2022-2023 Academic Year Professional Research Topics
|
Title |
Students |
Advisor |
|
Research on factors of marketing for a vegan restaurant and consumption intention |
Fan, Gang-Xuan |
CHOU, SHENG-FANG |
|
A research of consumers’ intention of using mobile application by applying extended unified theory of acceptance and use of technology (UTAUT2) combined with innovation resistance |
Fan, Gang-Xuan |
SU, CHING-SHU |
|
Taiwan’s Attitude and Behavior Towards Food Waste Knowledge |
Fan, Gang-Xuan |
KAO, FUH-JUIN |
|
The Impact of Environmental Awareness, Animal Welfare, Product Knowledge, and Health Awareness on Purchase Intention of Plant-Based Meat |
Fan, Gang-Xuan |
SUNG,YUNG-KUN |
|
Exploring the consumption preference, lifestyle, and attachment on consumption intentions: a case study of pet hotel |
Fan, Gang-Xuan |
CHANG, YA-YUAN |
|
Research on the Experience of Introducing Service Robots in the Catering Industry |
Fan, Gang-Xuan |
CHEN,KUO-WEI |
|
Applying The VAB Theory In The Relationships Of Reward Timing, Experience Value, Customer Satisfaction, And Purchase Intention – A Case Study Of The Kura Sushi Gachapon Game |
Fan, Gang-Xuan |
CHEN,CHI-TING |
|
The impacts of customer entitlement on proactive customer service performance |
Fan, Gang-Xuan |
HU, HSIN-HU |
|
Will green marketing indirectly affect consumers’ willingness to stay in environmentally friendly hotels through green attitudes |
Fan, Gang-Xuan |
CHEN,KUO-WEI |
|
Modern Night Market Planning and Development—Integrating Technology, Hygiene, and Marketing |
Fan, Gang-Xuan |
CHOU, SHENG-FANG |
|
The Master of Fusion: Creative Cuisine Restaurant with Indigenous Flavors |
Fan, Gang-Xuan |
CHANG YA-YUAN |
|
Sunshine café |
Fan, Gang-Xuan |
SUNG,YUNG-KUN |
|
The New SDGs Paradigm_Pingtung Coconut Whole Food Cuisine |
Fan, Gang-Xuan |
KAO, FUH-JUIN |
|
Innovative Research on Black Sugar Cake Infused with Traditional Chinese Medicinal Herbse |
Fan, Gang-Xuan |
CHEN,KUO-WEI |
|
Hong Kong Street Food – Cold Noodle |
Fan, Gang-Xuan |
CHEN,CHI-TING |
|
Protein Shake “DAILY NEEDS” |
Fan, Gang-Xuan |
SU, CHING-SHU |
2021-2022 Academic Year Professional Research Topics
|
Title |
Students |
Advisor |
|
Irresponsible hospitality and Tourism behavior: A Case Study of Penghu |
GAO,DA-ZHOU DENG,WEI-TONG CAI,ZHAO-XIANG QIU,HAN-LIN |
SUNG,YUNG-KUN |
|
The Impact of Instagram Marketing on Community Identification and Purchase Intention Based on Technology Acceptance Model – A Case Study of Baking Products |
SHEN,JIA-YIN PAN,YAN-TING |
CHEN,CHI-TING |
|
Exploring the Impact of Artificial Intelligence Innovation on Consumer Experience and Corporate Brand Advocacy: A Case Study of Restaurants |
FAN,ZHEN-QIN-YANG,WEN-HUI LIN,FANG-ZHU LI,YU-YING |
CHEN,KUO-WEI |
|
A study of the impact of electronic word-of-mouth on generation i consumers’ motivations and constraints of B & B |
TIAN SUO,ZHUN-NAI-JIE YU,RUI-JING XIAO,XIN-QI TANG,MIN-JIA ZHANG,JIE-NA |
SU, CHING-SHU |
|
Research on the Development of Plant-Based Milk Products – Using Jelly as an Example |
LIU,ZHAO-XUAN ZENG,QI-KAI XIE,CHENG-XUAN |
KAO, FUH-JUIN |
|
Learning from Michelin Restaurants: Key Service Factors of Memorable on Michelin Restaurants |
ZHANG,JIA-LI XU,ZI-TING XIE,PEI-WEN ZHANG,JIE-RU |
