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JinWen University of Science & Technology 景文科技大學
About JUST 認識景文
Mục lục các tác phẩm từng viết 學術著作目錄
近十年期刊論文發表(2006-2015):
1.
Horng, J.-S., Tsai, C.-Y., Hu, D.-C., & Liu, C.-H. (2015). The role of perceived insider status in employee creativity: Developing and testing a mediation and three-way interaction model. Asia Pacific Journal of Tourism Research, on line. 【SSCI】
2.
Liu, C-H., Horng, J.-S., Chou, S. (2015). A critical evaluation of sustainable tourism from the integrated perspective: Conducting moderated–mediation analysis. Tourism Management Perspectives, in press.
3.
Horng, J. S., Tsai, C. Y., Liu, C. H., & Chung, Y. C. Measuring employee’s creativity: A new theoretical model and empirical study for tourism industry. Asia Pacific Journal of Tourism Research, on line 【SSCI】
4.
Tsai, C. Y., Horng, J. S., Liu, C. H., Hu, D.-C. Work environment and atmosphere: The role of organizational support in creativity performance of tourism and hospitality organizations. International Journal of Hospitality Management, 46, 26-35. 【SSCI】
5.
Teng, C.-C., Horng, J.-S., Hu, I.-C. (2015). Hotel environmental management decisions: The stakeholder perspective. International Journal of Hospitality & Tourism Administration, 16, 78-98.
6.
Horng, J.-S., Hu, M.-L. Teng, C.-C., & Hsiao, H. L., Tsai, C.-Y., Liu, C.-H. (2014.2.21). How the introduction of concepts of energy saving and carbon reduction (ESCR) can affect festival visitors’ behavioural intentions: An investigation using a structural model. Journal of Sustainable Tourism, 22(8),1216-1235. 【SSCI】
7.
周勝方、洪久賢(2014.9),創新餐廳空間設計指標評估模式之研究。中小企業發展季刊,33,69-94。經濟部中小企業處。
8.
Teng, C.-C., Horng, J.-S., Hu, I.-C. (2014). Taiwanese students’ knowledge of energy conservation and carbon reduction in hospitality and tourism: Developing and testing an assessment instrument. Journal of Hospitality & Tourism Education, 26 (3), 99-112.
9.
Horng, J.-S., Hu, M.-L. Teng, C.-C., & Lin L. (2014.4). Energy saving and carbon reduction behaviors in tourism – A perception study of Asian visitors from a protection motivation theory perspective. Asia Pacific Journal of Tourism Research, 19(6), 721-735. 【SSCI】
10.
Hu, M.-L., Horng, J.-S., Teng, C.-C., Chiou, W. B., Yen, C.-D. (2014). Fueling green dining intention: the self-completion theory perspective. Asia Pacific Journal of Tourism Research, 19(7), 793-808. 【SSCI】
11.
Horng, J.-S., Liu, C.-H., Chou, S.-F., Yin, Y. S., & Tsai, C.-Y. (2013.12.8). Developing a novel hybrid model for industrial environment analysis: A study of the gourmet and tourism industry in Taiwan. Asia Pacific Journal of Tourism Research, 19(9), 1044-1069. 【SSCI】
12.
洪久賢(Feb 2014),餐旅的科學與技術。科學發展,494,4-5。
13.
洪久賢(Feb 2014),奏出健康舒適的餐旅交響樂。科學發展,494,4-13。
14.
Hu, M.-L. Horng, J.-S., Teng, C.-C., Yen, C. D. (2013.7). Assessing students' low carbon literacy by Ridit IPA approach. Journal of Hospitality, Leisure, Sport & Tourism Education, 13, 202-212. 【SSCI】
15.
Horng, J.-S., Su, C.-S., & So, S.-I. (Amy). (2013.8). Segmenting food festival visitors: Applying the theory of planned behavior and lifestyle. Journal of Convention and Event Tourism, 14(3):193–216.
16.
