Your browser does not support JavaScript!
College of Hospitality & Tourism Management
首頁 > 院長簡介
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)
現任:
景文科技大學觀光餐旅學院院長
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:

2009、2009、2010、2011、2013及2015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 3. 2008-2010年 國科會科教處「傑出學者養成計畫」獎助(三年期)

學術代表性著作:學術著作(代表性) :

 

1. Hu, Monica*, Horng, J. S., Teng, C. C. (accepted, 2015.10). Developing a Model for an Innovative Culinary Competency Curriculum and Examining its Effects on Student Performance. The Journal of Creative Behavior. 【SSCI, IF=1.943, 2014: 16/55 (Psychology Educational)】(NSC 101-2511-S-228 -002 -MY3)

 

2. 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. (NSC100-3113-S-030-001-)

 

3. 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. (NSC100-3113-S-030-001-)

 

4. Horng, J. S., Hu, M. L., Teng, C. C., Hsiao, H. L., Tsai, C. Y., & Liu, C. H. (2015.01). 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, IF=2.392, Ranked 4/38 in Hospitality, Sport, Leisure and Tourism】(NSC100-3113-S-030-001-)

 

5. Hu, M. L.*, Horng, J. S., Teng, C. C., Chiou, W. B., & Yen, C. D. (2014.07). Fueling green dining intention: the self-completion theory perspective. Asia Pacific Journal of Tourism Research, 19(7), 793-808.【SSCI, IF=0.359】

 

6. 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, 19(4), 451-468 .【SSCI, IF=0.359】

 

7. 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, IF=3.000, Ranked 2/35 in Hospitality, Sport, Leisure and Tourism】

 

8. 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】

 

9. Horng, J. S., Hu, M. L., Teng, C. C., Hsiao, H. L., & Liu, C. H. (2013.04) . Development and validation of the low-carbon literacy scale among practitioners in the Taiwanese tourism industry. Tourism Management,35, 255-262.【SSCI, IF=2.571】

 

10. Hu, M. L.*, & Wu, M. H. (2012/07). 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】 

 

11. 胡夢蕾*、劉靜宜(2012/7)。餐旅學生廚藝創新職能表現之差距分析。觀光旅遊研究學刊,7(1),47-59。(NSC97-2628-H-228-001)

 

12. 胡夢蕾*、洪久賢、鄧之卿、徐曉嬋(2012/6)。餐飲業節能減碳之個案研究-以摩斯漢堡為例。運動休閒餐旅研究期刊,7(2),152-167。

 

13. Horng, J. S., Hu, M. L., Teng, C. C., Lin, L.* (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, IF=1.539, Ranked 6/39 in Hospitality, Sport, Leisure and Tourism】

 

14. Teng, C. C., Horng, J. S., Hu, M. L., Chien, L. H., & Shen, Y. C. (2012/1). Developing energy conservation and carbon reduction indicators for the hotel industry in Taiwan. International Journal of Hospitality Management, 31(1), 199-208.【SSCI, IF=1.382, Ranked 7/39 in Hospitality, Sport, Leisure and Tourism】【NSC98-2514-S-228-001-NE

 

15. Hu, M. L.*, Horng, J. S., Teng, C. C., & Chou, S, F. (2012/4). Exploring the Energy-Saving and Carbon Reduction Literacy of Restaurant Employees. Chapter of Strategies for Tourism Industry - Micro and Macro Perspectives. 【ISBN 978-953-51-0566-4】. NSC 98-2514-S228-01-NE

 

16. Horng, J. S., Hu, M. L.*, Hong, J. C., & Lin, Y. C. (2011). Innovation Strategies for Organizational Change in a Tea Restaurant Culture: A Social Behavior Perspective. Social Behavior and Personality: An International Journal, 39(2), 265-274. 【SSCI, IF=0.356】 (NSC 95-2416-H-228-001)

 