CHANG, YA-YUAN |
|
The Impact of Customer Complaints on Defensive Behavior and Proactive Service Performance of Frontline Employees in the Foodservice Industry |
YOU,WEN-HAN FU,YUN-TING HONG,YU-RU |
HU, HSIN-HUI |
|
A Study of Key Factors Employment of Disability Employees in Chain Restaurants |
WU,YONG-YI LIU,ZHI-YAN SANG,XIAN-HUI JIANG,YAN-NI |
CHOU, SHENG-FANG |
|
Plant-Based Meats |
WANG,JIA-QING ZHANG,YI-YAO HUANG,WEI-KANG FAN,JIANG-QING JU ZHI JIAN,TONG-HUA XIE,JIA-WEN XIE,YONG-JIAN ZHUANG,SONG-ZHE HUANG,YI-SHENG YANG,JIA-ZE |
KAO, FUH-JUIN |
|
Business Plan for the Fun Coffee House |
WANG,YOU-HONG LIN,ZI-YU LIU,JIA-XIN DING,JIA-CHENG ZHANG,JING-WEN CHEN,YUN-XUAN LIU,YOU-CHEN SHEN,YA-TING LIANG,EN-JIE |
CHEN,CHI-TING |
|
A Study of Catering Operators’ Intention to Participate in the Operation Mode of Malaysian Kopitiam: Application of Coopetition Theory |
CHEN,JIN-HONG HE,JUN-WEI WU,SHU-PING LI,YU-QUN HUANG,HUI LI,XIN-YI XU,WEN-AN ZHONG,HAN-BIN ZHU,YUN-YUAN XIE,MING-XUAN LI,JIA-YI |
SU, CHING-SHU |
|
HK BRUNCH+WINE |
LIU,TING-WEI HUANG,JING-WEN MA,JUN-SHENG LI,QI-HENG LIAO,YU-XUAN LI,HUA-BIN LIN,SHAO-XUAN LI,EN-TING YAN,QI-XUAN GUAN,PEI-WEN |
SUNG,YUNG-KUN |
|
Lekor Fish Cake – Business Plan for a Malaysian Specialty Fried Snack Shop |
SU,EN-QI LIU,MEI-JUN LIN,WEN-XIAN FU,MING-HUI ZHOU,JIAN-CANG ZHANG,WEN-LI DAI,MING-XIN XU,WAN-SHI YE,JIA-QI |
CHEN,KUO-WEI |
|
Women’s Mediterranean Style Healthy Meal Box Design |
LI,JIA-CHUN ZHENG,WEI-NING HE,LI-YAN ZENG,LI-WEN PAN,XING-YU CHEN,XIN-JIE WANG,ZI-PING CHEN,HUI-YI |
CHOU, SHENG-FANG |
|
Omakase-Same root restaurant |
CHEN,WEN-QI QIU,YU-QIANG ZHANG,ZHI-LING ZHUANG,WEI-ZHEN GONG,ZI-PEI ZHOU,JING SHU,CAI-WEN HUANG,YU-FANG LIN,YU-SI |
CHANG, YA-YUAN |
|
Marketing Strategy for Essential Oils |
LU,XIN-YIN GU,HUI-XUAN GAO,YI-LING CHEN,PIN-XUAN ZHANG,ZHI-JIE WANG,WEI-XIAN XIE,HAO-YU LI,WEI-QING LI,YI-CHENG FANG,JIA-JUN |
HU, HSIN-HUI |
2020-2021 Academic Year Professional Research Topics
|
Title |
Students |
Advisor |
|
A study on the influence of service experience on customer satisfaction and loyalty in different dining stages of the buffet restaurant. |
Fan, Gang-Xuan |
Chang, Ya-Yuan |
|
Exploring the Development and Acceptance Factors of Edible Insect Baking Products |
Wang, Shan-Ying |
Kao, Fuh-Juin |
|
IThe Research of Decent Work and Workplace Dignity on Work Engagement and Work Performance in Catering Industry |
Chen, Yi-Zhen |
Su, Ching-Shu |
|
A Study on the Influence of Green Practices of Catering Industry on Consumers’ Food Safety Awareness, Green Consumption Attitudes and Behavioral Intentions- An Example of the faculty and staff of Ming Chuan University |
Zhao, Yi-Lin |
Chen,Kuo Wei |
|
Exploring Purchase Intention of the Future of Meat based on the Innovation Diffusion and Perceived Value |
Wu, Meng-Qi |
Hu, Hsin-Hui |
|
A Study of the Relationships Among Consumers’ Experiential Value, Dining Satisfaction and Behavioral Intention in Michelin Star Restaurants |
Zhou, Rong-Xuan |
Su, Ching-Shu |
|
The Effect of Co-Creation on Eatertainment Consumer Behavioral Intention |
Lu, Fang-Ling |
Hu, Hsin-Hui |
|
Have You Building Muscle and Losing Body Fat? The Impact of College Students’ on Personality Trait,Involvement of Workout, Dietary Behavior |
