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題名:埔里鎮地方特色餐飲業:文化性演替下之產業永續發展脈絡分析
書刊名:觀光休閒學報
作者:童靜瑩葉家瑜
作者(外文):Tung, Ching-yingYeh, Chia-yu
出版日期:2020
卷期:26:2
頁次:頁179-202
主題關鍵詞:埔里地方特色餐飲業永續發展脈絡分析PuliLocal specialty restaurantsSustainable developmentContextual analysis
原始連結:連回原系統網址new window
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  • 被引用次數被引用次數:期刊(0) 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:0
  • 共同引用共同引用:89
  • 點閱點閱:2
期刊論文
1.Mintz, Sidney W.、Du Bois, Christine M.(2002)。The Anthropology of Food and Eating。Annual Review of Anthropology,31(1),99-119。  new window
2.李明儒、吳烈慶、胡俊傑(20071200)。澎湖地方代表料理之評選。運動休閒餐旅研究,2(4),125-144。new window  延伸查詢new window
3.Plummer, R.、Telfer, D.、Hashimoto, A.、Summers, R.(2005)。Beer tourism in Canada along the Waterloo-Wellington Ale Trail。Tourism Management,26(3),447-458。  new window
4.Valentin, Anke、Spangenberg, Joachim H.(2000)。A Guide to Community Sustainability Indicators。Environmental Impact Assessment Review,20(3),381-392。  new window
5.沈進成、曾慈慧、曾宇良(20100600)。鄉村旅遊中餐飲觀光吸引力對遊客滿意度與忠誠度影響關係模式之研究。鄉村旅遊研究,4(1),1-18。new window  延伸查詢new window
6.陳貴凰、黃棣華(20100900)。臺灣文化美食餐廳評鑑制度中評估指標之建構。餐旅暨家政學刊,7(3),235-259。new window  延伸查詢new window
7.Horng, J.-S.、Tsai, C.-T. S.(2010)。Government websites for promoting East Asian culinary tourism: A cross-national analysis。Tourism Management,31(1),74-85。  new window
8.Campbell, Scott D.(1996)。Green Cities, Growing Cities, Just Cities? Urban Planning and the Contradictions of Sustainable Development。Journal of the American Planning Association,62(3),296-312。  new window
9.Namkung, Y.、Jang, S. C.(2013)。Effects of restaurant green practices on brand equity formation: Do green practices really matter?。International Journal of Hospitality Management,33(2),85-95。  new window
10.許瀞文(20090600)。Authentic Tofu, Cosmopolitan Taiwan。臺灣人類學刊,7(1),3-34。new window  延伸查詢new window
11.Berke, P. R.、Conroy, M. M.(2000)。Are We Planning for Sustainable Development? An Evaluation of 30 Comprehensive Plans。Journal of the American Planning Association,66(1),21-33。  new window
12.陳玉箴(20160600)。「道地」的建構:「臺灣料理」在東京的生產、再現與變遷。臺灣人類學刊,14(1),7-53。new window  延伸查詢new window
13.羅素玫(20121000)。日常飲食、節日聚餐與祭祖供品:印尼峇里島華人的家鄉、跨文化飲食與認同。中國飲食文化,8(2),1-42。new window  延伸查詢new window
14.王文科、王智弘(20100600)。質的研究的信度和效度。彰化師大教育學報,17,29-50。new window  延伸查詢new window
15.林怡潔(20181200)。飲食文化展示與設計:道地與後現代風土主義。臺灣人類學刊,16(2),159-177。new window  延伸查詢new window
16.Tikkanen, I.(2007)。Maslow's hierarchy and food tourism in Finland: five cases。British food Journal,109(9),721-734。  new window
17.鄧相揚、王灝、張勝利、梁坤明、高惠琳(19900400)。埔里:藝術的小鎮。文訊,15=54,8-37。  延伸查詢new window
18.侯錦雄、謝宗恆、胡高偉、李素馨(20130600)。彰化縣田尾鄉園藝產業創新經濟之永續經營模式。鄉村旅遊研究,7(1),1-16。new window  延伸查詢new window
19.黃靖淑、陳文東、陳慧萍(20120900)。美濃地區觀光客對客家餐廳精緻化飲食需求之探索性研究。商業現代化學刊,6(4),23-42。new window  延伸查詢new window
20.周勝方、洪久賢、劉志興(20190800)。Sustainability Challenges in Hospitality Organizations: An Empirical Study on Attributes, Innovation, and New Technology。觀光休閒學報,25(2),133-172。new window  延伸查詢new window
