| 期刊論文| 1. | Chen, W.-J.(2011)。Innovation in hotel services: Culture and personality。International Journal of Hospitality Management，30(1)，64-72。   | | 2. | Horn, D.、Salvendy, G.(2006)。Product Creativity: Conceptual Model,Eeasurement and Characteristics。Theoretical Issues in Ergonomics Science，7(4)，395-412。 | | 3. | Hu, M. L. M.、Horng, J. S.、Teng, C. C. C.、Chou, S. F.(2013)。A Criteria Model of Restaurant Energy Conservation and Carbon Reduction in Taiwan。Journal of Sustainable Tourism，21(5)，765-779。 | | 4. | Lorraine, W.、Saffron, O.(2010)。The Role of Pro-Environmental Self-Idientity in Determining Consistency Across Diverse Pro-Environmental Behaviours。Journal of Environmental Psychology，30(3)，305-314。 | | 5. | Ryu, K.、Han, H.(2010)。Influence of the Quality of Food, Service and Physical Environment on Customer Satisfaction and Behavioral Intention in Quick-Casual Restaurant: Moderating Role of Perceived Price。Journal of Hospitality & Tourism Research，34(3)，310-329。 | | 6. | Wakefield, K. L.、Blodgett, J. G.(1996)。The Effects of the Servicescape on Customers’ Behavioral Intentions in Leisure Service Setting。Journal of Services Marketing，10，45-61。 | | 7. | Ryu, Kisang、Jang, SooCheong(Shawn)(2008)。Influence of restaurant's physical environments on emotion and behavioral intention。The Service Industries Journal，28(8)，1151-1165。 | | 8. | Parasuraman, A.、Zeithaml, V. A.、Ryu, K.、Jang, S. C.(2008)。DINESCAPE: a scale for customers' perception of dining environments。Journal of Foodservice Business Research，11(1)，2-21。 | | 9. | Lavie, T.、Tractinsky, N.(2004)。Assessing dimensions of perceived visual aesthetics of web sites。International Journal of Human-Computer Studies，60(3)，269-298。 | | 10. | 賴孟玲、黃世輝、李傳房(2005)。臺灣創意生活產業推動與操作研究。設計研究，5，158-166。 延伸查詢 | | 11. | Antun, J. M.、Frash, R. E. Jr.、Costen, W.、Runyan, R. C.(2010)。Accurately Assessing Expectations Most Important to Restaurant Patrons: The Creation of the DinEX Scale。Journal of Foodservice Business Research，13(4)，360-379。 | | 12. | Chau, C. K.、Tse, M. S.、Chung, K. Y.(2010)。A choice experiment to estimate the effect of green experience on preferences and willingness-to-pay for green building attributes。Building and Environment，45(11)，2553-2561。 | | 13. | Christiaans, Henri H. C. M.(2002)。Creativity as a design criterion。Creativity Research Journal，14(1)，41-54。 | | 14. | Demirkan, H.、Hasirci, D.(2009)。Hidden dimensions of creativity elements in design process。Creativity Research Journal，21(2/3)，294-301。 | | 15. | Deng, S. M.、Burnett, J.(2002)。Energy use and management in hotels in Hong Kong。International Journal of Hospitality Management，21(4)，371-380。 | | 16. | Deng, S. M.、Burnett, J.(2002)。Water use in hotels in Hong Kong。International Journal of Hospitality Management，21(1)，57-66。 | | 17. | Hassanien, A.、Baum T.(2002)。Hotel innovation through property renovation。International Journal of Hospitality & Tourism Administration，3(4)，5-24。 | | 18. | Horn, D.、Salvendy, G.(2006)。Consumer-based assessment of product creativity: A review and reappraisal。Human Factors and Ergonomics in Manufacturing，16(2)，155-175。 | | 19. | Horng, J. S.、Hu, M. L.(2008)。The mystery in the kitchen: Culinary creativity。Creativity Research Journal，20(2)，221-230。 | | 20. | Horng, J. S.、Chou, S. F.、Liu, C. H.、Tsai, C. Y.(2013)。Creativity, aesthetics and eco-friendliness: A physical dining environment design synthetic assessment model of innovative restaurants。Tourism Management，36，15-25。 | | 21. | Hu, Meng-Lei Monica、Horng, Jeou-Shyan、Sun, Yu-Hua Christine(2009)。Hospitality teams: Knowledge sharing and service innovation performance。Tourism Management，30(1)，41-50。 | | 22. | Johnson, R.(2009)。Organizational motivations for going green or profitability versus sustainability。Business Review，13(1)，22-28。 | | 23. | Jones, P.(1996)。Managing hospitality innovation。Cornell Hospitality Quarterly，37(5)，86-95。 | | 24. | Karlsson, B. S. A.、Aronsson, N.、Svensson, K. A.(2003)。Using semantic environment description as a tool for evaluate car interiors。Ergonomics，46，1408-1422。 | | 25. | Kim, D. Y.、Wen, L.、Doh, K.(2010)。Does cultural difference affect customer's response in a crowded restaurant environment? A comparison of american versus chinese customers。Journal of Hospitality & Tourism Research，34(1)，103-123。 | | 26. | Kim, W.-G.、Lee, Y.-K.、Yoo, Y.-J.(2006)。Predictors of relationship quality and relationship outcomes in luxury restaurants。Journal of Hospitality & Tourism Research，30(2)，143-169。 | | 27. | Kincaid, C.、Baloglu, S.、Mao, Z.、Busser, J.(2010)。What really brings them back? The impact of tangible quality on affect and intention for casual dining restaurant patrons。International Journal of Contemporary Hospitality Management，22(2)，209-220。 | | 28. | Leder, H.、Belke, B.、Oeberst, A.、Augustin, D.(2004)。A model of aesthetic appreciation and aesthetic judgments。British Journal of Psychology，95(4)，489-508。 | | 29. | Liu, Yinghua、Jang, Soo-Cheong Shawn(2009)。Perceptions of Chinese restaurants in the U.S.: What affects customer satisfaction and behavioral intentions?。International Journal of Hospitality Management，28(3)，338-348。 | | 30. | Mercanti-Guerin, M.(2008)。Consumers' perception of the creativity of advertisements: Development of a valid measurement scale。Recherche et Applications en Marketing，23(4)，97-118。 | | 31. | Robson, A. K. S.(199907)。Turning the tables: The psychology of design for high-volume restaurants。Cornell Hotel and Restaurant Administration Quarterly，40，56-63。 | | 32. | Ryu, K. S.、Jang, S. C. S.(2007)。The effect of environmental perceptions on behavioral intentions through emotions: The case of upscale restaurants。Journal of Hospitality & Tourism Research，31(1)，56-72。 | | 33. | Tajeddini, K.(2011)。Customer orientation, learning orientation, and new service development: An empirical investigation of the Swiss hotel industry。Journal of Hospitality & Tourism Research，35(4)，437-468。 | | 34. | Zeng, L.、Salvendy, G.、Zhang, M.(2009)。Factor structure of web site creativity。Computers in Human Behavior，25(2)，568-577。 | | 35. | Klausen, S. H.(2010)。The Notion of Creativity Revisited: A Philosophical Perspective on Creativity Research。Creativity Research Journal，22(4)，347-360。 | | 36. | Hana, Heesup、Hsu, Li-Tzang Jane、Lee, Jin-Soo、Sheu, Chwen(2010)。Are lodging customers ready to go green? An examination of attitudes, demographics, and eco-friendly intentions。International Journal of Hospitality Management，30(2)，345-355。 | | 37. | Hu, H.-H.、Parsa, H. G.、Self, John(2010)。The dynamics of green restaurant patronage。Cornell Hospitality Quarterly，51(3)，344-362。 | | 38. | Wu, Cedric Hsi-Jui、Liang, Rong-Da(2009)。Effect of experiential value on customer satisfaction with service encounters in luxury-hotel restaurants。International Journal of Hospitality Management，28(4)，586-593。 | | 39. | Jang, Soo Cheong Shawn、Namkung, Young(2009)。Perceived quality, emotions, and behavioral intentions: Application of an extended Mehrabian-Russell model to restaurants。Journal of Business Research，62(4)，451-460。 | | 40. | Dalkey, Norman C.、Helmer, Olaf(1963)。An Experimental Application of the Delphi Method to the Use of Experts。Management Science，9(3)，458-467。 | | 41. | Kotler, Philip(1973)。Atmospherics as a marketing tool。Journal of Retailing，49(4)，48-64。 | | 42. | Namkung, Young、Jang, SooCheong (Shawn)(2008)。Are Highly Satisfied Restaurant Customers Really Different? A Quality Perception Perspective。International Journal of Contemporary Hospitality Management，20(2)，142-155。 | | 43. | Ryu, K.、Han, H.(2011)。New or repeat customers: How does physical environment influence their restaurant experience?。International Journal of Hospitality Management，30(3)，599-611。 | | 44. | Bloch, P. H.、Brunel, F. F.、Arnold, T. J.(2003)。Individual Differences in the Centrality of Visual Product Aesthetics: Concept and Measurement。Journal of Consumer Research，29(4)，551-565。 | | 45. | Tzeng, Gwo-Hshiung、Chiang, Cheng-Hsin、Li, Chung-wei(2007)。Evaluating intertwined effects in e-learning programs: A novel hybrid MCDM model based on factor analysis and DEMATEL。Expert Systems with Applications，32(4)，1028-1044。 | | 46. | Pine, B. Joseph II、Gilmore, James H.(1998)。Welcome to the Experience Economy。Harvard Business Review，76(4)，97-105。 | 圖書| 1. | 經濟部(2012)。批發、零售及餐飲業經營實況調查報告。臺北：經濟部統計處。 延伸查詢 | | 2. | Fischer, J.(2006)。Restaurant design。Cologne：Daab。 | | 3. | Jones, G. R.、Hill, C. W. L.(2010)。Theory of Strategic Management with Case。Australia：Cengage Learning。 | | 4. | 經濟部工業局(2011)。台灣文化創意產業發展年報。臺北市：文化部。 延伸查詢 | | 5. | 漢寶德(2007)。談美感。臺北市：聯經出版事業公司。 延伸查詢 | | 6. | Baraban, R. S.、Durocher, J. F.(2010)。Successful Restaurant Design。Hoboken, New Jersey：John Wiley & Sons Inc。 | | 7. | Bell, P. A.、Greene, T. C.、Fisher, J. D.、Baum, A.(2001)。Environmental psychology。California：Thomson Learning Academic Resource Center。 | | 8. | Flensborg, I.(1992)。Aesthetic experiencing Topophilia。Cambridge：The Building Experiences Trust。 | | 9. | Amabile, T. M.、Collins, M. A.、Conti, R.、Phillips, E.、Picariello, M.、Ruscio, J.、Whitney, D.(1996)。Creativity in Context: Updates to the Social Psychology of Creativity。Boulder, Co：Westview Press。 | 圖書論文| 1. | Ko, Y. Y.、Lin, P. H.、Lin, R.(2009)。A Study of Service Innovation Design in Cultural and Creative Industry。Internationalization, Design and Global Development。Springer Berlin Heidelberg。 | | 2. | Mayer, R. E.(1999)。Fifty Years of Creativity Research。Handbook of Creativity。Cambridge University Press。 | |