Abd Hamid, H. (2020). Challenges experienced by immigrant entrepreneurs in a developing non-Western country: Malaysia. Entrepreneurial Business and Economics Review.
Akbarruddin, M. N. A. (2020). The influence of the general operating environment on the development and change toward the resilience of the foreign ethnic restaurants in Malaysia (Doctoral dissertation, Universiti Teknologi MARA).
Akbarruddin, M. N. A., Zahari, M. S. M., Hadi, H. A., Suhaimi, M. Z., & Ramli, A. M. (2018). The Influence of the External Operating Environment on the Development, Change and Resilience of the Foreign Ethnic Restaurant in Malaysia: A Qualitative Perspective.
Amin, A. U. M., Zakaria, Z., & Rahim, A. A. (2020). Halal Certification of Korean Food in Malaysia: The Challenges and Steps Ahead. The Journal of Muamalat and Islamic Finance Research, 63-76.
Ansari, T., & Jalees, T. (2018). IMPACT OF SERVICE QUALITY AND RESTAURANT AMBIANCE ON CUSTOMER LOYALTY: MEASURING THE MEDIATING EFFECT OF CUSTOMER SATISFACTION.
Benrit, P., & Trakulmaykee, N. (2016). The Relationships among Food Quality, Service Quality, Physical Environment and Customers’ Satisfaction in Thai Dining Restaurant in Malaysia. Journal of Management Sciences Suratthani Rajabhat University, 3(1), 41-62.
Buang, N. N. B., Sulaiman, Z., Chin, T. A., Muharam, F. M., Masod, A., Zakuan, N., & Choon, T. L. (2018, November). Muslim consumers’ patronage intention towards Korean restaurant chains in Malaysia. In AIP Conference Proceedings (Vol. 2044, No. 1, p. 020010). AIP Publishing LLC.
Clemes, M. D., Mohi, Z., Li, X., & Hu, B. (2018). Synthesizing moderate upscale restaurant patrons’ dining experiences. Asia Pacific Journal of Marketing and Logistics.
Gan, X. N. (2019). Soft power of Korean popular culture on consumer behavior in Malaysia (Doctoral dissertation, UTAR).
Ishak, F.A.C., Abd Ghani, F. and Ngali, N., THE SURVIVABILITY OF THEMED RESTAURANTS IN MALAYSIA. SUSTAINABILITY, TECHNOLOGY AND BUSINESS (ICSTB 2018), 174.
Ismail, T. A. T., Muhammad, R., Yusoff, N. M., & Shariff, M. S. M. (2018). Hotel Brand and Food Quality in Malaysia. Asian Journal of Quality of Life, 3(10), 51-59.
Jang, S. Y. (2017). Ethnic restaurants, a marketing tool for culinary tourism?: an exploratory study on relationship between ethnic restaurant experience and intention to visit the origin country. Journal of international trade & commerce, 13(4), 93-106.
Kemala, Z., Fajri, K., & Maulani, S. N. (2020). Communication in the Hospitality Industry: Azzuma Korean Restaurant in Malaysia. Tourism and Sustainable Development Review, 1(1), 49-56.
Lee, S., (2019a). A Study of the Factors Affecting Customers’ Satisfaction and Behavioral Intentions on Korean Food in Malaysia. Culinary Science & Hospitality Research, 25(2), 51-58.
Lee, S. (2019b). The Impact of Korean Restaurants on Korean Wave in Mont Kiara, Malaysia. Culinary Science & Hospitality Research, 25(2), 18-25.
Lee, S. (2019c). The Current Issues of Cafe Trend in Malaysia. Culinary Science & Hospitality Research, 25(9), 59-66.
Mohd Nazlin, N. A., & Ishak, N. H. (2018). Factors influencing customer satisfaction on food service establishment in Malaysia and other Asean countries.
Mon, L. C., & Pil, L. S. (2017). A Proposal for the Optimization of Halalizing Korean Restaurant Service Processes. International Information Institute (Tokyo). Information, 20(9A), 6245-6260.
Nahar, N., Ab Karim, S., Karim, R., Ghazali, H., & Krauss, S. E. (2018). The Globalization of Malaysia National Cuisine: A Concept of ‘Gastrodiplomacy'. Journal of Tourism, Hospitality & Culinary Arts, 10(1), 42-58.
Rahayu, A., Koeswandi, T. A., & Wibowo, L. A. (2018). Korean Restaurant Atmosphere and Impression: Impact on Repurchase Intention. Advanced Science Letters, 24(12), 9324-9326.
Rashid, S., Zainal Abidin, I. S., & Islam, M. R. (2018). Setting Up Immigrant Business in Malaysia.