17. Horng, J. S., Hu, M. L., & Lin, L. (2011/6). Food Creativity of Recipes, Parings, Menus. In M. R. Runco & S. R. Pritzker (Ed.). Encyclopedia of Creativity. 2nd Edition, London: Academic Press. (NSC 93-2516-S-003-017)

 

18. Hu, M. L. (2010). Developing A Core Competency Model of Innovative Culinary Development. International Journal of Hospitality Management, 29(4), 582-590. 【SSCI, IF=1.382, Ranked 7/33 in Hospitality, Sport, Leisure and Tourism】 (NSC97-2628-H-228-001) 引用4

 

19. Hu, M. L. (2010). Discovering Culinary Competency: An Innovative Approach. Journal of Hospitality, Leisure, Sport & Tourism Education, 9(1), 65-72.【SSCI】(NSC97-2628-H-228-001) 引用2

 

20. 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) 引用1

 

21. 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) 引用2

 

22. 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引用33

 

23. Horng, J. S., & Hu, M. L. (2008). The Mystery in the Kitchen: Culinary Creativity. Creativity Research Journal, 20(2), 221-230. 【SSCI, IF=0.574】(NSC 93-2516-S-003-017)引用5

 

24. 洪久賢、胡夢蕾,2007。廚藝創造力發展歷程量表之發展研究。教育心理學報(TSSCI),39(3),1-20。(NSC 93-2516-S-003-017)

 

25. 胡夢蕾,2006。我國創造力與人格特質研究之回顧與探析。教育學刊(TSSCI),215-240頁。

期刊論文

1. Yuan, Y. H., Wu, M. H., Hu, M. L., & Lin, I. C. (2017, Aug). Teacher’sEncouragement on Creativity, Intrinsic Motivation, and Creativity: TheMediating Role of Creative Process Engagement. . Journal of Creative Behavior,50(3), 193-202.. MOST 101-2511-s-228-002-MY3.

 

2. Hu, M. L., Horng, J. S., & Teng, C. C. (2016, Jun). Developing a Model for anInnovative Culinary Competency Curriculum and Examining Its Effects onStudents’ Performance.. Journal of Creative Behavior, 50(3), 193-202..(Accepted). 本人為第一作者、通訊作者.

 

3. Teng, C. C. *, Horng, J. S., & Hu, I. C. M. (2015, Feb). Hotel environmentalmanagement decisions: The stakeholder perspective.. International Journal ofHospitality & Tourism Administration, 16(1), 78-98.. (Scopus). MOST 100-3113-S-030-001.

 

4. 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 carbonreduction (ESCR) can affect festival visitors’ behavioural intentions: Aninvestigation 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.

 

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

 

6. Horng, J. S., Hu, M. L., Teng, C. C., & Lin, L (2014, Jul). Energy Saving andCarbon Reduction Behaviors in Tourism – A Perception Study of Asian Visitorsfrom a Protection Motivation Theory Perspective. . Asia Pacific Journal ofTourism Research, 19(6), 721-735. . (Accepted).

 

7. Teng, C. C.*, Horng, J. S., Hu, M. L., & Chen, P. C. (2014, Jun). Exploringenergy and carbon literacy structure for hospitality and tourism practitioners:Evidence from hotel employees in Taiwan.. Asia Pacific Journal of TourismResearch., in press. (Accepted). NSC 99-3113-S-237-002.

 

8. Hu, M. L.*, Horng, J. S., Teng, C. C., Chiou, W. B., & Yen, C. D. (2014, Mar).Fueling green dining intention: the self-completion theory perspective.. AsiaPacific Journal of Tourism Research., in press. (Accepted). NSC 101-3113-S228-001. 本人為第一作者、通訊作者.

 

9. 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 practitionersin the Taiwanese tourism industry. . Tourism Management, 35, 255-262.. (SSCI,2/39). NSC 100-3113-S-237-001.

 

10. Hu, M. L.*, Horng, J. S., Teng, C. C., & Yen, C. D. (2013, Jul). Assessingstudents' low carbon literacy by Ridit IPA approach.. Journal of Hospitality,Leisure, Sport & Tourism Education, 13, 202-212.. NSC 100-3113-S-228-001. 本人為第一作者、通訊作者.