Wu, Jia-Ling |
Chen, Chi-Ting |
|
A research of accommodation experience, customer satisfaction and positive eWOM intention in epidemic prevention hotels during the period of Coronavirus Disease 2019 (COVID-19) |
Wang, Wei-Ting |
Su, Ching-Shu |
|
“Please take confidence in our government. Research on the relationship among trust in government , attention in food safety issues, and personal hedging behavior of Taiwanese people.” |
Fang, Hui-Tong |
Kao, Fuh-Juin |
|
Development and Promotion of Food Insect Products |
Li, Min-Wei |
Hu, Hsin-Hui |
|
The Application of Kano Modeling in Improving the Service Quality of the Restaurant |
Pan, Sheng-Hui |
Chou, Seng-Fang |
|
“A Comparative Study of the Personality Traits and Entrepreneurship Motivation of Taipei City and Macau Catering Micro-entrepreneurs on the Influencing Factors of Entrepreneurial Performance” |
Lai, Guan-Yu |
Chou, Seng-Fang |
|
The Influence of Fruit Types and Yeast Cultivation Methods on the Acceptance of Natural Fruit Yeast in Bread |
Chen, Zhi-Shan |
Kao, Fuh-Juin |
|
Development of Wine Involvement Experience Scale for Taiwanese Consumers |
Jian, Wan-Ji |
Sung, Yung-Kun |
|
Malaysia Fast Food-Malaysian Snack Bar Entrepreneurship Business plan |
Cai, You-Yan |
Chou, Seng-Fang |
|
The development and behavioral intention of cactus materials in baked products:the application of innovative baking technology |
Zhuang, Pei-Yin |
Chang Ya-Yuan |
|
“The Impact of Cross-Brand Alliance on the Brand Image, Brand Value,Brand Loyalty and Consumer Purchase Intention in the Beverage Industry” |
Qiu, Jia-Yi |
Chen, Chi-Ting |
|
The consumers’ risk perceptions to the owners’ crisis management: The case study to explore independent restaurants’ strategies to cope with COVID-19 |
Zhuang, Zhi-Ming |
Sung, Yung-Kun |
2019-2020 Academic Year Professional Research Topics
|
Title |
Students |
Advisor |
|
Analysis of The Value of Consumers’ Use of Food Delivery Platforms by Means-End Chains |
Liao, Pei-Ju |
Chen, Po-Tsang |
|
The study of impact protective measures of hotel industry in response to the Covid-19:in comparison Hong Kong,Macau,and Taiwan |
Cheang, Ka-Lam |
Chen, Chi-Ting |
|
Impact of Corporate Social Responsibility on Brand Image, Brand Attitude and Perceived Value : A Study of a Cometrue Coffee. |
Chen, Guan-Chi |
Chen, Chi-Ting |
|
The influence of catering service technology innovation on experiential value,brand relationship quality,brand advocate-using hotel industry as a sample |
Vu, Thi Ha |
Hu, Hsin-Hui |
|
Using the Theory of Planned Behavior to Explore the Current Situation of College Students Drinking Energy Drinks |
Yeung Chi Kin Wemmick |
Sung, Yung-Kun |
|
Important Performance Analysis to Explore the Influencing Factors of Family Friendly Hotel Customer Perception-A Comparative Study of Industry and Consumer |
Jhang, Yu-Ling |
Su, Jing-Shu |
|
Research on the Construction of the Successful Model of Micro-entrepreneurship-Taking the Baking Industry as an Example . |
Wang, Wen-Ting |
Chen, Chi-Ting |
|
Research on the impact of Catering Technology Application on Sustainable Services |
LIAO, YI-RONG |
Chou, Sheng-Fang |
|
Analysis of the impact of green marketing on brand extension based on consumer perspective |
Robbie Free Man |
