ZAENAL, Faisal Akbar; NAPING, Hamka; RIJAL, Syamsu; YAHYA. Qualified Ingredients: Professionalism in Chefs’ Culinary Ingredient Selection. Journal of Applied Sciences in Travel and Hospitality, [S. l.], v. 9, n. 1, p. 61–72, 2026. DOI: 10.31940/jasth.v9i1.61-72. Disponível em: https://www.spafajournal.org/index.php/JASTH/article/view/2722. Acesso em: 16 sep. 2026.