 

11. Hu, M. L., Horng, J. S., Teng, C. C., Chou, S. F. (2013, Mar). A criteria model ofrestaurant energy conservation and carbon reduction in Taiwan.. Journal of Sustainable Tourism., N/A. (Accepted). (SSCI, 6/39). NSC 98-2514-S-237-001-NE. 本人為第一作者、通訊作者.

 

12. 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. 本人為第一作者、 通訊作者.

 

13. Horng, J. S., Hu, M. L., Teng, C. C., Lin, L., Tsai, H. T (2012, Jun). Energysaving and carbon reduction management indicators for natural attractions: acase study in Taiwan. Journal of Sustainable Tourism. , 1-25. (SSCI, 6/39inHospitality, Sport, Leisure and Tourism). NSC 99-3113-S-237-001.

 

14. 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 hotelindustry in Taiwan.. International Journal of Hospitality Management. (SSCI,Ranked 7/39 in Hospitality, Sport, Leisure and Tourism). NSC 98-2514-S-228-001-NE.

 

15. 胡宜蓁 袁宇熙(2019年12月)。餐飲業創業素養與科技導向實驗課程之研 究。當代教育研究季刊。(已接受)。科技部:103-2511-S-228-002-MY2。本 人為第一作者。

 

16. 胡夢蕾、劉靜宜(2012年07月)。餐旅學生廚藝創新職能表現之差距分析。。 觀光旅遊研究學刊,7(1),47-59。。國科會:97-2628-H-228-001。本人為第一 作者、通訊作者。

 

17. 胡夢蕾、洪久賢、鄧之卿、徐曉嬋(2012年06月)。餐飲業節能減碳之個案研 究-以摩斯漢堡為例。。運動休閒餐旅研究期刊,7(2),152-167。本人為第一 作者。

專書論文

1. Hu, M. L., Horng, J. S., Teng, C. C., & Chou, S, F. . Exploring the EnergySaving and Carbon Reduction Literacy of Restaurant Employees. . Chapter of Strategies for Tourism Industry - Micro and Macro Perspectives. (ISBN: 978-953-51-0566-4). 51000 Rijeka, Croatia: InTech Europe. Apr, 2012: 313-326.NSC 98-2514-S-228-001-NE.

 

2. Horng, J. S., Hu, M. L., & Lin, L. . Food Creativity of Recipes, Parings, Menus.In M. R. Runco & S. R. Pritzker (Ed.) . Encyclopedia of Creativity. 2nd Edition.London: Academic Press.. Jun, 2011. NSC 93-2516-S-003-017.

