universities in Zimbabwe
(2021) Journal of Tourism [JTCE]. Culinary and Entrepreneurship, 1 (2), pp. 190 - 207, Cited 2 times.
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85133428046&partnerID=40&md5=ff6828fb1def3887aa1a3de8b046469f