College Student Participation in Research Projects of National Science and Technology Council

Year

Student Name

Project

2023

Low, Wee-Chuan

Project: Will green marketing indirectly affect consumers’ willingness to stay in environmentally friendly hotels through

Number:112-2813-C-130-028-H

Advisor: CHEN,KUO-WEI

Fund:50,000NTD

2023

康令宜

Project: Yes 2.0! A Study on the Innovative Planning of Taiwan’s Tourist Night Markets.

Number:112-2813-C-130-119-H

Advisor: CHOU, SHENG-FANG

Fund:48,000 NTD

2023

歐蕙瑜

Project: Exploring Factors Influencing Food Surplus Behavior: A Case Study of Taiwanese Consumers.

Number:112-2813-C-130-140-H

Advisor: KAO, FUH-JUIN

Fund:51,000 NTD

2023

Choh, Zheng-Lyn

Project: The impacts of customer entitlement on proactive customer service performance

Number:112-2813-C-130-129-H

Advisor: HU, HSIN-HUI

Fund:51,000 NTD

2023

CHEN, CHIA-YU

Project: A research of consumers’ intention of using mobile application by applying extended unified theory of acceptance

Number:112-2813-C-130-093-H

Advisor: SU, CHING-SHU

Fund:48,000 NTD

Year

Student Name

Project

2022

Zeng, Li-Wen

Project: The Study of Female College Students on Disposable Food Container Consumption Demand, Purchasing Behavior, Product Attributes, and Influencing Consumer Willingness

Number:111-2813-C-130-073-H

Advisor: CHOU, SHENG-FANG

Fund:48,000 NTD

2022

Hung, Yu-Ju

Project: The Impact of Customer Complaints on Frontline Staff Defensive Behavior and Positive Customer Service Performance in the Food and Beverage Industry.

Number:111-2813-C-130-117-H

Advisor: HU, HSIN-HUI

Fund:58,000 NTD

2022

Fan, Jiang- Qing

Project: The Development of Chinese-style Vegetarian Products with Plant-based Meat and a Survey on Acceptance Across Different Generations.

Number:111-2813-C-130-066-H

Advisor: KAO, FUH-JUIN

Fund:53,000 NTD

2022

Chen, Jin-Hong

Project: A Study on the Willingness of Catering Operators to Participate in the Operation Model of Malaysian Tea Restaurants: Applying the Theory of Coopetition.

Number:111-2813-C-130-054-H

Advisor: SU, CHING-SHU

Fund:48,000 NTD

Year

Student Name

Project

2021

Liu, Xin-Yi

Project:The Effect of Decent Work and Workplace Dignity on Work Engagement and Job Performance : A study of Restaurant Industry

Number: 110-2813-C-130-092-H

Advisor: Chen, Po-Tsang

Fund: 48,000 NTD

2021

Zhang, Ya-Chun

Project: The Role of Co-Creation on Consumers’ Purchase Intentions toward Eatertainment

Number:110-2813-C-130-123-H

Advisor: Hu, Hsin-Hui

Fund: 48,000 NTD

2021

Cen, Si-Jia

Project: A research of stay experience, customer satisfaction and positive eWOM intention in epidemic prevention hotels during the period of Coronavirus Disease 2019 (COVID-19)

Number: 110-2813-C-130-089-H

Advisor: Su, Ching-Shu

Fund: 48,000 NTD

2021

Liang ,Yu-Chian

Project: The application and relating product development for edible insect in the baking industry

Number: 110-2813-C-130-055-H

Advisor: Kao, Fuh-Juin

Fund: 48,000 NTD

2021

Chen , Xin-Wang

Project: How to improve the restaurant’s service quality for visual impairment customer- Applies Kano model analysis

Number: 110-2813-C-130-053-H

Advisor: Chou, Sheng-Fang

Fund: 48,000 NTD

Year

Student Name

Project

2020

Zhang, Wei-Ling

Project: Networking Sites and Electronic word-of mouth on Consumers’ Behavior Intention of Mobile Food Truck(Action dining car)

