Research Projects Funded by Ministry of Science and Technology
|
Year |
Professor |
Title |
|---|---|---|
|
2023-2025 |
Chou, Sheng-Fang |
Restaurant Innovation and Transformation Talent Cultivation Plan |
|
Year |
Professor |
Title |
|---|---|---|
|
2022 |
Chou, Sheng-Fang |
Scoping studies on the continuity of integrating restaurant big data concepts into sustainable marketing education program |
|
2022 |
Chang, Ya-Yuan |
From moving to action. After food and beverage industry enter ecommerce,how should they create services with “temperature”? Also for exploring the lifestyles of different customer groups and service strategy |
|
2022 |
Chen, Kuo Wei |
Doing Good Matters to Consumers? The Effectiveness of CSR Activity and Food and Beverage Education Immersive Experience: Research on the Development of Metaverse Platform Based on AltspaceVR |
|
Year |
Professor |
Title |
|---|---|---|
|
2021 |
Chou, Sheng-Fang |
Integrating restaurant big data concepts into sustainable marketing education program |
|
2021 |
Chang, Ya-Yuan |
Faced with the long-term threat of epidemics, how to reassure customers to dine in the restaurant? A study on the anti-epidemic services quality in the restaurants |
|
2021 |
Hu, Hsin-Hui (Sunny) |
Doing Good Matters to Consumers? The Effectiveness of CSR Activity and Communication in Cross-Cultural Study |
|
2020 |
Chou, Sheng-Fang |
Integrating restaurant big data concepts into sustainable marketing education program |
|
2020 |
Chang, Ya-Yuan |
Faced with the long-term threat of epidemics, how to reassure customers to dine in the restaurant? A study on the anti-epidemic services quality in the restaurants |
|
2020 |
Hu, Hsin-Hui (Sunny) |
Doing Good Matters to Consumers? The Effectiveness of CSR Activity and Communication in Cross-Cultural Study |
|
2019 |
Chou, Sheng-Fang |
Talent cultivation for innovative entrepreneurship on hospitality and tourism: Sub-program (3) Foodservice innovative entrepreneurship |
| 2019 | Hu, Hsin-Hui (Sunny) | Feeling Good and Looking Good-The Effectiveness of Green Reward Program |
|
2019 |
Su, Ching-Shu |
E-Service Innovation in Hotel Industry |
|
2018 |
Su, Ching-Shu |
E-Service Innovation in Hotel Industry |
| 2018 | Hu, Hsin-Hui (Sunny) | Feeling Good and Looking Good-The Effectiveness of Green Reward Program |
|
2017 |
Su, Ching-Shu |
How much do you understand the tourists from Southeast Asian Nations? A study of integrating the theory of planned behavior, electronic word-of-mouth and destination image to explore the behavior of inbound tourists of Taiwan from Southeast Asian Nations |
| 2017 | Hu, Hsin-Hui (Sunny) | Service Co-Innovation: Antecedents, Process, and Outcome |
| 2017 | Kao,Fuh-Juin | Analysis of antioxidant and inhibitory potential of Taiwan Emblica against lipid peroxidation and key enzymes linked to Type II diabetes and relating phenolics content (II) |
|
2016 |
Hu, Hsin-Hui (Sunny) |
The Exploration of Service Co-Innovation from the Perspective of Value Co-creation |
|
2015 |
Hu, Hsin-Hui (Sunny) |
The Relationships among Service Innovation, Innovation Information Search, Innovation Appropriability, and Innovation Performance in the Service Industry – The Moderating Role of Knowledge-Intensive Business Service |
|
2015 |
Su, Ching-Shu |
Model Construction of the Relationships among Parent Brand, Extended Brands and Family Brands for Chain Hospitality Industry in Taiwan – Exploring the Role of Brand Trust |
|
2014 |
Chou, Sheng-Fang |
Project title: Talent Cultivation for Sustainable Tourism and Hospitality Service Innovation – (2) Sustainable Foodservice Innovation. |
|
2014 |
Hu, Hsin-Hui (Sunny) |
Consumer’s Ambivalence Attitude toward Green Hotel – Exploring the impacts of Ambivalence Attitude on Consumer Green Behaviors and Advertisement Effectiveness. |
|
2014 |
Su, Ching-Shu |
Analysis of cost control and audit process in the hotel industry |
|
2013 |
Hu, Hsin-Hui (Sunny) |
Angel or Devil? The Relationships among Employee Citizenship Behaviors, Employee Deviant Behaviors, Customer Citizenship Behaviors, and Customer Deviant Behaviors. |
|
2013 |
Su, Ching-Shu |
Cross-national measurement scale development for franchisors’ quality of the foodservice industry. |
|
2013 |
Kao, Fuh-Juin |
Role of phenolics in Cajanus cajan as antioxidants and anti-diabetic factors and evaluation the biochemical changes during germination and indigenous processing. |
|
2012 |
Su, Ching-Shu |
Consumer behavior in Western quick service restaurants – An application of food-related and health lifestyle. |
|
2012 |
Chen, Po-Tsang |
A study of hospitality industries restaurant entrepreneurial competency indicators construction and evaluation. |
|
2012 |
Kao, Fuh-Juin |
Analysis the bioactive constituents and colchicine in daylily flowers in relation to maturity and affected by various domestic processing-2. |
|
2012 |
Huang, Chun-Te |
A study of entrepreneurial talent training for Bed & Breakfast Industry. |
|
2011 |
Kao, Fuh-Juin |
Analysis the bioactive constituents and colchicine in daylily flowers in relation to maturity and affected by various domestic processing. |
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.