Chaiyasain, C. . . (2020). Guideline for Competitive Advantage and Service Innovation for Restaurant Business 4.0 to Encourage and Develop Phuket a Gastronomy Creative City. Dusit Thani College Journal, 13(3), 491–504. Retrieved from https://so01.tci-thaijo.org/index.php/journaldtc/article/view/241133