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College of Hospitality & Tourism Management
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院長簡介

胡宜蓁 院長

 

現 職:景文科技大學觀光餐旅學院院長、專任教授
連絡電話:02-82122000轉2660
E - mail :monicahu@just.edu.tw
研究室:H509
學術專長:創造力與創新、綠色餐飲、節能減碳、餐旅組織與心理、餐旅技職教育、觀光餐旅教育
授課科目:研究方法、餐飲管理、餐飲英文、專題製作、餐飲行銷
學 歷:國立台灣師範大學 人類發展與家庭學 餐旅管理與教育組 博士(2003.09-2007.06) MS in hotel and food service management, Florida International University, Miami, Fl., USA(1991.01-1992.12) 輔仁大學食品營養學系營養組(1986.09-1990.06)

主要經歷:  

 景文科技大學 教授(2011.02-)、副教授(兼餐飲系主任)(2008.08-2011.07)

 景文技術學院/科技大學 助理教授(2005.01-2008.01)。

          景文專科學校/技術學院餐飲管理科/系專任講師(1997.08-2005.01)

 台中福華大飯店 業務與行銷公關部副理(1995.12-1997.07)。

 台中福華大飯店西餐廳(美樂琪、麗香苑、酒吧、會議廳)副理(1994.12-1995.12)。

 台中長榮酒店粵香軒/宴會廳資深領班(1993.09–1994.08)。

          Days Inn, Miami, FL, USA, Housekeeping Supervisor. (1992.04 –1992.08)。

          台北晶華酒店柏麗廳服務員(1990.08-1990.12)。

 

技術證照及評審:

         SE (2016) WSET level1 (2014) City & Guild飲料調製證照 (2010)。

         中華民國「飲料調製」技術士丙級及乙級技能檢定術科測驗監評人員(2009)。

         International Award in Barista Skills, City & Guilds of London (OHZ2162).

          會議展覽服務業專業人員認證(外貿協會)。

         中華民國「調酒」丙級技術士,行政院勞工委員會,(丙)021249。

         中華民國「餐旅服務」丙級技術士,行政院勞工委員會,(丙)。

         中華民國「中餐烹調」乙級技術士,行政院勞工委員會,(乙)076-004506。

         中華民國「西餐烹調」技術士技能檢定術科測驗監評人員。

          中華民國「調酒」技術士技能檢定術科測驗監評人員。

 

學術榮譽:

         1.2009~2019年科技部補助大專校院獎勵特殊優秀人才

         2.100-104年 教育部 「延攬及留住大專校院特殊優秀人才實施彈性薪資方案」餐旅類獲獎人員
 

學術著作(期刊)

  1. Hu, M. L., & Yuan, Y. H. (2020.01). Constructing the Assessment Scale of Youths’ Restaurant Entrepreneurship Competence: The Case of Taiwan. SAGE Open, 1-18. 【SSCI, IF=0.675】

  2. 胡宜蓁、袁宇熙*(2019)。以科技導向數位學習培育大學生餐飲業創業素養之研究,當代教育研究季刊(TSSCI)(2019/7已接受)。NSC 103-2511-S-228 -002 –MY2

  3. Yuan, Y. H.*, Wu, M. H., Hu, M. L., & Lin, I. C. (2017.08). Teacher’s Encouragement on Creativity, Intrinsic Motivation, and Creativity: The Mediating Role of Creative Process Engagement. Journal of Creative Behavior, 50(3), 193-202.【SSCI, IF=1.943】(NSC 101-2511-S-228-002-MY3)

  4. Hu, M. L.*, Horng, J. S., & Teng, C. C. (2016.09). Developing a Model for an Innovative Culinary Competency Curriculum and Examining Its Effects on Students’ Performance. Journal of Creative Behavior, 50(3), 193-202.【SSCI, IF=1.943】(NSC 101-2511-S-228-002-MY3)

  5. Teng, C. C. *, Horng, J. S., & Hu, I. C. M. (2015, 02). Hotel environmental management decisions: The stakeholder perspective. International Journal of Hospitality & Tourism Administration, 16(1), 78-98. (Scopus). MOST 100- 3113-S-030-001.

  6. Horng, J. S., Hu, M. L., Teng, C. C., Hsiao, H. L., Tsai, C. Y., & Liu, C. H. (2015, Jan). How the introduction of concepts of energy saving and carbon reduction (ESCR) can affect festival visitors’ behavioural intentions: An investigation using a structural model. Journal of Sustainable Tourism, 22(8), 1216-1235. (SSCI, Ranked 4/38 in Hospitality, Sport, Leisure and Tourism). MOST 100-3113-S-030-001.

