| 2023-2024 Academic Year Professional Research Topics |
| Title |
Students |
Advisor |
| Explore consumers’ experiences and behavioral intentions towards AI services. |
LIN,PEI CHUN |
CHEN,KUO-WEI |
| |
HSU,BO-SHEN |
|
| |
WANG, NIEN KAI |
|
| |
FAN,YU-SHENG |
|
| |
LIN, JUN-YING |
|
| |
HUANG,HUNG-WEI |
|
| Is camping also luxurious? |
WANG,YI-CHUN |
SU, CHING-SHU |
| |
JIANG,LI-YU |
|
| A study on the impact of leisure involvement and sense of place on flow experience and behavioral intentions of luxury camping tourists |
LU ,CHUNG-WEI |
|
|
FAN, CHIA-JOU |
|
| |
TASI,YUN-CIAN |
|
| Reducing Food Waste and Implementing ESG |
LIEN, CHIA-AI |
HU, HSIN-HUI |
| |
TUNG, CHIA-YU |
|
| – Exploring the Impact of Message Framing on Consumer Food Waste |
LIN,CHUN-JHEN |
|
|
JAIN, YI-TING |
|
|
SOH WEI YAN |
|
| |
LIN,CHAO-YU |
|
| Evaluation of the Influencing Factors of Consumers’ Willingness and Preference Based on Sustainable Development Goals – A Case Study of Taiwan’s Hotels and B&Bs |
ZHENG, YU-HAN |
CHOU, SHENG-FANG |
|
LIU,HUI-CHUAN |
|
|
WANG,TENG-WEI |
|
|
LIN,YA-LING |
|
|
LIANG,ZHONG-XIAN |
|
| |
YIU CHUNG MAN |
|
| A study on the behavioral factors of Chinese people avoiding the use of disposable plastic products using the behavioral theory model of extended planning |
CHIANG,HSIU-TZU |
KAO, FUH-JUIN |
|
ZHUANG,JIA-WEN |
|
|
CHUANG, CHIH-TING |
|
|
WU,LI-YAN |
|
|
CHIU,CHU-PING |
|
|
CHEN,CHIEN-WEI |
|
| |
TAI WAI FUN |
CHEN,CHI-TING |
| |
TIONG JIE XI |
|
| Exploring the Impact of the Environmental Atmosphere of |
SOH EN RU |
|
| |
CHAN NOK CHING |
|
| Taiwan’s Tourist Night Markets on Generation Z’s Consumption Experience, Leisure Satisfaction and Revisit Intention: A Case Study of Raohe Street Tourist Night Market. |
LO KA WING |
|
| |
EMILY LING HUI LING |
|
| |
|
|
| Using SOR theory to investigate the impacts of Service Robot : The Mediating Effect of Cafe Overall Image |
LEE XIN YI |
SUNG,YUNG-KUN |
|
MOI PEI FEN |
|
|
KHOO LE XIONG |
|
|
CHIN , YUNG-HONG |
|
|
ANSON JONG ZHI KAI |
|
| |
LEE KHEE ZONG |
|
| Is a ‘Home’ with an Elderly Like Having a ‘Treasure’? Factors Affecting the Willingness of Middle-Aged and Older Adults to Re-enter the Workforce: A Case Study of the Food and Beverage Industry |
PANG ZIN QI |
CHANG, YA-YUAN |
|
KOO SZE MIN |
|
|
CHONG JIA YI |
|
|
YAP LI XING |
|
|
NG WILLIE |
|
| |
JEFFREY TEH YI SEANG |
|
| SDGs Waste Reduction and Carbon Reduction Concept in [Food] Practice — Developing Baked Products Combining Rice Flour and Black Beans |
NGO CHOW SENG |
KAO, FUH-JUIN |
|
TAN ROU HUI |
|
|
Pang Kelly |
|
|
CHEONG JIA XUAN |
|
|
GOH YEN KHUN |
|
|
TU TING LIN |
|
| |
CALVEN ONG WE KEE |
|
| Hot Pot Vending Machine |
HSIEH KUN YUAN |
CHOU, SHENG-FANG |
|
HU,CHENG-YUN |
|
|
HUNG CHIEH LI |
|
|
JANUARDI |
|
|
HOANG THI QUYNH THU |
|
| |
WEI, YU-TUNG |
|
| Lactose-free milk coffee drink innovation |
YANG DING YU |
