Service Innovation in Customer Value Co-Creation: The Mediating Role of Customer Engagement in the Hospitality Industry – A Case Study by Meysam Fakharyan, Ali Hosseinzadeh, Hadi Bastam

“…The majority of surveyed individuals held Bachelor's and Master's degrees (64.5%), followed by those with associate's degrees and high school diplomas (29%), and individuals with a PhD degree (6.5%). …”
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Community-Based Assessment of Knowledge, Attitudes, and Practices Towards COVID-19: an Epidemiological Survey in Kurdistan Region, Iraq by Zhino Rawf Ali, Bayan Omar Sharif, Aram Salih Mohammed Amin Kamali, Varin Tofiq Abbas, Azad Karim Ahmed, Shaho Osman Mahmood, Chiman Jamal ahmed, Sarwat Ahmed Abdulqader

“…As well as, the female employer by Bachelor degree with barely sufficient financial status in urban area had a high score of KAP concerning COVID-19, lastly the present study observed a strong positive correlation between KAP toward coronavirus among the participants. …”
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Addition of Bacillus subtilis BN Strain Probiotic on Chicken Eggs Quality by Muhammad Agil Gumilang, Widya Paramita Lokapirnasari, Mochamad Lazuardi, Mohammad Anam Al Arif, Sunaryo Hadi Warsito, Sri Chusniati

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Probiotics Addition Potential to Increase Body Weight, Feed Consumption and Feed Conversion on Pre-Layer Laying Hens by Sukmawati Lailatul Jannah, Mirni Lamid, Mohammad Sukmanadi, Mohammad Anam Al Arif, Sri Hidanah, Sri Chusniati

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White Kupang Flour (Corbula faba hinds), Fish Meal and Coconut Oil Usage on the Broilers Carcass Percentage and Abdominal Fat by Virgy Dzakina Fahrezy, Mirni Lamid, Setiawan Koesdarto, Emy Koestanti Sabdoningrum, Widya Paramita Lokapirnasari, Sunaryo Hadi Warsito

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