Number: 109-2813-C-130-151-H

Advisor: Su, Ching-Shu

Fund: 48,000 NTD

2020

Jhang, Yu-Ling

Project: Important Performance Analysis to Explore the Influencing Factors of Family Friendly Hotel Customer Perception-A Comparative Study of Industry and Consumer

Number: 109-2813-C-130-015-H

Advisor: Su, Ching-Shu

Fund: 48,000 NTD

2020

Vu, Thi Ha

Project: The influence of catering service technology innovation on experiential value, brand relationship quality, brand advocate-using hotel industry as a sample

Number: 109-2813-C-130-025-H

Advisor: Hu, Hsin-Hui

Fund: 48,000 NTD

2020

Yap, Sheen-Ling

Project: Development and Application of Ginseng By-product.

Number: 109-2813-C-130-106-H

Advisor: Kao, Fuh-Juin

Fund: 48,000 NTD

2020

Chen, Wen-Chieh

Project: Research on the Construction of the SuccessfulModel of Micro-entrepreneurship-Taking the Baking Industry as an Example

Number: 109-2813-C-130-155-H

Advisor: Chen, Chi-Ting

Fund: 48,000 NTD

Year

Student Name

Project

2019

Liao, Fang-Yi

Project: The impact of Electronic Word-of-Mouth, Conformity behavior and Brand Image on the generation Z consumers’ Purchase Intention – As Famous Japanese restaurants

Number: 108-2813-C-130-099-H

Advisor: Su, Ching-Shu

Fund: 48,000 NTD

2019

Hong, Yan-Ling

Project: The Impact Of Mobile Applications on Customer Value, Attitudinal Loyalty and Behavioral Loyalty: A Case of the Food and Beverage Industry.

Number: 108-2813-C-130-088-H

Advisor: Su, Ching-Shu

Fund: 48,000 NTD

2019

Chen, Lien-Chao

Project: Evaluation on the perception and risk assessment about acrylamide in food for Taiwanese.

Number: 108-2813-C-130-057-H

Advisor: Kao,Fuh-Juin

Fund: 48,000 NTD

Year

Student Name

Project

2018

Jhang, Siou-Cing

Project: Using Revised TAM to Explore Real WOM and Virtual WOM toward Actual Buying

Number: 107-2813-C-130-007-H

Advisor: Sung, Yung-kun

Fund: 48,000 NTD

2018

Lee, Wei-Qing

Project: The Impact of Market Orientation on the Entrepreneurial Performance in the Food and Beverage Industry

Number: 107-2813-C-130-166-H

Advisor: Chou, Seng-Fang

Fund: 48,000 NTD

2018

Lin, Chieh-Yi

Project: The relation between entrepreneur orientation and absorptive capacity of innovation entrepreneurial restaurant.

Number: 107-2813-C-130-093-H

Advisor: Chou, Seng-Fang

Fund: 48,000 NTD

2018

Chen, Tzu-Yin

Project: The Effect of Perceived Taiwan Food Attributes on Gastronomic Identity and Behavioral Intention-An Empirical Study of International Tourists

Number: 106-2813-C-130-010-H

Advisor: Chen, Po-Tsang

Fund: 48,000 NTD

2018

Huang, Yu-Han

Project: Exploring the Impact of Consumers’ Green Input and Environmental Awareness on Green Consumption Decisions: A Case Study of “Moving Table Plan”

Number: 107-2813-C-130-012-H

Advisor: Hu, Shin-Hui

Fund: 48,000 NTD

Year

Student Name

Project

2017

Wu, Jia-Yun

Project: Reflection of Hospitality Service Quality : An Analysis of Electronic Words-of-mouth of Chain Hotels in Taiwan.

Number: 106-2813-C-130-130-U

Advisor: Su, Ching-Su

Fund: 48,000 NTD

2017

Wang, Chia-An

Project: The Effect of Restaurant Corporations’ CSR on Brand Image and consumer behavioral intention.