Chou,Sheng-Fang |
|
Knowledge, Attitude and Practice of Food Safety among College Students in North of Taiwan-Taking Ming Chuan University as an example. |
Tsai, Cheng-Yen |
Kao, Fuh-Juin |
|
The Impact of Social Networking Sites and Electronic word-of mouth on Consumers’ Behavior Intention of Mobile Food Truck(Action dining car) |
Liao ,Nai-Chi |
Su, Ching-Shu |
|
The Effect of Food Delivery Platform Service Quality on Interaction Quality and Behavioral Intention |
Zhang, Jia-Ling |
Chen, Po-Tsang |
|
Benefits of Protein Bars Toward Human Body and female college students Consumer’s Acceptance |
Lee Ya Pin |
Chou, Seng-Fang Lu, Wen-Chi |
|
A qualitative exploration of food delivery platform employee’s work perceptions according to Herzberg’s two-factor theory |
Hsu, Ling-Yuan |
Sung, Yung-Kun |
|
Improved Formula Brownies and Level of Consumer Acceptance |
Jesse Chai, Yeu-Jiin |
Chen, Po-Tsang Lee, Yung-Ping |
|
The Comparison of Natural Pectin and Gelatin of Mousse Cake |
Choong, Yun-Qing |
Hu, Hsin-Hui Lee, Yung-Ping |
|
Development and Application of Ginseng By-product |
Wendy Goh, May-Jian |
Kao, Fuh-Juin Lee, Yung-Ping |
|
An Exploratory Study on The Packaging of Full Moon Celebratory Gift Pack |
Than, Jiunn-Rong |
Chou, Sheng-Fang |
|
The Study of Customer Hope toward Online Repurchase Intention: Also the Moderating Effects of the TFS Policy |
Tan, Her-Wei |
Sung, Yung-Kun |
|
The Impact of Applying Artificial Intelligence On Customer Value and Behavioral Intention In Hospitality Industry |
Aaron Poon, Ka-Weng |
Su, Ching-Shu |
2018-2019 Academic Year Professional Research Topics
|
Title |
Students |
Advisor |
|
The Impact of Incentive Schemes of Food Delivery Platform on Consumer Purchase Decision Making Behavior. |
Chen,Wei-Ling |
Chen,Chi-Ting |
|
The effect of entrepreneurial alertness and proactive personality on innovation entrepreneurial ability: Evidence from the restaurant industry. |
Lok,Chon-Kit |
Chou, Sheng-Fang |
|
The impact of Electronic Word-of-Mouth, Conformity behavior and Brand Image on the generation Z consumers’ Purchase Intention – As Famous Japanese restaurants. |
Liao, Fang-Yi |
Su, Ching-Shu |
|
Case Study: Food Delivery Service Platform in Malaysia. |
Wee,Rui-Peng |
Chen,Chi-Ting |
|
Investing APP consumers’ behavior in the context of on-line ordering. |
Chen,Chao-Han |
Sung,Yung-Kun |
|
Evaluation on the perception and risk assessment about acrylamide in food for Taiwanese. |
Chen,Lien-Chao |
Kao,Fuh-Juin |
|
Be a「green」traveler with「warmth」! Discuss the green advertising design of hotel industry,The impact of green value and green consumption willingness. |
Siao,Yu-Ting |
Hu,Hsin-Hui |
|
Fenugreek ( Trigonella foenum-graecum L.) and cancer prevention from acrylamide in coffee. |
Chou,Tse-Jui |
Kao,Fuh-Juin |
|
The effect of entrepreneurial alertness and proactive personality on innovation entrepreneurial ability: Evidence from the restaurant industry. |
Leong,Ka-Lai |
Chou,Sheng-Fang |
|
The Impact Of Mobile Applications on Customer Value, Attitudinal Loyalty and Behavioral Loyalty: A Case of the Food and Beverage Industry. |
Lo,Wei |
Su,Ching-Shu |
|
Open Pandora’s Box: Exploring the Z Generation Women Engaging in Related Activities in Nightclubs Research at Night: The Splendor Adventure of Six Female College Students. |
