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題名:Sustainability Challenges in Hospitality Organizations: An Empirical Study on Attributes, Innovation, and New Technology
書刊名:觀光休閒學報
作者:周勝方洪久賢劉志興 引用關係
作者(外文):Chou, Sheng-fangHorng, Jeou-shyanLiu, Chih-hsing
出版日期:2019
卷期:25:2
頁次:頁133-172
主題關鍵詞:永續創新技術組織環境SustainableInnovationTechnologyOrganization environment
原始連結:連回原系統網址new window
相關次數:
  • 被引用次數被引用次數:期刊(1) 博士論文(0) 專書(0) 專書論文(0)
  • 排除自我引用排除自我引用:1
  • 共同引用共同引用:0
  • 點閱點閱:4
期刊論文
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33.Hu, H.-H.、Parsa, H. G.、Self, John(2010)。The dynamics of green restaurant patronage。Cornell Hospitality Quarterly,51(3),344-362。  new window
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35.Horng, J. S.、Hu, M. L.、Teng, C. C.、Lin, L. L.(2012)。Energy saving and carbon reduction management indicators for natural attractions: A case study in Taiwan。Journal of Sustainable Tourism,20(8),1125-1149。  new window
36.Pearce, P. L.(2004)。Theoretical innovation in Asia Pacific tourism research。Asia Pacific Journal of Tourism Research,9(1),57-70。  new window
37.Liu, C.-H. S.、Chou, S.-F.(2016)。Tourism strategy development and facilitation of integrative processes among brand equity, marketing and motivation。Tourism Management,54,298-308。  new window
38.Chen, Yen-Cheng、Yu, Tung-Han、Tsui, Pei-Ling、Lee, Ching-Sung(2014)。A fuzzy AHP approach to construct international hotel spa atmosphere evaluation model。Quality & Quantity,48(2),645-657。  new window
39.Rodgers, S.(2009)。The state of technological sophistication and the need for new specialised tertiary degrees in food services。International Journal of Hospitality Management,28(1),71-77。  new window
40.Liu, C.-H.、Tzeng, G.-H.、Lee, M.-H.、Lee, P.-Y.(2013)。Improving Metro-airport Connection Service for Tourism Development: Using Hybrid MCDM Models。Tourism Management Perspectives,6,95-107。  new window
41.Ashford, M. T.、Olander, E. K.、Rowe, H.、Fisher, J. R.、Ayers, S.(2017)。Internet-based interventions for postpartum anxiety: Exploring health visitors' views。Journal of Reproductive and Infant Psychology,35(3),298-308。  new window
42.Chou, S. F.、Horng, J. S.、Liu, C. H.、Gan, B.(2018)。Explicating restaurant performance: The nature and foundations of sustainable service and organizational environment。International Journal of Hospitality Management,72,56-66。  new window
43.Chou, S. F.、Horng, J. S.、Liu, C. H.、Huang, Y. C.、Chung, Y. C.(2016)。Expert concepts of sustainable service innovation in restaurants in Taiwan。Sustainability,8(8),739-758。  new window
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45.Erdem, B.、Tetik, N.(2013)。An environmentally-sensitive approach in the hotel industry: ecolodges。International Journal for Responsible Tourism,2(2),22-40。  new window
46.Erdogan, N.、Tosun, C.(2009)。Environmental performance of tourism accommodations in the protected areas: Case of Goreme Historical National Park。International Journal of Hospitality Management,28(3),406-414。  new window
47.Henderson, H.(2018)。Difficult questions of difficult questions: The role of the researcher and transcription styles。International Journal of Qualitative Studies in Education,31(2),143-157。  new window
48.Horng, J. S.、Liu, C. H. S.、Chou, S. F.、Tsai, C. Y.、Hu, D. C.(2018)。Developing a sustainable service innovation framework for the hospitality industry。International Journal of Contemporary Hospitality Management,30(1),455-474。  new window
49.Horng, J. S.、Tsai, C. Y.、Liu, C. H.、Chung, D. Y. C.(2014)。Measuring Employee's Creativity: A new theoretical model and empirical study for tourism industry。Asia Pacific Journal of Tourism Research,20(12),1353-1373。  new window
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52.Kwok, L.、Huang, Y. K.、Hu, L.(2016)。Green attributes of restaurants: What really matters to consumers?。International Journal of Hospitality Management,55,107-117。  new window
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