Horng, J.-S., Chou, S.-F., Liu, C.-H., & Tsai, C.-Y. (2013.9). Professional conceptions of creativity in restaurant space planning. International Journal of Hospitality Management, 34, 73–80. 【SSCI】
17.
Teng, C.-C., Horng, J.-S., Hu, M.-L., Chen, P.-C. (2014.4.3) . Exploring the energy and carbon literacy structure for hospitality and tourism practitioners: Evidence from hotel employees in Taiwan. Asia Pacific Journal of Tourism Research, 19(4), 451-468 . 【SSCI】
18.
Hu, M. L., Horng, J. S., Teng, C. C., Chou, S. F. (2013.7). A criteria model of restaurant energy conservation and carbon reduction in Taiwan. Journal of Sustainable Tourism, 21(5), 765-779. 【SSCI】
19.
Teng, C.-C., Horng, J.-S., & Baum, T. (2013.7). Academic perceptions of quality and quality assurance in undergraduate hospitality, tourism and leisure programmes: A comparison of UK and Taiwanese programmes. Journal of Hospitality, Leisure, Sport & Tourism Education, 13, 233–243. 【SSCI】
20.
Horng, J.-S., Chou, S.-F., Liu, C.-H., & Tsai, C.-Y. (2013.6). Creativity, aesthetics and eco-friendliness: A physical dining environment design synthetic assessment model of innovative restaurants. Tourism Management, 36, 15-25. 【SSCI】
21.
Horng, J.-S., Liu, C. H., Chou, H. Y. & Tsai, C. Y. (2013.6 ). Creativity as a critical criterion for future restaurant space design: Developing a novel model with DEMATEL application. International Journal of Hospitality Management, 33, 96–105. 【SSCI】
22.
周勝方、洪久賢(2013.6),餐廳空間美學設計評估模式發展之研究--Fuzzy Delphi與DEMATEL應用分析。中華家政學刊,53,頁15-46。
23.
Horng, J.-S., Hu, M.-L., Teng, C.-C., Hsiao, H.-L., & Liu, C.-H. (2013.4) . Development and validation of the low-carbon literacy scale among practitioners in the Taiwanese tourism industry. Tourism Management, 35, 255-262.【SSCI】
24.
Horng, J.-S., & Lin, L. (2013). Training needs assessment in a hotel using 360 degree feedback to develop competency-based training programs. Journal of Hospitality and Tourism Management 20, 61-67.
25.
Horng, J.-S. & Tsai, C.-T. (2012). Constructing indicators of culinary tourism strategy: An application of resource-based theory. Journal of Travel & Tourism Marketing, 29, 796–816. 【SSCI】
26.
Horng, Jeou-Shyan, Hu, M. L., Teng, C. C., & Lin, L. (2012.11) . Energy saving & carbon reduction management indicators for natural attractions: A case study in Taiwan. Journal of Sustainable Tourism, 20(8), 1125-1149. 【SSCI】
27.
Horng, Jeou-Shyan, Liu, C. H., Chou, H. Y. & Tsai, C. Y. (2012.8). Understanding the impact of culinary brand equity and destination familiarity on travel intentions. Tourism Management, 33(4), 815-824. 【SSCI】
28.
Horng, Jeou-Shyan, Liu, C. H., Chou, H. Y. & Tsai, C. Y. (2012.12). The role of international tourist perceptions of brand equity and travel intention in culinary tourism. Service Industry Journal, 32(16), 2607–2621. 【SSCI】
29.
Horng, Jeou-Shyan, & Tsai, C. T. (2012.6). Exploring marketing strategies for culinary tourism in Hong Kong and Singapore. Asia Pacific Journal of Tourism Research, 17(3), 277-300. 【SSCI】
30.
陳紫玲、洪久賢、孫瑜華(2012.12),中小型餐館創業人應具備專業能力分析之研究。創業管理研究,7(3), 63-102。
31.
