HAN, S. T.; WAHYUDI, W. THE ACCEPTANCE OF SUSTAINABLE FOOD CONCEPT: A QUALITATIVE EXPLORATION IN STENDEN UNIVERSITY HOTEL, THE NETHERLANDS. Jurnal Manajemen dan Kewirausahaan, [S. l.], v. 19, n. 2, p. 91-98, 2017. DOI: 10.9744/jmk.19.2.91-98. Disponível em: https://jurnalmanajemen.petra.ac.id/index.php/man/article/view/20391. Acesso em: 2 may. 2024.