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

“…FindingsThe descriptive findings revealed that most participants were in the age range of 20 to 29 years (46.5%), followed by 30-39 years old (21%), <20 years old (14.5%), 40-49 years old (9%), and >50 years old (9%). …”
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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

“…Also, the study indicated that the age group of 21-30 years old has a high score of knowledge and attitude while the age group of 31-40 years old has a high score of practical issues regarding COVID-19. …”
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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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