Chi,Ting-Chia |
Sung,Yung-Kun |
|
Research and development of local banana processed food in Taiwan. |
Chuang,Chueh-Hao |
Chen,Po-Tsang Lu,Wen-Chi |
2017-2018 Academic Year Professional Research Topics
|
Title |
Students |
Advisor |
|
The investigation of compatriot’s consuming behavior towards traditional you-tiao and assessing the feasibility of optimized you-tiao |
Chang, Yi-Jo |
Kao, Fuh-Juin |
|
Using Revised TAM to Explore Real WOM and Virtual WOM toward Actual Buying |
Tseng, Chih-Ling |
Sung,Yung-kun |
|
The influence that hotels launch incentive program about environmental protection to brand image and brand equity |
Li, Hsin-Li |
Hu, Hsin-Hui |
|
Overseas-Chinese Student Learning Experience in Taiwan Affects Cross-Cultural Competencies and Employability |
Chen, Chia-Yu |
Chen, Chi-Ting |
|
The Effect of Brand Equity on Customers’ Perceived Value and Behavioral Intention-An Empirical Study of Domestic and Foreign Restaurant Brands |
Tu, Hung-Hsuen |
Chen,Po-Tsang |
|
Exploring the Impact of Consumers’ Green Input and Environmental Awareness on Green Consumption Decisions: A Case Study of “Moving Table Plan” |
Huang, Min-Hua |
Hu, Hsin-Hui |
|
The relation between entrepreneur orientation and absorptive capacity of innovation entrepreneurial restaurant. |
Lin, Chieh-Yi |
Chou, Sheng-Fang |
|
Discussion on the factors affecting the development of aluminum-free deep-fried dough sticks |
Jeng, Kuan-Jso |
Kao, Fuh-Juin |
|
Are you always online? A Study of the Relationship of Consumers’ Online Booking Behavior and Perceived Service Quality |
Li, Yu-Huei |
Su, Ching-Shu |
|
Do You Love The Food In Taiwan? A Research of the Relationships among Dining Experience, Motivation of Positive Electronic Word-Of-Mouth (eWOM) and Revisiting Intention of Inbound tourists of Taiwan from Southeast Asian Nations. |
Yang, Yu-Hsuan |
Su, Ching-Shu |
|
The Impact of Market Orientation on the Entrepreneurial Performance in the Food and Beverage Industry |
Lim, Ei-Jenn |
Chou, Sheng-Fang |
|
The Effect of Perceived Taiwan Food Attributes on Gastronomic Identity and Behavioral Intention-An Empirical Study of International Tourists |
Tan, Kan-Sheng |
Chen,Po-Tsang |
|
Improvement of baking products with stevia sugar instead of granulated sugar |
Lin, Szu-Yu |
Chen, Chi-Ting Lu,Wen- Chi |
|
Application and Development of Quinoa in Baking Product |
Ling, Peggy |
Chou, Sheng-Fang Lu,Wen-Chi |
|
The Impact of Job Characteristic on Pro-social Rules Breaking – Take Catering Staff as An Example. |
Zheng, Nian-Zhu |
Sung,Yung-Kun |
2016-2017 Academic Year Professional Research Topics
|
Title |
Students |
Advisor |
|
The Effect of Aesthetics of the Theme Restaurant to the Impulse Purchase of Consumers: The Case of T.G.I. Friday’s |
Wu, Yi-Xuan |
Sung,Yung-kun |
|
The Functionality of Facebook Social Media on Consumer Interactivity and Behavioral Intention |
Hsu, Yu-Wei |
Chen,Po-Tsang |
|
Study on Factors Affecting the Acceptance of High Fiber-enriched Bread |
Nien, Chia-Ying |
Kao, Fuh-Juin |
|
The Impact of Hospitality Management Internship Program on the Core Competence and Employability in the Hospitality Industry |
Hu, Ko-Ting |
Chen, Chi-Ting |
|