CHEN,KUO-WEI |
|
TSANG HO WA |
|
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CHEN EN TING |
|
|
TANG HSIAO HSUAN |
|
|
CHEAH SIAO WEI |
|
|
LIAO CHIEH YU |
|
| |
CHEN CHAO MING |
|
| Mediterranean Kitchen |
LEE TSZ YIU |
SU, CHING-SHU |
|
CHOR WAN HEI |
|
|
LI KA WING |
|
|
SUNG,JO-LING |
|
|
YU HAN HUI |
|
|
WANG,YI-ZHU |
|
| |
Chan yee sum |
|
| Desolate Cafe Marketing Strategy |
ZHENG,RUI-WEI |
HU, HSIN-HUI |
|
LUO,JIA-WEN |
|
|
ZHENG,CHENG-EN |
|
|
HE,YI-HUA |
|
|
LIN,JHENG-HAN |
|
|
HUANG,CHIEH-HAN |
|
| |
CHEN,YU-SHENG |
|
| Ketogenic Brownie |
LI,HSIEN-YU |
CHEN,CHI-TING |
|
LIU,ZHEN-NI |
|
|
YEN,KO-YUN |
|
|
YAO,PEI-XI |
|
|
PAN,JIA-YU |
|
|
ZENG,LI-SIANG |
|
| |
TSAI-TZU-TAO |
|
| Camping theme restaurant |
Loi Qi Hoong |
SUNG,YUNG-KUN |
|
HO YU LUN |
|
|
YU-CHUN KAO |
|
|
HSIEH, CHAO–YU |
|
| |
Yu-Chi-Kuo |
|
| Taiwanese Flavors: Exploring the Wonders of Tea |
NGAN LI YING |
CHANG, YA-YUAN |
|
CHAN SIEN PING |
|
|
ALLIE YEE MUN |
|
|
|
|
| 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 |
| |
CHEN, YU CHEN |
|
| |
HSIEH, HSIN JU |
|
| |
LU, CHIH LING |
|
| |
HSIEH, HSIN YING |
|
| |
JIAN, XIAO JING |
|
| |
KUO, TING HUNG |
|
| |
CHIN, KA LAP |
|
| 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 |
| |
CHEN, CHIA-YU |
|
| |
CHEN, CHI-SHENG |
|
| |
HUANG, CHI-SHIANG |
|
| |
SUNG, RUO-CI |
|
| |
HSU, HSUAN-TING |
|
| |
DONG,JING-PEI |
|
| |
WEI, QI XIONG |
|
| Taiwan’s Attitude and Behavior Towards Food Waste Knowledge |
Fan, Gang-Xuan |
KAO, FUH-JUIN |
| |
OU, HUI YU |
|
| |
CHEN, XIN NI |
|
| |
LIN, TZU CHIEH |
|
| |
Chan, Ching Wen |
|
| |
LAN,CHUN-YEN |
|
| |
DONG,JING-PEI |
|
| |
KUO, MING HAN |
|
| 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 |
| |
KAO, CHIEN RONG |
|
| |
CHIEN, JO LING |
|
| |
WANG, CHEN CHUN |
|
| |
KE, ZONG JIE |
|
| |
TSAI, PEI CHUAN |
|
| |
WEE, ZHEN XIAN |
|
| |
LAU CHIN XIN |
|
| |
TAN, HOR SHENG |
|
| Exploring the consumption preference, lifestyle, and attachment on consumption intentions: a case study of pet hotel |
Fan, Gang-Xuan |
CHANG, YA-YUAN |
| |
POR, JUN JIE |
|
| |
CHENG, RICKY NGO-ZON |
|
| |
WONG, HOW THAI |
|
| |
ONG, CHIN HO |
|
| |
TEH, YIE CHERH |
|
| |
TANG, AI HUI |
|
| |
LU, JUN YOU |
|
| |
CHEAH, WEN SHAN |
|
| Research on the Experience of Introducing Service Robots in the Catering Industry |
Fan, Gang-Xuan |
CHEN,KUO-WEI |
| |
KWAN, XING HEE |
|
| |
Hanny Merysia |
|
| |
Mah Jing Chun |
|
| |
Choh Cai En |
|
| |
Anastasya Claudia Santoso |
|
| |
Wong Jia Xuan |
|
| |
LU, JUN YOU |
|
| |
Pong Kai Yang |
|
| 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 |
| |
Zhan Qing Ya |
|
| |
Chen Yuan Yuan |
|
| |
Chen Pin Yu |
|
| |
Lo Fei Pi |
|
| |
Huang Yu Chuan |
|
| |
Chen Chun Boon |
|
| |
Zhu Lui Wei |
|
| The impacts of customer entitlement on proactive customer service performance |
Fan, Gang-Xuan |
HU, HSIN-HU |
| |
Choh Zheng Lyn |
|
| |
Tea Cher Heng |
