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MIXED METHOD STUDY ON TOURISTS’ PERCEIVED RISK FACTORS AND IMPACT ON WILLINGNESS-TO-TRY (WTT) LOCAL FOODS AT SMALL ISLAND DESTINATIONS DURING COVID-19 PANDEMIC

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Main Author: NORSYAKIRA BINTI AHMADI
Format: Thesis
Language:English
Published: Universiti Malaysia Terengganu 2024
Subjects:
NORSYAKIRA BINTI AHMADI
tesis bsm TX 631 .N6 2023
TOURISTS’ PERCEIVED RISK FACTORS
WILLINGNESS-TO-TRY
COVID-19
Online Access:http://umt-ir.umt.edu.my:8080/handle/123456789/19276
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id my.umt.ir-19276
record_format eprints
spelling my.umt.ir-192762024-01-21T00:24:52Z MIXED METHOD STUDY ON TOURISTS’ PERCEIVED RISK FACTORS AND IMPACT ON WILLINGNESS-TO-TRY (WTT) LOCAL FOODS AT SMALL ISLAND DESTINATIONS DURING COVID-19 PANDEMIC KAJIAN KAEDAH CAMPURAN TERHADAP FAKTOR RISIKO PELANCONG DAN KESAN TERHADAP KESEDIAAN MENCUBA (WTT) MAKANAN TEMPATAN DI DESTINASI KEPULAUAN KECIL SEWAKTU PANDEMIK COVID-19 NORSYAKIRA BINTI AHMADI NORSYAKIRA BINTI AHMADI tesis bsm TX 631 .N6 2023 TOURISTS’ PERCEIVED RISK FACTORS WILLINGNESS-TO-TRY COVID-19 2024-01-21T00:24:50Z 2024-01-21T00:24:50Z 2022 Thesis tesis bsm TX 631 .N6 2023 http://umt-ir.umt.edu.my:8080/handle/123456789/19276 en application/pdf application/pdf Universiti Malaysia Terengganu
institution Universiti Malaysia Terengganu
building Perpustakaan Sultanah Nur Zahirah
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Terengganu
content_source UMT-IR
url_provider http://umt-ir.umt.edu.my:8080/
language English
topic NORSYAKIRA BINTI AHMADI
tesis bsm TX 631 .N6 2023
TOURISTS’ PERCEIVED RISK FACTORS
WILLINGNESS-TO-TRY
COVID-19
spellingShingle NORSYAKIRA BINTI AHMADI
tesis bsm TX 631 .N6 2023
TOURISTS’ PERCEIVED RISK FACTORS
WILLINGNESS-TO-TRY
COVID-19
NORSYAKIRA BINTI AHMADI
MIXED METHOD STUDY ON TOURISTS’ PERCEIVED RISK FACTORS AND IMPACT ON WILLINGNESS-TO-TRY (WTT) LOCAL FOODS AT SMALL ISLAND DESTINATIONS DURING COVID-19 PANDEMIC
format Thesis
author NORSYAKIRA BINTI AHMADI
author_facet NORSYAKIRA BINTI AHMADI
author_sort NORSYAKIRA BINTI AHMADI
title MIXED METHOD STUDY ON TOURISTS’ PERCEIVED RISK FACTORS AND IMPACT ON WILLINGNESS-TO-TRY (WTT) LOCAL FOODS AT SMALL ISLAND DESTINATIONS DURING COVID-19 PANDEMIC
title_short MIXED METHOD STUDY ON TOURISTS’ PERCEIVED RISK FACTORS AND IMPACT ON WILLINGNESS-TO-TRY (WTT) LOCAL FOODS AT SMALL ISLAND DESTINATIONS DURING COVID-19 PANDEMIC
title_full MIXED METHOD STUDY ON TOURISTS’ PERCEIVED RISK FACTORS AND IMPACT ON WILLINGNESS-TO-TRY (WTT) LOCAL FOODS AT SMALL ISLAND DESTINATIONS DURING COVID-19 PANDEMIC
title_fullStr MIXED METHOD STUDY ON TOURISTS’ PERCEIVED RISK FACTORS AND IMPACT ON WILLINGNESS-TO-TRY (WTT) LOCAL FOODS AT SMALL ISLAND DESTINATIONS DURING COVID-19 PANDEMIC
title_full_unstemmed MIXED METHOD STUDY ON TOURISTS’ PERCEIVED RISK FACTORS AND IMPACT ON WILLINGNESS-TO-TRY (WTT) LOCAL FOODS AT SMALL ISLAND DESTINATIONS DURING COVID-19 PANDEMIC
title_sort mixed method study on tourists’ perceived risk factors and impact on willingness-to-try (wtt) local foods at small island destinations during covid-19 pandemic
publisher Universiti Malaysia Terengganu
publishDate 2024
url http://umt-ir.umt.edu.my:8080/handle/123456789/19276
_version_ 1789426499071246336
score 13.160551

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