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觀光與休閒管理期刊
Journal of Tourism and Leisure Management |
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| 202112 (9:2期)期所有篇 |
- 原鄉觀光體驗行銷與體驗價值之研究──以茂林風景區原鄉旅遊線為例 Experience Marketing and Experience Value of Indigenous Tourism -A Case Study of the Indigenous Township Tourist Route in Maolin National Scenic Area
- 中高齡者健康食品之體驗，行銷對顧客滿意度與顧客忠誠度相關研究──以里仁養生紅藜棒為例 "A Study on the Relationship among Experiential Marketing, Customer Satisfaction and Customer Loyalty of Middle-aged Healthy Food–A Case Study of The Leezen Quinoa Biscuits"
- 網路涉入、網路口碑與訊息信任，對旅客行動上網產品購買決策影響之研究──歐洲地區為例 "Internet Involvement,Electronic Word-of-Mouth, Information Trust on Consumers' Purchase Decisions of Mobile Internet Products -Use Europe as Example"
- 台灣客家美食推廣策略之研究──文化中介者的觀點 Study on Taiwan Hakka Gourmet Promotion Strategy - the Perspective of Cultural Intermediaries
- COVID-19疫情發生後，國內親子旅遊行為意圖之探討 A Study on Exploring the Behavioral Intention of Domestic Family Travelers after COVID-19
- 遊戲動機、心流經驗、情緒與持續遊玩意願之研究──以電子射擊遊戲為例 "The effects of game motivations, flow experience and affect on continuance intention to play for online shooter game"
- 探討餐旅業員工人格特質、自我效能與知識藏私之研究──兼論信任之影響 "The Study of Hospitality Industry Employees’Personality Traits, Self-Efficacy, and Knowledge Withholding—and Concerning Trust"
- 校長到藝術人生之生命歷程探究 Research on the Life Course of a Principal to Artist's Life
- COVID-19影響下知覺旅遊風險，對出國旅遊意圖之衝擊──以台灣為例 Perceived Risks of Travel Impact on Intention to Travel Abroad under COVID-19 in Taiwan
- 銀髮族持續參與美容服務之幸福感研究 Study On the Well-being of Seniors Who Continuously Participate SPA
- 探討米其林航空餐產品屬性、消費者知覺價值與行為意圖關係之研究 "The Relationships among Product Attributes, Consumer Value Perception, and Behavioral Intention for Michelin Airline Meals"
- 中高齡品評苦茶油拌薑黃麵線體驗行銷、幸福感與忠誠度相關之研究 "A Study on the Relationship Between Experience Marketing, Happiness and Loyalty of Bitter Tea Oil mixed with Turmeric Noodles for Middleaged and Senior Citizens"
- 中高齡者參與回流教育學習之研究 The Impact of Participating in Recruitment Education for Middle-aged Learners
- 以Kano二維品質模式分析消費者選擇蔬食餐廳偏好 An Analysis of Consumers’Preferences in Choosing Vegetable Restaurants Using Kano Two-Dimensional Quality Model
- 探討外送平台APP之使用行為模式──以Foodpanda為例 Explore Use Behavioral Model of Food Delivery Platforms: Foodpanda App as an example
- 烹飪科學對廚藝教育學習效果的影響 The Effect of Culinology Intervention on Learning Effectiveness Measurement in Culinary Education
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