Reflection of Hospitality Service Quality: An Analysis Electronic Words-of-mouth of Chain Hotels in Taiwan |
Yang, Yung-Ching |
Su, Ching-Shu |
|
Incorporating Motives into the Theory of Planned Behavior: Implications for Hand-shaking Tea Drinks at Tourism Night Markets |
Hsiao, Chao-Yen |
Sung,Yung-kun |
|
Customer flow forecasting for scenic restaurants |
Xia, Ming-Qian |
Hu, Hsin-Hui |
|
The Effect of Restaurant Corporations’ CSR on Brand Image and Consumer Behavioral Intention |
Wang, Chia-An |
Chen,Po-Tsang |
|
Development of gluten-free bakery products and study on the factors affecting the consumer acceptance |
Lin, Yu-Chi |
Kao, Fuh-Juin |
|
The impacts of restaurant technology on customer dining experiences- The moderating role of need for interaction |
Wong, Yuen-Yan |
Hu, Hsin-Hui |
|
An importance -performance analysis of the quality of mega sport event: As the 2017 Taipei Summer Universiade |
Chen, Wan-Chien |
Su, Ching-Shu |
2015-2016 Academic Year Professional Research Topics
|
Title |
Students |
Advisor |
|
The effects of consumer characteristics, food knowledge and eating attitude on the acceptability of bakery products containing daily flower buds. |
Mai, Meng-Yung |
Kao, Fu-Juin |
|
An investigation of the effect of cooking programs on the audiences’ perceived values and consumption behavior |
Chen, Yan-Cheng |
Chen, Ci-Ting |
|
A Study of the Influences of Internship Experience on Self-development, Employability, Work Values, and Career Development |
Gao, Yu-Qi |
Hu, Shin-Hui |
|
Study of Dynamic Capabilities and Successful Key Factors that Affecting Service Co-Innovation of Food Service Industry |
Hung, Chian-Ching |
Hu, Shin-Hui |
|
The effect of Organizational culture to Job performance in hospitality for first-line employees-personality traits and job fit are the moderating effects |
Yang, Huei-Jhu |
Su, Ching-Shu |
|
The Influence of Herding Behavior and Perceived Risk on College Students’Involvement in Night Leisure Activities |
Tung, Yi-Chun |
Chen, Ci-Ting |
|
Development and Utilization of Vinger Residue from Fermented Amla (Emblica officinalis) in Bakery Products. |
Liang, Yen-Ting |
Kao, Fu-Juin |
|
A Study on the Impact of Jaycustomer ‘s Behavior on the emotional labor and professional commitment of the First -line Catering Services |
Lin,Yu-Chieh |
Su, Ching-Shu |
|
Student Athletes The Influences Of Buying Motivation Toward Positive Emotion And Behavior Intention |
Wei, guan-Jie |
Sung, Yung-Kun |
|
A study of the relationships among restaurant sustainable marketing, green consumption Attitude and intention |
Chi, Wei-Ju |
Chou, Sheng-Fang |
|
The effect of dynamic pricing, facilities, service quality, technology and transportation on EWOM, based on economy hotels. |
Lu, Xuan-De |
Sung, Yung-Kun |
|
A study of the relationships among consumers’ food literacy, consumption attitude and behavior |
Lien, Chi-Hsiang |
Chou, Sheng-Fang |
|
The Experiential Marketing of Cultural and Creative Park Affects Cultural Values and Behavioral Intentions |
Liu, Yu-Lin |
Chen, Po-Tsang |
Department of Hospitality Management – Contact Us
■ Secretary: Ms. Wu, Yu-Ru | yuru@mail.mcu.edu.tw
■ Telephone: +886 3 350-7001 # 3257
■ Fax: +886 3 3593846
■ Address: 5 De Ming Rd., Gui Shan District, Taoyuan City 333, Taiwan, R.O.C.