Number: 106-2813-C-130-048-H

Advisor: Chen, Po-Tsang

Fund: 48,000 NTD

2017

Lai, Shih-Ru

Project: Incorporating Motives into the Theory of Planned Behavior: Implications for Hand-shaking Tea Drinks at Tourism Night Markets.

Number: 106-2813-C-130-154-H

Advisor: Sung, Yung-Kun

Fund: 48,000 NTD

2017

Chi, Chih-Yun

Project: Development of gluten-free bakery products and study on the factors affecting the consumer acceptance.

Number: 106-2813-C-130-003-E

Advisor: Kao, Fuh-Juin

Fund: 48,000 NTD

2017

Wong, Yuen-Yan

Project: The influences of the use of modern technology in restaurant on customers’ emotional experience, service quality and relationship quality –  Discussion on interference effect of the need for interaction.

Number: 106-2813-C-130-038-H

Advisor: Hu, Shin-Hui

Fund: 48,000 NTD

Year

Student Name

Project

2016

Yang, Hui-Zhu

Project: The impact of organizational culture on first-line employees’ job performance in hotel industry – Exploring the moderating effect of job fit and personality traits.

Number: 105-2815-C-130-048-H

Advisor: Su, Ching-Shu

Fund: 48,000 NTD

2016

Wang, Yi-Qing

Project: Key Factors Influencing Service Co-Innovation in the Foodservice Industry

Number: 105-2815-C-130-079-H

Advisor: Hu, Hsin-Hui

Fund: 48,000 NTD

2016

Lian, Qi-Xiang

Project: The role of food Literacy in comsuers’ food attitude and behavior

Number: 105-2815-C-130-141-U

Advisor:  Chou, Sheng-Fang

Fund: 48,000 NTD

2016

Guo, Xue-Qi

Project: Consumers’ motivations and related factors for choosing budget hotels

Number: 105-2815-C-130-020-H

Advisor: Sung, Yung-Kun

Fund: 48,000 NTD

2016

Hung, Jing-Ya

Project: Cultural and Creative Park Experience Affects Cultural Value and Behavioral Intentions

Number: 105-2815-C-130-054-H

Advisor: Chen, Po-Tsang

Fund: 48,000 NTD

Year

Student Name

Project

2015

Tsai, Ling-Peng

Project: Star-rated hotel’s service quality affects luxury value and brand relationship quality

Number: 104-2815-C-130-052-H

Advisor: Chen, Po-Tsang

Fund: 48,000 NTD

2015

Su, Xiao-Zhen

Project: Line up again?A study of the relationship of personality traits,queuing cuisine and consumer behavior.

Number: 104-2815-C-130-043-H

Advisor: Hu, Hsin-Hui

Fund: 48,000 NTD

2015

Teng, Yin-Chun

Project: Food Calorie Labeling Ways Effect on Diet Behavior

Number: 104-2815-C-130-033-H

Advisor: Kao, Fuh-Juin

Fund: 48,000 NTD

2015

Chen, Wei- Tsam

Project: The By-Product of Brewing Sorghum-Experiments of Reuse Distiller’s grains and Researches of Market Acceptance of Innovative Products.

Number: 104-2815-C-130-055-E

Advisor: Kao, Fuh-Juin

Fund: 48,000 NTD

2015

Haung, Ting-Yi

Project: Study on Driving Factors and Influence of Environmental Innovations in the Hotel Industry

Number: 104-2815-C-130-099-H

Advisor: Hu, Hsin-Hui

Fund: 48,000 NTD

Lin, Chia-Huei

Formosa Regent Hotel

Concierge

Huang, Yi-Han

Ambassador Hotel, Taipei.

Server, Canton Chinese restaurant

Liu, Shun-Wen

Gordon Biersch restaurant

Server and Receptionist

Tsai, Yi-Ting

W hotel

Banquet sales

Chang, Tuan-Hung

Ganko Sushi

Cook

Chung, Huei-Ping

Amba hotel

Server, Food & Beverage

Chen, Ming-Yu

Amba hotel

Server, Food & Beverage

Cheng, Yu-Ying

The Landis Hotel, Taipei

Cook, Food & Beverage