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年
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作者
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論文名稱
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期刊名/頁數
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2012
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Liang, Ying-Wen*
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The relationships among work values, burnout, and organizational citizenship behaviors: a study from hotel front-line service employees in Taiwan.
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International Journal of Contemporary Hospitality Management,24(2).【SSCI】
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2012
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Tsaur, Sheng-Hshiung, Liang, Ying-Wen* & Lin, Wei-Rong.
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Conceptualization and Measurement of Recreationist-Environment Fit.
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Journal of Leisure Research, 44(1), 108-128.【SSCI】
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2011
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Su, Ching-Shu
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The role of service innovation and customer experience in ethnic restaurants.
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The Service Industries Journal, 31(3), 425-440.【SSCI】
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2011
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Chen-Tsang (Simon) Tsai, & Su, Ching-Shu*
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Leadership, job satisfaction and service-oriented organizational citizenship behaviors in flight attendants.
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African Journal of Business Management, 5(5), 1915-1926.
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2011
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Horng, J. S., Hu, M. L.*, Hong, J. C., & Lin, Y. C.
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Innovation Strategies for Organizational Change in a Tea Restaurant Culture: A Social Behavior Perspective.
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Social Behavior and Personality: An International Journal, 39(2). 【SSCI】
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2011
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Horng, J. S., Lin, L., & Hu, M. L.
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Food Creativity of Recipes, Parings, Menus.
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In M. R. Runco & S. R. Pritzker (Ed.). Encyclopedia of Creativity. 2nd Edition, London: Academic Press.
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2010
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Hu, M. L.
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Developing A Core Competency Model of Innovative Culinary Development.
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International Journal of Hospitality Management, 29(4), 582-590.【SSCI】
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2010
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Hu, M. L.
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Discovering Culinary Competency: An Innovative Approach.
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Journal of Hospitality, Leisure, Sport & Tourism Education, 9(1), 65-72.【SSCI】
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2009
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Liang, Ying-Wen* & Chu, Chen.-Ming.
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Personality traits and personal and organizational inducements: Antecedents of workaholism.
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Social Behavior and Personality, 37(5), 645-660.【SSCI】
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2009
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Chen-Tsang (Simon) Tsai, & Su, Ching-Shu *
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Service failures and recovery strategies of chain restaurants in Taiwan.
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The Service Industries Journal, 29 (12), 1779-1796.【SSCI】
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2009
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Horng, J. S., & Hu, M. L.
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The Creative Culinary Process: Constructing and Extending a Four-Component Model.
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Creativity Research Journal, 21(4), 376-383.【SSCI】
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2009
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Hu, M. L.
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Knowledge sharing and service innovation: guanxi as a mediator.
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Social Behavior and Personality: An International Journal, 37(7), 977-992.【SSCI】
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2009
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Horng, J. S., & Hu, M. L.
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The impact of creative culinary curriculum on creative culinary process and performance.
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Journal of Hospitality, Leisure, Sport & Tourism Education, 8(2), 34-46.【SSCI】
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2009
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Hu, M. L.*, Chen, T. K., & Ou, Z. L.
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An importance-performance model of dining experience of the restaurants in Taiwan’s tourism locations.
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Advances in Hospitality and Leisure, 5, 207-222.
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2009
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Hu, M. L.*, Horng, J. S., & Sun, Y. H. C.
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Hospitality teams: Knowledge sharing and service innovation performance.
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Tourism Management, 30(1), 41-50.【SSCI】
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2008
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Tsaur, Sheng-Hshiung & Liang, Ying-Wen*
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Serious leisure and recreation specialization.
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Leisure Sciences, 30(4), 325-341. 【SSCI】
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2008
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Horng, J. S., & Hu, M. L.
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The Mystery in the Kitchen: Culinary Creativity.
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Creativity Research Journal, 20(2), 221-230. 【SSCI】
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2008
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Hu, M. L., & Chang, H. Y.
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The effect of perceived organization support on the motivation for a license examination.
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Asia Pacific Journal of Tourism Research, 13(1), 19-32.
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2008
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Yuan, Y. and Lue, C.
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Information Needs and Channel Preferences of Hikers.
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The Anthology of the Institute of Landscape and Open Space.
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2007
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Su, Ching-Shu*, & Sun, L. H.
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Taiwan’s hotel rating system: A service quality perspective.
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Cornell Hotel & Restaurant Administration Quarterly, 48 (4), 392-401.【SSCI】
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2006
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Tsaur, Sheng-Hshiung, Liang, Ying-Wen* & Hsiao, Hsin.-Yu.
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Business environment, operations strategy, and performance in travel agencies: Evidence from Taiwan.
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Tourism Analysis, 11(3), 105-113.
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註：* 為通訊作者
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