  7. Teng, C. C.*, Horng, J. S., & Hu, M. L. (2015, 01). Taiwanese Students’ Knowledge of Energy Conservation and Carbon Reduction in Hospitality and Tourism: Developing and Testing an Assessment Instrument. Journal of Hospitality & Tourism Education, 16, 1-21. (Scopus). MOST 100-3113-S-030- 001.

  8. Teng, C. C.*, Horng, J. S., Hu, M. L., & Chen, P. C. (2014.04). Exploring energy and carbon literacy structure for hospitality and tourism practitioners: Evidence from hotel employees in Taiwan. Asia Pacific Journal of Tourism Research (SSCI), 19(4), 451-468. NSC99-3113-S-237-002-

  9. Hu, M. L.*, Horng, J. S., Teng, C. C., & Yen, C. D. (2013, 07). Assessing students' low carbon literacy by Ridit IPA approach. Journal of Hospitality, Leisure, Sport & Tourism Education, 13, 202-212. 【SSCI, IF=0.113】  Corresponding Author, NSC 100-3113-S-228 -001

  10. Horng, J. S., Hu, M. L., Teng, C. C., Hsiao, H. L.*, & Liu, C. H. (2013, Dec). Development and validation of the low-carbon literacy scale among practitioners in the Taiwanese tourism industry. Tourism Management, 35, 255-262. (SSCI, 2/39). NSC 100-3113-S-237-001.

  11. Hu, M. L.*, Horng, J. S., Teng, C. C., & Yen, C. D. (2013, Jul). Assessing students' low carbon literacy by Ridit IPA approach. Journal of Hospitality, Leisure, Sport & Tourism Education, 13, 202-212. (SSCI) NSC 100-3113-S-228-001.

  12. Hu, M. L.*, Horng, J. S., Teng, C. C., Chou, S. F. (2013, 08). A criteria model of restaurant energy conservation and carbon reduction in Taiwan. Journal of Sustainable Tourism, 21(5), 765-779. (SSCI, 6/39). NSC 98-2514-S-237-001- NE.

  13. Hu, M. L.,* & Wu, M. H. (2012, Jul). The effect of concept mapping on students’ cognitive load. World Transactions on Engineering and Technology Education (WTE&TE), 10(2), 134-137. NSC 97-2511-S-228-004-MY3.

  14. Horng, J. S., Hu, M. L., Teng, C. C., Lin, L.*, Tsai, H. T (2012, 12). Energy saving and carbon reduction management indicators for natural attractions: a case study in Taiwan. Journal of Sustainable Tourism, 20(8), 1125-1149. (SSCI, 6/39in Hospitality, Sport, Leisure and Tourism). NSC 99-3113-S-237-001.

  15. Teng, C. C., Horng, J. S., Hu, M. L., Chien, L. H., & Shen, Y. C. (2012, Mar). Developing energy conservation and carbon reduction indicators for the hotel industry in Taiwan. International Journal of Hospitality Management, 31(1), 199-208. (SSCI, Ranked 7/39 in Hospitality, Sport, Leisure and Tourism). NSC 98-2514-S-228- 001-NE.

  16. Hu, Meng-Lei (2010, Sep). Discovering Culinary Competency: An Innovative Approach. Journal of Hospitality, Leisure, Sport and Tourism Education, 9(1), 65-72. (SSCI). NSC 97-2628-H-228-001.

  17. Hu, Meng-Lei (胡夢蕾) (2010, Feb). Developing A Core Competency Model of Innovative Culinary Development. International Journal of Hospitality Management, 29(4), 582-590. (SSCI, Ranked 7/39 in Hospitality, Sport, Leisure and Tourism). NSC 97-2628-H-228-001.

  18. Horng, J. S., & Hu, M. L. (2009). The Creative Culinary Process: Constructing and Extending a Four-Component Model. Creativity Research Journal, 21(4), 376-383. SSCI, IF=1.059, PSYCHOLOGY, EDUCATIONAL (25/50) (NSC 93-2516-S-003-017)

  19. Hu, M. L.*, Horng, J. S., & Sun, Y. H. C. (2009). Hospitality teams: Knowledge sharing and service innovation performance. Tourism Management, 30(1), 41-50. 【SSCI, IF=1.274】 (NSC 95-2416-H-228-001) Corresponding Author

  20. Horng, J. S., & Hu, M. L. (2009). The impact of creative culinary curriculum on creative culinary process and performance. Journal of Hospitality, Leisure, Sport & Tourism Education, 8(2), 34-46. SSCI, IF=0.225(NSC 93-2516-S-003-017)

研討會論文(略)