1.Enhancing Business Continuity and Sustainability Through Place ——Chapter 8, Business Continuity and Resilience in Tourism and Hospitality SMEs

Yang, K.; Heap, T 

 Routledge 2022

2.Managing Quality with Culinary Operations – Realising the Customers' Expectations ——Chapter 11, Professional Culinary Management: Principles and Practice

Yang, K. 

 Routledge 2021