{"id":11411,"date":"2023-12-21T17:23:41","date_gmt":"2023-12-21T09:23:41","guid":{"rendered":"https:\/\/hm.mcu.edu.tw\/%e6%95%99%e5%b8%ab%e5%84%aa%e7%95%b0%e6%88%90%e6%9e%9c\/"},"modified":"2024-01-04T17:16:02","modified_gmt":"2024-01-04T09:16:02","slug":"teachers-research","status":"publish","type":"page","link":"https:\/\/hm.mcu.edu.tw\/en\/teachers-research\/","title":{"rendered":"Teacher\u2019s Research"},"content":{"rendered":"

Teacher\u2019s Research<\/span><\/h1>\n
\n

Research \u00a0Projects Funded by Ministry of Science and Technology\u00a0<\/strong><\/span><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Year<\/span><\/td>\nProfessor<\/span><\/td>\nTitle<\/span><\/td>\n<\/tr>\n
2023-2025<\/span><\/td>\nChou, Sheng-Fang<\/span><\/td>\nRestaurant Innovation and Transformation Talent Cultivation Plan<\/span><\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Year<\/span><\/td>\nProfessor<\/span><\/td>\nTitle<\/span><\/td>\n<\/tr>\n
2022<\/span><\/td>\nChou, Sheng-Fang<\/span><\/td>\nScoping studies on the continuity of integrating restaurant big data concepts into sustainable marketing education program<\/span><\/td>\n<\/tr>\n
2022<\/span><\/td>\nChang, Ya-Yuan<\/span><\/td>\nFrom moving to action. After food and beverage industry enter ecommerce,how should they create services with \u201ctemperature\u201d? Also for exploring the lifestyles of different customer groups and service strategy<\/span><\/td>\n<\/tr>\n
2022<\/span><\/td>\nChen, Kuo Wei<\/span><\/td>\nDoing Good Matters to Consumers?\u00a0The Effectiveness of CSR Activity and\u00a0Food and Beverage Education Immersive Experience: Research on the Development of Metaverse Platform Based on AltspaceVR<\/span><\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Year<\/span><\/td>\nProfessor<\/span><\/td>\nTitle<\/span><\/td>\n<\/tr>\n
2021<\/span><\/td>\nChou, Sheng-Fang<\/span><\/td>\nIntegrating restaurant big data concepts\u00a0into sustainable marketing\u00a0education program<\/span><\/td>\n<\/tr>\n
2021<\/span><\/td>\nChang, Ya-Yuan<\/span><\/td>\nFaced with the long-term threat of epidemics,\u00a0how to reassure customers to dine in the restaurant?\u00a0A study on the anti-epidemic services quality in the restaurants<\/span><\/td>\n<\/tr>\n
2021<\/span><\/td>\nHu, Hsin-Hui (Sunny)<\/span><\/td>\nDoing Good Matters to Consumers?\u00a0The Effectiveness of CSR Activity and\u00a0Communication in Cross-Cultural Study<\/span><\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
2020<\/span><\/td>\nChou, Sheng-Fang<\/span><\/td>\nIntegrating restaurant big data concepts\u00a0into sustainable marketing\u00a0education program<\/span><\/td>\n<\/tr>\n
2020<\/span><\/td>\nChang, Ya-Yuan<\/span><\/td>\nFaced with the long-term threat of epidemics,\u00a0how to reassure customers to dine in the restaurant?\u00a0A study on the anti-epidemic services quality in the restaurants<\/span><\/td>\n<\/tr>\n
2020<\/span><\/td>\nHu, Hsin-Hui (Sunny)<\/span><\/td>\nDoing Good Matters to Consumers?\u00a0The Effectiveness of CSR Activity and\u00a0Communication in Cross-Cultural Study<\/span><\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
2019<\/span><\/td>\nChou, Sheng-Fang<\/span><\/td>\nTalent cultivation for innovative entrepreneurship on hospitality\u00a0\u00a0and tourism: Sub-program (3) Foodservice innovative\u00a0\u00a0entrepreneurship<\/span><\/td>\n<\/tr>\n
2019<\/span><\/td>\nHu, Hsin-Hui (Sunny)<\/span><\/td>\nFeeling Good and Looking Good-The Effectiveness of Green Reward Program<\/span><\/td>\n<\/tr>\n
2019<\/span><\/td>\nSu, Ching-Shu<\/span><\/td>\nE-Service Innovation in Hotel Industry<\/span><\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
2018<\/span><\/td>\nSu, Ching-Shu<\/span><\/td>\nE-Service Innovation in Hotel Industry<\/span><\/td>\n<\/tr>\n
2018<\/span><\/td>\nHu, Hsin-Hui (Sunny)<\/span><\/td>\nFeeling Good and Looking Good-The Effectiveness of Green Reward Program<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Teacher\u2019s Research Research \u00a0Projects Funded by Ministry of Science and Technology\u00a0 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 … <\/p>\n

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