|
| Will green marketing indirectly affect consumers’ willingness to stay in environmentally friendly hotels through green attitudes |
Fan, Gang-Xuan |
CHEN,KUO-WEI |
| |
Low Wee Chuan |
|
| Modern Night Market Planning and Development—Integrating Technology, Hygiene, and Marketing |
Fan, Gang-Xuan |
CHOU, SHENG-FANG |
| |
CHAO TE YU |
|
| |
Lee,Feng Jiang |
|
| |
HUANG ZIH-JYUN |
|
| |
YAN JUN-AN |
|
| |
Wu Yu-Chieh |
|
| |
KANG LING I |
|
| |
CHANG CHI |
|
| |
LU YU JUNG |
|
| |
CHANG CHI |
|
| |
SU YU CHIEH |
|
| |
FANG WEN YAN |
|
| The Master of Fusion: Creative Cuisine Restaurant with Indigenous Flavors |
Fan, Gang-Xuan |
CHANG YA-YUAN |
| |
YU CHING YI |
|
| |
ZI YUN WANG |
|
| |
LIN SHIH RONG |
|
| |
MA CHIAOYUN |
|
| |
LIN SIAO JYUN |
|
| |
Wang Zi Xin |
|
| |
LI YUEN CHING |
|
| |
Li Chi Kong |
|
| |
LEE HAU YI |
|
| Sunshine café |
Fan, Gang-Xuan |
SUNG,YUNG-KUN |
| |
HSIAO MIN HAN |
|
| |
LI CHENG EN |
|
| |
CHOI TSZ KIN |
|
| |
AU YEUNG CHUN HIN |
|
| |
LTsai cheng you |
|
| |
Liao Ke Yu |
|
| |
WU CHEN HONG |
|
| |
Sit Kwan Po |
|
| The New SDGs Paradigm_Pingtung Coconut Whole Food Cuisine |
Fan, Gang-Xuan |
KAO, FUH-JUIN |
| |
KOO YE PIN |
|
| |
LESMIN KONG JIA HUI |
|
| |
SEOW JIA YI |
|
| |
SABRINA BONG SHI JIE |
|
| |
Lee Kim Seng |
|
| |
YAP JUN |
|
| |
YONG JING HUANG |
|
| |
KEVIN HUANG |
|
| Innovative Research on Black Sugar Cake Infused with Traditional Chinese Medicinal Herbse |
Fan, Gang-Xuan |
CHEN,KUO-WEI |
| |
Wong Uen Sum |
|
| |
Lee Tsai Ling |
|
| |
Chan Hao Cheng |
|
| |
Cheng Pui Lam |
|
| |
Hsieh Ding Si |
|
| |
Chin TingYu |
|
| |
TAY PING HUI |
|
|
|
|
| 2021-2022 Academic Year Professional Research Topics |
| Title |
Students |
Advisor |
| Irresponsible hospitality and Tourism behavior: A Case Study of Penghu |
GAO,DA-ZHOU |
SUNG,YUNG-KUN |
| |
DENG,WEI-TONG |
|
| |
CAI,ZHAO-XIANG |
|
| |
QIU,HAN-LIN |
|
| 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 |
CHEN,CHI-TING |
| |
PAN,YAN-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 |
CHEN,KUO-WEI |
| |
LIN,FANG-ZHU |
|
| |
LI,YU-YING |
|
| 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 |
SU, CHING-SHU |
| |
YU,RUI-JING |
|
| |
XIAO,XIN-QI |
|
| |
TANG,MIN-JIA |
|
| |
ZHANG,JIE-NA |
|
| Research on the Development of Plant-Based Milk Products – Using Jelly as an Example |
LIU,ZHAO-XUAN |
KAO, FUH-JUIN |
| |
ZENG,QI-KAI |
|
| |
XIE,CHENG-XUAN |
|
| Learning from Michelin Restaurants: Key Service Factors of Memorable on Michelin Restaurants |
ZHANG,JIA-LI |
CHANG, YA-YUAN |
| |
XU,ZI-TING |
|
| |
XIE,PEI-WEN |
|
| |
ZHANG,JIE-RU |
|
| The Impact of Customer Complaints on Defensive Behavior and Proactive Service Performance of Frontline Employees in the Foodservice Industry |
YOU,WEN-HAN |
HU, HSIN-HUI |
| |
FU,YUN-TING |
|
| |
HONG,YU-RU |
|
| A Study of Key Factors Employment of Disability Employees in Chain Restaurants |
WU,YONG-YI |