研討會論文

  1. Hu, I. C.*, Chen, P. T., Chen, J. M., & Lin, M. M. (2015, Jun). Exploring theEntrepreneur literacy competency for SME restaurants.. 13th Asia PacificCHRIE (APacCHRIE) Conference 2015 in conjunction with 14th Asia PacificForum for Graduate Students' Research in Tourism (APF), Auckland, NewZealand.. MOST 103-2511-S-228-002-MY2. 本人為第一作者、通訊作者.
  2. Hu, I. C.*, Yuan, Y. H., & Lin, M. M. (2015, May). Modeling predictors of theEntrepreneur literacy competency for SME restaurants. . 2015台灣地方鄉鎮觀 光發展與前瞻學術研討會。MOST 103-2511-S-228 -002 –MY2】, Taipei.MOST 103-2511-S-228-002-MY2. 本人為第一作者、通訊作者.
  3. Lin, M. M.*, Hu, I. C., Yen, C. H., & Lin, S.C. (2015, May). The Mediating Mechanisms Effects of the Relationship between Ethical Leadership and Job Satisfaction in the Food and Beverage Industry: Cognitive and Affective Processes. . 2015 International Conference on Hospitality, Tourism and Leisure Sustainable Development, LOHAS, and Innovation Education. , 2015/5-17-18,Taipei..
  4. Hu, M. L., Horng, J. S., Teng, C. C., Yen, C. D., Lee, Y. S. (2014, Feb).Effectiveness of a Creative Green Dining Curriculum. . 2014 International Conference on Hospitality, Leisure, Sport, and Tourism (HLST). 【NSC102-3113-S- 228-001-】, Delhi, India. NSC 102-3113-S-228-001. 本人為第一作者、 通訊作者.
  5. Teng, C. C., Horng, J. S., & Hu, M. L. (2014, Feb). The effect of educationalintervention for enhancing student low-carbon literacy in hospitality and tourism.. 2014 International Conference on Hospitality, Leisure, Sport, and Tourism(HLST). , Delhi, India. NSC 102-3113-S-030-001.
  1. Horng, J. S., Hu, M. L., Teng, C. C., & Hsiao, H. L. (2013, Jul). Achieving Lowcarbon Tourism: Information Persuasion or Shared Responsibility. . 2013ICHRIE conference. , Missouri, USA.
  1. Hu, M. L., Horng, J. S., Teng, C. C., Chiou, W. B., Yen, C. D. (2013, Jul).Environmental identity to low carbon literacy. . 2013 19th APTA Annualconference , Bangkok, Thailand. NSC 101-3113-S-237-001. 本人為第一作者、 通訊作者.
  1. Lin, L., Horng, J. S., Hu, M. L., Teng, C. C., & Mao, P. C. (2013, Jul). Food withMemory and Culture – A Content Analysis Study of Tourism Food Specialty. .2013 APTA Conference., Bangkok, Thailand.
  1. Horng, J. S., Lee, Y. C., Hu, M. L., & Teng, C. C. (2013, May). The AmbivalentAttitude of Hospitality and Tourism Students: Towards Energy Saving andCarbon Reduction Behaviour. . 2013 APacCHRIE conference., Macau, China.
  1. Hu, M. L., Horng, J. S., Teng, C. C., & Lin, L. (2013, May). The DevelopmentalCreative Process of Tourism and Hospitality.. 2013 APacCHRIE conference ,Macau, China. NSC 101-2511-S-228-002-MY3. 本人為第一作者、通訊作者.
  1. Horng, J. S., Lee, Y. C., Hu, M. L., & Teng, C. C. (2013, Apr). The intention ofenergy saving and carbon reduction behavior: Adopting the theory of plannedbehavior.. 2013 International Conference on Hospitality, Tourism, LeisureSustainable Development, Innovation and Education, Taichung, Taiwan.
  1. Horng, J. S., Liaw, Y. J., Hu, M. L., Teng, C. C., & Tsai, C. Y. (2013, Apr). Howto educate the public for low-carbon tourism in Taiwan?. 2013 InternationalConference on Hospitality, Tourism, Leisure-Sustainable Development,Innovation and Education. , Taichung, Taiwan. NSC 101-3113-S-237-01