Horng, Jeou-Shyan, & Tsai, C. T. (2012, Jan/Feb). Culinary tourism strategic development: An Asia-Pacific perspective. International Journal of Tourism Research, 14(1), 40–55. 【SSCI】
32.
Teng, Chih-Ching, Horng, J. S., Hu, M. L., Chien, L. H., & Shen, Y. C. (2012). Developing energy conservation and carbon reduction indicators for the hotel industry in Taiwan. International Journal of Hospitality Management, 31(1), 199-208. 【SSCI】
33.
Horng, Jeou-Shyan, Hsu, H., Liu, C.H., Lin, L., Tsai, C.Y. (Sep. 2011). Competency analysis of top managers in the Taiwanese hotel industry. International Journal of Hospitality Management, 30, 1044-1054. 【SSCI】
34.
Horng, Jeou-Shyan, & Teng, Chih-Ching(Apr. 2011). Cross-cultural quality measurement of undergraduate hospitality, tourism, and leisure programmes: Comparisons between Taiwan and the US. Journal of Hospitality, Leisure, Sport and Tourism Education, 10(1), 49-62. 【SSCI】
35.
Horng, Jeou-Shyan, Hu, M. L., Hong, J. C., & Lin, Y. C. (Feb. 2011). Innovation strategies for organizational change in a tea restaurant culture: A social behavior perspective. Social Behavior and Personality, 39 (2), 265-274. 【SSCI】
36.
Y. F., Horng, J. S., Cheng, S. Y. & Killman, L. (2011.12). Factors influencing food and beverage employees’ career success: A contextual perspective. International Journal of Hospitality Management, 30(4), 997-1007. 【SSCI】
37.
Lin, L., Horng, Jeou-Shyan (Correspondent author), & Chen, Y. C. (2011). Factors affecting hotel manpower demand in Taiwan. International Journal of Hospitality Management, 30, 312-318. 【SSCI】
38.
林琳、洪久賢、陳立真 (2011). 廚藝課程導入創造力問題解決之研究。餐旅暨觀光,8 (1), 39-55。
39.
蘇靖淑、洪久賢 (2011)。台灣餐廳評鑑制度執行與發展之研究。運動休閒餐旅研究,6(1),45-65。
40.
Horng, Jeou-Shyan, & Tsai, C. T. (2010). Government websites for promoting East Asian culinary tourism: A cross-national analysis. Tourism Management, 31(1), 74-85. 【SSCI】
41.
Liu, Y. A., Tsai, C. T., Horng, Jeou-Shyan & Lee, M. H.(2010). An initial inquiry of program evaluation framework for tourism higher education in Taiwan. Journal of Teaching in Travel & Tourism, 10(1), 1-21.
42.
Horng, Jeou-Shyan, & Hu, M. L. (2009). The impact of creative culinary curriculum on creative culinary process and performance. Journal of Hospitality, Leisure, Sport and Tourism Education, 8(2), 34-46. 【SSCI】
43.
Horng, Jeou-Shyan, & Hu, M. L. (2009). The creative culinary process: Constructing and extending a four-component model. Creativity Research Journal, 21(4), 376-383. 【SSCI】
44.
Horng, Jeou-Shyan, Teng, C. C., & Baum, T. (2009). Evaluating the quality of undergraduate hospitality, tourism, and leisure programs. Journal of Hospitality, Leisure, Sport & Tourism Education, 8(1), 37-54. 【SSCI】
45.
Horng, Jeou-Shyan & Lee, Yi-Chun (2009). What environmental factors influence creative culinary artists? International Journal of Contemporary Hospitality Management, 21 (1), 100-117. 【SSCI】
46.
Horng, Jeou-Shyan & Lin, L. (2009). The development of a scale for creative culinary products. Creativity Research Journal, 21(1), 54 - 63.
47.
Hu, Meng-Lei, Horng, Jeou-Shyan, & Sun, Y. H. C. (2009). Hospitality teams: Knowledge sharing and service innovation performance. Tourism Management, 30(1), 41-50. 【SSCI】
48.
