姓名:張亦騏
職稱:
國經學程副教授
國經學程主任
分機號碼:
#39104
期刊論文
26筆資料 more...
張亦騏、林怡君、周碩雄(2022.10)。消費者對 Foodpanda 餐廳不同網路口碑在猶豫不決決策之差異研究。休閒產業管理學刊,15(2),73-96。
Yevvon Yi-Chi Chang(張亦騏)*, Jo-Hui Lin, Chiu-Han Hsiao (2022.09). Examining effective means to reduce food waste behaviour in buffet restaurants. International Journal of Gastronomy and Food Science, 29, 100554.
張亦騏*(2022.07)。內團體、價格促銷與性別差異之共桌行為意向初探。東海學報,57,61-75。
Yevvon Yi-Chi Chang (2022.03). All You Can Eat or All You Can Waste? Effects of Alternate Serving Styles and Inducements on Food Waste in Buffet Restaurants. Current Issues in Tourism, 25(5), 727-744.
Bo-Chiuan Su,*, Li-Wei Wu (吳立偉), Yevvon-Yi-Chi Chang and Ruo-Hao Hong (2021.09). Influencers on Social Media as References: Understanding the Importance of Parasocial Relationships. Sustainability, 13(2021), 1-19.
研討會論文
31筆資料 more...
• Su, J., Chen, L., Nunn, C., Togombaeva, S., and Chang, Y.Y (張亦騏)* (2023.06). Reduce Recycle Redesign: Consumption Behavior in Fast Fashion. Paper presented at The 2nd International Conference of International College, Taiwan, Taiwan: INTERNATIONAL COLLEGE TUNGHAI UNIVERSITY.
Shih, D., Kuo, I., Su A., Shyen, N. and Chang, Y.Y. (張亦騏)* (2023.06). A Credit for Sustainable Future: Carbon Credits. Paper presented at The 2nd International Conference of International College, Taiwan: INTERNATIONAL COLLEGE TUNGHAI UNIVERSITY.
方禎彰、張亦騏*、周碩雄、范振德(2020.10)。諦思厭勝火祥。論文發表於2020 觀光與休閒學術論壇暨研討會,台中教育大學:台中教育大學。
(張亦騏)* (2020.10). Celebrating “International Islands” A Study of Penghu and Okinawa. Paper presented at 2020 Blue Economy and Sustainable Ocean Forum, 澎湖科技大學: 澎湖科技大學.
Chang, Y. Y.*, Chen, C, Chao, C., Lee, Y.,Hsu, H., Tzu, Y., Yu, C., and Huang, Yin., H. (2019.08). Influence of the Spotlight Effect on Solitary Dining Intention: The Post-Colonial Experience in Taiwan. Paper presented at The 6th International Conference on Economics, Society and Management, Madrid, Spain: ICESM.
專書
張亦騏*(2019.08)。國際禮儀。台北:全華圖書股份有限公司。(ISBN:9789865032005)
 (2013.03). Let's dine out English for the Food and Beverage Industry. 9F-1, No. 87,Cheng Chou Road, Taipei 10349: CENGAGE learning. (ISBN:139789865840006)
專書部份章節
張亦騏(2014.01)。餐廳種類及其特性。載於郭振峰(主編),餐飲管理(25-45頁)。新北市三重區重新路5段609巷4號8樓之8:前程文化事業有限公司。(ISBN:978-986-5774-11-0)
張亦騏(2014.01)。餐廳開設地點與設計風格。載於郭振峰(主編),餐飲管理(47-74頁)。新北市三重區重新路5段609巷4號8樓之8:前程文化事業有限公司。(ISBN:978-986-5774-1-10)
 (2007.06). Implementation of Mass Customised Manufacturing in the Flight Catering Industry. In John Tribe and David Airey (Ed.), Developments in Tourism Research (pp. 33-47). UK: Elsevier Ltd.(ISBN:978-0-080-45328-6)
藝術設計創作及展演

尚無資料

策劃工作

尚無資料

專利

尚無資料

技術轉移

尚無資料

技術報告

尚無資料

Loading