ZAENAL, F. A.; NAPING, H.; RIJAL, S.; YAHYA. Qualified Ingredients: Professionalism in Chefs’ Culinary Ingredient Selection. Journal of Applied Sciences in Travel and Hospitality, [S. l.], v. 9, n. 1, p. 61–72, 2026. DOI: 10.31940/jasth.v9i1.61-72. Disponível em: https://ojs2.pnb.ac.id/index.php/JASTH/article/view/2722. Acesso em: 7 aug. 2026.