KAMAU, S. W.; MUTUNGI, M. M.-. The Effect of Non-Technological Food Service Innovation Dimensions on Value Creation in Restaurants within Hotels in Nairobi County, Kenya. The International Journal of Humanities & Social Studies, [S. l.], v. 8, n. 9, 2020. DOI: 10.24940/theijhss/2020/v8/i9/HS2009-002. Disponível em: http://www.internationaljournalcorner.com/index.php/theijhss/article/view/155262. Acesso em: 17 may. 2024.