  2.  Hsu, H. C., & Hu, M. L. (2013, Apr). The impact of environmental knowledgeand environmental behavior on restaurant consumer: the moderation effects ofself-determination theory. . 2013 International Conference on Hospitality,Tourism, Leisure-Sustainable Development, Innovation and Education,Taichung, Taiwan.
  3. Horng, J. S., Teng, C. C., & Hu, M. L., Lin, L., & Tsai, C. Y. (2012, Jul).Promoting Tourism Energy Saving and Carbon Reduction Behavior throughProtection Motivation Theory. . Proceedings of 1st Annual InternationalConference on Tourism and Hospitality Research (THoR 2012), Singapore. NSC101-3113-S-237-001.
  4. Hu, M. L., Horng, J. S., Teng, C. C., Chiou, W. B., & Yen, C. D. (2012, Jul). Theconsumption of green dining behavior: Priming and compensation effects..Proceedings of 1st Annual International Conference on Tourism and HospitalityResearch (THoR 2012【NSC 101-3113-S-228 -001 -】, Singapore. NSC 101-3113-S-228-001. 本人為第一作者、通訊作者.
  5.  Hu, M. L., Horng, J. S., Teng, C. C., Chiou, W. B., & Yen, C. D. (2012, Jul).Road to a green chef from higher education. . The 18th annual Asia PacificTourism Association (APTA) conference 2012, Taipei, Taiwan. NSC 101-3113-S-228-001. 本人為第一作者、通訊作者.
  6.  Teng, C. C., Horng, J. S., & Hu, M. L., & Chang, S. Y. (2012, Jul). The effects ofconformity on consumer attitudes and behavioral intentions towards hotelenvironmental programs. . Proceedings of 1st Annual International Conferenceon Tourism and Hospitality Research (THoR 2012) , Singapore. NSC 101-3113-S-030-001.
  7. Horng, J. S., Hu, M. L., Teng, C. C., & Hsiao, H. L. (2012, Jun). Measuringfestival visitors’ Energy Saving and Carbon Reduction behaviors using astructural approach. . 2012 Asia Pacific CHRIE Conference , Philipine. NSC100-3113-S-237-001.
  8. Horng, J. S., Hu, M. L., Teng, C. C., & Lin, L. (2012, Jun). Promoting TourismEnergy Saving and Carbon Reduction Behavior through Protection MotivationTheory. . 2012 Asia Pacific CHRIE conference. , Philipine. NSC 100-3113-S237-001.
  9. Hu, M. L., Horng, J. S., Teng, C. C. (2012, Mar). What may influence theconsumption of green dining?. 2012 INBAM (International Network of Business& Management Journals) Conference.【NSC 101-3113-S-228 -001 -】, Valencia,Spain. NSC 101-3113-S-228-001. 本人為第一作者、通訊作者.
  10. Teng, C. C., Horng, J. S., Hu, M. L. (2012, Mar). Initiating environmentalmanagement in Taiwanese hotel industry: Perspectives from stakeholders.. 2012INBAM (International Network of Business & Management Journals)Conference. , Valencia, Spain. NSC 100-3113-S-030-001.
  11.  Horng, J. S., Hu, M. L., Teng, C. C., & Hsiao, H. L. (2011, Dec). Theconfirmatory factor analysis research in the energy saving and carbon reductionliteracy scale of tourism practitioners. . 1st World Research Summit for Tourism& Hospitality. 【NSC99-3113-S-237-002-】, Hong Kong. NSC 99-3113-S-237-002.
  12.  Hu, M. L., Horng, J. S., Teng, C. C., Chiou, W. B., & Yen, C. D. (2011, Dec).How to cultivate a Green chef? . 1st World Research Summit for Tourism &Hospitality. , Hong Kong.. NSC 100-3113-S-228-001. 本人為第一作者、通訊作 者.
