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Given the development of food tourism, food culture has become an important motivation for tourists. This study focuses on food tourism and examines the effects of message appeal and personality traits (food neophilia or neophobia) on tourists’ willingness to consume pig blood cake (PBC) and meatballs, two rice-based Taiwanese street foods. A total of 181 valid questionnaires were administered to foreign tourists in Taiwan (the majority of subjects were Europeans and Americans) through snowball sampling. The questionnaires were analysed using the AMOS 6.0 statistical software package. Foreign tourists’ food neophobia or neophilia was found to significantly affect their willingness to consume rice-based Taiwanese street food (PBC and meatballs) and to strongly regulate the effect of message appeal on their willingness to consume the two delicacies. Past studies on food neophobia/neophilia traits have mostly focused on Western and European foods and have rarely investigated the effect of message appeal on the consumption of traditional rice-based street food in Eastern Asia (e.g., Taiwanese special delicacies). This study’s most important contribution is that food neophilia or neophobia moderates the message appeal effect on foreign tourists’ intention to consume local delicacies. This finding has implications for the hospitality industry and relevant government agencies in Asia for the marketing and promotion of food tourism.
Yen-Cheng Chen; Ching-Sung Lee; Shuo-Hui Kuan. Tasty but Nasty? The Moderating Effect of Message Appeals on Food Neophilia/Neophobia as a Personality Trait: A Case Study of Pig Blood Cake and Meatballs. Foods 2021, 10, 1093 .
AMA StyleYen-Cheng Chen, Ching-Sung Lee, Shuo-Hui Kuan. Tasty but Nasty? The Moderating Effect of Message Appeals on Food Neophilia/Neophobia as a Personality Trait: A Case Study of Pig Blood Cake and Meatballs. Foods. 2021; 10 (5):1093.
Chicago/Turabian StyleYen-Cheng Chen; Ching-Sung Lee; Shuo-Hui Kuan. 2021. "Tasty but Nasty? The Moderating Effect of Message Appeals on Food Neophilia/Neophobia as a Personality Trait: A Case Study of Pig Blood Cake and Meatballs." Foods 10, no. 5: 1093.
The main purpose of this study was to investigate the factors that discouraged Taiwan hoteliers from applying for green hotel certification. The analytic hierarchy process (AHP) method was used to perform a weighted analysis that comprehensively identified important hindering factors based on information from hotel industry, government, academic, and consumer representatives. Overall, in order of importance, the five dimensions of hindering factors identified by these experts and scholars were hotel internal environment, consumers’ environmental protection awareness, environmental protection incentive policy, hotel laws and regulations policy, and hotel external environment. Among the 26 examined hindering factor indices, the three highest-weighted indices overall for hoteliers applying for green hotel certification were as follows: environmental protection is not the main consideration of consumers seeking accommodations, lack of support by investment owners (shareholders), and lack of relevant subsidy incentives. The major contribution of this study is that hoteliers can understand important hindering factors associated with applying for green hotel certification; therefore, strategies that can encourage or enhance the green certification of hotels can be proposed to improve corporate image in the hotel industry, implement social responsibility in this industry, and obtain consumers’ approval of and accommodation-willingness for green hotels.
Yen-Cheng Chen; Ching-Sung Lee; Ya-Chuan Hsu; Yin-Jui Chen. Why Is Green Hotel Certification Unpopular in Taiwan? An Analytic Hierarchy Process (AHP) Approach. ISPRS International Journal of Geo-Information 2021, 10, 255 .
AMA StyleYen-Cheng Chen, Ching-Sung Lee, Ya-Chuan Hsu, Yin-Jui Chen. Why Is Green Hotel Certification Unpopular in Taiwan? An Analytic Hierarchy Process (AHP) Approach. ISPRS International Journal of Geo-Information. 2021; 10 (4):255.
Chicago/Turabian StyleYen-Cheng Chen; Ching-Sung Lee; Ya-Chuan Hsu; Yin-Jui Chen. 2021. "Why Is Green Hotel Certification Unpopular in Taiwan? An Analytic Hierarchy Process (AHP) Approach." ISPRS International Journal of Geo-Information 10, no. 4: 255.
The aim of this study was to explore and construct spatial indicators suitable for green café ambience. The indicators were further empirically verified. A three-round questionnaire survey, based on the Delphi method, was conducted with 15 experts, including university professors (food and beverage services management and interior environmental design), café operators, and personnel from government agencies. Data were collected, and the results on the characteristics of the repeated feedback from the experts were convergent. Thirty-six indicators suitable for the design of green café ambience were extracted, of which 17 were verified by actual cafés as highly operable. The five-sense indicators of sustainable green ambience design obtained in this study can facilitate positive customer experiences and enhance the appeal of maintaining sustainable green trends for cafés. These indicators can also provide references for café operators in business planning and green café ambience design.
