[1]
Edouard Aryadi Supriyadi 2026. DEVELOPING A WELL-BEING MODEL FOR GASTRONOMIC TOURISM ENTRE-PRENEURS USING A EUDAIMONIC DIMENSION APPROACH. International Journal of Social Science. 5, 5 (Feb. 2026), 581–586. DOI:https://doi.org/10.53625/ijss.v5i5.11912.