  13. Teng, C. C., Horng, J. S., Hu, M. L., Chen, P. C. (2011, Dec). An investigation ofenergy conservation and carbon reduction practices in the hotel industry inTaiwan. . 1st World Research Summit for Tourism & Hospitality. , Hong Kong..NSC 99-3113-S-237-002.
  14.  Horng, J. S., Hu, M. L., Teng, C. C., Lin, L., Tsai, H. T. (2011, Jun). Establishcarbon neutrality indicators of tourism destination using analytic networkprocess (ANP) approach. . Advance in Hospitality and Tourism Marketing andManagement (NSC 98-2514-S228-001-NE), Istanbul, Turkey. NSC 98-2514-S-228-001-NE.
  15.  Hu, M. L. (2011, Jun). The Development of Situated Creative Curriculum and itsEffectiveness.. Advance in Hospitality and Tourism Marketing andManagement(NSC 97-2628-S-228 -001 -MY3), Istanbul, Turkey. NSC 97-2628-S-228-001. 本人為第一作者、通訊作者.
  16.  Hu, M. L., & Yen, C. D. (2011, Jun). The effect of concept mapping on students’cognitive load and learning performance.. 2011 9th APacCHRIE conference(NSC 97-2511-S-228 -004 -MY3), Hong Kong. NSC 97-2511-S-228-004-MY3. 本人為第一作者、通訊作者.
  17.  Hu, M. L., Horng, J. S., Teng, C. C., & Yen, C. D. (2011, Jun). Evaluatingtourism and hospitality students’ literacy of EC_CR with radit IPA approach. .Conference Proceedings of 9th APacCHRIE conference. (NSC 99-3113-S-228-003), Hong Kong. NSC 99-3113-S-228-003. 本人為第一作者、通訊作者.
  18.  Teng, C. C., Horng, J. S., Hu, M. L., Chen, P. C. (2011, Jun). Energy and CarbonLiteracy Model of Hotel Employees in Taiwan. . Advance in Hospitality andTourism Marketing and Management , Istanbul, Turkey. NSC 98-2514-S-228-001-NE.
  19. Hu, M. L., & Hsu, M. R. (2011, May). Design a Model of Innovative CulinaryCompetency. . International Conference on Sustainable Development, Innovation& Education of Hospitality, Tourism & Leisure (觀光餐旅休閒永續發展與創新 教育國際學術研討會). (NSC 97-2628-S-228 -001 -MY3), Taipei. NSC 97-2628-S-228-001-MY3. 本人為第一作者、通訊作者.
  20. 李友順、胡夢蕾(2013年12月)。餐飲業故事行銷個案之研究-以媒體報導為 例。。2013觀光餐旅服務產業國際研討會,第10頁。,桃園。
  21. 胡夢蕾、謝佩玲、張蕭麗(2012年06月)。微型餐飲企業創業家人格特質之研 究。。2012年觀光餐旅休閒教育與產業發展趨勢國際學術研討會,台北。本人 為第一作者。
  22.  徐曉嬋、嚴佳代、胡夢蕾、洪久賢、鄧之卿(2012年04月)。臺灣餐旅業綠色管 理個案研究-以資源基礎理論探討。臺灣飲食文化暨餐飲管理國際學術研討 會,台北。ISBN: 978-986-6325-12-0。
  23. 徐曉嬋、胡夢蕾、洪久賢、鄧之卿、俞宥任(2011年12月)。餐廳執行節能減碳 關鍵成功因素-以摩斯漢堡為例。。2011餐旅教育創新發展學術研討會,國立 高雄餐旅大學。國科會:100-3113-S-228-001。
  24. 袁莓春、胡夢蕾(2011年05月)。創造力教學對餐飲高職生學習成效影響之 研究-以奈米科技課程教學為例。。International Conference on SustainableDevelopment, Innovation & Education of Hospitality, Tourism & Leisure(觀光 餐旅休閒永續發展與創新教育國際學術研討會), (NSC 97-2511-S-228 -004-MY3),Taipei。國科會:97-2511-S-228-004-MY3。
  25.  鄧之卿、洪久賢、胡夢蕾、黃雅君、陳佩君(2011年05月)。觀光餐旅節能減碳 知識測驗發展之研究。。International Conference on Sustainable Development,Innovation & Education of Hospitality, Tourism & Leisure(觀光餐旅休閒永續 發展與創新教育國際學術研討會,Taipei。國科會:98-2514-S-228-001-NE。
  26. 陳志鴻、胡夢蕾(2011年05月)。臺灣節能減碳餐廳影響因素之研 究。。International Conference on Sustainable Development, Innovation &Education of Hospitality, Tourism & Leisure(觀光餐旅休閒永續發展與創新教 育國際學術研討會).,Taipei。國科會:99-3113-S-228-003。
  27.  洪久賢、胡夢蕾、鄧之卿、蕭漢良(2011年03月)。觀光餐旅從事人員低碳素 養量表發展之研究。。2011低碳新願景國際論壇,Taipei。國科會:98-2514-S228-001-NE。