Welcome address

President Guor-Cheng Fang (HuangKuang University)

Dean Jeou-Shyan Horng
Conference Chairman (HuangKuang University)

 

   Making Our Heritage Sustainable: Challenges for Sustainable Tourism

- an innovatory approach

(Co-Editor, Journal of Sustainable Tourism, SSCI Journal)

(National Kaohsiung University of Hospitality and Tourism)

Venue：International Conference Hall

Towards greener graduates: Concepts and tools to build sustainability values

and skills into tourism hospitality and leisure education

 (Head of Discipline – Tourism Events & Sports, Foundation Professor of Tourism,

James Cook University, Australia

       (Hsing Wu University)

Venue：International Conference Hall

Hospitality Education Association/Home Economics Association

 General Assembly /

Lunch Time

Thinking outside the box – Innovation in Hospitality and Tourism

.     Prof. Perry Hobson

(Pro-Vice Chancellor – Global Engagement,Taylor’s University, Malaysia)

Moderator: Dean Jeou-Shyan Horng
(HuangKuang University)

Venue：International Conference Hall

Refreshment Break (Poster I)

Oral Presentation should be presented within 10 minutes, and Q&A5 minutes

LB 20301

LB 20302

LB 20303

LB 20304

Moderator：

NO.103-Image of Food Culture and Behavior of Eating Among Generations: A Case Study of Hakkas in Maioli

NO.126-The Study of Consumers’ Attitude and Willingness to Stay at Green Hotels in Taiwan and China

NO.142-Research on the Mediating Effects of Career Adaptability on Attitudes Toward Functional Flexibility and Job Involvement

NO.147-The Relationship between Job Involvement and Workplace Deviance Behavior in Taiwan Exhibition

Moderator：

NO.104-The impact of CSR on relationship quality and relationship outcomes A multi stakeholder perspective of Taiwan hotel industry

NO.121-The impact of environmental knowledge and environmental behavior on restaurant consumer: the moderation effects of self-determination theory

NO.127-The Relationship between of Leadership Styles and Internal Service Quality at Taiwan’s International Tourism Hotels

NO.148-The Relationship between Work-base Support and Job Stress: A Study in Restaurant Service

Moderator：

NO.133-How to educate the public for low-carbon tourism in Taiwan?

NO.110-A Study on the Relationship amidst Brand Image, Product Satisfaction, and Purchase Intention on Green Product

NO.135-Customer loyalty modeling research of the theme park in Taiwan

NO.164-A study of the relationships among Experiential Value, Customer Satisfaction, and Customer Loyalty: A Case of Starbucks

Moderator：

NO.119-Prospective tourist’s action towards on-line travel informatio n

NO.106-Understanding Tourists’ Behavioral Intentions to Taiwanese Agritourism

NO.111-The Potential of Food Tourism in the Province of Pampanga: Basis for Proposed Intervention Measures

NO.108-Selecting Critical Position for Tradeoff between Quality and Quantity of Knowledge: Analysis of Tourism

Oral Presentation should be presented within 10 minutes, and Q&A5 minutes

LB 20301

LB 20302

LB 20303

LB 20304

Moderator：

NO.152-B&B owners’ receiving mainland China FIT Tourists

NO.159-The Effects of Purchasing Involvement on tourist’ Pre-purchasing Information Searching Behavior-a case study of QR codes

NO.161-Examine the Influences of Conscientiousness and Induced Conscientious Leisure Attitude on Leisure Satisfaction for the 5th and 6th Graders from the Central Taiwan

NO.181-Organizational commitment, knowledge sharing, and organizational citizenship behavior: A case of Taiwanese travel agencies

Moderator：

NO.170-Development and Examination of Emotional Intelligence (EI) Training Programs for Taiwan Hospitality

NO.117-A Pilot Study on the Hardiness and Irrational Beliefs on Vocational High School Hospitability Students

NO.122-Competencies Transfer, Social Capital Accumulation and Job

Performance: Evidence from Employees of Chain Restaurant

NO.169-An Empirical Study on Internet Using Behavior of Colleague Students in the Department of Management in Taiwan

Moderator：

NO.144-Developing attitude scales towards validity of green foods

NO.129-The intention of energy saving and carbon reduction behavior: Adopting the theory of planned behavior

NO.162-Capability for Innovative Restaurant Space Planning: toward Creativity, Aesthetics and Eco-friendliness

NO.180- The study of designers’ competencies in creating restaurant space designs: the mediation role of profession ability

NO.115-Optimal Criteria Selection for Dining Restaurant using Rough Set Theory Approach

NO.120-Application of Web 2.0 in Taiwanese Travel Agent Websites: An Information Technologies Perspective

NO.137-Enhancing Automatic Generation in Level Design for Serious Game

SIG: Hospitality & Tourism (National Science Council)

 Moderator: Dean Jeou-Shyan Horng

(HuangKuang University)

Panelist: Dr. Meng-Lei (Monica) Hu

(Jinwen University of Science and Technology)

(Fu-Jen Catholic University)

Venue：LB207

Refreshment Break (Poster II)

Oral Presentation should be presented within 10 minutes, and Q&A5 minutes

LB 20301

LB 20302

LB 20303

LB 20304

Moderator：

NO.132-A Study on the Learning Motivation, and Learning Attitude toward Learning Self-Fulfillment in Hospitality Field for Cooperative Technique Education Program in Junior High Schools – a Case Study in Taipei Area

NO.134- A study on the effect of one time health education intervention on community residents’ nutritional perception and dietary behavior

NO.172- Examining Factors Affecting Hospitality Intern Students’ Service Performance: From a Performance Perspective

NO.167- An Exploration of the Influence of Team-Teaching with Industrial Experts to Student' Practical Learning Efficiency

Moderato r：

NO.128- How Tourism Factory Attribution, Perceived Value, and Loyalty Predict Industrial Tourists’ Propensity

NO.158- How story construct tourism destination’s brand image

NO.166- Exploring factors affecting consumers' selection of traditional Taiwanese banquet

NO.177-The Potential Contribution of Online Wedding Dress Fitting Platform for Bridal Photography Tourism in Taiwan

Moderator：

NO.153 -Human capital concepts to explore e-learning, knowledge management and organizational learning

NO.157 -Exploring factors affecting customers' visiting the restaurant with an open kitchen

NO.165- Consumer Behavior with Experiential Marketing, Market Segmentation and Recreation Demand in Festival

NO.174 -Exploring the relationships among job involvement, emotional labor and customer-oriented behavior

Moderator：

NO.114- Feasibility of rice cake making by replace flour with japonica rice powder

NO.141- The New Taiwanese Cuisine Restaurant Business Performance Evaluation Model

NO.171- Can Coworkers’ Knowledge Sharing Predict a Perceiver’s KS: Social Influence Perspective

NO.182- Application of Fuzzy Delphi Method on Analysis of Key Success Factors of Differentiation based on the Opinions of Operators of Leisure Farms in Leisure Agricultural Regions