LEE, C. (2016) “WHICH DINE OUTVARIABLESARE IMPORTANTINTHE RESTAURANTSELECTION PROCEDURE FOR BUSINESS PURPOSES: CASE STUDY OF UNIVERSITY COMMUNITY MEMBERS”, ASEAN Journal on Hospitality and Tourism, 9(1), pp. 41-53. Available at: https://journals.itb.ac.id/index.php/ajht/article/view/3443 (Accessed: 20October2025).