Yen-Cheng Chen; Hsiang-Chun Lin. Exploring Effective Sensory Experience in the Environmental Design of Sustainable Cafés. International Journal of Environmental Research and Public Health 2020, 17, 8957 .
AMA StyleYen-Cheng Chen, Hsiang-Chun Lin. Exploring Effective Sensory Experience in the Environmental Design of Sustainable Cafés. International Journal of Environmental Research and Public Health. 2020; 17 (23):8957.
Chicago/Turabian StyleYen-Cheng Chen; Hsiang-Chun Lin. 2020. "Exploring Effective Sensory Experience in the Environmental Design of Sustainable Cafés." International Journal of Environmental Research and Public Health 17, no. 23: 8957.
The main purpose of this study is to explore the impact of the cognitive apprenticeship teaching approach in food and beverage (F&B) service training courses on learning satisfaction. This study is a quasi-experimental research design conducted using pretest–post-test nonequivalent groups. Its research subjects are primarily new employees from the F&B departments of well-known five-star, high-end hotels in Taiwan who must undergo education and training. The new employees are divided into an experimental group and a control group for the eight-week teaching practicum. This study concludes that learning satisfaction achieved through the cognitive apprenticeship teaching approach during the F&B training course is superior to that achieved through the conventional teaching approach of lecturing. An innovative finding of the current research is that regardless of whether cognitive apprenticeship teaching is adopted, the master–apprentice relationship is the most important factor in the five-facet measurement of learning satisfaction. This point also explains why the cognitive apprenticeship approach is a suitable teaching and training strategy. The greatest contribution of this study is that it provides a direction for the application and sustainable development of hotel staff training and offers references for the improvement of future hotel training programs.
Pei-Ling Tsui; Yen-Cheng Chen. Sustainable Development of Hotel Food and Beverage Service Training: Learning Satisfaction with the Situated Cognitive Apprenticeship Approach. Sustainability 2020, 12, 1951 .
AMA StylePei-Ling Tsui, Yen-Cheng Chen. Sustainable Development of Hotel Food and Beverage Service Training: Learning Satisfaction with the Situated Cognitive Apprenticeship Approach. Sustainability. 2020; 12 (5):1951.
Chicago/Turabian StylePei-Ling Tsui; Yen-Cheng Chen. 2020. "Sustainable Development of Hotel Food and Beverage Service Training: Learning Satisfaction with the Situated Cognitive Apprenticeship Approach." Sustainability 12, no. 5: 1951.
Purpose This study used the colours of plates as atmospheric stimulus factors in the Mehrabian–Russell model of environmental influence, which served as the study’s basic background theory, to explore how plate colour affects consumer appetite preference and dining emotions in Chinese fine dining restaurants. The paper aims to discuss this issue. Design/methodology/approach The study used quantitative surveys and employed purposeful sampling and rolling snowball surveys of consumers in Chinese fine dining restaurants in Taipei; 581 effective surveys were collected from the test subjects. The research tools included a plate colour appetite preference scale and a dining emotion scale. Findings There were significant differences in age and gender in terms of appetite preference and plate colour. The plate colours with the highest appetite preference were gold, white and black. There were significant differences in plate colour appetite preference in terms of dining mood, with white and gold plates eliciting positive dining moods. Originality/value Most academic papers have focused on studying plates in Western dining, while very few studies have focused on the colour of Chinese dining plates. The greatest contribution and value of this study is its discovery of the colour combination of dining plates that can elicit appetite preferences and positive dining emotions among diners in Chinese fine dining restaurants. This information can be used to stimulate positive dining emotions among consumers and help restaurateurs improve the level of dining aesthetics.
Yen-Cheng Chen; Pei-Ling Tsui; Ching-Sung Lee; Guan-Lin Chen. Can plate colour promote appetite and joy while dining? An investigative study in Chinese fine dining restaurants. Asia Pacific Journal of Marketing and Logistics 2019, 32, 105 -116.
AMA StyleYen-Cheng Chen, Pei-Ling Tsui, Ching-Sung Lee, Guan-Lin Chen. Can plate colour promote appetite and joy while dining? An investigative study in Chinese fine dining restaurants. Asia Pacific Journal of Marketing and Logistics. 2019; 32 (1):105-116.
Chicago/Turabian StyleYen-Cheng Chen; Pei-Ling Tsui; Ching-Sung Lee; Guan-Lin Chen. 2019. "Can plate colour promote appetite and joy while dining? An investigative study in Chinese fine dining restaurants." Asia Pacific Journal of Marketing and Logistics 32, no. 1: 105-116.