CHOU, SHENG-FANG |
| |
LIU,ZHI-YAN |
|
| |
SANG,XIAN-HUI |
|
| |
JIANG,YAN-NI |
|
| Plant-Based Meats |
WANG,JIA-QING |
KAO, FUH-JUIN |
| |
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 |
|
| Business Plan for the Fun Coffee House |
WANG,YOU-HONG |
CHEN,CHI-TING |
| |
LIN,ZI-YU |
|
| |
LIU,JIA-XIN |
|
| |
DING,JIA-CHENG |
|
| |
ZHANG,JING-WEN |
|
| |
CHEN,YUN-XUAN |
|
| |
LIU,YOU-CHEN |
|
| |
SHEN,YA-TING |
|
| |
LIANG,EN-JIE |
|
| A Study of Catering Operators’ Intention to Participate in the Operation Mode of Malaysian Kopitiam: Application of Coopetition Theory |
CHEN,JIN-HONG |
SU, CHING-SHU |
| |
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 |
|
| HK BRUNCH+WINE |
LIU,TING-WEI |
SUNG,YUNG-KUN |
| |
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 |
|
| Lekor Fish Cake – Business Plan for a Malaysian Specialty Fried Snack Shop |
SU,EN-QI |
CHEN,KUO-WEI |
| |
LIU,MEI-JUN |
|
| |
LIN,WEN-XIAN |
|
| |
FU,MING-HUI |
|
|
ZHOU,JIAN-CANG |
|
|
|
|
| 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 |
| |
Lin, Hsin-Wei |
|
| |
Yeo, Ziyi |
|
| |
Hsu, Xin-Yun |
|
| |
Ciou, Ting-Yu |
|
| |
Gew, Sinn-Nee |
|
| 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 |
| |
Suen, Pui-Wun |
|
| |
Mak, Hoi-Kiu |
|
| |
Chung, Hiu-Man |
|
| |
Zheng, Li-Li |
|
| |
Fong, Weng-Si |
|
| 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 |
| |
Gao, Sheng-Fei |
|
| |
Lin, Jia-Ming |
|
| |
Wei, Ze-Sian |
|
| |
Chang, Piao-Yang |
|
| |
Kao, Yu-Chi |
|
| 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 |
| |
Chang, Yun-Hsuan |
|
| |
Batzorig Uyanga |
|
| |
Huang, Ying-Wen |
|
| Using the Theory of Planned Behavior to Explore the Current Situation of College Students Drinking Energy Drinks |
Yeung Chi Kin Wemmick |
Sung, Yung-Kun |
| |
Chang, Shih-Wei |
|
| |
Peng, Yun-Ya |
|
| |
Lee, Chia-Chi |
|
| |
Chiu, Yu-Ting |
|
| |
Chen, An-Pei |
|
| 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 |
| |
Huang, Mei-Lin |
|
| |
Liu, Yu-Tzu |
|
| |
Lee, Chia-Yu |
|
| |
Shih, Kuan-Chen |
|
| Research on the Construction of the Successful Model of Micro-entrepreneurship-Taking the Baking Industry as an Example . |
Wang, Wen-Ting |
Chen, Chi-Ting |
| |
Chen, Wen-Chieh |
|
| |
Wu, Pei-Cih |
|
| |
Chang, Ya-Ting |
|
| |
Wang, Yi-Wen |
|
| Research on the impact of Catering Technology Application on Sustainable Services |
LIAO, YI-RONG |
Chou, Sheng-Fang |
| |
CHEN, PIN-TING |
|
| |
CHEN, TING-JU |
|
| |
CHEN, LU-AN |
|
| |
HSU, CHING-HAO |
|
| |
FAN,YU-YANG |
|
| Analysis of the impact of green marketing on brand extension based on consumer perspective |
Robbie Free Man |
Chou,Sheng-Fang |
| |
Lai, Yuh-An |
|
| |
Wu, Jia-Ying |
|
| |
Lin, Yi-Tong |
|
| |
Lee, You-Zhen |
|
| |
Fan, Kuei-Ming |
|
| 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 |
| |
Pai, chia-chia |
|
| |
Lin, Jia-Yu |
|
| |
Lai, Yi-Hsuan |
|
| |
Lau, Fai-Wing |
|
| |
Luo, Kuang-Yu |