21.Ellis, A.、Park, E.、Kim, S.、Yeoman, I.(2018)。What is food tourism?。Tourism Management,68,250-263。  new window
22.Rozin, P.(1989)。Disorders of food selection: The compromise of a pleasure。New York Academy of Sciences,575,376-386。  new window
23.Teilstrom, R.、Gustafsson, I. B.、Mossberg, L.(2005)。Local food culture in the Swedish rural economy。Journal of European Society for Rural Sociology,45(4),346-359。  new window
24.Sims, Rebecca(2009)。Food, place and authenticity: local food and the sustainable tourism experience。Journal of Sustainable Tourism,17(3),321-336。  new window
25.Maslow, Abraham H.(1943)。A Theory of Human Motivation。Psychological Review,50(4),370-396。  new window
26.Friedmann, John、杜歆穎(19971200)。世界城市之未來:都市與區域政策在亞太區域的角色。城市與設計學報,2/3,1-24。new window  延伸查詢new window
會議論文
1.陳貴凰、吳菊(2004)。台灣鄉土美食行銷之探討--全台各縣市最具代表性小吃、鄉土特色餐飲與美食之旅消費之調查。第九屆餐飲管理學術研討會。台北市:中國飲食文化基金會。53-79。  延伸查詢new window
學位論文
1.黃瓊瑩(2003)。埔里酒香‧酒鄉埔里--埔里酒產業之發展(1917-2000)(碩士論文)。國立中央大學。  延伸查詢new window
2.葉瀚文(2011)。子公司的組織變革--以脈絡論分析埔里酒廠的組織變革(碩士論文)。國立暨南國際大學。  延伸查詢new window
3.張詠茹(2015)。建構團餐特色餐廳整體品質的評估指標(碩士論文)。輔仁大學。  延伸查詢new window
4.黃鈺升(2011)。餐飲業發展鄉土特色餐關鍵成功因素之研究(碩士論文)。靜宜大學。  延伸查詢new window
圖書
1.Getz, D.(2000)。Explore wine tourism: Management, development and destinations。Cognizant Communication Corporation。  new window
2.Wolf, E.(2002)。Culinary tourism: A tasty economic proposition。Portland, OR:International Culinary Task Force。  new window
3.Denzin, Norman K.(1978)。Sociological Methods: A Sourcebook。New York, NY:McGraw-Hill。  new window
4.楊正寬(2016)。文化觀光:原理與應用。揚智文化事業股份有限公司。  延伸查詢new window
5.江大樹、張力亞(2016)。地方治理:變革、創新與實踐。臺北:元照。  延伸查詢new window
6.宋世祥(2016)。百工裡的人類學家。臺北:果力文化。  延伸查詢new window
7.Weaver, David、尹駿(2009)。永續觀光--理論與實務。臺北:鼎茂圖書出版股份有限公司。  延伸查詢new window
8.高秋英、林玥秀(2014)。餐飲管理:創新之路。臺北:華立。new window  延伸查詢new window
9.Keating, W. D.、Krumholz, N.(1999)。Rebuilding urban neighborhoods: Achievements, opportunities, and limits。Thousand Oaks, CA:Sage。  new window
10.Patton, M. Q.(2002)。How to use qualitative methods in evaluation。Newbury Park, CA:Sage Publications。  new window
11.山崎朗(2019)。地域産業のイノベーションシステム。京都:学芸出版社。  延伸查詢new window
12.Pepper, Stephen C.(1942)。World Hypotheses: A Case Study in Evidence。University of California Press。  new window
13.Yin, Robert Kuo-Zuir(2009)。Case Study Research: Design and Methods。Sage Publications。  new window
圖書論文
1.Corigliano, M. A.、Baggio, R.(2002)。Italian culinary tourism on the internet。Gastronomy and Tourism。Antwerpen:Academie voor de Streekgebonden Gastronomie。  new window
2.Williams, J.(1997)。We Never Eat Like This at Home: Food on Holiday。Food, Health and Identity。London, England:Routledge。  new window
3.Hall, C. M.、Sharples, L.(2003)。The consumption of experiences or the experiences of consumption? An introduction to the tourism of taste。Food tourism around the world: Development, management and markets。Oxford, England:Butterworth-Heinemann。  new window
4.潘樵(2000)。在斷垣殘壁中創造生機。驟變的容顏:九二一地震災區隨筆。南投縣:埔里鎮公所。  延伸查詢new window
 
 
 
 
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