洪久賢、林琳、陳立真(2009),廚藝創造力課程設計與發展之研究。課程與教學季刊,12(4), 169~190。【TSSCI】
49.
蘇靖淑、洪久賢 (2009)。米其林餐廳指南研究之回顧與近期發展。休閒暨觀光產業研究,4 (1),116-128。
50.
李銘輝、林香君、洪久賢、劉元安(2009),休閒高等教育評鑑標準與指標之研究。臺灣觀光學報,6,1-14。
51.
Horng, Jeou-Shyan, & Hu, M. L. (2008). The mystery in the kitchen: The developmental process of culinary creativity. Creativity Research Journal, 20(2), 221-230. 【SSCI】
52.
Hong, J.-C., Horng, Jeou-Shyan, Lin, C-L, ChanLin, L.-J. (2008). Competency disparity between pre-service teacher education and in-service teaching requirements in Taiwan. International Journal of Educational Development , 28, 4-20. 【SSCI】
53.
洪久賢、胡夢蕾(2008),廚藝創造力發展歷程量表之發展研究。教育心理學報, 39(3),1-20。【TSSCI】
54.
王瑤芬、洪久賢、 林咨攸(2008),國際觀光旅館餐飲部員工組織承諾、職涯滿意、工作價值觀、適配度之因果關係研究。觀光休閒學報,14(3), 277-302。【TSSCI】
55.
王瑤芬、洪久賢 (2008),圓夢---國際觀光旅館餐飲部門高階主管之職涯發展。餐旅暨家政學刊,5(2),139-162。
56.
劉元安、吳武忠、洪久賢、李銘輝、蔡振蒼 (2008),借鏡國際經驗對我國觀光學門評鑑之反思與建議。觀光旅遊研究學刊,3 (1),67-88。
57.
洪久賢、洪榮昭、林麗娟、蔡長艷(2007),影響教師創意教學因素之研究-以綜合活動領域為例。師大學報,教育類,52(2),49-71。【TSSCI】
58.
洪久賢、鄧之卿、李銘輝、劉元安(2007),英國高等教育評鑑對我國餐旅觀光休閒學門評鑑之啟示。觀光研究學報,12(4),273-294。【TSSCI】
59.
李銘輝、林香君、洪久賢、劉元安(2007),美國休閒遊憩教育評鑑制度探討及對我國休閒教育評鑑之啟示。臺灣觀光學報,4,73-89。
60.
黃宜純、洪久賢、詹慧珊(2007)。美容沙龍店長專業能力分析研究。餐旅暨家政學刊,4(1),85-100。
61.
Horng, Jeou-Shyan & Lee, Yi-Chun (2006). What does it take to be a creative culinary artist? Journal of Culinary Science and Technology, 5,(2/3), 5 - 22.
62.
Horng, Jeou-Shyan & Lu, Hsin-Yi (2006). Needs assessment of professional competencies of F&B/hospitality management students at college and university level. Journal of Teaching in Travel and Tourism, 6 (3), 1-26.
63.
Horng, Jeou-Shyan & Lee, Ming-Hui(2006).Tourism and hospitality higher education in Taiwan: Past, present, and future-Taiwan Aspect. Journal of Teaching in Travel and Tourism, 5(3), 167-196.
64.
ChanLin, Lih-Juan., Hong, Jon-Chao., Horng, Jeou-Shyan., Chang, Shih-Hui &Chu, Hui-Chuan (2006). Factors influencing technology integration in teaching-A Taiwanese perspective. Innovation in Education and Teaching International, 43(1), 57-68. 【SSCI】
65.
洪久賢、周敦懿(2006),美國高等教育餐旅學門認可制度。評鑑雙月刊,4,23-25。
66.
Horng, J.-S., Hong, J.-C., ChanLin, L.-J., Chang, S.-H. &Chu, H.-C. (July 2005). Creative teachers and creative teaching strategies. International Journal of Consumer Studies, 29, 4, 352–358.