|
| 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 |
| |
Wang,Hsiu-Ping |
|
| |
Huang,Yu-Fang |
|
| |
Lo,Min-Wei |
|
| |
Hsieh,Shun-Yu |
|
| |
Zhang,Wei-Ling |
|
| The Effect of Food Delivery Platform Service Quality on Interaction Quality and Behavioral Intention |
Zhang, Jia-Ling |
Chen, Po-Tsang |
| |
Lo, Tzu-Fang |
|
| |
Chi, Chia-Wen |
|
| |
Huang, Hsuan |
|
| |
Wu, Ping-Chun |
|
| |
Hu, Jia-Chien |
|
| Benefits of Protein Bars Toward Human Body and female college students Consumer’s Acceptance |
Lee Ya Pin |
Chou, Seng-Fang |
| |
Tan Sui Teen |
|
| |
Liu Kwan Lam |
Lu, Wen-Chi |
| |
Diana Nikki Valentine |
|
| |
Paula Nathania Chandra |
|
| A qualitative exploration of food delivery platform employee’s work perceptions according to Herzberg’s two-factor theory |
Hsu, Ling-Yuan |
Sung, Yung-Kun |
| |
Lee, Tzu-Ling |
|
| |
Lu, De-Wei |
|
| |
Lim, Jia-Rong |
|
| |
Wu, Sz-Yu |
|
| Improved Formula Brownies and Level of Consumer Acceptance |
Jesse Chai, Yeu-Jiin |
Chen, Po-Tsang |
| |
Kee, Yong-Yu |
|
| |
Wang, Ning-Fang |
Lee, Yung-Ping |
| |
Teh，Wie-Kiun |
|
| |
Soong, Zhi-Yi |
|
| |
Chan, Li-Kang |
|
| The Comparison of Natural Pectin and Gelatin of Mousse Cake |
Choong, Yun-Qing |
Hu, Hsin-Hui |
| |
Hwa, Jing-Yee |
|
| |
Pan, Jia-Yee |
Lee, Yung-Ping |
| |
The, Wei-Tat |
|
| |
Kee, Yong-Suan |
|
| Development and Application of Ginseng By-product |
Wendy Goh, May-Jian |
Kao, Fuh-Juin |
| |
Pot, Gui-Xuan |
|
| |
Yan, Yu-Min |
Lee, Yung-Ping |
| |
Yap, Sheen-Ling |
|
| |
Lee, Mei-Chi |
|
| |
Chin, Sze-Ping |
|
| An Exploratory Study on The Packaging of Full Moon Celebratory Gift Pack |
Than, Jiunn-Rong |
Chou, Sheng-Fang |
| |
Koo, Zi-Ming |
|
| |
Gan, Ho-Yi |
|
| |
Chua, Jin-Wen |
|
| |
Chiew, Wei-Xin |
|
| The Study of Customer Hope toward Online Repurchase Intention: Also the Moderating Effects of the TFS Policy |
Tan, Her-Wei |
Sung, Yung-Kun |
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Chin, Guan-Wen |
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Tay, Zhu-Fong |
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Ho, Yei-Qing |
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Ngu, Janice |
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| The Impact of Applying Artificial Intelligence On Customer Value and Behavioral Intention In Hospitality Industry |
Aaron Poon, Ka-Weng |
Su, Ching-Shu |
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Jesmine Lee, Zhi-Ting |
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Lau, Chuan-Yi |
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Tan, Yi-Wen |
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| 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 |
| |
Wang,Ying-Jie |
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| |
Liao,Fu-Yu |
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| |
Wong,Zi-Ting |
