2021 College Student Participation in Research Projects of National Science and Technology Council
|
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 |
2020 College Student Participation in Research Projects of National Science and Technology Council
|
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 |
2019 College Student Participation in Research Projects of National Science and Technology Council
|
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 |
2018 College Student Participation in Research Projects of National Science and Technology Council
|
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 |
2017 College Student Participation in Research Projects of National Science and Technology Council
|
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 |
2016 College Student Participation in Research Projects of National Science and Technology Council
|
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 |
2015 College Student Participation in Research Projects of National Science and Technology Council
|
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 |
List of 2014 Advanced Internship of Department of Hospitality Management
|
Student Name |
Company’s name |
Position |
|---|---|---|
|
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 |