CHAIYASAIN, C. . . 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, [S. l.], v. 13, n. 3, p. 491–504, 2020. Disponível em: https://so01.tci-thaijo.org/index.php/journaldtc/article/view/241133. Acesso em: 25 apr. 2024.