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| The effect of entrepreneurial alertness and proactive personality on innovation entrepreneurial ability: Evidence from the restaurant industry. |
Lok,Chon-Kit |
Chou, Sheng-Fang |
| |
Peng,Ju-Wei |
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| |
Juo,Yi-Ting |
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| |
Juang,Yan-Jing |
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| |
Yu, Chang- Ju |
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| |
Liu,Wei-Da |
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| 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 |
| |
LIn, Hsuan-I |
|
| |
Pan, Yin-Ju |
|
| |
Chen, Wei-Ting |
|
| |
Chang, Chieh-Han |
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| |
Omura, Takara |
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| Case Study: Food Delivery Service Platform in Malaysia. |
Wee,Rui-Peng |
Chen,Chi-Ting |
| |
Yeong,Cheang-Hooi |
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| |
Lee,Care-Ring |
|
| |
Teh,Qiao-Hui |
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| |
Koh,Yong-Siang |
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| |
Teo,Soo-Xian |
|
| Investing APP consumers’ behavior in the context of on-line ordering. |
Chen,Chao-Han |
Sung,Yung-Kun |
| |
Huang,Yi-Chia |
|
| |
Deng,Zi-Jie |
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| |
Chen,Kuan-Wei |
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| |
Wang,Chih-Chan |
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| |
Liang,Jia-Wei |
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| Evaluation on the perception and risk assessment about acrylamide in food for Taiwanese. |
Chen,Lien-Chao |
Kao,Fuh-Juin |
| |
Gau,Li-Yi |
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| |
Fan,Chen-Yu |
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| |
Wu,Yi-Shan |
|
| |
Hu,Yen-Lin |
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| |
Liu,Yi-Yu |
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| 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 |
| |
Huang,Pei-Xuan |
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| |
Huang,Hsin-Hsuan |
|
| |
Lin,Hung-xuan |
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| |
Wu,Mei-His |
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| |
Yu,Ya-Ching |
|
| Fenugreek ( Trigonella foenum-graecum L.) and cancer prevention from acrylamide in coffee. |
Chou,Tse-Jui |
Kao,Fuh-Juin |
| |
Lo,Yu-Chien |
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| |
Sun,Wei-Liang |
|
| |
Tsai,Yi-Yun |
|
| |
Lam,Chi-Yin |
|
| |
Wang,Li-Jing |
|
| The effect of entrepreneurial alertness and proactive personality on innovation entrepreneurial ability: Evidence from the restaurant industry. |
Leong,Ka-Lai |
Chou,Sheng-Fang |
| |
Low,Zhi-Xin |
|
| |
Li,Chun-Him |
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